KR20180119824A - PREPARATION METHOD OF A ROAST MADE OF SMALL INTESTINES OF CATTLE WITH VEGETABLES and cinnamon - Google Patents

Abstract

The present invention provides a method for producing stir-fried beef tripe using cinnamon, which comprises the following steps: filling tripe with flour and coarse salt and washing the tripe; putting the washed tripe into water with Laurus nobilis leaves, Syzygium aromaticum, pepper and spring onion and boiling the mixture; and cutting the boiled tripe into small pieces, mixing the tripe with side ingredients and sauce and frying the mixture. According to the present invention, it is possible to completely remove the smell of fat unique to tripe, to soften the meat and improve the chewiness.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preparing roasted giblets using cinnamon,

The present invention relates to a method for preparing roasted giblets using cinnamon. More specifically, the present invention relates to a method for producing roasted roasted beef roasted with cinnamon which is capable of completely removing nastiness unique to giblets and improving the chewiness by softening meat quality, The present invention relates to a method for producing giblets.

Fried stir fried giblets with cinnamon is a Korean dish using a giblet, roasted with the interior of a sonar and pigs and various vegetables. A giblet is a small intestine of a cattle or pig. Although the giblets are the main ingredients for the stir fry of the giblets using cinnamon, many other guts are also used to enhance the flavor of the giblets stir-fried with cinnamon. In order to make cinnamon stir-fried giblets, it is necessary not only skillful cooking skill and labor force but also ability to deal with clean and fresh materials. Therefore, giblets using cinnamon are mostly sold in restaurants that specialize only in giblets. Fried stir fried giblets with cinnamon usually have a lot of red pepper powder, which makes them spicy and flavorful. Therefore, it is a favorite food not only for meals but also for alcoholic drinks, but it is not good for taste and has a unique flavor compared to lean meat. I can not eat unless it is a certain place such as a restaurant. In addition, the giblets have a pungent flavor and are cooked mainly with vegetables or fruits to eliminate them. However, the giblets cooked with these recipes are still in the ginseng-specific nutritious and salty taste, Some people who do not like this taste because of the toughness of the tendency to avoid giblets.

As described above, the present invention has been proposed in order to solve the problems of the prior art. The object of the present invention is to completely remove the unique ginseng root and to improve the chewiness by softening the meat quality, And a method of manufacturing a stir fry using a cinnamon. Another object of the present invention is to provide a composition for roasting giblets using flour and coarse salt by filling the inside thereof, washing with water, boiled giblets in water together with laurel leaves, cloves, .

The technical problem of the present invention as described above is achieved by the following means: (a step of boiling in water together with chinese cabbage and green onion, and a step of finely cutting the boiled giblet, mixing the raw material and sauce, (2) A method for producing roasted giblets using cinnamon, characterized in that the washed giblets are boiled in boiling water for 60 to 80 minutes. (3) A method for producing roasted giblets using cinnamon The method according to claim 1, further comprising the step of immersing the giblets in a solution containing polyphenols and sugar alcohols before boiling the goblets. (4) The method according to claim 1, wherein the ingredients are cabbage, onion, Mushroom, oyster mushroom, green onion, and bean curd. (5) Flour and coarse salt are filled in the inside and washed, and laurel leaves, cloves, , And a cinnamon containing the ingredient and the sauce.

According to the present invention, there is provided a method of manufacturing a giblet roast using a cinnamon which is capable of completely removing nourishment specific to the giblet, improving the chewiness by softening the meat quality, and enjoying it easily in both sexes.

This figure is fried stir fry with cinnamon

The present invention relates to a method for cooking a goblet, comprising filling a goblet with flour and coarse salt to wash the goblet therein; Boiling the washed giblets in water together with laurel leaves, cloves, green pepper and green onions; And finely chopping the boiled giblets, and mixing and frying the ingredient and the sauce, and a method for preparing the giblet roast using cinnamon. Hereinafter, the contents of the present invention will be described in more detail. In the present invention, as a method of washing the hips, flour and coarse salt are charged into the hors d'oeuvre, and then a method of repeating the handing several times is adopted. At this time, the amount of the flour and the coarse salt to be used is not particularly limited, and it is preferable to densely fill the inside of the giblet at a ratio of 20:80 to 80:20 by weight. The washed giblet can be immersed in an aqueous solution containing polyphenols and sugar alcohols, preferably in water, before boiling to soften the meat to improve the chewiness. The polyphenol can be obtained as a commercially available product or in the form of tea or various fruit extracts. The sugar alcohols may be any one or two or more selected from the group consisting of sorbitol, xylitol, erythritol, lactitol, mannitol and maltitol Can be mixed. The composition ratio of the polyphenol to the sugar alcohol is preferably in the range of 30:70 to 70:30 by weight, and these substances are contained in the range of 0.1 to 10% by weight based on 100% by weight of water. If it is added in an amount of less than 0.1% by weight, the effect of addition is insignificant, and if it exceeds 10% by weight, it is difficult to expect an improvement effect in excess. Polyphenol is a natural antioxidant that not only has anticancer activity but also can remove harmful bacteria in the intestine without affecting beneficial bacteria. Furthermore, the polyphenol component penetrates into the inside of the giblet to soften the meat and improve the chewiness. The sugar alcohols also penetrate into the inside of the goblet to improve texture and chewiness. The immersion time for the goblet in the solution is 5 to 10 hours. If the immersion time is less than 5 hours, the penetration efficiency of each ingredient is greatly deteriorated. If it is immersed for 10 hours or more,

There is. The washed giblets are boiled in water together with laurel leaves, cloves, chili peppers and green onions. At this time, the laurel leaves, cloves, Tonghuchu and Daepa completely remove the nutrients of the giblets. It is sufficient to add about 0.1 to 10% by weight of each component to 100% by weight of water. When any one of the components is added in an amount of less than 0.1% by weight, it is difficult to completely remove the nutrients. It is difficult to expect an improved effect due to the excess, so it is preferable to add the above range. At this time, the cooking time of the giblets is about 60 to 80 minutes. If the heating time is shorter than this, the giblet does not become soft enough. If the heating time is longer, the giblet hardens again and the giblet grows. The boiled giblets are chopped, and the ingredients and sauce are mixed and roasted. At this time, boiled hobs are cut to a size of about 2 to 6 cm, preferably 3 to 4 cm, and the cabbage, onion,

Leaf, top mushroom, oyster mushroom, green onion and vermicelli may be used. Cut the cabbage and onion into pieces and cut the sesame leaf into pieces about 1cm wide. Prepare the top mushrooms, oyster mushrooms, and cut them into 1cm x 5cm. It is most preferable that the content of each of the sub-materials is in the range of 0.1 to 10% by weight in view of the sensual characteristics.

Fried stir fried giblets with cinnamon is a Korean dish using a giblet, roasted with the interior of a sonar and pigs and various vegetables. A giblet is a small intestine of a cattle or pig. Although the giblets are the main ingredients for the stir fry of the giblets using cinnamon, many other guts are also used to enhance the flavor of the giblets stir-fried with cinnamon. In order to make cinnamon stir-fried giblets, it is necessary not only skillful cooking skill and labor force but also ability to deal with clean and fresh materials. Therefore, giblets using cinnamon are mostly sold in restaurants that specialize only in giblets.

Claims (5)

Filling the inside of the hob with flour and coarse salt; Boiling the washed giblets in water together with laurel leaves, cloves, green pepper and green onions; And a step of finely cutting the boiled giblets, and mixing and frying the sub ingredient and the sauce mixture. The method according to claim 1, wherein the washed giblets are boiled in boiling water for 60 to 80 minutes. The method according to claim 1, further comprising a step of immersing the giblets in a solution containing polyphenols and sugar alcohols before boiling the giblets The method according to claim 1, wherein the sub ingredient comprises cabbage, onion, sesame leaf, top mushroom, mushroom, large mushroom, and mugwort. Flour, and coarse salt, filling the inside with boiled giblets which are washed and laundered in water together with laurel leaves, cloves, peppercorns and green onion, and, in addition, the ingredients and sauce.

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