KR20200142607A - Method of making clear broth using camellia petals - Google Patents

Abstract

A method of making a clear broth using Camellia japonica petals according to the present invention provides the original taste and flavor of pork by adding sweetness and flavor to a broth using Camellia japonica petals to remove the odor of pork. The method comprises: an ingredient preparation step of preparing blood-removed pork and Camellia japonica salt through a pork blood-removing step of removing the blood contained in mixed pork in which the arm shoulder and the leg of the pork are mixed in a ratio of 1: 1 to 1: 2 and a Camellia japonica salt preparation step of preparing Camellia japonica salt made by crushing dried Camellia japonica flowers, from which stamens and moisture have been removed, and natural salt together; a marinating liquid preparation step of mixing the Camellia japonica salt and kelp extract to make a marinating liquid for marinating the blood-removed pork; a pork marinating step of impregnating the pork that has undergone the blood-removing step in the marinating liquid for 5 to 6 hours; a first heating step; a second heating step; a third heating step; and a resting step. The present invention can produce a large amount of clear broth with a mild Camellia japonica scent and sweet taste without odor. In addition, the present invention has an effect of increasing the original meat flavor while eliminating the odor of meat in producing clear broth and has an effect of helping blood circulation and skin beauty.

Description

Method of making clear broth using camellia petals}

The present invention relates to a method for producing meat broth using pork, and in particular, to a method for producing a clear broth that provides the original taste and aroma of pork by adding sweetness and aroma to the broth using camellia petals to remove the odor of pork. .

'Bashi' means water from which meat is boiled in the dictionary.

On the other hand, the flavor of food is determined by the smell, taste, and texture of the food, and broth is the basic factor that determines this flavor.

Meat or bones are used to make broth, and when heated, it causes loss of volatile substances contained in meat, caramelization of sugars, dissolution and decomposition of fat, and decomposition and denaturation of proteins, thereby changing the flavor. , Ingredients that give flavor to the broth while boiling are water-soluble proteins, fats, minerals, and gelatin.

When bones are added and boiled like meat, the flavor components contained in the fat improve the flavor, and the reason the broth becomes white when the bones are boiled is because the phospholipids from the bones cause a kind of emulsification.

Normally, clear broth made without using bone is called'cheongtang', and bone broth using bone is called'baektang'.

Naengmyeon and Galbitang are typical foods using clear broth, and Seolleongtang and Bone Haejangguk are typical for bone broth.

When making such a broth, vegetables such as celery, onions, green onions, cabbage, and carrots are added and boiled to remove the peculiar smell of meat, commonly referred to as'catch', and the bleeding process and'unregulation' commonly referred to as'bleeding' During the process of making the broth through a heating process called this, the odor can be removed.

In particular, since the clear broth used to make a variety of foods plays a decisive role in determining the flavor of the food, it is more important to remove the'bad smell' compared to bone broth.

On the other hand, due to the recent diversification of dietary life and food culture, the variety of soup types using clear broth are becoming more diverse, and many people enjoy eating such types of soup. 'It is very difficult to remove, and there is a limit to mass production of clear broth that will enhance the flavor of Tang type foods, and thus there is a limit to providing higher quality Tang type foods. It has not contributed to the development at all.

As a related prior art, the name of the invention of Application No. 10-2014-0146503, "Method of manufacturing clear broth for soup" has been disclosed.

The prior art relates to a method for producing clear broth for soup, (a) 45 gal capacity of stainless steel containing 80 parts of paraffin inside a double pot excluding the bottom, and auxiliary broth of stainless material of 20 gal capacity and 15 gal capacity Preparing each bucket; (b) filling and boiling 2/3 of the water in each of the main broth and the 20gal auxiliary broth; (c) dipping 8 kg of pork bones and 5 kg of pork bones in water for 2 hours to remove blood; (d) cutting 6 pig heads in half, removing the ears for 2 hours after removing the ears to reduce nasty smells and bad smells to remove blood and then turning on water to wash several times; (e) Put the pork bones and spine of the pork bones in step (c) and the head of the pork in step (d) in the boiling state of the water in the broth tank with the heat up to the maximum, close the lid, and when boiling, open the lid and remove oil and impurities. Removing the hair several times while removing the money after 2 hours; (f) removing the head of the pig with a ladle, and then replenishing the reduced amount of the broth in the broth from the boiled auxiliary broth; (g) When the main broth container of step (f) boils, add 28 kg of radish, 12 scoops of donsunji washed with clean water for a savory taste, and 5 kg of beef sesame cut into 4cm size each side for a cool taste. Put it in and adjust it over medium heat to remove the blood when it boils for about 10 minutes, and add 1,040g of salt and 360g of Miwon; (h) Open the lid a little so that the broth in the broth in step (g) does not overflow, and blood and impurities Removing from time to time, removing the radish after 1 hour, and boiling again for 1 hour and 30 minutes; (i) After reducing the heat power to the minimum so that the broth in step (h) above does not cool down, remove the pork saengji and throw it away, and put some of the beef saengji and broth in a 15 gal auxiliary broth for 1 hour Disclosed is a method for preparing a clear broth for soup rice, which includes the step of removing the upper impurities with a ladle and finally completing it, and the clear broth for soup rice provided by such a certain recipe becomes clearer, taste, and The fragrance and color have a certain effect.

The above conventional technology is a method of manufacturing clear broth limited to soup rice. It is made from start to finish by a certain recipe at once and is boiled immediately during business hours without boiling anymore, so the taste is constant and even beginners can easily adapt to the recipe. By making it possible to reproduce, it is possible to reproduce the same taste in each affiliated store, and the color is not cloudy, the taste is clear, and there is no foreign body feeling, so it provides the effect of providing soup with high preference and preference to anyone of all ages. .

However, there is a problem in that the prior art as described above also has a problem in removing the bad smell, there is a need for a method for producing a clear broth capable of providing the flavor of a clear meat broth while removing the bad smell.

The present invention was invented to solve the problems of the prior art as described above, and in manufacturing clear broth in large quantities, it is an object of the present invention to provide a clear broth manufacturing method capable of increasing the original meat flavor while eliminating the odor of meat. To do.

In addition, an object of the present invention is to provide a clear broth manufacturing method that can help blood circulation and skin care.

Other objects of the present invention can be understood through the features of the present invention, can be more clearly understood through the embodiments of the present invention, and can be realized by means and combinations shown in the claims.

In order to achieve the problem to be solved by the present invention as described above, the present invention has the following technical characteristics.

The method for producing clear broth using camellia petals of the present invention includes the step of bleeding pork to remove blood contained in mixed pork consisting of a ratio of 1 to 2 in a ratio of 1 to 2 in the forelimbs and hind limbs of pigs, and A material preparation step of preparing bleeded pork and camellia salt through the camellia salt preparation step of preparing camellia salt made by crushing dried camellia flowers and natural salt from which moisture has been removed; Preparing a jaeum solution to prepare a jaeum solution for sleeping bleeded pork by mixing the camellia salt and kelp extract; Pork marinating step of impregnating the pork that has undergone the bleeding step of the pork in the jae-eum solution and sleeping for 5 to 6 hours; Put the pork that has gone through the above pork marinating step in a pressure cooker, add jeongjae water so that the ratio of pork and jeongjaesu is 1 to 0.8 in the ratio of 1 to 0.6, and then the hinroot of leek, peeled garlic, onion, radish, peeled ginger and whole pepper Putting the subsidiary material including, and heating the pork and the subsidiary material over high heat for 10 to 15 minutes after starting to boil to cook the pork and the subsidiary material; A second heating step of heating in medium heat for 5 to 10 minutes after the first heating step; A third heating step of heating at low heat for 1 to 5 minutes after the second heating step; And a resting step of leaving at room temperature for 20 to 40 minutes while heating is stopped after completing the third heating step.

In addition, the step of bleeding pork in the method for producing clear broth using camellia petals of the present invention is performed in flowing water at room temperature for 15 to 24 hours.

In addition, the dried camellia flower of the camellia salt preparation step of the method for producing a clear broth using camellia petals of the present invention is to remove the moisture contained in the camellia flower by repeating the drying and cooling of the camellia flower removed from the flower liquor 4 to 6 times; To do.

In addition, the step of preparing camellia salt in the method for producing clear broth using camellia petals of the present invention comprises mixing and pulverizing 0.5 to 1.5% by weight of the dried camellia flower and 98.5 to 99.5% by weight of the natural salt to make camellia salt; To do.

In addition, the step of preparing the ash solution in the method for producing a clear broth using camellia petals of the present invention is to prepare a ash solution by mixing 7 g to 15 g of the camellia salt per 1 liter of the kelp extract.

In addition, the resting step of the method for producing clear broth using camellia petals according to the present invention includes adding dried camellia leaves in an amount of 0.03% to 0.06% based on the weight including pork, subsidiary materials, and purified water.

In addition, the resting step of the method for producing clear broth using camellia petals of the present invention is to add 2% to 4% of soybean oil based on the weight including pork, subsidiary materials, and purified water.

In addition, the resting step of the method for producing clear broth using camellia petals according to the present invention includes adding 0.5% to 1.5% camellia oil based on the weight including pork, subsidiary materials, and purified water.

The present invention has the effect of being able to produce a clear broth with a subtle camellia flavor and a sweet taste without odor through the means for solving the above problems.

In addition, the present invention has the effect of increasing the original meat flavor while eliminating the odor of meat in preparing clear broth.

In addition, the present invention has an effect that can help blood circulation and skin care.

Other effects of the present invention can be understood through the features of the present invention, can be more clearly known through the embodiments of the present invention, and can be exerted by means and combinations shown in the claims.

1 is a view showing the sequence of a method for producing a clear broth using camellia petals of the present invention.

For detailed description of the present invention to be described below, reference is made to the accompanying drawings, which illustrate specific embodiments in which the present invention may be practiced. These embodiments are described in detail enough to enable a person skilled in the art to practice the present invention. It should be understood that the various embodiments of the present invention are different from each other, but need not be mutually exclusive. For example, specific shapes, structures, and characteristics described herein may be implemented in other embodiments without departing from the spirit and scope of the present invention in relation to one embodiment. In addition, it is to be understood that the location or arrangement of individual components in each disclosed embodiment may be changed without departing from the spirit and scope of the present invention. Accordingly, the detailed description to be described below is not intended to be taken in a limiting sense, and the scope of the present invention is limited only by the appended claims along with all the scopes equivalent to those claimed by the claims. Like reference numerals in the drawings refer to the same or similar functions over several aspects.

The method for preparing clear broth using camellia petals of the present invention is as shown in FIG. 1 showing the sequence of the method for preparing clear broth using camellia petals of the present invention, the material preparation step (S10); Preparation step of the ream solution (S20); Pork sleeping step (S30); The first heating step (S40); Secondary heating step (S50); The third heating step (S60); And a resting step (S70).

The material preparation step (S10) is a step of preparing camellia salt for simmering blood-free pork and blood-free pork in order to prepare a clear broth according to the present invention, as shown in FIG. S11) and camellia salt preparation step (S12).

The pork bleeding step (S11) is a step of preparing bleeding pork for making clear broth by removing blood contained in pork consisting of a ratio of 1 to 2 in a ratio of 1 to 2 of pork at the front and hind legs of the pig. At this time, the bleeding pork is the pork of the front and hind legs of the pig in a ratio of 1 to 2 to a ratio of 1 to 1.

For example, if 1 kg of pork is used on the forelimbs of pigs, the minimum of 1 kg to 3 kg of pork on the hind legs is used.

Forelimb pork, commonly referred to as'pork forelimb', is composed of muscles with a large amount of exercise, so it provides a rich flavor and rich juice. The fat content is 12.36 g per 100 g, which is relatively low compared to other parts and has meat protein. Its content is 16.3 g per 100 g, which is relatively high compared to other parts, and it contains a lot of vitamin B1, so its nutritional value is high.

On the other hand, hindlimb pork, commonly referred to as'pork hindlimb', is 16.5g per 100g, which has a higher fat content than forelimb pork, but has a low fat content compared to other parts, providing a rich flavor and rich juice like forelimb pork. And, the content of meat protein is 18.5 g per 100 g, which is relatively high compared to other parts, and it contains a lot of vitamin B1, so its nutritional value is high.

Therefore, the clear broth according to the present invention provides a clear broth and a rich flavor by using a mixture of forelimb pork and hind limb pork, which have a low fat content and are juicy, in a ratio of 1 to 2 Make it possible to provide B1.

As above, the pork removes blood contained in the muscle through the pork bleeding step (S11).

Since the blood of pork is one of the main causes of bad smell, it is desirable to remove the pork in running water at room temperature for 15 to 24 hours.

In other words, by putting the pork in a container where the water at room temperature continues to flow for 15 to 24 hours, all the blood contained in the muscle tissue of the pork can be removed.

In the camellia salt preparation step (S12), a camellia salt having a certain particle size is made by mixing and pulverizing the dried camellia flowers and natural salt such as sea salt from which moisture has been removed from the camellia flowers.

At this time, it is preferable to crush the dried camellia flowers and natural salt as finely as possible.

In such a dried camellia flower, the drying and cooling process of the camellia flower is repeated 4 to 6 times so that only moisture can be removed while maintaining the fragrance and active ingredients contained in the camellia flower so that the moisture contained in the camellia flower is less than 5%. It is desirable to do.

The roasting is performed so that the camellia flowers do not burn on a plate heated at several tens of ℃ to hundreds of °C, and the cooling allows the moisture on the surface of the camellia petals to be removed evenly through rubbing rather than natural cooling.

On the other hand, the camellia salt produced through the camellia salt preparation step (S12) is preferably made by mixing and pulverizing 0.5 to 1.5% by weight of the dried camellia flower and 98.5 to 99.5% by weight of the natural salt.

For example, if 100 g of camellia salt is made, 0.5 to 1.5 g of camellia flowers and 98.5 to 99.5 g of natural salt are used.

In the preparation of the jaeum solution (S20), a mixture of the camellia salt and kelp extract made in the preparation of the camellia salt (S12) is made to prepare a jaeum solution for putting the bleeded pork to sleep.

The kelp extract refers to a liquid obtained by impregnating kelp in purified water to extract water-soluble components contained in kelp.

At this time, the mixing ratio of the camellia salt and the kelp extract is mixed so that the scent of the liver and camellia flowers are doubled in the pork in the pork marinating step (S30), and 7 g to 15 g of the camellia salt are mixed per 1 liter of the kelp extract to make a ash solution. It is desirable.

For example, if you make 1 ℓ of jae-in solution, 7 g to 15 g of camellia salt are mixed with 1 liter of marinade again to make jae-in solution.

In the step of marinating pork (S30), the pork that has undergone the bleeding step (S11) is impregnated with the jae-eum solution prepared in the jae-eum solution preparation step (S20), so that the pork is marinated for 5 to 6 hours.

At this time, it is preferable to put the pork impregnated in the reaming liquid so that it can be sufficiently impregnated as possible.

Through the pork marinating step (S30), the pork is seasoned by the camellia salt contained in the jaeum liquid, so that the taste and aroma of the camellia flower are doubled to the pork.

In the first heating step (S40), as shown in FIG. 1, the pork that has undergone the marinating step is put into a pressure cooker, and the ratio of the pork to the jeongjae water is 1 to 0.8 in the ratio of 1 to 0.6. After adding, add subsidiary materials including the hind green onion, peeled garlic, onion, radish, peeled ginger, and whole pepper, and heat the pork and the subsidiary materials at high heat for 10 to 15 minutes after starting to boil to quickly cook the pork and the subsidiary materials.

For example, in the case of using 1 kg of boiled pork, add 0.8 kg of jeongjae water as high as 0.8 kg, and boil it with 0.7 kg of water. After the water starts to boil, heat it over high heat for 10 to 15 minutes.

The second heating step (S50) is a step of boiling while heating over medium heat for 5 to 10 minutes after the first heating step, and the juice is eluted from the pork which has been cooked to some extent through the first heating step (S40). Various components of the subsidiary material are allowed to elute.

The third heating step (S60) is a step of boiling while heating over low heat for 1 to 5 minutes after the second heating step so that the juice eluted from pork and various components eluted from the subsidiary material are uniformly mixed and spread in purified water. do.

The resting step (S70) is to be left at room temperature for 20 to 40 minutes in a state where heating is stopped after the third heating step (S60) is finished, and the state in which the ingredients contained in the broth are uniformly mixed is stabilized. It serves to enhance the taste and aroma of the broth.

On the other hand, in the resting step (S70), dried camellia leaves of 0.03% to 0.06% of dried camellia leaves are added, 2% to 4% of soybean oil is added, or 0.5% to 1.5% of dried camellia leaves are added. It is preferable to add camellia oil.

That is, during the resting step (S70), dried camellia leaves, bean curd oil, or camellia oil may be selectively added or all of them may be added.

For example, if the weight including pork, ingredients, and purified water is 10 kg, dried camellia leaves add 3 g to 6 g, bean oil add 200 g to 400 g, and camellia oil 50 g to 150 g. Add camellia oil.

The above additives deepen the taste and aroma of the broth, and in particular, dried camellia leaves and camellia oil provide the efficacy of the camellia flowers and leaves through the broth, and add the flavor and taste of the camellia flowers in the broth. Dootae Oil is oil extracted from the fat attached to the kidneys of cows and serves to enhance the savory taste of the broth.

The camellia oil is oil extracted from the seeds of the camellia tree and provides a rich fragrance.

In addition, in such a case, camellia leaves, dutae oil, or camellia oil are added to the broth being rested 15 to 10 minutes before the end of the rest, so that the active ingredients of the dried camellia leaves are eluted by the heat of the broth itself. Or camellia oil to mix evenly in the broth.

On the other hand, camellia flowers, camellia leaves, and camellia oil, which are used as main characteristic materials for the production of clear broth according to the present invention, are provided through the camellia, and the flowers of the camellia provide taste and fragrance, as well as the role of clearing the blood. It helps hemostasis and diuresis, relieves bruises on bruises, and is effective when intestinal bleeding, uterine bleeding, and urine are not smooth.

In addition, camellia leaves have been found to have anti-cancer effects, and have been proven to have antibacterial effects and efficacy against cardiovascular diseases.

In addition, camellia oil extracted from the seeds of the camellia tree is an oil high in unsaturated fatty acids, which is good for improvement of vascular disease and heart disease, lowers cholesterol and acts as an antioxidant, helping to prevent aging and improve immunity.

Therefore, the clear broth prepared through the method for producing clear broth according to the present invention has the effective efficacy of the above camellia flowers, camellia leaves, and camellia oil.

An embodiment of a method for producing clear broth according to the present invention will be described.

Material name Required amount
Main material
Front leg pork 1515 g Hind leg pork 2565 g Jaesoo Jeong 3090 g
Subsidiary Fee Leek white root 89 g Peeled garlic 34 g onion 150 g radish 283 g Kelp 3 g Peeled ginger 13 g Whole pepper 0.5 g
Condiment Sea salt 17.5 g Soy Sauce 11 g

A mixed pork consisting of 1515 g of pork on the front leg and 2565 g of pork on the hind leg, which are the main ingredients, is immersed in running water for 20 hours to bleed.

The bleeding mixed pork is marinated for 5 to 6 hours in a jaeum solution consisting of camellia salt and kelp extract.

In this way, put the mixed pork and 3090 g of jeongjae water marinated by the marinating liquid in a pressure cooker, add the subsidiary material, and start boiling over high heat, and when it starts to boil, first heat it over high heat for 13 minutes, and then over medium heat for 10 minutes. The second heating is performed, followed by the third heating over low heat for 5 minutes.

After the tertiary heating is completed, rest is left at room temperature for 30 minutes while heating is stopped, and the seasoning is added to season the broth.

In the above, the present invention has been described based on a preferred embodiment, but the technical idea of the present invention is not limited thereto, and it is possible to implement modifications or changes within the scope described in the claims, those of ordinary skill in the technical field to which the present invention belongs. It is obvious to the user, and such modifications or changes will fall within the scope of the appended claims.

Claims (8)

Pork bleeding step to remove blood contained in mixed pork consisting of a ratio of 1 to 1 to 1 to 2 of pork in the forelimbs and hind limbs of pigs, and the dried camellia flowers and natural salt from which the blossoms and moisture of the camellia flowers have been removed are crushed together Material preparation step of preparing bleed pork and camellia salt through the camellia salt preparation step of preparing the camellia salt produced by the method;
Preparing a jaeum solution to prepare a jaeum solution for sleeping bleeded pork by mixing the camellia salt and kelp extract;
Pork marinating step of impregnating the pork that has undergone the bleeding step of the pork in the jae-eum solution and sleeping for 5 to 6 hours;
Put the pork that has gone through the above pork marinating step in a pressure cooker, add jeongjae water so that the ratio of pork and jeongjaesu is 1 to 0.8 in the ratio of 1 to 0.6, and then the hinroot of leek, peeled garlic, onion, radish, peeled ginger and whole pepper Putting the subsidiary material including, and heating the pork and the subsidiary material over high heat for 10 to 15 minutes after starting to boil to cook the pork and the subsidiary material;
A second heating step of heating in medium heat for 5 to 10 minutes after the first heating step;
A third heating step of heating at low heat for 1 to 5 minutes after the second heating step; And
Resting step of leaving at room temperature for 20 to 40 minutes in a state where heating is stopped after the third heating step is finished. The method of claim 1, wherein the step of bleeding pork
A method for producing clear broth using camellia petals, characterized in that the pork is made in flowing water at room temperature for 15 to 24 hours. The method of claim 1, wherein the dried camellia flowers in the camellia salt preparation step
A method for producing clear broth using camellia petals, characterized in that: removing moisture contained in camellia flowers by repeating drying and cooling 4 to 6 times from the camellia flowers removed from the flower liquor. The method of claim 1, wherein the preparing step of camellia salt
Mixing and pulverizing 0.5 to 1.5% by weight of the dried camellia flower and 98.5 to 99.5% by weight of the natural salt to make camellia salt; Method for producing clear broth using camellia petals, characterized in that. The method of claim 1, wherein the step of preparing the ash solution
Mixing 7 g to 15 g of the camellia salt per 1 liter of the kelp extract to make a jaeum solution; Method for producing clear broth using camellia petals, characterized in that. The method of claim 1, wherein the resting step
A method for producing clear broth using camellia petals, characterized in that: adding 0.03% to 0.06% dried camellia leaves based on the weight including pork, ingredients, and purified water. The method of claim 1, wherein the resting step
A method for producing clear broth using camellia petals, characterized in that adding 2% to 4% of soybean oil to the weight of pork, subsidiary materials, and purified water. The method of claim 1, wherein the resting step
Addition of 0.5% ~ 1.5% camellia oil to the weight including pork, subsidiary materials and purified water; clear broth manufacturing method using camellia petals, characterized in that.

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