KR20170096655A

KR20170096655A - Cooking process of fork tripe jeongol

Info

Publication number: KR20170096655A
Application number: KR1020160017918A
Authority: KR
Inventors: 김동섭
Original assignee: 김동섭
Priority date: 2016-02-16
Filing date: 2016-02-16
Publication date: 2017-08-25

Abstract

The present invention relates to a method of making seasoned pork gopchang jeongol which makes jeongol using pork gopchang, which is high in palatability and nutrients, completely eliminates unpleasant odors characteristic to gopchang, and provides chewy texture characteristic to the pork gopchang as well as spicy taste from red pepper powder and kimchi. The method comprises: a gopchang preparation step in which small intestines are mixed with flour and coarse sea salt, and washed to prepare gopchang; a seasoning sauce preparation step in which 23-27 parts by weight of soy sauce, 29-31 parts by weight of kiwi, 132-134 parts by weight of pineapple, 53-56 parts by weight of seasonings, 0.7-0.9 parts by weight of brown rice green tea liquid, 59-61 parts by weight of soju, and 37-39 parts by weight of table sugar are prepared with respect to 100 parts by weight of hot pepper powder to be mixed to prepare a seasoning sauce; a seasoned gopchang preparation step in which the gopchang and the seasoning sauce are mixed and aged for 3-5 days while refrigerated to prepare a seasoned gopchang; a meat broth preparation step in which 50 parts by weight of pigs leg bones and 1-2 parts by weight of soju are prepared with respect to 100 parts by weight of water to be mixed and heated for 24-26 hours to prepare a meat broth; a kimchi preparation step in which 30 parts by weight of Chungyang red pepper powder, 11-14 parts by weight of anchovy fish sauce, 12-15 parts by weight of ginger, and 45-48 parts by weight of garlic are prepared with respect to 100 parts by weight of hot pepper powder to prepare a seasoning, and pickled napa cabbage is mixed with the seasoning and aged at room temperature for 2-3 days to prepare kimchi; and a heating step in which 50-52 parts by weight of the seasoned gopchang, 75-79 parts by weight of the kimchi, 10-12 parts by weight of onions, and 10-12 parts by weight of green onions are prepared with respect to 100 parts by weight of the meat broth to be placed and heated in a jeongol pot.

Description

{Cooking process of fork tripe jeongol}

More particularly, the present invention relates to a method for manufacturing a porcine seasoned giblet hotpot, more particularly, to make a hot pot using a pork giblet which is excellent in taste and nutrition, and has no smell unique to the giblets, The present invention relates to a method for manufacturing a porcine seasoned giblet hotpot to enjoy a unique chewy texture of porcine giblets together.

As is well known, the hotpot is a mixture of finely chopped meat, seasoned vegetables, mushrooms, and seafood, mixed in a pan, and boiled with a small amount of soup. As an example of a hotpot using porcine, Japanese Patent Application Publication No. 2012-0073690 The production method of the above-described porcine pot is such that the roasted and washed green pepper is placed on the bottom of the pot, and the pork cut in the cabbage, the sauce paste, And a step of boiling the broth with the broth in succession and pouring 200 to 250 cc of water per person for 5 minutes or more with high heat. The safflower paste is prepared by putting the bovine ribs for 24 hours or more, It is made by mixing boiled concentrated broth, red pepper powder mixed with red pepper powder and red pepper powder, salt, pepper and garlic.

On the other hand, pig giblets are cheaper than small giblets, but they are excellent in taste and nutrition. Especially, they are rich in vitamins, iron and essential fatty acids, so they are very good for growing children. , It is necessary to make a lot of efforts to rub and wash it several times in order to eliminate the odor of the gut. Despite these efforts, however, in the case of stew or hotpot using a hog horn, the smell of the giblets remains, and children or people who grow up with a sense of resistance to the smell of the giblets can not enjoy the taste and nutrition of the pig hob with a hotpot or stew There was a problem.

Open Patent No. 2012-0073690 (July 05, 2012.) "How to make pork hotpot"

Accordingly, the present invention was conceived to overcome the above-mentioned problems of the prior art. The object of the present invention is to make a hot pot using a pork giblet which is excellent in taste and nutrition, and there is no smell unique to the giblets, And to provide a method of manufacturing a porcine seasoned giblet hotpot that allows the meat to enjoy a chewy texture unique to a pork giblet with a crisp taste.

To achieve these and other advantages and in accordance with the purpose of the present invention, as embodied and broadly described herein, there is provided a method for preparing a porcine giblet hotpot according to the present invention, comprising the steps of preparing a giblet for preparing a giblet hotpot using flour and flour and coarse salt; 23 to 27 parts by weight of soy sauce, 29 to 31 parts by weight of kiwi, 132 to 134 parts by weight of pineapple, 53 to 56 parts by weight of seasoning, 0.7 to 0.9 part by weight of brown rice green tea, 59 to 61% by weight of soju, And sugar in an amount of 37 to 39 parts by weight; A seasoning giblet preparation step in which the giblets and the sauce sauce are mixed and aged for 3 to 5 days in a refrigerated state; Mixing 100 parts by weight of water at a ratio of 50 parts by weight of pork leg bone and 1 to 2 parts by weight of soju, and heating the mixture for 24 to 26 hours; 30 to 40 parts by weight of red pepper powder, 11 to 14 parts of anchovy sauce, 12 to 15 parts by weight of ginger, and 45 to 48 parts by weight of garlic were added to 100 parts by weight of red pepper powder, and 2 to 3 Preparing kimchi by aging at room temperature for one day; 50 to 52 parts by weight of seasoned giblets, 75 to 79 parts by weight of kimchi, 10 to 12 parts by weight of onion, 10 to 12 parts by weight of green onion were added to 100 parts by weight of broth, and then half of broth and seasoned giblets Put the onion and onion on top of it and heat it until it boils from the high heat. Cut the seasoned giblets, onions and onions into the proper size. When boiling, add the remaining broth to the pot and cut the kimchi into the appropriate size. Cooking for a minute is a heating step.

As described above, according to the present invention, the seasoned giblets prepared with the seasoned sauce mixed with pepper powder, soy sauce, kiwi, pineapple, seasoning, brown rice green tea liquid, soju and sugar are mixed with a cleaned giblet, After preparing the soup and the hot and spicy kimchi, add the half of the soup, spicy giblets, onion and green onion in the hot pot, boil it until it boils, add the remaining broth and kimchi, and boil it. With the chalky taste of pepper powder and kimchi along with the chewy texture of the pork giblets, the child will have the effect of enjoying the taste and nutrition at low cost and at a low cost.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a block diagram showing a method for manufacturing a porcine seasoned hot pot hot pot according to the present invention. Fig.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for manufacturing a porcine sauce hotpot according to the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIG. 1, the present invention comprises a giblet preparation step, a seasoning sauce preparation step, a seasoning giblet preparation step, a soup preparation step, a kimchi preparing step, and a heating step.

(Giblet preparation stage)

The giblet is called the giblet because of its meandering shape, rather than the small intestine, or the gut. Luochang is less fat than Daechang and uses Luochang. Luochang is rich in iron and vitamins, cheaper in price, and has a unique flavor, aroma, and chewy texture. The shine is rubbed several times with wheat flour and salt and washed, and meticulously removes the white fat attached to the inside and the inside of the giblet.

( Sauce sauce Preparation stage)

The seasoning sauce is made by mixing red pepper powder, soy sauce, kiwi, pineapple, seasoning, brown rice green tea liquid, soju and sugar, and the red pepper powder is used to make a calming taste. Kiwi and pineapple are used as a fruit flavor It is used to eliminate the odor of the work, and the brown rice green tea liquid and soju are used to eliminate the odor of the giblet, and the soy sauce, the seasoning and the sugar are used for the richness and the taste.

The seasoning sauce contains 23 to 27 parts by weight of soy sauce, 29 to 31 parts by weight of kiwi, 132 to 134 parts by weight of pineapple, 53 to 56 parts by weight of seasoning, 0.7 to 0.9 part by weight of brown rice green tea, 59 to 61 parts by weight of soju, and 37 to 39 parts by weight of sugar.

&Lt; Example 1 >

Prepare seasoned sauce for 600g of red pepper powder by adding 130 ~ 1600g of soy sauce, 170 ~ 190g of kiwi, 700 ~ 900g of pineapple, 320 ~ 340g of seasoning, 5 ~ 6g of brown rice green tea liquid, 350 ~ 379g of soju and 210 ~ Respectively.

( Seasoned giblets Preparation stage)

The above-mentioned giblets and sauce sauce are put into a refrigerator and put in a refrigerator for 3 to 5 days to mature. When the fermentation process is carried out, the giblets are cooked by the seasoning sauce, the meat quality becomes soft, do.

(Broth preparation stage)

Pork leg bone is used in the broth, and the ratio is mixed with 100 parts by weight of water at a ratio of 50 parts by weight of pork leg bone and 1 to 2 parts by weight of soju, and heated for 24 to 26 hours to produce broth.

&Lt; Example 2 >

40kg of pork leg bone, 700 ~ 800g of soju, 2: 1 ratio of water and mixed with water for 24 hours. Pork leg bone contains gelatin, which has been shown to improve bone mineral density, reduce pain in arthritis patients, improve facial wrinkles and skin tone, increase skin moisture, improve hair loss, lower cholesterol and improve immune function.

(Kimchi preparation stage)

Kimchi makes it hot and spicy. Ginger and garlic are mixed with red pepper powder containing Cheongyang red pepper powder, anchovy sauce, ginger, and garlic. Ginger and garlic are also used to soften the meat of the giblets. do.

The proportion of the seasoning mixed with 100 parts by weight of red pepper powder was 30 parts by weight of Cheongyang red pepper powder, 11 ~ 14 of anchovy fish sauce, 12 ~ 15 parts by weight of ginger, 45 ~ 48 parts by weight of garlic and 10 ~ 13 parts by weight of seasoning Prepare, cut the Chinese cabbage and drain it for 12 hours, and prepare prepared sauce and prepared kimchi.

&Lt; Example 3 >

Kimchi sauce was prepared by mixing 280 g of anchovy sauce, 300 g of ginger, 1 kg of garlic, and 320 ~ 340 g of seasoning in 3 kg of red pepper powder (mixed with Cheongyang red pepper powder at a ratio of 7: 3).

(Heating step)

50 to 52 parts by weight of seasoned giblets, 75 to 79 parts by weight of kimchi, 10 to 12 parts by weight of onion, and 10 to 12 parts by weight of green onion are prepared for 100 parts by weight of broth. Then, firstly, put the half-broth and seasoned giblets in a pot of nabe, and put onions and onions on top of it and heat it until boiling in high heat. At this time, seasoned giblets, onions and onions are cut in a suitable size . Onions and green onions are not cut well because of the slippery inside when cut and then cut. When the broth is boiled, add the remaining broth, cut the kimchi in a size suitable for eating, boil it for 15 to 20 minutes in medium beef, and complete a series of porcine seasoned giblets.

Thus, the present invention relates to a method of aging a seasoned giblet mixed with seasoned sauce mixed with pepper powder, soy sauce, kiwi, pineapple, seasoning, brown rice green tea liquid, soju and sugar to a cleaned giblet, After preparing the hot and spicy kimchi, add half of the broth, seasoned giblets, onion and green onion in a hot pot, boil it until it boils, add the remaining broth and kimchi, boil it, As well as the chalky taste of powder and kimchi along with the unique texture of the pig goby, the child will be able to enjoy taste and nourishment at low cost, as well as children who grow up.

Although the present invention has been particularly shown and described with reference to the preferred embodiments thereof, it should be understood that the scope of the appended claims is not limited to the specific embodiments. Is determined and limited. It will be apparent to those skilled in the art that various changes and modifications can be made by those skilled in the art without departing from the scope of the present invention.

Claims

A goblet preparing step in which the goblet is used, flour and coarse salt are added and washed and prepared;
23 to 27 parts by weight of soy sauce, 29 to 31 parts by weight of kiwi, 132 to 134 parts by weight of pineapple, 53 to 56 parts by weight of seasoning, 0.7 to 0.9 part by weight of brown rice green tea, 59 to 61% by weight of soju, And sugar in an amount of 37 to 39 parts by weight;
A seasoning giblet preparation step in which the giblets and the sauce sauce are mixed and aged for 3 to 5 days in a refrigerated state;
Mixing 100 parts by weight of water at a ratio of 50 parts by weight of pork leg bone and 1 to 2 parts by weight of soju, and heating the mixture for 24 to 26 hours;
30 to 40 parts by weight of red pepper powder, 11 to 14 parts of anchovy sauce, 12 to 15 parts by weight of ginger, and 45 to 48 parts by weight of garlic were added to 100 parts by weight of red pepper powder, and 2 to 3 Preparing kimchi by aging at room temperature for one day;
50 to 52 parts by weight of spicy giblets, 75 to 79 parts by weight of kimchi, 10 to 12 parts by weight of onion, 10 to 12 parts by weight of green onion, 100 parts by weight of broth, boiling in a pot, boiling, in
Wherein the giblet hotpot is cooked in a pan.

The method according to claim 1,
In the heating step,
Add half of the meat and seasoned giblets to the hot pot, add onions and green onions, and heat until boiling in the high heat. Add seasoned giblets, onions, and green onions to the proper size, add the remaining broth to the hot pot, Wherein the meat is cooked for 15 to 20 minutes at a medium size and cut into a suitable size.