KR20200044300A - Method for making of meat broth containing big eye herring - Google Patents

Abstract

Disclosed is a method of preparing a broth containing the big-eyed herring. The method of preparing a broth containing the big-eyed herring of the present invention is a method for preparing a broth for use in various stews and soups, comprising: an ingredient preparation step for preparing various ingredients including dried big-eyed herring for the preparation of the broth; a first broth making step for placing the dried big-eyed herring, radish, green onion roots, and onions in a cooking container with water and boiling the mixture for a fixed time; a second broth making step for taking out the big-eyed herring, radish, green onion roots, and onions, replenishing water in the cooking container for a first time, adding anchovies thereto, and boiling the mixture for a fixed time; and a third broth making step for taking out the anchovies, replenishing water in the cooking container for a second time, adding thereto salt removed from bittern, and boiling the mixture for a fixed time. According to the present invention, as the broth is prepared by adding the big-eyed herring which contains abundance of calcium, iron, and unsaturated fatty acids, the overall rich taste of the broth can be deepened. Moreover, the broth provides benefits in terms of prevention of osteoporosis and adult diseases, as well as skin care, and thus, can contribute to improving the health of consumers who enjoy various stews and soups.

Description

METHOD FOR MAKING OF MEAT BROTH CONTAINING BIG EYE HERRING}

The present invention relates to a method for producing a broth to which is added, and more particularly, to a method for producing a broth to which a bandai can be used as a soup of various stew or soup rice by adding a bandai.

Traditionally, the Korean people have a food culture where they put various food ingredients in water and cut them off, then eat meat or vegetables with the soup.

In particular, although pure water is used in the process of cutting foods such as various stew or soup, sometimes broth is used by adding meat, seafood, and mushrooms together.

When used in various types of stew or soup, broth is added to the flavor, and various flavors and effects are added.

However, since conventional broth is manufactured using limited ingredients such as meat, seafood, mushrooms, and artificial seasonings, the deep flavor of the broth cannot be cut off, and various diseases such as hypertension, heart disease, and adult diseases can be caused by the use of artificial seasonings. There was a problem that caused.

KR Registered Patent Publication No. 10-1154710 (June 1, 2012) KR Publication No. 10-2012-0072571 (July 4, 2012)

The technical problem of the present invention is to provide a method for producing a broth with the addition of a bandit that can contribute to the health promotion of consumers while enhancing the taste of the broth by adding a bandai during the production of various soups or soups.

The technical problem to be achieved by the present invention is not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by those skilled in the art from the following description. There will be.

The technical problem is a method of preparing a broth used for various stew or soup, a material preparation step for preparing various materials including dried bunda for the production of the broth, and the bandai, radish, green onion, and onion. The first broth cooking step to put in a cooking container with water and cut off for a certain period of time, and the second to cut out the bandang, radish, green onion, and onion, supplement the water in the cooking container and put anchovies for a fixed time A broth-preparing step, and a third broth-preparing step comprising: removing the anchovies, supplementing water in the cooking vessel and adding salt minus the liver to break for a certain period of time; It is achieved by the manufacturing method.

In the first broth cooking step, 20L of water, 500g of radish, 1kg of radish, 200g of green onions, and 300g of onions are added for 2 to 3 hours, and 2L of water and 500g of anchovies are added for 2 minutes to cook for 10 minutes. , In the third broth cooking step, 2L of water and 500 to 100 g of salt are added to cook for 20 to 30 minutes.

The first and second broth cooking steps are characterized by heating with high heat, and the third broth cooking step is heated with low heat.

According to the present invention, it is possible to increase the overall deep taste of the broth by preparing the broth by adding a bandit containing a large amount of calcium, iron, and unsaturated fatty acids, and preventing osteoporosis and adult diseases, as well as helping skin beauty, as well as various kinds of rice or soups It has a useful effect that can contribute to the health promotion of consumers who enjoy it.

1 is a flow chart showing the manufacturing process of the broth to which the bandangi according to the present invention is added.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, in describing the present invention, descriptions of already known functions or configurations will be omitted to clarify the gist of the present invention.

According to the present invention, a method for preparing broth subscripted with the bundugi, as shown in FIG. 1, prepares various ingredients including the bundugi (S10), and prepares various ingredients containing the bundugi with water. The first broth cooking step (S20), which is put in a container and cut off for a certain period of time, and the second broth cooking step (S30), which takes out vandals and various ingredients, first replenishes water in a cooking container and puts anchovies for a certain period of time. And a third broth cooking step (S40) in which the anchovy is removed, the water is secondly replenished in the cooking container, and salt minus the liver water is added for a certain period of time.

(1) Material preparation step (S10)

The material preparation step (S10) is a step of preparing various materials including a bandage used in the manufacture of broth. At this time, the ingredients for the broth are prepared by subtracting the radish, radish, green onion, onion, anchovy, and liver water.

The intestines are prepared by removing the intestines, washing them thoroughly, and drying them thoroughly at room temperature for a few days. This bandungi is known to be effective in preventing osteoporosis and skin care because it contains calcium and iron components, and is particularly effective in adult diseases and weak constitution due to the large amount of unsaturated fatty acids. In other words, the bandage is 1.90 mg of niacin per 100 g, 346.00 mg of sodium, 16.30 g of protein, 0.20 g of sugar, 36.00 μg of retinol, 0.00 μg of beta-carotene, 36.00 μg of vitamin A, 0.07 mg of vitamin B1, 0.24 mg of vitamin B2, and vitamin B6 0.26mg, vitamin C 2.10mg, dietary fiber 0.00g, zinc 1.63mg, folic acid 12.30㎍, phosphorus 183.00mg, lipid 16,50g, iron 1.90mg, potassium 507.00mg, calcium 175.00mg, cholesterol 129.00mg, ash 1.20g It contains.

The radish, green onions, and onions are prepared by washing cleanly, and anchovies are prepared in a dried state, and salt is prepared by completely subtracting the brine.

In this material preparation step (S10), for the manufacture of broth, the salt minus the bandang, radish, green onion, onion, anchovy, and liver water is prepared.

(2) First broth cooking stage (S20)

The first broth cooking step (S20) is a step in which the bandangi, radish, green onion, and onion prepared by the material preparation step (S10) are put in a cooking container together with water and cut off for a predetermined time. That is, in the first broth cooking step (S20), 20L of water, 500g of vandang, 1kg of radish, 200g of green onions, and 300g of onions are added to the cooking vessel and cooked for 2 to 3 hours over high heat.

The first broth cooking step (S20) is to make the broth first by putting the bandangi, radish, green onion, and onion together with water in a cooking container and cutting them for a certain period of time.

(3) Second broth cooking stage (S30)

In the second broth cooking step (S30), the broth, radish, green onion, and onion are harvested from the broth prepared by the first broth cooking step (S20). It is a step. That is, in the second broth cooking step (S30), 2 L of water and 500 g of anchovies are added to a cooking vessel and cooked for 10 minutes with a high heat.

In this second broth cooking step (S30), the broth, radish, green onion, and onion are picked up from the broth prepared by the first broth cooking step (S20), and water is added to the cooking container and anchovies are put in for a certain period of time to cut the broth. Is to make a secondary production.

(4) The third broth cooking stage (S40)

The third broth cooking step (S40) is a step of removing anchovies from the broth prepared by the second broth cooking step (S30), adding water to the cooking vessel a second time, and adding salt minus the bittern to break for a certain period of time. That is, in the third broth cooking step (S40), 2L of water and 500 to 100g of salt are added to the cooking vessel and cooked for about 20 to 30 minutes over low heat.

In the third broth cooking step (S40), the anchovy is delivered from the broth prepared by the second broth cooking step (S30), water is added to the cooking vessel, salt is subtracted from the liver, and the broth is cut for a certain period of time to cut the broth for the third time. By manufacturing, it is possible to complete the broth with the addition of bandit.

Example (Preparation of broth added with bonito)

After removing the intestines and washing them clean, the dried vegetables were thoroughly dried for a few days at room temperature in a shaded room, and radishes, green onions, and onions were washed thoroughly to remove water, and the anchovies were prepared in a dried state, and the salt was prepared with the liver completely removed. .

Prepared bandang 500g, radish 1kg, green onion roots 200g, 300g onions with 20L of water into a cooking vessel and heated for 2 to 3 hours with a senbulo to prepare the broth first.

Subsequently, the pandan, radish, green onion, and onion were completely removed from the cooking container, and 2L of water and 500g of anchovies were added to the cooking container, followed by heating for 10 minutes with senbulo to prepare a second broth.

Afterwards, the anchovy was removed from the cooking vessel, 2L of water and 500 to 100 g of salt were added to the cooking vessel and heated for about 30 to 30 minutes over a low heat to complete the broth with the addition of bandangi.

Comparative example (preparation of broth without addition of bandit)

The radish, green onion, and onion were washed clean to remove water, and the anchovies were prepared in a dried state, and the salt was prepared in a state in which the brine was completely removed.

Prepared 1kg, 200g of green onion, 300g of onions were put into a cooking container together with 20L of water, and heated for 2 to 3 hours on a high heat to prepare broth first.

Subsequently, radish, green onions, and onions were completely removed from the cooking container, 2L of water and 500 g of anchovies were added to the cooking container, and the broth was prepared by heating for 10 minutes with senbulo.

Afterwards, the anchovy was removed from the cooking vessel, 2L of water and 500 to 100 g of salt were added to the cooking vessel and heated for about 30 to 30 minutes over a low heat to complete the broth with the addition of bandangi.

Sensory test

A sensory test was performed on 20 male and female consumers for the broth added with the bandit prepared by the above example and the broth not added with the bandit prepared by the comparative example. Sensory tests were conducted on taste, aroma and preference. The sensory score was evaluated as (1: very bad, 2: bad, 3: moderate, 4: good, 5: very good), and the values are shown in Table 1 below. On the other hand, the lower the index, the better the number.

division flavor incense Preference Synthesis Example 5.8 5.1 5.2 5.36 Comparative example 4.2 4.6 3.4 4.06

As can be seen from the sensory test results in Table 1, it was found that the broth prepared by the Examples was superior in taste, flavor and preference to the broth prepared by the Comparative Example.

As described above, the method for preparing broth according to the present invention with the addition of a bandit can increase the overall deep taste of the broth by adding a bandit containing a lot of calcium, iron, and unsaturated fatty acids to increase the overall deep taste of the broth, and osteoporosis and In addition to preventing adult diseases, it can also help skin beauty, thereby contributing to the health promotion of consumers who enjoy various types of rice or soup.

In the foregoing, although specific embodiments of the present invention have been described and illustrated, the present invention is not limited to the described embodiments, and it is common knowledge in the field of this technology that various modifications and modifications can be made without departing from the spirit and scope of the present invention. It is obvious to those who have it. Therefore, such modifications or variations should not be individually understood from the technical spirit or viewpoint of the present invention, and the modified embodiments should belong to the claims of the present invention.

Claims (3)

As a method of manufacturing broth used for various stew or soup,
A material preparation step of preparing various materials, including dried bandai, for the preparation of the broth;
A first broth cooking step in which the bandangi, radish, green onion, and onion are placed in a cooking container together with water and cut off for a predetermined time;
A second broth cooking step in which the vandang, radish, green onion, and onion are removed, and water is first supplemented in the cooking container and anchovy is put in for a predetermined time; And
A third broth cooking step of removing the anchovy, supplementing water in the cooking vessel and adding salt minus the bitter water for a certain period of time to prepare a broth-added broth.
According to claim 1,
In the first broth cooking step, 20L of water, 500g of radish, 1kg of radish, 200g of green onions, and 300g of onions are added to cook for 2-3 hours,
In the second broth cooking step, 2L of water and 500g of anchovies are added to cook for 10 minutes.
In the third broth cooking step, 2L of water and 500 to 100 g of salt are added to cook for 20 to 30 minutes. According to claim 2,
The first and second broth cooking step is heated by senbul, and the third broth cooking step is a method of manufacturing broth-added broth, characterized in that heated by a low heat.

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