KR20220030839A - Method for making galbi-tang - Google Patents

Abstract

The present invention relates to a method for producing galbitang (short rib soup) with deep savory taste, comprising a first step of preparing egg garnish; a second step of preparing broth by providing end ribs; and a third step of producing galbitang by using the egg garnish produced in the first step and the end ribs and the broth processed in the second step. Galbi (rib) provided in the second step undergoes a 2-1 step of aging the same before a third step of preparing the galbitang, and includes a primary aging step of immersing the galbi by using collard greens and kale juice, and a second aging step of stacking the galbi and disposing an aging assisting agent including cut bodies of the collard greens and kales between the stacked galbi.

Description

How to make galbi-tang with deep flavor {METHOD FOR MAKING GALBI-TANG}

The present invention relates to a method for producing galbitang with a deep umami taste.

The present invention relates to a method for producing galbitang with a deep umami taste. Galbitang, also called Garitang, is a dish made with beef ribs, radish, green onions, etc., and then simmered for a long time so that the meat is soft, and then the ribs and broth are served together with rice.

However, galbitang uses ribs with meat attached to it, and it is difficult to eat if the meat is not properly seasoned, and the texture is very bad. Among the conventional galbitang manufacturing methods, there is a case where it is prepared by boiling for a long time without a meat tenderizing process. In the absence of a meat tenderizing process, there is a very large difference in texture and umami depending on the quality of the meat. In particular, in the case of galbitang at franchise stores, where food has to be served quickly after ordering, it is not realistic to only boil it for a long time.

In addition, galbitang is not only difficult to make at home, but it is also one of the most difficult foods to handle at franchise stores that have to maintain a similar taste in stores.

In addition, in order to provide galbitang at franchise stores, it is important to provide it in a form that retains its original flavor while not spoiling during the delivery process. In particular, in order to provide meat seasoning to franchisees, it must be stored at a low temperature, and through this process, the original taste changes and the meat often emits a foul smell.

The existing method for making galbitang for home use has a disadvantage that it is very difficult to apply to franchise stores. Korean Patent Application No. 10-2014-0178958, 'Method for preparing galbitang using wild herb extract,' is disclosed in Korean Patent Application Laid-Open No. 1992-0021041, 'Instant galbitang composition' uses wild herb extract to remove the unique smell of meat ribs. Specifically, is a cooking method that is difficult to use in a franchise store because the taste may change if stored at a low temperature in this process by mixing the extracts of ginger, chopi, sagebrush, and ginseng and blanching the extract.

An object of the present invention is to provide a cooking method for providing galbitang having a good texture and umami taste while providing food through a franchised member store, which was devised to overcome the above disadvantages.

In order to achieve the object as described above, there is provided a method for producing galbitang with a deep umami taste for franchise franchisees;

A second step of preparing the broth by providing the end ribs; It includes the third step of preparing galbitang using the ribs prepared in the first step and the end ribs and broth processed in the second step, and the ribs provided in the second step are aged before the third step of preparing the galbitang. In step 2-1, the first aging step is to soak the ribs using collard greens and kale juice, and the ribs are stacked and a maturation aid containing the cut pieces of collard greens and kale is placed between the stacked ribs. It may include a secondary ripening step.

In the second step, 30 kg of the ribs cut to a size of about 3 cm is soaked in water for 2 to 4 hours to remove the blood, and 100 to 120 parts by mass of water is added to the mass of 100 of the ribs and heated in a cauldron for 40 minutes to remove floating matter. Then, with the fire turned off, stir for about 20 minutes, removing floating matter, and making the broth.

In the first ripening step, 100 parts by weight of kiwi juice, 0.01 to 0.04 parts by weight of sake, 0.1 to 2 parts by weight of lemon juice, 2 to 8 parts by weight of collard green juice, and 2 to 8 parts by weight of kale juice are mixed with respect to 100 parts by weight of water. The mixture may be aged for 4 to 6 hours at 0 to 10 degrees Celsius.

The second ripening step may be a gat that is cut into pieces of about 0.5 cm to 1 cm by weight of each 100 parts by weight of each of collard greens and kale based on 100 parts by weight of shiitake mushrooms, put between the ends of the ribs, and aged for 4 to 12 hours.

According to the invention as described above, it has the effect of providing galbitang that does not lose its original taste and flavor while providing galbitang through franchise affiliated stores.

1 is a view showing an embodiment according to the present invention;

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings. The drawing is a view showing a method for manufacturing galbitang according to the present invention.

1) Zidane manufacturing

In order to prepare the jidan used for galbitang according to the present invention, the eggs are prepared by mixing them evenly, and spread thinly in a pan heated over low heat and baked. When roasting over a strong fire, spread it thinly over a low heat and bake it because air bubbles are generated and the shape is not good.

In order to cut into a uniform shape, stack the ribs and cool them. When the ribs cool, cut them into 1.5cm wide and 7cm long, and store in the freezer.

2) Pre-treatment of end ribs

Rib ribs are used for galbitang. The ribs in galbitang have a chewy texture, but the meat is not chewy. However, in galbitang, fruits are usually added to make the meat tender. However, in the present invention, in addition to using the conventional method, the primary aging is performed to soften the meat.

In the present invention, collard greens and kale are used to make meat softer and have a fresh taste while removing the stench and foul smell from the meat. 100 parts by weight of kiwifruit juice and 0.01 to 0.04 parts by weight of sake based on 100 parts by weight of water , 0.1 to 2 parts by weight of lemon juice, 2 to 8 parts by weight of collard green juice, and 2 to 8 parts by weight of kale juice are aged for 4 to 6 hours at 0 to 10 degrees C.

Cheongju softens the meat quality, kiwi juice and lemon juice enhance the taste and aroma, and collard green juice and kale juice capture the odor of meat and enhance the quality of the meat. It serves to soften the flesh.

Collard green is one of the vegetables used in soup cooking. It is also called chard, and it is cooked in a recipe similar to spinach. It is a vegetable that has been used as a food ingredient in Europe since BC. It is much wider and larger and has a high mineral content and is known to be rich in vitamin A.

Kale is a food with the highest beta-carotene content among green-yellow vegetables and belongs to leafy vegetables.

Kiwis can be replaced with apples or pears, but for the first ripening, it is better to use kiwis with a softer flesh. Kiwis have a better flavor when used with collard greens or kale than apples or pears, and the meat is softer. lose Kiwi is crushed and crushed to make juice. Also, because the stems of collard greens and kale are tough and have no particular flavor, the stems are separated and removed, and only the green or greenish-yellow leaves are used.

Lemon juice is used to make juice by peeling lemons and mashing or grinding only the lemon kernels.

Grind the collard greens and kale finely and use the juice. However, if too much collard greens and kale are added, it may leave a slightly bitter aftertaste.

For secondary aging, finely cut shiitake mushrooms, kale, and collard greens are placed between the ribs and ribs, and stacked. Secondary aging is especially to remove the stench and odor and to create a subtle scent, and seasonings such as garlic and pepper are not suitable for use on uncooked meat, and there is a risk that the meat itself will have a strong flavor.

For 100 parts by weight of shiitake mushrooms, cut each 100 parts by weight of collard greens and kale into about 0.5 cm to 1 cm size, put an appropriate amount between the ends of the ribs, and let it mature for 4 to 12 hours. It is sufficient if the chopped mixture of shiitake mushrooms, collard greens and kale is placed between the end ribs and the end ribs so that they do not come into contact with each other. 0.1 to 0.2 parts by weight of the mixture is used with respect to 100 parts by weight of the end ribs and laminated between the end ribs.

Secondary ripening is carried out together with the thawing process, and the moisture from the thawing process is sometimes absorbed into the mixture, and the moisture from the thawing process prevents the meat from becoming soggy and the flavor of the mixture catches the odor from the thawing process.

Meat aged in this way is soft and chewy when it comes out as galbitang, and when it is made into soup, the content of hypoxanthine, which gives a savory taste, can be further increased. Hypoxanthin is a naturally occurring purine derivative and is often found as a component of nucleic acids. In meat, where flavor is important, such as beef, the higher the content of nucleic acid-related substances rather than the content of glycocene, glucose, and lactate, the higher the flavor and the higher the flavor. It is known that the umami taste increases when made with

In order to increase the nucleic acid content, the pre-treatment process to soften the meat quality is important. The higher the nucleic acid content, the more flavorful the meat is when it is grilled and the more umami it is made with soup.

3) Manufacture of Galbitang

The ribs used for galbi soup are 30 kg of ribs cut to about 3 cm in length and soaked in water for more than 2 hours and less than 3 hours to remove the blood. The end of the ribs, which are usually called LA galbi, is called the end ribs. Turn on running water to remove blood and oil, or change the water once every 30 minutes to remove the bone powder and fat lumps that have settled on the tip of the ribs from which the blood has been removed.

In this way, about 1 to 1.2 of water is added to the pre-treated end rib mass 1 and heated. In an embodiment, it is heated for 40 minutes in a cauldron based on 66.5L of water for 30 kg of end ribs. At this time, floating matter comes out of the end ribs and floats on the water, and it is heated with high heat to remove the floating matter generated by boiling. The work to remove the floating matter continues without turning off the fire, and if it continues for about 20 minutes, most of the floating matter is removed, and the whole is stirred while removing the floating matter such as bone powder and fat mass adsorbed between the ribs.

At this time, add 600g of minced garlic, 350g of soy sauce, 2kg of washed green onion, 1kg of washed radish, and 200g of ginseng, and heat over medium heat for 1 hour, stirring every 30 minutes so that the rich flavor of the meat can be fully revealed.

The broth produced in the same way as above is filtered through a sieve and cooled. However, minced garlic and bone fragments of the ribs can cause foreign body sensation, so keep the remaining broth after filtering it through a fine sieve.

The broth is stored in a refrigerator at 0°C to 1°C, and even if kept refrigerated, there is a possibility of spoilage and the taste can be changed.

Soak the vermicelli in cold water enough and store it in a refrigerator at 0 to 1 degree Celsius. This is to ensure that the galbitang can be fully cooked within 7 minutes, which is the cooking time for reheating.

Prepare the soaked vermicelli by cutting it into lengths of about 10cm.

Put 30g of vermicelli, 5 pieces of ribs (about 350g), 400ml of broth, and 2 pieces of ribs in a galbi-tang pot and heat until boiling.

(4) Examples

Two kinds of galbitang made according to the present invention and two kinds of galbitang made by the conventional method were evaluated by 100 people on a scale of 5 out of 5 to rate the taste of ribs, such as texture, umami, and overall satisfaction. Examples 1 and 2 are galbitang prepared according to the present invention. In Example 1, the maximum amount of kale and collard greens were used in the primary and secondary ripening processes, and Example 2 was aged using the minimum amount.

In Comparative Examples 1 and 2, galbitang sold in the market was selected, and a non-spicy product was used to better compare texture and umami. (The higher the score, the higher the satisfaction)

texture umami overall taste
(satisfaction) Example 1 4.5 4.1. 4.4 Example 2 4.1 3.5 4.1 Comparative Example 1 3.5 2.7 3.1 Comparative Example 2 3.2 3.1 3.3

It can be seen that the difference between Examples 1 and 2 is the difference between the kale and collard greens used, and it can be seen that the amount of kale and collard greens used has a large effect on the texture and has a greater effect on the umami taste. There is also a difference in overall satisfaction.

The comparative example is galbitang prepared by the conventional method, and it can be seen that it is inferior to the embodiment in all aspects such as texture, miscellaneous smell, and flavor. Comparative Example 1 has the most odor, and it can be seen that this greatly reduces overall satisfaction.

It can be seen that the texture, umami taste or overall satisfaction felt by the consumer in the embodiment according to the present invention has a better texture than that produced by the conventional method and gives a high satisfaction, and that the flavor or overall satisfaction greatly increases when there is oxygen supply Able to know. Comparative Example 3 is superior to Comparative Example 4 in texture, but the umami taste is poor, so it can be seen that the overall satisfaction is lower than Comparative Example 4.

Claims (4)

As a method for manufacturing galbitang with deep umami,
A first step of manufacturing a paper sheet;
A second step of preparing the broth by providing the end ribs;
It includes a third step of preparing galbitang using the ribs prepared in the first step and the end ribs and broth processed in the second step.
The ribs served in the second stage are
It goes through the 2-1 stage of aging before the third stage of preparing galbitang.
The first stage of ripening of ribs using collard greens and kale juice and
A method for producing galbitang with deep umami, comprising a secondary aging step of stacking ribs and placing a maturation aid containing a cut of collard green and kale between the stacked ribs
The method according to claim 1, wherein in the second step, 30 kg of the ribs cut to a size of about 3 cm is soaked in water for 2 to 4 hours to remove the blood, and 100 to 120 parts by mass of water is put in the cauldron for 40 parts by mass of the 100 ribs. A method for producing galbitang with deep flavor, characterized in that the broth is prepared by heating for minutes to remove floating matter and stirring for about 20 minutes while stirring with the fire turned off.
3. The method of claim 2, wherein the first ripening step is based on 100 parts by weight of water, 100 parts by weight of kiwi juice, 0.01 to 0.04 parts by weight of sake, 0.1 to 2 parts by weight of lemon juice, 2 to 8 parts by weight of collard green juice, kale juice Method for producing galbitang with deep umami taste by aging 4 to 6 hours at 0 to 10 degrees Celsius in a mixture made by mixing 2 to 8 parts by weight
According to claim 3, wherein in the second aging step, 100 parts by weight of each of collard greens and kale relative to 100 parts by weight of shiitake mushrooms are cut into about 0.5 cm to 1 cm in size, put between the ends of the ribs, and aged for 4 to 12 hours. How to make galbitang with deep umami taste

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