KR102103222B1 - Tteokgalbi using beef and eel - Google Patents
Tteokgalbi using beef and eel Download PDFInfo
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- KR102103222B1 KR102103222B1 KR1020180054802A KR20180054802A KR102103222B1 KR 102103222 B1 KR102103222 B1 KR 102103222B1 KR 1020180054802 A KR1020180054802 A KR 1020180054802A KR 20180054802 A KR20180054802 A KR 20180054802A KR 102103222 B1 KR102103222 B1 KR 102103222B1
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- parts
- beef
- eel
- aging
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Classifications
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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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
- A23L13/40—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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 소고기와 장어를 이용한 떡갈비에 관한 것으로; 소고기의 잡내를 잡아주기 위해 통계피를 사용하여 은근하게 향이 스며들어 소고기 본연의 맛을 유지하고 명이나물과 비타민나무열매를 첨가하여 제조한 육수를 이용해 장어의 비린맛을 제거하여 담백함을 증가시켜주고 섬유질과 다양한 형태의 비타민을 보충해주어 영양의 균형을 맞추어줌은 물론, 숙성된 소고기와 초벌구이된 숙성장어를 뭉쳐 떡갈비를 제조함에 따라 소고기와 장어의 익는 시간이 다름으로 인한 조리의 어려움이 해소되어 익히는 시간을 단축시킬 수 있을 뿐만 아니라 조리도 간편한 떡갈비를 제공한다.The present invention relates to a tteokgalbi using beef and eel; In order to catch the odor of beef, it uses statistic skin to maintain the original taste of beef with a subtle scent and removes the fishy taste of eel using broth prepared with the addition of mulberry water and vitamin tree fruit to increase the clarity and fiber And supplemented with various types of vitamins to balance nutrition, as well as to prepare tteokgalbi by combining matured beef and uncooked matured fish, the difficulty of cooking due to the difference in the cooking time of beef and eel is resolved, and the time to cook Not only can you shorten it, but it also provides easy rice cake ribs.
Description
본 발명은 소고기와 장어를 이용한 떡갈비에 관한 것으로서, 좀더 상세하게는 소고기와 장어를 각각 숙성시켜 함께 혼합하여 버무려 제조하여 영양이 풍부하고 소화흡수에 유리할 뿐만 아니라 조리도 간편한 떡갈비에 관한 것이다.The present invention relates to a tteokgalbi using beef and eel, and more specifically, to a tteokgalbi prepared by mixing and mixing beef and eel, respectively, to make it rich in nutrition, advantageous for digestion and absorption, and easy to cook.
일반적으로 떡갈비는 소고기('쇠고기'라고도 한다.) 원육을 다져서 만들기 때문에 부드러운 질감과 맛이 뛰어나 모든 연령층의 사람들이 선호하고 있으며, 다양한 식재료가 첨가될 수 있고 여러 가지 모양으로 성형된다. In general, Tteokgalbi is made of beef (also called 'beef') because it is made from minced meat, and has a soft texture and excellent taste, and is preferred by people of all ages. Various ingredients can be added and molded into various shapes.
이러한 소고기 원육을 다져서 만드는 대표적인 음식의 하나인 떡갈비는 지역별로 첨가하는 재료 및 조리 방법이 상이하나, 통상적으로 쇠고기의 비선호 부위를 잘게 다져 사용하거나 잘게 다진 쇠고기 원육을 양념(간장,파, 마늘, 참기름, 설탕, 소금 등)하여 반죽한 후 네모난 떡 모양이나 둥근 형태로 성형되며, 이렇게 성형된 떡갈비는 불에 구워 익혀먹게 된다.Tteokgalbi, one of the representative foods made from minced beef, differs in ingredients and cooking method by region, but it is usually used by mincing unfavorable parts of beef or seasoning minced beef meat (soy sauce, green onion, garlic, sesame oil) , Sugar, salt, etc.) After kneading, it is molded into a square rice cake shape or a round shape.
특히 떡갈비의 제조시 다양한 양념을 첨가함으로서 소고기 원육의 보존성과 다양한 기호성을 증진시키고, 원육 특유의 노린내, 잡내 등의 이취를 제거함은 물론, 연육작용 등으로 소화 흡수를 도와줄 수 있다. In particular, by adding various seasonings during the production of tteokgalbi, it is possible to enhance the preservation and variety of palatability of beef meat, remove odors such as stink and odor peculiar to raw meat, and help digestion and absorption through tenderling.
이러한 떡갈비와 관련된 선행기술로 공개특허 제10-2012-0131248호 등이 제안된 바 있다. 이는 해산물이 함유된 떡갈비 제조방법에 관한 것으로, 원재료인 쇠고기와, 세절된 해산물인 전복 및 장어, 미역, 표고버섯, 분말 다시마, 참기름을 혼합하여 떡갈비 형태로 성형하는 방법이 제안되어 있다.Patent No. 10-2012-0131248, etc., has been proposed as a prior art related to such tteokgalbi. This relates to a method of manufacturing rice cake ribs containing seafood, and a method of forming a rice cake rib shape by mixing beef raw material with abalone and eel, seaweed, shiitake mushrooms, powdered kelp and sesame oil has been proposed.
그런데 이러한 떡갈비 제조방법의 경우 원재료인 쇠고기에 비해 해산물인 전복 및 장어를 익히기 위해서는 동일한 조건하에서 더 많은 시간이 소요된다. 따라서 해산물이 익는 시간을 고려하면 쇠고기가 타거나 수분 증발로 질겨지고, 쇠고기의 익는 시간을 고려하면 장어가 익지 않아 비린내가 날뿐 아니라 느끼한 맛을 내는 단점이 있다.However, in the case of such a method of making tteokgalbi, it takes more time under the same conditions to cook abalone and eel, which are seafood, than raw beef. Therefore, when considering the time when the seafood is cooked, the beef burns or becomes chewy by evaporation of moisture, and when the cooked time of the beef is considered, the eel is not ripe, so it has a fishy taste and a disadvantage.
이에 이러한 방법으로 제조되는 떡갈비는 식감이 좋지 않아 비위가 약한 사람은 섭식을 꺼려하며, 예를 들어 덜익은 해산물을 섭취하면 배탈 등의 원인도 된다.In this way, tteokgalbi prepared in this way does not have a good texture and people with weak stomach are reluctant to eat. For example, eating undercooked seafood may cause stomach upset.
한편, 전통적인 종래 전통적인 떡갈비는 다진 갈빗살을 양념해 일정길이로 절단한 뼈(갈비대)에 다진 갈빗살을 양념해 뼈에 붙인 형태로서, 이는 충분히 익히지 않는 경우 갈빗살 내부에 구비된 뼈(갈비대)에서 핏물이 베어나오게 되어 떡갈비를 섭식시에 혐오감을 주며 배탈 등을 야기하는 원인이 된다. 아울러 이러한 핏물이 베어나오는 것을 방지하기 위해 떡갈비를 숯불에 과도하게 익히면 표면이 타면서 영양소가 파괴될 뿐만 아니라 발암물질도 발생하여 건강에 악영향도 준다.On the other hand, the traditional traditional traditional rice cake ribs are chopped ribs seasoned with bones (ribs) that are cut to a certain length and attached to the bones, which, if not sufficiently cooked, are from the bones (ribs) provided inside the ribs. Blood flows out, causing disgust when eating rice cake ribs and causing stomach upset. In addition, to prevent these blood from coming out, if you overcook the mochi ribs over charcoal, the surface burns and the nutrients are destroyed, as well as carcinogens, which adversely affect your health.
따라서, 본 발명은 이러한 종래기술의 근본적인 문제점들을 해결하기 위하여 안출된 것으로, 본 발명의 목적은 통계피로 소고기의 잡내를 잡아주고 명이나물과 비타민나무열매를 첨가하여 제조한 육수를 이용해 장어의 비린맛을 제거하여 담백함을 증가시켜주고 섬유질과 다양한 형태의 비타민을 보충해주어 영양의 균형을 맞추도록 숙성시킨 장어를 이용해 제조한 떡갈비를 제공하는 데 있다.Therefore, the present invention was devised to solve the fundamental problems of the prior art, and the object of the present invention is to catch fish caught in beef with statistical blood and to taste fishy eel using broth prepared by adding marinated water and vitamin tree fruit. It is to provide rice cake ribs made using eel that has been matured to increase nutritional balance by removing and supplementing fiber and various types of vitamins to balance nutrition.
특히 본 발명은 숙성된 장어를 초벌구이한 후 숙성된 소고기와 혼합하여 떡갈비를 제조함으로서 떡갈비를 훈제 등의 방식으로 익히는 경우 조리시간을 단축함은 조리도 간편한 소고기와 장어를 이용한 떡갈비를 제공하는데 그 목적이 있다.Particularly, the present invention shortens the cooking time when the tteokgalbi is cooked in a manner such as smoked by preparing tteokgalbi by mixing the aged eel after the initial roasting of the aged eel to provide tteokgalbi using beef and eel that are easy to cook. There is this.
이와 같은 기술적 과제를 해결하기 위해 본 발명은; The present invention to solve this technical problem;
정제수에 마른 통계피와 국간장을 넣어 만든 소고기 숙성용 1차 육수에 소고기를 숙성시킨 후 양념을 넣은 정제수로 만든 소고기 숙성용 2차 육수로 숙성시킨 숙성 소고기를 잘게 저며 만든 소고기 다짐육과; 정제수에 명이나물과 비타민 열매가루를 넣어 만든 장어 숙성용 육수에 숙성시켜 초벌구이한 초벌구이 장어를 일정크기로 잘라 만든 초벌 장어 조각;을 1.5:1 ~ 3:1의 중량비율로 뭉쳐서 성형된 것을 특징으로 하는 소고기와 장어를 이용한 떡갈비를 제공한다. Beef chopped beef made with finely aging aged beef marinated with secondary broth for aging beef made from purified water with seasoning after aging the beef in primary broth for beef aging made with dried statistic and soy sauce in purified water; It is characterized by being molded into a mixture of uncooked eel that was cut into a certain size by aging it into a broth for aging eel, which was made by adding mulberry water and vitamin fruit powder to purified water. We provide tteokgalbi using beef and eel.
아울러 본 발명은; In addition, the present invention;
정제수에 명이나물과 비타민 열매가루를 넣어 만든 장어 숙성용 육수에 숙성시켜 초벌구이한 초벌구이 장어를 일정길이로 잘라 만든 초벌 장어 절편과; 정제수에 마른 통계피와 국간장을 넣어 만든 소고기 숙성용 1차 육수에 소고기를 숙성시킨 후 양념을 넣은 정제수로 만든 소고기 숙성용 2차 육수로 숙성시킨 소고기를 잘게 저며 상기 초벌 장어 절편의 일면에 덧붙여지는 소고기 다짐육;으로 이루어진 것을 특징으로 하는 소고기와 장어를 이용한 떡갈비도 제공한다.An eel eel slice made by aging the broth for eel aging in which purified water is added with mulberry water and vitamin fruit powder, and cut chopped eel that was grilled to a certain length; After aging the beef in the primary broth for the beef aging made with dried statistic and soy sauce in purified water, chop the beef aging in the second broth for aging the beef made from purified water with seasoning and add it to one side of the first eel section Jiji beef minced meat; also provides a tteokgalbi using beef and eel.
이때, 상기 소고기 숙성용 1차 육수는, 정제수 3000중량부를 기준으로 세척한 마른 통계피 40 ~ 60중량부와 국간장 10 ~ 20중량부를 넣고 75 ~ 85℃의 온도로 3 ~ 5시간동안 가열한 후 15 ~18℃로 식혀 제조되며; 상기 소고기 숙성용 2차 육수는, 정제수 3000cc를 기준으로 통태양초 10 ~ 30중량부, 통생강 10 ~ 30중량부, 통마늘 10 ~ 30중량부, 통배 100 ~ 200중량부, 국간장 10 ~ 20중량부, 천연꿀 10 ~ 30중량부, 마른명태(북어) 10 ~ 30중량부, 대파 100 ~ 200중량부, 무 300 ~ 500중량부, 대추 10 ~ 30중량부, 천연 사탕수수 100 ~ 200중량부를 넣고 75 ~ 85℃의 온도로 3 ~ 5시간동안 가열한 후 15 ~18도로 식혀 제조되며; 상기 장어 숙성용 육수는 정제수 2000중량부를 기준으로, 끓는 물에 20 ~ 30초간 데친 후 섭씨 2 ~ 3℃의 정제수에 식혀서 만들어진 데친 명이나물 150 ~ 250중량부, 로얄제리 3 ~ 7중량부, 천일염 또는 겹장 8 ~ 12중량부, 비타민 열매가루 2 ~ 7중량부를 넣고 60 ~ 70℃ 온도로 4 ~5시간동안 가열한 후 섭씨 15 ~18℃로 식혀 제조되는 것을 특징으로 한다.At this time, the primary broth for beef aging, 40 to 60 parts by weight of dried statistic skin and 10 to 20 parts by weight of soy sauce, washed based on 3000 parts by weight of purified water, and heated at a temperature of 75 to 85 ° C for 3 to 5 hours. After cooling to 15 ~ 18 ℃ is prepared; The second broth for the aging of beef, based on 3000 cc of purified water, 10 to 30 parts by weight of whole sunweed, 10 to 30 parts by weight of whole ginger, 10 to 30 parts by weight of whole garlic, 100 to 200 parts by weight of whole wheat, 10 to 20 parts by weight of soy sauce Part, 10-30 parts by weight of natural honey, 10-30 parts by weight of dried pollack (north), 100-200 parts by weight of leek, 300-500 parts by weight of radish, 10-30 parts by weight of jujube, 100-200 parts by weight of natural sugar cane It is prepared by heating at a temperature of 75 to 85 ° C. for 3 to 5 hours and then cooling to 15 to 18 degrees; The eel aging broth is based on 2000 parts by weight of purified water, boiled in boiling water for 20 to 30 seconds, and then cooled in purified water at 2 to 3 ° C to 150 to 250 parts by weight, royal jelly 3 to 7 parts by weight, sun salt Alternatively, 8-12 parts by weight of jangjang, 2-7 parts by weight of vitamin fruit powder are added, heated to 60-70 ° C for 4-5 hours, and then cooled to 15-18 ° C.
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본 발명에 따르면, 소고기의 잡내를 잡아주기 위해 통계피를 사용하여 은근하게 향이 스며들어 소고기 본연의 맛을 유지하고 명이나물과 비타민나무열매를 첨가하여 제조한 육수를 이용해 장어의 비린맛을 제거하여 담백함을 증가시켜주고 섬유질과 다양한 형태의 비타민을 보충해주어 영양의 균형을 맞추어줌은 물론, 숙성된 소고기와 초벌구이된 숙성장어를 뭉쳐 떡갈비를 제조함에 따라 소고기와 장어의 익는 시간이 다름으로 인한 조리의 어려움이 해소되어 익히는 시간을 단축시킬 수 있을 뿐만 아니라 조리도 간편한 장점이 있다. According to the present invention, in order to catch the odor of the beef, the scent is subtly absorbed using statistical blood to maintain the original taste of the beef, and the marinated taste of the eel is removed using broth prepared by adding marinated water and vitamin tree fruit. It is difficult to cook due to the difference in the ripening time of beef and eel as it prepares rice cake ribs by increasing the amount of fiber and supplementing the fiber and various types of vitamins, as well as balancing the aged beef and uncooked matured fish. This eliminates not only shortening the cooking time, but also has the advantage of easy cooking.
아울러 본 발명은 추후 숯불 등을 이용해 굽더라도 종래 갈비대가 구비된 떡갈비를 굽는 과정에서 발생되는 핏물이 베어나오는 것을 원천 차단하여 떡갈비를 섭식시에 혐오감이 없고 위생적으며, 핏물이 베어나오는 것을 방지하기 위해 떡갈비를 숯불에 과도하게 익히지 않아도 되어 떡갈비 표면의 탄화를 최소화할 수 있어 영양소 파괴 및 발암물질 발생 역시 최소화할 수 있고, 이로 인해 건강에도 유익하다.In addition, the present invention is to prevent the source of the blood coming out of the process of baking the ribs equipped with ribs, even if it is later baked using charcoal, etc., so that the ribs are not disgusted and hygienic when feeding, to prevent the blood from coming out. Since there is no need to overcook the mochi ribs over charcoal, carbonization on the surface of the mochi ribs can be minimized, thereby minimizing nutrient destruction and carcinogen, which is beneficial for health.
특히 본 발명은 소고기의 숙성하기 위한 육수를 제조시 사용하는 로얄제리는 혈액순환개선의 효과가 있어 육류섭치취로 인한 고혈압이나 동맥경화 등의 성인병 예방에 유익하고, 천연 사탕수수는 일반적으로 정제된 설탕에 비해 은근한 단맛을 낼 뿐만 아니라 각종 미네랄과 비타민 등 영양성분을 그대로 유지할 수 있을 뿐만 아니라, 장어를 숙성하기 위한 육수를 제조시 사용하는 명이나물은 마늘향이 발산되어 장어의 비린맛을 제거하여 담백함을 증가시켜줄 뿐만 아니라 장어를 먹는 경우 장운동에 도움을 주어 소화를 돕고, 비타민나무열매는 장어가 갖지 못한 비타민A이외의 부족한 다양한 비타민을 공급할 뿐만 아니라 섬유질도 보충해주어 영양의 균형을 맞추어줄 수 있다.In particular, the present invention is a royal jelly used in preparing broth for aging beef, has the effect of improving blood circulation, is beneficial for preventing adult diseases such as hypertension or arteriosclerosis due to meat intake, and natural sugar cane is generally refined sugar Compared to this, it not only has a subtle sweet taste, but also can maintain various minerals and vitamins and other nutrients, as well as the smelt used in preparing broth for ripening eel, which has a garlic flavor and removes the fishy taste of eel. In addition to increasing, when eating eel, it helps in digestion by helping with intestinal exercise, and vitamin tree fruit can supply various vitamins other than vitamin A that eel does not have, as well as supplement fiber to balance nutrition.
도 1은 본 발명에 따른 소고기와 장어를 이용한 떡갈비 제조 공정 흐름도이다.1 is a flow chart of a manufacturing process of tteokgalbi using beef and eel according to the present invention.
이하 본 발명에 따른 소고기와 장어를 이용한 떡갈비의 바람직한 실시예를 첨부도면을 참고하여 보다 상세하게 설명한다.Hereinafter, a preferred embodiment of a tteokgalbi using beef and eel according to the present invention will be described in more detail with reference to the accompanying drawings.
도 1에 의하면, 본 발명에 따른 소고기와 장어를 이용한 떡갈비는 소고기 숙성 공정(S1), 장어 숙성 공정(S2), 장어 초벌구이 공정(S3), 떡갈비 성형 공정(S4)을 수행하여 제조되며, 이러한 공정(S1 ~ S4)을 통해 제조된 떡갈비는 구이 공정(S5)을 거쳐 익혀줌으로서 섭식할 수 있다.According to FIG. 1, the tteokgalbi using beef and eel according to the present invention is prepared by performing a beef aging process (S1), an eel aging process (S2), an eel eel grilling process (S3), and a tteokgalbi forming process (S4). Tteokgalbi prepared through the process (S1 ~ S4) can be fed by cooking through the roasting process (S5).
이하에서는 떡갈비를 만드는데 사용하는 떡갈비 주재료인 소고기 및 장어와, 소고기 및 장어를 숙성시키기 위한 육수 제조에 사용하는 육수용 주재료인 통계피나무, 천일염(천연소금) 또는 겹장, 명이나물(산마늘), 로얄제리(royal jelly), 비타민나무열매 등에 대해 우선 설명하고, 이들을 이용한 떡갈비 제조 공정(S1 ~ S5)을 설명한다.Hereinafter, beef and eel, which are the main ingredients for making tteokgalbi, and statistic bark, celestial salt (natural salt), or double layer, spicy intestine (mountain garlic), royal, which are main ingredients for broth used for aging beef and eel The jelly (royal jelly), vitamin tree fruits, etc. will be described first, and the manufacturing process of rice cake ribs using these (S1 to S5) will be described.
우선 떡갈비를 만드는데 사용하는 주재료인 소고기 및 장어를 설명한다.First, the main ingredients used to make tteokgalbi are beef and eel.
소고기는 쇠고기라고도 하며, 양질의 동물성 단백질과 비타민 A, B1, B2 등을 함유하고 있어 영양가가 높다. 나이·성별·부위에 따라 고기의 유연성·빛깔·풍미가 다르며, 고기소[肉牛]로 사육한 4∼5세의 암소고기가 가장 연하다고 알려져 있다. 본 발명에서는 소고기 부위중에 설도를 사용함이 바람직하지만, 필요에 따라 갈비살, 차돌박이 등 하나 이상의 부위를 적절한 비율로 혼합하여 사용할 수 있다. Beef is also called beef, and contains high-quality animal protein and vitamins A, B1, and B2, so it has high nutritional value. The flexibility, color, and flavor of meat varies depending on age, gender, and location, and it is known that the 4-5 year old cow meat raised with beef cattle is the softest. In the present invention, it is preferable to use suldo among beef parts, but if necessary, one or more parts such as ribs and marbled beef can be mixed and used in an appropriate ratio.
그리고 장어는 서식환경에 따라 바다, 민물 등에 서식하는 다양한 종류가 존재하는 것으로 본 발명은 특히 뱀장어(민물장어)를 사용하지만, 필요에 따라 뱀장어 이외에도 갯장어, 붕장어, 먹장어 등을 사용함도 가능하다. 특히 뱀장어는 뱀장어목 뱀장어과에 속하는 민물고기로, 장어류 가운데 유일하게 바다에서 태어나 강으로 올라가 생활하는 회류성 어류로서, 식용으로 소비하는 뱀장어는 주로 강을 거슬러 올라오는 실뱀장어를 그물로 잡아 양식을 통해 얻으며 여름철 스태미나 음식으로 널리 알려져 있으며 최근에는 인공수정양식에 성공해 대량생산을 위한 많은 연구가 진행되고 있다. 이러한 뱀장어는 갯장어, 먹장어와 같은 장어류와 같이 단백질이 풍부해 담백하고 맛이 좋으며, 자양·강장 식품의 대표적인 주자로 단백질과 비타민, 미네랄을 골고루 섭취할 수 있어 체력회복에 좋고, 특히 비타민 A가 풍부하다. In addition, there are various types of eel that inhabit the sea, fresh water, etc., depending on the habitat environment, but the present invention uses an eel (freshwater eel), but it is also possible to use eel, conger eel, ink eel, etc. in addition to the eel if necessary. In particular, the eel is a freshwater fish belonging to the eel family, Eel, and is the only eel that is born in the sea and goes up to the river to live, and the eel consumed for food is mainly caught in the net by catching the eel that goes up the river. It is widely known as a stamina food in the summer, and has recently been successful in artificial fertilization, and many studies for mass production have been conducted. These eels are rich in protein, such as eel, eels, and eel, so they are light and tasty, and are representative of nourishment and tonic foods. They can ingest protein, vitamins, and minerals evenly, so they are good for stamina recovery, especially vitamin A. Abundant
다음으로 소고기 및 장어를 숙성시키기 위한 육수 제조에 사용하는 육수용 주재료인 통계피나무, 천일염(천연소금) 또는 겹장, 명이나물(산마늘), 로얄제리(royal jelly), 비타민나무열매, 사탕수수를 설명한다.Next, the main ingredients for broth used in the manufacture of broth for aging beef and eel are Statistical bark, Sun salt (natural salt), or double layer, Myeongnamul (mountain garlic), Royal jelly, Vitamin tree fruit, Sugar cane. Explain.
이때, 통계피나무, 천일염(천연소금) 또는 겹장은 소고기 숙성용 육수의 제조에 사용한다. At this time, statistic bark, sea salt (natural salt), or jangjang is used to prepare broth for beef aging.
우선 통계피나무는 녹나무과에 속하는 상록교목인 생달나무(天竹桂, Cinnamomum japonicum SIEB.)의 나무껍질로 만든 약재로서, 맛은 맵고 단맛이 나며 약성은 열성이다. 효능은 비위장의 기능을 활성화시키므로 소화기가 차서 소화장애가 있거나 복부가 차서 일어나는 복통 설사 등에 널리 이용된다. 뿐만 아니라 배가 차서 일어나는 구토에도 신속한 반응을 일으킨다. 그리고 풍습성(風濕性)으로 인한 사지마비와 동통을 그치게 하고, 허리나 무릎이 차고 시리면서 아픈 신경통과 관절 질환에도 널리 응용된다.First of all, Statistic bark is an herb made from the bark of the evergreen tree (天 竹 桂, Cinnamomum japonicum SIEB.), Which belongs to the camphor tree family. The taste is spicy, sweet, and weak. Efficacy activates the function of the gastrointestinal tract, so it is widely used for abdominal diarrhea caused by digestive problems due to digestive disorders or abdomen. In addition, it causes a rapid reaction to vomiting caused by a full stomach. In addition, it stops limb paralysis and pain due to wind dampness, and is widely applied to painful neuralgia and joint diseases as the back or knees are cold and cold.
그리고, 천일염(천연소금)은 칼슘, 마그네슘, 아연, 칼륨, 철 등의 무기질과 수분이 많기 때문에 채소나 생선의 절임에 좋아 김치를 담그거나 간장, 된장 등을 만들 때 주로 쓰인다. 몸에 좋은 무기질이 많이 함유되어 있다. 본 발명에서는 천일염(천연소금)에서 독성을 제거하기 위해 간수를 뺀 상태의 것을 사용함이 바람직하다.In addition, salt (natural salt) is calcium, magnesium, zinc, potassium, iron and other minerals and water, so it is good for pickling vegetables and fish, so it is mainly used when making kimchi or making soy sauce and miso. It contains a lot of minerals that are good for the body. In the present invention, it is preferable to use that in which the liver water is subtracted to remove toxicity from the sun salt (natural salt).
한편, 상기 천일염(천연소금)을 대신하여 겹장을 사용할 수 있다. 이러한 겹장은 한 해 전에 미리 담가 놓은 간장에 다시 메주를 넣어 우려낸 진간장으로서 덧장이라고도 한다. 두번 우린 간장이어서 농도가 진하고 뒷맛이 깔끔하여 국의 간을 맞추거나 나물 등을 무칠 때 쓴다.On the other hand, it is possible to use a double layer in place of the salt (natural salt). This jangjang is a soy sauce made by adding meju to soy sauce previously soaked a year ago. Twice we are soy sauce, so the concentration is thick and the aftertaste is neat, so we use it to season the soup or to season herbs.
다음으로 명이나물, 로얄제리(royal jelly), 비타민나무열매, 사탕수수는 소고기 숙성용 육수의 제조에 사용한다.Next, myeongnamul, royal jelly, vitamin tree fruit, and sugar cane are used to prepare beef broth.
우선, 명이나물(산마늘)은 백합과에 속하는 다년생 식물로 시베리아, 중국, 한국, 일본 등에 분포하며 우리나라에서는 오대산, 지리산, 설악산 등의 고산지나 울릉도의 숲속 또는 북부 지방에 자생하고 있다. 명이는 산마늘을 울릉도에서 부르는 이름으로, 주로 아주 이른 봄에 눈 속에서 자란다. 이와 같은 명이나물은 육류, 특히 돼지고기와 궁합이 잘 맞는 산마늘은 섬유질이 많아 장운동을 도와주고, 마늘과 마찬가지로 항암작용을 하며, 스트레스와 만성피로 해소, 자양강장 효과도 있다. 또한 아미노산의 일종인 알리신은 비타민 B1을 활성화하고 항균작용을 하며, 콜레스테롤을 낮춰준다. 아물러 명이나물의 비타민E는 세포노화를 예방하는 역할을 하여 노화 예방에도 효과가 있고, 비타민 A가 감기에 대한 저항력을 높이며 호흡기를 튼튼하게 하고 시력을 보호한다. First of all, Myeongnamul (mountain garlic) is a perennial plant belonging to the Liliaceae family, and is distributed in Siberia, China, Korea, and Japan. In Korea, it grows naturally in high mountains such as Odaesan, Jirisan, and Seoraksan, in the forests of Ulleungdo, or in northern regions. Myeong is the name of the mountain garlic called Ulleungdo, and it grows mainly in the snow in the very early spring. Myeongnamul, such as meat, especially mountain garlic, which is well suited for pork, has a lot of fiber and helps intestinal movement, acts like cancer, has anti-cancer effects, relieves stress and chronic fatigue, and has a nutritious effect. In addition, allicin, an amino acid, activates vitamin B1, acts as an antibacterial agent, and lowers cholesterol. The vitamin E in Myeongnamul water is also effective in preventing aging by preventing cell aging, and vitamin A increases resistance to colds, strengthens the respiratory system, and protects eyesight.
그리고, 로얄제리(royal jelly)는 꿀벌의 포육선(哺育腺)에서 분비되는 유상물질(乳狀物質)로서 왕유(王乳)라고도 한다. 이는 단백질이 20∼30 %, 탄수화물 15 %, 지방 10∼15 %, 수분 50∼60 %를 함유하고, 그 밖에도 여러 종류의 비타민을 풍부하게 함유하고 있어 강장 및 강정효과가 우수하고, 피로·권태·쇠약·빈혈·체질개선·갱년기 장애·성기능부전·피부미용·노화방지에도 효과가 있다.In addition, royal jelly (royal jelly) is an oily substance (乳 狀 物質) secreted from the bee's poultry glands (哺育 腺 物質) is also called royal oil (王 乳). It contains 20-30% protein, 15% carbohydrates, 10-15% fat, and 50-60% moisture, and it is also rich in various types of vitamins. It is also effective in preventing weakness, anemia, constitution, menopause, sexual dysfunction, skin beauty, and aging.
또한 비타민나무열매는 각종 비타민과 미네랄이 매우 풍부한 것으로, 비타민C의 함량이 사과의 50배 많게는 200까지 달하는 100% 천연비타민의 보고로 알려져 있다. 이러한 비타민나무열매는 섭취가 용이하도록 가루 형태로 가공된 비타민열매가루 형태로 주로 사용한다. 비타민열매는 비타민C와 미네랄이 매우 풍부하기 때문에 매끄러운 피부를 만들어 주며 보습효과가 우수하고, 인체에 들어온 지방을 흡착시켜서 밖으로 배출시켜 주기 때문에 다이어트에도 탁월하고, 당뇨병에 탁월한 효능있을 뿐만 아니라 항산화 작용을 하여 피로회복에 도움이 되며 혈액순환, 면역력강화, 소염작용 등등 다양한 효능들을 가지고 있다.In addition, vitamin tree fruit is very rich in various vitamins and minerals, and is known as a treasure trove of 100% natural vitamins with vitamin C content of up to 200 times that of apples. The vitamin tree fruit is mainly used in the form of vitamin fruit powder processed into a powder form for easy consumption. Vitamin Berry is very rich in vitamin C and minerals, so it makes skin smooth and has excellent moisturizing effect. It absorbs fat from the human body and discharges it, so it is excellent in diet, has excellent efficacy in diabetes, and has antioxidant effects. As it helps fatigue recovery, it has various effects such as blood circulation, strengthening of immunity, anti-inflammatory action, etc.
그리고 사탕수수는 여러해살이풀로 원산지는 인도이며, 줄기에는 설탕의 원료가 되는 수크로오스가 10 ~ 20% 정도 들어 있다. 사탕수수는 약간 차가운 성질을 지녔으며, 폐와 대장의 기능을 좋게 하는 효능이 있다. 사탕수수의 주성분인 당 성분이 있어서 한방에서는 감완이라 부르며 몸을 이완시켜주기 때문에 일상생활에서 숙취 해소 딸꾹질 피로 회복에 도움을 준다. In addition, sugar cane is a perennial plant and its origin is India, and the stem contains 10 to 20% of sucrose as a raw material for sugar. Sugar cane has a slightly cold property and has the effect of improving the function of the lungs and large intestine. Because sugar is the main ingredient in sugar cane, it is called Gamwan in Oriental Medicine and relaxes the body, helping to relieve hangover in everyday life and recover from hiccup fatigue.
한편, 설탕은 정백당이라고 불리는 하얀색의 정제설탕으로 정백당은 사탕수수를 화학적 정제과정을 통해 순수하게 당 성분만을 남겨놓은 것으로, 이러한 정제과정에서 각종 미네랄과 비타민 등 영양성분이 없어짐에 따라 인체에 빠르게 흡수되어 혈당지수를 급격히 높이고 인슐린 분비를 촉진시켜 각종 질한을 유발하는 문제좀이 있어, 본 발명에서는 설탕에 비해 은근한 단맛을 낼 뿐만 아니라 각종 미네랄과 비타민 등 영양성분이 그대로 함유된 사탕수수를 천연상태 그대로 사용한다.On the other hand, sugar is a white refined sugar called jeongbaek sugar, and baekbaek sugar is a pure sugar component that is left only through a chemical refining process, and is quickly absorbed by the human body as nutrients such as various minerals and vitamins are lost during the purification process. There is a problem that causes various vaginal disorders by rapidly increasing the blood sugar index and promoting insulin secretion, and in the present invention, the sugar cane that contains nutrients such as various minerals and vitamins as it is in its natural state as well as has a subtle sweet taste compared to sugar use.
도 1을 참고로 이하에서는 이러한 재료들을 이용한 본 발명의 떡갈비 제조 공정(S1 ~ S5)을 구체적으로 설명한다.Referring to Figure 1 below will be described in detail the manufacturing process of the rice cake ribs (S1 ~ S5) using these materials.
(S1) 소고기 숙성 공정(S1) Beef aging process
우선, 소고기의 잡냄새를 잡고 육질을 부드럽게 하기 위해 정제수 3000중량부를 기준으로 세척한 마른 통계피 40 ~ 60중량부와 국간장 10 ~ 20중량부를 용기에 넣고, 섭씨 75 ~ 85℃의 온도로 3 ~ 5시간동안 가열한 후 섭씨 15 ~18℃로 식혀 소고기 숙성용 1차 육수를 제조한다.(S1_1) First, in order to catch the odor of beef and soften the flesh, put 40 to 60 parts by weight of dried statistic blood and 10 to 20 parts by weight of soy sauce washed in a container based on 3000 parts by weight of purified water, and at a temperature of 75 to 85 ° C 3 After heating for ~ 5 hours, it is cooled to 15 ~ 18 ° C to prepare primary broth for beef aging. (S1_1)
이 경우 일 예로 정제수 3000cc에 통계피 50g와 국간장 15cc를 용기에 넣고, 섭씨 80℃의 온도로 4시간동안 가열한 후 섭씨 16℃로 식힌다. 이 경우 육수 가열시 육수의 양이 1/3이하가 되도록 졸이는 것이 바람직하다. In this case, for example, 50 g of statistics and 15 cc of soy sauce are placed in a container in 3000 cc of purified water, heated to a temperature of 80 ° C for 4 hours, and then cooled to 16 ° C. In this case, when heating the broth, it is preferable to boil it so that the amount of the broth is 1/3 or less.
이때, 통계피를 대신하여 계피가루를 사용하면 향을 내기 쉽지만, 향이 단시간 내에 강하게 발산하여 소고기 본연의 맛을 잃기 쉽고, 육질 내부에 은은히 스며들지 않으며, 가루는 텁텁함을 남기고, 색상 또한 식욕을 저해하는 단점이 있기 때문에 이러한 계피가루 사용의 단점들을 해소하기 위해 본 발명에서는 통계피를 사용하여 1차 육수를 제조한다.At this time, if you use cinnamon powder in place of statistic blood, it is easy to smell, but the flavor is strong and radiates in a short time, so it is easy to lose the original taste of beef, and does not soak in the flesh, and the powder leaves a stubborn, color also inhibits appetite. In order to solve these disadvantages of using cinnamon powder, the present invention prepares primary broth using statistical blood.
상기 단계(S1_1)를 수행하여 제조된 소고기 숙성용 1차 육수에 120 ~ 180g단위로 자른 복수의 소고기 덩어리를 잠기도록 재워놓고, 섭씨 2 ~ 4℃의 저온 상태에서 4 ~ 5시간 1차 숙성시킨다.(S1_2) The primary broth prepared for the aging of beef prepared by performing the above step (S1_1) is simmered to submerge a plurality of beef chunks cut in units of 120 to 180 g, and first aged for 4 to 5 hours at a low temperature of 2 to 4 ° C. . (S1_2)
이 경우 일 예로 150g단위로 자른 소고기 덩어리들을 소고기 숙성용 1차 육수에 잠기도록 재워놓고 섭씨 2~4℃의 저온 상태에서 4.5시간동안 1차 숙성시킨 후 건져낸다.In this case, as an example, the chunks of beef cut in 150g units are immersed in the primary broth for beef aging, and first aged for 4.5 hours at a low temperature of 2-4 ° C and then dried.
다음으로 소고기의 추가적인 잡내 제거와 고소한 맛을 내기 위해 통태양초, 통생강, 통마늘, 통배, 국간장, 천연꿀, 마른명태, 대파, 무, 대추 등의 양념을 넣은 정제수를 용기에 담고, 섭씨 75 ~ 85℃의 온도로 3 ~ 5시간동안 가열한 후 섭씨 15 ~18도로 식혀 소고기 숙성용 2차 육수를 제조한다.(S1_3) Next, in order to remove the extra odor of beef and to make a savory taste, put purified water with condiments such as whole sunweed, whole raw ginger, whole garlic, whole pear, soy sauce, natural honey, dried pollack, green onion, radish, and jujube in a container, 75 ~ 75 degrees Celsius After heating for 3 to 5 hours at a temperature of 85 ° C, it is cooled to 15 to 18 degrees Celsius to prepare secondary broth for beef aging. (S1_3)
이때 상기 정제수 3000cc를 기준으로, 통태양초 10 ~ 30중량부, 통생강 10 ~ 30중량부, 통마늘 10 ~ 30중량부, 통배 100 ~ 200중량부, 국간장 10 ~ 20중량부, 천연꿀 10 ~ 30중량부, 마른명태(북어) 10 ~ 30중량부, 대파 100 ~ 200중량부, 무 300 ~ 500중량부, 대추 10 ~ 30중량부, 천연 사탕수수 100 ~ 200중량부를 혼합한다. 상기 통태양초는 매콤한 맛을 내며, 통생강과 통마늘은 소고기의 잡내를 잡아주며, 통배와 마른명태(북어)와 대파와 무는 시원한 맛을 내게 되며, 대추는 고기의 중금속 등의 불순물을 잡아주며, 국간장과 천연꿀은 간을 맞추는 기능을 한다. 특히 천연 사탕수수는 인공설탕 대신 사용하여 강한 단맛이 아닌 은은한 단맛을 내기 위해 사용한다.At this time, based on the purified water 3000cc, 10-30 parts by weight of Tongsaecho, 10-30 parts by weight of whole raw steel, 10-30 parts by weight of whole garlic, 100-200 parts by weight of whole wheat, 10-20 parts by weight of soy sauce, 10-30 parts of natural honey Weight part, dried pollack (north) 10-30 parts by weight, leek 100-200 parts by weight, radish 300-500 parts by weight, jujube 10-30 parts by weight, natural sugar cane 100-200 parts by weight. The Tongsuncho has a spicy taste, the whole ginger and the whole garlic catch the beef, and the whole and dried pollock (north), the spring onion and the radish give a cool taste, and the jujube catches impurities such as heavy metals of the meat, Soy sauce and natural honey function to match the liver. In particular, natural sugar cane is used instead of artificial sugar to produce a subtle sweet taste rather than a strong sweet taste.
일 예로 정제수 3000cc에 통태양초 20중량부, 통생강 20중량부, 통마늘 20중량부, 통배 150중량부, 국간장 15중량부, 천연꿀 20중량부, 마른명태(북어) 20중량부, 대파 150중량부, 무 400중량부, 대추 20중량부를 용기에 넣고, 섭씨 80℃의 온도로 4시간동안 가열한 후 섭씨 16℃로 식힌다. 이 경우 육수 가열시 육수의 양이 1/3이하가 되도록 졸이는 것이 바람직하다. For example, 20 parts by weight of whole sunweed, 20 parts by weight of whole ginger, 20 parts by weight of whole garlic, 150 parts by weight of whole wheat, 15 parts by weight of soy sauce, 20 parts by weight of natural honey, 20 parts by weight of dried pollack (north), 150 parts of leek Part, 400 parts by weight of radish, 20 parts by weight of jujube are placed in a container, heated to a temperature of 80 ° C for 4 hours, and then cooled to 16 ° C. In this case, when heating the broth, it is preferable to boil it so that the amount of the broth is 1/3 or less.
상기 단계(S1_3)을 수행하여 제조된 소고기 숙성용 2차 육수에 1차 숙성시킨 소고기 덩어리가 잠기도록 재워놓고, 섭씨 2 ~ 4℃의 저온 상태에서 4 ~ 5시간 2차 숙성시킨다.(S1_4) After the step (S1_3) was performed, the beef lumps first aged in the secondary broth prepared for aging beef were immersed to be submerged, and secondary aging was carried out for 4 to 5 hours at a low temperature of 2 to 4 ° C. (S1_4)
이 경우 일 예로 1차 숙성된 소고기 덩어리들을 소고기 숙성용 1차 육수에 잠기도록 재워놓고 섭씨 2~4℃의 저온 상태에서 4.5시간동안 2차 숙성시킨 후 건져낸다.In this case, as an example, the first aged beef lumps are immersed in the primary broth for beef aging, and then aged for 2 hours at a low temperature of 2-4 ° C and then aged for 4.5 hours.
이와 같이 2차 숙성시킨 소고기는 추후 떡갈비 성형단계(S4)에서 잘게 다져 다짐육으로 만들어서 장어와 혼합하여 떡갈비를 성형한다.In this way, the second aged beef is chopped and chopped in a rice cake rib forming step (S4) to mix it with eel to form a rice cake rib.
(S2) 장어 숙성 공정(S2) Eel aging process
장어 특히 뱀장어는 단백질과 비타민, 미네랄을 골고루 섭취할 수 있음에도 특유의 비린내가 나 장이나 비위가 약한 사람이 섭취하는 경우 설사를 유발할 수 있어 장어섭식을 꺼려하는 사람들이 꽤 많다. 이에 장어 특유의 비린내를 잡고 소화가 잘되도록 분해 촉진을 유도할 수 있도록 마늘맛이 나고 섬유질이 많아 장운동에 도움을 주는 명이나물을 사용한다.Although eel, especially eel, can consume protein, vitamins, and minerals evenly, many people are reluctant to eat eel because it can cause diarrhea when ingested by a person with a unique fishy or intestinal or spleen. To this end, catch the peculiar smell of eel so that it can be digested well, so that it has a garlic flavor and high fiber so that it can help intestinal exercise.
우선 명이나물을 세척한 후 섭씨 100℃로 끓는 물에 20 ~ 30초간 살짝 데친 후 섭씨 2 ~ 3℃의 정제수에 식힌다. 그리고 정제수 2000중량부를 기준으로 미리 데친 명이나물 150 ~ 250중량부, 로얄제리 3 ~ 7중량부, 천일염 또는 겹장 8 ~ 12중량부, 비타민 열매가루 2 ~ 7중량부를 용기에 넣고, 섭씨 60 ~ 70℃ 온도로 4 ~5시간동안 가열한 후, 섭씨 15 ~18℃로 식혀 장어 숙성용 육수를 제조한다.(S2_1)First, after washing the mulberry water, boil it in boiling water at 100 ℃ for 20-30 seconds, and then cool it in purified water at 2-3 ℃. Then, based on 2000 parts by weight of purified water, 150-250 parts by weight of pre-boiled sage water, 3-7 parts by weight of royal jelly, 8-12 parts by weight of sea salt or double length, and 2-7 parts by weight of vitamin fruit powder in a container, 60-70 degrees Celsius After heating at a temperature of 4 ° C. for 5 to 5 hours, it is cooled to 15 to 18 ° C. to prepare broth for eel aging. (S2_1)
예를 들어 명이나물 200g을 세척한 후 섭씨 100℃로 끓는 물에 25초간 살짝 데친 후 섭씨 2 ~ 3℃의 정제수에 식힌다. 이후 정제수 2000cc에 데친 명이나물과, 로얄제리 5g, 천일염 또는 겹장 10g, 비타민 열매가루 5g을 용기에 넣고, 섭씨 65℃ 온도로 4.5시간동안 가열한 후 섭씨 16℃로 식혀 장어 숙성용 육수를 제조한다. 이 경우 육수 가열시 육수의 양이 1/3이하가 되도록 졸이는 것이 바람직하다. For example, after washing 200 g of Myeongnamul water, boil it in boiling water at 100 ° C for 25 seconds, and then cool it in purified water at 2-3 ° C. Subsequently, boiled mulberry water boiled in 2000 cc of purified water, 5 g of royal jelly, 10 g of sea salt or double layer, and 5 g of vitamin fruit powder are placed in a container, heated to 65 ° C for 4.5 hours, cooled to 16 ° C to prepare broth for eel aging. . In this case, when heating the broth, it is preferable to boil it so that the amount of the broth is 1/3 or less.
다음으로 장어를 손질하여 머리와 내장, 지느러미, 가시 및 뼈를 제거하는 과정을 거쳐 손질된 장어를 준비한다. 특히 장어는 숯불 등에 굽는 경우 껍질 방향으로 말리면서 수축되므로 장어를 손질시 껍질부분에 칼집을 내서 휨과 수축을 최소화한다. 이러한 손질된 장어를 장어 숙성용 육수에 잠기도록 재워놓고 섭씨 2 ~ 4℃의 저온 상태에서 3 ~ 4시간 숙성시킨다.(S2_2)Next, the eel is trimmed to remove the head, internal organs, fins, thorns, and bones to prepare the eel. In particular, when grilled on charcoal, etc., it shrinks while drying in the direction of the shell, so when trimming the eel, a sheath is cut on the shell to minimize bending and contraction. These trimmed eel is immersed in the broth for aging and then aged for 3 to 4 hours at a low temperature of 2 to 4 ° C. (S2_2)
예를 들어 상기 장어는 일 예로 500 ~ 700g단위로 손질된 장어로서 장어 숙성용 육수에 잠기도록 재워놓고 섭씨 2 ~ 4℃의 저온 상태에서 4.5시간동안 숙성시킨 후 건져낸다.For example, the eel is, for example, eel trimmed in units of 500 to 700 g, immersed in immersion broth, aged for 4.5 hours at a low temperature of 2 to 4 ° C, and then dried.
(S3) 장어 초벌구이 공정(S3) Uncooked eel process
한편, 상기 숙성된 장어는 소고기에 비해 익는 시간이 상대적으로 길다. 따라서 숙성된 장어를 초벌로 익히지 않고 소고기와 그대로 혼합하여 익히는 경우, 장어의 익는 시간에 맞추면 소고기가 타거나 수분 증발로 질겨지고, 소고기의 익는 시간에 맞추면 장어가 익지 않아 느끼하다. 즉 양자는 모두 식감이 좋지 않아 비위가 약한 사람은 섭식을 꺼려하는 원인이 된다.Meanwhile, the ripened eel has a relatively long cooking time compared to beef. Therefore, if the matured eel is not cooked in the first place, but is mixed with the beef as it is, the eel is burned or steamed by evaporation when it is cooked, and the eel is not cooked when it is cooked. In other words, both have poor textures, and people with weak stomach may be reluctant to eat.
이에 본 발명은 숙성된 장어를 석쇠를 이용해 230 ~ 270℃의 온도조건에서 2 ~ 3분간 초벌구이를 수행한다. 특히 초벌구이를 하기 전에 일반적인 공지의 장어소스를 도포하여, 초벌구이시 장어가 타는 것을 막고 다양한 맛을 가미시킬 수 있다.Accordingly, the present invention performs pre-baking for 2 to 3 minutes at a temperature condition of 230 to 270 ° C using a grilled eel. In particular, the eel sauce, which is generally known, is applied prior to the initial grilling, thereby preventing the eel from burning during the initial grilling and adding various flavors.
이 경우 공지의 장어소스는 일 예로 등록특허 10-1346386호의 장어구이용 양파소스, 등록특허 10-0446006호의 다목적 장어소스 등과 같은 다양한 형태로 제안되어 있으며, 취향에 따라 장어소스를 선택적으로 사용할 수 있다. In this case, the known eel sauce is proposed in various forms, such as onion sauce for grilled eel of Patent No. 10-1346386, and multi-purpose eel sauce of Patent No. 10-0446006, and the eel sauce can be selectively used according to taste.
이 경우 초벌구이된 장어는 2 ~ 18℃의 온도범위에서 식혀 육질이 허물어지는 것을 방지하고 탄력을 유지시켜 줌이 바람직하다. 이는 추후 추후 떡갈비 성형단계(S4)에서 사용시 초벌 장어 조각을 만드는 경우 형상이 무너지는 것을 방지하기위함이다.In this case, it is preferable that the eel grilled in the first stage is cooled in a temperature range of 2 to 18 ° C to prevent the meat from breaking down and maintain elasticity. This is to prevent the shape from collapsing when the first eel slice is made in the later step of forming the rice cake ribs (S4).
(S4) 소고기와 장어를 혼합하여 떡갈비를 성형하는 공정(S4) Process of forming tteokgalbi by mixing beef and eel
상기 공정(S1)을 통해 숙성시킨 소고기 덩어리는 육즙이 잘 보존되어 있는 상태로서 이를 잘게 저며 소고기 다짐육을 만들어 준비하고, 상기 공정(S3)을 통해 초벌구이된 장어는 일정크기(예를 들어 가로, 세로, 높이를 각각 7 ~ 13mm의 범위)로 잘라 초벌 장어 조각을 만들어 준비한다. The lump of beef aged through the process (S1) is prepared in a state in which the meat is well preserved and chopped and prepared to prepare beef minced meat, and the eel that was pre-baked through the process (S3) has a certain size (for example, Cut the length and height into 7 ~ 13mm each) to prepare the first eel pieces.
이후 상기 소고기 다짐육과 초벌 장어 조각들을 1.5:1 ~ 3:1의 중량비율로 혼합하여 버무려 뭉쳐서 떡갈비를 완성한다.Thereafter, the beef minced meat and the first eel slices are mixed in a weight ratio of 1.5: 1 to 3: 1, and mixed together to complete the tteokgalbi.
일 예로 소고기 다짐육과 초벌 장어 조각들은 65중량% : 35중량%로 혼합하여 사용할 수 있다.For example, minced beef and eel slices can be used in a mixture of 65% by weight: 35% by weight.
물론 상기 소고기 다짐육과 초벌 장어 조각들을 버무려 뭉치는 경우 약간의 전분을 더 혼합하거나, 취향에 따라 청양고추 등 다른 부수적인 양념을 더 혼합하고 버무려 떡갈비를 제조함도 가능하다. Of course, when the beef minced meat and the eel pieces are mixed together, it is also possible to mix a little starch or mix other condiments, such as cheonyang pepper, according to taste, to prepare the tteokgalbi.
한편, 상기 소고기와 장어를 혼합하여 떡갈비를 성형하는 경우 상기 공정(S3)을 통해 초벌구이된 장어를 일정길이(예를 들어 30 ~ 100mm의 범위)로 잘라 사각 절편 형상으로 만들고 그 초벌구이된 장어 절편의 일면에 상기 공정(S1)을 통해 숙성시킨 소고기 덩어리를 잘게 저민 소고기 다짐육을 덧붙여 떡갈비를 완성한다.On the other hand, when forming the tteokgalbi by mixing the beef and eel, cut the eel that was pre-baked to a certain length (for example, in the range of 30 to 100 mm) through the process (S3) to make a rectangular slice shape, and On one side, chopped beef chopped with a lump of beef aged through the above process (S1) is added to complete the tteokgalbi.
이 경우 상기 소고기 다짐육과 초벌구이된 장어 절편은 1.5:1 ~ 3:1의 중량비율로 이루어질 수 있다. 물론 상기 초벌구이된 장어 절편의 내부면 또는 껍질이 있는 외부면 어디에도 소고기 다짐육을 덧붙일 수 있지만, 추후 숯불 등에 굽는 경우 장어 껍질이 박리되어 소고기 다짐육이 분리 이탈되는 것을 방지하기 위해 초벌구이된 장어 절편의 내부면에 소고기 다짐육을 덧붙임이 바람직하다. In this case, the beef minced meat and the uncooked eel slices may be made in a weight ratio of 1.5: 1 to 3: 1. Of course, the beef chopped meat can be added to either the inner surface of the chopped eel slices or to the outer surface with the skin, but when grilled on charcoal or the like, the eel peel is peeled off to prevent the beef chopped meat from being separated and separated. It is desirable to add minced beef to the inner surface.
이러한 소고기 다짐육과 초벌구이된 장어 절편을 사용하는 경우 추후 숯불 등을 이용해 굽더라도 종래 갈비대를 이용하는 떡갈비를 굽는 과정에서 발생되는 핏물이 베어나올 우려가 없다.In the case of using such beef minced meat and uncooked eel slices, there is no fear that the blood generated during the process of grilling the tteokgalbi using conventional ribs will be cut out even if it is later baked using charcoal.
(S5) 구이 공정(S5) Roasting process
상기 공정(S4)를 통해 제조된 떡갈비는 200 ~ 300℃의 온도에서 2 ~ 3분간 수회 반복적으로 뒤집으면서 굽고, 이후 섭식할 수 있다. 이 경우 참숯을 열원으로 하여, 석쇠에 적당한 두께(예를 들어 10 ~15mm)의 떡갈비를 올려놓고 굽는 것이 바람직하다. The tteokgalbi prepared through the above process (S4) can be baked while being repeatedly flipped several times for 2-3 minutes at a temperature of 200 to 300 ° C, and then fed. In this case, it is preferable to use the charcoal as a heat source, and place and grill the mochi ribs of a suitable thickness (for example, 10 to 15 mm) on the grill.
이상에서는 본 발명을 특정의 바람직한 실시예를 도시하고 설명하였으나, 본 발명은 상기한 실시예에 한정되지 아니하며 본 발명의 정신을 벗어나지 않는 범위 내에서 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 다양한 변형 실시가 가능할 것이다.In the above, the present invention has been shown and described in a specific preferred embodiment, but the present invention is not limited to the above-described embodiments and has ordinary skill in the art to which the invention pertains without departing from the spirit of the present invention. It will be possible to implement a variety of modifications.
S1: 소고기 숙성 공정
S2: 장어 숙성 공정
S3: 장어 초벌구이 공정
S4: 떡갈비 성형 공정
S5: 구이 공정S1: beef aging process
S2: Eel aging process
S3: Uncooked eel process
S4: Tteokgalbi forming process
S5: roasting process
Claims (5)
상기 소고기 숙성용 1차 육수는, 정제수 3000중량부를 기준으로 세척한 마른 통계피 40 ~ 60중량부와 국간장 10 ~ 20중량부를 넣고 75 ~ 85℃의 온도로 3 ~ 5시간동안 가열한 후 15 ~18℃로 식혀 제조되며;
상기 소고기 숙성용 2차 육수는, 정제수 3000cc를 기준으로 통태양초 10 ~ 30중량부, 통생강 10 ~ 30중량부, 통마늘 10 ~ 30중량부, 통배 100 ~ 200중량부, 국간장 10 ~ 20중량부, 천연꿀 10 ~ 30중량부, 마른명태(북어) 10 ~ 30중량부, 대파 100 ~ 200중량부, 무 300 ~ 500중량부, 대추 10 ~ 30중량부, 천연 사탕수수 100 ~ 200중량부를 넣고 75 ~ 85℃의 온도로 3 ~ 5시간동안 가열한 후 15 ~18도로 식혀 제조되며;
상기 장어 숙성용 육수는 정제수 2000중량부를 기준으로, 끓는 물에 20 ~ 30초간 데친 후 섭씨 2 ~ 3℃의 정제수에 식혀서 만들어진 데친 명이나물 150 ~ 250중량부, 로얄제리 3 ~ 7중량부, 천일염 또는 겹장 8 ~ 12중량부, 비타민 열매가루 2 ~ 7중량부를 넣고 60 ~ 70℃ 온도로 4 ~5시간동안 가열한 후 섭씨 15 ~18℃로 식혀 제조되는 것을 특징으로 하는 소고기와 장어를 이용한 떡갈비.
Beef chopped beef made with finely chopped beef marinated in secondary water for aging beef made with purified water after aging the beef in primary broth for beef aging made with dried statistic and soy sauce in purified water; A eel slice made of freshly cut eel, which is cut into a certain size by aging the broth for eel aging, which is made by adding mulberry water and vitamin fruit powder to purified water; and is formed by agglomeration at a weight ratio of 1.5: 1 to 3: 1;
The primary broth for beef aging is 40 to 60 parts by weight of dried statistic and 10 to 20 parts by weight of soy sauce, washed based on 3000 parts by weight of purified water, and heated to a temperature of 75 to 85 ° C for 3 to 5 hours, followed by 15 Prepared by cooling to ~ 18 ° C;
The second broth for the aging of beef, based on 3000 cc of purified water, 10 to 30 parts by weight of whole sunweed, 10 to 30 parts by weight of whole ginger, 10 to 30 parts by weight of whole garlic, 100 to 200 parts by weight of whole wheat, 10 to 20 parts by weight of soy sauce Part, 10-30 parts by weight of natural honey, 10-30 parts by weight of dried pollack (north), 100-200 parts by weight of leek, 300-500 parts by weight of radish, 10-30 parts by weight of jujube, 100-200 parts by weight of natural sugar cane It is prepared by heating at a temperature of 75 to 85 ° C. for 3 to 5 hours and then cooling to 15 to 18 degrees;
The broth for eel aging is based on 2000 parts by weight of purified water, boiled for 20 to 30 seconds in boiling water, and then cooled by boiling in purified water at 2 to 3 ° C, 150 to 250 parts by weight, royal jelly 3 to 7 parts by weight, sun salt Or 8-12 parts by weight of jangjang, 2-7 parts by weight of vitamin fruit powder, heated to 60-70 ℃ for 4-5 hours, then cooled to 15-18 ℃, and mochi ribs made with beef and eel .
상기 소고기 숙성용 1차 육수는, 정제수 3000중량부를 기준으로 세척한 마른 통계피 40 ~ 60중량부와 국간장 10 ~ 20중량부를 넣고 75 ~ 85℃의 온도로 3 ~ 5시간동안 가열한 후 15 ~18℃로 식혀 제조되며;
상기 소고기 숙성용 2차 육수는, 정제수 3000cc를 기준으로 통태양초 10 ~ 30중량부, 통생강 10 ~ 30중량부, 통마늘 10 ~ 30중량부, 통배 100 ~ 200중량부, 국간장 10 ~ 20중량부, 천연꿀 10 ~ 30중량부, 마른명태(북어) 10 ~ 30중량부, 대파 100 ~ 200중량부, 무 300 ~ 500중량부, 대추 10 ~ 30중량부, 천연 사탕수수 100 ~ 200중량부를 넣고 75 ~ 85℃의 온도로 3 ~ 5시간동안 가열한 후 15 ~18도로 식혀 제조되며;
상기 장어 숙성용 육수는 정제수 2000중량부를 기준으로, 끓는 물에 20 ~ 30초간 데친 후 섭씨 2 ~ 3℃의 정제수에 식혀서 만들어진 데친 명이나물 150 ~ 250중량부, 로얄제리 3 ~ 7중량부, 천일염 또는 겹장 8 ~ 12중량부, 비타민 열매가루 2 ~ 7중량부를 넣고 60 ~ 70℃ 온도로 4 ~5시간동안 가열한 후 섭씨 15 ~18℃로 식혀 제조되는 것을 특징으로 하는 소고기와 장어를 이용한 떡갈비.
An eel eel slice made by aging the broth for eel aging in which purified water is added with mulberry water and vitamin fruit powder, and cut chopped eel that was grilled to a certain length; After aging the beef in the primary broth for the beef aging made with dried statistic and soy sauce in purified water, finely chop the beef aging in the secondary broth for aging the beef made with purified water and add it to one side of the first eel section Ground beef minced meat;
The primary broth for beef aging is 40 to 60 parts by weight of dried statistic and 10 to 20 parts by weight of soy sauce, washed based on 3000 parts by weight of purified water, and heated to a temperature of 75 to 85 ° C for 3 to 5 hours, followed by 15 Prepared by cooling to ~ 18 ° C;
The second broth for the aging of beef, based on 3000 cc of purified water, 10 to 30 parts by weight of whole sunweed, 10 to 30 parts by weight of whole ginger, 10 to 30 parts by weight of whole garlic, 100 to 200 parts by weight of whole wheat, 10 to 20 parts by weight of soy sauce Part, 10-30 parts by weight of natural honey, 10-30 parts by weight of dried pollack (north), 100-200 parts by weight of leek, 300-500 parts by weight of radish, 10-30 parts by weight of jujube, 100-200 parts by weight of natural sugar cane It is prepared by heating at a temperature of 75 to 85 ° C. for 3 to 5 hours and then cooling to 15 to 18 degrees;
The broth for eel aging is based on 2000 parts by weight of purified water, boiled for 20 to 30 seconds in boiling water, and then cooled by boiling in purified water at 2 to 3 ° C, 150 to 250 parts by weight, royal jelly 3 to 7 parts by weight, sun salt Or 8-12 parts by weight of jangjang, 2-7 parts by weight of vitamin fruit powder, heated to 60-70 ℃ for 4-5 hours, then cooled to 15-18 ℃, and mochi ribs made with beef and eel .
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