KR20210029315A - Manufacturing method for shank steamed Korean black cattle beef - Google Patents

Abstract

The present invention relates to a method for producing steamed black bull beef shank food. More specifically, the present invention relates to a method for producing method for producing steamed black bull beef shank food having no bad smells, exhibiting improved flavors and chewing textures, and including plentiful vitamins and inorganic materials such as calcium. When steamed black bull beef shank food is produced by using the shank meat of Jeju black bulls, dried radish greens and deodeok, which are Jeju′s specialized products, are added and cooked. Thus, the bad smells of Jeju black bulls are removed, and the chewing texture is improved. Also, rapeseed oil is added, and thus flavors are enhanced. To this end, the method of the present invention comprises the steps of: cutting a black bull beef shank to have a predetermined size, and adding the same into water to remove blood water; sieving the black bull beef shank from which the blood water has been removed, and then removing moisture; producing a vegetable broth by adding and boiling water, rice wine, ginger, spring onion, and onion; adding the dehydrated black bull beef shank to the vegetable broth, and firstly boiling the same at a temperature of 95-97°C; re-filtering, through a cotton fabric, the vegetable broth remaining after sieving the firstly boiled black bull beef shank, cooling the same, and removing oil to produce a shank broth; producing a seasoning sauce by the shank broth; performing first cooking by mixing the sieved black bull beef shank and the seasoning sauce and then boiling the same for 15 minutes; performing second cooking by adding carrot, radish, and deodeok to the firstly cooked black bull beef shank and boiling the same; performing third cooking by adding water-soaked dried radish greens, dried jujubes, onion, agar shreds, and spring onions to the secondly cooked black bull beef shank and boiling the same; and finishing cooking by adding rapeseed oil to the thirdly cooked black bull beef shank.

Description

Manufacturing method for shank steamed Korean black cattle beef}

The present invention relates to a method of manufacturing a sataejjim using black beef. More specifically, in manufacturing Sata steamed by using the sage meat of Jeju black beef, it is cooked with Jeju special products such as radish siraegi and deodeok to remove the unique smell of Jeju black beef, as well as improve the texture, and add rapeseed oil. The present invention relates to a method of manufacturing Black Beef Sataejjim, which is rich in minerals such as calcium and vitamins, as well as improving flavor and texture without odor, such as making it excellent in flavor.

Korean beef is usually referred to as Korean native cattle, and can be divided into three types: general Korean beef, arrowroot, and black Korean beef depending on the color of the cattle. General Korean beef with a yellowish brown color is the representative breed of Korean beef, and arrowroot is also called a spotty cow, and it is a Korean beef whose color is a lakeside pattern. In addition, black Korean beef whose color is black is divided into Jeju black beef and inland black Korean beef, and is also referred to as a black cow. Among them, Jeju black beef was released as a true commodity as recorded in old documents such as the traditional cattle raised in Jeju Island, the Annals of the Joseon Dynasty, the Tamra Sunryok Island, and the Tamra Period, and is a breed that has been strictly bred and managed nationally. The historical and cultural value of Jeju black cattle was recognized, and in 2013, through genetic analysis of Jeju black cattle, it was proved that it possesses different pedigree characteristics such as general Korean beef, arrowroot, and hybrid cattle, and was designated as a natural monument accordingly.

In addition, the content of oleic acid involved in umami taste and flavor enhancement was higher in Jeju black beef fatty acid than other Korean beef, and the content of saturated fatty acid was low and the content of unsaturated fatty acid was high. Unsaturated fatty acids mainly form the cell membrane of our body, and are most distributed in the brain, and help blood circulation by lowering cholesterol levels and help prevent vascular diseases, but if insufficient, forgetfulness, hyperactivity disorder, and depression may occur. I can. In addition, Jeju black beef has a high content of sweet alanine, and the content of glutamine, which is involved in strengthening immunity and resilience, is higher than that of Korean beef. The year and hardness continued to improve according to the aging period.

On the other hand, among the parts of beef, the case is the leg of the cow, and consists of the shin muscles that surround the leg bone, and can be largely divided into the front and the rear. Due to the nature of the leg, the color of the meat is dark red. The content of tissues such as fascia and tendons is high. The muscle fibers form thick bundles, so the texture of the meat is coarse, tough and chewy. Compared to other parts, it has less fat and is good for diet because it is rich in juice and nutrients. It is also good for skin care because it contains rich collagen.

In addition, the musculoskeletal area has a lot of fascias and tendons, but it becomes tender when the soup is boiled for a long time. The soup tastes good because it is rich in various amino acids and nutrients from the tendons. Since it has a light and chewy taste, it can also be used for roasting or meat sashimi.If you put it in water and heat it over a low heat for a long time, the collagen turns into gelatin and becomes soft, so it is good for soup, stew, steamed, jangjorim, and bulgogi.

Mainly remove the blood, pour water and boil, then add the meat and boil for a while, then remove the boiled silkworm and mix evenly with seasoning, remove the oil from the broth, put the meat and seasoning in a pan, and boil it in the cooled broth. When the broth is almost reduced, it is common to add additional vegetables and boil it, then put it in a bowl and topped with a garnish with zidane. However, it is most important to remove the taste of beef during cooking as it may give unfavorable feeling due to the characteristic meat taste of beef.

On the other hand, radish siraegi is rich in beta-carotene and dietary fiber, which inhibits the absorption of cholesterol and facilitates the discharge of waste products in the blood vessels, thereby effectively helping to improve blood circulation and improve blood vessel health. Accordingly, it is effective in preventing vascular diseases such as arteriosclerosis. In addition, ingredients such as beta-carotene and glucosinolate contained in Mucheongsiraegi not only eliminate harmful substances that cause cancer, but also inhibit the proliferation and metastasis of cancer cells, which is very helpful in anticancer action and cancer prevention.

Dietary fiber, which is abundant in radish siraegi, not only promotes peristalsis of the intestine, but also promotes intestinal function and intestinal health by adsorbing and discharging harmful substances in the intestine, thereby improving constipation. Since it contains twice as much iron, it has an excellent effect in improving and preventing anemia symptoms. The rich vitamin A ingredient protects the eyesight, the rich vitamin C ingredient promotes the production of collagen and removes skin blemishes, and the excellent antioxidant activity of the beta-carotene ingredient contained in a large amount prevents skin aging and improves wrinkles. It has beneficial effects.

In addition, because Deodeok is rich in saponin, it strengthens the stomach and smoothes the lung function, so if you take Deodeok to stop coughing or have a severe cough, you can show a quick recovery. It has antipyretic, expectorant, and anti-inflammatory effects. This is excellent and has good efficacy in bronchial disease. In addition to the saponin contained in ginseng, Deodeok contains a wealth of beneficial ingredients such as fiboflavin, thiamine, and flavonoids, so it helps prevent various adult diseases as well as anti-cancer when consumed consistently.

In addition, since Deodeok has the effect of releasing low density lipoprotein (LDL) in blood vessels, it improves blood circulation, so it is helpful in resolving vascular diseases such as hyperlipidemia, high blood pressure, and myocardial infarction. Inulin contained in Deodeok has the effect of regulating blood sugar, so it can prevent a rapid rise in blood sugar when consumed with meals, and its efficacy is so excellent that it is called natural insulin. In addition, since it has excellent detoxification, it helps to release toxins in the body when ingested, so it helps to relieve the burden of the liver.It is especially effective in decomposing alcohol and quenching thirst, helping to relieve hangovers. It is also said to be good for relieving poison from bites or inflamed affected areas. Deodeok is 55 kcal per 100 g, and despite its very low calorie content, it gives a feeling of satiety because it is rich in dietary fiber. It is especially popular as a diet food because it is excellent in breaking down fat. It is also excellent in preventing constipation because it is rich in dietary fiber. .

Rapeseed, the representative flower of Jeju Island, is used in a variety of salads, seasonings, and sauces, and the oil obtained by roasting it has a fragrant scent as well as sesame oil or perilla oil, so it is excellent in saving the flavor of food. Raw milked rapeseed seeds contain tocopherol, an antioxidant, and plant sterols that keep the heart healthy, so they are effective for anti-cancer activity. They contain a lot of folic acid among vegetables and improve blood circulation by preventing anemia along with iron. It is also effective in relieving poor circulation, stiff shoulders, and headaches. In addition, rapeseed contains antioxidants such as vitamin C and beta-carotene, and has good effects in skin care and vision protection.

On the other hand, in the recent diet culture, health and freshness are demanded by consumers, because constipation due to excessive meat consumption or high blood cholesterol, etc., excessive consumption of beef and pork can increase the risk of gastric cancer. . When eating meat, inevitably, animal fat, which is mostly saturated fatty acids, is also ingested, and animal fat components coagulate in the process of moving along the blood vessels, forming blood clots, and accumulating in the inner wall of blood vessels, causing disorders in blood circulation. As it is known that it is the cause of various adult diseases such as high blood pressure, arteriosclerosis, and stroke, there is a growing tendency to avoid eating meat. There is a problem that it results in loss of health.

On the other hand, if the meat intake of the elderly is less than the recommended amount, it can seriously interfere with the maintenance of health and the performance of daily life.Therefore, research on meat recipes for healthy consumption of meat and various recipes that can increase consumption of Jeju black cattle have been developed. Research is needed, especially, in addition to healthy consumption of Jeju black cattle, it is necessary to explore food ingredients and manufacturing methods that can increase preference.

In order to solve the above-described problem, the method for manufacturing black beef satae steamed according to the present invention provides a method of making steamed black beef using black cattle so as to increase the demand for black cattle, which is an unfavorable part of beef. It is aimed at.

In addition, it is an object of the present invention to provide a method for manufacturing black beef satae-jjim, which removes the odor of meat and supplements minerals such as calcium and vitamins, so that meat can be consumed healthily.

In addition, it is an object of the present invention to provide a method for manufacturing black beef satae-jjim that improves flavor and gives a soft texture to satisfy consumer preference.

The technical problem to be achieved by the present invention is not limited to the technical problems mentioned above, and other technical problems that are not mentioned can be clearly understood by those of ordinary skill in the technical field to which the present invention belongs from the following description. There will be.

In order to solve the above-described problem, the method for manufacturing heukwoossae-jjim according to the present invention includes the steps of: cutting heukwoossae into a certain size and then putting them in water to remove blood; Removing the water after removing the black cattle from which the blood has been removed through a sieve; Boiling water, sake, ginger, green onions, and onions to prepare a vegetable broth; Putting the dried black beef in the vegetable broth and pre-boiled at a temperature of 95 ~ 97 ℃; Sieving the uncooked black beef silt through a sieve, filtering the remaining vegetable broth through a small window, cooling, and removing oil to prepare a silt broth; Preparing a seasoning with the satae broth; Boiling for 15 minutes after mixing the sieved black cattle and the seasoning for primary cooking; Boiling carrots, radishes, and deodeok to the first cooked black beef shank, and cooking the second stage; Boiling radish siraegi, dried jujube, onion, radish radish, and green onion soaked in water in the secondary cooked black beef sludge, and then boiling it for the third cooking; And finishing the third cooked black beef by putting rapeseed oil. It is preferably characterized in that it comprises a.

In addition to the above-described characteristics, the seasoning sauce is added to the satae broth by adding taste alcohol, pears, and onions, ground with a mixer, and then mixed with soy sauce, minced garlic, sugar, oligosaccharide, black pepper powder and sesame seeds, and then in the refrigerator for a certain period of time. It is also preferable to be characterized by being aged.

In addition to the above-described characteristics, the seasoning sauce is added in a ratio of 30 ml of taste wine, 60 g of pears, 40 g of onions, 70 ml of soy sauce, 30 g of minced garlic, 50 g of sugar, 30 g of oligosaccharide, 2 g of black pepper powder and 5 g of whole sesame seeds with respect to 280 ml of the satae stock. It is also preferable to do it.

In addition, in addition to the above-described features, the vegetable broth is preferably prepared by boiling for 30 minutes after adding 40 ml of cheongju, 6 g of ginger, 50 g of green onion and 100 g of onion to 2 L of water.

In addition to the above-described features, the secondary cooking step is also preferably characterized in that it is characterized by putting in a ratio of 100 g of carrots, 100 g of radish and 50 g of deodeok with respect to 450 g of black beef and boiled for 5 minutes.

In addition to the above-described features, the third cooking step includes 40 g of radish siraegi soaked in water, 3 dried jujubes, 50 g onions, 50 g of radish radish and 40 g of green onions, and boiled for 5 minutes with respect to 450 g of black beef. It is also preferable that the rapeseed oil added in the finishing step is added in a ratio of 20 ml with respect to 450 g of the black cattle.

As described above, the method of manufacturing black beef sludge steam according to the present invention has an effect of increasing the demand for Jeju black cattle because it provides a method for making steam using black cattle sludge, which is a non-preferred area.

In addition, since Deodeok is added to provide a method of manufacturing Black Beef Satae Steamed, it is possible to remove the odor of the meat by the scent of Deodeok, as well as to supplement saponin and calcium to those who eat Black Beef Satae Steamed. There is an effect.

In addition, since it provides a method of putting radish siraegi and cooking it in the process of manufacturing black beef sataejjim, it is possible to manufacture black beef satae-jjim that is harmonious with the texture of radish siraegi, thereby increasing the taste of black beef satae-jjim. In addition, it has the effect of replenishing vitamin K for those who eat black beef sataejjim.

In addition, by providing a method of cooking by putting beef radish at the final stage of cooking, there is an effect of reinforcing the soft texture of steamed black beef and thereby improving the texture.

In addition, by providing a method of adding rapeseed oil at a stage in which cooking is completed, there is an effect of improving the flavor of Sataejjim.

That is, the method of manufacturing black beef satae-jjim according to the present invention removes the smell of meat by using deodeok, improves the flavor of satae-jjim by the addition of rapeseed oil, and improves the texture by adding beef radish and radish siraegi, There is an effect that can comprehensively put various effects such as supplementing minerals and vitamins such as calcium and vitamin K.

1 is a flow chart showing the manufacturing process of the black beef sataejjim according to the present invention.

Hereinafter, the present invention will be described in detail so that the above-described objects and features become clear, and accordingly, a person of ordinary skill in the technical field to which the present invention pertains will be able to easily implement the technical idea of the present invention. In addition, in describing the present invention, when it is determined that a detailed description of the known technology may unnecessarily obscure the subject matter of the present invention, a detailed description thereof will be provided as it is already well known in the technical field among the known technologies related to the present invention. I will omit it.

In addition, the terms used in the present invention have selected general terms that are currently widely used as much as possible, but there are terms arbitrarily selected by the applicant in certain cases, and in this case, the meaning of the terms has been described in detail in the description of the corresponding invention. It should be noted that the present invention should be understood as the meaning of the term, not the name of. The terms used in the description of the embodiments are only used to describe specific embodiments, and are not intended to limit the embodiments. Singular expressions include plural expressions unless the context clearly indicates otherwise.

The embodiments may be changed in various forms and may have various additional embodiments, in which specific embodiments are indicated in the drawings and related detailed descriptions are described. However, this is not intended to limit the embodiments to a specific form, and it should be understood to include all changes, equivalents, or substitutes included in the spirit and scope of the embodiments.

In the description of various embodiments, expressions such as “first,” “second,” “first,” or “second” may modify various elements of the embodiments, but do not limit the corresponding elements. For example, the expressions do not limit the order and/or importance of corresponding elements. The above expressions may be used to distinguish one component from another component.

Hereinafter, the present invention will be described with reference to the accompanying drawings. 1 is a flow chart showing the manufacturing process of the black beef sataejjim according to the present invention. As shown in FIG. 1, in order to manufacture the black beef satae-jjim according to the present invention, it is preferable to first cut the black cow silage into a certain size and put it in room temperature water to remove the blood (s110), and then It is desirable to filter the black cattle out of blood after a certain period of time using a sieve and to remove moisture (s120). The process of removing the blood and removing water from the black cattle is a process to soften the flesh and remove the smell of the black cattle. More specifically, 450g of black cattle cut into 3.5x3.5cm is immersed in 5L of water for 2 hours. It is desirable to remove the bloody water to remove the odor of the situation, and it is also possible to change the water in the middle. Because Jeju black beef has little fat, if the time to remove the blood from the sage is less than 2 hours, the blood will not drain properly and the odor of the meat will not be completely removed.If the blood is removed for more than 2 hours, the deep taste of the beef will be obtained. Can't.

Next, it is preferable to perform the step (s130) of preparing a vegetable broth. The vegetable broth is preferably prepared by boiling water, cheongju, ginger, green onion, and onion, and in more detail, 40 ml of cheongju, 6 g of ginger, 50 g of 2 halved green onions and 100 g of quartered onions are added to 2 liter of water. It is desirable to boil for 30 minutes afterwards. The reason for dividing green onions and onions into 2 and 4 equal parts is to increase the surface area of the vegetables so that the vegetable broth has a sufficient taste. In this case, if the boiling time is too short, the broth taste does not come out sufficiently from the vegetables, and if it is too long, the bitter taste of ginger, green onions, onions, etc. may come out and affect the taste and preference of Sataejjim. Therefore, it is appropriate to boil for vegetable broth for 30 minutes.

Next, it is preferable to go through the step (s140) of boiling the dried black cattle and boil it over medium heat. Pre-boiled is a process for preventing the meat juice from being damaged by cooking the outer surface of the meat, and it is more preferable to boil the meat for 20 minutes at a temperature of 95 to 97°C. It is important to adhere to the temperature and time of the raw-boiling process as well as the fat content of the black beef shank.If the temperature is above 97℃ or exceeds 20 minutes, only the outer surface of the black cattle shank becomes too cooked and the texture becomes less, and the texture is lower than 95℃. Boiling at or below 20 minutes can make the inside of the black cattle undercooked.

Next, it is preferable to pass through the step (s150) of preparing a beetroot broth by removing the unglazed black beef by sifting and filtering the remaining vegetable broth in a small window, cooling, and removing the oil, and the beetroot broth is the vegetable broth. It is preferable to prepare the dried black cattle by removing the oil after pre-boiled. In other words, it is preferable to remove the raw black beef by sifting and cooling the vegetable broth from which the remaining vegetable broth is filtered through a small window, and when the oil is hardened, it is removed with a tool such as a ladle. If you do not remove the oil from the black beef, it will impair the texture of the produced black beef, and the flavor and taste of the steamed black beef will deteriorate. It may give a feeling of disgust, and there may be problems such as an increase in fat intake, such as a reluctance of the eater to eat. Sochang is a cotton fabric-type filter bag in which cotton spun yarn is loosely woven into plain weave, and it can be replaced with any object that functions to filter oil, and the same is true for a ladle.

Next, it is preferable to perform the step (s160) of preparing a seasoning with the satae broth. The seasoning is preferably prepared by grinding the satae broth, masquerade, pears and onions in a blender, adding soy sauce, minced garlic, sugar, oligosaccharides, black pepper powder and sesame seeds, and then aging them in a refrigerator for a certain period of time. In more detail, the seasoning sauce is preferably put in a ratio of 30 ml of matsul, 60 g of pears, 40 g of onions, 70 ml of soy sauce, 30 g of minced garlic, 50 g of sugar, 30 g of oligosaccharide, 2 g of black pepper powder and 5 g of sesame seeds with respect to 280 ml of the satae stock. It is preferable to set the time to go to the blender for the satae broth, mash, pears and onions in 3 minutes, and if the time to go to the blender is more than 3 minutes, vegetables and fruit ingredients are ground too finely to give a bitter taste, and if it is less than 3 minutes This is because the ingredients are too large and contain a lot of coarse ingredients, so they do not mix well, and due to the characteristics of Jeju black beef, which has a low fat, it is difficult for the sauce to penetrate regularly.

Meanwhile, it is more preferable that the seasoning sauce prepared in this way undergo a aging process for about 3 hours at a refrigeration temperature of 4° C. in order to enhance the flavor of the seasoning. The reason for aging the seasoning of Black Beef Sata Steamed at a refrigeration temperature is to ensure that the above seasoning is well harmonized with the Black Beef Silla. If the maturation time is too short, the taste of the ingredients in the marinade will not be harmonized and each taste will be alive. It may turn, and if the maturation time is too long, it may taste astringent or bitter. Therefore, it is appropriate to mature for about 3 hours.

Next, it is preferable to perform the first cooking step (s170) by mixing the sifted black cattle and the seasoning and then boiling them for 15 minutes. In addition, the preferred cooking time in the first cooking step is 15 minutes. Problems can arise.

Next, it is preferable to perform the second cooking step (s180) of putting carrots, radishes, and deodeok into the first cooked black beef. In more detail, it is preferable to put in a ratio of 100 g of carrots, 100 g of radish and 50 g of deodeok with respect to 450 g of black beef shank and cook for 5 minutes. It is desirable to cut carrots and radish into 3x3cm size, and it is desirable to cut and put deodeok into 1.5x3cm size. Considering the size of carrots, radish and deodeok, it is preferable to boil for 5 minutes. If the second cooking time of carrots, radishes, and deodeok and the first cooked black beef shank exceeds 5 minutes, the meat quality of the finished Jeju black beef sludge may become tough or the texture of the vegetables may be softened, and the cooking time may be 5 minutes. If it is less than a minute, vegetables added later may be undercooked.

Deodeok is used to remove the odors present in the black cattle sludge with its unique scent. If the amount is less than 50g, the effect of removing the bad smell of black cattle sludge is weak, whereas if it exceeds 50g, the bitter taste from the black cattle sludge. Because it causes, it is not appropriate. In addition, deodeok contains ingredients such as saponin and calcium, which help prevent cancer and osteoporosis, and when consumed with animal fat, it will have a beneficial effect on digestion and health.

Next, it is preferable to perform a third cooking step (s190) of boiling radish siraegi, dried jujube, onion, radish radish and green onion soaked in water to the secondary cooked black beef sill. In more detail, it is preferable to boil for 5 minutes in a ratio of 40 g of radish siraegi soaked in water, 3 dried dates, 50 g of onion, 50 g of radish radish and 40 g of green onion with respect to 450 g of black beef shank. In addition, it is preferable to add the rapeseed oil to be added in the finishing step in a ratio of 20 ml to 450 g of the black cattle. At this time, cut Korean leek into 1x1cm size and prepare, and soak radish siraegi in 10 times of water for 12 hours 4 times. It is desirable to cut and put in 5cm size. Soaked radish siraegi, dried jujube, onion, radish radish And it is preferable to heat for 5 minutes in consideration of the size of the leek and the degree of ripening of the black cattle. If heated for more than 5 minutes, the ingredients will become too cooked and become tough, and if heated for less than 5 minutes, the ingredients will not be cooked or the ingredients and the black cattle will not taste harmoniously. If the texture of the beef radish goes well with the low-fat Jeju Black Beef Satae Steamed, and the soft texture is reinforced, this can promote the preferences and preferences of those who eat the Jeju Black Beef Satae, thereby encouraging healthy consumption of meat.

Finally, considering the cooking time of the situation, if it is cooked longer than the above-mentioned time, The quality of the meat becomes tough and the additional ingredients are softened, and the texture may become poor.If cooked for less than the specified time, the vegetables added later will not be cooked properly and the seasoning will not be properly cut into the black beef, so the meat color of the steamed black beef is softened. It can affect aesthetic preference and taste.

Next, it is preferable to perform the finishing step (s200) by adding 20 ml of rapeseed oil to the 3rd cooked black beef shank. Rapeseed oil has a fragrant scent as much as sesame oil or perilla oil, so it is excellent in reviving the flavor of food, so it helps to enhance the taste of black beef, but when it exceeds 20ml, the scent of rapeseed oil is strong, making it incongruity with the taste of the manufactured black beef. When added in less than 20ml, the scent of rapeseed oil is weak, so it does not fully match the scent of black beef, so it can degrade the flavor and taste of black beef.

The rich calcium in the radish siraegi, which is included in Sasataejjim, strengthens the bones and has a great benefit in improving bone density, so it has a great effect on promoting the overall health of the bones, and osteoporosis by suppressing the excretion of calcium from the bones with a large amount of vitamin K. It is also good for preventing bone diseases such as, so it can help you eat healthy meat. Woomuchae has a warm nature, and when eaten by a cold person, it purifies the blood, normalizes the secretion of hormones, and is effective in preventing obesity in people with excessive digestive and absorption functions.

Hereinafter, the present invention will be described in more detail through examples and the like. It should be understood that the embodiments and the like described below are illustratively shown to aid understanding of the present invention, and the present invention may be variously modified and implemented differently from the exemplary embodiment described herein. As described above, it is obvious to those of ordinary skill in the art that various changes and modifications can be made within the scope of the present invention and the scope of the technical idea, and it is natural that such modifications and modifications fall within the appended claims.

<Example 1> Preparation of black beef satae steamed

<Material preparation>

450g of Jeju black beef was cut into 3.5 x 3.5cm size and prepared, and 40ml of cheongju, 6g of ginger, 50g of green onions divided into two, and 100g of onions divided into quarters were prepared for vegetable broth.

In addition, as ingredients of the seasoning sauce, 30 ml of matsul, 60 g of pears, 40 g of onion, 70 ml of soy sauce, 30 g of minced garlic, 50 g of sugar, 30 g of oligosaccharide, 2 g of black pepper powder (powder), and 5 g of whole sesame were prepared.

The ingredients required during the 1st, 2nd, and 3rd cooking stages are 50g onion cut into 3 x 3cm size, 100g carrot cut into 3 x 3cm size, 100g radish cut into 3 x 3cm size, 3 dried dates dipped in water. Prepared by wiping with a cloth, and prepared by cutting 40g of leek into 1 x 1cm size. In addition, 50g of Deodeok was cut into 1.5 x 3cm size to prepare, and 50g of radish radish was washed in cold water to prepare. The radish siraegi was soaked in 10 times the amount of water 4 times for 12 hours each, and then cut into 5 cm sizes to prepare 40 g.

<Removing blood>

1. 450 g of prepared 3.5 x 3.5 cm sized black cowseat was put in 5 L of water at room temperature for 2 hours to remove blood.

2. After removing the blood from the black cattle with a sieve, the water was removed.

<Unglazed boiling and making broth>

1. In 2L of water, 40ml of cheongju, 6g of ginger, 50g of green onions divided into 2 parts and 100g of onions divided into 4 parts were added to 2L of water and boiled for 30 minutes to prepare vegetable stock.

2. In the vegetable broth made above, the dried state was put and boiled over medium heat for 20 minutes at a temperature of 95~97℃.

3. The uncooked black beef was removed through a sieve and the remaining vegetable broth was filtered through a small window.

6. When the vegetable broth filtered in the small window was cooled and the oil was hardened, it was removed using a ladle or the like to prepare a satae broth.

<Making a sauce>

1. To 280 ml of the satae stock, 30 ml of matsul, 60 g of pears and 40 g of onion were added and ground for 3 minutes with a blender.

2. Next, add 70 ml of soy sauce, 30 g of minced garlic, 50 g of sugar, 30 g of oligosaccharide, 2 g of black pepper (powder), and 5 g of sesame seeds, and mix well to make seasoning.

3. Put the sauce made above in a refrigerator and aged for 3 hours at a temperature of 4℃ to complete the sauce.

<cooking>

1. In a stainless steel pan, put the black cattle and the above sauce and boiled for 15 minutes, and cooked for the first time.

2. Put 100g of carrots cut into 3x3cm, 100g of radish cut into 3x3cm, and 50g of deodeok cut into 1.5x3cm in the first cooked black beef, and boil for 5 minutes to cook the second time.

3. Add 40g radish siraegi, 3 dried dates, 50g onion cut into 3x3cm, 50g beef radish, 40g green onion cut into 1x1cm, soak in water and boil for 5 minutes. Cooked.

4. Finished by adding 20 ml of rapeseed oil to the 3rd cooked black beef shank.

Although the present invention has been described with various examples described above, the present invention is not necessarily limited to these examples, and various modifications may be made without departing from the spirit of the present invention. Therefore, the examples disclosed in the present invention are not intended to limit the technical idea of the present invention, but to explain the technical idea, and the scope of the technical idea of the present invention is not limited by these examples. The scope of protection of the present invention should be interpreted by the claims below, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (6)

Cutting the black cattle into a certain size and putting it in water to remove blood;
Removing the water after removing the black cattle from which the blood has been removed through a sieve;
Boiling water, sake, ginger, green onions, and onions to prepare a vegetable broth;
Putting the dried black beef in the vegetable broth and pre-boiled at a temperature of 95 ~ 97 ℃;
Sifting the uncooked black beef sludge through a sieve, filtering the remaining vegetable broth through a small window, cooling, and removing the oil to prepare a sludge broth;
Preparing a seasoning with the satae broth;
Boiling for 15 minutes after mixing the sieved black beef and the seasoning for primary cooking;
Boiling carrots, radishes, and deodeok to the first cooked black beef shank, and cooking the second stage;
3rd cooking by adding radish siraegi, dried jujube, onion, radish radish and green onion soaked in water to the second cooked black beef shank; And
Finishing by adding rapeseed oil to the third cooked black beef sludge; Black beef satae steamed manufacturing method comprising a
The method of claim 1,
The seasoning sauce is characterized in that after adding taste alcohol, pears, and onions to the satae broth, grinding with a mixer, adding soy sauce, minced garlic, sugar, oligosaccharides, black pepper powder and sesame seeds, and then aging them in a refrigerator for a certain period of time. How to make Black Beef Satae Steamed
The method of claim 2,
The seasoning sauce is black beef satae steaming, characterized in that it is added in a ratio of 30 ml of matsul, 60 g of pears, 40 g of onions, 70 ml of soy sauce, 30 g of minced garlic, 50 g of sugar, 30 g of oligosaccharide, 2 g of black pepper powder and 5 g of sesame seeds with respect to 280 ml of the satae stock Manufacturing method
The method of claim 1,
The vegetable broth is prepared by adding 40 ml of cheongju, 6 g of ginger, 50 g of green onion and 100 g of onion to 2 L of water, and then boiling for 30 minutes.
The method of claim 1,
The second cooking step comprises putting in a ratio of 100 g of carrots, 100 g of radish and 50 g of deodeok with respect to 450 g of black beef sand and boiled for 5 minutes.
The method of claim 1,
In the third cooking step, put in a ratio of 40g of radish siraegi soaked in water, 3 dried dates, 50g onion, 50g beef radish, and 40g green onions, boil for 5 minutes, and boil for 5 minutes with respect to 450g of black beef sludge. The rapeseed oil to be added is a method of manufacturing black beef satae steamed, characterized in that it is added in a ratio of 20 ml with respect to 450 g of the black beef silt

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