KR20170024706A

KR20170024706A - A recipe of Beef Bulgogi using fermented liquor of fruit, branches, and leaves of small wild peaches

Info

Publication number: KR20170024706A
Application number: KR1020150120040A
Authority: KR
Inventors: 김흥열
Original assignee: 김흥열
Priority date: 2015-08-26
Filing date: 2015-08-26
Publication date: 2017-03-08

Abstract

The present invention is to make a healthy food by utilizing the effect and taste peculiar to dog peaches in the conventional bovine meat cooking method. A method for cooking small bulgogi using a peach fermented broth and a dog peach twig and a leaf when cooking a small bulgogi and a fermented dog peach fermented with a beef to mature at low temperature and using a dog peach twig and a leaf to make broth . It is a description of the cooking method to add new nutrients and taste of cow bulgogi, which will allow you to take good nutrients unique to dog peaches when cooking cow bulgogi using peach peaches.

Description

Description of the Related Art [0002] The present invention relates to a method for preparing a fermented beef bulgogi,

The present invention relates to a method for preparing small-leaved beef using an open-mouth peach fruit fermented broth and an open-face peach twig and a leaf. Dog peaches are wild peaches that live in nature and are also called stone peaches. The shape and size of the peach is smaller than that of the ordinary peach, and it is made from the fermentation broth before frying. More specifically, the present invention relates to a cooking method for adding nutrients and flavors unique to dog peaches by adding the peach fermented broth and branches and leaves to the bovine meat food.

The diet of modern people has changed a lot according to the times. The westernization of eating habits and the amount of alternative foods have increased, and the amount of eating meat has increased a lot. Thus, as the amount of meat consumption increases, various diseases resulting therefrom are also increasing, which is a big problem. In modern life, the problem of environmental pollution is becoming more and more serious. Among them, bronchial diseases such as asthma and rhinitis are increasing day by day due to environmental factors such as air pollution and indoor environmental pollution, and the incidence will further increase in the future.

It is becoming uniform when it looks at how to cook cow bulgogi. Most of them use soy sauce and sugar, and they use fruit to change their flavor and aroma, or spices. As the taste of cow bulgogue is equalized, it is necessary to develop a variety of cooking methods to broaden the choice of consumers with various taste buds.

In ancient literature books such as Dongbok-go, Seongbokjeongbang, Bonchobyo, and Bonchogangmok, Taekgyo (Taoist) goes out of stone, runs through the ebb and flows, It has the effect of helping the stomach (stomach), eliminating the eosinophilia, harmonizing blood circulation, stopping the pain, hunger-free, enduring the wind, lightening the body and preventing aging And the taste of dog peach tree branches (桃枝) is written. It is good to be a companion (Eastman) who uses young branches. Removes parasites and releases solitary poison. Suddenly, it is good for heartache and heartache. It is good for leprosy, syphilis, and acne. It is recorded that there is the efficacy of a deductive demon which removes bad energy. In addition, peach leaves (桃葉) remove the insects, killing boar worms, and suddenly excited by the sudden excitement of the martial arts and the sudden birth of the loophole is treated. It has been reported that it has a sweating effect that removes customs (sweat), has a sweating effect, works well for nervous headache, eczema, dock, swelling,

Among the contents of the functional composition containing the fermented jujube fermentation broth as a main component and the preparation method thereof, the composition for alleviating cough and sputum expresses the composition of the peach fruit and the peach leaf And a fermented bellflower extract. Dog peaches are wild peaches that live in nature and are also called stone peaches. The peach fruits are niacin, sodium, saccharide, beta carotene, vitamin A, vitamin B, vitamin B2, vitamin B6, vitamin C, vitamin E, dietary fiber, zinc, folate, phosphorus, lipid, iron, potassium, It is known that these peaches can remove coughs, loosen ejaculations, improve blood circulation, and remove toxins from the body. In particular, these peach fruits are known to have excellent effects on the bronchi such as cough and asthma. The peach leaves are known to be effective in relieving rhinitis and have an inflammation-relieving effect. Such peach leaves may have a synergistic effect on the cough and asthma of the peach fruit.

The peach is a wild peach that grows mainly in the fields and the mountains. It is known as the peach which we know so much as to cause misunderstanding with plums. The difference from the appearance is different. The fruit size of the peach is 3 ~ 4cm in diameter and the tree grows in the size of 3 ~ 5m. The fruit is harvested from August to September, and it has effects on constipation, diarrhea and edema. In addition, 'Dongbokbo' and 'Aromaticophile' describe the efficacy of peach as follows. Dog peaches release blood, help circulation, relieve clogged pores, and are good for dysmenorrhea. It also has the effect of stopping vomiting and relaxing stomach. It is also widely known in the private sector that it has the effects of protecting the vocal cords, preventing colds, preventing inflammation in the body, preventing constipation, and relieving pain. In addition, the book, "My Pomegranate, Flowers, and Trees", page 214 (Korean Culture and Research Institute, Soo Ji Kyu - Director, Korea Soil Herbal Research Institute), shows that the data is proven by objective data and clinical trials. Moreover, the book emphasizes that the efficacy of peach is not found in ordinary peaches. Is described. There is a need to develop the efficacy of these peaches in various ways.

Modern food culture requires the nutrients mentioned above. However, there is a problem in that it can not consume necessary nutrients due to disease problems and eating habits lifestyle due to modern environment. In addition, since Korean traditional food, bulgogi, is cooked in a limited manner, there is a need to develop a variety of cooking methods for consuming small bulgogi and nutrients in the same way as it can not satisfy consumers' desire to find various and new tastes.

Document 1) KR 10-2015-0067822 A 2015.06.19, page 3 5 ~ 6 lines, 9 ~ 16 lines Document 2) KR 10-2013-0012104 A 2013.02.01, page 3 Line 1 ~ 11

Literature 3): Herbaceous plants, flowers and trees (Korean Cultural Heritage, Choi Jin-gyu) - Korea Soil Herbal Research Institute -214 pages

The present invention has been devised to overcome the above-mentioned problems of modern Korean beef bulgogi food, and it is possible to improve the health of modern people by adding nutrients and flavor specific to dog peaches in small bulgogi cooking, The aim is to provide differentiated small bulgogi to consumers who are looking for it.

a) 3 ~ 4mm thick beef in cold water (3 ~ 7 ℃) and remove the blood for 1 ~ 1.2 hours

b) The step of putting peach fermented milk into beef. At this time, beef and fermentation liquid (beef 10: peach fermentation liquid 2) are mixed in a weight ratio.

c) fermenting the fermented broth and beef and aging for 3 ~ 3.5 hours at low temperature (3 ~ 5 ℃)

d) 200-210 cc of soy sauce prepared in 600 cc or more of pot meal is heated to 110 ~ 120 ℃ and then 200 ~ 210g of beef meat aged at low temperature (3 ~ 5 ℃) ~ 65g Put 1 ~ 1.5 minutes to boil, then add the prepared vegetables and boil 3 ~ 3.5 minutes more

e) Bovine bone, dog peach The twigs and leaves are weighed in water by volume (water 10: bones 4: twig 2: leaves 0.5), and boiled for 5 to 5.5 hours at 110 ~ 120 ℃ .

f) Basically, soy sauce, chopped garlic, sesame oil, ginger powder, etc. are mixed and mixed evenly. The sauce ratio was prepared by preparing a weight ratio (soy sauce 10: chopped garlic 5: sesame oil 2: ginger flour 3) by weight ratio

g) Vegetables basically prepare leek, onion, mushroom, carrot, green onion, and so on. If you use 200 ~ 210g of beef as a per serving, prepare the vegetables with 15 ~ 17g of leek, 15 ~ 17g of onion, 15 ~ 17g of mushroom, 10 ~ 12g of carrot, 20 ~ 22g of persimmon and 10 ~

According to the present invention, the following results are obtained. The first is to make a new cow bulgogi food which is different from the traditional cow bulgogi cooking method and it offers the effect to broaden the choice to consumers with various taste buds. The second is that it can take the unique taste and good ingredients of dog peach together, and it can be a good food for health for both sexes.

FIG. 1 is a schematic view of a method for preparing small-leaved beef according to an embodiment of the present invention,

d) 200-210 cc of soy sauce prepared in 600 cc or more of pot meal is heated to 110 ~ 120 ℃ and then mixed with fermented peach fermentation solution. 200 ~ 210g of beef meat aged at low temperature (3 ~ 5 ℃) ~ 65g Put 1 ~ 1.5 minutes to boil, then add the prepared vegetables and boil 3 ~ 3.5 minutes more

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram for a method for producing bovine meat according to an embodiment of the present invention. FIG.

As shown in FIG. 1, the method for manufacturing bovine bulgogi according to the embodiment of the present invention includes a step of removing beef stews (S110), a step S120 of beef and fermentation broth, an aging step S130, (S150), a vegetable preparation step (S160), a cooking step (S170), and a preparation step (S180) for peach fermentation broth.

In the step of removing beef blood (S110), the beef is sliced into 3 ~ 5mm thick and poured into cold water for 30 ~ 35 minutes, and fresh water is poured again for 30 ~ 35 minutes. The reason for using 1 hour is to remove 50 to 60% of blood. If the blood is completely removed, the taste of the meat will disappear at all. When the thickness of meat is less than 2mm when meat is roasted, the meat is easily loosened. If it is more than 6mm, the texture of meat is strong and 3 ~ 5mm of beef can be eaten with the softest texture. Keep the temperature of cold water at 3 ~ 7 ℃ to remove. The reason for keeping it at 3 ~ 7 ℃ is to prevent meat decay and alteration. It is desirable to keep the refrigerator in order to maintain the low temperature

Preparation of peach fermentation broth (S180) Before peeling, the peach fruit is thoroughly washed in cold water for 1 ~ 1.5 days after harvesting, and the dried peach fruit is placed in a poison bottle and mixed with sugar 1: Weight ratio. For example, 10kg of peaches and 10kg of sugar. 6 months Low temperature 2 ℃ ~ 5 ℃ After ripening, extract the fruit and filter out only the raw juice and let it mature at 3 ~ 5 ℃ for 6 months. Make sure to use the stock solution made after 12 months in total. After 6 months, the seeds are filtered out because they are toxic.

In step S120, the beef and the fermentation broth are mixed in a weight ratio of (beef 10: dog peach fermentation broth 2).

In the fermentation stage (S130), the peach fermentation broth is added, and the fermentation is performed at low temperature. The aging time is 3 to 3.5 hours. 1 mm thick meat is aged more than 90% after about 1 hour, so use 3 to 3.5 hours. The temperature for low-temperature aging is suitably from 3 to 5 ° C. If the temperature is less than 2 ℃, the meat will freeze. If not used for more than 6 ℃, aged foods that require physical changes are best aged at a low temperature of 5 ℃ or lower.

In the soup preparation stage (S140), the weight ratio (for example, 8 kg of bovine bone, 4 kg of branches, 1 kg of leaves) in the weight ratio (for example, water 20 L) is used for bovine bone, dog peach twigs and leaves (water 10: bones 4: Put it in a container and boil for 5 ~ 5.5 hours at 110 ~ 120 ℃ and make broth. At this time, the bones are immersed in cold water at 3-7 ℃ for 6 ~ 7 hours to remove the blood. In order to maintain the low temperature, it is preferable to use a refrigerator. The reason for removing the blood is to remove the meat lumps between the meat and the bone. Dog peach twigs and leaves are washed and dried with a surface of 99% or more. The boiling point of water should be above 110 ~ 120 ℃ because it can affect the components of bovine bone and dry dog peach tree branches. The reason for boiling for 5 ~ 5.5 hours is that more than 95% of the main component is discharged. The dried state of the peach tree branches is suitable for the temperature and time described above until the boiling water enters the peach tree and is expressed like the tree component. It is used between 20mm ~ 30mm and 10 ~ 12cm in length. If you use branches of more than the thickness and length, it takes time to worry and it is difficult to display all the ingredients in the tree.

The preparation of the sauce (S150) is basically made by mixing soy sauce, chopped garlic, sesame oil, ginger powder and the like evenly. The ratio of the sauce is 10: soy sauce 10: chopped garlic 5: sesame oil 2: ginger powder 3. In addition, it can be cooked by adding spices such as black pepper powder, red pepper powder, and chili powder in accordance with the season and taste.

The vegetable preparation step (S160) basically prepares leek, onion, mushroom, carrot, green onion, and vermicelli. If you use 200 ~ 210g of beef as a meal basis, prepare 15 ~ 17g of leek, 15 ~ 17g of onion, 15 ~ 17g of mushroom, 10 ~ 12g of carrot, 20 ~ 22g of bean paste and 10 ~ 12g of beef. You can also add vegetables to your season and preferences to cook.

In the cooking step (S170), 200-210 cc of the above-prepared broth (S130) prepared in 600 cc or more is put into a pot, and 200-210 g of beef, which is aged with a peach fermentation broth, is added to the boiling pot at which the broth is boiled. Put it in boil for 1 ~ 1.5 minutes. The reason for boiling for 1 ~ 1.5 minutes is to get 70 ~ 80% of 3 ~ 4mm thick beef. When the beef is completely cooked and then the vegetables are added, the texture and flavor of the beef meat is deteriorated. Then add all of the prepared vegetables at once and simmer for 3 to 3.5 minutes. It is good to use a pot that can maintain the temperature for a long time, but other pots such as ordinary stainless pot can also be used.

According to another aspect of the present invention, the above-described broth can be made into soup, and the taste of the consumer can be further matched. For example, you can boil the broth, add beef flesh and somen, and add vegetables such as paprika and pepper to serve as a bear market.

S110: Step of removing beef blood
S120: Steps to assemble beef and fermentation liquid
S130: Aging step
S140: Stage preparation step
S150: Sauce preparation step
S160: Vegetable preparation step
S170: Cooking step
S180: Preparation phase of peach fermentation broth
Embodiment 1
Example 1) The fermented beef and dog peach fruit fermented at a ratio of 10: 1, the taste of bulgogi was rich in soy sauce, and had a slightly plain soup taste and dark vegetables.
Example 2) The fermented beef and dog peach fruit fermented at a ratio of 10: 2 were pale, and the soy taste was weaker than the 10: 1 ratio, and the sweet taste of the peach was distinctive.
Example 3) The fermented beef and dog peach fruit fermented at a ratio of 10: 3, the meat and vegetables were generally sweet.
Embodiment 3
Example 1) Small bones and dogs Peach tree leaves and leaves to 10-10.5L of water 4 ~ 4.2kg bones, dog peaches 4 ~ 4.2kg, dog peach leaves 1 ~ 1.2kg, made into broth and cooked roasted meat flavor The taste of the broth is very strong. There was no smell of wood and herbal medicine, and there was no distinctive flavor and smell of dog peach. Youth and children seemed to have some difficulty in being able to eat, and even if they tasted only with broth, they would have a woody flavor, and it would seem somewhat unpleasant to the younger generation.
Example 2) bovine and dog peach tree branches and leaves water 10 ~ 10.5L standard bones 4 ~ 4.2kg, dog peach tree branches 2 ~ 2.2kg, dog peach leaves 500 ~ 600g, The taste of the broth is neat, the smell of the tree is not much, and it has a sweet taste that is unique to dog peaches.
Example 3) When boiling water, the time at which the peach tree branches sink from boiling water over 110 ~ 120 ℃ appeared after 5 hours. In other words, dried tree branches sink in water because the moisture penetrates into the dried wood and nutrients are expressed.

Claims

a) 3 ~ 4mm thick beef in cold water (3 ~ 7 ℃) and remove the blood for 1 ~ 1.2 hours
b) The step of putting peach fermented milk into beef. At this time, beef and fermentation liquid (beef 10: peach fermentation liquid 2) are mixed in a weight ratio.
c) fermenting the fermented broth and beef and aging for 3 ~ 3.5 hours at low temperature (3 ~ 5 ℃)
d) 200-210 cc of soy sauce prepared in 600 cc or more of pot meal is heated to 110 ~ 120 ℃ and then mixed with fermented peach fermentation solution. 200 ~ 210g of beef meat aged at low temperature (3 ~ 5 ℃) ~ 65g Put 1 ~ 1.5 minutes to boil, then add the prepared vegetables and boil 3 ~ 3.5 minutes more
e) Bovine bone, dog peach The twigs and leaves are weighed in water by volume (water 10: bones 4: twig 2: leaves 0.5), and boiled for 5 to 5.5 hours at 110 ~ 120 ℃ .
f) Basically, soy sauce, chopped garlic, sesame oil, ginger powder, etc. are mixed and mixed evenly. The sauce ratio was prepared by preparing a weight ratio (soy sauce 10: chopped garlic 5: sesame oil 2: ginger flour 3) by weight ratio
g) Vegetables basically prepare leek, onion, mushroom, carrot, green onion, and so on. If you use 200 ~ 210g of beef as a per serving, prepare the vegetables with 15 ~ 17g of leek, 15 ~ 17g of onion, 15 ~ 17g of mushroom, 10 ~ 12g of carrot, 20 ~ 22g of persimmon and 10 ~