KR20200117178A - Kkamnyang ngugobchang - Google Patents

Abstract

The present invention provides a method for manufacturing stir-fried beef intestines comprising the following steps: filling beef intestines with flour and coarse salt and washing the same; adding Laurus nobilis leaves, Syzygium aromaticum, whole peppers, and large green onion to water with the washed beef intestines, followed by boiling the same; and cutting the boiled beef intestines finely, and mixing subsidiary materials and seasoning sauce with the same, followed by stir-frying the same. According to the present invention, it is possible to completely remove the smell of fat peculiar to beef intestines.

Description

KKAMNYANG NGUGOBCHANG}

The present invention relates to a method for preparing stir-fried giblets, and more particularly, it is possible to completely remove the smell of giblets peculiar to

And, by softening the meat quality and improving the chewiness, it relates to the manufacturing method of stir-fried giblets that both men and women can enjoy easily.

will be.

Gopchang-bokkeum is a Korean dish made with giblets. It is a dish of beef or pork intestines and various vegetables. Sona called Gopchang

It means the pig's small intestine. The giblets are the main ingredient for stir-fried giblets, but the giblets of other parts are also used a lot, so

The chewy texture of the giblets enhances the taste of stir-fried gopchang.

To make stir-fried giblets, not only skilled cooking skills and labor, but also the ability to handle ingredients cleanly and freshly

Because it is necessary, most of the gopchang stir-fried gopchang is sold at restaurants that specialize only in giblets. Stir-fried giblets are usually high

Because it contains a lot of pepper powder, it has a spicy and spicy taste, so it is a favorite food that is eaten not only as a meal but also as an alcoholic beverage.

Compared to lean meat, it is not good in appearance, has a unique scent, and is difficult to handle because it is difficult to cook.

You cannot eat it unless it is a specific place. Also, giblets have a fishy taste, so to get rid of this,

Although they are cooked together, the giblets cooked with this recipe still retain the unique smell and fishy taste of the giblets.

Some people who hate these tastes because of the chewy and stuffy mouth that occurs when chewing the giblets.

There is a tendency.

The present invention is proposed to solve the problem of the prior art as described above,

Its purpose is to completely remove the smell peculiar to giblets, and by softening the meat quality to improve chewiness,

It is to provide a manufacturing method of stir-fried gopchang that can be easily enjoyed by all cattle.

Another object of the present invention is to fill in flour and coarse salt to clean it, and to combine it with bay leaves, cloves, peppercorns and green onions.

To provide a composition for stir-fried giblets including giblets boiled in water, and subsidiary materials and seasonings.

The technical problem of the present invention as described above is achieved by the following means.

(1) washing the giblets by filling them with flour and coarse salt; Washed giblets with bay leaves, cloves, whole pepper and

Boiling in water with green onions; And cutting the boiled giblets finely, mixing the subsidiary ingredients and seasoning sauce, and roasting them.

Manufacturing method of stir-fried giblets comprising a.

(2) The method of claim 1,

A method for producing a stir-fried gopchang, characterized in that the washed giblets are boiled in boiling water for 60 to 80 minutes.

(3) The method according to 1,

Giblets, characterized in that further comprising the step of immersing the giblets in a solution containing polyphenols and sugar alcohol before boiling

Method of making stir-fry.

(4) The method of paragraph 1,

The ingredients are cabbage, onion, sesame leaves, enoki mushrooms, oyster mushrooms, green onions, and vermicelli.

Negative manufacturing method.

(5) Filling flour and coarse salt inside, washing, and boiled in water along with bay leaves, cloves, pepper and green onions.

A composition for stir-fried giblets, including giblets and subsidiary materials and seasonings.

According to the present invention, it is possible to completely remove the smell peculiar to giblets, and improve chewiness by softening the meat quality.

It provides a method of making gopchang stir-fried foods that both men and women of all ages can enjoy.

The present invention comprises the steps of washing the giblets by filling them with flour and coarse salt; Washed giblets with bay leaves, cloves, and tonghu

Boiling the green onions in water; And the boiled giblets are cut finely, and the ingredients and seasoning are mixed and fried.

It includes a method of manufacturing gopchang stir-fried gopchang including the step.

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

In the present invention, after filling the giblets with flour and coarse salt as a method of cleaning the giblets, the hand rub is repeated several times.

Adopt a method. At this time, the amount of flour and coarse salt is not particularly limited, and the weight ratio is 20:80 to 80:20

It is better to fill the inside of the giblets densely with the mixture of the mixture.

Before boiling the washed giblets in water, preferably immerse them in an aqueous solution containing polyphenols and sugar alcohols to remove the meat quality.

Softening can improve chewiness. Polyphenols are commercially available as they are or are used for tea or various fruits.

It can be obtained in the form of an extract of sorbitol, xylitol, erythritol, lactitol, mannitol, and maltitol.

It may be any one selected from the group consisting of or a mixture of two or more. The composition ratio of polyphenol and sugar alcohol is preferable.

Crab is in a ratio of 30:70 to 70:30 by weight, and these substances are in the range of 0.1 to 10% by weight based on 100% by weight of water.

Included. If it is added less than 0.1% by weight, the effect of addition is insignificant, and if it exceeds 10% by weight,

It is difficult to expect the resulting improvement effect, so it is preferable to set it within the above range. Polyphenols are natural antioxidants and have anticancer activity.

In addition to that, it can eliminate harmful bacteria in the intestine without affecting the beneficial bacteria. Moreover, Polype

Nool ingredient penetrates the inside of the giblets to soften the meat quality and improve chewiness. Sugar alcohol is also giblets

It penetrates inside and provides an effect of improving texture and chewiness. The immersion time of the giblets in the solution is 5 to

10 hours, if less than 5 hours, the penetration efficiency of each component is greatly reduced, and when immersed for more than 10 hours

Rather, there is a concern that it will impair the sensory properties.

Washed giblets are boiled in water with bay leaves, cloves, peppercorns, and green onions. At this time, bay leaves, cloves, whole pepper and large

Green onions perfectly remove the smell of giblets. Each of the above ingredients is 0.1 based on 100% by weight of water

It is enough to add about 10% by weight, and if any one of the components is added in less than 0.1% by weight,

It is difficult to achieve a complete effect, and if it exceeds 10% by weight, it is difficult to expect an improved effect due to the excess.

Therefore, it is better to add it within the above range. At this time, the boil time of the giblets is appropriate for about 60 to 80 minutes. Heating time

If it is shorter than this, the giblets will not be soft enough, and if it is longer than this, the giblets will increase in hardness again, making the giblets tough.

There is a problem.

Boiled giblets are cut finely, and the ingredients and seasoning are mixed and fried. Boiled giblets at this time are 2 to 6cm

Prepare a cut into about, preferably 3 to 4 cm size, and as a subsidiary material, cabbage, onion, sesame leaves, enoki mushrooms, and oysters

Mushrooms, green onions and vermicelli can be used. Chop cabbage and onion among the ingredients, and chop sesame leaves into about 1cm width.

Cut enoki mushrooms and oyster mushrooms, cut green onions into 1cm X 5cm bone plaques, and soak the vermicelli in water to prepare. bracket

The content of the subsidiary material is most suitable in terms of organoleptic properties to be added in the range of 0.1 to 10% by weight.

The marinade is preferably 600 to 800 parts by weight of water, 400 to 500 parts by weight of onion, and apple based on 100 parts by weight of giblets.

200 to 400 parts by weight, 100 to 200 parts by weight of pear, 150 to 250 parts by weight of sugar, 30 to 40 parts by weight of sesame

30 to 50 parts by weight, 30 to 50 parts by weight of mirin, 300 to 400 parts by weight of brewed soy sauce, 1 to 2 parts by weight of black pepper, minced

40 to 60 parts by weight of garlic, 10 to 30 parts by weight of minced ginger, 300 to 400 parts by weight of red pepper paste, 150 to 200 parts of red pepper powder

Use what consists of quantity parts.

Mix seasoning with the giblets prepared as above, stir-fry over high heat, mix vegetables, and add sesame oil as the final step.

Mix to complete the stir-fried giblets.

Provided as a composition for stir-fried giblets by the method of vacuum packaging each component used in the stir-fried giblets according to the present invention

If necessary, each ingredient is frozen and vacuum-packed to create instant giblets.

It can also be provided in the form of water.

Hereinafter, the contents of the present invention will be described with reference to specific examples, but these examples are provided to aid in understanding of the present invention, and the scope of the present invention is not limited thereby.

<Experimental Example 1> Hardness of giblets according to heating time

Put the sufficiently washed giblets in water containing 1% by weight of bay leaves, 2% by weight of cloves, 1% by weight of whole pepper and 1% by weight of green onions.

The hardness of the giblets according to the boiling and heating time was measured with a rheometer (model Compac-100, Sun Scientific, Japan).

It is shown in 1. As a result, when heated for 60 to 80 minutes, the hardness was minimized, and it was judged that the chewiness would be good.

<Example 1> Preparation of stir-fried giblets

After washing the beef gobchang with salt and flour according to the method shown in Figure 2, 1% by weight of bay leaves, 2% by weight of cloves, and barrel

It was put in water containing 1% by weight of pepper and 1% by weight of green onion and boiled for 60 minutes. Cut boiled giblets into 4cm pieces, and

10 parts by weight each of shredded cabbage, onion and sesame leaves per 100 parts by weight, torn enoki mushrooms and oyster mushrooms, 20 parts by weight each, 1 cm

20 parts by weight of Korean leek cut into x 5 cm bone plaques and 50 parts by weight of soaked vermicelli soaked in water were mixed. The sauce is listed in Table 1 below.

The composition as shown was followed.

Sauce (based on 200g organ meat) water kg 1.4 Jeongjong g 80 Kochujang g 700 onion g 900 Mirim g 80 Red pepper powder g 350 Apple g 600 Brewed soy sauce g 690 ship g 350 Black pepper g 3 Sugar g 390 chopped garlic g 100 Sesame salt g 70 Minced ginger g 40

Mix the seasoning prepared as above in the giblets with the subsidiary ingredients, stir-fry over high heat, mix vegetables, and mix sesame oil.

Combined to complete the stir-fried giblets (see Fig. 2).

<Example 2> Preparation of stir-fried giblets

Except that the giblets were immersed in water containing 5% by weight of polyphenol and 5% by weight of sorbitol before boiling the giblets for 7 hours.

According to the same procedure as in Example 1, stir-fried gopchang was prepared.

<Experimental Example 2> Sensory test

The sensory evaluation results of each sample of the above example performed on a panel of 30 people with excellent taste by a 5-point scale method are as follows.

As in Table 2, it was evaluated as excellent in all test items. Comparative Examples are bay leaves, cloves, whole peppers and leeks.

Except for the use of giblets boiled in water that was not added, the one prepared according to the method according to Example 1 was used.

Quality characteristics♪ division color flavor Scent Chewiness Overall acceptability Example 1 4.2 4.3 4.5 4.3 4.4 Example 2 4.4 4.5 4.6 4.5 4.5 Comparative Example 1 3.5 3.4 3.5 3.4 3.5

♪-1. Very bad. 2. It's bad. 3. Normal. 4. Good. 5. Very good.

As described above, although the description has been made with reference to the preferred embodiments of the present invention, those skilled in the art can variously modify the present invention within the scope not departing from the spirit and scope of the present invention described in the following claims.

You will understand that it can be defined and changed.

Claims (4)

Washing the giblets by filling them with flour and coarse salt; Washed giblets with bay leaves, cloves, whole pepper and leek

Boiled in water with; And cutting the boiled giblets finely, mixing the subsidiary ingredients and seasoning sauce, and roasting them.

Manufacturing method of stir-fried giblets containing. The method of claim 1,

A method for producing a stir-fried gopchang, characterized in that the washed giblets are boiled in boiling water for 60 to 80 minutes. The method of claim 1,

Giblets, characterized in that further comprising the step of immersing the giblets in a solution containing polyphenols and sugar alcohol before boiling

Method of making stir-fry. The method of claim 1,

The ingredients are cabbage, onion, sesame leaves, enoki mushrooms, oyster mushrooms, green onions, and vermicelli.

Negative manufacturing method.