KR20180007141A - manufacturing method of broth sauce, cooking method gamjatang and gukbap using the same - Google Patents

Abstract

The present invention relates to a method for manufacturing cooking seasoned broth and a method for cooking gamjatang (pork back bone stew) and gukbap (rice soup). Seasoned broth is provided in advance so it is easy to cook. Bad smells peculiar to meat are removed so anyone can enjoy the broth. Also, the broth is nutritionally excellent.

Description

Technical Field [0001] The present invention relates to a method for preparing cooked soup stock, and a method for preparing cooked soup using the same,

The present invention relates to a method for producing seasoning sauce for cooking, and a method for cooking sauce of ganoderma lucidum and rice gruel using the sauce, wherein the seasoned sauce is provided in advance, so that the sauce can be easily cooked, And a cooking method of potato soup and rice soup using the same.

The kind of soup or hotpot that you can eat rice is one of the favorite foods of our country, and there are many kinds. These kinds of soup and soup are made from broth, which is made of meat or bone. Soup, meat, bones, etc. are put into broth and seasoned.

Pork soup and potato soup using pork and pork bones are among the foods popular among the people for a long time.

Broth usually uses pork, pork bone, and bones, and it mixes pig bone and bovine bone to raise meat.

However, conventional soup stock has a problem in that it is strong in the peculiar flavor of meat and bark, and the aftertaste is not smooth. In order to solve this problem, it is not easy to remove herbaceous taste and noodles, which are made by pork and pork ribs.

In addition, there are people who are reluctant to eat pork soup or potato soup because of such a tastful taste and smell, and a variety of recipes that can be easily enjoyed by such people are being studied.

Korean Patent Registration No. 10-0530358 discloses a soy sauce paddy field sauce and a preparation method thereof.

The disclosed technique comprises preparing pig meat bone and pork ankle, boiling it in boiling water for 10 minutes, washing it in cold water to remove impurities to prepare a broth material; Removing the impurities from the pork bone, pork ankle and ginger into a container, slowly cooling the boiled broth, removing the oil lumps floating in the slow-cooling broth, and making broth; A method for preparing a saffron sauce sauce comprising the steps of: adding sulfuric acid, ginger, and dried red chili pepper to the above prepared broth together with the red pepper to prepare a safflower broth; adding the seasoning sauce to the safflower broth; Put the pork guts, ginseng or pig head meat and ginseng in the soup bowl, add the prepared soup stock and the prepared ginseng sauce, and boil the soup.

However, the above technique is merely adding only hwanggi, which is a problem in that the effect of removing the pungent specific odor and odor is low.

Korean Registered Patent No. 10-0530358: Pure Land with Added Hwanggi-Sewage Seasoning Sauce and Its Manufacturing Method

The present invention has been made in order to overcome the above-mentioned problems, and it is an object of the present invention to provide sauce with seasoning added in advance so that it can be easily cooked and removed by a unique odor of meat, And a method for cooking potato bran and rice bran using the same.

In order to accomplish the above object, the present invention provides a method for preparing seasoned broth for cooking, comprising: a step for removing drowning debris for 8 to 10 hours in water flowing through the backbone of a pig and the bones; Adding the pig spines and the sacs to a first heating vessel at a weight ratio of 2: 1, pouring the water, and boiling for 6 to 12 hours to obtain base broth; Removing the pig's spine and the flesh bone in the first heating vessel, and adding the flesh bone to the second heating vessel together with water to obtain boiled broth; A first heating step of putting vegetables, mandarin, angelica, and red pepper seeds in a net into a first heating container containing the above-mentioned base stock and boiling for 20 to 40 minutes; A second heating step of adding a sauce mixed with red pepper powder, perilla powder, ginger, garlic, pepper powder, salt, and kimchi sauce to the first heating vessel after the first heating step and then boiling for 20 to 40 minutes; A third heating step in which the sage and the ground are put into the first heating vessel after the second heating step and then boiled for 40 to 60 minutes; And adding and mixing 10 to 30 parts by weight of the bone marrow broth with respect to 100 parts by weight of the content of the first heating vessel after the third heating step.

And the brewer's soup forming step is characterized in that the brewer's soup is added to the first heating vessel and boiled.

The method according to any one of claims 1 to 3, wherein said step (a) comprises the steps of: a) primary drying austenitic rice with a moisture content of 20 to 30% by weight; b) mixing potato and forage to obtain a grinding paste; c) A fermentation step in which the paste is applied and then fermented at 20 to 30 DEG C for 1 to 3 days; d) a step of dewatering the wastewater after the fermentation with water, e) immersing the dewaxed wastewater in the coffee liquid at 20 to 60 F) removing the wax from the coffee liquor and then secondary drying to a water content of 4 to 10% by weight; g) dipping the secondary dried wax in water after boiling in water, ≪ / RTI >

In order to accomplish the above object, the present invention provides a cooking method of potato hot pot, which is prepared by boiling potato and porcine spine into cooked seasoning broth prepared by the above method.

In order to accomplish the above object, the present invention provides a method of cooking rice cooked with boiled seaweed and boiled seaweed prepared by the method described above.

As described above, the present invention can be used for cooking various kinds of foods such as soup or hot water by providing soup with seasoning added in advance, which is easy to cook and removes odor peculiar to pork.

The rice soup or potato soup prepared by using the seasoning soup for cooking according to the present invention is excellent in taste and nutritious because anyone can enjoy it tasty.

Hereinafter, a method for manufacturing seasoning seasoning water according to a preferred embodiment of the present invention and a method for cooking potenza and rice soup using the same will be described in detail.

A method for preparing seasoned broth for cooking according to an exemplary embodiment of the present invention includes: a step of removing dirt and debris for 8 to 10 hours in water flowing through a pig's spine and a bones; Adding the pig spines and the sacs to a first heating vessel at a weight ratio of 2: 1, pouring the water, and boiling for 6 to 12 hours to obtain base broth; Removing the pig's spine and the flesh bone in the first heating vessel, and adding the flesh bone to the second heating vessel together with water to obtain boiled broth; A first heating step of putting vegetables, mandarin, angelica, and red pepper seeds in a net into a first heating container containing the above-mentioned base stock and boiling for 20 to 40 minutes; A second heating step of adding a sauce mixed with red pepper powder, perilla powder, ginger, garlic, pepper powder, salt, and kimchi sauce to the first heating vessel after the first heating step and then boiling for 20 to 40 minutes; A third heating step in which the sage and the ground are put into the first heating vessel after the second heating step and then boiled for 40 to 60 minutes; And adding and mixing 10 to 30 parts by weight of the egg white with 100 parts by weight of the contents of the first heating vessel after the third heating step. We will look at each step below.

1. Bleaching step

Pork spines and bones are used as bones for the production of broth. Bull bone means the cow's leg bone.

Pork spines and bovine bone are immersed in running water for 8 to 10 hours to remove blood.

2. BASE STORM FORMATION STEP

The pig spines and bovine bone removed from the blood are put into a first heating vessel. At this time, it is preferable to add the pig spines and bovine bone at a weight ratio of 2: 1.

Pour the pig's spine and bones into the first heating vessel and pour water. Pour 1 to 3 times the volume of the whole volume of the bone together with the pig's spine and bones. After pouring the water, it is boiled for 6 to 12 hours to obtain base broth.

On the other hand, it is possible to add curd and curry to the process of making bass broth to remove the bone-specific nutrients and gut. For example, after pork spines and bones are poured into a first heating vessel, water is poured, and then poultry and curry are put into a first heating vessel and boiled for 6 to 12 hours to obtain base broth. At this time, 0.1 to 1 part by weight of Uleum is added based on 100 parts by weight of the pig bone, and 0.5 to 3 parts by weight of Uleum is added based on 100 parts by weight of the pig bone.

A rice gruel is made of grain such as rice, barley, wheat, etc., and a commercially available distilled grain rice can be used.

3. Bone formation stage

After the base broth is made, remove the pig spines and bones from the first heating vessel.

The bovine bone used in the production of the base water is put into the second heating vessel together with water. For example, one to four times the volume of bovine volume is poured into a second heating vessel. And boiled for 6 to 12 hours to obtain the broth.

On the other hand, the pig spines used in the production of bass broth can be used for cooking potatoes.

4. Primary heating step

Vegetables, pomegranate, angelica, and red pepper seeds are put into a net, put into a first heating container containing base stock, and boiled for 20 to 40 minutes.

Onion, green onion, radish, ginger, garlic can be used as vegetables. For example, a mixture of onion, green onion, radish, ginger and garlic in a weight ratio of 1: 0.5: 1: 0.1: 0.1 may be used.

Ginseng and pine are medicinal herbs which reduce the taste of broth and enhance its functionality. The angelica and the pine are cut and used. The pepper seeds help to bring out the spicy and refreshing taste of broth.

30 parts by weight of vegetables, 10 parts by weight of rape, 10 parts by weight of Angelica keiskei, and 20 parts by weight of red pepper are placed in a net-like net of a net structure, and then put into a first heating vessel. After the first heating step is completed, the water net is recovered.

5. Secondary heating step

Next, a second heating step of boiling for 20 to 40 minutes is carried out after the sauce is put into the first heating vessel.

Through the second heating step, various seasoning flavors are absorbed in the base broth. Therefore, when the broth prepared according to the present invention is used for cooking food, it is not necessary to add additional seasoning, so that the food can be cooked easily.

Based on 100 parts by weight of base stock, 15 parts by weight of sauce is put into a first heating vessel.

And the sauce is made by mixing red pepper powder, perilla powder, ginger, garlic, pepper powder, salt, and kimchi sauce. As an example of such sauce seasoning, 60 parts by weight of perilla powder, 10 parts by weight of ginger, 10 parts by weight of pepper powder, 50 parts by weight of salt, and 150 parts by weight of kimchi seasoning are mixed with 100 parts by weight of red pepper powder.

Use a mixture of chili powder, soy sauce, fish sauce, syrup, and chopped garlic in a kimchi sauce. For example, 50 parts by weight of soy sauce, 20 parts by weight of fish sauce, 20 parts by weight of starch syrup, and 20 parts by weight of chopped garlic may be mixed with 100 parts by weight of red pepper powder to make kimchi seasonings.

6. Third heating step

After the second heating step, the third heating step of boiling for 40 to 60 minutes is carried out after the sage and the ground are put into the first heating vessel. Sinai and Ujiji can be used alone or in combination with Sagawa and Ujiji.

Seiji means the leaves of Chinese cabbage or dried rice cake. Syringa contains a large amount of vitamins and other nutrients, photosynthetic chlorophyll are widely distributed, and the content of saccharides is low, while the content of vitamins B1, B2, vitamin C, niacin, iron and calcium is high. In addition, starch hydrolyzate diastase (Diastase) ingredient is contained in the starch to eat a lot of Asian people to promote digestion as one of the health food has been consumed since ancient times. Especially, it is known that it is good for preventing adult diseases due to abundant fiber foods.

The woogeji refers to the veneer that is pulled out from the green when cutting the green leaf like a cabbage. These leaves of the Chinese cabbage or the leaves of the Chinese cabbage can be used.

20 to 30 parts by weight of Seagrass and 10 to 20 parts by weight of Wagyu can be added to the first heating vessel based on 100 parts by weight of the base mortar.

Seiji is called water and is used. Sinkers and paddy fields called water are soaked in boiling water for 2 to 10 minutes. At this time, it is possible to reduce the foot weight of the seagrass by adding grain to the boiling water.

7. Mixing step

After the third heating step, the content of the first heating vessel and the broth are mixed with each other to finally obtain the seasoning broth for cooking of the present invention.

10 to 30 parts by weight of egg white water is added to 100 parts by weight of the contents of the first heating vessel and mixed.

By mixing the broth with or without the other ingredients in the final step, the juicy taste of the mixed sauce is reduced to provide a cool and dry soup taste.

As described above, the seasoning broth for cooking prepared according to one embodiment of the present invention is easily cooked because the seasoning is added, and the odor of peculiar to the meat is removed, so that anyone can enjoy the nutritionally.

The seasoning seasoning water produced by the present invention can be useful for cooking food of various countries and hot springs.

For example, potatoes, pine mushroom, top mushroom, and green onion are cooked in boiled seaweed soup for cooking.

As another example, 100 to 150 grams of Seagrass and 30 to 50 grams of beef (right bowl) can be cooked in a pot by boiling in 400ml of cooking seasoning water.

Meanwhile, in another embodiment of the present invention, Seagrass used for preparing seasoning water can be obtained by the following method.

Even though it is called after being called water because it is made by drying it, there is a problem that the texture of the ingestion is rough and the degree of preference is lowered. For this purpose, it is necessary to soften the tissues of Siraejiae and effectively remove the foot.

A) a step of primary drying austenitic rice with a water content of 20 to 30% by weight; b) mixing potato and fly ash followed by grinding to obtain a paste; c) A fermentation step in which the paste is applied to the surface and then fermented at 20 to 30 ° C for 1 to 3 days; d) dewatering after washing the wastewater after the fermentation with water, e) immersing the dehydrated wastewater in the coffee liquid D) for 20 to 60 minutes; f) a drying step of removing the silk from the coffee liquid, followed by dewatering and then a secondary drying with a water content of 4 to 10% by weight.

First, austenite is first dried to a water content of 20 to 30% by weight. The primary drying is to reduce the moisture contained in the silicate to the first degree. Next, paste is applied to the primary dried wuchu and fermented. For this purpose, potato and forage are mixed and ground to obtain a paste. You can use makgeolgi jigemi with jigemi. 10 to 30 parts by weight of ginger is mixed with 100 parts by weight of potato, and the mixture is ground with a blender to obtain a paste.

The paste is applied to the surface of the primary dried silicate and then stored at 20 to 30 DEG C for 1 to 3 days to ferment. Through the fermentation process, the metabolism of the microorganisms contained in the ginger beet produces the active ingredients and softens the fibrous tissue. After fermentation, the filter cake is washed with water and dehydrated using a conventional centrifugal dehydrator.

 The dehydrated austenite is immersed in the coffee liquid for 20 to 60 minutes. The coffee liquid is obtained by adding water to coffee extracted from a coffee bean at a ratio of 20 to 50 parts by volume in a conventional manner. It is possible to effectively remove wastewater by immersing the coffee bean into the coffee liquid.

Then, the crude extract is taken out from the coffee liquor and then dried with a water content of 4 to 10% by weight. In this case, drying can be performed by hot air drying or natural drying.

The so-called Sagawa is soaked in boiling water after it is soaked in water, and then put in the first heating vessel together with the soil paper in the above-mentioned third heating step.

Hereinafter, a method for producing an oyster shell of the present invention will be described with reference to Examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

The pigs were soaked for 9 hours in the pig's spine and the water flowing in the bones, and then the pigs' spines and bones were put into the first heating vessel at a weight ratio of 2: 1 and water was poured. Water poured twice as much as the total volume of bone combined with pig spine and bovine bone. Then, 0.5 part by weight of Eelgrass (1 part by weight) and 1 part by weight of wheat bran (Lotte liquor) were added to the first heating vessel based on 100 parts by weight of the pork bone, boiled for 8 hours using a gas fire, and bones were removed to obtain base broth . The bones of the removed bones were placed in a second heating vessel together with water. Three times the volume of bovine bone volume was added to the second heating vessel and boiled for 8 hours using a gas fire to obtain the broth.

Based on 100 parts by weight of base stock, 30 parts by weight of vegetables, 10 parts by weight of rape, 10 parts by weight of Angelica keiskei, and 20 parts by weight of red pepper were poured into a mortar and then put into a first heating vessel and boiled for 30 minutes. Onion from vegetables: green onion: radish: ginger: garlic mixed in a weight ratio of 1: 0.5: 1: 0.1: 0.1 was used. Then, the meat was removed, and 15 parts by weight of safflower was added to the first heating vessel based on 100 parts by weight of base stock, and boiled for 30 minutes. At this time, 60 parts by weight of perilla powder, 10 parts by weight of ginger, 10 parts by weight of pepper powder, 50 parts by weight of salt, and 150 parts by weight of kimchi sauce were mixed with 100 parts by weight of red pepper powder. The kimchi sauce was prepared by mixing 50 parts by weight of soy sauce, 20 parts by weight of fish sauce, 20 parts by weight of starch syrup, and 20 parts by weight of chopped garlic based on 100 parts by weight of red pepper powder.

Next, based on 100 parts by weight of the base mortar, 25 parts by weight of a seagrass poured into boiling water for 6 minutes, and 15 parts by weight of a poultry ground poured into boiling water for 4 minutes were poured into a first heating vessel and boiled for 50 minutes. Then, 20 parts by weight of egg white was mixed with 100 parts by weight of the contents of the first heating vessel to prepare seasoning broth.

(Example 2)

The seasoning broth was prepared in the same manner as in Example 1, except that the broth was prepared by the following method.

The wheat germ was first dried at a water content of 25% by weight and then stored at 25 ° C for 2 days for fermentation. To 100 parts by weight of potatoes with a paste, 20 parts by weight of makgeolgyjigame were mixed and then grinded with a blender. After fermentation, the wheat was washed with water and dehydrated using a centrifugal dehydrator. The ground coffee was dipped in dehydrated coffee for 40 minutes, dried in the shade, and naturally dried at a moisture content of 6% by weight.

<Sensory Test>

The seasoning broth of Examples 1 and 2 was sampled and subjected to sensory evaluation. 20 panelists were selected and the appearance, flavor, taste, chewiness, and palatability of seasoned broth were evaluated by the 5-point scaling method. The results are shown in Table 1 below.

division Exterior incense flavor Chewiness Comprehensive likelihood Example 1 3.7 3.9 4.0 3.5 3.7 Example 2 3.6 4.0 4.2 4.5 4.1

As a result of the sensory evaluation, in Examples 1 and 2, the score was 3.5 or more in appearance, flavor, and taste, showing excellent taste. Appearance, flavor and taste were similar in Examples 1 and 2. However, in the case of chewiness, the score of Example 2 was much higher than that of Example 1, and it was confirmed that there was a significant difference. This is due to the fact that in the case of Example 2, the pretreatment process in which the seagrass is fermented and immersed in the coffee liquid results in the softening of the seagrass texture and the decrease in the foot weight.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation.

Claims (5)

A drip removal step of dipping the drip for 8 to 10 hours in the pig spine and the water flowing through the dura;
Adding the pig spines and the flesh bone to a first heating vessel at a weight ratio of 2: 1, pouring the water, and boiling for 6 to 12 hours to obtain base broth;
Removing the pig's spine and the flesh bone in the first heating vessel, and adding the flesh bone to the second heating vessel together with water to obtain boiled broth;
A first heating step of putting vegetables, mandarin, angelica, and red pepper seeds in a net into a first heating container containing the above-mentioned base stock and boiling for 20 to 40 minutes;
A second heating step of adding a sauce mixed with red pepper powder, perilla powder, ginger, garlic, pepper powder, salt, and kimchi sauce to the first heating vessel after the first heating step and then boiling for 20 to 40 minutes;
A third heating step in which the sage and the ground are put into the first heating vessel after the second heating step and then boiled for 40 to 60 minutes;
And adding and mixing 10 to 30 parts by weight of the above-described bone marrow broth to 100 parts by weight of the contents of the first heating vessel after the third heating step. The method according to claim 1, wherein the step of forming the base seawater further comprises the step of boiling and adding curd and corn to the first heating vessel. The method according to claim 1, wherein the step (a) comprises the steps of: a) primary drying austenitic rice with a water content of 20 to 30% by weight; b) mixing potato and forage to obtain a grinding paste; c) A fermentation step in which the paste is applied to the surface of the fermented wheat flour and then fermented at 20 to 30 ° C for 1 to 3 days; d) a step of dewatering the fermented wheat after washing with water, e) D) immersing the silicate for 20 to 60 minutes, f) removing the silicate from the coffee liquid, and secondarily drying the silicate with a water content of 4 to 10% by weight, g) Which is obtained through a step of boiling in water. A cooking method of potato hot water, characterized in that potato and porcine spines are added to cooked seasoning water produced by the method of any one of claims 1 to 3 and boiled and cooked. A cooking method of rice gruel, characterized in that seaweed and beef are added to the seasoning broth prepared by the method of any one of claims 1 to 3 and boiled and cooked.