KR20160025309A - Preparing method of rice with meat broth using lotus leaf and guava leaf - Google Patents

Abstract

The present invention relates to a method for preparing a pork meat broth using a lotus leaf and a guava leaf. The pork meat broth using a lotus leaf and a guava leaf according to the present invention possesses healthful components of the lotus leaf and guava leaf. Also, the pork meat broth of the present invention is removed of peculiar smell, and is capable of maintaining the moisture of pork meat, thereby conserving the chewiness and tenderness of the pork meat to improve the taste of the broth. The method includes: a first step for preparing a broth; a second step for boiling pork meat; and a third step for pouring the broth onto the pork meat to prepare the pork meat broth.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of preparing a rice soup using a lotus leaf and guava leaf,

The present invention relates to a method for producing pork soup using a lotus leaf and guava leaf.

Pork cooked rice is a kind of traditional food that is popular among people in Korea, such as rice or sliced pork, which is prepared by adding pork bone or broth to the meat.

However, conventional pig soup has a disadvantage in that it is not preferable for people who are sensitive to smell like children or women because of the peculiar odor of bamboo or pork, or for those who are weak. Also, when boiled for a long time, the meat is removed from the water and the meat quality is disadvantageous.

In order to solve this problem, Patent Registration No. 10-087552 (Patent Document 1) discloses pig soup including an extract of medicinal herbs obtained from medicinal herbs including oggie and doduck. However, it is not easy to remove the odor of the broth, even if the herbal medicines are put in. There are also consumers who avoid the taste and smell of medicinal herbs according to their preferences. In addition, the herbal medicines are restricted depending on the constitution. Especially, herb medicine such as Hovenia dulcis, mistletoe, persimmon, and rosemary which are used in Patent Document 1 is classified as having a cold property in one direction, and when a sole lacking in chew and lack of chewiness is eaten, it often causes problems such as dyspepsia, diarrhea or abdominal pain Lt; / RTI >

Therefore, it is required to develop a manufacturing method of pig rice soup with improved palatability due to unique odor removal and improvement of meat quality.

1. Korean Patent No. 10-087552

It is an object of the present invention to provide a method for producing pork soup using a lotus leaf and guava leaf.

Another object of the present invention is to provide pork soup using leaves of guinea and guava.

In order to accomplish the above object, the present invention provides a method for manufacturing a pork soup using a lotus leaf and a guava leaf.

More specifically, the step of producing soup stock (step 1); Boiling pork (stage 2); And a step of pouring soup into meat to prepare a soup stock (step 3). In the step (step 1) of producing soup stock, the soup stock is dipped in cold water to remove blood ; Boiling water in the pig bovine bone; And adding a lotus leaf and a guava leaf to the boiled broth. In the step (2) of boiling the pork, dipping the pork into rice soak to remove the blood; Adding miso, sun dried salt, ginger, shochu, coffee, laurel leaf, staphylococcus, herb and guava leaves to boiling water to prepare seasonings; And a step of placing pork and a lotus leaf alternately in the sauce, and the step (step 3) of preparing the pork soup comprises adding the broth prepared in the first step to the pork prepared in the second step And a boiling step of boiling the pork soup using the guano leaves.

In order to accomplish the other object, the present invention provides a pig soup characterized by containing an effective ingredient of a lotus leaf and guava leaf.

According to the present invention, pork soup made from a lotus leaf and a guava leaf not only contains useful components of the lotus leaf and guava leaf, but also can improve the palatability of the rice soup by removing a unique smell.

In addition, according to the present invention, porcupine soup using the leaves of leaves and guava leaves can provide the pork preserving the meat quality by maintaining the moisture of the meat.

FIG. 1 is a flow chart showing a process for producing broth in a method for manufacturing a pork soup according to an embodiment of the present invention using a lotus leaf and a guava leaf.
FIG. 2 is a flow chart illustrating a process for producing boiled pork in a method for manufacturing pork soup using the lotus leaves and guava leaves according to an embodiment of the present invention.
FIG. 3 is a flow chart showing a process for manufacturing a Korean rice porridge and a guava leaf according to an embodiment of the present invention.

The present invention relates to a process for producing broth (step 1); Boiling pork (stage 2); And a step of pouring soup into meat to prepare a soup stock (step 3). In the step (step 1) of producing soup stock, the soup stock is dipped in cold water to remove blood ; Boiling water in the pig bovine bone; And adding a lotus leaf and a guava leaf to the boiled broth. In the step (2) of boiling the pork, dipping the pork into rice soak to remove the blood; Adding miso, sun dried salt, ginger, shochu, coffee, laurel leaf, staphylococcus, herb and guava leaves to boiling water to prepare seasonings; And a step of placing pork and a lotus leaf alternately in the sauce, and the step (step 3) of preparing the pork soup comprises adding the broth prepared in the first step to the pork prepared in the second step And a step of boiling the leaves of the guava leaves.

The perilla leaf used in the present invention is a perennial aquatic plant and is an alcaloid such as roemerine, nociferinr, anonaine and armeparine, quercetine, isoquercetine, , Flavonoids, natural organic acids such as tartaric acid and citric acid, tannin, fiber, iron, calcium, phosphorus, vitamin B12 and vitamin C, Deficiency healing and nicotine removal.

The guava leaf used in the present invention is a leaf of a plant having the scientific name of Psidium guayava LINN. It is a leaf of vitamin C and an inorganic component such as phosphorus, iron, calcium, potassium and magnesium, and a high- And it is known that it has a preventive and therapeutic effect against gastrointestinal disorder, aging, hypertension, diabetes and cancer.

The long leaves may be at least one selected from the group consisting of green leaves, water, steamed leaves, dried long leaves and the like, and preferably green leaves can be used, but the present invention is not limited thereto.

The guava leaf may be at least one selected from the group consisting of guava leaves and dried guava leaves, which are obtained by a method such as a guava leaf, water, steam or smoke, and preferably a guava leaf is used. no.

In the step of producing the broth, at least one selected from the group consisting of pork bones, chicken bones, right bones, chicken bones, and right woose can be used, and preferably, pork bones and chicken bones can be used, but the present invention is not limited thereto .

In the step of preparing the broth, it is preferable to use the broth and chicken broth at a ratio of 15: 1.

In the step of producing the broth, a spice vegetable including radish and onion may be added.

In the step of producing the broth, an extract obtained by extracting seafood such as deporia, shrimp and anchovy can be added.

It is preferable that the broth of the first step is to remove the crude extract, wash the boiled bones, and then boil again.

Also, 30 to 50 parts by weight of ginger, 40 to 60 parts by weight of ginger, 3 to 5 parts by weight of ginger, 3 to 4 sheets of long leaves and 10 to 20 sheets of guava leaves are added to 100 parts by weight of the second extract. At this time, if it is out of the above range, odor peculiar to pigs may be produced, or a problem may arise in that the useful components of the leaves of oranges and guava may not be extracted sufficiently.

The pork of the second stage is preferably used in the cell portion.

In the second step, the herb is selected from an edible herb consisting of rosemary, basil, oregano and chamomile and the like, preferably rosemary, but is not limited thereto.

10 to 20 parts by weight of doenjang, 10 to 15 parts by weight of salt, 20 to 30 parts by weight of ginger, 30 to 40 parts by weight of shochu, 1 to 3 parts by weight of coffee, 3 to 4 parts by weight of laurel leaf 2 to 3 parts by weight of rosemary herb, 2 to 3 parts by weight of rosemary herb, and 8 to 10 guava leaves are added and boiled. At this time, if it is out of the above range, odor peculiar to pigs may be produced, or a problem may arise in that the useful components of the leaves of oranges and guava may not be extracted sufficiently.

The present invention also provides a lotus leaf and a guava leaf-based pork soup characterized in that the lotus leaf and the guava leaf produced by the above-mentioned method comprise an active ingredient.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the present invention is not limited by these examples.

< Example  1> with lotus leaf Guava leaves  Manufacture of pork broth

As shown in Fig. 1, pork ribs using guinea leaves and guava leaves were first submerged in cold water for 2 hours to remove the blood, and then boiled in a cauldron with water enough to fill the bones and bones of the bones. From the boiling point, the surface oil or impurities were continuously removed and boiled for 20 minutes. After removing the boiled primary extract, the pork bones were washed, and the washed bovine skins, 2 kg of chicken legs and water enough to fill the bones were placed in a cauldron and boiled for 10 hours to prepare a secondary extract. At this time, 250 g of ginger, 330 g of soju, 25 g of citrus pepper, 4 long leaves and 20 guava leaves were added to the second extract, and boiled to prepare pig broth using the leaves of leaves and guava leaves.

< Example  2> with lotus leaf Guava leaves  Manufacture of boiled pork using

As shown in Fig. 2, the boiled pork using the leaf of leaves and guava leaves was first dipped in the rice cell for 40 minutes to remove the blood. After that, 110 g of miso, 80 g of ginger, 150 g of shochu, 220 g of shochu, 10 g of coffee, 4 laurel leaves, 15 g of statistics, 15 g of rosemary herb and 10 guava leaves were added to water to prepare condiments. The above prepared pork and the lotus leaf were alternately repeatedly overlaid on the above seasonings and boiled for 50 minutes to prepare boiled pork using the leaves of leaves and guava leaves.

< Example  3> with lotus leaf Guava leaves  Manufacture of pork rice

As shown in Fig. 3, the pork soup made from the leaves and guava leaves was first boiled with boiled pork prepared above, and then boiled with 100 g of the above pork and the broth prepared above. Then, 40g of pork, 40g of leek, and 20g of fresh mushroom were put into a pork soup made with a lotus leaf.

Pork cooked rice using the finished lotus leaf can be added with commonly known seasoning such as red pepper, shrimp, sauce, perilla powder, salt and pepper depending on the food.

< Example  4> with lotus leaf Guava leaves  Sensory evaluation of pork soup using

For the porcupine soup made using the lotus leaf and guava leaves prepared in Example 3 and the porcupine soup made according to the general pork soup manufacturing process (Comparative Example 1) without using the guava leaves, the inspectors 30 (5-point scale method). The results are shown in Table 1 below. At this time, 5 of the evaluation scores were very good, 4 were good, 3 were good, 2 were bad, 1 was very poor, and the results of all the inspectors' sensory tests were averaged Table 1 shows the results.

The common pig soup of Comparative Example 1 used as a control group was prepared by adding broth and guava leaves prepared in the step of producing broth, pork meat, broth, .

Evaluation items Example 1 Comparative Example 1 flavor 4.5 3.7 Flavor 4.7 3.1 Chewing texture 4.4 3.4 Overall likelihood 4.6 3.8

As a result, it was confirmed that the cooked rice according to the present invention and the guava leaves were improved in flavor, flavor, chewing texture and overall acceptability compared to the conventional rice cooked according to the manufacturing process of the cooked rice.

Claims (6)

A step of producing broth (first step); Boiling pork (stage 2); And pork soup is poured into the meat to produce pork soup (step 3). In this method,
In the step (step 1) of producing the broth, the broth is immersed in cold water to remove blood. Boiling water in the pig bovine bone; And adding a lotus leaf and a guava leaf to the boiled broth,
The step of boiling the pork (the second step) comprises the steps of removing the blood by dipping the pork into rice flour; Adding miso, sun dried salt, ginger, shochu, coffee, laurel leaf, staphylococcus, herb and guava leaves to boiling water to prepare seasonings; And boiling the pork and the lotus leaves alternately in the sauce,
The step (step 3) of producing the pig soup comprises adding boiled water prepared in the first step to boiled pork prepared in the second step and boiling the boiled rice. Gt; The method according to claim 1,
Wherein the first step boiling water is prepared by removing the coarse extract, washing the boiled bones, and then boiling the second extract. The method of manufacturing pig soup using the lotus leaves and guava leaves. The method according to claim 1,
Wherein the second extract is boiled by further adding chicken broth to the pork soup. 3. The method of claim 2,
To boil the second extract, 30 to 50 parts by weight of ginger, 40 to 60 parts by weight of soju, 3 to 5 parts by weight of sesame oil, 3 to 4 sheets of long leaves and 10 to 20 sheets of guava leaves are further added to 100 parts by weight of the extract And a method for producing pork soup using guava leaves. The method according to claim 1,
Wherein the pork of the second stage uses a cell site. A pork soup made from a lotus leaf and guava leaf, which comprises the active ingredient of the lotus leaf and guava leaf prepared according to any one of claims 1 to 5.

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