KR20190105297A - Method for manufacturing seeweeds beef intestines and seeweeds beef intestines manufactured by the same - Google Patents

Abstract

The present invention relates to a method for producing beef tripe with seaweed and beef tripe with seaweed produced thereby. According to the present invention, the method includes: a seaweed preparing step (S100) of processing and preparing seaweeds; a rice flour preparing step (S200) of preparing rice flour; a beef tripe preparing and washing step (S300) of preparing and washing beef tripe and then, removing non-edible parts attached to the beef tripe; a filling step (S400) of filling the washed beef tripe with a filling consisting of seaweeds, rice flour, rice wine, and water; a filling steam heating step (S500) of heating the beef tripe filled with the filling with steam; and a vacuum packaging, quick-freezing storage, and distributing step (S600) of producing vacuum-packaged beef tripe by vacuum-packing the steam-heated beef tripe and then performing quick-freezing storage and distribution. By the above composition, the present invention produces beef tripe by using various kinds of seaweeds produced seasonally, thereby removing bad smell of beef tripe and providing fresh taste and nutrients of seaweeds such that the preference of consumers can be satisfied.

Description

METHOD FOR MANUFACTURING SEEWEEDS BEEF INTESTINES AND SEEWEEDS BEEF INTESTINES MANUFACTURED BY THE SAME}

The present invention relates to a method for producing a seaweed algae and the seaweed algae produced therein, and more particularly by preparing a small algae using a variety of seaweeds produced seasonally, as well as to remove the off-flavor peculiar to algae, The present invention relates to a method for preparing seaweed beef giblets and the seaweed beef giblets prepared thereby, which can simultaneously feel fresh taste and nutrition.

In general, beef giblets are the intestines of cattle, protein, minerals, fats, etc., richer than lean meat, contains a lot of vitamins, digestive absorption and low price is a favorite food of many people now, Recently, as health concerns increase, it has been used as a health food to promote stamina.

However, despite the fact that beef giblets are nutrient-rich foods as described above, the peculiar off-flavor, fishy taste and the stiffness of eating have caused some people to avoid food, and due to the tough meat quality compared to lean meat, There was a problem with handling or processing.

As a prior art, Korean Patent Publication No. KR 10-2008-0003287 is disclosed as a prior art document, which discloses a first step of preparing a clean film window by removing impurities attached to the surface of the film window, and the film window prepared as described above. The second step of passing through the rotating roller of the machine to thin the film window and at the same time to form a myriad sheath on the outer surface of the film window, the third step of aging the trimmed window window as a softener for 1 hour, aged as described above Disclosed is a method of cooking a spear using a meat grinder comprising a fourth step of cooking the spear for 1 hour in seasoning and a fifth step of cooking the spear processed as described above with a hotpot or roasting as needed.

However, the cooking method as described above has to pass through the membrane window to the meat grinder in order to soften the meat, as well as the maturation with the softener, which increases the processing time and the processing itself is cumbersome, and must be provided separately from the meat grinder and the meat grinder. Therefore, there was a problem that the manufacturing cost increases.

In addition, the cooking method as in the prior art has a problem that the taste is not evenly distributed by people of all ages because of the unique smell and chewy texture.

Domestic registration patent No. 10-1828658 (registered Feb. 06, 2018) Domestic Patent No. 10-1091852 (registered December 02, 2011) Korean Patent Publication No. 10-2015-0015669 (published February 11, 2015)

The present invention by using the various seaweeds produced seasonally produced by the small giblets, eliminating the peculiar odor of the small giblets, as well as the fresh taste and nutrition of seaweed can be felt at the same time to satisfy the taste of consumers It is to provide a manufacturing method and a seaweed algae grate prepared thereby.

In addition, the present invention is a balanced combination of fresh taste of seaweed and the meat taste of the giblets is not irritating, so anyone of all ages can enjoy it without reluctance, and can produce well-being of the small giblets and thereby It is to provide a manufactured seaweed algae.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other tasks not mentioned will be clearly understood by those skilled in the art from the following description.

Seaweed preparation method according to the present invention is a seaweed preparation step (S100) for preparing the seaweed processing; Rice flour preparation step of preparing rice flour (S200); Preparing and washing the small intestine and then removing the non-edible portion attached to the small intestine (S300); Filling step (S400) for filling the filling consisting of seaweeds, rice flour, rice wine and water in the washed beef window; Filling steam heating step (S500) for steam heating the fillet filled with the filling material; And vacuum packing, rapid freezing storage and distribution of the steam-heated cooked beef window to produce a vacuum-packed cooked beef window, and quenching storage and distribution (S600).

In the filling step (S400), the filler is mixed in a weight ratio of 20 to 30 parts by weight of seaweed, 20 to 30 parts by weight of rice flour, 5 to 15 parts by weight of rice wine, and 35 to 45 parts by weight of water to fill the inside of the washed beef window. In the filling steam heating step (S500) is heated to 30-60 minutes with steam of 100-120 ℃ temperature filled fillings, the rapid freezing in the vacuum packaging, quench storage and distribution step (S600) The silver can be frozen for 1 to 3 hours under a temperature atmosphere of -35 ° C to -25 ° C.

The seaweed preparation step (S100), the seaweed sorting and pre-treatment step of removing the foreign matter or non-edible portion attached to the seaweed; A washing step of washing the seaweeds with sea water; Pine needle extract and lemon juice immersion step of immersing the seaweeds washed with the sea water in a mixed solution of pine needle extract and lemon juice; And a aging step of separating and immersing the immersed seaweeds, wherein the washing of the seaweeds in the washing step is performed using purified seawater having a temperature of 10 to 15 ° C. and a salinity of 3 to 4%, In the pine needle extract and lemon juice immersion step, after preparing pine needles, the pine needles and purified water is mixed in a weight ratio of 1: 9 to 2: 8, and the purified water mixed with pine needles at a temperature of 75 to 85 ℃ 10 to 30 minutes After boiling for a while to remove the pine needles and filtered to prepare pine needle filtrate, the pine needle filtrate and lemon juice is mixed in a weight ratio of 7: 3 to 8: 2 and aged for 5 to 25 hours to prepare pine needle ripening liquid The seaweeds washed with sea water are immersed in a pine needle aging solution at a temperature of 8 to 12 ° C. for 20 to 60 minutes, and in the aging step, the immersed seaweeds are separated at a temperature of 5 to 10 ° C. The seaweeds may be dried and aged by refrigeration for 1 to 10 hours.

In addition, the present invention includes a seaweed algae prepared by the above-described manufacturing method.

Specific details of other embodiments are included in the detailed description.

According to the present invention, a method for preparing seaweed beef giblets is prepared by using various seaweeds produced seasonally, thereby removing off-flavor-specific off-flavor, and at the same time, feeling fresh taste and nutrition of seaweeds so that consumer preference can be achieved. Can be satisfied.

In addition, the seaweed beef giblets prepared according to the present invention is not irritating because the fresh taste of seaweed and the fleshy taste of the giblets are balanced and can be enjoyed by anyone of both sexes without reluctance and can promote well-being.

It will be fully understood that embodiments of the inventive concept may provide various effects that are not specifically mentioned.

1 is a flow chart for explaining a method for producing a seaweed algae giblets according to the present invention.

Advantages and features of the present invention and methods for achieving them will be apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure may be made thorough and complete, and to fully convey the spirit of the present invention to those skilled in the art.

The terminology used herein is for the purpose of describing particular example embodiments only and is not intended to be limiting of the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in the commonly used dictionaries should be construed as having meanings consistent with the meanings in the context of the related art and shall not be construed in ideal or excessively formal meanings unless expressly defined in this application. Do not.

Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the method for producing seaweed algae giblets according to the present invention.

1 is a flow chart for explaining a method for producing a seaweed algae giblets according to the present invention.

Referring to Figure 1, the method for producing seaweed algae in accordance with the present invention seaweed preparation step (S100), rice flour preparation step (S200), small grain preparation and washing step (S300), filling step (S400), filling steam heating Step (S500) and, vacuum packaging, quench storage and distribution step (S600).

1. Seaweed preparation step (S100)

The seaweed preparation step (S100) is a step of preparing by processing fresh seaweeds produced seasonally.

As the seaweeds used in the seaweed preparation step (S100) in the present invention may be prepared a variety of seaweeds produced for each season, for example, the seaweeds, seaweed, 톳, loot, kelp, seaweed, seaweed, etc. This may be used, in addition, various known seaweeds may be used.

Seaweeds prepared in the seaweed preparation step (S100) may be a seaweed prepared through a processing process as follows.

(1) Seaweed sorting and pretreatment step

The seaweed sorting and pretreatment step is a step of screening seaweed and removing foreign matter or non-edible portion attached to the seaweed.

The seaweed may be selected after the fresh seaweeds produced according to the season, the foreign matter or non-edible portion attached to the seaweeds can be removed.

(2) washing step

The washing step is to wash the seaweeds with sea water.

The washing of the seaweed in the washing step may be performed using purified seawater having a temperature of 10 to 15 ℃ and salinity of 3 to 4%, by washing with seawater having the temperature and salinity as described above, It is possible to remove the fishy smell of the seaweed at the same time to remove the bacteria present on the surface and inside of the seaweed.

(3) pine needle extract and lemon juice dipping step

The pine needle extract and lemon juice dipping step is a step of immersing the seaweeds washed with the sea water in a mixture of pine needle extract and lemon juice.

The pine needle extract and lemon juice immersing step is to immerse the seaweeds washed with the sea water in a mixture of pine needle extract and lemon juice, to obtain a washing effect to reduce the salinity contained in the seaweeds at the same time the flavor of the pine needles and lemon juice Thus, seaweeds can be produced that enhance flavor and maintain freshness even after long-term storage.

In the pine needle extract and lemon juice immersion step, first, after preparing pine needles, the pine needles and purified water is mixed in a weight ratio of 1: 9 to 2: 8, and the purified water mixed with the pine needles at a temperature of 75 to 85 ℃ 10 to After boiling for 30 minutes, the pine needles are removed and filtered to prepare pine needle filtrate. Subsequently, the pine needle filtrate and lemon juice may be mixed in a weight ratio of 7: 3 to 8: 2 and aged for 5 to 25 hours to prepare pine needle ripening liquid. Subsequently, the seaweeds washed with seawater are immersed in a pine needle aging solution at a temperature of 8 to 12 ° C. for 20 to 60 minutes, while the seaweeds are washed and the fragrance of the pine needles and lemon juice is added to maintain the freshness of the seaweed at all times. Can be.

(4) ripening step

The aging step is a step of aging after separating the immersed seaweeds.

In the aging step, the scent of pine needles and lemon juice is added to mature, so that the scent of pine needles and lemon juice penetrates to the inside of the seaweed, and the seaweeds with enhanced flavor can be prepared.

In the aging step, the immersed seaweed can be dried and matured by refrigeration for 1 to 10 hours at a temperature of 5 to 10 ℃ after separating the immersed seaweed, if the aging step is carried out below the lower limit If the seaweeds are sufficiently dried and difficult to mature, problems may occur, and if the seaweeds are carried out in the above upper limit, the taste and aroma of seaweeds may be altered and the water may be excessively removed to reduce the freshness of the seaweeds. .

2. Rice flour preparation step (S200)

The rice powder preparation step is to prepare the rice powder to be mixed with small giblets.

The rice flour prepared in the rice flour preparation step may be fermented rice flour prepared through a processing process as follows.

(1) Rice dipping, soaking and draining

The rice immersion, soaking and draining step is a step of removing water after soaking and soaking rice soaked.

The rice immersion, soaking and draining step may be soaked by washing the washed rice in water of 20 to 30 ℃ temperature for 2 to 6 hours and then removed by using a sieve, such as rice immersion, soaking and water As the rice used in the subtraction step, rice such as white rice, brown rice, black rice, etc. may be used. Preferably, rice may be used, and the rice may be easily pulverized by absorbing moisture and may be easily fermented in a later process. May be performed to

In the present invention, the rice immersion, soaking and draining step may be called by immersing the washed rice in water of 20 to 30 ℃ temperature for 2 to 6 hours, the rice immersion, soaking and draining step is the above lower limit range If it is carried out less than the rice may sufficiently absorb the moisture may cause a problem that the grinding or fermentation is difficult to occur, and when carried out in the above upper limit range, the water properties of the immersed rice is not made any more water absorption This deterioration problem may occur.

(2) adding natural salt and preparing rice flour

The sun salt addition and rice flour manufacturing step is a step of preparing rice flour containing sun salt by adding the sun salt to the soaked rice in order to enhance the flavor of the prepared beef giblets.

In the step of adding the natural salt and the production of rice flour, by adding 1 to 3 parts by weight of the natural salt with respect to 100 parts by weight of the soaked rice and then pulverizing using a pulverizer, the particles of the rice flour may be pulverized to have a range of 50 to 100 mesh (mesh) Can be.

In the present invention, the sun salt can be purified and used. First, the sun salt is dissolved in purified water to prepare a sun salt solution, and then, by adding and stirring the charcoal activated carbon powder to the sun salt solution, the fine impurities are adsorbed and the true charcoal activated carbon powder It is possible to prepare a natural salt solution from which impurities are removed by filtering using a sieve.

Typically, the sun salt is produced by confining seawater and evaporating and determining moisture with sunlight and wind. Thus, the sun salt may include fine impurities. In the present invention, by dissolving the sun salt in purified water, the fine salt contained in the purified water The impurities may be dissolved or light particles may be separated from the dissolved sun salt.

The charcoal activated charcoal powder may use activated carbon powdered in an average particle size in the range of 1000 to 3000 μm, and the charcoal activated carbon powder may be used in an amount of 5 to 15 parts by weight based on 100 parts by weight of the sun salt solution. If it is included in less than 5 parts by weight, the adsorption effect may be lowered, and if it is included in more than 15 parts by weight, the rate of increase in adsorption efficiency according to the increased amount of charcoal activated carbon powder may not be large.

Next, purified water may be removed after recrystallizing the sun salt particles contained in the sun salt solution by heating the sun salt solution from which the impurities are removed.

The heating of the natural salt solution may be performed at a temperature of 300 to 350 ° C. for 100 to 300 minutes, for example, spraying the natural salt solution from which the impurities are removed to a chamber preheated to a temperature of 300 to 350 ° C. through a supply nozzle. As a result, purified water may be removed after recrystallization of the natural salt from which the impurities are removed.

Subsequently, the natural salt used in the present invention may be prepared by heating the natural salt from which the purified water is removed after the recrystallization and thermally decomposing harmful components contained in the natural salt.

The pyrolysis of the sun salt in the present invention can be removed by vaporizing the harmful ingredients in the human body contained in the sun salt by heating the sun salt from which purified water is removed after recrystallization at a temperature of 1100 to 1300 ℃ for 1 to 3 hours. .

(3) Rice flour ripening step

The rice flour ripening step is to add the rice wine, sugar and deep sea water to the rice flour, stirred and then aged.

In the rice flour ripening step, the mixture is stirred at a weight ratio of 3 to 6 parts by weight of rice wine, 1 to 3 parts by weight of sugar and 20 to 40 parts by weight of deep sea water, and stirred at a temperature of 5 to 10 ° C based on 100 parts by weight of the rice powder. The rice flour may be aged by storing for 3 hours.

In the present invention, the makgeolli may be used as a microbial source for fermentation, and in addition to the makgeolli, kimchi broth diluent, yoghurt diluent or Leuconostoc lactis (KCTC 3528) may be added as a microbial source for fermentation. .

When the kimchi broth dilution or yogurt diluent is used in addition to the makgeolli in the present invention, the kimchi broth dilution or yogurt dilution is 5 to 10 parts by weight of kimchi broth dilution or 3 to 7 parts by weight of yoghurt dilution with respect to 100 parts by weight of rice flour, Leuconostoc lactis , KCTC 3528) may be 3 × ^{10 5} to ⁴ × 10 ⁵ CFU / mL.

(4) Rice flour fermentation step

The rice flour fermentation step is to ferment the aged rice flour to prepare fermented rice flour.

In the rice flour fermentation step, fermented rice flour may be prepared by fermenting the aged rice flour at a temperature of 35 to 45 ° C. for 10 to 20 hours. When the rice flour fermentation step is performed below the lower limit, the matured rice flour If a problem that is difficult to sufficiently ferment may occur, if the progress is exceeded the above upper limit range may cause a problem that the physical properties of fermented rice flour is reduced or denatured.

(5) steam heating stage

The steam heating step is a step of producing steam-heated fermented rice flour by steaming the fermented rice flour with steam.

In the steam heating step, the fermented rice flour may be steamed by steam at 130 to 150 ° C. for 30 to 100 minutes to produce steam heated fermented rice flour.

3. Preparation and washing step of small giblets (S300)

The preparing and washing step (S300) is a step of removing the non-edible portion attached to the small window after preparing and washing the small window.

In the preparing and washing step (S300), the non-edible portion, such as boiled oil attached to the small intestine, may be removed using a tool such as scissors or a knife while simultaneously washing the small intestine with water.

On the other hand, in the method for producing a small intestine in accordance with the present invention, the washing of the small intestine may be performed by the following method in order to remove the off-flavor unique to the small intestine.

That is, the washing of the small intestine in the preparation and washing step (S300), (1) to remove the foreign matter by washing the prepared small intestine, (2) mixing the flour in the washed small intestine 5 to 10 Mixing for 3 minutes and washing with clean water, (3) immersing the small intestine in a vinegar solution at a concentration of 5 to 10% by weight and 25 to 35 ° C. for 10 to 30 minutes, (4) 100 weight of the vinegar solution Adding 1 to 3 parts by weight of vitamin C to the part, followed by further immersion for 5 to 15 minutes, and (5) separating the immersed small intestine and then for 10 to 20 minutes in 20-30 ° C. temperature purified water. Dipping may proceed through the step of removing the vinegar and vitamin C remaining in the small intestine.

The vinegar solution used in the step of dipping the small intestine is 5 to 10% by weight, vitamin C may be added to 1 to 3 parts by weight based on 100 parts by weight of the vinegar solution, the concentration of the vinegar solution and vitamin C If it is included below the lower limit, the odor removing effect of the small intestine is insignificant, and if it is included in excess of the above upper limit, the tissue of the submerged small intestine may recede and the chewy texture may be degraded.

In addition, the vinegar used in the small giblets preparation and washing step (S300) is edible vinegar, very useful to the human body, has a sterilization and washing function. The vinegar can be largely divided into fruit vinegar and grain vinegar, fruit vinegar, there is persimmon vinegar, apple vinegar, wine vinegar, grain vinegar has brown rice vinegar and rice vinegar. In the present invention, any of the above vinegars can be used, and there is no limitation in the use thereof.

In addition, the present invention can be immersed for 20 to 40 minutes after the addition of the small intestine while maintaining the temperature of the vinegar solution at 25 to 35 ℃, when the immersion time is less than 20 minutes, the odor removing effect of the small intestine If it exceeds 40 minutes, the small intestine tissue may recede and the chewy texture may be degraded.

According to the present invention, by carrying out the preparation and washing step (S300) as described above, not only the characteristic unpleasant odor generated in the small intestine can be removed, but the tissue of the small intestine does not become soft or hard, and is chewy. You can stay organized.

The present invention can enhance the palatability of women or children who refused to eat with the unpleasant odor of beef loin as usual, as the unpleasant odor of beef loin is removed as described above.

4. Filling step (S400)

The filling step (S400) is a step of filling the filling consisting of seaweeds, rice flour, rice wine and water in the washed small window.

In the filling step (S400), the filler is mixed in a weight ratio of 20 to 30 parts by weight of seaweed, 20 to 30 parts by weight of rice flour, 5 to 15 parts by weight of rice wine, and 35 to 45 parts by weight of water to fill the inside of the washed beef window. Can be.

In addition, the technical idea according to the present invention has been described as an embodiment of the filling of the fillet consisting of seaweeds, rice flour, rice wine and water in the boiled giblets as an embodiment, but in addition to beef liver, starch, Fillers known in the art, such as flavor enhancers, may be further included.

5. Filling steam heating step (S500)

The filling steam heating step (S500) is a step of steam heating the fillet filled with the filling material.

In the filling steam heating step (S500) it is possible to steam the small intestine by heating the filling of the filling filled with steam of 100 to 120 ℃ temperature for 30 to 60 minutes, by heating the steam at the same temperature and time The off-flavor, fishy taste and the stiffness generated when eating the giblets can be removed, as well as the product inside the beef giblets and the fillings can be prevented from leaking to the outside.

6. Vacuum packaging, quench storage and distribution step (S600)

The vacuum packaging, quenching storage and distribution step (S600) is a step of preparing a vacuum-packed beef window by vacuum-packing the steam-heated beef window and then rapid freezing storage and distribution.

In the vacuum packaging, quenching storage and distribution step (S600), the steam-heated small intestine may be sealed in a vacuum so as to restrict the access of air, and then vacuum-packed in the vacuum-packed small intestine. It is preferable to freeze for 1 to 3 hours under a temperature atmosphere of -35 ° C to -25 ° C.

In the present invention, if the vacuum packaging, quenching storage and distribution step (S600) is carried out outside the above range, some fishy smell may occur during distribution, and if the consumer later thaws the beef loin by natural thawing, Due to the weak physical properties of the tissues may cause a problem that the texture.

Hereinafter, with reference to the accompanying drawings will be described in more detail with reference to the embodiment of the method for producing seaweed algae giblets according to the present invention.

<Example 1>

First, seaweeds were selected, and then non-edible parts were removed, and the seaweeds were prepared by immersion in a mixed solution of pine needle extract and lemon juice, followed by aging.

Next, after preparing rice, natural salt was added, and steam-heated fermented rice flour was prepared through aging, fermentation, and steam heating.

Next, after preparing and washing the small intestine, the non-edible portion attached to the small intestine was removed, and a filling made of seaweed, rice flour, rice wine, and water was filled in the small intestine, and the filling filled with the filling The giblets were steam heated.

Subsequently, the seaweed algae is prepared by quenching the filling-filled and steam-heated lagoons after vacuum packing.

<Example 2>

In the same manner as in Example 1 was prepared a seaweed small giblets, in Example 2 was prepared through the process of washing the small grate with vinegar solution and vitamin C.

<Comparative Example 1>

A small-sized giblets (manufactured by Company D) were vacuum-packed and sold on the market, and used as the small grate according to Comparative Example 1.

<Comparative Example 2>

In the same manner as in Example 1, a small giblet was prepared. In Comparative Example 2, a small giblet was prepared without using seaweeds in the filling of the small grate.

<Comparative Example 3>

In the same manner as in Example 1 was prepared in the small giblets, in Comparative Example 3 was prepared through the steaming process only through the rice powder in the filling of the small grate without passing through the aging, fermentation process of rice flour.

<Sensory evaluation>

As described above, after naturally thawing the small giblets prepared in Examples 1 and 2 and Comparative Examples 1, 2, and 3, the sensory evaluation was performed on the taste, smell, preference, texture, and the like of the naturally thawed small giblets. The results are shown in [Table 2] below.

The sensory test was conducted on 30 food-related experts and consumers. The 9-point scoring method was used for scoring and evaluation criteria, and is shown in [Table 1] below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Bad One Very bad

division Taste Incense Texture Overall preference Example 1 8.4 8.5 8.4 8.4 Example 2 8.5 8.6 8.6 8.5 Comparative Example 1 6.9 7.0 7.0 7.0 Comparative Example 2 5.5 5.6 5.5 5.5 Comparative Example 3 5.8 5.9 5.8 5.8

Referring to [Table 2], it is confirmed that the taste (flavor), flavor (smell), texture (physical properties), and overall preference of the beef loin prepared according to the embodiment is superior to the beef loin prepared according to the comparative examples. Could.

This is by using various seaweeds produced seasonally by the seaweed beef giblets prepared according to the embodiment, and by removing the unique smell of beef giblets, you can feel the fresh taste and nutrition of seaweeds and the chewy texture of the beef giblets. It seems to have doubled.

As mentioned above, although an exemplary embodiment of the present invention has been described with reference to the accompanying drawings, those skilled in the art to which the present invention pertains may realize the present invention in another specific form without changing its technical spirit or essential features. It will be appreciated that it may be practiced. Therefore, it should be understood that one embodiment described above is illustrative in all respects and not restrictive.

Claims (4)

Seaweed preparation step (S100) for processing and preparing seaweeds;
Rice flour preparation step of preparing rice flour (S200);
Preparing and washing the small intestine and then removing the non-edible portion attached to the small intestine (S300);
Filling step (S400) for filling the filling consisting of seaweeds, rice flour, rice wine and water in the washed beef window;
Filling steam heating step (S500) for steam heating the fillet filled with the filling material; And
After vacuum-packing the steam heated beef giblets, the rapid freezing storage and distribution to produce a vacuum-packed beef giblets, vacuum packaging, quenching storage and distribution step (S600) characterized in that it comprises a step of the seaweed beef giblets.
The method of claim 1,
In the filling step (S400), the filler is mixed in a weight ratio of 20 to 30 parts by weight of seaweed, 20 to 30 parts by weight of rice flour, 5 to 15 parts by weight of rice wine, and 35 to 45 parts by weight of water to fill the inside of the washed beef window. Become,
In the filling steam heating step (S500) is heated for 30 to 60 minutes by steam of 100 to 120 ℃ temperature filled with the filling material,
The rapid freezing in the vacuum packaging, quench storage and distribution step (S600) is a method for producing seaweed algae, characterized in that frozen for 1 to 3 hours in a temperature atmosphere of -35 ℃ to -25 ℃.
The method of claim 2,
The seaweed preparation step (S100),
Seaweed sorting and pretreatment step of removing foreign matter or non-edible portion attached to the seaweed;
A washing step of washing the seaweeds with sea water;
Pine needle extract and lemon juice immersion step of immersing the seaweeds washed with the sea water in a mixed solution of pine needle extract and lemon juice; And
Including the ripening step of separating the immersed seaweed after aging,
The washing of the seaweed in the washing step is carried out using purified seawater having a temperature of 10 to 15 ℃ and salinity of 3 to 4%,
In the pine needle extract and lemon juice immersion step, after preparing pine needles, the pine needles and purified water is mixed in a weight ratio of 1: 9 to 2: 8, and the purified water mixed with pine needles at a temperature of 75 to 85 ℃ 10 to 30 minutes After boiling for a while to remove the pine needles and filtered to prepare pine needle filtrate, the pine needle filtrate and lemon juice is mixed in a weight ratio of 7: 3 to 8: 2 and aged for 5 to 25 hours to prepare pine needle ripening liquid The seaweeds washed with sea water are immersed in a pine needle aging solution at a temperature of 8 to 12 ° C. for 20 to 60 minutes,
In the aging step, the distilled seaweed is separated and then refrigerated and stored for 1 to 10 hours at a temperature of 5 to 10 ℃ the seaweed algae, characterized in that the method for producing a small giblets.
A seaweed algae soybean prepared by the method of any one of claims 1 to 3.

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