KR20220150157A - Steamed dishes containing parsnip and manufacturing method thereof - Google Patents

Abstract

The present invention relates to steamed meat containing parsnips and a method for preparing the same. The present invention provides steamed meat containing parsnips and a method for preparing the same, which is capable of providing steamed meat that has an excellent taste as a healthy food without using artificial sweetness. The method comprises the steps of: preparing meat by cutting one or more meat selected from among beef, pork, chicken, lamb, and duck into a length of 6-12 cm, washing the cut meat, and immersing the meat in water for 1 hour to remove blood from the meat; preparing parsnip broth and boiled meat by boiling the bloodless meat in water to which parsnip dry powder is added at a rate of 100 grams per 1 liter of water for 1 hour; preparing parsnip seasoning including 10-30 wt% of thick soy, 10-20 wt% of the parsnip dry powder, 5-15 wt% of minced garlic, 1-10 wt% of minced ginger, 0.15-3 wt% of ground pepper, and 0.5-4 wt% of salt; preparing vegetables by washing and cutting parsnips and at least one vegetable selected from among radish, potato, onion, green onion, mushroom, Cheongyang red pepper and red pepper; putting the boiled meat in a cooking utensil, adding the parsnip broth enough to submerge the boiled meat, adding the parsnip seasoning to the parsnip broth at a ratio of 3 : 1 to 4 : 1, and heating the boiled meat; and adding, when the amount of the parsnip broth added is reduced to 1/2-1/3 after the step of heating the boiled meat, the cut vegetables to the cooking utensil.

Description

Steamed meat containing parsnip and manufacturing method thereof {STEAMED DISHES CONTAINING PARSNIP AND MANUFACTURING METHOD THEREOF}

The present invention relates to a steamed meat containing parsnip and a method for producing the same, and more particularly, to a steamed meat that maximizes the nutritional value of parsnip, and does not use artificial sweetness, providing excellent taste as a healthy food. and a manufacturing method thereof.

Parsnip (Pastinaca sativa) is a root vegetable that has a shape similar to that of a carrot, but is much whiter in color. The taste of the root is a combination of sweet potato and deodeok. It is native to southeastern Europe or the United States, and it is a vegetable traditionally used as a food ingredient in Europe. In Korean, it is also called sugar carrot or western windbreak.

Parsnip is a plant belonging to the family Apiaceae. The leaves are super-shaped of the root-shaped leaves that come out of the roots, and some are as large as 50cm long as the right-sided bilobed leaves. The flower stalk comes out in summer, and yellow-green flowers bloom in umbels. Long oval, flat 4mm brown seeds bear fruit in autumn. The root is 30-50cm long, and it is fleshy and enlarged, and the diameter of the neck is about 7-10cm. The surface of the root is glossy, wrinkled and milky white.

Parsnip contains ingredients such as protein, pectin, vitamin C, and starch, so it is a nutritious vegetable that uses raw leaves or roots in salads or soups, and is also used for frying stews. It is also used medicinally, has a sedative effect, and is effective in promoting diuresis and appetite in diseases of the urinary system. It is also used for the treatment of nephritis, and the aromatic extract obtained from the root is known to be used as an antiperspirant.

In general, steamed dishes are foods made by boiling various ingredients such as seafood, meat, vegetables, etc. with a little water for a long time or steaming them with hot steam. The present invention relates to steamed meat, and among others, discloses an invention related to steamed meat using chicken, beef, pork, etc. as main ingredients, excluding fish and shellfish.

Steamed meat is a dish made by boiling or steaming meat such as chicken, beef, and pork with seasoning. It plays a major role as a protein source and also enhances the functionality of steamed meat by adding various auxiliary ingredients. In addition, the auxiliary material also plays a role in suppressing the occurrence of the characteristic stinging odor that occurs in meat.

In order to increase the nutritional value of steamed meat, a technique for manufacturing steamed meat using various ingredients has been introduced. As a prior art, Korean Patent Registration No. 10-1155398 relates to a method for producing braised beef ribs containing mulberry leaves and black beans and braised beef ribs using the same. Add boiled ribs marinated in mulberry leaf water and Cheongju, add medicinal seasoning sauce, pour enough water to submerge the boiled ribs, cover the lid and cook. Korean Patent Laid-Open Publication No. 10-2020-0112493 discloses a cooking method for steamed pork ribs using bean sprouts, which uses a dry seasoning of bean sprouts and boiled pork feet to provide a fishy taste of bean sprouts and a unique stench of meat. We provide a cooking method of steamed pork feet with a burning taste while removing the

The above-mentioned prior art uses mulberry leaves and black beans as auxiliary materials for steamed meat, or uses bean sprouts, and is a technology having a fundamental difference in that the present invention utilizes parsnip as a material for steamed meat.

The present invention utilizes the sugar component contained in the parsnip instead of using artificial sweetness in cooking the steamed meat. We want to provide high-quality meat stew.

An object of the present invention is to solve the above-mentioned problem. In order to provide steamed meat with high nutritional value while minimizing the decomposition of trace elements contained in parsnip, parsnip is used in various forms such as cut parsnip and powder parsnip in the cooking process for steamed meat.

According to one aspect of the present invention, there is provided a method for producing a steamed meat including parsnip, wherein at least one meat selected from beef, pork, chicken, lamb and duck is cut and washed to 6 cm to 12 cm in length, and , preparing the meat by immersing it in water for 1 hour to remove the blood from the meat; preparing parsnip broth and boiled meat by boiling the meat from which the blood has been removed in water with parsnip dry powder added at a rate of 100 grams per 1 liter of water for 1 hour; 10 to 30% by weight of soy sauce, 10 to 20% by weight of parsnip dry powder, 5 to 15% by weight of minced garlic, 1 to 10% by weight of minced ginger, 0.15 to 3% by weight of black pepper powder, and 0.5 to 4% by weight of salt preparing a nib marinade; Preparing vegetables by washing and cutting one or more vegetables and parsnip selected from radishes, potatoes, onions, green onions, mushrooms, cheongyang peppers and red peppers; Put the boiled meat in a cooking utensil, add the parsnip broth to the extent that the boiled meat is submerged, and then put the parsnip sauce so that the parsnip broth and the parsnip sauce are 3:1 to 4:1, and boil heating the meat; and after heating the boiled meat, when the amount of the added parsnip stock is reduced to 1/2 to 1/3, adding the cut vegetables to the cooking utensil and heating continuously; It provides a method for producing steamed meat including parsnip, characterized in that it includes, and also provides a steamed meat according to the production method.

According to another aspect of the present invention, the steamed meat may be at least one of steamed ribs, bulgogi, steamed chicken, steamed duck, and steamed lamb.

According to another aspect of the present invention, the parsnip powder is prepared by cutting the washed parsnip into a size of 3 cm to 5 cm in length, drying it at 55° C. to 65° C., and then having a particle size of 150 to 300 mesh. It provides a method for producing steamed meat comprising parsnip, characterized in that it is ground.

The effects of the steamed meat containing parsnip and the manufacturing method thereof according to the present invention will be described as follows.

According to at least one of the embodiments of the present invention, while maximizing the nutritional value of parsnip, there is provided a steamed meat that provides excellent taste as a healthy food without using artificial sweetness, and a method for manufacturing the same.

According to at least one of the embodiments of the present invention, by using parsnip in the form of dry powder or in a cut form to produce steamed meat such as steamed ribs, bulgogi, steamed pork ribs, grilled pork belly, fried chicken soup, steamed chicken, steamed duck, duck soup, etc. The loss of nutritional value of parsnip is minimized, and it has the advantage of being able to enjoy the flavor of parsnip in the form of steamed meat in various forms according to taste.

According to at least one of the embodiments of the present invention, parsnip is a food material containing a large amount of potassium among inorganic salts as well as a unique sugar component. There are advantages.

According to at least one of the embodiments of the present invention, there is an advantage in that the steamed meat can be ingested without a feeling of objection by suppressing the miscellaneous smell of meat and the like by using parsnip.

Further scope of applicability of the present invention will become apparent from the following detailed description. However, it should be understood that the detailed description and specific embodiments such as preferred embodiments of the present invention are given by way of illustration only, since various changes and modifications within the spirit and scope of the present invention may be clearly understood by those skilled in the art.

1 is a flowchart of a method for manufacturing steamed meat including parsnip according to the present invention.

Hereinafter, the embodiments disclosed in the present specification will be described in detail with reference to the accompanying drawings, but the same or similar components will be given the same reference numerals regardless of reference numerals, and redundant descriptions thereof will be omitted. In addition, in describing the embodiments disclosed in the present specification, if it is determined that detailed descriptions of related known technologies may obscure the gist of the embodiments disclosed in this specification, the detailed description thereof will be omitted. In addition, the accompanying drawings are only for easy understanding of the embodiments disclosed in this specification, and the technical idea disclosed herein is not limited by the accompanying drawings, and all changes included in the spirit and scope of the present invention , should be understood to include equivalents or substitutes.

The present invention relates to a steamed meat containing parsnip and a method for manufacturing the same.

In terms of spirituality, the content of parsnip components will be described. Parsnip is a food with 75 calories per 100g.

The three major nutrients and water content included in 100g of parsnip are shown in the table below.

3 macronutrients and water content per 100g parsnip Nutrients & Water Quantity
(g/raw parsnip 100g) Carbohydrates 18 g Sugars 4.8 g Dietary fiber 4.9 g Fat 0.2 g Protein 1.2 g Water 79.53 g

Parsnip contains three major nutrients as well as a large amount of vitamins and inorganic salts. The contents of vitamins and inorganic salts contained in 100g of parsnip are as follows.

Vitamin content per 100 g of parsnip Vitamins Quantity
(mg, μg / 100g raw parsnip) Thiamine (B1) 0.09 mg Riboflavin (B2) 0.05 mg Niacin (B3) 0.7 mg Pantothenic acid (B5) 0.6 mg Vitamin B6 0.09 mg Folate (B9) 67 μg Vitamin C 17 mg Vitamin E 1.49 mg Vitamin K 22.5 μg

Inorganic salt content per 100g parsnip Minerals Quantity
(mg, μg / 100g raw parsnip) Calcium 36 mg Iron 0.59 mg Magnesium 29 mg Manganese 0.56 mg Phosphorus 71 mg Potassium 375 mg sodium 10 mg Zinc 0.59 mg

As shown in Table 1, parsnip is a vegetable containing about 80% of water, and other than that, it has a characteristic of containing a large amount of sugar (Carbohydrate). Parsnip 100g contains 4.8g of sugar, and when food is cooked using such a sugar component, the unique sweetness of parsnip is generated, thereby improving the taste.

The present invention relates to a steamed meat containing parsnip, and by producing a steamed meat containing sugar derived from parsnip, a natural product, interacts with animal amino acid components contained in meat to form nutrients, and to improve taste. It plays a role in making it excellent and enhancing palatability. On the other hand, the inorganic salts contain 375 mg of potassium per 100 g, and thus contain a particularly large amount of potassium compared to other inorganic salts.

The present invention relates to a steamed meat containing parsnip, wherein the use of artificial sugars such as sugar and cooking sugar is minimized, and the steamed meat is cooked using a sugar component derived from the parsnip. Efforts were made to diversify the formulation so that parsnip could be used in various ways for steamed meat.

First, parsnip was put together in the process of boiling the meat, so that the parsnip hot water extract could be used as broth, and parsnip was prepared in a powder form to prepare a parsnip sauce, which could be added to steamed meat. In addition, by cooking the parsnip in a process of boiling it by applying heat, like potatoes or onions, it is possible to ingest the unique texture of parsnip together with the meat.

Hereinafter, an embodiment of the present invention will be described in detail with reference to the drawings.

1 is a flowchart of a parsnip porridge manufacturing method related to the present invention.

The present invention relates to a steamed meat containing parsnip and a method for producing the same, wherein at least one meat selected from beef, pork, chicken, lamb and duck is cut and washed into 6 cm to 12 cm in length and washed in water for 1 hour. Preparing meat to remove blood from the meat by immersing it during (S110); preparing parsnip broth and boiled meat by boiling the meat from which the blood has been removed in water with parsnip dry powder added at a ratio of 100 grams per 1 liter of water for 1 hour (S120); 10 to 30% by weight of soy sauce, 10 to 20% by weight of parsnip dry powder, 5 to 15% by weight of minced garlic, 1 to 10% by weight of minced ginger, 0.15 to 3% by weight of black pepper powder, and 0.5 to 4% by weight of salt Preparing a nip seasoning (S130); Preparing vegetables by washing and cutting one or more vegetables and parsnip selected from radishes, potatoes, onions, green onions, mushrooms, cheongyang peppers and red peppers (S140); Put the boiled meat in a cooking utensil, add the parsnip broth to the extent that the boiled meat is submerged, and then put the parsnip sauce so that the parsnip broth and the parsnip sauce are 3:1 to 4:1, and boil heating the meat (S150); After heating the boiled meat, when the amount of the added parsnip broth is reduced to 1/2 to 1/3, adding the cut vegetables to the cooking utensil and continuously heating (S160); It provides a method for producing a steamed meat containing parsnip, characterized in that it includes, and a steamed meat by the method.

Step of preparing the meat to remove the blood from the meat (S110)

At least one meat selected from beef, pork, chicken, lamb and duck is cut and washed to a length of 6 cm to 12 cm, and immersed in water for 1 hour to prepare meat to remove blood from the meat.

The object of the steamed meat of the present invention is beef, pork, chicken, lamb and duck. Therefore, the steamed meat in the present invention may be at least one of galbi steamed, bulgogi, chicken steamed, duck steamed and lamb steamed. The galbijjim may be prepared from pork or beef, and bulgogi may also be prepared from pork or beef. Meat may literally include fish, terrestrial livestock, poultry, etc., but in the practice of the present invention, meat is beef, pork, chicken, lamb and duck that can be easily obtained in the market, and Fish that contain a large amount and need to be discriminated in cooking methods shall be excluded.

First, at least one meat selected from beef, pork, chicken, lamb, and duck is cut and washed to 6 cm to 12 cm in length. The size to be cut is a size suitable for steamed dishes. The impurities attached to the meat are removed by visually observing it, and if the meat contains a large amount of fat, it can be removed according to your taste. After washing and removing impurities, put the meat in the cooking container, pour cold water until all the meat in the container is submerged, immerse it, and leave it for 24 hours.

Taking the representative ribs among steamed dishes as an example, ribs are generally composed of flesh and bone. will do By immersing in cold water, the blood component is eluted with water to remove the blood component. The time to remove the blood component is preferably about 24 hours.

In the case of cooking steamed meat without removing the blood component, this process is absolutely necessary because it reduces the taste by causing the nurin.

Step of preparing parsnip broth and boiled meat (S120)

This is the step of preparing parsnip broth and boiled meat by boiling the meat from which the blood has been removed in water to which parsnip dry powder is added at a ratio of 100 grams per 1 liter of water for 1 hour.

In addition, the parsnip powder in this process is characterized in that the washed parsnip is cut into a size of 3 cm to 5 cm in length, dried at 55° C. to 65° C., and then pulverized to a particle size of 150 to 300 mesh. do it with

First, the parsnip powder manufacturing process will be described. Parsnip can be purchased and used in the market. Peel the skin of the purchased parsnip with a knife and wash with water. Without removing the central core of the parsnip, the entire parsnip root is cut to a size of 3 cm to 5 cm in length, and then dried using a hot air dryer at 55°C to 65°C conditions using a hot air dryer.

Although the hot air drying method has been mentioned as an embodiment, freeze drying, natural drying, contact drying, convection drying, far-infrared drying, or radiation drying method may be used, and various selections are possible within a range that does not damage the parsnip tissue. .

Parsnip powder is prepared by using the dried parsnip grinder. The process of pulverizing with a pulverizer is repeated 2 to 3 times to prepare parsnip powder. In the parsnip powder manufacturing process, it is preferable to grind the powder to a particle size of 150 to 300 mesh. This is the particle size for parsnip powder to be well dispersed in water in a colloidal state during the broth production process. The prepared parsnip powder is used in the parsnip broth manufacturing process.

Hereinafter, the process of preparing parsnip broth and boiling meat will be described.

Put the drained meat into a cooking container, add water and parsnip powder, and heat. Meat from which the blood has been removed is immersed in cold water for 1 hour to first remove the blood, which is then heated in an aqueous solution in which parsnip powder is dispersed. The broth is a heated eluate of meat meat and parsnip powder, which includes parsnip powder and water-soluble nutrients of meat meat. Heated meat is used as the main ingredient for steamed meat, and the broth produced through the heating process is used again in the steaming process.

Parsnip powder is heated for 1 hour in water added at the rate of 100 grams per liter of water. Considering the density of water, a parsnip powder weight of about 1/10 of the weight of water is used. In general, in the broth manufacturing process, a material having a spice function is used to remove the bad smell of meat, but in the practice of the present invention, the parsnip powder serves to remove the bad smell.

Step of producing parsnip seasoning (S130)

10 to 30% by weight of soy sauce, 10 to 20% by weight of parsnip dry powder, 5 to 15% by weight of minced garlic, 1 to 10% by weight of minced ginger, 0.15 to 3% by weight of black pepper powder, and 0.5 to 4% by weight of salt This is the stage of manufacturing the nib marinade.

Parsnip marinade is prepared by mixing meat with parsnip stock and parsnip sauce, heating and simmering, using various seasoning ingredients so that seasoning ingredients are cut into the meat.

The present invention is a meat stew containing parsnip, and a seasoning sauce was prepared using parsnip ingredients. The sauce contains the basic seasoning ingredients such as soy sauce, minced garlic, minced ginger, black pepper, and salt, as well as parsnip dry powder. In addition, it is characterized in that it does not contain artificial sugar components such as sugar and flavored sugar other than the parsnip dry powder.

On the other hand, if you prefer spicy meat stew according to your preference, it is also possible to add a seasoning ingredient that gives a spicy taste, such as red pepper powder.

It is to maintain the sweetness of steamed meat based on the sugar component contained in the parsnip, and this is to increase the utility of parsnip by using the parsnip in powder form for cooking.

The method of obtaining the parsnip dry powder is the same as described in step S120. The present invention uses parsnip dry powder to prepare broth and seasoning.

10 to 30% by weight of soy sauce, 10 to 20% by weight of parsnip dry powder, 5 to 15% by weight of minced garlic, 1 to 10% by weight of minced ginger, 0.15 to 3% by weight of black pepper, and salt 0.5 to 4% by weight is added, and the contents are mixed well. After that, it is stored at room temperature to prepare a parsnip sauce.

Step of preparing vegetables (S140)

It is a step of preparing vegetables by washing and cutting one or more vegetables and parsnip selected from radishes, potatoes, onions, green onions, mushrooms, cheongyang peppers and red peppers.

Use meat, the main ingredient of steamed meat, to supply protein, use various vegetables to supply carbohydrates, or use it as a seasoning ingredient.

The present invention is a steamed meat containing parsnip, characterized in that the parsnip cut for stewing or steaming is included as a part of various vegetables. Cutting for stewing or steaming means cutting a conical parsnip into a wide cylindrical shape with a thickness of 0.5 cm to 1 cm.

Although not individually mentioned, the same applies to vegetables such as radishes, potatoes, and onions, except for parsnip. It is prepared by cutting it to an appropriate size considering the shape of the original vegetable and the characteristics of cooking for steaming.

In the case of potatoes, it is also preferable to prepare by boiling in advance in order to shorten the cooking time.

The parsnip cut and added for stewing or steaming is soaked in the seasoning of the broth through the heating and stewing process, providing a unique flavor and texture along with the parsnip's unique nutrients.

In an embodiment of the present invention, not only broth is prepared using parsnip powder, but also parsnip is cut into lumps and put together with radishes, potatoes, and the like.

Step of heating boiled meat (S150)

Put the boiled meat in a cooking utensil, add the parsnip broth to the extent that the boiled meat is submerged, and then put the parsnip sauce so that the parsnip broth and the parsnip sauce are 3:1 to 4:1, and boil This is the stage where the meat is heated.

Steps S110 to S140 are a process of pre-processing or preparing the material, and the steamed meat cooking process proceeds through the step (S150) of heating the boiled meat.

Put the boiled meat prepared in step S120 in a cooking utensil such as a pot or pan, and put the parsnip broth prepared in step S120 to the extent that the boiled meat is submerged. Then, put the parsnip seasoning prepared through step S130.

The parsnip sauce is added so that the ratio of the parsnip broth to the parsnip sauce is 3:1 to 4:1. When the input is complete, the heating process is performed.

In general, the heating process is heated using a strong fire when using a heating device such as a gas stove. The steamed meat is heated to boil through a heating process for approximately 40 to 60 minutes. When the steamed meat reaches a temperature of 100 degrees through heating, the steamed meat boils. In this process, the meat is fully cooked to the inside, and the water contained in the broth and seasoning is evaporated and boiled. The seasoning ingredients contained in the parsnip seasoning adhere to the meat and cut into it.

The ratio of parsnip broth and parsnip sauce is 3 : 1 to 4 : 1 in consideration of the time it takes for moisture to evaporate, the temperature at which the meat is cooked, and the elapsed time. Before heating, in a state that contains a large amount of moisture, it proceeds in a state in which moisture is gradually reduced through the heating process.

Adding vegetables and continuously heating (S160)

After the heating of the boiled meat, when the amount of the added parsnip broth is reduced to 1/2 to 1/3, adding the cut vegetables to the cooking utensil and heating continuously.

When the moisture is reduced through the heating process to 1/2 to 1/3 of the amount of the initially added parsnip broth, the vegetables prepared in step S140 are added and heated continuously.

In general, after the process of adding vegetables, the heating means is adjusted from high heat to medium heat. However, as mentioned above, if the potato or the like has undergone a pre-cooking process in order to shorten the cooking time, it is possible to proceed with this step without adjusting the heating means.

When all the put meat and vegetables are cooked and the amount of broth is reduced to an appropriate level, the steamed meat including parsnip is completed. Although not separately described in the claims, it is possible to cook by adding nuts such as walnuts and chestnuts according to taste, and it is also possible to eat according to taste by adding egg yolk, red pepper, vermicelli, and the like.

The above detailed description should not be construed as restrictive in all respects and should be considered as illustrative. The scope of the present invention should be determined by a reasonable interpretation of the appended claims, and all modifications within the equivalent scope of the present invention are included in the scope of the present invention.

Claims (4)

Preparing meat for removing blood from the meat by cutting and washing at least one meat selected from beef, pork, chicken, lamb, and duck to a length of 6 cm to 12 cm, and immersing it in water for 1 hour;
preparing parsnip broth and boiled meat by boiling the meat from which the blood has been removed in water with parsnip dry powder added at a rate of 100 grams per 1 liter of water for 1 hour;
10 to 30% by weight of soy sauce, 10 to 20% by weight of parsnip dry powder, 5 to 15% by weight of minced garlic, 1 to 10% by weight of minced ginger, 0.15 to 3% by weight of black pepper powder, and 0.5 to 4% by weight of salt preparing a nib marinade;
Preparing vegetables by washing and cutting one or more vegetables and parsnip selected from radishes, potatoes, onions, green onions, mushrooms, cheongyang peppers and red peppers;
Put the boiled meat in a cooking utensil, add the parsnip broth to the extent that the boiled meat is submerged, and then put the parsnip sauce so that the parsnip broth and the parsnip sauce are 3:1 to 4:1, and boil heating the meat; and
After heating the boiled meat, when the amount of the added parsnip broth is reduced to 1/2 to 1/3, adding the cut vegetables to the cooking utensil and continuously heating;
A method for producing steamed meat including parsnip, comprising:
According to claim 1,
The parsnip powder,
Steamed meat including parsnip, characterized in that the washed parsnip is cut into a size of 3 cm to 5 cm in length, dried at 55° C. to 65° C., and then pulverized to a particle size of 150 to 300 mesh. manufacturing method.
According to claim 1,
The steamed meat is a method of producing steamed meat, characterized in that at least one of steamed ribs, bulgogi, steamed chicken, steamed duck and steamed lamb.
A steamed meat comprising parsnip prepared by the method of claim 1.

Images