KR20220126881A - Manufacturing method of steak and steak manufactured by the same - Google Patents
Manufacturing method of steak and steak manufactured by the same Download PDFInfo
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- KR20220126881A KR20220126881A KR1020210031124A KR20210031124A KR20220126881A KR 20220126881 A KR20220126881 A KR 20220126881A KR 1020210031124 A KR1020210031124 A KR 1020210031124A KR 20210031124 A KR20210031124 A KR 20210031124A KR 20220126881 A KR20220126881 A KR 20220126881A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000013550 pizza Nutrition 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims description 17
- 235000011194 food seasoning agent Nutrition 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 235000015278 beef Nutrition 0.000 claims description 12
- 235000013311 vegetables Nutrition 0.000 claims description 9
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 8
- 240000000599 Lentinula edodes Species 0.000 claims description 8
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 244000252132 Pleurotus eryngii Species 0.000 claims description 6
- 241000609666 Tuber aestivum Species 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000014121 butter Nutrition 0.000 claims description 5
- 235000013351 cheese Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000015067 sauces Nutrition 0.000 description 8
- 239000003921 oil Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- 238000010411 cooking Methods 0.000 description 4
- 235000012424 soybean oil Nutrition 0.000 description 4
- 239000003549 soybean oil Substances 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 3
- 102100021411 C-terminal-binding protein 2 Human genes 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 101000894375 Homo sapiens C-terminal-binding protein 2 Proteins 0.000 description 2
- 235000001681 Pleurotus eryngii Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 1
- ZINJLDJMHCUBIP-UHFFFAOYSA-N ethametsulfuron-methyl Chemical compound CCOC1=NC(NC)=NC(NC(=O)NS(=O)(=O)C=2C(=CC=CC=2)C(=O)OC)=N1 ZINJLDJMHCUBIP-UHFFFAOYSA-N 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
- A23P2020/251—Tempura batter; Leavened or other aerate batter or coating
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
Description
본 발명은 스테이크의 제조방법 및 이에 의하여 제조된 스테이크에 관한 것이다.The present invention relates to a method for producing a steak and a steak prepared thereby.
일반적으로 스테이크는 두꺼운 육류 조각을 구운 서양 요리로서, 소고기를 주 재료로 하고 있으며, 맛과 풍미를 높이기 위하여 여러 가지 다양한 제조방법이 개발되고 있다. In general, steak is a western dish in which thick pieces of meat are grilled, and beef is the main ingredient, and various manufacturing methods are being developed to enhance taste and flavor.
일 예로, 소고기를 각종 양념 및 재료로서 만들어진 염지액에 수시간 동안 재어두어 고기에 각종 양념 및 재료가 충분히 스며들 수 있도록 하는 절임공정을 진행하여 고기에 향과 간이 베어나도록 할 수 있다. 또한, 데침공정, 익힘공정, 그라탕(gratinating) 공정, 수비드 방식 등 다양한 익힘 과정을 거치거나 다양한 스테이크 소스들을 개발하는 등 여러 노력들이 이루어지고 있다. For example, the meat can be soaked in flavor and liver by soaking the beef in a salting solution made as various seasonings and ingredients for several hours to allow the various seasonings and ingredients to fully permeate the meat. In addition, various efforts are being made, such as undergoing various cooking processes such as a blanching process, a cooking process, a gratinating process, and a sous vide method, or developing various steak sauces.
그러나, 상기 방법들은 제조과정이 복잡하고 시간이 오래 걸리며, 자칫 한국인들 입맛에는 느끼하기 쉽다. 따라서, 조리방법이 비교적 간단하면서도 느끼한 맛을 최소화할 수 있는 새로운 방식의 스테이크 조리방법이 필요한 실정이다.However, the above methods are complicated and time-consuming to manufacture, and are easy to feel in the taste of Koreans. Accordingly, there is a need for a new method of cooking steak that is relatively simple and can minimize the greasy taste.
상기와 같은 문제점을 해결하기 위하여, 본 발명은 조리방법이 비교적 간단하면서도 느끼한 맛을 최소화할 수 있는 새로운 방식의 폭탄 스테이크 조리방법을 제공하는 것을 목적으로 한다.In order to solve the above problems, an object of the present invention is to provide a new method of cooking bomb steak that is relatively simple and can minimize the greasy taste.
상기 목적을 달성하기 위하여, 본 발명은 적정크기로 절단된 소고기 표면에 시즈닝 가루를 뿌린 후 오일을 도포하는 단계, 상기 오일이 도포된 소고기를 가열하여 스테이크를 제조하는 단계, 상기 스테이크를 야채, 버터 및 트러플 파우더와 함께 수용기에 담은 후, 수용기 위에 얇게 편 피자반죽을 덮어 뚜껑을 만들어주는 단계 및 상기 피자반죽 위에 치즈를 뿌려준 후 수용기를 오븐에 넣어 가열하는 단계를 포함하는 스테이크 제조방법을 제공한다. In order to achieve the above object, the present invention provides the steps of applying oil after sprinkling seasoning powder on the surface of beef cut to an appropriate size, heating the oil-coated beef to prepare a steak, and turning the steak into vegetables and butter And after putting it in a container with truffle powder, covering the pizza dough thinly on the container to make a lid, and sprinkle cheese on the pizza dough, and then put the container in an oven to heat it.
상기 스테이크 제조방법은 수용기를 오븐에서 꺼낸 후, 피자반죽 위에 럼을 붓고 불을 붙여주는 단계를 더 포함할 수 있으며, 피자반죽으로 만든 뚜껑 가장자리를 일부 커팅한 후 뒤집어 주는 단계를 더 포함할 수 있다. The steak manufacturing method may further include the step of pouring rum on the pizza dough and igniting the pizza dough after taking the receiver out of the oven, and may further include the step of turning the lid over after cutting a part of the edge of the lid made of the pizza dough. .
또한, 상기 야채는 볶은 새송이 버섯, 볶은 표고 버섯, 구운 쪽파 및 구운 통옥수수를 포함할 수 있고, 상기 시즈닝 가루는 꽃소금과 흑후추를 5:0.5~1.5의 비율로 혼합한 것일 수 있다. In addition, the vegetables may include roasted king oyster mushrooms, roasted shiitake mushrooms, roasted chives and roasted whole corn, and the seasoning powder may be a mixture of flower salt and black pepper in a ratio of 5:0.5 to 1.5.
그리고, 상기 피자반죽은 먹물을 포함하는 것일 수 있다. And, the pizza dough may include ink.
한편, 상기 목적을 달성하기 위하여, 본 발명은 상기의 방법들로 제조된 폭탄 스테이크를 제공한다.On the other hand, in order to achieve the above object, the present invention provides a bomb steak prepared by the above methods.
본 발명은 피자반죽으로 스테이크 수용기에 뚜껑을 만들고 시식 직전 럼을 부어 불을 붙여 맛과 향을 더함으로써 비교적 간단한 조리방법으로 스테이크의 풍미를 더하고 느끼한 맛을 최소화할 수 있다.The present invention can add flavor and flavor to the steak by making a lid on the steak container with pizza dough, pouring rum just before tasting, and igniting it to add flavor and flavor, thereby adding flavor to the steak and minimizing the greasy taste.
도 1은 본 발명에 따라 제조된 폭탄 스테이크를 보여주는 사진이다.
도 2a~2d는 구운 야채를 준비하는 과정을 보여주는 사진이다.
도 3,4은 스테이크를 담은 수용기 위에 피자반죽으로 뚜껑을 만들어주는 과정을 보여주는 사진이다.
도 5는 오븐에서 나온 피자반죽 뚜껑을 커팅하여 열어주는 과정을 보여주는 사진이다.1 is a photograph showing a bomb steak prepared according to the present invention.
2a to 2d are photos showing the process of preparing roasted vegetables.
3 and 4 are photos showing the process of making a lid with pizza dough on a container containing a steak.
5 is a photograph showing the process of cutting and opening the pizza dough lid from the oven.
이하, 첨부된 도면을 참조하여 본 발명의 바람직한 실시예들을 상세히 설명한다. 본 발명의 특징과 이점, 그리고 그것들을 구현하는 수단들은 첨부되는 도면과 함께 상세하게 후술되는 실시예들을 통해 명확해질 것이다. 그러나 이하에서 기술하는 본 발명의 실시예들은 단지 예시적인 것일 뿐이며, 본 발명의 범위를 기술된 실시예들로만 제한하고자 하는 것은 아니다. 또한, 각 실시예들의 구성 요소들은 다른 언급이나 상호간에 모순이 없는 한 실시예 내에서 또는 실시예 상호 간에 다양한 조합이 가능할 수 있다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Features and advantages of the present invention, and means for implementing them will become apparent through the embodiments described below in detail in conjunction with the accompanying drawings. However, the embodiments of the present invention described below are merely exemplary, and are not intended to limit the scope of the present invention to only the described embodiments. In addition, various combinations of the elements of each embodiment may be possible within or between the embodiments as long as there is no contradiction between them or other mentions.
그리고, 어떤 부분이 어떤 구성 요소를 "포함"한다고 할 때, 이는 다른 구성요소들과는 상관없이 이 구성요소를 반드시 포함한다는 의미이지 다른 구성 요소들의 추가를 배제하고자 하는 것이 아니다.And, when a part "includes" a component, this means that this component is necessarily included regardless of other components, and is not intended to exclude addition of other components.
또한, 달리 정의하지 않는 한, 본 명세서에서 사용되는 모든 기술적 및 과학적 용어는 본 발명이 속하는 기술 분야의 숙련자에 의해 통상적으로 이해되는 바와 동일한 의미를 가지며, 상충되는 경우에는, 정의를 포함하는 본 명세서의 기재가 우선할 것이다. Further, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, and in case of conflict, this specification, including definitions description will take precedence.
본 발명의 폭탄 스테이크 제조방법은, 적정크기로 절단된 소고기 표면에 시즈닝 가루를 뿌린 후 오일을 도포하는 단계, 상기 오일이 도포된 소고기를 가열하여 스테이크를 제조하는 단계, 상기 스테이크를 구운 야채, 버터 및 트러플 파우더와 함께 수용기에 담은 후, 수용기 위에 얇게 편 피자반죽을 덮어 뚜껑을 만들어주는 단계 및 상기 피자반죽 위에 치즈를 뿌려준 후 수용기를 오븐에 넣어 가열하는 단계를 포함한다. 이하 각 단계를 구분하여 자세히 설명한다. The bomb steak production method of the present invention comprises the steps of applying oil after sprinkling seasoning powder on the surface of beef cut into an appropriate size, heating the oil-coated beef to prepare a steak, grilling the steak, and butter and putting the container together with the truffle powder, covering the container with thinly sliced pizza dough to make a lid, and sprinkling cheese on the pizza dough and then heating the container in an oven. Hereinafter, each step will be described in detail.
먼저, 립아이와 같은 소고기 표면에 시즈닝 가루를 뿌리게 되는데, 이때 상기 시즈닝 가루는 꽃소금과 흑후추를 5:0.5~1.5의 비율로 혼합한 것을 사용하는 것이 바람직하다. 상기 소고기 표면에 시즈닝 가루를 앞뒤로 뿌린 후 손으로 가볍게 마사지한 뒤, 대두유 등의 오일을 표면에 골고루 바른다. 소고기 150~250g를 기준으로 시즈닝 가루는 앞뒤로 각각 0.5~1.5g씩 사용하며 오일은 앞뒤로 4~6ml씩 발라주는 것이 바람직하다. First, seasoning powder is sprinkled on the surface of beef such as rib eye, and it is preferable to use a mixture of flower salt and black pepper in a ratio of 5:0.5 to 1.5 as the seasoning powder. After spraying the seasoning powder on the surface of the beef back and forth and gently massaging it by hand, oil such as soybean oil is evenly applied to the surface. Based on 150~250g of beef, use 0.5~1.5g of seasoning powder on the front and back, and it is desirable to apply 4~6ml of oil on the front and back.
이와 같이 전처리 과정을 거친 소고기는 브로일러에 올려 앞면과 뒷면에 각각 격자무늬가 형성될 수 있도록 20~40초씩 총 4번 구워 스테이크를 제조한다. 상기 스테이크는 수용기에 구운 야채, 버터, 트러플 파우더와 함께 담는다. The pre-processed beef is put on a broiler and grilled 4 times for 20-40 seconds so that a grid pattern is formed on the front and back sides, respectively, to prepare a steak. The steak is placed in a container with grilled vegetables, butter, and truffle powder.
상기 구운 야채는 다양한 야채들이 사용될 수 있으나, 바람직하게는 볶은 새송이 버섯, 볶은 표고 버섯, 구운 쪽파 및 구운 통옥수수를 사용할 수 있다. 이를 자세히 살펴보면, 새송이와 밑둥을 제거한 표고버섯은 2등분한 후 오일을 두른 프라이팬에 앞서 살펴본 시즈닝 가루 0.4~0.6g를 함께 뿌려 1~2분간 황금색이 나도록 볶아준 후 밀봉하여 보관한다. 쪽파구이는 예열한 프라이팬에 쪽파의 흰부분을 20~40초간 앞 뒤로 구워 숨을 죽게 한 뒤, 파란부분을 팬에 닿도록 하여 시즈닝 가루 0.4~0.6g를 함께 뿌려 20~40초간 더 구워준다. 이후 그라몰라따(gremolata) 소스 10~20g을 골고루 뿌린 후 밀봉하여 보관한다. 통옥수수는 전자레인지에 1~2분간 데워준 후 예열한 프라이팬에 돌려가서 구워 색을 내어 준비한다. Various vegetables may be used as the roasted vegetables, but preferably, roasted shiitake mushrooms, roasted shiitake mushrooms, roasted chives and roasted corn may be used. If you look closely at this, cut the shiitake mushrooms and the shiitake mushrooms into 2 equal parts, sprinkle 0.4~0.6g of the seasoning powder mentioned above on a frying pan with oil, and fry until golden color for 1~2 minutes, then seal and store. For grilled chives, bake the white part of the chives back and forth for 20 to 40 seconds in a preheated frying pan to hold their breath. After that, spread 10~20g of gremolata sauce evenly, then seal and store. Heat the whole corn in the microwave for 1 to 2 minutes, then return it to a preheated frying pan to color it and prepare it.
이후, 피자반죽 150~200g을 밀대로 밀어서 평평하게 해준 뒤, 손으로 늘리면서 스테이크를 담은 수용기에 뚜껑처럼 덮어준다. 이때 손잡이 있는 부분은 손잡이 사이를 막을 수 있도록 잘 눌러준다. 이때 상기 피자반죽은 풍미를 위하여 먹물을 포함한 것을 사용하는 것이 바람직하다. After that, flatten the pizza dough by pushing 150~200g with a rolling pin, and then stretch it out by hand and cover the container containing the steak like a lid. At this time, press the part with the handle well to block the gap between the handles. At this time, it is preferable to use the pizza dough containing ink for flavor.
이후 피자반죽 위에 치즈 1~5g를 뿌려준 뒤 오븐에 넣고 2~5분간 더 구워준다. 오븐에서 꺼낸 수용기는 고무받침을 올린 별도의 수용기 위에 얹어준 후, 시식 전에 피자반죽 위에 럼을 붓고 불을 붙여 스테이크에 향과 풍미를 더할 수 있다. 이후 피자반죽으로 만든 뚜껑 가장자리를 일부 커팅한 후 뒤집어 내용물을 시식할 수 있다. 이때, 허니소스, 로메스코소스, 트러플살사소스 등 다양한 소스와 함께 곁들여 먹을 수 있다. After that, sprinkle 1~5g of cheese on the pizza dough, then put it in the oven and bake for another 2~5 minutes. After taking the container out of the oven, place it on a separate container with a rubber base, and before tasting, pour rum over the pizza dough and set it on fire to add flavor and flavor to the steak. After that, you can cut the edge of the lid made of pizza dough and turn it over to taste the contents. At this time, you can eat it with various sauces such as honey sauce, Romesco sauce, and truffle salsa sauce.
이하, 구체적인 제조예를 통하여 본 발명의 구성 및 그에 따른 효과를 보다 상세히 설명하고자 한다. 그러나, 본 제조예는 본 발명을 보다 구체적으로 설명하기 위한 것이며, 본 발명의 범위가 이에 한정되는 것은 아니다.Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific manufacturing examples. However, this preparation example is for explaining the present invention in more detail, and the scope of the present invention is not limited thereto.
[제조예] [Production Example]
립아이 240g에 꽃소금, 흑후추 5:1의 비율로 혼합된 시즈닝 가루를 앞뒤로 각각 1g씩 뿌려준 뒤 손으로 가볍게 마사지한 뒤 대두유 5ml씩 총 10ml을 골고루 발라주었다. 립아이를 브로일러에 올려 앞뒤로 30초 2회씩 총 2분을 구워주었다. 수용기에 구운 쪽파 50g, 볶은 새송이 50g, 볶은 표고버섯 40g, 구운 통옥수수 40g을 올린 후 중앙에 구운 스테이크를 올렸다. 주변에 버터 20g을 올린 후 틀러플파우더 0.5g을 전체적으로 뿌려주었다. Sprinkle 1g each of seasoning powder on the front and back sides of 240g of lip eye, mixed with flower salt and black pepper in a ratio of 5:1. Place the rib eye on the broiler and bake for a total of 2 minutes each for 30 seconds on each side twice. 50g of roasted chives, 50g of roasted king oysters, 40g of roasted shiitake mushrooms, and 40g of roasted whole corn were placed in the container, and then a grilled steak was placed in the center. After putting 20g of butter around it, sprinkle 0.5g of truffle powder all over.
도 2에 도시된 것과 같이 야채를 준비하였다. 새송이는 2등분한 후, 대두유 25g을 두른 예열 프라이팬에 굽는다. 이때 새송이버섯 100g에 소금과 흑후추를 5:1의 비율로 혼합한 시즈닝 가루 0.5g를 함께 뿌려 1분 30초간 황금색이 나도록 구워준다. 표고버섯은 밑둥을 제거한 뒤 2등분한 후, 대두유 25g을 두른 예열 프라이팬에 굽는다. 이때 새송이버섯 100g에 소금과 흑후추를 5:1의 비율로 혼합한 혼합가루 0.5g를 함께 뿌려 1분 30초간 황금색이 나도록 구워준다. 쪽파는 예열한 프라이팬에 대두유 10g을 두른 뒤 센불에서 흰부분을 약 30초간 앞뒤로 구워 숨을 죽게 한 뒤, 파란부분을 소금과 흑후추를 5:1의 비율로 혼합한 시즈닝 가루 0.5g을 골고루 뿌린 뒤 약 30초간 더 구워준다. 넓은 시트팬에 구운 쪽파를 담은 뒤 그레몰라타 소스 15ml을 골고루 뿌려준다. 통옥수수는 전자레인지에 1분 30초간 데워준 후 예열한 프라이팬에 돌려가서 구워 색을 내어 준비한다. Vegetables were prepared as shown in FIG. 2 . Cut the king oysters in half and bake in a preheated frying pan with 25g of soybean oil. At this time, sprinkle 0.5g of seasoning powder mixed with salt and black pepper in a ratio of 5:1 to 100g of king oyster mushroom and bake for 1 minute and 30 seconds until golden color. After removing the bottom of the shiitake mushrooms, cut them in half and fry in a preheated frying pan with 25g of soybean oil. At this time, sprinkle 0.5g of mixed powder mixed with salt and black pepper in a ratio of 5:1 to 100g of king oyster mushroom and bake for 1 minute and 30 seconds until golden color. Put 10g of soybean oil in a preheated frying pan for chives, and then bake the white part back and forth for about 30 seconds over high heat to kill the breath. Bake for about 30 seconds more. Put the grilled chives on a wide sheet pan and sprinkle 15ml of Gremolata sauce evenly. Heat the whole corn in the microwave for 1 minute and 30 seconds, then return it to a preheated frying pan to color it.
먹물 피자반죽 180g을 밀대로 밀어서 지름 25~26cm이 되도록 평평하게 해준 뒤, 도 3 및 4와 같이 손으로 찢어지지 않게 옆면을 눌러준다. 손잡이 있는 부분은 손잡이 사이를 잘 눌러준다. 피자반죽 위에 그라나파다노치즈 3g을 뿌려준 뒤 오븐에 넣고 4분간 구워준다. 오븐장갑을 이용해 수용기를 꺼낸 후 고무받침을 올린 접시 위에 얹어준 후, 럼 5ml을 부은 후 가스라이터를 이용해 불을 붙여준다. 이후 도 5와 같이 가위를 이용하여 뚜껑 가장자리의 90%를 커팅하여 뚜껑을 뒤집듯이 열어준 뒤, 소스와 함께 곁들여 먹는다. Push 180 g of ink pizza dough with a rolling pin to make it flat to a diameter of 25 to 26 cm, and then press the sides to prevent tearing by hand as shown in FIGS. 3 and 4 . The part with the handle is well pressed between the handles. Sprinkle 3g of Grana Padano cheese on the pizza dough, then put it in the oven and bake for 4 minutes. After taking out the container using an oven glove, place it on a plate with a rubber base, pour 5ml of rum and light it with a gas lighter. Thereafter, as shown in FIG. 5 , cut 90% of the edge of the lid using scissors and open the lid as if turning it over, and then serve with the sauce.
이상과 같이 본 발명을 설명하였지만, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자라면, 본 발명의 기술적 사상과 필수적 특징을 유지한 채로 다른 형태로도 실시될 수 있음을 인지할 수 있을 것이다. Although the present invention has been described as described above, those of ordinary skill in the art to which the present invention pertains will recognize that the present invention may be implemented in other forms while maintaining the technical spirit and essential features of the present invention. .
본 발명의 범위는 특허청구범위에 의하여 규정될 것이지만, 특허청구범위 기재사항으로부터 직접적으로 도출되는 구성은 물론 그와 등가인 구성으로부터 도출되는 모든 변경 또는 변형된 형태 또한 본 발명의 권리범위에 포함되는 것으로 해석되어야 한다.The scope of the present invention will be defined by the claims, but all changes or modifications derived from the configuration directly derived from the claims, as well as the configuration equivalent thereto, are also included in the scope of the present invention. should be interpreted as
Claims (7)
상기 오일이 도포된 소고기를 가열하여 스테이크를 제조하는 단계;
상기 스테이크를 야채, 버터 및 트러플 파우더와 함께 수용기에 담은 후, 수용기 위에 얇게 편 피자반죽을 덮어 뚜껑을 만들어주는 단계; 및
상기 피자반죽 위에 치즈를 뿌려준 후 수용기를 오븐에 넣어 가열하는 단계;
를 포함하는 폭탄 스테이크 제조방법.
Applying oil after sprinkling seasoning powder on the surface of beef cut to an appropriate size;
preparing a steak by heating the oil-coated beef;
placing the steak in a container together with vegetables, butter and truffle powder, and then covering the container with thinly sliced pizza dough to make a lid; and
After scattering cheese on the pizza dough, heating the receiver in an oven;
A bomb steak manufacturing method comprising a.
수용기를 오븐에서 꺼낸 후, 피자반죽 위에 럼을 붓고 불을 붙여주는 단계를 더 포함하는 것을 특징으로 하는 폭탄 스테이크 제조방법.
According to claim 1,
After taking the receiver out of the oven, pouring rum on the pizza dough and setting fire to the bomb steak manufacturing method, characterized in that it further comprises.
피자반죽으로 만든 뚜껑 가장자리를 일부 커팅한 후 뒤집어 주는 단계를 더 포함하는 것을 특징으로 하는 폭탄 스테이크 제조방법.
According to claim 1,
Bomb steak manufacturing method, characterized in that it further comprises the step of turning over after cutting a portion of the edge of the lid made of pizza dough.
상기 야채가 볶은 새송이 버섯, 볶은 표고 버섯, 구운 쪽파 및 구운 통옥수수를 포함하는 것을 특징으로 하는 폭탄 스테이크 제조방법.
According to claim 1,
Bomb steak production method, characterized in that the vegetables include roasted king oyster mushroom, roasted shiitake mushroom, roasted chives and roasted whole corn.
상기 시즈닝 가루가 꽃소금과 흑후추를 5:0.5~1.5의 비율로 혼합한 것임을 특징으로 하는 폭탄 스테이크 제조방법.
According to claim 1,
Bomb steak manufacturing method, characterized in that the seasoning powder is a mixture of flower salt and black pepper in a ratio of 5:0.5 to 1.5.
상기 피자반죽이 먹물을 포함하는 것을 특징으로 하는 폭탄 스테이크 제조방법.
According to claim 1,
Bomb steak manufacturing method, characterized in that the pizza dough contains ink.
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| KR101899582B1 (en) | 2018-01-31 | 2018-09-18 | 김유번 | Manufacturing method for steak and steak manufactured by the same |
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