KR20200114668A - Galbitang for instant cooking and its manufacturing method - Google Patents

Abstract

The manufacturing method of the instant cooking galbitang according to the present invention includes a first step of cutting beef ribs as a main material into an appropriate size, a second step of defrosting and removing blood in cold water (10 to 15°C), the defrosting And a third step of removing the odor (nurinnae) of the ribs by boiling the blood-removed beef ribs, a fourth step of washing the boiled beef ribs in cold water (10 to 15°C), the washed beef ribs, spices, and quinces in water. A fifth step of extracting boiled beef ribs, a sixth step of preparing the oil-removed beef ribs and first broth by filtering the boiled beef ribs, a seventh step of preparing steamed beef ribs by mixing the oil-removed beef ribs with a steamed sauce, It characterized in that it comprises the 8th step of preparing a second broth by adding mixed vegetables and additives to the first broth and water and heating it, and a 9th step of rapid freezing after mixing the steamed beef ribs and the second broth and packing. .

Description

Galbitang for instant cooking and its manufacturing method {Galbitang for instant cooking and its manufacturing method}

The present invention relates to a short rib soup for instant cooking and a method for manufacturing the same, and more particularly, while retaining the taste of the rib soup as it is, it captures the inherent smell (nurin smell) of meat, overcomes the limitations of the shelf life, and allows storage, distribution and cooking. It is easy, and it relates to a short rib soup for instant cooking and a method of manufacturing the same, which can be helpful in health while making an appetite by the efficacy and aroma of the ingredients peculiar to spices.

In general, galbi refers to a dish made of spine or spine that has a lot of protein (muscle) except for the spine. Due to its unique taste and nutrition, it is preferred not only to Koreans but also to foreigners as well as Kimchi and Bulgogi. Is one of the highest foods.

On the other hand, ribs include pork ribs using pork and beef ribs using beef, and the foods using these ribs include beef ribs stewed with ribs with stock, beef boiled ribs with seasoning, steamed pork ribs, and grilled ribs. And grilled pork ribs.

In the conventional galbitang, short ribs are mixed with broth and then simply boiled, or the first ribs are mixed with stock and then boiled again.

Therefore, the broth may have a umami taste, but the meat is different from the broth, so that it has a taste of boiled meat, or the smell of the raw ribs (nurinnae) cannot be removed, causing a severe rejection or deteriorating the umami taste.

On the other hand, as the lifestyles of modern people have changed through accelerated industrialization and economic growth, a major change in overall dietary life such as food and meal patterns is coming. Accordingly, the proportion of eating semi-cooked or fully-cooked foods that are not cooked at home and eaten, ordered, and delivered is increasing, and the proportion of skipping breakfast as the number of single-person households and dual-income couples increases. Is increasing.

In addition, as modern people's interest in health increases, demand for a food culture that can replace home-style meals with both convenience and nutrition is increasing.In line with this trend, the instant and breakfast substitute market has grown by more than 20% every year. I am recording it.

Fast foods such as bread, triangular kimbap, and sandwiches that are easy to eat as a breakfast substitute as above are generally sold and consumed, but Koreans who eat rice and soup as staple foods were reluctant and not only a burden on the stomach, but also nutritional aspects. There is also a lack of problems.

The present invention was devised to improve the above problems. In order to obtain a unique umami and aroma while maintaining the unique taste of Galbitang, the present invention is prepared by adding bay leaves and oregano as spices, and quince as a fruit. ) Can be completely eliminated, overcoming the limitations of the shelf life, and easy to store, distribute and cook.

In addition, it is an object of the present invention to provide a ready-to-cook galbitang and a method for producing the same, which can help health while creating an appetite by the efficacy and aroma of spices and quince-specific ingredients.

In order to achieve the above object, the present invention provides a first step of cutting the main material beef ribs, a second step of defrosting and removing blood from the cut beef ribs, a third step of defrosting and defrosting the beef ribs, and the boiled beef ribs. The fourth step of washing in cold water, the fifth step of boiling the washed beef ribs, spices, and quinces in water to extract the broth, the sixth step of removing the oil from the boiled beef ribs after separating the broth from the boiled beef ribs, the oil-removed beef ribs The 7th step of steaming the mixture with the steamed sauce, the 8th step of preparing a 2nd broth by mixing the first broth with water, mixed vegetables and additives, and packing the steamed beef ribs with the second broth and packing -30 It consists of a ninth step of rapid freezing at a temperature below ℃ ℃.

According to the instant cooking galbitang and its manufacturing method according to the present invention having the above configuration, the taste of the galbitang is preserved as it is, while overcoming the limitations of the shelf life, storage, distribution, and cooking are easy, and the ingredients unique to spices have It provides a method of preparing short rib soup for instant cooking that can contribute to health while creating an appetite by its efficacy and aroma, and a short rib soup for instant cooking according to the method.

In addition, by adding the spices, bay leaves and oregano, the broth is prepared to enhance the unique taste of galbitang and obtain a unique umami and aroma.

In addition, laurel leaves and oregano can completely remove the smell of ribs (smelling smell) of ribs by holding the smell of meat better than any other spices, and the effect of increasing the shelf life due to the preservative effect of the unique ingredients of laurel leaves. Can bring.

In addition, laurel leaves contain ingredients with anticancer and antioxidant effects such as terpene and curcumin, which are effective in preventing aging and preventing heart disease, and eucalyptol is contained to relieve tension and relieve stress. It helps, and also contains cineol and eugenol, which promotes digestive function and is effective in relieving stomach acid reflux and abdominal pain.

In addition, rosemarinic acid, one of the main components of oregano, acts as a strong antioxidant that helps the immune system, and oregano also contains a substance called beta-carophyllin (E-BCP), which relieves inflammation and reduces osteoporosis. , It is effective against diseases related to metabolism as well as arteriosclerosis.

In addition, quince has a good scent and is often used as a fragrance, and its efficacy when ingested is generally known to be good for bronchial disease, phlegm, and asthma. It also helps digestion and, in addition, is very good for relieving hangovers.

1 is a flow chart showing a method of manufacturing a short rib soup for instant cooking according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the following description. 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 disclosed contents may be thorough and complete, and the technical idea of the present invention may be sufficiently transmitted to those skilled in the art.

The manufacturing method of galbitang for instant cooking according to the present invention,

1. Step 1: Cut beef ribs

As the main ingredient, beef ribs are cut into certain sizes.

The constant size is preferably 3 to 4 cm.

2. 2nd step: Defrosting the cut beef ribs and removing blood

Put the cut beef ribs in cold water for 6 to 8 hours in summer and 8 to 12 hours in winter to defrost and remove blood.

The temperature of the cold water is preferably 10 ~ 15 ℃.

If the blood is removed less than the above-mentioned time, the blood in the material may not be sufficiently removed, and if the blood is removed beyond the suggested time, the efficiency of the work is deteriorated due to excessive blood removal work beyond the limit of blood removal. There is a problem of poor quality.

3. 3rd step: defrosting and boiling beef ribs with blood removed

Put the defrosted and blood-removed beef ribs in boiling water and blanch.

The temperature of the boiling water is preferably 90 ~ 110 ℃.

At this time, it is preferable to blanch for 5 to 10 minutes. If it takes less than 5 minutes to cook, it may not be able to sufficiently remove the odor of the ribs, and if it exceeds 10 minutes, a lot of juice may escape and the taste of the meat may be damaged.

The odor of the ribs refers to the smell and the smell of fat from the meat of animals.

4. The 4th step: Wash boiled beef ribs in cold water

The boiled beef ribs are washed in cold water.

The temperature of the cold water is preferably 10 ~ 15 ℃.

5. Step 5: Boil washed beef ribs, spices, and Chinese quince

The washed beef ribs, crushed spices, and further washed crushed quince are added to water, heated, and boiled by heating for 10 minutes from the time the water boils.

The washed beef ribs are preferably 90 kg of washed beef ribs per 70ℓ of water.

The crushed spice is used after crushing and mixing bay leaves and oregano, and 420 g of bay leaves and 420 g of oregano are preferable for 70 ℓ of water.

The quince crushed after washing is preferably 1.3kg of quince per 70ℓ of water.

At this time, when the boiling time is 10 minutes from the point the water boils, the meat is over-boiled and the chewy taste disappears.

Also, if the boiling time is shortened, the broth will not simmer properly.

6. Step 6: Manufacture of deoiled beef ribs and first broth

The boiled beef ribs prepared in the fifth step and the boiled beef ribs through the broth are separated into a first broth.

At this time, the oil from the filtered boiled beef ribs is removed, and the oil is removed from the beef ribs.

If the above oil removal operation is not performed, the rib soup feels oily and can be burdensome when eating.

7. The 7th step: making steamed beef rib

The oil-removed beef ribs and steamed sauce are put in a steamer and heated over low heat to prepare steamed beef ribs.

The steamed sauce is preferably mixed with 1.3kg of soy sauce, 700g of sugar, 500g of starch syrup, 190g of miwon, 290g of salt, 50g of pepper, 25g of ginger powder, 25g of garlic powder, and 15g of caramel color, per 30ℓ of water.

In this case, the mixing ratio of the oil-removed beef ribs and the steamed sauce is preferably 1 part by weight of the steamed sauce relative to the oil-removed beef ribs 3 parts by weight.

It is preferable to heat the heating time with low heat for 140 to 160 minutes. If it is heated for less than 140 minutes, the steamed sauce may not be cut from the meat, so it may not have a deep taste, and if it exceeds 160 minutes, there is a problem that the meat becomes excessively boiled and becomes tough.

In addition, if heated over strong heat, there is a problem in that the meat is excessively boiled before the heating time is completed.

8. The 8th step: manufacturing the second broth

The first broth, mixed vegetables, and additives are added to water and heated to prepare a second broth.

It is preferable that the amount of water is 150ℓ with respect to the first broth.

The mixed vegetable is used by crushing and mixing radish, onion, ginger, green onion, garlic, and pepper seeds. When using the mixed vegetable, the mixing ratio is 1.5kg radish, 1.2kg onion, 10g ginger, 1kg green onion, per 150ℓ of water, It is preferable to use 1 kg of garlic and 400 g of pepper seeds.

In addition, the additive is used by mixing soy sauce, dashida, miwon, salt, and pepper. When using the additive, the mixing ratio is 1.3kg of soy sauce, 1.5kg of Dashida, 400g of Miwon, 330g of salt, and 100g of pepper per 150ℓ of water. It is desirable.

It is preferable to heat the heating time for 80 to 100 minutes, and if heated for less than 80 minutes, the broth may not have a deep taste from mixed vegetables, and if it exceeds 100 minutes, the mixed vegetables will be excessively boiled. There is a problem of losing.

9. The 9th step: packaging and quick freezing

The steamed beef ribs and the second broth are mixed, packaged, and rapidly frozen.

The quick freezing is preferably performed at -30°C or lower, and the storage is preferably frozen at -18°C or lower.

The instant-cooking galbitang according to the present invention prepared by the above-described method is prepared by mixing and packaging the second broth and steamed beef ribs, so as to preserve the unique taste and nutrition of the galbitang, and rapidly freeze it at a temperature of -30°C or less. Stored and distributed at temperatures below -18℃ to maintain the color of the product.

In addition, due to the spices and quince, there is no unique scent of ribs and the shelf life is long.

In addition, the instant cooking galbitang according to the present invention can be eaten by opening the package and putting the contents into a pot and boiled or boiled in a pot or the like, and then put in a bowl or the like.

Claims (7)

In the manufacturing method of ready-to-cook galbitang,
The first step of cutting beef ribs into a certain size as the main ingredient,
The second step of thawing the cut beef ribs in cold water (10~15℃) and removing blood,
The third step of removing defrosted and blood-removed beef ribs to remove the unique smell of ribs.
The fourth step of washing boiled beef ribs in cold water (10~15℃),
The fifth step of boiling washed beef ribs, spices, and Chinese quince in water to extract the broth,
The 6th step of manufacturing the first broth and the oil-removed beef ribs by filtering the boiled beef ribs,
The 7th step of preparing steamed beef ribs by mixing steamed beef ribs with oil removed beef ribs,
Step 8 of preparing a second broth by adding mixed vegetables and additives to the first broth and water and heating,
Characterized in that consisting of a ninth step of rapid freezing after mixing and packing the steamed ribs and the second broth,
Method for preparing short rib soup for instant cooking. The method of claim 1,
The characteristic size of the first stage is 3 to 4 cm,
Method for preparing short rib soup for instant cooking. The method of claim 1,
The second stage of thawing and bleeding is characterized by 6 to 8 hours in summer and 8 to 12 hours in winter.
Method for preparing short rib soup for instant cooking. The method of claim 1,
The 5th spice is mixed with 420g of bay leaves and 420g of oregano per 70ℓ of water,
The quince is characterized by being 1.3kg per 70ℓ of water,
Method for preparing short rib soup for instant cooking. The method of claim 1,
In the production of the steamed beef ribs of the 7th step, after mixing 3 parts by weight of the oil-removed beef ribs with 1 part by weight of steamed sauce, the mixture is heated for 140 to 160 minutes,
The steaming sauce of the 7th step is characterized by mixing 1.3kg of soy sauce, 700g of sugar, 500g of starch syrup, 190g of Miwon, 290g of salt, 50g of pepper, 25g of ginger powder, 25g of garlic powder and 15g of caramel color, per 30ℓ of water.
Method for preparing short rib soup for instant cooking. The method of claim 1,
The mixed vegetable of the 8th step is a mixture of 1.5 kg of radish, 1.2 kg of onion, 10 g of ginger, 1 kg of green onion, 1 kg of garlic and 400 g of red pepper seeds per 150 ℓ of water.
The additive of the 8th step is characterized by mixing 1.3kg of soy sauce, 1.5kg of Dashida, 400g of Miwon, 330g of salt, and 100g of pepper per 150ℓ of water.
Method for preparing short rib soup for instant cooking. It is prepared by the method of any one of claims 1 to 6,
Characterized in that the content of beef ribs is 30%,
Short rib soup for instant cooking.

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