KR20180129149A - Black goat healthy black-soup and Manufacturing method thereof - Google Patents

Abstract

The present invention relates to black soup using black goat and a method for preparing the same. More specifically, the present invention relates to black soup, which is health food made of black goat, and a method for preparing the same. By preparing a black goat broth using black food such as black beans and black sesame, it is possible to not only remove malodor such as the meat smell of the black goat but also to enhance savory and palatable tastes of the black goat soup, and also to provide a delicate taste, thereby being consumed by people of all ages and both sexes without burden.

Description

[0001] The present invention relates to a black goat black soup and a manufacturing method thereof,

The present invention relates to a black goat black tea using an eggplant and a method for producing the same.

Consumers are paying more attention to the quality of food with the improvement of the level of eating habits. Especially, consumers' interest in health is increasing.

The black goat is a black goat that shows the ocean in the main river gangbok, cleanses the head, cleanses the head, clears the fatigue and cold, shows the stomach and relaxes the mind. do. Black goats have a low fat content and are rich in protein, calcium and iron, making them good food for pregnant women and children. This is not only the case in Korea but also in the western countries such as USA and Europe, the consumption of black goat oil and cheese made from black goat oil is increasing every year as health food. In Korea, it is widely used in the form of black goat, black goat bulgogi and black goat roast beef. Black goats have been used as health food for many years, both east and west.

Black goats are 3 low, 4 high. Goat meat warms the body, looks at the guts, increases the stamina, stabilizes the heart, stops the surprise, and sees the wet cold and the fatness of the goat. The lungs of the goat also see the lungs and cough. The kidneys of goats see the fragility and increase the essence. The gallbladder controls the blindness and brightens the eyes. The horn is a mysterious special medicinal animal that eliminates the hysterosis, wind headache, and bone marrow is said to treat the lack of ovary.

The black goat is known as a mysterious medicinal animal from ancient ancestors to modern times, and is also a very mysterious animal eating grazing and fruit. Thus, from ancient times to the present, the elderly, pregnant women, children of the developing age, and has been widely used for the nutritional supply of fragile constitution, the popularity of the black goat has been rising in recent years, with a highly developed scientific civilization.

The major components of the black goat are calcium, which is about 10 times more than that of cows, pigs and chickens. It is also a medicinal animal containing 45mg of tocopherol (vitamin E) (based on 100g).

These black goats have been consumed in the form of black goose juice, black goat soup, black goat soup, black goat soup, etc. Black goat soup is a boiled soup with black goat soup, vegetables and seasoning. In the case of Jeolla province, the black goat's tang is made in a special way. In the case of Jeolla province, it is made by boiling miso soup, boiled goat meat, bracken, tranquillis, and garlic. In Jeollabuk-do, boil the mung bean flour and glutinous rice powder. In Gyeongsangbuk-do, add goat meat and mulberry branches and boil boiled seaweed, boiled cabbage, boiled tandoori, fern, This is also referred to as chlorine.

However, the black goat, one of the traditional foods, has a distinctive flavor, and the young people under the age of 30 are ignored. Therefore, there is a need for a new recipe that can be enjoyed both sexually and without the black goats.

Korea Registered Patent No. 10-1079147 (Notification Date 2011.11.02)

In order to solve the above-mentioned problems, the present invention provides a method for producing a black goat's soup, comprising the steps of: preparing a black goat's soup, using a broth having a distinctive flavor and flavor, And a method for producing the same.

In order to solve the above problems, a method for producing a black goat black hot water according to the present invention comprises the steps of: feeding a black goat meat, fresh ginseng, jujube and black mushroom into black goat juice; A step of heating the soup into which the material is introduced and heating the soup to produce a soup; And a third step of preparing a black hot water by elevating the hot water in the hot water.

In one preferred embodiment of the present invention, the first step may include 100 to 300 g of black goat meat, 10 to 30 g of fresh ginseng, 10 to 25 g of jujube, and 10 to 35 g of mushroom per 500 mL of the black goat's broth.

As a preferred embodiment of the present invention, the first step may further include a black goat skin.

As a preferred embodiment of the present invention, the step 2 can boil the broth while removing the bubbles generated when the broth is boiled.

In one preferred embodiment of the present invention, the gomyeong may contain 1 ~ 5g of top mushroom, 10 ~ 30g of leek and 2.5 ~ 3.0g of black powder.

As a preferred embodiment of the present invention, the soy sauce sauce sauce may be further added to the soup after step 3 or step 3.

As a preferred embodiment of the present invention, the soy sauce seasoning sauce is prepared by heating a mixture of water, oligosaccharide and brewing soy sauce, which is a medicinal herb, for 2 minutes to 5 minutes to prepare a solubilized mixture, cooling the solubilized mixture, ml and 20 to 80 ml of soju.

In a preferred embodiment of the present invention, the mixture may contain 4.5 to 6.5 ml of oligosaccharide per 100 ml of medicinal water and 70 to 90 ml of brewed soy sauce.

As a preferred embodiment of the present invention, when preparing soy sauce seasoning sauce, the medicinal master water is heated by heating a mixture of water, shiitake mushroom, dried kelp, licorice root, jujube, chili pepper, chili pepper, ginger, onion, However, the mixture may be prepared by heating until the liquid except for the gypsum in the mixture reaches 850 to 950 ml, and then filtering the gypsum.

In one preferred embodiment of the present invention, the medicinal mannitol is added to 1.5 to 5 g of mushroom, 1 to 4 g of dried kelp, 1.5 to 3 g of licorice, 3 to 7 g of Puerariae, 3 to 8 g of Puerariae, 2 ~ 10g, 1 ~ 5g of ginger, 200 ~ 380g of ginger, 200 ~ 450g of onion and 50 ~ 150g of ginger root are heated and heated until the liquid excluding the ginger in the mixture reaches 850 ~ 950 ml , And may be manufactured by filtering the stomach.

In a preferred embodiment of the present invention, the black goat broth includes a step (S11) of preparing black goat boiled meat; Boiling water is poured into the cauldron, and water is poured, followed by heating and boiling step (S12): boiling water, bamboo shoots, acacia wood, oggie fruit, horny wood, horny fruit, (S13): After removing bubbles and impurities from the boiled broth, the lid is poured into the pot lid and the lid is poured into the pot lid. And then boiling for 1 hour and 10 minutes to 1 hour and 50 minutes, then lowering the fire intensity, boiling for 5 minutes to 20 minutes, and then removing bubbles and foreign substances in the broth (S14) Boiling step (S15): Remove the black goat's boiled meat to separate bones, lean meat, and skin. Bring the bones back to the cauldron, boil them, reduce the fire intensity, boil them in medium heat, My After, further increasing the light intensity re-boiling fire steel (S16); After the fire is turned off, it is gradually cooled (step S17); And separating the black goat boiled meat and bone from the broth (S18).

As a preferred embodiment of the present invention, the black goat boiled meat of step S11 may be one in which the lean meat and the skin are not separated from the bone.

In a preferred embodiment of the present invention, the step S11 is a step (S21) of preparing the raw meat cut by cutting the black raw meat of the black goat boiled meat in the step S11; Removing the blood from the cut raw meat (S22); The raw meat from which the blood is removed is put into the water to be cut, and then the soju and the plums are put in (S23); Removing the bubbles and impurities, boiling, and then taking out the cooked raw meat and immersing it in cold water (S24).

Another object of the present invention is to provide a black goat black hot water produced by the above-described various methods of producing a black goat black hot water.

The black goat black beverage according to the present invention contains 100-300 g of black goat meat, 10-30 g of green germ, 10 g to 25 g of jujube, 10 to 35 g of mushroom and 10 to 35 g of malt mushroom per 500 mL of black goat broth. And 2.5 to 3.0 g of black powder.

In one preferred embodiment of the present invention, the black goat juice includes black goat boiled meat, spermium rhizome, acacia, acacia, hornblende, hornblende, mandarin, radish, red ginseng, black bean, It can be prepared by drowning the mixture.

As a preferred embodiment of the present invention, the black goat black bean of the present invention may further include a soy sauce sauce sauce, wherein the soy sauce sauce sauce is prepared by heating a mixture of water, oligosaccharide and brewing soy sauce for 2 minutes to 5 minutes One solvate mixture, 250 to 450 ml of plum, and 20 to 80 ml of shochu.

It is still another object of the present invention to provide a method of preparing a black goat black bean paste prepared by the above method, wherein the black bean black bean soup can be taken with the soy sauce seasoned sauce at the prepared black goat black bean soup.

Since the black goat black bean of the present invention does not have a pungent taste unique to a black goat, it can be enjoyed without aggression by the male and female. In addition, the consumer can freely consume the nutrients in the broth from the black goat, black bear, Food can be provided.

The term " heavy fire " used in the present invention means heating when the liquid in the cauldron (or pot, tangerine bowl, etc.) is blown off, and " heavy fire " means that about 40 to 60% It means fire. And, " weak fire " means a fire intensity of about 10 to 30% of the intensity of fire based on the above fire intensity.

Hereinafter, the present invention will be described in more detail.

The black goat black bean according to the present invention comprises a first stage in which black goat lean meat, fresh ginseng, jujube and black fermented mushroom are introduced into black goat broth; A step 2 of heating and boiling the juice into which the material is added to produce a hot water; And a third step of preparing a black hot water by elevating the hot water in the hot water.

First, the method for producing the first stage black goat broth is as follows.

[Production method of black goat broth]

The first stage of black goat broth is the step of preparing black goat boiled meat (S11); Boiling meat is poured into a cauldron, and then 130L to 160L of water, preferably 135L to 150L, is poured into the cauldron, followed by heating and boiling (S12): boiling water, balsamic fungus, oak berry, (S13): boiling after putting a bag of rice containing green beans, fruit, pork, white radish, red ginseng, black beans, After removing bubbles and impurities from the boiling broth, the pot lid is closed and boiled for 1 hour and 10 minutes to 1 hour and 50 minutes, preferably 1 hour and 20 minutes to 1 hour and 40 minutes, followed by lowering the fire intensity (S14): boiling for 5 to 20 minutes, 8 to 15 minutes, and then removing bubbles and foreign substances in the broth; raising the fire intensity again for 15 to 30 minutes, preferably 15 to 30 minutes, Step for boiling for 25 minutes (S15): Black Goat The meat is removed and the bone, lean meat and skin are separated. The separated bone is re-introduced into the cauldron of the cauldron and boiled for 20 to 40 minutes, preferably 25 to 35 minutes, (S16) boiling for 5 to 15 minutes, boiling in boiling water for 20 to 40 minutes, preferably 15 to 35 minutes after removing bubbles and impurities in the broth, raising the fire intensity again. After the fire is turned off, it is gradually cooled (S17) for 20 minutes to 40 minutes; And step (S18) of separating the meat and bone from boiled black goat's boiled meat.

In the black goat juice production method, in the production of broth in S11 to S17, the heating method may be a general heating method in the art, and it is preferable to heat it when the firewood is burned. The wood aroma and the boiling steam of the cast iron cauldron are blended with the scent of the tree to eliminate the odor of the meat, and to give the seaweed a refreshing taste.

In the production of black goat's soup, Sankyowonbaekcho is a herbaceous plant. It grows in the foot of the mountain in the northern part of Korea and the valley of the mountain valley. It is used for impotence, sexual nervous breakdown, sexual hormone disorder,证), and menstrual disorders are known to have a medicinal effect. The amount of water used in the sake lees is preferably about 0.1 to 0.4 kg, more preferably about 0.25 to 0.37 kg, in terms of the amount of water in the cauldron of about 140 to 160 L, It is recommended to put about 0.25 ~ 0.35 kg. When it is used less than 0.1 kg, its usage is so small that the incense and flavor inherent to the three leaves are too small, and the amount used may be a little more.

The acacia tree is the root, stem and branch bark of the Acanthopanax sessiliflora or Araliaceae, and is divided into several types such as a falciparum tree, a jirisan acanthopanax, an acanthopagaceous tree, an acanthopanax, an acanthopanax, and an acanthopanax. Ogapi is known to have a pharmacological effect such as immune enhancement, antioxidant, anti-fatigue, and blood pressure control, which has a tasty and warm ginger and strengthens tendons and bones by showing liver and kidney aura. When preparing the black goat juice according to the present invention, it is preferable to use 0.8-1.5 kg, preferably 1 ~ 1.35 kg of ganoderma lucidum based on 140 L of water content in the cauldron, and the use amount of ganoderma lucidum is less than 0.8 kg, If you use more than 1.5 kg, you may have a problem of spicy bitter taste in the broth due to excessive use. Therefore, it is recommended to use within the above range.

It is known that OGFP is rich in anthocyanin and acanthoside components, and thus has an effect of improving liver function, improving hangover and improving immunity. In the production of black goat juice according to the present invention, It is preferable to use about 0.35 kg, preferably 0.15 to 0.25 kg. When the use amount of the organic fruit is less than 0.1 kg, there may be a problem that the inherent black color of the black tea is less expressed. If it is used in excess of 0.35 kg, It is recommended to use within the above range, because there may be a problem with a short taste.

In addition, Hovenia is a plant that has been called the Earth and Earth Neck. It has been known to enhance liver protective function, improve liver detoxification ability, relieve fatigue and relieve hangover. When preparing the black goat broth of the present invention, it is preferable to use 0.5-1.5 kg, preferably 0.9-1.3 kg, of Hovenia wood on the basis of the amount of water in the cauldron of 140 L, and when the amount of the Hovenia tree is less than 1 kg, There is a shortage problem, and it is a medicine to protect the liver when it is used in excess of 1.5 kg, but it is recommended to use within the above range, because there may be a problem that the whiteness of the broth is reduced when it is used excessively.

It is also possible to use the hoven fruit together with the hoven tree. The amount of the hoven fruit is preferably from 0.05 to 0.4 kg, preferably from 0.12 to 0.28 kg, based on the amount of water in the cauldron of 140 L, , The taste may be further reduced, but there may be a problem of falling down of the inherent softness of the black hot water.

In addition, it is preferable to put about 1 to 1.5 kg, preferably about 1.0 to 1.3 kg, of water in the cauldron of 140 l of water. It is a multi-year-old deciduous arboreous tree with broad leaves. It has a thorn on its branches. The leaf is palm-shaped, which is a common feature of the oak tree, and is usually divided into 5 to 9 branches. It is known that the pine is effective for neuralgia, back pain, contusion, and rheumatism. Putting less than 1 kg of this kind of pork may cause problems in catching the peculiar taste of the black goat, and if it exceeds 1.5 kg, it may cause a problem that the taste of the pork is reduced.

The root is a root of Astragalus membranaceus Bunge which is a perennial herbaceous plant belonging to Leguminosae. It is a dried root whose root is roughly peeled off from another Astragalus plant. The outer part is light brown or yellowish brown, the inside is yellowish white and smooth In the present invention, Hwanggi is used to improve the fragrance of broth and to protect fragile people. The amount of water used in the cauldron is from 0.5 to 0.7 kg, preferably from 0.55 to 0.7 kg, It is good to put about 0.65 kg. If you use less than 0.5 kg of Hwanggi period, the fragrance is weak and the effect of seeing the flag may be decreased. If you put more than 0.7kg, There is a problem that can be changed. Therefore, it is preferable to use within the above range.

In addition, the red ginseng is useful for the production of physiologically active ingredients containing various saponins, regeneration, immunity and nutrition, and is used in an amount of 0.2 to 0.8 kg, preferably 0.3 to 0.5 kg, based on 140 L of water in the cauldron It is good to do.

In addition, the ginger serves to catch the intestine of the black goat. The amount of the ginger used is preferably 0.5 to 0.7 kg, preferably about 0.52 to 0.65 kg, based on 140 L of water in the cauldron. If the amount of ginger used is less than 0.5 kg, there may be a problem that the reduction effect of the black goat in the vinegar is not small. If the ginger is put in excess of 0.7 kg, there may be a problem of ginger flavor with strong taste of broth. It is good.

In addition, the black beans, the black seeds, and the black rice are not only black pepper, but also have excellent antioxidant, anti-cancer and anti-ulcer effects. The black beans supplement the vegetable protein in the broth, It is recommended to use 0.6 ~ 0.9 kg, preferably 0.68 ~ 0.80 kg, of the amount of water in the cauldron based on 140 L. If the amount of black beans used is less than 0.6 kg, there may be a problem that the taste and flavor of the seawater are reduced. If the amount of the black beans is more than 0.9 kg, the seawater may become tasteless, It is recommended to use it within the range.

In addition, the black potatoes serve to catch the taste of the black goat. The amount of the black potato used is preferably 0.2 to 0.5 kg, preferably 0.30 to 0.40 kg based on 140 L of water in the cauldron, more preferably 0.5 kg It is recommended to use within the above-mentioned range, because the vegetable oil of the black seeds causes the oil to be too much in the broth and may cause the broth to be felt.

The black rice is used to obtain the effect of imparting a specific color and a savory flavor to the black liquor. The amount of the black rice is 0.3 to 0.8 kg, preferably 0.4 to 0.65 kg, based on 140 L of water in the cauldron It is preferable to use it within the above-mentioned range. If it is less than 0.3 kg, there may be a problem of poor taste and poor color feeling when used. If it is used in excess of 0.8 kg, there is a problem that the broth becomes thick.

In the method of producing black goat's soup, the soju of step S13 is used not only to soften the meat quality of the black goat's boiled meat, but also to keep the fish in the broth, and its use amount is 300 to 500 ml, preferably 320 to 450 ml It is good to put about.

And, the plum ginger in step S13 is put in order to eliminate the softness and odor of meat quality, and it is recommended to use 300 ~ 500 ml, preferably 320 ~ 420 ml.

Then, in step S18, the well-boiled black goat meat separated from the bone is torn by hand with the size of head and neck, forelegs, ribs, and both hind legs to be eaten by each part and prepared as a black goat lean meat. For example, it can be cut to a size of about 4 to 5 cm.

[How to make black goats boiled meat]

A step (S21) of preparing the cut raw meat by cutting the black goat's raw meat into the black goat boiled meat in the step S11 used for producing the black goat broth; Removing the blood from the cut raw meat (S22); Placing the raw meat from which the blood is removed into boiling water, adding soju and plum (s) (S23); Removing the bubbles and impurities, and further cutting for 8 to 15 minutes, and then taking out the raw raw meat and immersing it in cold water (S24).

For example, a black goat is slaughtered, and each of the head, neck, forelegs, hind legs, and ribs is cut in half, and each of the squares is folded at 10 angles Cut and cut raw meat can be prepared. However, this is merely an example and the present invention is not limited thereto.

The step S22 is a step of removing blood from the raw meat so as to prevent the blood born by the black goat blood from being produced in the production of the black goat's soup, etc. The raw meat is soaked in cold water at 5 to 25 ° C for 3 to 4 hours, Can be removed.

Step S23 is a step of boiling the raw meat from which the blood is removed. In order to remove the fishy smell in the black goat's raw meat, 300 ~ 600 ml of soju, preferably 320 ~ 550 ml, more preferably 330 ~ 450 ml, Can be input. At this time, if the amount of soju is less than 300 ml, the use amount thereof is too small, so that the effect of removing the fish can be small, and more than 600 ml may be added. It is good to put in plenty because it is a process of defeating meat.

And, for the taste of clean and smelly meat, we add plums with shochu. The use amount of plum ginger is 200 ~ 600 ml, preferably 300 ~ 500 ml, more preferably 300 ~ 450 ml have. If the amount of the plum gypsum injected is less than 200 ml, the use amount thereof is too small, and the effect of removing the fishy smell may be small. Even if the amount exceeds 600 ml, it may be immersed in cold water.

In step S24, bubbles and impurities generated in the boiling water are removed by a squeezer, and further boiled for 8 to 15 minutes, preferably 8 to 12 minutes, with a strong fire. Then, the boiled meat is taken out, It is possible to make a final product of a soft black goat boiled meat in cold water by immersing it in cold water.

As described above, in the method for producing the black goat black hot water of the present invention, in the first step, 100-300 g of the above-mentioned black goat meat (or lean meat), 10-30 g of the ginseng, jujube 10 g to 25 g and 10 to 35 g of mushroom are put into broth and preferably 120 to 200 g of black goat meat (or lean meat), 15 to 25 g of ginseng, 12 to 20 g of jujube and 15 to 25 g of mushroom , Preferably in an Onggi pot.

In the first stage, the ginseng is more abundant in nutrition, and the aroma of the ginseng is harmonized to improve the taste. When the ginseng is added in an amount exceeding 30 g, the flavor of the ginseng is lowered due to the strong incense So that it is preferable to inject it into the above range.

In the first step of the present invention, the jujube has a warm nature so that it is well suited to the black goat. In addition, in the first step of the present invention, the jujube is well-matched with the black goat, It is recommended to put it in the above range, because if you put more than 30 g, you may put too much sweetness. If you put more than 2g of egg shells in it, And is not preferable in view of shape.

The mushroom is preferably visually good to use black mushroom, and the mushroom has vitamins and minerals such as nutrients and proteolytic enzymes, which are used to soften the black goats. If the amount of the mushrooms used is less than 10 g, there may be a problem that the efficacy thereof is insufficient. When the amount of the mushroom is more than 35 g, there is a problem that the bitterness of the black bean tends to deteriorate. It is good to do.

Next, in the second stage, the container (preferably, an Onggi pot) into which the material is injected is heated by the fire to boil the hot water.

Then, when the hot water boils, the froth comes up. After removing the hot water, the heating can be stopped, or the black goat black hot water can be prepared by heating the hot water in the boiling water. For example, 1 to 5 g of top mushroom, 10 to 30 g of leek, and 2.5 to 3.0 g of black powder are preferably used, and preferably 1 to 3 g of top mushroom, 15 ~ 25g and 2.6 ~ 3.0g of the black powder can be raised.

Then, one or more selected from the group consisting of salt, pepper and red pepper powder may be added to the prepared black goat black bean according to the individual preference.

In addition, the prepared black goat black bean soup can be further improved in the black bean soup by adding soy sauce seasoning sauce to the black hot soup before or during the step 3 in the above step 3, For example, the soy sauce seasoning sauce may be prepared by heating a mixture of water, oligosaccharide and brewing soy sauce for 2 minutes to 5 minutes to prepare a solubilized mixture, And then 250 to 450 ml of mushroom and 20 to 80 ml of shochu are mixed, preferably 300 to 400 ml of mushroom and 30 to 60 ml of shochu can be prepared.

The mixture may contain 4.5 to 6.5 ml of oligosaccharide and 70 to 90 ml of brewing soy sauce per 100 ml of medicinal starch water, preferably 4.8 to 6.0 ml of oligosaccharide and 75 to 85 ml of brewing soy sauce per 100 ml of water, . At this time, if the amount of oligosaccharide to be used is less than 4.5 ml per 100 ml of water as the medicinal solution, the flavor of the soy sauce seasoning sauce may be lowered, and if it exceeds 6.5 ml, it may become too sweet. If the amount of brewing soy sauce is more than 90 ml per 100 ml of water, it may be too squeezed to reduce the flavor.

The medicinal water of the present invention is prepared by mixing 1.5 to 5 g of shiitake mushrooms, 1 to 4 g of dried kelp, 1.5 to 3 g of licorice, 3 to 7 g of dried ginseng, 3 to 8 g of jujubes, 2 to 10 g of chili pepper, Preferably 2 to 4 g of shiitake mushroom, 1.5 to 3 g of shiitake mushroom, 1.5 to 3 g of dried mushroom and 1.5 to 3 g of licorice root are mixed with 1500 ml of water, The mixture was prepared by mixing 2.5 g of ginseng root, 4 to 6 g of dried ginseng, 4 to 6.5 g of dried ginseng root, 3.5 to 8 g of dried ginseng pepper, 2 to 4 g of ginger root, 250 to 320 g of ginger, 250 to 350 g of onion, It may be made by heating until the liquid except mine is 850 ~ 950 ml and then filtering the mackerel.

According to the preference, it is also possible to add the mustard, ginger root, uncooked, cut buttercup, raw leek, onion, and the like to the soy sauce seasoning sauce so as to double the fragrance of sour and sweet soy sauce seasoning sauce.

The black goat black bean produced by this method can be eaten by dipping the black bean soup into the soy sauce sauce described above. The soy sauce sauce sauce contains various kinds of fragrance, and the black goat specific odor And it can be a secret that you can enjoy the pleasures and enjoy the plain taste more.

In addition, when black beans are taken, the remaining rice soup can be cooked with kimchi, kakdugi, leek, and so on to make the inside warmer and comfortable, and it is possible to obtain various essential nutrients by eating one meal.

Hereinafter, the present invention will be described more specifically based on examples. However, the scope of the present invention should not be construed as being limited by the following examples.

[ Example ]

Preparation Example  1: Preparation of black goat boiled meat

After preparing a raw meat of 32 kg of actual weight of 50 kg of black goat's poultry slaughtered 50 kg, the head was cut in half, and the biceps and neck were cut in half to cut the biceps, front legs, ribs and hind legs in half, It was cut into angles.

Next, the meat was dipped in cold water for 3 hours and 30 minutes by cutting the 10-angled black goat's raw meat.

Next, the raw meat from which the blood was removed was placed in boiling water at 100 ° C or higher, and 360 ml of soju and 360 ml of plums were added.

When the water starts to boil gradually, impurities come up with bubbles. At this time, remove the bubbles and impurities with a scraping ladle, raise the temperature to strong fire, boil it for about 10 minutes, turn off the fire, take out the cooked black goat meat, After soaking for another hour, we prepared black goat boiled meat.

Preparation Example  2-1: Preparation of black goat broth

3kg of Phellinus linteus, 0.3kg of Agaricus bisporus, 1.2kg of Agaricus bisporus, 0.2kg of Agaricus bisporus, 1.2kg of Spruce Tree, 0.2kg of Spruce Fruit, 1.2kg of Pears, 0.6kg of Red Pepper, 0.4kg of Red Ginseng, 0.6kg of Ginger, 0.75kg of Blackberries, 0.5 kg of black rice rice was added and a bag was tightly bound to prevent the medicinal materials from coming out.

180L After poured 140L of water into a cauldron and boiling water at 100 ℃ or more with a wooden wood fire, the black goat boiled meat prepared in Preparation Example 1 and the bag sack are put into a cauldron, then 360ml of 200ml soju is poured, and the cauldron lid Closed and boiled over the river.

When boiling started, the lid of the cauldron was opened, the bubbles and impurities (foreign substances) were removed, the cauldron lid was closed, and the lid was boiled for about 1 hour and 30 minutes. At this time, impurities floating on the edge of the cauldron and impurities floating together with the foam were removed. Then, in succession, it was boiled for 20 minutes by the fire.

Next, after separating the bone, lean meat, and skin by removing the black goat boiled meat, the separated bone was re-introduced into the cauldron of the cauldron, boiled for 30 minutes in the strong fire, boiled for about 10 minutes in the medium fire, After that, boiled over the river for 30 minutes again. After the fire was completely turned off, the pot lid was kept closed for 30 minutes.

Next, dark black broth was placed in a Snan container, cooled, kept in a refrigerator room at 0 to 5 ° C to maintain the taste and prevent deterioration.

Then, the skin of the lean area was cut by about 5 cm in width and about 5 cm in length by scissors, and the lean meat was torn by hand with approximately the same size.

Preparation Example  2-2

Black goat broth was prepared in the same manner as in Preparation Example 2-1, except that 0.35 kg of Sansji mushroom, 0.1 kg of Oggipo tree, 0.18 kg of Ogafi fruit, 1.15 kg of Nongshim, 0.28 kg of Nongshim fruit, 1.15 kg of Oryzaek 0.35 kg of ginger, 0.63 kg of ginger, 0.68 kg of black beans, 0.4 kg of black sugar, and 0.62 kg of black rice were prepared, and black goat broth was prepared using the bag.

Example of comparison preparation  2-1

Black goat broth was prepared in the same manner as in Preparation Example 2-1, except that the bag was prepared using only 0.4 kg of black soybean, and black goat broth was prepared using the bag.

Example of comparison preparation  2-2

Black goat broth was prepared in the same manner as in Preparation Example 2-1, except that a black bag was prepared without using a black sugar, and black goat broth was prepared using the bag.

Example of comparison preparation  2-3

Black goat broth was prepared in the same manner as in Preparation Example 2-1 except that rice bags were prepared without rice black rice, and black goat broth was prepared using the bag.

Example of comparison preparation  2-4

Black goat broth was prepared in the same manner as in Preparation Example 2-1, except that 1.8 kg of egg white was used instead of 1.2 kg of bagasse, and black goat broth was prepared using the bag.

Example of comparison preparation  2-5

Black goat broth was prepared in the same manner as in Preparation Example 2-1, except that the broth was prepared using a pot except for a cauldron.

Example of comparison preparation  2-6

Black goat broth was prepared in the same manner as in Preparation Example 2-1, but broth was prepared by using gas fire instead of firewood.

Example of comparison preparation  2-7

Black goat broth was prepared in the same manner as in Preparation Example 2-1, but broth was prepared without adding plums.

Example of comparison preparation  2-8

Black goat broth was prepared in the same manner as in Preparation Example 2-1, except that 360 ml of shochu and 650 ml of plums were added to make broth.

Preparation Example  3: Manufacture of soy sauce seasoning sauce

Add 1500ml of dried water to the pot and add 3g of dried seaweed, 2g of dried seaweed, 2g of licorice, 5g of dried ginger, 5g of dried jujube, 5g of dried chili pepper, 3g of ginger, 300g of ginger, 300g of onion, The water was sieved to about 900 ml, and then sieved with a sieve to prepare a medicinal water.

Next, mix 900 ml of medicinal starter with 50 ml of oligosaccharide and 750 ml of brewing soy sauce, boil for 3 minutes in a low heat, turn off the heat, pour a mixture of 360 ml of mulberry juice and 50 ml of shochu, . Then, the soy sauce sauce sauce was sealed in a lid-covered snack container, and kept in the refrigerator to keep the taste and prevent deterioration.

Example  1: Black Goat Black-hot  Produce

500 g of the black goat broth prepared in Preparation Example 2-1 was poured, and 150 g of the lean meat of the portion of the well-boiled black goat prepared in Preparation Example 2-1 (15 g of head hair, 15 g of head, 30 g of forelock , 30 grams of ribs, 60 grams of hind legs) were placed on the broth in pots, and the roots (20 grams) of ginseng, 3 grams of jujube (17 grams) and about 20 grams of chopped black mushroom.

Next, the Onggi pot was heated, and when it started to boil, the bubbles rose, and the bubble was cleanly removed with a hollow spoon to give a clean taste and a clean taste. Then, 2 g of top mushroom, 20 g of sliced leek, and one spoon of black sugar powder (2.8 g) were placed on a boiling pot, and the fire was turned off to prepare a black goat black tea.

The soy sauce sauce sauce prepared in Preparation Example 3 was added to the black goat black beans while they were eaten with a fry such as a lean black bean meal.

Example  2: Black Goat Black-hot  Produce

A black goat black bean was prepared in the same manner as in Example 1 except that a small spoonful of spoonful of ground bean and a small amount of black pepper powder were added to the black goat soup.

Example  3

A black goat black bean was prepared in the same manner as in Example 1, except that the black goat black bean soup of Preparation Example 2-2 was used instead of the black goat soup of Preparation Example 2-1, and then the black goat black bean was prepared.

Comparative Example  1 ~ Comparative Example  8

A black hot water was prepared in the same manner as in Example 1, except that the black goat soup in Comparative Preparation Examples 2-1 to 2-8 was used instead of the black goat soup in Preparation Example 2-1, respectively. 1 to 8, respectively. Then, black goat black tea was consumed.

Comparative Example  9

A black hot water was prepared and consumed in the same manner as in Example 1 except that a black goat black hot water was consumed without soy sauce seasoning sauce.

Experimental Example  : Sensory evaluation

The taste, odor, and overall preference of the black goat soup prepared in Examples 1 to 3 and Comparative Examples 1 to 9 were evaluated by sensory evaluation, and the results are shown in Table 2 below. Sensory tests were performed on 5 food experts and 45 general consumers. The score and evaluation criteria were 9 point scoring method. At this time, the 9 point scoring method is 9 or more: Very good, 7 or more to less than 9 points: Good, 5 or more to less than 7 points: Ordinary, 3 or more to less than 5 points: Poor or less than 3 points: Very poor .

division The texture of black goats and lean meat Comprehensive
Broth smell General preference
(Average) Example 1 9.5 9.4 8.7 9.2 Example 2 9.5 9.6 9.1 9.4 Example 3 9.3 9.1 8.9 9.1 Comparative Example 1 9.6 8.0 8.2 8.6 Comparative Example 2 9.5 7.8 7.8 8.4 Comparative Example 3 9.3 8.2 8.4 8.6 Comparative Example 4 9.0 7.6 8.5 8.4 Comparative Example 5 8.4 7.8 8.2 8.1 Comparative Example 6 8.8 8.0 7.4 8.0 Comparative Example 7 7.4 7.8 8.0 7.7 Comparative Example 8 9.6 9.0 8.8 9.1 Comparative Example 9 9.4 9.4 8.6 9.1

In the sensory evaluation of the above Table 1, it can be confirmed that the overall preference of the black goat black bean meal obtained by the manufacturing method and the taking method proposed by the present invention is excellent.

On the contrary, in case of Comparative Example 1 in which broth produced using less black beans was used in the production of broth, the taste of broth was lowered in comparison with that of Example. In the case of Comparative Example 2 in which no black sugar was used, the taste and smell of broth were slightly lower.

Also, in Comparative Example 3 which did not use rice black rice, the amount of black rice rice used was too small. Compared with Example 1, the overall preference was lowered.

In the case of Comparative Example 4 in which the oak tree was used in excess of 1.5 kg, a slight bitter taste appeared in the broth and the taste of the broth was poor.

In addition, in the case of Comparative Example 5 using a pot except for a cauldron, the result was that the texture of meat and the tenderness of meat on the side of meat and the deep taste and savory taste of broth were somewhat lower than those of Example 1.

In Comparative Example 6 using gas fire, which is not a wood fire, the comprehensive evaluation of the smell of black tea was greatly lowered in comparison with the examples, and in Comparative Example 7, the overall taste of soup was lowered.

In the case of Comparative Example 8, which used an excessive amount of plums in the production of broth, the sensory evaluation was superior overall, but there was no significant difference in sensory evaluation results as compared with Example 1.

In the case of Comparative Example 9, which was prepared without soy sauce seasoning source, there was no difference in texture of black goats lean meat compared with Example 1, but the overall preference was slightly lower.

Through the above-mentioned Examples and Experimental Examples, the black goat black bean of the present invention is free from male and female ageless burdens because there is no pungent flavor peculiar to the black goat, and consumers can freely eat the nutrients contained in the main ingredients such as black goat and black food .

Claims (14)

Step 1: Putting black goat flesh, fresh ginseng, jujube and black fungus into black goat broth;
A step 2 of heating and boiling the juice into which the material is added to produce a hot water; And
And a step of raising the name of the black hot water in the hot water to prepare a black hot water.
[6] The method according to claim 1, wherein the step 1) comprises charging 100 to 300 g of black goat meat, 10 to 30 g of ginseng, 10 to 25 g of jujube and 10 to 35 g of mushroom per 500 mL of the black goat's broth .
The method according to claim 1, wherein the step (2) boils the broth while removing bubbles generated when the broth is boiled.
The method according to claim 1, wherein the ginseng comprises 1 to 5 g of top mushroom, 10 to 30 g of leek, and 2.5 to 3.0 g of black powder.
The method according to claim 1, further comprising the step of adding a sauce seasoning sauce to the black hot water after step 3 or step 3,
The soy sauce seasoning sauce was prepared by heating the mixture of water, oligosaccharide and brewing soy sauce for 2 minutes to 5 minutes to prepare a pulverized mixture. After cooling the pulverized mixture, 250 to 450 ml of plum and 20 to 80 ml of soju were mixed Wherein the black goat black tea is produced by a method comprising the steps of:
6. The method according to claim 5,
1.5 to 5 g of shiitake mushroom, 1 to 4 g of dried kelp, 1.5 to 3 g of licorice, 3 to 7 g of dried ginger, 3 to 8 g of jujube, 2 to 10 g of red pepper, 1 to 5 g of ginger, 200 to 380 g of ginger, A mixture of 200-450 g of onion and 50-150 g of roasted roots was heated to a temperature of 850-950 ml except for the mullet in the mixture, and then the mulch was prepared. Gt;
6. The process according to claim 5, wherein the mixture comprises 4.5 to 6.5 ml of oligosaccharide per 100 ml of medicinal water and 70 to 90 ml of brewing soy sauce.
The method according to claim 1, wherein the black goat broth
Step of preparing black goat boiled meat (S11);
After putting the above-described black goat boiled meat into a cauldron, 130 L to 160 L of water are poured, followed by heating and boiling step S 12:
After putting the above-mentioned baguette containing the bamboo shoots, bamboo shoots, oak bark, oak bark, hinoki wood, horny berries, mandarin bark, red bean, red ginseng, ginger, black beans, black potatoes and black rice in the boiling water and the black goat boiled meat, After the soju is introduced and the pot lid is closed, the step of boiling (S13):
After removing the bubbles and impurities from the boiling broth, close the pot lid, boil for 1 hour 10 minutes to 1 hour 50 minutes, boil for 5 minutes to 20 minutes, then remove bubbles and foreign matter Step S14:
Boiling up the fire intensity again (S15):
After removing the bone, lean meat, and skin from the black goat meat, re-introduce the bone into the cauldron of the cauldron, boil it for 20 to 40 minutes, reduce the fire intensity, boil for 5 to 15 minutes, And removing the impurities, boiling for 20 minutes to 40 minutes while raising the fire intensity again (S16);
After the fire is turned off, it is gradually cooled (S17) for 20 minutes to 40 minutes;
Separating the black goat boiled meat and bone from broth (S18)
Characterized in that the meat of the black goat boiled meat is not separated from the bones of the lean meat and the skin.
The method according to claim 1, wherein the black goat boiled meat
Cutting the black goat's raw meat to prepare cut raw meat;
Removing blood from cut raw meat;
Placing the raw meat from which the blood is removed into the water to be cut, adding soju and plums;
Removing the bubbles and impurities and then further cutting for 8 to 15 minutes and then taking out the cooked raw meat and soaking it in cold water at 5 to 25 ° C.
A black goat black hot-water making method characterized in that, in the black goat black hot-water preparation prepared by the method according to any one of claims 1 to 9, the black hot-water pot is cooked with a soy sauce seasoning sauce.
[Claim 10] The method according to claim 10, wherein the soy sauce seasoning sauce is prepared by heating a mixture of water, oligosaccharide, and brewing soy sauce for 2 minutes to 5 minutes to prepare a molten mixture, Wherein the green algae contains 250 to 450 ml of plum and 20 to 80 ml of shochu.
A black goat black beverage characterized in that it is produced by the method according to any one of claims 1 to 9.
100 to 300 g of black goat meat, 10 to 30 g of ginseng, 10 to 25 g of jujube, 10 to 35 g of mushroom,
Characterized in that it comprises 1 to 5 g of top mushrooms, 10 to 30 g of leek, and 2.5 to 3.0 g of black powder.
14. The method of claim 13, wherein the black goat broth is dipped in a mixture comprising a black goat boiled meat, a pine bark, an acacia tree, an acacia fruit, a hinoki tree, a horny fruit, a mandarin orange, a red ginseng, a red ginseng, a black bean, Wherein the black goat black bean is produced by mixing the black goat black bean.