KR20200075279A - Meat cooked in the oven by wrapping the Sous-vide cooked meat in a dough and its cooking method - Google Patents

Abstract

The present invention is to provide a meat cooking method of wrapping sous vide cooked meat with dough and baking the same in an oven. At the time of cooking, the meat is firstly cooked by a sous vide recipe, and then the sous vide cooked meat is wrapped in the dough and cooked secondarily in the oven or a stove. Therefore, while a flavor of each of ingredients including the meat is maintained without loss, the exterior is also unique, so that an eater of the dish can arouse appetite. The meat cooking method of wrapping the sous vide cooked meat with the dough and baking the same in the oven includes the following steps of: manufacturing the dough (S1); cooking the meat with a sous vide method (S2); bonding edges of underlying dough and upper dough (S3); and roasting the meat (S4).

Description

Meat cooked in the oven by wrapping the Sous-vide cooked meat in a dough and its cooking method}

The present invention relates to a method of cooking meat. More specifically, the meat is cooked primarily according to the Souvide recipe, and then wrapped in dough (flour) and baked in the oven or oven to cook second, wrapped in Souvide cooked meat with dough and baked in the oven It relates to a cooking method.

Meat is mainly composed of water, protein, fat and minerals, and contains small amounts of vitamins, pigments and enzymes. These meats are protein foods of good nutritional quality because they are similar to the amino acid composition of human tissue protein. The main purpose of cooking meat is to increase the internal temperature of the meat to improve the taste and soften the muscles so that they can be easily digested. It is not recommended to soak meat in water for a long time since water-soluble substances such as the vitamin B group may elute and lose nutritionally. When cooking meat, it is a good idea to know the characteristics of the parts and use appropriate recipes.

There are two types of recipes for meat: moist heat recipes that use water, such as hot water, hotpot, stew, and steam, and dry heat recipes that directly or indirectly heat meat without using water, such as grilled steaks. However, when cooking meat using such a dry heat recipe, the meat containing nutrients in the meat tends to elute and be lost. On the other hand, in the cooking of meat, in addition to the nutritional aspects, it is important not only to consider the taste, but also to visually arouse the appetite.

For example, in Patent Registration No. 10-1542144, low-temperature vacuum cooking method of chicken breast that can cook chicken breast at low-temperature vacuum to suppress redness of the meat, suppress rancidity of proteins and lipids, and improve shelf life. Although the nutritional aspect is considered in the patent, the visual aspect is not considered at all.

In addition, Patent Registration No. 10-1112520 discloses a method for cooking meat using a bamboo barrel, wherein the patent removes the fishy taste of meat due to the invasion of the bamboo barrel in the cooking process, that is, the mortality invades the meat. There is an effect of enhancing the flavor of meat. However, the patent has no special configuration visually except for using bamboo.

Therefore, when cooking meat, while maintaining the flavor of each of the ingredients including meat used for cooking without loss, and having a visually unusual and unique visual, to provide a dish and a cooking method that can arouse appetite by the eater I would say it is necessary.

The present invention has been devised to solve the above problems, and the object of the present invention is to prepare meat first by using a Sous Vide recipe, then wrap the Sous Void cooked meat with dough in an oven or oven 2 By cooking with tea, while maintaining the flavor of each of the ingredients, including meat, without loss, the visual visual is also unique, so that the cooked meat can be aroused with appetite. It is intended to provide a method of cooking meat.

The method for cooking meat according to the present invention includes: mixing flour, yeast, salt, sugar, water, and olive oil, kneading, and then ripening and pushing a hand or a straw to prepare a dough (S1); After placing the meat in a vacuum wrapper, sprinkle the rice malt salt on the meat and vacuum pack it, mature it while refrigerating for 12 to 16 hours at a temperature of 2 to 6°C, and then 5 to 5 to a temperature of 60 to 80°C in a sous machine. After cooking for 7 hours, using ice water to cool, the meat is cooked by souvide (S2); After putting the suvid cooked meat in the oven or oven for 10 to 15 minutes at 200 to 300°C, spread a piece of dough prepared in step S1 on the oven pan and apply the pizza sauce inside the edges 2 to 3 cm. On top of that, put the suvy-cooked meat on top, put the topping material, cover the meat with one piece of dough, apply pressure to the edges that touch the dough underneath, and bond the edges of the bottom dough and the top dough together. When adhering, the air is blown through a hose into the inside of the upper and lower dough before adhering a portion to be bonded last, followed by adhering (S3); It is characterized in that the cooked meat is wrapped in a dough prepared in the step S1 and put in a preheated oven at 270 to 300°C and baked for 5 to 10 minutes (S4).

Preferably, in the method of preparing dough in step S1, 500 parts by weight of strong powder, 8 parts by weight of yeast, 6 parts by weight of salt, 30 parts by weight of sugar, 260 to 280 parts by weight of lukewarm water, and 40 parts by weight of olive oil are prepared, respectively. Then, put the prepared strong powder in a bowl to be kneaded, and put the prepared yeast, salt and sugar on the strong powder (S11); Kneading while dividing the lukewarm water of 35-40° C. into 2 times (S12); When the dough is agglomerated, adding the prepared olive oil and further kneading (S13); After the dough is finished, cover the dough bowl with one or two small holes, and mature for 30 to 60 minutes at room temperature of 20 to 30°C (S14); The dough that has been aged is once again beaten to remove the gas from the dough, and the dough is divided in half and pushed with a straw to make a 12 to 13 inch round dough (S15) to prepare two doughs.

Preferably, the method of manufacturing the rice yeast salt of step S2 includes: preparing 400 weight parts of rice yeast and 134 weight parts of salt, respectively (S21); When the rice yeast is slightly moistened by rubbing the rice malt by hand for 15 to 20 minutes, add the prepared salt and rub it until the dough begins to clump together (S22); Mixing the dough prepared in step S22 with water of 20-30° C. in the same amount as rice malt, and then putting it in a container and covering it with cotton wool (S23); Rice yeast salt is prepared through a step (S24) of fermentation at a temperature of 23 to 28°C for 14 to 16 days, and the prepared rice yeast salt is ground in a blender and used.

Preferably, the meat is any one of chicken, beef, pork and duck, and the topping material is any of cheese, bacon and mushroom.

The meat dishes cooked according to the present invention are primarily cooked for a long time at a low temperature (about 60° C.) to preserve the meat's unique taste and aroma, moisture, texture and nutrients, and to prepare meat cooked using a Suvid recipe. Because it is completely wrapped with dough made of flour dough and placed in an oven or oven, nutrients and gravy are preserved as much as possible, and each flavor of the ingredients used is maintained without loss. In addition, the soup meat wrapped with dough according to the present invention has a visually unusual and unique visual compared to grilled or boiled dishes (eg, tang, broth, baeksuk, etc.) that are cooked in a conventional manner. Can inspire appetite and curiosity.

Figure 1 is a picture of a suvy meat (chicken) wrapped in dough cooked by a method of cooking a suvy chicken wrapped in dough according to the present invention.
FIG. 2 is a photograph showing a state after removing the upper dough in FIG. 1.

The present invention is a method of preparing a subid-cooked meat wrapped with dough, mixing and kneading strong powder, yeast, salt, sugar, water, and olive oil, and then ripening and pushing the straw to prepare dough (S1) ); After placing the meat in a vacuum wrapper, sprinkle the rice malt salt on the meat and vacuum pack it, mature it while refrigerating for 12 to 16 hours at a temperature of 2 to 6°C, and then 5 to 5 to a temperature of 60 to 80°C in a souvide machine. After cooking for 7 hours, using ice water to cool, the meat is cooked by souvide (S2); After putting the suvid cooked meat in the oven or oven for 10 to 15 minutes at 200 to 300°C, spread a piece of dough prepared in step S1 on the oven pan and apply the pizza sauce inside the edges 2 to 3 cm. On top of that, put the suvy-cooked meat on top, put the topping material on it, cover the meat with one remaining dough and apply pressure to the edges that touch the bottom dough, bonding the edges of the bottom dough and the top dough together, When adhering, the air is blown through a hose inside the upper and lower dough to inflate it before adhering a portion to be bonded last (S3); The sub-vide cooked meat wrapped with dough made in step S1 is put in an oven preheated to 270-300°C and cooked through a step (S5) of baking for 5-10 minutes.

The Souvide recipe is a method of cooking food contained in a sealed bag at medium to high temperature for a long time, and is a known recipe. Dishes cooked by such a Suvid recipe not only lose the moisture of the ingredients, but also preserve the taste and aroma, and are significantly different from conventional dishes in terms of texture. In addition, when baked in the oven or oven heated in the step S5, the air inside the dough expands, and when the dough is maintained as a ball, the dish is visually exotic and has a unique visual, which will induce the appetite and curiosity. You can. In addition, since it is completely wrapped with dough and placed in an oven or oven, nutrients and gravy are preserved as much as possible, and each flavor of the used ingredients is maintained without loss.

In addition, the method for preparing dough in the step S1, 500 parts by weight of strong powder (wheat flour), 8 parts by weight of yeast, 6 parts by weight of salt, 30 parts by weight of sugar, 260 to 280 parts by weight of lukewarm water, 40 parts by weight of olive oil Preparing each, putting the prepared strong powder in a bowl to be kneaded, and placing the prepared yeast, salt and sugar on the strong powder (S11); Kneading while dividing the lukewarm water of 35-40° C. into 2 times (S12); When the dough is agglomerated, adding the prepared olive oil and kneading further (S13); After the dough is finished, wrap the dough bowl with one or two small holes, and mature for 30 to 60 minutes at room temperature of 20 to 30°C (S14); Ingredients prepared in step S11 are prepared through the step (S15) of aging the finished dough once more, draining the gas from the dough, dividing the dough in half and pushing it with a push to make a 12 to 13 inch round dough (S15). , Yeast, salt, sugar, water, olive oil) is the amount to make 2 dough.

In addition, the method for preparing the rice yeast salt used in the step S2 includes: preparing 400 parts by weight of rice yeast and 134 parts by weight of salt (⅓ of rice yeast) (S21); When the rice yeast is rubbed by hand for 15 to 20 minutes, the yeast is fermented with the warmth of the hand, and when the rice yeast is slightly moistened, the prepared salt is added and rubbed until the dough begins to clump a little (S22); Mixing the dough prepared in step S22 with water of 20-30° C. in the same amount as rice malt, and then putting it in a container and covering it with cotton wool (S23); Rice leaven salt is manufactured through the step of fermentation (S24) for 14 to 16 days at a temperature of 23 to 28°C. Grinded rice leaven salt with a blender is placed in a container (bottle, bowl, etc.) and stored for 6 months. It is possible, and the rice yeast salt prepared in this way is a natural enzyme.

[Example]

The following example is an example illustrating a process for cooking a typical amount of 2-3 servings.

<Production of dough>

In a bowl to be kneaded, 500 g of wheat flour was prepared, and 8 g of yeast, 6 g of salt, and 30 g of sugar were placed on the flour so as not to touch each other. Subsequently, 270 g (temperature: 35° C.) of lukewarm water was added in two portions and kneaded. When the dough was kneaded, 40 g of olive oil was added and further kneaded. After the dough was finished, a small bowl was covered with two wraps, and aged at 45°C for 45 minutes. After aging the dough once more, the gas was removed from the dough, and the dough was divided in half and pushed with a hand or a push to produce a 13-inch round dough.

<Production of rice malt salt>

400 g of rice yeast and 134 g of salt of 1/3 of rice yeast were prepared. The prepared rice malt was rubbed with clean hands for 20 minutes. At this time, the yeast is fermented by the warmth of the hand. When the rice yeast became slightly moist, the prepared salt was added and the dough was rubbed until the dough began to clump little by little. In the above dough, rice yeast and the same amount (400g) of water (25℃) close to room temperature were mixed appropriately, put in a sterilized bottle and covered with cotton cloth. After fermentation at a temperature of 25° C. for 15 days, it was used by grinding with a blender.

<Cooking for suvid chicken using rice yeast salt>

600g chicken for three chickens was prepared. After dividing the prepared chicken belly into a vacuum packaging, 30 g of the rice yeast salt was placed inside the chicken belly and vacuum-packed. It was aged by refrigerating at 4° C. for 14 hours. It was cooked for a long time at a low temperature for 6 hours at 73° C. in a Suvid machine capable of keeping the temperature constant. After preparing the ice water, the chicken that had been cooked for 6 hours was cooled sufficiently.

<Douvid chicken wrapped in dough>

The cooked souvide chicken was baked in an oven at 250° C. for 13 minutes. A piece of dough prepared in advance was placed on an oven pan, the pizza sauce was applied to the inside of the 2.5 cm edge, and the cooked suvi chicken was placed. Put the cheese and bacon toppings on the side of the suvi chicken, cover the remaining dough, and close the edges that touch the dough underneath. gave. When baked in an oven preheated to 280° C. for 7 minutes, the air inside was expanded to complete like a ball (see FIG. 1 ).

As seen in the picture of FIG. 1, the subid chicken dish wrapped in dough cooked according to the present invention, because it is completely wrapped with dough, preserves nutrients and juices as much as possible, and loses each flavor of the ingredients used. Without it. In addition, the soup chicken wrapped with dough according to the present invention has a visually unusual and unique visual compared to whole chicken, Baeksook, etc. cooked in a conventional manner, which can induce an appetite for the eater.

Twenty men and women of all ages were asked to try the suvi chicken dish wrapped in dough prepared as above. After their tasting, the testimony was evaluated that the soup chicken wrapped with dough according to the present invention not only causes more visual interest compared to the existing chicken dishes such as whole chickens and baeksook, but also is superior in the flavor of other ingredients including chicken. received.

The above description is illustrative of the present invention, and the embodiments disclosed in the specification are not intended to limit the technical idea of the present invention, but are intended to explain the present invention. Various modifications and variations will be possible without departing from the technical idea of. Therefore, the protection scope of the present invention is to be interpreted by the matters described in the claims, and technical matters within the equivalent scope thereof should be interpreted to be included in the scope of the present invention.

Claims (6)

As a method of cooking a souvide cooked meat wrapped in dough,
After mixing and kneading the strong powder, yeast, salt, sugar, water and olive oil, mature and push the wheat straw to prepare dough (S1);
After placing the meat in a vacuum wrapper, sprinkle the rice malt salt on the meat and vacuum pack it, mature it while refrigerating for 12 to 16 hours at a temperature of 2 to 6°C, and then 5 to 5 to a temperature of 60 to 80°C in a sous machine. After cooking for 7 hours, using ice water to cool, the meat is cooked by souvide (S2);
After putting the suvid cooked meat in the oven or oven for 10-15 minutes at 200~300℃, spread one pizza dough prepared in step S1 on the oven pan and apply the pizza sauce inside the edges 2-3cm. On top of that, put the suvy-cooked meat on top, put on the topping material, cover the meat with one piece of remaining dough, apply pressure to the edges that touch the dough underneath, and bond the edges of the bottom dough and the top dough together. When adhering, the air is blown through a hose inside the upper and lower dough to inflate it before adhering the last bonded portion (S3);
Step S4 of the sub-cooked meat wrapped in dough made in the step S1 is put in an oven preheated to 270 to 300°C and baked for 5 to 10 minutes (S4);
A method of cooking meat in a method of baking in an oven by wrapping souside-cooked meat in a dough.
According to claim 1,
Method of manufacturing a dough in the step S1,
Prepare 500 parts by weight of strong powder, 8 parts by weight of yeast, 6 parts by weight of salt, 30 parts by weight of sugar, 260 to 280 parts by weight of lukewarm water, and 40 parts by weight of olive oil. Step of putting yeast and salt and sugar (S11);
Kneading while dividing the lukewarm water of 35-40° C. into 2 times (S12);
When the dough is agglomerated, adding the prepared olive oil and kneading further (S13);
After the dough is finished, cover the dough bowl with one or two small holes, and mature for 30 to 60 minutes at room temperature of 20 to 30°C (S14);
Step of aging the dough once more, degassing the dough, dividing the dough in half and pushing it with a push to make a 12 to 13 inch round dough (S15);
A method of cooking meat in a method of baking in an oven by wrapping souside-cooked meat with dough, characterized in that two dough is prepared.
According to claim 1,
The method of manufacturing the rice yeast salt of step S2,
Preparing 400 parts by weight of rice yeast and 134 parts by weight of salt, respectively (S21);
When the rice yeast is slightly moistened by rubbing the rice malt by hand for 15 to 20 minutes, add the prepared salt and rub until the dough begins to clump together (S22);
A step in which the dough prepared in step S22 is mixed with water of 20-30° C. in the same amount as rice yeast, and then covered with cotton cloth in a container (S23);
Fermenting 14 to 16 days at a temperature of 23 to 28°C (S24);
A method of cooking meat in a way that wraps the cooked meat in a oven, wrapped with dough, characterized in that the rice yeast salt is prepared through the milling, and the prepared rice yeast salt is ground with a blender.
According to claim 1,
The meat is a chicken, beef, pork, duck meat, characterized in that any one of the souside cooked meat wrapped in dough and baked in the oven.
According to claim 1,
The topping material in the step S3 is cheese, bacon, mushrooms, characterized in that any one of the soup-based meat cooking method of baking in an oven wrapped in dough.
Claim 1 to claim 5, characterized in that cooked by the cooking method according to any one of the sub-bit cooked meat wrapped in dough and baked in an oven.

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