KR20160017222A - Jajang sauce manufacturing method and Jajang sauce, and Jajangmyeon for using Jajang sauce - Google Patents

Abstract

The present invention relates to jajangmyeon, wherein a jajang source is manufactured by using beef tallow (herein referred to as ′Uji′) extracted while beef is thinly sliced and roasted, and in which roasted beef is placed as a garnish. A method for manufacturing the jajang source comprises: a beef brisket processing step of preferably using a beef brisket which is a specific area of the beef, and slicing the beef brisket to a thickness of 0.3-0.8 mm; a beef brisket Uji extracting step of extracting Uji from the processed beef brisket; an Uji processing step of removing odors of Uji by inserting a soy sauce, minced ginger, and crushed garlic and removing the roasted beef brisket in the Uji extracting step; a mixed oil processing step of inserting vegetable edible oil into processed Uji and heating the same, and mixing Uji which is animal oil with vegetable edible oil; a vegetables frying step of permeating moisture while vegetables are cooked by inserting the vegetables such as onions, potatoes, cabbage, or the like into the mixed oil; and a concentration adjusting step of frying by inserting sugar, Chunjang, natural condiment, and thin potatoes starch when the vegetables are cooked, and adjusting the concentration of a source by inserting a small amount of the thin potatoes starch. As pork among 12 kinds designated as food containing allergenic ingredients in Korea Ministry of Food and Drug Safety (MFDS) is not used, public health is promoted. A flavor of oil (fat) from the beef brisket has properties of allowing a user to feel aromatic. The quality of meat located as a garnish improves a texture of food due to a chewing tasty.

Description

{Jajang sauce manufacturing method and Jajang sauce, and Jajangmyeon for using Jajang sauce}

The present invention relates to a method for manufacturing a safflower sauce, and a safflower sauce and a safflower sauce manufactured thereby. More particularly, the present invention relates to a safflower sauce and a safflower sauce, which are produced by slicing a beef thinly and brewing the safflower sauce And the beef which is roasted on top of it.

In general, mackerel noodles are made from various vegetables and pork, put in edible oil and Chinese noodles (chunjang) roasted in noodles. As it is already known, it was developed in 1905 by a Chinese food restaurant called Republican in Incheon. .

The myeonmangmyeon has been loved by many people for food that can be easily eaten anywhere at low prices. Before the development of the food service industry in Korea, it was only before the 1980s that when children were entering or graduating, It was my favorite food on the day of the same family event.

This Chinese food was the mainstream of the foreign-language industry at the time, but as the industry advanced to the tertiary industry, the nation's economic power improved and the level of living of each individual grew. As a result, the mainstream of the meat- In recent years, as the well-being boom has occurred in the food service industry, the portion of Chinese food in the food service industry is also decreasing.

In order to revitalize the Chinese food restaurant industry, which is moving away from the center of the food service industry, there have been various developments to meet the changed taste buds of modern people or to make use of the foods that modern people enjoy. For example, Korean Patent Application No. 2000-69386 (entitled " Seaweed surface and manufacturing method thereof ", hereinafter referred to as "Prior Art 1") and Korean Patent Application No. 2006-129182 (titled " (Hereinafter referred to as " Prior Art 2 ") and Korean Patent Application No. 2012-39719 (entitled " Method for producing pasta using safflower sauce ", hereinafter referred to as " Prior Art 3").

The prior art 1 has been developed in order to overcome the disadvantages of conventional jamwon, which is a disadvantage in taste and nutrition, which is a disadvantage of conventional jamwon, and it is used as a main ingredient of fish and seaweed to dissolve the local tastes, Discloses a seaweed squeeze surface which improves the nutritive side and improves the taste side of the surface by making a face through a dough mixed with a certain amount of soybean flour and a manufacturing method thereof.

The prior art 2 has been developed in order to solve the problem of deteriorating taste and flavor while reducing the sensory tastes unique to sweet potatoes. The pork is put in boiling oil, and the red pepper powder is fried while boiling oil is added. The sauce is prepared by frying the sauce so that the taste of the prepared sauce is spicy and the flavor unique to sauce can not be felt.

Also, the prior art 3 has been developed in order to remove the tastes unique to conventional japanese sake, and it relates to a method for manufacturing healthy-style japanese pasta that can prevent various lifestyle diseases without feeling, And then the onion, cabbage, potato, and paddy rice were sliced and fried with vegetable oil (olive oil), and the resulting broccoli was fried and fried. Chicken broth and organic brown sugar were sequentially added thereto, The present invention relates to a method for preparing a safflower sauce, which is manufactured by mixing puree, black pepper and potato starch and adjusting the concentration of sweet potato sauce. The spaghetti sauce is prepared and boiled by using wheat bran, gluten, The boiled spaghetti sauce was poured onto the surface of the spaghetti, The method for producing the rudder is disclosed.

In addition to the above prior arts 1, 2, and 3, a method of manufacturing a safflower sauce using a cheonggukjang (Patent No. 2006-22110) has been disclosed in order to make it more healthful. However, all the safflower sauce manufacturing methods including prior art include pork , And the above pork contains a lot of fat. Particularly, in recent years, the old-age (50s ~ 60s) who memorize the child's taste is called an old-fashioned shoji, and pork fat The jellyfish using the prepared jellyfish sauce has a good response.

However, all the sauces produced as described above contain pork, which contains more than 2,500 mg per kilogram of a commonly known component of histamine.

The histamine is a substance generated from histidine, which is a kind of amino acid which is a basic constituent unit of protein, and acts to shrink the strong vasodilating action and the filamentous root. When the excessive histamine component is accumulated in the human body As the cells are damaged by people, allergic reactions such as itching, atopic dermatitis, rhinitis, bronchial asthma and diarrhea are caused by itching.

When the microorganisms (pathogenic bacteria) such as bacteria, viruses, and parasites enter the human body, the immune system exhibits an immune response that destroys harmful substances. The immune system of the human body recognizes a specific protein of the microorganism as an antigen, and allergy recognizes an unhealthy substance as an antigen, so that an immune reaction that produces an antibody in the immune system occurs, and such an immune response occurs in the body It is a chronic disease that occurs repeatedly when the antigen enters.

Damage to cells due to such allergic reactions leads to various diseases such as urticaria, atopic dermatitis, allergic rhinitis, bronchial asthma, abdominal pain and diarrhea.

Today, there is an increasing tendency to develop allergies as a result of bacterial disinfection, vaccination, antimicrobial agents, and other new causative agents such as pets and house dust mite, According to the "labeling standards for foods", food ingredients that are allotted with the allergen inducing substance include 12 kinds of foods such as poultry, milk, buckwheat, peanut, soybeans, wheat, mackerel, pork, peach, .

Among the food materials containing the above-mentioned 12 allergens, the allergen-inducing pork contains histamine in an amount of 2,500 mg per kg or more. Using the pork, the above-described prior art 1, 2, Sauces, and so on, which are used to provide mackerel or mackerel pasta using such mackerel sauce. Consumers who consume the mackerel do not knowingly ingest allergen-inducing substances and accumulate in the body, resulting in chronic allergic reaction.

[Patent Literature 0001] Korean Patent Application No. 2000-0069386, "Seafood Matter Surface and Method for Manufacturing the Same" (Nov. 21, 2000) [Patent Document 0002] Korean Patent Application No. 2006-0129182, "Method for manufacturing safflower sauce" (2006.12.18.) [Patent Document 0003] Korean Patent Application No. 2012-0039719, "Method for manufacturing pasta using safflower sauce" (2012.04.17.)

It is an object of the present invention to provide a method for preparing safflower sauce which does not use pork meat described in the Food Standards of Food and Drug Administration, with relatively few histamine as an allergen.

It is another object of the present invention to provide a jelly-bean sauce and a jelly-bean sauce using the jelly sauce.

In order to achieve the above object, the present invention provides a marbled beef slicing process for slicing marbled beef, which is a specific portion of beef, into a thickness of 0.3 mm to 0.8 mm; A marbled beef extracting step of extracting the marbled beef while baking the processed marbled beef in a heated cooking device; A tongue processing step of extracting marbled tongue roasted in the tongue extracting step, filling the soy sauce, chopped ginger, and chopped garlic into the tongue so that the tongue is removed; A mixed milking step of mixing the edible oil of vegetable oil and the vegetable oil of animal oil, which is an animal oil, into the processed wax; A step of frying the vegetables such that onion, potato, cabbage, and other vegetables are added to the mixed oil processed in the mixed milking step so that the vegetables are boiled and the water is boiled; When the vegetables are cooked in the step of frying the vegetables, a sugar, a spring season, a natural seasoning, and a light sweet potion are fried and fried, and the sauce is prepared by repeatedly adding a small amount of the potato starch Concentration adjustment step.

In order to achieve the other object of the present invention, there is provided a flour fermenting method comprising mixing a flour with flour, potatoes and whole corn, kneading the flour, aging at low temperature to activate the gluten component, A noodle processing step of putting aged wheat flour dough passed through the dough ripening step into a noodle maker and extracting it with a noodle batter; A noodle washing step of boiling the noodle produced through the noodle processing step and rinsing the noodle with the ice water while rapidly cooling the noodle, thereby removing the starch powder remaining on the surface of the noodle drum to smoothly make the surface of the noodle drum smooth; A method for manufacturing a safflower sauce according to the present invention is characterized in that the safflower sauce according to the present invention is prepared by adding the safflower sauce according to the present invention to a known safflower sauce noodle which has been subjected to a water removing step of putting the sauce noodle produced by the noodle washing step into boiling water, And a marbled surface of the marbled beef which is stored at room temperature on the marbled beef.

As described above, the marbled beef, which is a specific portion of beef, is used to produce safflower sauce, so that the use of pork containing a relatively large amount of histamine is not used, thereby reducing the allergic reaction after ingestion. It is effective to improve the public health by not using the pork among 12 kinds designated as food containing allergen inducing ingredient in the security center.

In addition, by using marbled beef, which is a specific portion of the above beef, the flavor of the oil (fat) from the marbled beef has a characteristic of making it feel very gentle, and the meat quality of the beef tenderness is high, There is an effect of improving texture.

Hereinafter, a method for manufacturing a jelly-bean sauce according to the present invention will be described in detail. A marbling step of slicing a marbled beef, which is a specific portion of beef, into a thickness of 0.3 mm to 0.8 mm; A tongue extracting step of extracting the tongue while feeding the processed marbled beef into a heated cooking tool; The marigold is extracted from the tongue extracted from the tongue extracted in the tongue extracting step, and the tongue processing step is carried out to remove the unique tongue from the tongue, chopped ginger and chopped garlic.

Mixing the vegetable cooking oil into the processed wax and heating and mixing the blended wax with the vegetable oil; A step of frying the vegetables, such as onion, potato, and cabbage, into the mixed oil processed in the mixed milking step to fry the vegetables; And a concentration adjusting step of adjusting the concentration of the sauce sauce by adding sugar, spring season, and natural seasoning to the sauce at the time of ripening the vegetables in the sauteing step.

Here, among the various portions of beef, marbled beef is used in the present invention because the meat quality of the marbled beef roasted in the cooking utensil is good while chewing and chewing the beef steak, and in particular, the flavor of the marbled beef is characterized by a very tasty taste As described above, the pork used in the conventional sauce sauce contains a large amount of histamine component, which causes many people to unknowingly induce allergy. In order to solve this problem, relatively few histamine components are used, Many marbles were used.

The reason why the marbled bean is sliced so as to be 0.3 mm to 0.8 mm is to extract the marbled beef in a short time by easily discharging the marbled beef tallow, while reducing the cooking time. Thus, the marbled bean slices have a thickness of 0.6 mm or less, Most preferably, it is processed.

For reference, the marbled beef is a beef which is often eaten for roasting or shabu-shabu, and it is good that the color of the beef is lustrous and radiant, and the beef has a characteristic scent, and the meat is firm and has a tenacity. It is rich in essential amino acids and helps to grow. As it chews in the mouth, it becomes a special part of beef which is not able to escape from the taste.

In the step of extracting the marbled beef, the marbling is fired at a surface temperature of the cooking device of 120 ° C or lower after the cooking device is sufficiently heated in advance, and the marbled beef is cooked in a weak fire at 80 ° C to 120 ° C The flesh is not burned by frying, but the Uji contained in the marbled beef is smoothly extracted. In such a weak fire, the marbled beef is extracted from the marbled beef while extracting the fried marbled beef. At this time, It is desirable to shake it off the cooker and place it in a mesh net form so that it is not left.

In the above step, soy sauce and minced garlic minced ginger were added. The composition ratio of Uji, soy sauce, chopped garlic, and chopped ginger was 0.8 for soy sauce, 0.08 for soy sauce, 0.08 for chopped ginger, and 0.07 for minced garlic It is recommended to roast the rice within 25 seconds to 35 seconds after frying.

In the mixed milking step, vegetable cooking oil is added to the tallow produced in the tallow processing step. The mixing ratio of the tallow and the vegetable cooking oil is preferably 5%: 95% to 15%: 85% The vegetable cooking oil may be selected from olive oil, soybean oil, corn oil and grape seed oil. In this case, the temperature of the cooking vessel for processing the mixed oil is not so high as to be not oxidized in the course of mixing the selected vegetable cooking oil Is preferably used.

 In the heating of the vegetables, vegetables such as onion, potato and cabbage are put into a heated mixed oil so that the vegetables are ripened so that the moisture contained in each vegetable can be absorbed. At this time, It is preferable to boil once in water and then add it to the mixed oil.

Preferably, the onion or potato is cut into slices and sliced, and the size thereof is preferably about 5 mm to 10 mm in width and about 10 mm to 20 mm in potato size. It is desirable to reproduce the nostalgia of old-fashioned japan.

In the concentration adjusting step, the sugar, the spring, and the natural cooking material are added to the moisture (water) which is excreted while the vegetables are ripened, and the concentration of the sauce is adjusted by feeding the potato lysate which has been diluted beforehand while adjusting the liver, It is preferable to adjust the concentration of the source while repeatedly injecting it.

As described above, only the onion, the potato and the cabbage are described as the above-mentioned vegetables. However, if necessary, the seasonal vegetables may be selectively added in addition to the amber or carrot And the like.

Therefore, it is not limited to making only the onion, the potato, and the cabbage in the heating step of the vegetables, and it is preferable to acquire the moisture contained in each of the vegetables to be cooked Do.

In addition, the noodles of the mastic surface according to the present invention are manufactured through a general manufacturing process. Specifically, the noodle melts are prepared by mixing flour, potato / corn starch powder, and kneading the gluten components The ratio of starch powder mixed with wheat flour or potato / corn starch mixed with wheat flour is generally known in the art, so that the flour is matured at a low temperature for a certain period of time (about 12 hours).

The above-mentioned aged flour dough is put into a noodle making machine, and the noodle batter is produced by the noodle processing step in which the noodle is processed into the noodle making machine. The noodle batter is put into a boiling cooker, And the noodle washing step is performed to remove the starch powder remaining on the surface of the cooked noodles and smooth the noodle surface while the noodles are tangled.

The noodles prepared by the above-mentioned noodle washing step are put into a cooking utensil for a certain amount (one person) in boiling water and then put in ice water, and the water is removed while the noodle is melted, And the manufacturing method of the sushi noodles is generally known, so detailed description of the time of boiling the noodles and the temperature of the water of the cooking utensils for cooking the noodles are omitted.

Here, it is preferable that the noodle which has been washed through the noodle washing step is put into the boiling water and put in the boiling water and then put in the ice water, and the repetition work is preferably about 3 times. The time to put in boiling water and the time to put in the ice water is preferably about 5 seconds Do.

A predetermined amount (one serving) of the noodle for the mastic surface prepared by the above-described known technique is put into a container, and the marbled sauce produced by the above manufacturing method is poured, The jelly-bean sauce using the jelly-sauce prepared by the jelly-sauce manufacturing method of the present invention is completed.

Here, in addition to the marbled roasted roasted beans, boiled peas, cucumber roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted beef roasted in a variety of vegetables, It is only described as putting marbled beef, and it is possible to put the famous name of marbled beef and double various vegetables.

EXAMPLES Hereinafter, the present invention will be described in detail with reference to Examples. However, the following Examples are intended to illustrate the present invention and the present invention is not limited to the following Examples.

[Example 1] Based on 10 servings

1,000 g of marbled beef, which is a specific portion of beef, is sliced at a thickness of 0.3 mm to 0.8 mm and is put into a heated cooking apparatus (surface temperature is 80 ° C to 120 ° C) to bake oil (tallow) so that the marbled meat is cooked And was cooled naturally at room temperature.

800 ml of soy sauce, 80 g of chopped ginger, 70 g of chopped garlic, and 70 g of chopped garlic were added to the above-ground oyster, and the oyster was removed by frying for 30 seconds. Then, vegetable oil was added to the oyster to prepare a mixed oil containing vegetable oil Respectively.

2,500 g of onion cut into 5 mm to 10 mm in size was roasted in a strong fire (200 ° C to 280 ° C) for 5 minutes to 10 minutes until the onion was breathed and the moisture of the onion was absorbed.

After the onion was roasted, 50 g of sugar and 30 g of natural seasoning were added and fried in a weak fire (100 ° C. to 150 ° C.) within 2 to 5 minutes. Then, 300 g of spring onion was added and stirred to stir well.

At this time, potato starch or corn starch was dissolved in water in advance to prepare starch solution. Then, when the starch was added and fried, a predetermined amount (50 ml) was repeatedly added to adjust the concentration to prepare safflower sauce.

The sauces prepared by the above process were prepared by pouring 200 g of sauces sauce per 230 g of the sauce noodle prepared by the usual preparation method and placing the 90 g of the roasted marbled sauce.

[Example 2] Based on 10 servings

1,000 g of marbled beef, which is a specific portion of beef, is sliced at a thickness of 0.3 mm to 0.8 mm and is put into a heated cooking apparatus (surface temperature is 80 ° C to 120 ° C) to brew oil (tallow) so that the marbled meat is cooked And was cooled naturally at room temperature.

800 ml of soy sauce, 80 g of chopped ginger, 70 g of chopped garlic, and 70 g of chopped garlic were added to the above-ground oyster, and the oyster was removed by frying for 30 seconds. Then, vegetable oil was added to the oyster to prepare a mixed oil containing vegetable oil Respectively.

2.500 g of onion cut into a size of 5 mm to 10 mm in size was fried in the mixed oil, and the frying time was 3 minutes to 5 minutes until the onion was breathed and the onion was bloomed.

Here, the onion was pre-boiled with potatoes sliced in a size of 10 mm to 20 mm before frying.

The above-mentioned onion was roasted, and potatoes which had been pre-boiled were put in and fried again with strong fire (200 ° C to 280 ° C) within 2 to 5 minutes.

After onion and potatoes were roasted as described above, 50 g of sugar and 30 g of natural seasoning were added and fried in a weak fire (100 ° C. to 150 ° C.) within 2 to 5 minutes. Then, 300 g of spring roll was added and stirred to stir well .

At this time, potato starch or corn starch was dissolved in water in advance to prepare starch solution. Then, when the starch was added and fried, a predetermined amount (50 ml) was repeatedly added to adjust the concentration to prepare safflower sauce.

The sauces prepared by the above process were prepared by pouring 200 g of sauces sauce per 230 g of the sauce noodle prepared by the usual preparation method and placing the 90 g of the roasted marbled sauce.

Claims (5)

A marbling step of slicing marbled beef, a specific portion of beef, into a thickness of 0.3 mm to 0.8 mm;
A marbled beef tongue extracting step of extracting a tongue while grinding the processed marbled beef into a heated cooking tool;
The mixed ratio of soy sauce, chopped ginger, and chopped garlic to the tongue was determined by adding 0.8 g of soy sauce 0.8 to soy sauce 0.8 g ml, minced ginger 0.08 g, and minced garlic 0.07 g;
A mixed milking step of adding vegetable cooking oil to the processed wax and heating the mixture, wherein the mixed waxy oil and vegetable oil are mixed at a ratio of 1:19 to 3:17;
A step of frying the vegetables such that onion, potato, cabbage, and other vegetables are added to the mixed oil processed in the mixed milking step so that the vegetables are boiled and the water is boiled;
When the vegetables are cooked in the step of frying the vegetables, a sugar, a spring season, a natural seasoning, and a light sweet potion are fried and fried, and the sauce is prepared by repeatedly adding a small amount of the potato starch A concentration adjusting step;
≪ / RTI >
The method according to claim 1,
Wherein the vegetable cooking oil is one of soybean oil, corn oil, olive oil and grape seed oil.
A saffron sauce produced by the method of claim 1.
Characterized in that the spoon sauce of claim 3 is poured onto a noodle for a mastic prepared by a usual manufacturing method, and then the roasted marbled beef and the vegetable of the first claim are put on top of it.
5. The method of claim 4,
Vegetables are selected from radish, carrot, and cucumber, processed into a cubic shape, and put on top of their own.