KR20180108052A - Manufacturing method of Herbs Jangjorim and Jangjorim by the method - Google Patents

Abstract

The present invention relates to a method for manufacturing vegetable jangjorim (food boiled down in soy sauce) and vegetable jangjorim manufactured by the same. More specifically, the method for manufacturing vegetable jangjorim comprises the following steps: (a) boiling one or more kinds of vegetable of a sweet potato stalk, a radish leaf, dandelion, a cabbage, a wild sesame leaf, Aster scaber, Erigeron canadensis, Petasites japonicus, Pteridium aquilinum, and a chili pepper leaf; (b) drying the boiled vegetable; (c) soaking the dried vegetable with water by immersing the dried vegetable in the water for 1-3 hours; (d) boiling the soaked vegetable in water for 10-20 minutes; (e) removing the odor of freshly cut vegetables by immersing the boiled vegetable in water for 30-90 minutes; (f) washing the vegetable from which the smell of freshly cut vegetable has been remove; (g) adding water to the washed vegetable and heating the same; (h) putting soy sauce into the heated vegetable and additionally heating the same; and (i) putting honey into the additionally heated vegetable. According to the method for manufacturing vegetable jangjorim and vegetable jangjorim manufactured by the same, the method for cooking vegetables is diversified, the storage period is extended, and the taste and texture of jangjorim can be diversified.

Description

{Manufacturing method of herbs Jangjorim and Jangjorim by the method}

More particularly, the present invention relates to a method for preparing a herb gardening herb, and more particularly, to a herb garden herb garden using herbs such as sweet potato, persimmon, dandelion, cabbage, sesame leaf, The present invention relates to a method for manufacturing a great-tempering forest and a long-tempering forest by the method.

JangJoRim means a side dish prepared by placing certain ingredients in soy sauce. In Korea, beef is usually put in soy sauce, and it means beef jangjibrim which is a side dish. Because beef jangrim is cooked in a spicy sauce, it is a preserved food that can supply enough protein especially in summer and it is widely used throughout the country. Also, pork and chicken meat are used as a substitute for high priced beef.

In recent years, seafood such as abalone, leek, etc. have been put into soy sauce in place of meat, and the abalone overporking and chrysanthemum are also favored.

However, such beef, pork, poultry, abalone, and sardine have high disadvantages such as a high price of materials, and a disadvantage that some customers have a sense of rejection due to nutrients unique to fish or fish.

On the other hand, as the number of consumers who favor healthy foods has recently increased, the number of people looking for vegetables regardless of spring, summer, autumn, and winter seasons has increased and sales of flavorful and tasty green products have increased.

However, these methods have a limited cooking method and the storage period is not long. In addition, there are disadvantages in that the kinds of herbs sold in order to substitute for these living things are limited, and also the cooking methods are not diversified.

KR 10-1304097 B1 KR 10-1695601 B1 KR 10-1638444 B1

Accordingly, an object of the present invention is to provide a herb selection apparatus which is excellent in taste and texture without having a unique appearance of the herb.

In addition, the object of the present invention is to diversify the cooking methods of herbs, to prolong the storage period, and to diversify the ingredients of the great preserves which have been limited to meat or seafood, by preparing the great preserves using herbs.

In order to accomplish the above object, the present invention provides a method for preparing a herb selection method, comprising the steps of: (a) preparing one or more of sweet potato starch, wheat germ, dandelion herb, cabbage, sesame leaf, fennel, (B) dipping the dried herb in water for 1 to 3 hours; (d) heating the dried herb to boiling water (E) washing the soup with the boiled herbs for 30 to 90 minutes, (f) rinsing the herb with the foot removed, and (g) (H) adding soy sauce to the heated soup and further heating the soy sauce, and (i) adding honey to the further heated soup. do.

The method of any one of (1) to (3) above, wherein the step (f) comprises: (a) seasoning beef or pork with a seasoning containing chrysanthemum flower; (B) feeding edible oil and lard to the frying pan; Further comprising a step of frying the frying pan into a frying pan into which the cooking oil and the pork oil have been introduced, wherein the roasted meat is further added to the rinsed herb and water of step (g) and heated.

In the step (h), the soy sauce is added to the heated soup, and the red pepper and the pepper are further added to the soybean soup.

The seasoning in step (b) is characterized by comprising shochu, sake, chrysanthemum flower, oligosaccharide, green onion, garlic, ginger, and pepper.

And, the herb preservation according to the present invention is characterized by being manufactured by the above-mentioned method.

According to the present invention, it is possible to diversify the variety of herbs, to extend the storage period, and to diversify the taste and texture of the soup stock.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.
FIG. 2 is a view showing a manufacturing process of the herb prepared according to another embodiment of the present invention. FIG.

Hereinafter, the present invention will be described in detail.

The most important feature of the present invention is to produce a great soup with the herb as a main ingredient, thereby diversifying the cooking methods of the herb and the main ingredients of the soup, improving the taste and texture of the soup, and extending the storage period of the herb.

The method of manufacturing a herb gardening herb according to the present invention comprises the steps of: (a) adding at least one herb of sweet potato, chestnut, dandelion, cabbage, sesame leaf, fennel, mung bean, (B) dipping the dried herb in water for 1 to 3 hours; (d) boiling the boiled herb in boiling water for 10 to 20 minutes; And (e) immersing the boiled herb in water for 30 to 90 minutes to remove the foot, (f) rinsing the herb with the foot removed, (g) adding water to the rinse, (H) adding soy sauce to the heated soup and further heating the soy sauce; and (i) adding honey to the further heated soup.

Hereinafter, the present invention will be described in detail with reference to FIG. 1.

(a) Dehydrate at least one herb of sweet potato, mulberry, dandelion herb, cabbage, sesame leaf, fennel, mungbean herb, clove herb, bracken herb, and red pepper into boiling water.

First, prepare at least one herb of sweet potato, mulberry, dandelion, cabbage, sesame leaves, fennel, mung bean, mung bean, bracken herb and pepper leaves. Here, each of the above-mentioned herbs means a herb that is usually edible and means a state in which the non-edible portion is removed.

Prepare the prepared herbs in boiling water. There is no restriction on the time for the above-mentioned breakdown. For example, it is sufficient to rinse the herb three to four times for 30 seconds to 5 minutes. In addition, the amount of water to be used is not limited.

(b) drying the poached herb.

Next, the above-mentioned seeds are dried.

In addition, the dried herb is directly dried. The drying method may be various methods such as hot shine, hot air drying as well as shade and pomace, and the moisture content of the finally dried herb is satisfactory if it is less than 10%.

The reason for drying the seaweed in the present invention is that the storage period of the herb is extended so that the seasoning can be cooked irrespective of the season, and the seasoning and boiling steps to be described later after drying are performed, Because.

(c) soaking the dried herb in water for 1 to 3 hours.

Next, the dried herb is soaked in water for 1 to 3 hours. At this time, the amount of water used is not limited, and it is sufficient that the dried herb is 3 to 10 times the volume of the dried herb so that the dried herb can be fully immersed in water, and the water temperature is also 10 to 30 ° C.

The reason for including the above-mentioned step in the present invention is that if the dried herb is cooked intact, moisture in the herb is not sufficiently penetrated, resulting in a hard texture and poor flavor.

(d) boiling the boiled herb in boiling water for 10 to 20 minutes.

Then boil the boiled herbs in boiling water for 10 to 20 minutes. In the present invention, the reason for boiling the above-mentioned boiled herbs is to increase the texture and flavor. At this time, the amount of water is not limited, and the amount of the so-called herb may be enough to be 2 to 5 times as large as the example.

(e) dipping the boiled herbs in water for 30 to 90 minutes to remove the foot.

Next, the boiled herbs are soaked in water for 30 to 90 minutes. This step is to remove the peculiar foot of the herb. The temperature of the water is about 10 ~ 30 ℃, and the amount of water is about 1 ~ 10 times the volume of boiled herbs.

That is, when the boiled herb is cooked with great care, there is a peculiar peculiarity of the herb, and if it includes the step of soaking in the water, such peculiarity is removed and the overall likelihood increases.

(f) rinsing the herb with the foot removed.

When the foot is removed, the foot is removed and the herb is rinsed. The rinsing operation is repeated 2 to 4 times to prevent foreign matter from remaining in the herb. When the rinsing is completed, the water is removed therefrom. At this time, the removal of the water is enough to squeeze the herb by hand, but the method is not limited.

(g) adding water to the rinse and heating the rinse.

Next, water is added to the rinse, and the rice is heated. The water is heated to about 100 to 300 parts by weight with respect to 100 parts by weight of the rinse, heated to a high temperature until the water boils, and then heated to about 10 to 30 minutes with medium heat.

(h) adding soy sauce to the heated soup and further heating it.

Then, the soy sauce is added to the heated soup, and then the soy sauce is further heated. Here, for the sake of convenience of explanation, it has been explained that the additional heating is performed, but when cooking, the soy sauce is continuously heated while being heated to the middle high heat.

At this time, it is preferable to use soy sauce mixed with soy sauce and soup soy sauce at a weight ratio of 1: 0.5 ~ 1.5, for the overall flavor and color. The additional heating time is about 50 to 180 minutes. After the soy sauce is introduced into the medium-sized rice straw at a time of about 1/2 of the volume of the broth, it is boiled for 10 to 100 minutes, Adjust the firepower to medium fire for 20 ~ 40 minutes, adjust the firepower for about 20 minutes, and heat it for 20 ~ 40 minutes.

On the other hand, in order to add spicy flavor to Zhangjiaolmong, Cheongyang red pepper can be further mixed. Cheongyang red pepper is added with soy sauce and soup soy sauce and heated, and the volume of soup after the addition of soy sauce is 1/2 When you are asleep, put it in. At this time, it is natural to stir once during the heating.

The amount of the soy sauce used and the amount of the cheongyang red pepper used are not limited. The soy sauce may be used in an amount of 20 to 40 parts by weight based on 100 parts by weight of the rinse herb used in step (g) 3 parts by weight is enough.

(i) adding honey to the further heated herbs.

Finally, honey is added to the above-mentioned further heated herbs. Then, it is heated for about 2 ~ 4 minutes to about flame, and then the flame is turned off and cooled at room temperature. In this step, the honey is continuously added while heating to about the flame, and the amount of the honey is 0.5 to 10 parts by weight based on 100 parts by weight of the rinse used in step (g).

In principle, the cooked soy sauce is stored in a frozen storage, and the frozen sauce is not damaged at all over a year, and retains its original taste, texture and flavor.

In the present invention, the term " heavy fuel oil ", " middle fuel oil ", " medium fuel oil " and " heavy fuel oil " mean the highest, middle, And it does not necessarily limit the firepower. In addition, when the firepower can not be controlled, it is natural that it is possible to cook only one firepower while adding or subtracting the amount of water.

The above-prepared cooked soup is excellent in taste and texture, has a good flavor, and has an advantage of allowing long-term storage of the herb.

On the other hand, the great beverage of the present invention uses herbs as a main ingredient, but may be cooked using beef or pork as a supplementary ingredient, and the cooking method is as follows.

First, as shown in FIG. 2, the steps (a) to (f) are cooked in the same manner as described above. And (c) after the step (f), (a) seasoning beef or pork with a seasoning containing chrysanthemum flowers, (b) feeding edible oil and lard to the frying pan, and (c) To the frying pan. Then, the roasted meat is further mixed with the rinse of step (g) and water, and the remaining steps are carried out in the same manner.

Therefore, only steps (a), (b), and (c) are described here.

(A) The step of seasoning beef or pork with seasoning containing chrysanthemum flower.

First, prepare beef or pork.

The prepared beef or pork is seasoned with seasoning containing chrysanthemum flowers. The seasonings preferably include soju, sake, chrysanthemum flower, oligosaccharide, green onion, garlic, ginger, black pepper, soup soy sauce. The above-mentioned chrysanthemum flower means a flower of a national flower which can be used as a tea or the like. It removes odor and odor unique to beef or pork, and plays an overall role in improving the fragrance.

In this case, although the mixing ratio of the seasonings is not limited, illustratively, 30 to 90 parts by weight of soju, 10 to 30 parts by weight of liquorice, 1 to 10 parts by weight of chrysanthemum flower, 30 to 90 parts by weight of oligosaccharide 30 to 90 parts by weight of garlic, 1 to 10 parts by weight of ginger, 0.1 to 3 parts by weight of black pepper, and 100 to 200 parts by weight of Korean soy sauce.

Then, the beef or pork is mixed with the prepared sauce at a weight ratio of 1: 0.3 to 1: 1.

(B) The step of putting cooking oil and lard oil into the frying pan.

Next, the cooking oil and the lard oil are put into the frying pan. The edible oil and the lard oil are used in a weight ratio of 3: 2, and the edible oil can be replaced with sesame oil. Herein, the pig oil is used not only to give a palatable flavor but also to purify the pungent taste when using Cheongyang pepper. Here, the edible oil and the lard oil are in a ratio of 1: 0.03 to 0.1 weight ratio with the beef or pork (uncooked) used before.

(C) Seasoned  The meat is put into a frying pan in which the cooking oil and the lard oil are put, and fried.

Next, the above seasoned meat is put into a frying pan into which the cooking oil and the lard oil are put, and roasted for 10 to 30 minutes.

Then, the roasted meat is added with the rinse and water prepared in advance and then heated. That is, after the roasted meat is further added to the step (g), the step (g) to (i) is performed.

Here, the amount of the rinse and the beef or pork is not limited, but may be used depending on the consumer's preference. Illustratively, 100 parts by weight of the rinse may be ground with 20 to 100 parts of uncooked beef or pork Parts by weight can be used.

As described above, when beef is used as a main ingredient and beef or pork is used as a sub ingredient, the flavor of the fermented food is more abundant and the protein, which is a deficient nutrient, can be effectively supplemented. In addition, in the present invention, the use of chrysanthemum flowers removes the characteristic odor of meat and makes it possible to feel the fragrance of chrysanthemum, and it is advantageous to increase the preference even for consumers who have a sense of resistance to meat.

Hereinafter, the present invention will be described in more detail with reference to specific examples.

(Example 1)

We prepared 500g of sweet potatoes and boiled them in 2L of boiling water three times for 1 minute. Next, the above-ground seaweed was dried in hot air at 50 DEG C for 5 hours. Then, the dried herbs were soaked in 25 vol. Water of 5 vol. (Dried herb basis) for 2 hours and boiled for 2 minutes in boiling water for 15 minutes. Next, the boiled herbs are immersed again in 5 vol. Vol. (Boiled herb basis) at 20.degree. C. for 60 minutes to remove the foot, and then rinsed three times with water at 20.degree. Then, the water of the herb that was rinsed was squeezed by hand.

Next, 500 g of water was added to 200 g of the rinse-removed herb which had been removed from the above-mentioned water, and the water was boiled by heating using the highest heat of the gas range. When the water boiled, the fire was reduced and the mixture was heated for about 20 minutes in a medium-high heat. Next, 70 g of soy sauce mixed with 1: 1 soy sauce mixture and soy sauce mixture was heated continuously for 30 minutes, and then the middle flame was controlled. After that, the flame was controlled for 30 minutes and further heated for 27 minutes Respectively. Finally, 10 g of honey was added, and the mixture was further heated for about 3 minutes with stirring.

(Example 2)

The same procedure as in Example 1 was carried out except that water was added to the rinse, and then the soy sauce was added thereto. Then, 5 g of green pepper was added at the time of heating for 30 minutes.

(Example 3)

100 g of roasted beef and 100 g of water were added in the same manner as in Example 1 except that water was added to the rinse.

The roasted beef was mixed with 100 g of beef and 50 g of seasoning. Then, 3 g of edible oil and 2 g of lard were added to a frying pan of Daegu, and the mixture was fried for 10 minutes in a high heat. The sauce was prepared by mixing 20 g of soy sauce, 5 grams, 1 gram of foundry flower, 10 grams of oligosaccharide, 10 grams of garlic, 1 gram of ginger, 0.4 grams of pepper powder, and 30 grams of soy sauce.

(Examples 4 to 6)

The same procedures as in Examples 1 to 3 were carried out except that sweet potato was used instead of sweet potato.

(Examples 7 to 9)

The same procedure as in Examples 1 to 3 was carried out, except that sweet potato seeds were used in place of dandelion seeds.

(Examples 10 to 12)

The same procedure as in Examples 1 to 3 was carried out, except that cabbage was used in place of sweet potato. At this time, cabbage was cut into a thickness of 0.5 to 3 cm and used.

(Examples 13 to 15)

In the same manner as in Examples 1 to 3, sesame leaves were used in place of sweet potato seeds.

(Examples 16 to 18)

The same procedures as in Examples 1 to 3 were carried out except that sweet potato seeds were used instead of sweet potato seeds.

(Examples 19 to 21)

The same procedure as in Examples 1 to 3 was carried out, except that sweet potato seeds were used instead of sweet potato seeds.

(Examples 22 to 24)

Examples 1 to 3 were carried out in the same manner as in Example 1 except that sweet potato seeds were used instead of sweet potato seeds.

(Examples 25 to 27)

The same procedures as in Examples 1 to 3 were carried out except that sweet potato seeds were used instead of sweet potato seeds.

(Test example: sensory evaluation)

The sensory evaluation was performed on the taste, aroma, texture, general preference, purchase intention, and the like of the prepared potatoes prepared as described above. The results are shown in Table 2 below. Sensory tests were conducted on 100 food experts and general consumers. The scores and the evaluation criteria were evaluated using the 9 point scoring method as shown in Table 1.

Scoring criteria score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

Sensory evaluation result division flavor incense Texture Comprehensive preference Purchase physician Example 1 8.1 7.5 8.1 7.8 7.8 Example 2 8.2 7.6 8.0 7.9 8.0 Example 3 8.5 7.0 8.0 8.0 8.0 Example 4 8.0 7.4 7.9 7.6 7.5 Example 5 8.2 7.6 7.9 7.7 7.6 Example 6 8.4 7.5 7.9 7.9 7.8 Example 7 7.9 8.1 8.0 8.0 7.8 Example 8 8.0 8.0 8.0 8.1 7.9 Example 9 8.3 8.0 7.8 8.2 8.0 Example 10 8.2 7.8 7.5 7.8 7.5 Example 11 8.3 7.9 7.5 7.9 7.9 Example 12 8.6 7.5 7.6 8.0 8.2 Example 13 7.8 8.0 7.8 7.9 7.8 Example 14 8.0 8.0 7.9 8.0 8.0 Example 15 8.1 7.8 7.5 7.9 8.0 Example 16 7.5 7.6 8.1 7.8 7.8 Example 17 7.6 7.9 8.2 7.9 7.9 Example 18 7.9 7.5 8.0 7.9 7.9 Example 19 8.1 8.2 7.9 8.0 7.8 Example 20 8.0 8.4 7.8 8.2 8.2 Example 21 8.4 7.9 7.9 8.3 8.2 Example 22 7.5 7.9 7.8 7.7 7.5 Example 23 7.6 8.0 7.8 7.8 7.6 Example 24 8.0 7.6 8.2 8.0 8.1 Example 25 7.9 8.1 7.6 7.8 7.8 Example 26 8.0 8.3 7.8 7.8 8.0 Example 27 8.2 7.9 7.8 8.0 7.8 Comparative Example 1 7.0 5.2 6.1 6.5 5.1

As can be seen from the above Table 2, all of the examples were superior in flavor, fragrance, texture, and overall preference to those of Comparative Example 1, and the purchasing intention was also high.

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be possible. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (5)

(a) a step of boiling one or more herbs of sweet potato, sweet potato, dandelion, cabbage, sesame leaf, fennel, mung bean,
(b) drying the poached egg product;
(c) immersing the dried herb in water for 1 to 3 hours,
(d) boiling the boiled herb in boiling water for 10 to 20 minutes,
(e) immersing the boiled herb in water for 30 to 90 minutes,
(f) rinsing the herb removed from the foot,
(g) adding water to the rinse and heating the rinse;
(h) adding soy sauce to the heated soup and further heating it,
(i) introducing honey into the further heated material.
The method according to claim 1,
After the step (f)
(A) seasoning beef or pork with a seasoning containing chrysanthemum flower,
(B) feeding cooking oil and lard oil into a frying pan,
(C) frying the seasoned meat to a frying pan into which the edible oil and the lard oil have been added,
Wherein the roasted meat is further added to the rinse and the water in step (g) and heated.
3. The method of claim 2,
The step (h)
Adding the soy sauce to the heated herbs, further adding Cheongyang red pepper and black pepper, and further heating the herb.
3. The method of claim 2,
The seasoning of step (a)
Wherein the method comprises the step of cultivating soybean soup, which comprises shochu, sake, chrysanthemum flower, oligosaccharide, green onion, garlic, ginger, soy sauce, and black pepper.
A herb prepared by the method of any one of claims 1 to 4.

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