KR20160051919A - the clear meat broth manufacture method for a gukbap - Google Patents
the clear meat broth manufacture method for a gukbap Download PDFInfo
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- KR20160051919A KR20160051919A KR1020140146503A KR20140146503A KR20160051919A KR 20160051919 A KR20160051919 A KR 20160051919A KR 1020140146503 A KR1020140146503 A KR 1020140146503A KR 20140146503 A KR20140146503 A KR 20140146503A KR 20160051919 A KR20160051919 A KR 20160051919A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
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Abstract
Description
본 발명은 국밥용 맑은 육수의 제조방법에 관한 것으로, 상세히는 일정한 레시피에 의해 제공되는 국밥용 맑은 육수로 끓일수록 맑아지고, 맛,향,색이 일정한 국밥용 맑은 육수의 제조방법에 관한 것이다.The present invention relates to a method for producing clear broth for rice soup, which is prepared by a certain recipe and is clarified with boiling water and has a constant taste, aroma,
일반적인 사골육수는 끓일수록 뽀얗게 국물이 우러나고, 업소에서 식탁에 제공되기 전까지 지속적으로 끓이는 상태에서 덜어 나가기 때문에 육수가 소모되면 다시 보조양념을 넣고 끓일 때마다, 본 육수통에 소금과 양념을 넣거나, 뚝배기에 양념을 하기 때문에 일정한 맛을 유지하기 힘들다.Common broth is boiled and boiled in water until it is served on the table, so when the boiled water is consumed, add the sauce again and add salt and seasoning to the broth each time you boil, It is difficult to keep a certain taste because it is seasoned in a pot.
때문에, 같은 업소에서도 오전과 오후의 육수 맛이 다르게 느껴지는 이유로 대두된다.Therefore, even in the same business, the taste of the broth in the morning and the afternoon is different.
종전 국내등록특허 10-1159228호 '돼지육수의 제조방법'에 따르면, 뼈와 고기를 장시간 삶아 천연재료로 밑간을 하기에 화학조미료 사용을 저감시킬 목적으로 한다지만, 본 육수통에 제조된 육수가 증발에 의해 양이 줄어들 때마다, 같은 양의 물을 수시로 첨가하는 것으로, 역시 일정한 맛을 유지하기 힘들다.According to the 'Domestic Registration No. 10-1159228', 'Method for manufacturing pork broth', it is intended to boil bones and meat for a long time and to reduce the use of chemical seasoning in order to prepare natural ingredients. However, Whenever the amount is reduced by evaporation, it is difficult to maintain a constant taste by adding the same amount of water at any time.
다음으로 국내 등록특허 제10-1199426호 '육수첨가물 및 이를 이용한 돼지 사골 육수의 제조방법'에 따르면 돼지사골,우사골,우양지를 절단하여 물에 침지한후,가열하여 세척한 다음 세척된 돼지사골, 우사골, 우양지를 용기에 넣고 가열한후, 무,양파를 넣고 가열시켜 만든 육수에 디포리와 건새우, 복은쌀과 둥글래,감초와,황기 등을 첨가한 돼지사골 육수의 제조방법에 있어서도 가열하는 동안 물의 양이 줄어들면 물을 조금씩 보충한다는 것으로, 일정한 맛을 유지하기 힘들다.Next, in accordance with Korean Patent No. 10-1199426, a method for preparing a broth of broth by using a broth supplemented with a broth, a broth, a broth, and a broth, the broth is dipped in water, washed with heating, washed, Preparation method of pig broth with rice bran, rice paddy, rice gruel, licorice root, and hwanggi, etc. in broth which is made by heating rice bran, rice bran, and rice bran in a container and heating it with radish and onion It is difficult to keep a certain taste by replenishing water little by little as the amount of water decreases during heating.
또, 국내 등록특허 제10-1304609호 '돼지국밥 육수의 제조방법'에 관한 것으로 따뜻한 성질의 한약재를 첨가하여, 차가운 성질의 돼지국밥을 중화시키고, 판매용 육수와 보충용 육수를 따로 제조하며, 뼈국을 이용하여 고기국을 만든 후 뼈국과 고기국을 일정 비율로 혼합하는 돼지국밥 육수의 제조방법에 관한 것이다.In addition, Korean Patent No. 10-1304609 discloses a method for manufacturing pig soup stock, which comprises adding herbal medicines of a warm nature to neutralize cold soup of pork, preparing broth for sale and supplementary broth separately, And a method for manufacturing pig soup stock, which comprises mixing a bone meal and a meat soup at a predetermined ratio.
핏물이 제거된 돼지뼈를 제1용기 내에 넣고 가열 후 부유하는 부산물을 수시로 제거 후 생강즙을 투입하는 단계를 거쳐, 상기 1 용기 내의 육수 일부와 돼지뼈 일부를 제2용기 내에 이동시킨 후 가열시킨 후, 제 2 용기 내의 돼지뼈를 상기 제1용기 내로 전부 이동시킨 후, 제1,2 용기 내에 찬물을 더 투입후, 제1용기에는 삽겹살,목살, 앞다리살 부위 중 적어도 어느 하나를 투입하고 외된장을 투입하고, 제1용기내의 기름등 부유물을 제거하고, 제1용기에 가해지는 불의 세기는 제2용기네 비해 강한 것을 특징으로 하는 것이며, 상기 제 2 용기 내의 육수는 제1용기내의 기름 등 부유물을 걷어내면서 부족 되는 경우 보충하는 것을 특징으로 한다.The pig bone from which the blood is removed is placed in the first container, the by-product floating after heating is gradually removed, and the ginger juice is then injected. Then, part of the broth and part of the pig bone in the first container are moved into the second container, , The pig bone in the second container is entirely moved into the first container, then cold water is further introduced into the first and second containers, and then at least one of the bare pieces, the neck, and the front part is inserted into the first container, And the strength of fire applied to the first container is stronger than that of the second container, and the broth in the second container is stronger than the float in the first container, And replenishes when it is deficient.
한편, 돼지국밥용 육수는 일정비율로 혼합하는 것을 특징으로 한다. On the other hand, broth for pork soup is mixed at a certain ratio.
상기에서, 돼지누린가 나지 않는 돼지국밥을 위해, 따듯한 성질로 분류되는 한약재,생강즙,외된장을 넣는 것으로, 체질이 다양한 고객들에게 돼지고기가 찬 성질 분류되어 따뜻한 성질만의 약재만을 혼합해야 하는 모순이 생긴다.In the above, there is a contradiction in that for pork soup made without pork, it is necessary to mix herbal medicines, ginger juice, and miso, which are classified as warm, It happens.
또, 상기 제 2 용기 내의 육수는 중불로 끓이면서 제 1 용기 육수가 판매로 인해 양이 현저하게 줄거나, 졸아들면 제1솥단지에 육수를 보충하도록 한 것이나, 중불로 끓이는 경우에도 시간이 지날수록 육수가 졸아들어 육수의 맛이 오전과 오후에 일관적으로 유지되지 못한다는 것을 알 수 있다.In addition, the broth in the second container is such that the first container broth is boiled with medium boiling, the amount thereof is significantly reduced due to sale, or the broth is supplemented with broth by the first pot, It can be seen that the taste of the broth is not consistently maintained in the morning and the afternoon as the broth suffers.
본 발명에서는 상기와 같은 점을 감안하여, 일반적인 사골육수는 끓일수록 뽀얗게 우러나지만, 끓일수록 맑아지는 국밥용 맑은 육수의 제조방법을 제공하고자 함을 목적으로 한다.In view of the above, it is an object of the present invention to provide a method for producing clear broth for rice bran which is generally whiter as the broth is boiled but becomes clearer as the broth is boiled.
또한, 본 발명에서는 영업 전 표준화된 레시피에 의해 만들어진 육수를 끓이는 상태에서 식탁에 제공되는 것이 아니라, 처음부터 끝까지 한번에 만들고 영업시간 동안 더 이상 끓이지 않고 보온상태에서 즉석에서 끓여 나가기 때문에 맛이 일정해 초보자에게도 용이하도록 하여, 각처의 가맹점에서도 동일한 맛을 재현해 내게 하는 국밥용 맑은 육수의 제조방법을 제공하고자 함을 또 다른 목적으로 한다.In addition, in the present invention, the broth prepared by the standardized recipe before business is not provided on the table in the state of boiling the broth, but it is made from the beginning to the end, and is boiled instantly in a state of keeping warm without further boiling during business hours. The present invention also provides a method for producing clear broth for rice soup, which allows the same taste to be reproduced even at an affiliated shop of each place.
상기와 같은 목적을 이루기 위해 본 발명에서는 (a)바닥을 제외한 이중솥 내부에 파라핀 80부가 담긴 스테인레스재질의 45gal 용량의 본 육수통과, 20gal 용량과 15gal용량의 스테인레스재질의 보조육수통을 각각 준비하는 단계;(b)본 육수통과 20gal 보조육수통에 각각 2/3 물을 채우고 끓이는 단계;(c)돈 사골 8kg, 돈 등뼈 5kg을 2시간 동안 물에 담가 핏물을 제거하는 단계;(d)돈 머리 6개를 각각 반으로 자르고 노린내 및 잡내 저감을 위해 귀를 제거후, 2시간 동안 물에 담가 핏물을 제거하고 물을 틀어 여러번 세척하는 단계;(e)화력을 최대한 올려 본 육수통의 물이 끓는 상태에서 상기 (c)단계의 돈 사골,돈 등뼈와 상기 (d)단계의 돈 머리를 넣고 뚜껑을 닫은 후 끓을 때 뚜껑을 열고 기름과 불순물을 여러 차례 제거하면서 2시간 후에 돈 머리를 건지는 단계;(f)돈 머리를 건져낸 후 본 육수통에 뜬 기름을 국자로 모두 건져내고, 본 육수통에 줄어든 육수의 양을 끓고 있는 보조육수통으로 부터 보충하는 단계;(g) 상기 (f)단계의 본 육수통이 끓을 때, 무 2.8kg을 넣고, 고소한 맛을 위해, 깨끗한 물로 세척한 돈 선지 12 국자와, 시원한 맛을 위해 각변 4㎝ 크기로 절단한 소 선지 5㎏을 넣고 중불로 조절해 10분 정도 끓을 때 핏물을 제거하고 소금 1,040g, 미원 360g을 첨가하는 단계;(h)상기 (g)단계의 본 육수통의 육수가 넘치지 않을 정도로 뚜껑을 조금 열고 핏물과 불순물을 수시로 제거하고, 1시간 후 무를 건져내고, 다시 1시간 30분간 끓이는 단계;(i)상기 (h)단계에서의 본 육수통은 식지 않을 정도로 화력을 최소로 줄인후 돼지선지는 건져서 버리고 소선지와 육수 일부는 손님상에 나갈 수 있도록 15gal 보조육수통에 넣어 1시간 정도 방치해, 위로 뜬 불순물을 국자로 건져내 최종 완성하는 단계를 포함하는 국밥용 맑은 육수의 제조방법을 제공하여 국밥의 맛이 일정해 초보자게도 용이하도록 하여, 각처의 가맹점에서도 동일한 맛을 재현해 내게 하는 목적을 달성하도록 하였다.In order to achieve the above-mentioned object, the present invention provides a method for preparing a fermented soybean paste comprising the steps of: (a) preparing a main pot of 45 gal of paraffin containing 80 parts of paraffin in a double pot except for the bottom, 20 gal of capacity and 15 gal of auxiliary stainless steel, (B) adding 2 kg of water to each of the 20 gal secondary sows through boiling water and boiling them, (c) dipping 8 kg of bovine bone and 5 kg of spine into water for 2 hours to remove the blood; (E) The water in the sewage bucket, which has been heated up to the maximum, is washed with water for 2 hours to remove the blood, remove the blood, remove the blood, remove the ear for 2 hours, In the boiling state, the money head of the above step (c), the money spine of the step (d) and the money head of the above step (d) are closed and the lid is closed. When the boiling is finished, the lid is opened, and oil and impurities are removed several times. Step (f) (G) When the main broth of step (f) is boiled, it is necessary to remove the oil from the main broth after the broth is removed from the main broth, , And 2.8kg of radish. For the sake of good taste, add 12 scallops, washed with clean water, and 5kg of a small egg cut into 4㎝ size for cool taste. (H) adding the salt, 1,040 g, and 360 g of salt, and (h) opening the lid to a level that does not overflow the main broth of step (g), removing the blood and impurities from time to time, (I) The main pail in step (h) is reduced to a minimum temperature, and the poultry pellets are discarded, and the pellets and portions of the pellets are left in the guest room. 1 o'clock in a bucket And the final step is to complete the final step by bringing up the impurities that have floated up to the saddle stomach, and to provide the method of manufacturing clear soup for rice soup, so that the flavor of soup rice is constant and it is easy for beginners to reproduce the same taste at the merchants of each place To achieve the goal of
본 발명에 따른 국밥용 맑은 육수의 제조방법은 일정한 레시피에 의해 처음부터 끝까지 한번에 만들고 영업시간 동안 더 이상 끓이지 않고 보온상태에서 즉석에서 끓여 나가기 때문에 맛이 일정하고, 초보자에게도 레시피에 맞춰 용이하게 재현할 수 있도록 하여, 각처의 가맹점에서도 동일한 맛을 재현해 내게 하는 유용한 발명인 것이다.According to the present invention, the method of producing clear seaweed for rice bran is made by a certain recipe at a time from the beginning to the end, and is boiled instantly in a hot state without boiling any more during business hours, so that the taste is constant and easily reproduced And it is a useful invention to reproduce the same taste at the franchise shop of each place.
또한, 색이 탁하지 않고 맑고 맛이 담백하며 이물감이 없어 개운해 남녀노소 누구에게나 선호도 및 기호도가 높은 국밥을 제공하는 효과도 제공한다. In addition, it provides the effect of providing rice soup with high color preference and preference to all aged men and women who are lonely without color, clear taste, and have no sense of foreign body.
도 1은 본 발명에 의해 제공된 맑은 육수 선지국밥의 도면 대용 사진
도 2는 본 발명에 의해 제공된 맑은 육수 내장국밥의 도면 대용 사진
도 3은 본 발명에 따른 국밥용 맑은 육수의 제조방법의 순서도 Fig. 1 is a photograph showing the photograph of the clear soup made in accordance with the present invention
Fig. 2 is a photograph showing the photograph of the clear soup with rice prepared by the present invention
3 is a flow chart of a method for producing clear broth for rice bran according to the present invention
상기와 같은 목적을 이루기 위해 이하, 첨부된 도면에 의하여 본 발명의 일실시예를 상세히 알아보면 다음과 같다BRIEF DESCRIPTION OF THE DRAWINGS The above and other features and advantages of the present invention will become more apparent by describing in detail exemplary embodiments thereof with reference to the attached drawings in which:
국밥용 맑은 육수의 제조방법은,A method for producing clear broth for rice soup includes:
(a)바닥을 제외한 이중솥 내부에 파라핀 80부가 담긴 스테인레스재질의 45gal 용량의 본 육수통과, 20gal 용량과 15gal용량의 스테인레스재질의 보조육수통을 각각 준비하는 단계;(a) preparing a main pot with a capacity of 45 gal of stainless steel containing 80 pieces of paraffin in a double pot except the floor, and a secondary pot of 20 gal capacity and a stainless steel capacity of 15 gal;
(b)본 육수통과 20gal 보조육수통에 각각 2/3 물을 채우고 끓이는 단계;(b) filling and boiling 2/3 water into each 20 gal secondary sowing tank passing through the main water;
(c)돈 사골 8kg, 돈 등뼈 5kg을 2시간 동안 물에 담가 핏물을 제거하는 단계;(c) 8 kg of bovine bone and 5 kg of spine of money are immersed in water for 2 hours to remove blood;
(d)돈 머리 6개를 각각 반으로 자르고 노린내 및 잡내 저감을 위해 귀를 제거후 2시간 동안 물에 담가 핏물을 제거하고 물을 틀어 여러번 세척하는 단계;(d) cutting 6 pieces of money heads each in half, removing ears to reduce bitterness and nourishment, immersing in water for 2 hours to remove blood, washing water several times;
(e)화력을 최대한 올려 본 육수통의 물이 끓는 상태에서 상기 (c)단계의 돈 사골,돈 등뼈와 상기 (d)단계의 돈 머리를 넣고 뚜껑을 닫은 후 끓을 때 뚜껑을 열고 기름과 불순물을 여러 차례 제거하면서 2시간 후에 돈 머리를 건지는 단계;(e) When the water of boiler is boiled in a state where the firepower is maximally increased, the boil of Don and the money of step (c) and the money head of step (d) are put into the boiler, the lid is closed and the lid is opened when boiling. Removing the money several times and delivering the money head after 2 hours;
(f)돈 머리를 건져낸 후 본 육수통에 뜬 기름을 국자로 모두 건져내고, 본 육수통에 줄어든 육수의 양을 끓고 있는 보조육수통으로 부터 보충하는 단계;(f) After removing the money head, collect all the oil in the main tank, and replenish the volume of the reduced water in the main tank from the boiling auxiliary tank;
(g) 상기 (f)단계의 본 육수통이 끓을 때, 무 2.8kg을 넣고, 고소한 맛을 위해 깨끗한 무로 세척한 돈 선지 12 국자, 시원한 맛을 위해 각변 4㎝ 크기로 절단한 소 선지 5㎏을 넣고 중불로 조절해 10분 정도 끓을 때 핏물을 제거하고 소금 1,040g, 미원 360g을 첨가하는 단계;(g) When the main pail of step (f) boils, 2.8 kg of radish is put, and 12 juveniles washed with clean radish for the sake of the taste, And the mixture is adjusted to a medium-sized fire. When boiling for about 10 minutes, the blood is removed, and 1,040 g of salt and 360 g of salt are added.
(h)상기 (g)단계의 본 육수통의 육수가 넘치지 않을 정도로 뚜껑을 조금 열고 핏물과 불순물을 수시로 제거하고, 1시간 후 무를 건져내고, 다시 1시간 30분간 끓이는 단계;(h) opening the lid a little so that the broth of the main broth of step (g) does not overflow, removing the bodily fluids and impurities from time to time, extracting the radish after 1 hour, and boiling again for 1 hour and 30 minutes;
(i)상기 (h)단계에서의 본 육수통은 식지 않을 정도로 화력을 최소로 줄이고, 돼지선지는 건져서 버리고 소선지와 육수 일부는 손님상에 나갈 수 있도록 15gal 보조육수통에 넣어 1시간 정도 방치해, 위로 뜬 불순물을 국자로 건져내 최종 완성하는 단계;(i) Minimize the firepower to the extent that the main tank in step (h) does not cool down, and throw away the pigs, and put some of them in the 15gal auxiliary sowing tank for about an hour The step of bringing up the floating impurities to the squeezer and finally finishing them;
상기와 같이, 제공되는 본 발명에 따른 국밥용 맑은 육수는 약 300인분의 육수를 만들어 영업시간에 일관적으로 제공되기 때문에 처음부터 끝까지 한번에 만들고 영업시간 동안 더 이상 끓이지 않고 보온상태에서 즉석에서 끓여 나가기 때문에 맛이 일정해 초보자에게도 용이하도록 하여, 각처의 가맹점에서도 동일한 맛을 재현 하도록 한다.As described above, according to the present invention, the clear broth for Korean rice bran is made from about 300 servings of broth and is provided consistently during business hours. Therefore, the broth is made from the beginning to the end, and is boiled for a while Because taste is constant, it is made easy for beginner, too, and the same taste is reproduced at each place merchant.
또한, 기존 육수처럼 탁하지 않고 핏물이나 불순물이 제거되어 맛이 담백하며, 이물감이 없어 맛이 개운한 남녀노소 누구에게나 선호도 및 기호도가 높은 국밥을 제공하는 효과를 제공한다.In addition, it provides the effect of providing Korean rice with high preference and preference to any one of the aged male and female who do not have turbidity like blood, remove blood and impurities,
이와 같이 제공되는 육수는 1인분에 소 선지 몇 조각에 200cc 정도의 육수 에 삶은 콩나물과 잘게 썬 대파를 얹어, 도 1과 같이 맑은 육수 선지국밥으로 제공되거나, 또는, 도 2와 같이 육수에 삶은 콩나물과 내장을 넣은 맑은 육수 내장국밥으로 제공되며, 고객의 취향에 따라서 별도로 다대기를 넣어 취식하게 된다.As shown in Fig. 1, the broth served as such is fed to a few portions of a small pellet, and the pellet is boiled in 200 cc of broth, and the bean sprouts and finely chopped pork are served. And built-in rice noodle soup with clear seaweed, depending on the taste of the customer will put a lot of food separately.
이와 같은 제공된 맑은 육수 선지국밥이나, 내장국밥과 국내에서 시판중에 탁한 육수국밥 1종을 선택하여, 각각 남녀노소 10명씩에 의한 맛,향,색상 및 전체적인 기호도는 다음 표 1과 같았다. Table 1 shows the flavor, aroma, color, and overall preference of each of the male and female 10 male and female male and female Japanese rice noodles selected from the thus-prepared clear soup stocks, the built-in soup stocks, and the commercially available soup stocks.
상기 표 1의 기호도와 같이, 본 발명에 따른 맑은 육수에 의해 제공되는 국밥은 종래의 탁한 육수에 의한 맛, 향, 색상과 전체적인 기호도면에 있어서 우위를 달성함을 알 수 있었다.As shown in the preference chart of Table 1, it was found that the rice soup provided by the clear seawater according to the present invention attains superiority in taste, aroma, color, and overall preference by conventional soup stock.
S1: 본 발명 (a)단계 S2:본 발명 (b)단계
S3: 본 발명 (c)단계 S4:본 발명 (d)단계
S5: 본 발명 (e)단계 S6:본 발명 (f)단계
S7: 본 발명 (g)단계 S8:본 발명 (h)단계
S9: 본 발명 (i)단계S1: Present invention (a) Step S2: Invention step (b)
S3: Present invention (c) Step S4: Invention step (d)
S5: Invention (e) Step S6: Invention (f)
S7: Invention (g) Step S8: Invention (h) step
S9: The present invention (i)
Claims (1)
(b)본 육수통과 20gal 보조육수통에 각각 2/3 물을 채우고 끓이는 단계;
(c)돈 사골 8kg, 돈 등뼈 5kg을 2시간 동안 물에 담가 핏물을 제거하는 단계;
(d)돈 머리 6개를 각각 반으로 자르고 노린내 및 잡내 저감을 위해 귀를 제거후 2시간 동안 물에 담가 핏물을 제거하고 물을 틀어 여러번 세척하는 단계;
(e)화력을 최대한 올려 본 육수통의 물이 끓는 상태에서 상기 (c)단계의 돈 사골,돈 등뼈와 상기 (d)단계의 돈 머리를 넣고 뚜껑을 닫은 후 끓을 때 뚜껑을 열고 기름과 불순물을 여러 차례 제거하면서 2시간 후에 돈 머리를 건지는 단계;
(f)돈 머리를 건져낸 후 본 육수통에 뜬 기름을 국자로 모두 건져내고, 본 육수통에 줄어든 육수의 양을 끓고 있는 보조육수통으로 부터 보충하는 단계;
(g) 상기 (f)단계의 본 육수통이 끓을 때, 무 2.8kg을 넣고, 고소한 맛을 위해 깨끗한 물로 세척한 돈 선지 12 국자와 시원한 맛을 위해 각변 4㎝ 크기로 절단한 소 선지 5㎏을 넣고 중불로 조절해 10분 정도 끓을 때 핏물을 제거하고 소금 1,040g, 미원 360g을 첨가하는 단계;
(h)상기 (g)단계의 본 육수통의 육수가 넘치지 않을 정도로 뚜껑을 조금 열고 핏물과 불순물을 수시로 제거하고, 1시간 후 무를 건져내고, 다시 1시간 30분간 끓이는 단계;
(i)상기 (h)단계에서의 본 육수통은 식지 않을 정도로 화력을 최소로 줄인후, 돼지선지는 건져서 버리고, 소선지와 육수 일부는 손님상에 나갈 수 있도록 15gal 보조육수통에 넣어 1시간 정도 방치해, 위로 뜬 불순물을 국자로 건져내 최종 완성하는 단계를 포함하는 국밥용 맑은 육수의 제조방법.(a) preparing a main pot with a capacity of 45 gal of stainless steel containing 80 pieces of paraffin in a double pot except the floor, and a secondary pot of 20 gal capacity and a stainless steel capacity of 15 gal;
(b) filling and boiling 2/3 water into each 20 gal secondary sowing tank passing through the main water;
(c) 8 kg of bovine bone and 5 kg of spine of money are immersed in water for 2 hours to remove blood;
(d) cutting 6 pieces of money heads each in half, removing ears to reduce bitterness and nourishment, immersing in water for 2 hours to remove blood, washing water several times;
(e) When the water of boiler is boiled in a state where the firepower is maximally increased, the boil of Don and the money of step (c) and the money head of step (d) are put into the boiler, the lid is closed and the lid is opened when boiling. Removing the money several times and delivering the money head after 2 hours;
(f) After removing the money head, collect all the oil in the main tank, and replenish the volume of the reduced water in the main tank from the boiling auxiliary tank;
(g) When the main broth of step (f) boils, 2.8 kg of radish is put, and 12 juveniles washed with clean water for a tasty flavor and 5 kg And the mixture is adjusted to a medium-sized fire. When boiling for about 10 minutes, the blood is removed, and 1,040 g of salt and 360 g of salt are added.
(h) opening the lid a little so that the broth of the main broth of step (g) does not overflow, removing the bodily fluids and impurities from time to time, extracting the radish after 1 hour, and boiling again for 1 hour and 30 minutes;
(i) Minimize the firepower to the extent that it does not cool down in the step (h), then dispose of the pig pellets and dispose of part of the pellets and the broth in the 15gal auxiliary pellet for 1 hour And removing the above-mentioned impurities to the sushi, and finally completing the step.
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| WO2018124731A1 (en) * | 2016-12-27 | 2018-07-05 | 정승환 | Method for preparing freeze-dried instant blood-sausage soup and freeze-dried instant blood-sausage soup prepared by same |
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| KR102201398B1 (en) | 2020-05-25 | 2021-01-12 | 주식회사 프롬네이처 | Meat broth and manufacturing method for the same |
| KR102684012B1 (en) | 2021-09-24 | 2024-07-12 | 주식회사 유가네 | Making method for clear broth using beef head |
| KR20240064358A (en) | 2022-11-04 | 2024-05-13 | 주식회사 섬김과나눔 | Manufacturing method of Broth for Suyuk-gukbap |
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