KR20220034411A - Method of manufacturing convenient korean beef steak containing wild ginseng ingredients and convenient korean beef steak manufactured thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing a convenient Korean beef steak containing a wood-cultivated ginseng ingredient, and a convenient Korean beef steak manufactured thereby. The method for manufacturing a convenient Korean beef steak containing a wood-cultivated ginseng ingredient according to the present invention comprises: a wood-cultivated ginseng powder manufacturing step of manufacturing wood-cultivated ginseng powder (S100); a Korean beef raw meat preprocessing step of preparing Korean beef raw meat and removing blood and a non-edible part (S200); a Korean beef raw meat salting step of immersing the Korean beef raw meat from which the non-edible part is removed in a salting solution and salting the same (S300); a natural extract mixing and refrigeration aging step of mixing a natural extract with the salted Korean beef raw meat and refrigeration-aging the same (S400); a Korean beef raw meat cutting and heat-cooking step of cutting the refrigeration-aged Korean beef raw meat in a certain weight unit, and heating and cooking the same (S500); and a steak manufacturing step of manufacturing a Korean beef steak by mixing the cut and heat-cooked Korean beef raw meat and the wood-cultivated ginseng powder (S600). The method for manufacturing a convenient Korean beef steak containing a wood-cultivated ginseng ingredient according to the present invention manufactures a steak which can be easily eaten by using wood-cultivated ginseng and Korean beef. Manufactured is the convenient Korean beef steak capable of allowing a consumer to easily eat ingredients of the wood-cultivated ginseng and to eat unique chewy, soft texture, and the ingredients of the Korean beef and to eat taste and ingredients of various materials in balance.

Description

Method of manufacturing convenience food Korean beef steak containing wild ginseng ingredients and convenience food Korean beef steak manufactured thereby

The present invention relates to a method for preparing a convenient Korean beef steak containing wild ginseng ingredients and to a convenient Korean beef steak prepared thereby, and more particularly, to a steak that can be easily eaten using wild ginseng and Korean beef, thereby providing nutritional components of wild ginseng A method for preparing a convenience food Korean beef steak containing wild ginseng ingredients that can be easily consumed It's about steak.

In general, steak is a western dish made with thick pieces of meat, mainly pork and beef, and there are several manufacturing methods.

As an example, the marinade made with various seasonings and ingredients is marinated for 12 hours by marinating the beef tenderloin for 12 hours so that the various seasonings and ingredients can fully permeate the tenderloin. let it be

When the pickling process is complete, tie the marinade-picked tenderloin with a thread, add 5 ml of oil in a frying pan, and blanch at a temperature of 100° C. for 2 minutes until brown.

When the blanching process is complete, put the tenderloin marinated in citron miso marinade on a sheet pan for the oven, cover it with onion, carrot, celery, and garlic vegetable sauce, then apply butter in an oven at 350°C and pour red wine over it. while executing the learning process.

Mushroom dixel consisting of mushrooms, minced garlic, minced onion, butter, fresh cream, salt and pepper is placed on top of tenderloin meat, vegetable sauce, and butter are sequentially stacked through the cooking process, and then chopped green onion, vinegar, pepper, and butter , Spice juice, salt, lemon juice After evenly coating the phoyotte sauce consisting of minced parsley, and then bake in an oven at 150℃ for 5 minutes until browned (gratinating), then evenly sprinkle the chopped parsley on the steak to perfection Execute the stake forming process to form.

When the steak is completely manufactured through the above steak forming process, a conventional steak sauce is laid, the steak is placed on the steak sauce, and then the shape is made with potatoes, zucchini, carrots, turnips, and broccoli and served as a garnish. By proceeding with the process, the production of a normal steak is completed.

Steaks manufactured through the above process are made to suit the taste of westerners by adding ingredients such as butter and spices, but because they have a greasy taste that is not suitable for Koreans, there are many ways to suit the taste of Koreans. Manufacturing methods have been developed or known.

In particular, in recent years, the restaurant culture has developed and large restaurant companies are introducing dishes that suit the taste of Koreans. There is an urgent need for a method for preparing a steak that has a unique taste and provides a more Korean taste.

On the other hand, Korean beef is known to have the effects of relieving the stomach, improving the blood flow, and strengthening the muscles and bones. It has the effect of helping regeneration and has excellent anti-aging effects.

In addition, essential amino acids such as lysine, threonine, valine, methionine, and leucine, fatty acids, vitamins, and minerals such as calcium, phosphorus, and iron are abundant, so it is known as a healthy food. In particular, it is useful for preventing or relieving symptoms of osteoporosis in postmenopausal women because of its high calcium content.

And wild ginseng is ginseng cultivated by artificially sowing and transplanting seeds or seedlings under mountainous forests. Wild ginseng is a herbaceous perennial plant belonging to the Araliaceae family and has been widely used for thousands of years, and is Korea's representative medicinal crop. It is very sensitive to environmental factors including soil and the cultivation conditions are very difficult, but it is known that it has little toxicity and is effective for all diseases, so the roots are mainly medicinal.

Specifically, wild ginseng is cultivated in a wild state by sprinkling the seeds of ginseng in the mountains, and is also called camphor, camphor, or ginseng. Wild ginseng supplements and strengthens the lack of vitality in the body, recovers from fatigue, improves resistance to bacteria and immune function, improves weak constitution, and maintains the homeostasis of the human body. A person works by warming the body. In addition, it is effective in improving various adult diseases (diabetes, cancer, blood pressure, hepatitis, heart disease).

Therefore, while the present inventor was researching a method using wild ginseng and Korean beef, by preparing a steak that can be easily eaten using wild ginseng and Korean beef, the nutritional components of wild ginseng can be easily ingested, and the unique chewy and soft texture of Korean beef And it was confirmed that nutrition can be improved to satisfy the preference of consumers who eat steak, and the present invention has been completed.

Domestic Registered Patent No. 10-1645639 (registered on July 29, 2016) Domestic Registered Patent No. 10-2111003 (Registered on May 08, 2020) Domestic Patent Publication No. 10-2018-0115001 (published on October 22, 2018)

The present invention uses wild ginseng and Korean beef to prepare a steak that can be eaten conveniently, so that the nutritional components of wild ginseng can be easily ingested, and the unique chewy and soft texture and nutrition of Korean beef, as well as the taste and nutrition of various ingredients, are balanced. An object of the present invention is to provide a method for preparing a convenience food Korean beef steak containing wild ginseng ingredients that can be easily consumed, and to provide a convenient food Korean beef steak prepared thereby.

In addition, the present invention is a wild ginseng ingredient that can improve the health of consumers by eliminating the strong flavor and smell of wild ginseng and improving the flavor, texture, and sensuality of the steak, thereby satisfying consumer preferences and doubling nutrition. An object of the present invention is to provide a method for manufacturing the included convenience food Korean beef steak and the convenience food Korean beef steak prepared thereby.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

The method for preparing a convenient Korean beef steak containing wild ginseng ingredients according to the present invention includes: a wild ginseng powder manufacturing step (S100) of preparing wild ginseng powder; A Korean beef raw material pre-treatment step (S200) of preparing raw Korean beef to remove blood and remove non-edible parts; A Korean beef raw meat salting step (S300) of immersing the raw Korean beef meat from which the non-edible part has been removed in a salting solution and brine; Natural extract mixing and refrigeration aging step (S400) of mixing the natural extract with the salted raw beef meat and then refrigerated; A raw Korean beef raw meat cutting and heating cooking step (S500) of cutting the refrigerated aged Korean beef raw meat into predetermined weight units and then heating and cooking; and a steak manufacturing step (S600) of preparing a Korean beef steak by mixing the cut and heat-cooked raw Korean beef meat and wild ginseng powder.

In the pre-treatment step (S200) of the raw Korean beef meat, the blood-water removal of the raw Korean beef meat may be performed by immersing the prepared Korean beef raw meat in an immersion solution at a temperature of 10 to 15° C. for 5 to 10 minutes.

In the salting step (S300) of the raw Korean beef meat, the salting solution is 10 to 20 parts by weight of onion powder, 20 to 30 parts by weight of refined salt, 30 to 50 parts by weight of soy sauce, 10 to 20 parts by weight of sake, 5 to 15 parts by weight of garlic juice, It is prepared by mixing 3 to 7 parts by weight of pepper powder, 10 to 20 parts by weight of sugar, 3 to 5 parts by weight of cinnamon powder, and 40 to 60 parts by weight of purified water, and immersing raw Korean beef meat from which the non-edible part has been removed in a salting solution. After immersion for 30 to 50 minutes at a temperature of 8 to 12 ℃ can be carried out.

In the natural extract mixing and refrigeration maturation step (S400), the natural extract may be a natural extract consisting of a thistle extract, a plantain extract, a soybean extract, and a bramble extract.

In the natural extract mixing and refrigeration aging step (S400), the natural extract is mixed in a weight ratio of 5 to 10 parts by weight with respect to 100 parts by weight of the whole salted Korean beef raw meat, and then stored refrigerated at a temperature of 3 to 5° C. for 10 to 20 hours. It can proceed by

The natural extract may be prepared by including milk thistle extract, plantain extract, soybean extract and stone chestnut extract in a weight ratio of 1:1:1:1.

In the steak preparation step (S600), the wild ginseng powder may be mixed in a weight ratio of 1 to 5 parts by weight based on 100 parts by weight of the cut and heat-cooked raw Korean beef meat.

In addition, the present invention includes a convenient Korean beef steak containing wild ginseng ingredients prepared by the above method.

Specific details of other embodiments are included in the detailed description.

The method for preparing a convenient Korean beef steak containing wild ginseng ingredients according to the present invention is to prepare a steak that can be eaten conveniently using wild ginseng and Korean beef, so that the nutrients of wild ginseng can be easily ingested, and the unique chewy and soft Korean beef It is possible to prepare a simple Korean beef steak that can eat the texture and nutrition, and the taste and nutrition of various ingredients in a balanced way.

In addition, the method for preparing a convenient Korean beef steak containing wild ginseng ingredients according to the present invention removes the strong flavor of wild ginseng and the peculiar odor of meat, and at the same time improves the flavor, texture and sensuality of the steak, thereby satisfying consumer preferences and providing nutrition. It is possible to prepare a simple Korean beef steak that can be doubled to improve the health of consumers.

It will be fully understood that embodiments of the technical idea of the present invention may provide various effects not specifically mentioned.

1 is a flowchart for explaining a method for preparing a simple Korean beef steak containing wild ginseng ingredients according to the present invention.
2 is a photograph showing a convenient Korean beef steak containing wild ginseng ingredients prepared according to the present invention.

Advantages and features of the present invention, and methods for achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Hereinafter, with reference to the accompanying drawings, it will be described in detail with reference to a preferred embodiment with respect to the method for producing a simple Korean beef steak containing wild ginseng ingredients according to the present invention.

1 is a flowchart for explaining a method of manufacturing a convenient Korean beef steak containing wild ginseng ingredients according to the present invention, and FIG. 2 is a photograph showing a convenient Korean beef steak containing wild ginseng ingredients prepared according to the present invention.

1 and 2, the method for preparing a convenient Korean beef steak containing wild ginseng ingredients according to the present invention includes a wild ginseng powder preparation step (S100), a pre-treatment step of Korean beef raw meat (S200), a salting step of Korean beef raw meat (S300), and natural It includes extract mixing and refrigeration maturation step (S400), raw Korean beef meat cutting and heating cooking step (S500), and steak production step (S600).

1. Wild ginseng powder manufacturing step (S100)

The wild ginseng powder manufacturing step (S100) is a step of preparing wild ginseng powder used by mixing with Korean beef steak.

In the wild ginseng powder manufacturing step (S100), the wild ginseng powder prepared by the following method may be used as the wild ginseng powder.

In order to prepare the wild ginseng powder, first, high-quality wild ginseng may be prepared and then washed to remove foreign substances.

For example, the removal of the foreign material may be carried out by washing the prepared wild ginseng with purified water and removing the non-edible part.

Next, the washed wild ginseng may be dried to remove moisture remaining inside the wild ginseng.

The drying may be performed using a dryer or shade, etc. to prevent the moisture contained in the washed wild ginseng from being rapidly evaporated and the inherent fragrance disappearing during sunlight drying. For example, the drying is Wild ginseng can be dried for 50 to 100 hours in a dryer maintained at a temperature of 20 to 22 °C and a humidity of 55 to 60%.

That is, the drying can remove the bitter taste or strong flavor of wild ginseng by allowing the moisture contained in the wild ginseng to evaporate gradually and evenly by the process conditions as described above, and to facilitate the penetration of air by destroying the cellular tissue of the wild ginseng. By accelerating the fermentation, the taste and aroma can be intensely exhibited.

Next, the dried wild ginseng, green tangerine powder, sukjam powder, stevia extract, krill oil and a mixture consisting of minerals may be mixed and then aged.

The mixing and aging is performed by mixing the dried wild ginseng with a mixture of green tangerine powder, sukjam powder, stevia extract, krill oil and minerals and then aging to further strengthen the nutritional components of processed wild ginseng and remove the peculiar bitter taste of wild ginseng. It can be done, and it is mixed in a weight ratio of 10 to 30 parts by weight of a mixture consisting of green tangerine powder, sukjam powder, stevia extract, krill oil and minerals with respect to 100 parts by weight of the dried wild ginseng, and the mixture is green tangerine powder 1 to 3 parts by weight Bu, 2 to 4 parts by weight of sukjam powder, 0.5 to 1.5 parts by weight of stevia extract, 0.1 to 1 parts by weight of krill oil, and 0.1 to 0.5 parts by weight of minerals may be prepared by mixing.

In addition, the mixing and aging can be carried out by mixing the dried wild ginseng with a mixture consisting of green tangerine powder, sukjam powder, stevia extract, krill oil and minerals, and then aging at a temperature of 10 to 15 ° C. for 20 to 40 hours. there is.

The green tangerine refers to a tangerine in an unripe fruit state, and the green tangerine in the unripe fruit state has a higher content of dietary fiber and flavonoid than that of a mature fruit, and citrus flavonoids are used for anti-cancer, anti-inflammatory, cardiovascular disease prevention and treatment, etc. has a function. Citrus polyphenols have been reported to be effective in the prevention and treatment of diseases caused by carcinogens due to their high electron-donating action, antioxidant action, active oxygen removal, and nitrite scavenging action.

As the green tangerine powder, green tangerine powder prepared by the following method may be used.

In order to prepare the green tangerine powder, first, the green tangerine is prepared and washed to remove foreign substances remaining on the surface of the green tangerine.

In the above step, dust or foreign substances adhering to the surface of the green tangerine can be removed by washing the prepared green tangerine with running water or with 0.5 to 0.6 ppm ozone water having a sterilizing power.

Next, the non-edible parts such as the peel or seeds of the washed green tangerine may be removed to form the green tangerine flesh.

In the above step, by removing the peel or seeds from the washed green tangerine using a known peeler or the like, green tangerine flesh can be formed.

Next, the flesh of the green tangerine from which the non-edible part has been removed may be dried with hot air to remove moisture contained in the flesh of the green tangerine.

In the above step, the flesh of green tangerines from which the non-edible part has been removed may be dried with hot air at a temperature of 70 to 80° C. for 5 to 15 hours. It is difficult for the moisture present in the tangerine to evaporate sufficiently, and when the above-mentioned upper limit is exceeded, the moisture present in the flesh of the green tangerine is excessively evaporated, and the physical properties of the green tangerine may deteriorate.

Then, after freeze-drying the hot air-dried green tangerine flesh at a temperature of -40°C to -30°C for 1 to 3 hours, the freeze-dried green tangerine pulp can be pulverized to prepare green tangerine powder.

In the above step, the freeze-dried green tangerine pulp can be pulverized and powdered using a known pulverizer, etc. The configuration of pulverizing the freeze-dried green tangerine pulp is a known technique, for convenience of explanation and the technical spirit of the present invention. For clarity, a detailed description thereof will be omitted.

The sukjam powder prepared by the following method may be used.

In order to prepare the sukjam powder, first, sukjam may be prepared.

The sukjam refers to a silkworm in which the silk protein is contained in the silkworm body until it completely builds a cocoon and molts into a pupa.

In other words, in the case of silkworms that normally sleep on four sides, it is the third day of the fifth instar and the third day of the fifth instar. The silkworm becomes the fifth instar and becomes the third day. After starting, the intestines gradually degenerate, and when they reach 5th instar, 7th to 8th, they are filled with only silk protein, which is called deep sleep.

In general, silkworms are one of the complete metamorphosis insects with a life-long process of waking up from eggs, molting 4 times, building a cocoon, transforming into a silkworm pupa, becoming a moth, laying eggs, and then dying about two weeks later.

In addition, silkworm powder is used for food and medicinal purposes, and interest in silkworm ingredients and pharmacological effects is increasing, and various studies related thereto are being conducted.

In particular, along with the study of blood sugar-lowering active ingredients, it is clinically recommended among patients because it is thought that long-term administration of it for a significant number of patients reduces blood sugar. Therefore, the safety and efficacy of silkworms, which have been used indiscriminately for the treatment of diabetes in the private sector, are being investigated through clinical studies.

Next, after mixing the prepared sukjam and mulberry leaf, it can be steamed by heating with steam.

In general, if you heat (or steam) sukjam in its natural state, the thread gland (silk thread) becomes very hard and difficult to process. At the same time, the thread glands are soft and can be easily processed.

The mulberry leaf contains 50 kinds of ingredients such as glucoside, vitamin C, vitamin B1, vitamin B2, etc. Although the mulberry leaves are heated together with sleep, the scent of the mulberry leaves penetrates into the sleep, so that the miscellaneous odor of the sleep can be removed.

In the above step, the mulberry leaves are mixed in a weight ratio of 1 to 5 parts by weight based on 100 parts by weight of the total sleep sleep, and the heating may be performed with steam at a temperature of 120 to 130° C. for 1 to 3 hours.

Next, the heated and steamed sukjam may be freeze-dried.

In general, as the freeze-drying method, atmospheric freeze-drying and reduced-pressure freeze-drying may be used. In the present invention, in order to reduce the damage to sleep, freeze at a pressure of 0.5 to 3 mmHg and a temperature of -65 to -55° C. for 30 to 50 hours. It can be carried out by drying.

In the above step, if the freeze-drying is performed outside the above range, the moisture contained in the deep sleep may not be sufficiently sublimed or excessive evaporation of moisture may occur, resulting in damage to the sleep, and maintenance of bio/biochemical activity may be difficult. It can be difficult.

Then, the freeze-dried sukjam powder may be prepared by pulverizing the sukjam powder.

The pulverization of the sukjam may be performed by various methods known in the art using a pulverizer.

The stevia extract may be used to increase the sugar content to enhance the preference of fermented black ginseng, and the stevia extract prepared by the following method may be used.

In order to prepare the stevia extract, first, a raw stevia leaf may be prepared, and then foreign substances adhering to the raw stevia leaf may be removed.

In the above step, the prepared raw stevia leaves can be washed with purified water in which sodium bicarbonate (NaHCO ₃ ) is dissolved, and the purified water in which sodium bicarbonate (NaHCO ₃ ) is dissolved is 1 to 3 (w/w)% concentration range can have

The sodium bicarbonate is also used as a food additive, is non-toxic and has functions such as penetration, diffusion, and swelling. to sterilize and wash the raw Stevia leaves.

Next, the washed raw stevia leaves may be naturally dried to remove moisture contained in the raw stevia leaves.

In the above step, the washed raw stevia leaves may be dried at a temperature of 30 to 35° C. for 1 to 3 days. By drying the raw stevia leaves in the above range, the fragrance of the raw stevia leaves can be subtly alive.

Next, the naturally-dried raw stevia leaves may be vacuum-dried by irradiating microwaves in a reduced pressure atmosphere.

In the above step, it can be carried out by irradiating microwaves to naturally dried raw stevia leaves under a pressure of 50 to 60 mbar. The step is performed at a temperature of 40 to 45 ° C. for 30 to 100 seconds, and to the naturally dried raw stevia leaves. It can proceed by irradiating a microwave of 2 to 2.2 GHz.

The microwave can exhibit a volumetric heating effect that penetrates to the inside of the raw Stevia leaf and heats it. When the microwave is irradiated, the water molecules inside the raw Stevia leaf vibrate or rotate according to the polarity change of the microwave. The polarization vibration can lead to friction between molecules, which can cause heat generation. If the stevia leaves are dried by irradiating microwaves under reduced pressure, swelling occurs due to the heating inside the fresh stevia leaves. The sterilization effect is also generated by the destruction of the cell membrane inside the raw stevia leaf, and also, the ingredient of stevia can be effectively leached when preparing a stevia extract later by swelling by heating the raw stevia leaf.

Then, the vacuum-dried stevia leaves may be extracted to prepare a stevia extract.

In the above step, the vacuum-dried raw stevia leaves can be extracted using a known extraction method. For example, various methods such as hot water extraction and reflux extraction can be used as the extraction method, for convenience of explanation and technical aspects of the present invention For clarity of thought, a detailed description of the extraction method will be omitted.

The krill oil can be prepared using krill, which is known to contain a phospholipid compound having a structure similar to that of a human cell membrane component. Therefore, it is known that the oil extracted from krill is better absorbed into the human body than other fish oils.

In addition, krill oil contains vitamins A, E, and D in addition to lipids such as omega-3. In particular, astaxanthin, a powerful antioxidant, is included in krill oil. It is reported to have doubled.

That is, krill is nutritionally composed of high-quality protein and lipids, and fresh krill contains up to 10% lipids, and the lipids of krill are polyunsaturated fatty acid omega-3 eicosapentaenoic acid. It contains about 40% of (EPA) and docosahexaenoic acid (DHA), and about 40-50% of phospholipids. In addition, it is useful because it contains astaxanthin, an antioxidant of fat-soluble carotenoids.

In order to prepare the krill oil, first, the krill may be prepared and washed, and then the washed krill may be dried.

Drying of the washed krill may consist of a first drying and a second drying, wherein the first drying is drying the washed krill at a temperature of 50 to 60° C. for 5 to 15 hours. It is possible to remove the moisture remaining in the first.

In addition, in the second drying, the first dried krill can be dried with hot air, and the second drying is performed by applying hot air at a temperature of 110 to 130° C. to the first dried krill for 30 to 50 minutes. can be performed.

Next, the second dried krill can be pulverized and then aged to prepare an aged krill powder.

In the above step, the grinding of the second dried krill is pulverized by pulverizing the second dried krill to a particle size of 5 to 10 mm, and the aging of the powdered krill is 6 It can be carried out by storing for 20 to 40 hours at a temperature of 8 °C.

Next, the enzyme and acid are mixed with the aged krill powder and stored for enzymatic decomposition.

That is, in the above step, the enzyme and acid are mixed with the aged krill powder, and then the aged krill powder in which the enzyme and the acid are mixed is stored for 10 to 30 hours at a temperature of 36 to 38 ° C. It can be enzymatically decomposed. The enzymatic decomposition of the aged krill powder can be decomposed using an enzyme capable of separating proteins, chitin, and immunoactive polysaccharides present in the krill.

In the above step, known commercially available protease (Protease), chitinase (chitinase), pectinase (Pectinase) and xylanase (Xylanase) are used as the enzyme, and citric acid and ascortic acid are used as the acid. Bic acid may be used, specifically, 0.01 to 0.03 parts by weight of the protease, 0.03 to 0.05 parts by weight of the chitinase, 0.005 parts by weight of the pectinase, based on 100 parts by weight of the whole aged powder of krill. To 0.009 parts by weight, xylanase (Xylanase) 0.008 to 0.012 parts by weight, citric acid 0.01 to 0.1 parts by weight, and ascorbic acid by mixing in a weight ratio of 0.01 to 0.1 parts by weight, pH of the krill aged powder in which the enzyme and acid are mixed can be adjusted to be 3.5 to 6.5.

Then, krill oil can be prepared by separating the oil from the enzymatically decomposed krill aged powder.

The method of extracting oil from the enzymatically decomposed krill aged powder in the above step is a known technique to those of ordinary skill in the art, and for convenience of explanation and clarity of the technical idea of the present invention, specific A description will be omitted.

The mineral refers to a mineral that is absorbed by the wild ginseng and is a nutrient required for growth, maintenance, and reproduction of the human body, and is selected from the group consisting of calcium, phosphorus, potassium, magnesium, manganese, iodine, selenium, molybdenum and cobalt. More than one may be used.

Then, a fermented culture broth for fermenting the wild ginseng mixture consisting of the mixed wild ginseng, green tangerine powder, sukjam powder, stevia extract, krill oil and minerals may be prepared.

As the fermented culture medium, a fermented culture medium prepared by the following method may be used.

In order to prepare the fermented bacterial culture, first, non-glutinous rice may be prepared and washed and then immersed in water to call non-glutinous rice.

In the above step, the washed non-glutinous rice may be immersed in water at a temperature of 30 to 35° C. for 50 to 100 minutes.

Next, Godubap can be prepared by heating the soaked non-glutinous rice.

In the above step, after mixing 1.5 to 2 times by weight of water with the soaked non-glutinous rice, it is heated at a heat source of 110 to 130 ° C. for 20 to 60 minutes to prepare godubap suitable for culturing fermented bacteria.

Next, by mixing fermented bacteria, yeast, and purified water with the godubap, a culture solution of fermented bacteria can be prepared.

In the above step, 2 to 4 parts by weight of fermented bacteria, 3 to 7 parts by weight of yeast, and 50 to 760 parts by weight of water based on 100 parts by weight of the whole godubap may be mixed in a weight ratio.

In addition, as the fermenting bacteria, Aspergillus oryzae (Aspergillus duck material) may be used, and the Hwang Guk bacteria ( Aspergillus oryzae ; Aspergillus duck material) is a known strain used for the production of soy sauce, and has excellent starch decomposition ability. In general, the optimum growth temperature is around 30°C, and it likes high temperature and high humidity, and the organic acids produced are kojic acid, gluconic acid, and the like. In addition, the Hwanggukgyun is widely used as an excellent fermented mold capable of producing soy sauce, soybean paste, red pepper paste, etc. using the action of amylase, that is, the power to decompose starch into sugar. can be used

Next, the wild ginseng mixture may be fermented.

Fermentation of the wild ginseng mixture may be performed by mixing in a weight ratio of 20 to 40 parts by weight of the fermented culture medium with respect to 100 parts by weight of the wild ginseng mixture, and then fermenting at a temperature of 30 to 32° C. for 10 to 20 hours, wherein the fermentation is If it is carried out below the lower limit range, there may be a problem that the wild ginseng is not sufficiently fermented, and if it exceeds the upper limit range, the physical properties of the wild ginseng processed and manufactured may be deteriorated.

Next, the fermented wild ginseng mixture may be freeze-dried and then pulverized to prepare wild ginseng powder.

The freeze-drying and the preparation of the powder can prepare wild ginseng powder by freeze-drying the fermented wild ginseng mixture to remove moisture present in the fermented wild ginseng mixture and then pulverizing the fermented wild ginseng mixture. Freeze-drying is performed at a temperature of -45 to -40°C for 10 to 30 hours, and the grinding of the freeze-dried wild ginseng mixture may be performed using a known grinder.

2. Korean beef raw meat pretreatment step (S200)

The pre-processing step (S200) of raw Korean beef meat is a step of preparing raw beef meat for preparing Korean beef steak, removing blood, and removing non-edible parts included in raw beef meat such as oil and tendons.

In the Korean beef raw meat pretreatment step (S200), it is possible to prepare Korean beef raw meat to remove blood and remove non-edible parts such as oil and tendons contained in the Korean beef raw meat. By removing the tough part or the oily fat part, the taste of the prepared Korean beef steak can be improved and the soft texture can be improved.

In addition, in the pre-processing step (S200) of the raw material of Korean beef, a known raw material of Korean beef capable of producing a steak may be prepared as the raw meat of Korean beef. Various known sites such as those can be used.

In addition, in the pre-processing step (S200) of the raw Korean beef meat, the raw Korean beef meat may be used after removing the blood. For example, the blood water removal of the raw Korean beef meat is performed by adding the prepared Korean beef raw meat to an immersion liquid at a temperature of 10 to 15 ° C. It can be carried out through the process of immersion for 10 minutes.

Specifically, in the step (S200) of the pre-treatment step (S200) of the raw material for Korean beef, the blood water of Hanwoo is removed by mixing Sanghwang mushroom, bay leaf, and purified water in a weight ratio of 1:1:8, and purified water in which the Sanghwang mushroom and bay leaf are mixed. After heating at a temperature of 85 to 90° C. for 10 to 30 minutes, the locust mushroom and bay leaves are removed and filtered to prepare a filtrate. Next, an immersion solution can be prepared by mixing green tea leaves in a weight ratio of 1 to 10 parts by weight with respect to 100 parts by weight of the filtrate and aging at a temperature of 8 to 12° C. for 5 to 10 hours, and then removing the green tea leaves. . Then, by immersing the prepared Korean beef in the immersion liquid and maintaining it for 5 to 10 minutes at a temperature of 10 to 15 ° C.

The Sanghwang mushroom is a yellow mushroom that grows on a mulberry tree, and in Korean, it is called a 'woody mud mushroom'. It works great. Unlike anti-cancer chemotherapy, it does not have a toxic effect on normal cells, and by further strengthening the immune function, it raises the immune antibody to a normal level, greatly increasing the resistance to cancer.

In addition, the Sanghwang mushroom improves immune function when combined with chemotherapy after resection of liver cancer, including gastric cancer, esophageal cancer, duodenal cancer, colon cancer, and rectal cancer, which are cancers of the digestive system. It is known to activate and detoxify.

3. Korean beef raw meat salting step (S300)

The salting step (S300) of the raw Korean beef meat is a step of dipping by immersing the raw Korean beef meat from which the non-edible part has been removed in a salting solution.

In the Korean beef raw meat salting step (S300), the texture of the Korean beef raw meat is softened by immersing the raw Korean beef raw meat from which the non-edible part is removed in the salting solution, and the salting solution is absorbed to the inside of the Korean beef raw meat. As such, it can be prepared by mixing onion powder, refined salt, soy sauce, sake, garlic juice, pepper powder, sugar, cinnamon powder and purified water.

For example, in the salting step (S300) of the raw Korean beef meat, the salting solution is 10 to 20 parts by weight of onion powder, 20 to 30 parts by weight of refined salt, 30 to 50 parts by weight of soy sauce, 10 to 20 parts by weight of Cheongju, 5 to 5 parts by weight of garlic juice. 15 parts by weight, 3 to 7 parts by weight of black pepper, 10 to 20 parts by weight of sugar, 3 to 5 parts by weight of cinnamon powder, and 40 to 60 parts by weight of purified water, prepared by mixing raw beef meat with the non-edible parts removed After immersion in the brine solution may be carried out by immersion for 30 to 50 minutes at a temperature of 8 to 12 ℃.

In the salting step (S300) of the raw Korean beef meat, the refined salt is included in the salting solution to impart a salty taste and at the same time further improve the sweetness of sugar, and the soy sauce contains salt, sugar, amino acids and vitamins, and salt and It can play a role in supplying amino acids and proteins. In particular, methionine contained in the liver helps detoxify the liver, removes toxic substances from the body, removes alcohol and nicotine, and improves blood vessels. By softening it, it can purify the blood and promote the synthesis of vitamins in the body.

The rice wine, onion powder, pepper powder, and cinnamon powder may be included in the salting solution to act as a spice to enhance flavor, and may also play a role in removing the peculiar smell of raw Korean beef meat.

The garlic juice is produced by crushing garlic, and the garlic juice exhibits excellent effects on liver detoxification, physical strength improvement, cancer and vascular disease and anti-aging, and can serve to remove the peculiar smell of meat. .

4. Natural extract mixing and refrigerated aging step (S400)

The natural extract mixing and refrigeration aging step (S400) is a step of mixing the natural extract with the salted raw beef meat and then refrigerated aging.

In the natural extract mixing and refrigeration maturation step (S400), refrigerated aged Korean beef raw meat to which the medicinal ingredients of the natural extract are added can be obtained by mixing the natural extract with the salted raw beef meat and then refrigerated aging, the natural extract is thistle A natural extract consisting of an extract, a plantain extract, a soybean extract, and an extract of stony prickly pear may be used.

That is, in the natural extract mixing and refrigeration aging step (S400), after mixing in a weight ratio of 5 to 10 parts by weight of the natural extract with respect to 100 parts by weight of the whole salted Korean beef raw meat, at a temperature of 3 to 5° C. for 10 to 20 hours This can be done by refrigeration.

The thistle extract may be prepared by using thistle, which is a perennial grass belonging to the Asteraceae family, and there are about 250 species in the world, and about 13 species are distributed in Korea.

In oriental medicine, the above-ground or underground parts have been used for medicinal purposes, and the above-ground parts such as leaves, stems, flowers, and seeds are collected from May to June when the seeds are ripe during the flowering period. Drugs extracted from alcohol have been used to treat hematemesis, hematuria, lobster, hepatitis, and hypertension.

In addition, the pure leaves, stems, and roots of thistle are all edible, and because of its unique flavor, it is also used as a tea. Milk thistle is rich in about 78 compounds of the flavonoid family, including apigenin, luteolin, myricetin, kaemferol, and pectolinarin, which have excellent physiological activity, It has anti-inflammatory, anti-cancer, anti-mutagenic, anti-fungal, neuroprotective and immune-enhancing activities.

This milk thistle is known to improve immunity, blood circulation, antioxidant, hangover relieving, stamina, and skin beautification.

The plantain extract may be prepared by using plantain, and the plantain (Plantago asiatica) is a perennial plant belonging to the plantain family (Plantaginaceae). In oriental medicine and herbal medicine, chamomile is an antidote for swelling caused by blue fever, yang blood, and fever poisoning, as an antidote for hematuria and diuretic, gastrointestinal medicine, gynecological disease, pleurisy and It is reported to be effective for constipation.

The main components of the plantain include iridoid glycosides aucubin, genipiosidic acid, flavone glycosides plantagoside, acetoside, plantaginin, homoplantagin, mucilage plantasan, plantago-mucilage A (L-arabinose, Dxylose, D-glucuronic acid, D-galacturonic acid) It contains a large amount of choline, succinic acid, siringin, unsaturated fatty acids, and essential amino acids.

The plantain is known to have high antibacterial and antioxidant activity, and HMG-CoA reductase inhibitory activity, high cholesterol improvement efficacy, and gastric ulcer inhibitory efficacy have been reported.

The new bean extract may be prepared so that the useful components of the new bean are effectively included by extracting the new bean, and the new bean (Amphicarpaea edgeworthii var trisperma) is an annual herb belonging to the legume family (Zingiberaceae) and is a creeping plant, and has a length of 1~ It is 2m long and has hairs spread downwards all over. In Korea, it is commonly found in grasslands in mountainous areas throughout the country, and abroad, it is distributed in China, Japan, and India.

The leaf of the new bean is alternate phyllotaxis, the petiole is long, the leaflet is 3, and it is ovate. The fruit matures from August, and the fruit is a conifer, flat oval, with hairs along the circumference, and contains 3 seeds.

In oriental medicine, the root is used as a medicinal herb called yanghyeongdu, and it is known to be effective for pain in the extremities. There are essential oil components of seeds, and the main components are Borneol, Bornyl-acetate, Linalool, Neroidol, and the like.

The stony tree extract can be prepared to effectively contain the useful components of stony hornwort by extracting the stony tree, and Yeongsil, the fruit of the stony tree, is good for menstruation and menstrual pain, constipation, nephritis, cystitis, beriberi, Its effects are known on tree species, and the fruit can be collected around August and September, dried in the shade, and then powdered and taken. In addition, it is known that the root of the rhododendron is good for lowering heat or removing customs, promoting blood circulation, detoxification, joint pain, and postpartum wind.

The natural extract prepared by the following method may be used as the natural extract consisting of the thistle extract, plantain extract, soybean extract, and bramble extract.

First, in order to prepare a natural extract, milk thistle, plantain, pea and bramble can be prepared and washed.

In the above step, the thistle, plantain, new bean and bramble are prepared in a weight ratio of 1:1:1:1, and the washing of the thistle, plantain, new bean and bramble is maintained at a temperature of 35 to 40 ° C. 1 to 3 (w/w)% concentration of sodium bicarbonate (NaHCO ₃ ) It can be carried out by immersing the thistle, plantain, chickpea and bramble for 10 to 20 minutes in a solution.

Next, the washed thistles, plantains, new beans and brambles may be steamed with steam.

In the above step, the steaming may be performed by heating the washed thistle, plantain, new beans and rhododendrons with steam at a temperature of 130 to 150° C. at a pressure of 5 to 7 kgf/cm ² for 50 to 150 minutes.

Next, the steamed thistle, plantain, chickpea and bramble can be dried.

In the above step, the drying of the steamed thistle, plantain, new bean and bramble can be performed by irradiating microwaves to the steamed thistle, plantain, new bean and bramble, wherein the drying is performed at a pressure of 70 to 80 mbar; It can be carried out by irradiating a microwave of 2.5 GHz to the steamed turmeric, thistle and plantain for 20 to 40 minutes at a temperature of 50 to 55 ℃.

In the above step, the microwave penetrates to the inside of the steamed thistle, plantain, new bean, and bramble and heats the entire steamed thistle, plantain, new bean and bramble. When irradiated with microwaves, the water molecules inside the steamed thistle, plantain, soybeans and brambles vibrate or rotate according to the polarity change of the microwave, and such polarization vibrations lead to friction between molecules, which can cause heat generation. .

In the above step, the steamed thistle, plantain, soybean and bramble are heated at a pressure of 70 to 80 mbar and at a temperature of 50 to 55 ° C. for 20 to 40 minutes at 2.5 GHz. By irradiating the microwave, it penetrates into the mixture of the steamed thistle, plantain, pea and bramble in a short time without heat conduction and is converted into heat due to friction due to polarity change, so that the heating efficiency can be increased.

Then, by extracting the dried thistle, plantain, soybean and bramble, a natural extract consisting of thistle extract, plantain extract, new bean extract, and bramble extract can be prepared.

In the above step, the dried thistle, plantain, soybean and bramble can be extracted using various extraction methods such as hot water extraction, organic solvent extraction, ultrasonic extraction, and supercritical extraction. For example, in the present invention, ultrasonic An extraction method or a supercritical extraction method may be used.

In the ultrasonic extraction method, at least one solvent selected from the group consisting of distilled water, ethanol, methanol, butanol, acetone, ethyl acetate, hexane, propanol, hydrous butylene glycol, and hydrous propylene glycol as an extraction solvent is added to the sample by 10 to 20 times by volume. After adding in an amount, it means an extraction method performed using an ultrasonic extraction method for 1 hour to 10 hours, preferably 1 hour to 4 hours.

In addition, in the supercritical extraction method, 500-700 mL of ethanol (99.5%) as a dry and crushed sample and an auxiliary solvent are put into a supercritical fluid extraction reactor (Natex, Autstria), the temperature in the reactor is 65 ℃, the pressure is 450 bar, S /F means the extraction method under the condition that the ratio (supercritical fluid kg/Feed kg) is 35.

5. Korean beef raw meat cutting and heating cooking step (S500)

The raw Korean beef raw meat cutting and heating cooking step (S500) is a step of cutting the refrigerated aged Korean beef raw meat into a predetermined weight unit and then heating and cooking.

In the raw Korean beef raw meat cutting and heating cooking step (S500), the refrigerated and aged Korean beef raw meat is cut into a weight unit suitable for consumption by the eater, and then the cut Korean beef raw meat is heated and cooked using a known heating device such as a grill. In the cutting and heating cooking step (S500) of the raw Korean beef raw meat, the cutting and heating cooking of the refrigerated and aged Korean beef raw meat is a known technique. For convenience of explanation and clarity of the technical idea of the present invention, a detailed description thereof is given to be omitted.

6. Steak manufacturing step (S600)

The steak manufacturing step (S600) is a step of preparing a Korean beef steak by mixing the cut and heated raw Korean beef meat and wild ginseng powder.

In the steak manufacturing step (S600), by mixing wild ginseng powder with the cut and heated raw Korean beef meat to prepare a Korean beef steak, the taste and nutrition of the prepared Korean beef steak can be doubled, thereby improving the health of consumers. The powder may be used alone, mixed with the cut and heated Korean beef raw meat, or mixed with a known steak sauce.

In addition, in the steak preparation step (S600), the wild ginseng powder may be mixed in a weight ratio of 1 to 5 parts by weight based on 100 parts by weight of the cut and heated and cooked Korean beef raw meat, and the wild ginseng powder is included in an amount of less than 1 part by weight. In this case, the effect of using wild ginseng powder is insignificant, and when it is included in excess of 5 parts by weight, the texture and flavor of Korean beef steak may be deteriorated by the wild ginseng powder.

Hereinafter, with reference to the accompanying drawings, it will be described in more detail with examples and comparative examples of the method for preparing a simple Korean beef steak containing wild ginseng ingredients according to the present invention.

< Example 1 >

First, wild ginseng was prepared, washed, and dried, and mixed in a weight ratio of 20 parts by weight of a mixture consisting of green tangerine powder, sukjam powder, stevia extract, krill oil and minerals with respect to 100 parts by weight of the dried wild ginseng, followed by mixing at 12 ° C. It was aged at temperature for 30 hours.

At this time, the mixture was formulated in a weight ratio of 2 parts by weight of green tangerine powder, 3 parts by weight of sukjam powder, 1 part by weight of stevia extract, 0.5 parts by weight of krill oil and 0.3 parts by weight of minerals.

Next, the mixed wild ginseng, green tangerine powder, sukjam powder, stevia extract, 100 parts by weight of the wild ginseng mixture consisting of krill oil and minerals were mixed in a weight ratio of 30 parts by weight of the fermented bacterial culture, and then at a temperature of 31° C. for 15 hours. After fermentation, the fermented wild ginseng mixture was freeze-dried and then pulverized to prepare wild ginseng powder.

Next, Korean beef sirloin was prepared with raw Korean beef meat to remove blood and non-edible parts, and 15 parts by weight of onion powder, 25 parts by weight of refined salt, 40 parts by weight of soy sauce, 15 parts by weight of rice wine, 10 parts by weight of garlic juice, 5 parts by weight of pepper After preparing a salting solution by mixing it in a weight ratio of parts by weight, 15 parts by weight of sugar, 4 parts by weight of cinnamon powder, and 50 parts by weight of purified water, the raw Korean beef meat from which the non-edible part has been removed is immersed in the salting solution and then at a temperature of 10°C. Dyeing was carried out by immersion for 40 minutes.

Then, after mixing in a weight ratio of 8 parts by weight of the natural extract with respect to 100 parts by weight of the whole salted Korean beef raw meat, it was aged by refrigeration at a temperature of 4° C. for 15 hours, and the natural extracts were thistle extract, plantain extract, pea extract and Stone chestnut extract was prepared by mixing in a weight ratio of 1:1:1:1.

Next, the refrigerated aged Korean beef raw meat was cut into a predetermined weight unit and cooked by heating, and wild ginseng powder was mixed in a weight ratio of 3 parts by weight with respect to 100 parts by weight of the cut and heated raw Korean beef meat to prepare a Korean beef steak. did

< Example 2 >

A Korean beef steak was prepared in the same manner as in Example 1, and in Example 2, it was mixed in a weight ratio of 28 parts by weight of a mixture consisting of green tangerine powder, sukjam powder, stevia extract, krill oil and minerals with respect to 100 parts by weight of the dried wild ginseng. The mixture was used in a weight ratio of 3 parts by weight of green tangerine powder, 2.5 parts by weight of sukjam powder, 1.4 parts by weight of stevia extract, 0.2 parts by weight of krill oil and 0.4 parts by weight of minerals.

< Example 3 >

A Korean beef steak was prepared in the same manner as in Example 1, in Example 3, 18 parts by weight of onion powder, 22 parts by weight of refined salt, 35 parts by weight of soy sauce, 19 parts by weight of Cheongju, 6 parts by weight of garlic juice, 3 parts by weight of pepper powder, and sugar A salting solution was prepared by mixing 19 parts by weight, 3 parts by weight of cinnamon powder, and 45 parts by weight of purified water, and a Korean beef steak was prepared without mixing the natural extract with the salted raw beef meat.

< Comparative Example 1 >

A Korean beef steak was prepared in the same manner as in Example 1, but in Comparative Example 1, raw Korean beef meat was salted without using wild ginseng powder, and then mixed with a natural extract to prepare a Korean beef steak.

< Comparative Example 2 >

A Korean beef steak was prepared in the same manner as in Example 1, but in Comparative Example 2, the raw Korean beef meat was heated and cooked without going through the process of mixing with salting and natural extract, and then mixed with wild ginseng powder. was prepared.

< Sensory evaluation >

As described above, sensory evaluation was performed on the texture, texture, flavor, flavor, preference, etc. of the Korean beef steaks prepared in Examples 1, 2, 3 and Comparative Examples, and the results are shown in [Table 2] below. The sensory test was conducted on 45 food-related experts and general consumers, and a 9-point scoring method was used for the score and evaluation criteria, and is shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 commonly 3 bad One very bad

division texture incense (smell) sense of organization flavor (taste) Overall Preference Example 1 8.4 8.5 8.4 8.6 8.5 Example 2 8.3 8.4 8.4 8.5 8.4 Example 3 8.4 8.4 8.5 8.3 8.4 Comparative Example 1 6.2 6.1 6.1 6.0 6.1 Comparative Example 2 6.3 6.2 6.1 6.1 6.2

As shown in the above-mentioned [Table 2], as a result of comparing the texture, texture, flavor, flavor, and overall preference of the Korean beef steaks prepared according to the Examples and Comparative Examples, the preparation according to Examples 1, 2, and 3 It was confirmed that the cooked Korean beef steak was superior to the Korean beef steak prepared according to Comparative Examples 1 and 2 in overall texture, texture, flavor, flavor, and overall preference.

It is judged that the Korean beef steak prepared according to the example is balanced with wild ginseng powder, salted solution and natural extract, and the soft texture and flavor are added to the nutritional component to improve the taste and flavor of the Korean beef steak and satisfy consumer preference do.

In the above, a preferred embodiment of the present invention has been described, but those of ordinary skill in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential features thereof. will be able Therefore, it should be understood that the embodiment described above is illustrative in all respects and not restrictive.

Claims (6)

Wild ginseng powder manufacturing step of preparing wild ginseng powder (S100);
A pre-processing step (S200) of preparing raw Korean beef, removing blood and removing non-edible parts;
Korean beef raw meat salting step (S300) of dipping the raw Korean beef meat from which the non-edible part has been removed in a salting solution;
Natural extract mixing and refrigeration aging step (S400) of mixing the natural extract with the salted raw beef meat and then refrigerated;
A raw Korean beef raw meat cutting and heating cooking step (S500) of cutting and heating the refrigerated aged Korean beef raw meat in a predetermined weight unit; and
A method for preparing a simple Korean beef steak containing wild ginseng ingredients, characterized in that it includes a steak manufacturing step (S600) of preparing a Korean beef steak by mixing the cut and heated raw Korean beef meat and wild ginseng powder.
The method of claim 1,
The blood-water removal of the raw Korean beef meat in the pre-treatment step (S200) of the raw beef meat is performed by immersing the prepared raw beef meat in an immersion solution at a temperature of 10 to 15 ° C. for 5 to 10 minutes,
In the salting step (S300) of the Korean beef raw meat, the salting solution is 10 to 20 parts by weight of onion powder, 20 to 30 parts by weight of refined salt, 30 to 50 parts by weight of soy sauce, 10 to 20 parts by weight of sake, 5 to 15 parts by weight of garlic juice, It is prepared by mixing 3 to 7 parts by weight of pepper powder, 10 to 20 parts by weight of sugar, 3 to 5 parts by weight of cinnamon powder and 40 to 60 parts by weight of purified water, and immersing raw Korean beef meat from which the non-edible part has been removed in a salting solution. A method for preparing a convenient Korean beef steak containing wild ginseng ingredients, characterized in that it is carried out by immersing it for 30 to 50 minutes at a temperature of 8 to 12 ° C.
3. The method of claim 2,
In the natural extract mixing and refrigeration aging step (S400), the natural extract is a convenient food Korean beef steak containing wild ginseng ingredients, characterized in that a natural extract consisting of a thistle extract, a plantain extract, a soybean extract and a bramble extract is used method.
4. The method of claim 3,
In the natural extract mixing and refrigeration aging step (S400), the natural extract is mixed in a weight ratio of 5 to 10 parts by weight with respect to 100 parts by weight of the whole salted Korean beef raw meat, and then stored refrigerated at a temperature of 3 to 5° C. for 10 to 20 hours. It proceeds by
The natural extract is a method for preparing a convenience food Korean beef steak containing wild ginseng ingredients, characterized in that it is prepared by including thistle extract, plantain extract, new bean extract, and bramble extract in a weight ratio of 1:1:1:1.
5. The method of claim 4,
In the steak manufacturing step (S600), the wild ginseng powder is mixed in a weight ratio of 1 to 5 parts by weight with respect to 100 parts by weight of the cut and cooked Korean beef raw meat. .
A convenient Korean beef steak containing wild ginseng ingredients, characterized in that it is prepared by any one of claims 1 to 5.

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