KR102296408B1 - manufacturing method of rib soup usimg Rehmannia glutinosa - Google Patents
manufacturing method of rib soup usimg Rehmannia glutinosa Download PDFInfo
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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
- A23L13/30—Meat extracts
-
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23V2250/204—Animal extracts
-
- 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
- A23V2250/21—Plant extracts
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 갈비탕 제조 방법에 관한 것으로, 삶은 갈비에 양념을 하여 찜을 한 다음 육수를 첨가하여 끓여내며, 이 공정에서 숙지황을 원료로 한 육수를 활용하여 갈비 특유의 잡내와 비린 맛이 적고 양념이 배여 깊은 맛을 느낄 수 있도록 한, 숙지황을 이용한 갈비탕 제조 방법에 관한 것이다.The present invention relates to a method for producing galbitang, which is seasoned and steamed with boiled ribs, and then boiled by adding broth. It relates to a method of manufacturing galbitang using Sukhumang Hwang, which is soaked so that you can feel the deep taste.
일반적으로 소 갈비라 함은 소의 척추를 제외한 지방이 적고 단백질이 많은 등뼈 부분 또는 등뼈로 만드는 탕을 말하는 것으로, 특유의 뛰어난 맛과 영양으로 인해 김치 및 불고기와 더불어 한국인은 물론 외국인에게도 선호도가 높은 음식 중의 하나이다.In general, beef ribs refer to soup made from the backbone or the backbone, which is low in fat and high in protein except for the spine of beef. one of them
통상적인 소 갈비탕(이하에서는 '갈비탕'이라 칭한다.)은 찬물에 원료육을 담가 핏물을 빼준 다음 냄비에 물과 원료육을 넣고 데쳐준 다음, 냄비에 무, 대파, 마늘, 원료육을 넣고 끓여낸 후 원료육을 건져낸 후 양념에 버무린 후 냄비에 버무린 원료육과 육수를 혼합하여 끓여내어 조리된다.For conventional beef rib soup (hereinafter referred to as 'galbitang'), soak the raw meat in cold water to drain the blood, then put water and raw meat in a pot and blanch it. After scooping it out, toss it in seasoning, and then boil it by mixing the mixed raw meat and broth in a pot.
이때, 육수는 무, 대파 등과 원료육을 혼합하여 끓여낸 국물을 사용하는데, 이 경우 육수는 갈비 특유의 잡내와 비린내가 남아 있게 되는 문제점이 있다.At this time, the broth uses a broth made by mixing raw meat with radish, green onion, and the like.
이러한 문제점을 해소하기 위한 기술로, "산약초 추출물을 이용한 갈비탕 제조방법"(한국 등록특허공보 제10-1591079호, 특허문헌 1)에는 원료육을 데치는 과정에서 청미래, 생강나무, 초피, 헛개나무, 삼백초 추출물을 혼합한 산약초 추출물을 사용함으로써 갈비탕 고유의 이취를 제거하고자 하였다.As a technology to solve this problem, "Method for producing galbitang using wild medicinal herb extract" (Korean Patent Publication No. 10-1591079, Patent Document 1) includes purslane, ginger, chrysanthemum, hutgae tree, It was attempted to remove the unique odor of galbitang by using a medicinal herb extract mixed with extracts of Sambaekcho.
상기한 특허문헌 1의 경우 원료육의 이취를 억제할 수는 있으나, 산야초 추출물의 사용으로 인한 이들의 냄새가 나기 때문에 산야초 추출물의 냄새에 대한 취식자의 호불호가 갈리는 문제점이 있다.In the case of Patent Document 1 described above, although it is possible to suppress the odor of raw meat, there is a problem in that the taste of the wild wild plant extract differs from the likes and dislikes of the eaters because of the odor caused by the use of the wild wild plant extract.
특히, 특허문헌 1의 경우 육수 제조를 위해서는 잡뼈, 머구리, 사태, 목심을 활용하고 고기는 소갈비를 사용하여 각각 산야초 추출물을 활용하여 데쳐낸 후 육수와 고기를 가공하므로 공정이 복잡한 문제점이 있다.In particular, in the case of Patent Document 1, chop bones, meoguri, avalanche, and pork ribs are used for the production of broth, and the meat is blanched by using wild wild herb extracts, respectively, and then the broth and meat are processed, so the process is complicated.
소갈비가 아닌 잡뼈 등을 이용하여 육수를 제조하는 것은 소갈비를 삶아낸 육수의 경우 감칠맛이 떨어지고 잡내가 나기 때문으로, 상기한 특허문헌 1에서의 산야초 추출물은 그 기능이 제한적일 수 밖에 없다.The production of broth using miscellaneous bones, etc., not beef ribs, is because in the case of boiled beef ribs, the umami taste is lowered and a miscellaneous smell is produced.
본 발명의 숙지황을 이용한 갈비탕 제조 방법은 상기와 같은 종래 기술에서 발생하는 문제점을 해소하기 위한 것으로, 숙지황을 포함하는 몇 가지 약재를 활용함과 더불어, 약재를 활용한 육수를 별도로 만들고, 이 육수를 메인 육수 제조시 미량 첨가하고, 원료육을 가공하여 양념육 제조시 첨가 활용함으로써 원료육 특유의 잡내는 물론, 약재 냄새를 잡아주어 기호도를 높일 수 있게 하려는 것이다.The method for producing galbitang using Sukhumang of the present invention is to solve the problems that occur in the prior art as described above, and in addition to using several medicinal materials including Sukjihwang, a broth using the medicinal materials is separately prepared, and the broth is prepared It is intended to increase the preference by adding a small amount when preparing the main broth, processing raw meat and adding it to the production of seasoned meat, thereby suppressing the peculiar smell of raw meat as well as the smell of medicinal herbs.
더불어, 최초 가열한 이후 일정 시간이 지난 후 다시 가열하더라도 잡내가 잘 발생하지 않게 하려는 것이다.In addition, even after heating again after a certain period of time has elapsed since the initial heating, the bad smell is not easily generated.
본 발명의 숙지황을 이용한 갈비탕 제조 방법은 상기와 같은 과제를 해결하기 위하여, 흐르는 물에 소갈비 원료육을 담가 핏물을 빼낸 후, 끓는 물에 상기 원료육을 넣어 가열한 후 원료육을 꺼내어 찬물에 행궈 손질하는 전처리단계와; 대파, 양파, 통마늘, 통생강, 청양고추, 인삼, 고추씨, 무를 혼합하여 1차첨가물을 제조한 후, 끓는 물에 원료육과 1차첨가물을 첨가한 후 일정 시간 끓여낸 후 1차첨가물을 걸러내고, 원료육을 건져내어 1차육수를 제조하는 1차육수제조단계와; 황기 15 ~ 16 중량%, 엄나무 19 ~ 20 중량%, 오가피 15 ~ 16 중량%, 상엽 0.6 ~ 0.7 중량%, 두충 3.5 ~4 중량%, 감초 2.5 ~ 3 중량%, 연자육 6.5 ~ 7 중량%, 인삼 10 ~ 11 중량% 및 잔량의 숙지황을 혼합하여 2차첨가물을 제조한 후, 물과 2차첨가물을 혼합하여 일정 시간 동안 끓여낸 후 2차첨가물을 걸러내어 2차육수를 제조하는 2차육수제조단계와; 상기 1차육수와 2차육수를 각각 일정량 계량하여 준비하고, 냄비에 1차육수를 넣고 국간장, 굵은 소금, 조미료, 바이오핵산, 후추, 소주를 첨가한 후 끓이다가 상기 2차육수를 첨가하여 더 끓여줘 3차육수를 제조하는 3차육수제조단계와; 조미료, 꽃소금, 간마늘, 후추, 소주, 콜라, 진간장, 설탕을 혼합하여 3차첨가제를 제조한 후, 끓는 물에 1차육수제조단계에서 건져낸 원료육과 상기 3차첨가제를 첨가하여 끓여낸 후 2차육수를 첨가하여 더 끓여 원료육에 양념이 베인 양념육을 제조하는 양념육제조단계와; 상기 양념육과 3차육수를 혼합한 후 고명을 첨가한 후 끓여내 갈비탕을 제조하는 마무리단계;를 포함하여 구성된다.In order to solve the above problems, the method for preparing galbitang using Sukjihwang of the present invention involves soaking raw beef ribs in running water to drain blood, then putting the raw meat in boiling water to heat it, then taking out the raw meat and rinsing it in cold water for pre-treatment step; After preparing the first additive by mixing green onion, onion, whole garlic, whole ginger, cheongyang pepper, ginseng, red pepper seed, and radish, add the raw meat and the primary additive to boiling water, boil for a certain amount of time, and filter the primary additive, a first broth production step of retrieving raw meat to prepare a first broth; Astragalus 15 to 16% by weight, Astragalus 19 to 20% by weight, Astragalus 15 to 16% by weight, upper leaf 0.6 to 0.7% by weight, cephalosporus 3.5 to 4% by weight, licorice 2.5 to 3% by weight, mussel meat 6.5 to 7% by weight, ginseng After preparing a secondary additive by mixing 10 to 11% by weight and the remaining amount of Sulfuric Acid, water and secondary additive are mixed and boiled for a certain period of time, and then the secondary additive is filtered to prepare secondary broth. Wow; Measure and prepare a predetermined amount of the first and second broth, respectively, put the first broth in a pot, add soy sauce, coarse salt, seasoning, bio-nucleic acid, pepper, and soju, boil it, and then add the second broth. A tertiary broth production step of further boiling to prepare a tertiary broth; After preparing the tertiary additive by mixing seasoning, flower salt, ground garlic, pepper, soju, cola, soy sauce, and sugar, the raw meat and the tertiary additive are added to boiling water and the tertiary additive is added to boil the second A seasoned meat production step of further boiling by adding broth to prepare seasoned meat with seasoning in the raw meat; It comprises a; after mixing the seasoned meat and tertiary broth, adding garnish, and boiling to prepare galbitang.
상기한 구성에 있어서, 상기 3차육수제조단계는, 상기 1차육수를 계량하여 원료육 100 중량부 대비 150 ~ 160 중량부를 냄비에 넣고, 국간장, 굵은 소금, 조미료, 바이오핵산, 후추, 소주를 첨가한 후 끓이다가 상기 2차육수를 계량하여 상기 원료육 100 중량부 대비 4.3 ~ 4.5 중량부를 냄비에 첨가한 후 중불에서 15 ~ 25분간 더 끓여준 후, 다시마를 첨가하여 25 ~ 35분간 방치한 후 다시마를 걸러내어 3차육수를 제조하는 것을 특징으로 한다.In the above configuration, in the third broth production step, measure the first broth, put 150 to 160 parts by weight compared to 100 parts by weight of raw meat in a pan, and add soy sauce, coarse salt, seasoning, bio nucleic acid, pepper, and shochu. After adding, boil, measure the second broth, add 4.3 to 4.5 parts by weight based on 100 parts by weight of the raw meat, and boil it over medium heat for 15 to 25 minutes, then add kelp and leave for 25 to 35 minutes, then kelp It is characterized in that the tertiary broth is prepared by filtering.
또, 상기 양념육제조단계는, 조미료 0.7 ~0.75 중량%, 꽃소금 0.7 ~0.75 중량%, 간마늘 0.7 ~0.75 중량%, 후추 0.2 ~0.25 중량%, 소주 1.8 ~1.9 중량%, 콜라 7 ~7.5 중량%, 진간장 44 ~45 중량%, 및 잔량의 설탕을 혼합하여 3차첨가제를 제조한 후, 상기 원료육 100 중량부 대비 90 ~ 95 중량부의 물을 냄비에 넣고 끓이다가 상기 1차육수제조단계에서 건져낸 원료육과, 상기 원료육 100 중량부 대비 13 ~ 14 중량부의 상기 3차첨가제를 첨가한 후 강불에서 13 ~ 17분간 끓인 후, 상기 2차육수를 계량하여 원료육 100 중량부 대비 17 ~ 18 중량부를 첨가한 다음 연잎으로 덮고 13 ~ 17분간 더 끓이는 것을 특징으로 한다.In addition, the seasoning meat manufacturing step is, seasoning 0.7 to 0.75% by weight, flower salt 0.7 to 0.75% by weight, ground garlic 0.7 to 0.75% by weight, pepper 0.2 to 0.25% by weight, soju 1.8 to 1.9% by weight, cola 7 to 7.5% by weight , 44 to 45% by weight of soy sauce, and the remaining amount of sugar to prepare a tertiary additive, and then put 90 to 95 parts by weight of water in a pot with respect to 100 parts by weight of the raw meat and boil it, and then the raw meat obtained in the first broth production step And, after adding 13 to 14 parts by weight of the tertiary additive based on 100 parts by weight of the raw meat, boil it on high heat for 13 to 17 minutes, and then measure the secondary broth and add 17 to 18 parts by weight based on 100 parts by weight of the raw meat. Cover with lotus leaves and boil for 13 to 17 minutes more.
또는, 흐르는 물에 소갈비 원료육 100 중량부를 12 ~ 24 시간 동안 담가 핏물을 빼낸 후, 끓는 물에 상기 원료육을 넣어 15 ~ 25분간 가열한 후 원료육을 꺼내어 찬물에 행궈 손질하는 전처리단계와; 대파 10 ~ 12 중량%, 양파 13 ~ 15 중량%, 통마늘 10 ~ 12 중량%, 통생강 2 ~ 3 중량%, 청양고추 2 ~ 3 중량%, 인삼 5 ~ 6 중량%, 고추시 2 ~ 3 중량% 및 잔량의 무를 혼합하여 1차첨가물을 제조한 후, 상기 원료육 100 중량부 대비 105 ~ 120 중량부의 물을 냄비에 넣고 끓이다가 손질된 원료육과, 상기 원료육 100 중량부 대비 7 ~ 9 중량부의 1차첨가물을 냄비에 투입한 다음 25 ~ 35분간 더 가열하고, 1차첨가물을 건져낸 다음, 15 ~ 25분간 더 끓여낸 후 원료육을 건져내고, 물을 보충해가면서 남은 내용물을 더 끓여내어 원료육 100 중량부 대비 150 ~ 160 중량부의 1차육수를 제조하는 1차육수제조단계와; 황기 15 ~ 16 중량%, 엄나무 19 ~ 20 중량%, 오가피 15 ~ 16 중량%, 상엽 0.6 ~ 0.7 중량%, 두충 3.5 ~4 중량%, 감초 2.5 ~ 3 중량%, 연자육 6.5 ~ 7 중량%, 인삼 10 ~ 11 중량% 및 잔량의 숙지황을 혼합하여 2차첨가물을 제조한 후, 물 100 중량부와 상기 물 100 중량부 대비 2차첨가물 6.25 ~ 6.35 중량부를 혼합하여 25 ~ 35분간 끓여내고 2차첨가물을 걸러내어 2차육수를 제조하는 2차육수제조단계와; 상기 1차육수를 계량하여 원료육 100 중량부 대비 150 ~ 160 중량부를 냄비에 넣고, 국간장, 굵은 소금, 조미료, 바이오핵산, 후추, 소주를 첨가한 후 끓이다가 상기 2차육수를 계량하여 상기 원료육 100 중량부 대비 4.3 ~ 4.5 중량부를 냄비에 첨가한 후 중불에서 15 ~ 25분간 더 끓여준 후, 다시마를 첨가하여 25 ~ 35분간 방치한 후 다시마를 걸러내어 3차육수를 제조하는 3차육수제조단계와; 조미료 0.7 ~0.75 중량%, 꽃소금 0.7 ~0.75 중량%, 간마늘 0.7 ~0.75 중량%, 후추 0.2 ~0.25 중량%, 소주 1.8 ~1.9 중량%, 콜라 7 ~7.5 중량%, 진간장 44 ~45 중량%, 및 잔량의 설탕을 혼합하여 3차첨가제를 제조한 후, 상기 원료육 100 중량부 대비 90 ~ 95 중량부의 물을 냄비에 넣고 끓이다가 상기 1차육수제조단계에서 건져낸 원료육과, 상기 원료육 100 중량부 대비 13 ~ 14 중량부의 상기 3차첨가제를 첨가한 후 강불에서 13 ~ 17분간 끓인 후, 상기 2차육수를 계량하여 원료육 100 중량부 대비 17 ~ 18 중량부를 첨가한 다음 연잎으로 덮고 13 ~ 17분간 더 끓여 원료육에 양념이 베인 양념육을 제조하는 양념육제조단계와; 상기 양념육과 양념육 중량의 1.5 ~1.7배 중량의 3차육수를 계량하여 혼합한 후 고명을 첨가한 후 끓여내 갈비탕을 제조하는 마무리단계;를 포함하여 구성된다.Alternatively, after soaking 100 parts by weight of raw beef ribs in running water for 12 to 24 hours to drain the blood, putting the raw meat in boiling water and heating it for 15 to 25 minutes, taking out the raw meat and rinsing in cold water for trimming; Green onion 10 to 12 wt%, Onion 13 to 15 wt%, Whole garlic 10 to 12 wt%, Whole ginger 2 to 3 wt%, Cheongyang red pepper 2 to 3 wt%, Ginseng 5 to 6 wt%, Red pepper 2 to 3 wt% % and the remaining amount of radish to prepare the primary additive, and then boil and boil 105 to 120 parts by weight of water based on 100 parts by weight of the raw meat, and 7 to 9 parts by weight of the raw meat 1 Put the tea additives in the pot and heat for another 25 to 35 minutes, take out the primary additives, boil them for 15 to 25 minutes more, then scoop out the raw meat, and boil the remaining contents while adding water to compare with 100 parts by weight of the raw meat. A first broth production step of preparing 150 to 160 parts by weight of a first broth; Astragalus 15 to 16% by weight, Astragalus 19 to 20% by weight, Astragalus 15 to 16% by weight, upper leaf 0.6 to 0.7% by weight, cephalosporus 3.5 to 4% by weight, licorice 2.5 to 3% by weight, mussel meat 6.5 to 7% by weight, ginseng After preparing a secondary additive by mixing 10 to 11% by weight and the remaining amount of Sulfuric Acid, mix 100 parts by weight of water and 6.25 to 6.35 parts by weight of the secondary additive relative to 100 parts by weight of water, boil for 25 to 35 minutes, and then boil the secondary additive a second broth production step of filtering out to produce a second broth; Weigh the primary broth, put 150 to 160 parts by weight relative to 100 parts by weight of the raw meat in a pot, add soy sauce, coarse salt, seasonings, bio-nucleic acid, pepper, and shochu, then boil it, and then measure the second broth to measure the raw meat After adding 4.3 to 4.5 parts by weight relative to 100 parts by weight to the pot, boil it for 15 to 25 minutes over medium heat, add kelp, leave it for 25 to 35 minutes, and filter the kelp to prepare the tertiary broth. Wow; Seasoning 0.7 to 0.75% by weight, flower salt 0.7 to 0.75% by weight, ground garlic 0.7 to 0.75% by weight, black pepper 0.2 to 0.25% by weight, shochu 1.8 to 1.9% by weight, cola 7 to 7.5% by weight, soy sauce 44 to 45% by weight, And after preparing the tertiary additive by mixing the remaining amount of sugar, put in a pot with 90 to 95 parts by weight of water based on 100 parts by weight of the raw meat and boil it, and then the raw meat retrieved in the first broth production step, compared to 100 parts by weight of the raw meat After adding 13 to 14 parts by weight of the tertiary additive, boil it on high heat for 13 to 17 minutes, weigh the secondary broth, add 17 to 18 parts by weight based on 100 parts by weight of the raw meat, cover with lotus leaves, and further for 13 to 17 minutes A seasoned meat manufacturing step of boiling and preparing seasoned meat with seasoning in the raw meat; It is configured to include; a final step of preparing galbitang by weighing and mixing the seasoned meat and tertiary broth weighing 1.5 to 1.7 times the weight of the seasoned meat, adding garnish, and boiling it.
상기한 구성에 있어서, 광대싸리나무의 잎을 물과 혼합하여 데쳐낸 후 액상만 수득한 후, 이 액상에 뽀리뱅이 잎을 90 ~ 120분 동안 상온에서 침지시킨 후 액상만 수득한 다음 이 액상을 저온에서 36 ~ 48시간 동안 발효시켜 보조첨가액을 제조하는 보조첨가액제조단계;가 더 진행되며, 상기 양념육제조단계에서 3차첨가제 첨가시 상기 보조첨가제를 원료육 100 중량부 대비 0.01 ~ 0.03 중량부 더 첨가하는 것을 특징으로 한다.In the above configuration, only a liquid phase is obtained after blanching the leaves of the genus serrata by mixing with water, and then immersing the leaves in the liquid phase for 90 to 120 minutes at room temperature to obtain only the liquid phase, and then lowering the liquid phase to low temperature. An auxiliary additive manufacturing step of producing an auxiliary additive by fermentation for 36 to 48 hours is further carried out, and when the tertiary additive is added in the seasoned meat production step, 0.01 to 0.03 parts by weight of the auxiliary additive is added compared to 100 parts by weight of the raw meat. characterized in that it is added.
본 발명에 의해, 숙지황을 포함하는 몇 가지 약재를 활용함과 더불어, 약재를 활용한 육수를 별도로 만들고, 이 육수를 메인 육수 제조시 미량 첨가하고, 원료육을 가공하여 양념육 제조시 첨가 활용함으로써 원료육 특유의 잡내는 물론, 약재 냄새를 잡아주어 기호도를 높일 수 있게 된다.According to the present invention, in addition to utilizing several medicinal materials including Sulfuricaceae, a broth using medicinal materials is separately made, a small amount of this broth is added when preparing the main broth, and raw meat is processed and used to add and use when preparing seasoned meat, which is unique to raw meat It is possible to increase the preference by eliminating the smell of medicinal herbs as well as the smell of medicinal herbs.
더불어, 최초 가열한 이후 일정 시간이 지난 후 다시 가열하더라도 잡내가 잘 발생하지 않게 된다.In addition, even after heating again after a certain period of time has elapsed since the initial heating, the odor is less likely to occur.
이하, 본 발명의 숙지황을 이용한 갈비탕 제조 방법에 대해 상세히 설명하기로 한다.Hereinafter, the method for preparing galbitang using Sukjihwang of the present invention will be described in detail.
1. 전처리단계1. Pretreatment step
흐르는 물에 소갈비 원료육을 담가 핏물을 빼낸 후, 끓는 물에 상기 원료육을 넣어 가열한 후 원료육을 꺼내어 찬물에 행궈 손질한다.After soaking the raw beef ribs in running water to drain the blood, put the raw meat in boiling water and heat it, then take out the raw meat and rinse it in cold water to trim it.
핏물을 빼는 시간은 대략 12 ~24시간 정도 진행하면 된다.It takes about 12 to 24 hours to drain the blood.
아울러, 원료육 가열 시간은 대략 15 ~ 25분 정도가 적합하다.In addition, the raw meat heating time is suitable for about 15 to 25 minutes.
2. 1차육수제조단계2. 1st stage of broth production
대파, 양파, 통마늘, 통생강, 청양고추, 인삼, 고추씨, 무를 혼합하여 1차첨가물을 제조한 후, 끓는 물에 원료육과 1차첨가물을 첨가한 후 일정 시간 끓여낸 후 1차첨가물을 걸러내고, 원료육을 건져내어 1차육수를 제조한다.After preparing the first additive by mixing green onion, onion, whole garlic, whole ginger, cheongyang pepper, ginseng, red pepper seed, and radish, add the raw meat and the primary additive to boiling water, boil for a certain amount of time, and filter the primary additive, The raw meat is scooped out and the primary broth is prepared.
1차첨가물의 배합은 대파 10 ~ 12 중량%, 양파 13 ~ 15 중량%, 통마늘 10 ~ 12 중량%, 통생강 2 ~ 3 중량%, 청양고추 2 ~ 3 중량%, 인삼 5 ~ 6 중량%, 고추시 2 ~ 3 중량% 및 잔량의 무로 이루어짐이 적절하다.The primary additives are 10 to 12 wt% green onion, 13 to 15 wt% onion, 10 to 12 wt% whole garlic, 2 to 3 wt% whole ginger, 2 to 3 wt% cheongyang red pepper, 5 to 6 wt% ginseng, It is appropriate to consist of 2 to 3% by weight of red pepper and the remaining amount of radish.
이때, 물은 상기 원료육 100 중량부 대비 105 ~ 120 중량부가 적절하다.In this case, 105 to 120 parts by weight of water is appropriate based on 100 parts by weight of the raw meat.
아울러, 1차첨가물의 함량은 상기 원료육 100 중량부 대비 7 ~ 9 중량부가 적절하다.In addition, the content of the primary additive is appropriate 7 to 9 parts by weight based on 100 parts by weight of the raw meat.
최초 25 ~35분 정도 가열한 후에는 1차첨가물을 건져내고, 15 ~ 25분간 더 끓여낸 후 원료육을 건져낸다.After heating for 25 to 35 minutes for the first time, take out the first additive, boil for 15 to 25 minutes, and then take out the raw meat.
그런 다음 물을 보충해가면서 남은 내용물을 더 끓여내어 원료육 100 중량부 대비 150 ~ 160 중량부의 1차육수를 제조한다.Then, while adding water, the remaining contents are further boiled to prepare 150 to 160 parts by weight of primary broth based on 100 parts by weight of raw meat.
3. 2차육수제조단계3. Second stage of broth production
황기 15 ~ 16 중량%, 엄나무 19 ~ 20 중량%, 오가피 15 ~ 16 중량%, 상엽 0.6 ~ 0.7 중량%, 두충 3.5 ~4 중량%, 감초 2.5 ~ 3 중량%, 연자육 6.5 ~ 7 중량%, 인삼 10 ~ 11 중량% 및 잔량의 숙지황을 혼합하여 2차첨가물을 제조한 후, 물과 2차첨가물을 혼합하여 일정 시간 동안 끓여낸 후 2차첨가물을 걸러내어 2차육수를 제조한다.Astragalus 15 to 16% by weight, Astragalus 19 to 20% by weight, Astragalus 15 to 16% by weight, upper leaf 0.6 to 0.7% by weight, cephalosporus 3.5 to 4% by weight, licorice 2.5 to 3% by weight, mussel meat 6.5 to 7% by weight, ginseng After preparing the secondary additive by mixing 10 to 11% by weight and the remaining amount of Sukhumi sulfur, water and the secondary additive are mixed and boiled for a certain period of time, and then the secondary additive is filtered to prepare secondary broth.
물과 2차첨가물의 배합은 물 100 중량부를 기준으로 2차첨가물 6.25 ~ 6.35 중량부가 적합하다.For the combination of water and secondary additives, 6.25 to 6.35 parts by weight of the secondary additive is suitable based on 100 parts by weight of water.
아울러, 가열 시간은 25 ~ 35분간 끓여냄이 바람직하다.In addition, the heating time is preferably boiled for 25 to 35 minutes.
가열 시간이 너무 짧은 경우 약재들을 통한 원료육 잡내 억제 효과가 적어지게 되며, 반대로 35분을 초과할 경우에는 약재 냄새 및 육수 및 고기 맛이 떨어지는 현상이 발생하게 된다.If the heating time is too short, the effect of suppressing the odor of raw meat through medicinal materials is reduced. Conversely, if the heating time exceeds 35 minutes, the smell of medicinal herbs and the taste of the broth and meat are deteriorated.
상기 여러 약재 중 숙지황은 현삼과에 속하는 다년생 식물인 지황을 쪄서 말린 것으로 맛은 단맛과 쓴 맛이 함께 있으며, 성질은 약간 따뜻한 편이며, 영양분이 많고 기름기가 있어 섭취시 소화장애를 일으킬 수 있다고 알려져 있으며, 특유의 냄새가 있다.Sukjihwang, a perennial plant belonging to the Hyeonsamaceae, is steamed and dried, and it has a sweet and bitter taste, is slightly warm in nature, and has a lot of nutrients and is oily, so it is known that it can cause digestive problems when ingested. and has a characteristic odor.
더불어, 숙지황은 파, 마늘, 무와 식궁합이 맞지 않는 원료이다.In addition, Sukjihwang is a raw material that is not compatible with green onions, garlic, and radishes.
상엽은 뽕나무의 성숙한 잎을 건조한 것으로 쓰고 달며 성질이 차가운 편이다.The upper leaves are dried and sweet from mature leaves of mulberry trees, and are cold in nature.
두충은 장미목에 해당하는 악엽활엽교목인 두충나무의 잎과 껍질을 말하는데, 성질은 다소 따뜻한 편이며, 약간의 탄닌 성분이 있어 과량 소화불량을 유발할 수 있다고 알려져 있다.Duchung refers to the leaves and bark of a broad-leaved broad-leaved arboreal tree belonging to the Rosaceae tree.
연자육은 연꽃의 씨방을 분리해 껍질을 제거하면 나오는 땅콩과 비슷한 모양의 과육을 말하는데, 성질이 비교적 평온하고 맛이 달고 독이 없다고 알려져 있다.Yeonjayuk refers to the peanut-like flesh that comes out when the ovary of a lotus is separated and the skin is removed.
그 밖에 황기, 엄나무, 오가피, 감초, 인삼 등은 갈비탕 요리 원료로 사용되는 약재들이다.In addition, Astragalus, Astragalus, ginseng, licorice, and ginseng are medicinal herbs used as raw materials for galbitang.
본 발명에서 상기한 여러 약재 중 숙지황의 함량이 가장 크고, 황기, 엄나무, 오가피, 인삼 등이 그 뒤를 이으며, 상엽, 두충은 미량 사용된다.In the present invention, the content of Sukhumang sulfur is the largest among the various medicinal materials described above, followed by Astragalus, Astragalus, Astragalus, ginseng, etc., and a small amount of Sangyeop and Duchung is used.
본 발명에서 대표 원료인 숙지황은 전술한 바와 같이 기름기가 많고 소화가 잘 이루어지지 않을 뿐만 아니라 특유의 냄새도 있어 각종 음식 재료로 자주 사용되는 원료는 아니다.In the present invention, as described above, Sukjihwang, a representative raw material, is oily and not easily digested, and also has a characteristic odor, so it is not a raw material frequently used as a food ingredient.
본 출원의 발명자는 미량의 상엽과 연자육을 적정량 배합해본 결과 숙지황으로 인해 발생하는 특유의 냄새 및 소갈비 원료육의 잡내를 상당히 잘 잡아줌을 알게 되었다.The inventors of the present application found that, as a result of mixing a small amount of upper leaf and soft jayuk in an appropriate amount, it was found that the characteristic odor and odor of raw beef rib meat caused by Sukjihwang were suppressed quite well.
특히, 갈비탕 제조시 육수는 소갈비를 활용하지 않고 잡뼈 등을 활용하는 경우가 많은데, 본 발명에서는 숙지황, 상엽, 두충, 연자육을 중심으로 여러 약재를 배합해본 결과 육수 제조시 별도의 소 부위를 활용하지 않고 원료육과 적절히 배합할 경우 깔끔한 국물 맛을 제공함을 알게 되었다.In particular, when preparing galbitang, beef ribs are not used for broth, but miscellaneous bones, etc. are often used for broth. In the present invention, as a result of mixing several medicinal materials centered on Sukjihwang, Sangyeop, Duchung, and Yeonja-yuk, a separate beef part is not used when preparing broth. It has been found that when properly blended with raw meat, it provides a clean broth taste.
만일 상엽, 두충 및 연자육이 최소 함량 미만일 경우 숙지황 특유의 냄새가 나게 되며, 반대로 최대 함량을 초과할 경우 약재 냄새가 나게 된다.If the upper leaf, cephalothorax, and lotus root are less than the minimum content, a characteristic odor of Sukhumang is produced.
더불어, 숙지황이 최저 함량 미만일 경우 원료육의 잡내가 심해지게 되고, 최대 함량을 초과할 경우 숙지황 특유의 이취가 나게 된다.In addition, when the content of Sukhumang is less than the minimum content, the miscellaneous smell of raw meat becomes severe, and when the content exceeds the maximum content, a characteristic odor of Sukhumang is produced.
4. 3차육수제조단계4. 3rd stage of broth production
상기 1차육수와 2차육수를 각각 일정량 계량하여 준비하고, 냄비에 1차육수를 넣고 국간장, 굵은 소금, 조미료, 바이오핵산, 후추, 소주를 첨가한 후 끓이다가 상기 2차육수를 첨가하여 더 끓여줘 3차육수를 제조한다.Measure and prepare a predetermined amount of the first and second broth, respectively, put the first broth in a pot, add soy sauce, coarse salt, seasoning, bio-nucleic acid, pepper, and soju, boil it, and then add the second broth. Boil more to make tertiary broth.
보다 구체적으로 상기 1차육수는 원료육 100 중량부 대비 150 ~ 160 중량부가 적합하며, 2차육수는 원료육 100 중량부 대비 4.3 ~ 4.5 중량부가 적합하다.More specifically, 150 to 160 parts by weight of the primary broth is suitable based on 100 parts by weight of the raw meat, and 4.3 to 4.5 parts by weight of the secondary broth is suitable based on 100 parts by weight of the raw meat.
즉, 2차육수는 1차육수에 비해 미량 첨가됨을 알 수 있다.That is, it can be seen that the secondary broth is added in a small amount compared to the first broth.
만일 2차육수 첨가량이 상기 최저치 미만일 경우 원료육의 잡내 억제 효과가 떨어지고, 반대로 최대치를 초과할 경우 약재 냄새가 강해지는 현상이 발생할 수 있다.If the amount of the secondary broth added is less than the minimum value, the effect of inhibiting miscellaneous odor of the raw meat may decrease, and if it exceeds the maximum value, a phenomenon in which the medicinal odor becomes stronger may occur.
3차육수 제조를 위해 첨가되는 기타 원료들의 조성은 다시마 4 ~ 4.5중량%, 소주 19 ~ 20 중량%, 후추 0.54 ~ 0.56 중량%, 바이오핵산 5.5 ~ 5.56 중량%, 조미료 21 ~ 23 중량%, 소금 7 ~ 8 중량% 및 잔량의 국간장으로 조성됨이 바람직하다.The composition of other raw materials added for tertiary broth production is 4 ~ 4.5% by weight of kelp, 19 ~ 20% by weight of soju, 0.54 ~ 0.56% by weight of pepper, 5.5 ~ 5.56% by weight of bionucleic acid, 21 ~ 23% by weight of seasoning, salt It is preferably composed of 7 to 8% by weight and the remaining amount of soy sauce.
아울러, 이러한 기타원료는 1차육수와 2차육수를 합한 육수의 합을 100 중량부로 가정하였을 때, 대략 2.5 ~2.6 중량부 첨가됨이 바람직하다.In addition, it is preferable that these other raw materials are added in an amount of about 2.5 to 2.6 parts by weight, assuming that the sum of the first and second broths is 100 parts by weight.
끓이는 시간은 중불에서 15 ~ 25분간 끓여주되, 상기 다시마를 첨가하여 25 ~ 35분간 방치한 후 다시마를 걸러냄으로써 3차육수를 제조할 수 있다.The boiling time is 15 to 25 minutes at medium heat, but after adding the kelp and leaving it for 25 to 35 minutes, the tertiary broth can be prepared by filtering the kelp.
5. 양념육제조단계5. Seasoned meat manufacturing stage
조미료, 꽃소금, 간마늘, 후추, 소주, 콜라, 진간장, 설탕을 혼합하여 3차첨가제를 제조한 후, 끓는 물에 1차육수제조단계에서 건져낸 원료육과 상기 3차첨가제를 첨가하여 끓여낸 후 2차육수를 첨가하여 더 끓여 원료육에 양념이 베인 양념육을 제조한다.After preparing the tertiary additive by mixing seasoning, flower salt, ground garlic, pepper, soju, cola, soy sauce, and sugar, the raw meat and the tertiary additive are added to boiling water and the tertiary additive is added to boil the second Add the broth and boil it further to make seasoned meat with seasoning in the raw meat.
양념육 제조시 2차육수를 후공정에 첨가하는 경우 원료육의 잡내는 억제하면서 약재 냄새 역시 억제할 수 있도록 하기 위함이다.This is to suppress the odor of raw meat while suppressing the smell of medicinal herbs when the secondary broth is added to the post-process when preparing seasoned meat.
만일, 2차육수를 3차첨가제와 같이 혼합할 경우 원료육에 약재 냄새가 베이게 될 수 있다.If the secondary broth is mixed with the tertiary additive, the raw meat may have a medicinal smell.
3차첨가제의 배합은 조미료 0.7 ~0.75 중량%, 꽃소금 0.7 ~0.75 중량%, 간마늘 0.7 ~0.75 중량%, 후추 0.2 ~0.25 중량%, 소주 1.8 ~1.9 중량%, 콜라 7 ~7.5 중량%, 진간장 44 ~45 중량%, 및 잔량의 설탕으로 구성될 수 있다.The composition of the tertiary additive is 0.7 to 0.75% by weight of seasoning, 0.7 to 0.75% by weight of flower salt, 0.7 to 0.75% by weight of ground garlic, 0.2 to 0.25% by weight of black pepper, 1.8 to 1.9% by weight of soju, 7 to 7.5% by weight of cola, and soy sauce 44 to 45% by weight, and the balance sugar.
이때 물의 양은 상기 원료육 100 중량부 대비 90 ~ 95 중량부가 바람직하다.In this case, the amount of water is preferably 90 to 95 parts by weight based on 100 parts by weight of the raw meat.
이때, 3차첨가제는 상기 원료육 100 중량부 대비 13 ~ 14 중량부 첨가하는 것이 바람직하다.At this time, it is preferable to add 13-14 parts by weight of the tertiary additive based on 100 parts by weight of the raw meat.
아울러, 2차육수 첨가 전의 가열 시간은 대략 강불에서 13 ~ 17분간 정도가 적절하다.In addition, the heating time before adding the secondary broth is about 13 to 17 minutes on high heat is appropriate.
아울러, 2차육수의 첨가량은 상기 원료육 100 중량부 대비 17 ~ 18 중량부가 바람직하다.In addition, the amount of the secondary broth added is preferably 17 to 18 parts by weight based on 100 parts by weight of the raw meat.
2차육수의 첨가 후에는 냄비 뚜껑을 열고 내부에 연잎으로 내용물을 잘 덮어준 후 13 ~ 17분간 더 끓여 원료육에 양념이 베인 양념육을 제조한다.After adding the secondary broth, open the lid of the pot, cover the contents with lotus leaves, and boil for 13 to 17 minutes more to prepare seasoned meat with seasoning in the raw meat.
연잎을 덮어주게 되면 양념육에 고기 잡내, 약재 냄새를 최소한으로 억제해줄 수 있게 된다.If the lotus leaf is covered, the seasoned meat catches the meat and minimizes the smell of medicinal herbs.
6. 마무리단계6. Final stage
상기 양념육과 양념육 중량의 1.5 ~1.7배 중량의 3차육수를 계량하여 혼합한 후 고명을 첨가한 후 끓여내 갈비탕을 제조한다.After weighing and mixing the seasoned meat and tertiary broth of 1.5 to 1.7 times the weight of the seasoned meat, garnish is added and boiled to prepare galbitang.
고명으로는 대파, 당면, 버섯, 지단 등을 단독 또는 혼합하여 사용할 수 있다.As a garnish, green onions, vermicelli, mushrooms, zidane, etc. can be used alone or in combination.
상기한 구성에 있어서 한 번 조리된 갈비탕이 식은 후 다시 끓여서 취식하고자 할 때도 원료육의 잡내 및 약재 냄새가 잘 나지 않도록 함이 바람직하다.In the above configuration, it is preferable that the raw meat smell and medicinal smell do not come out well even when the galbitang, which has been cooked once, is boiled and eaten again after it has cooled down.
이는 최근에 다양한 포장 문화가 발달함에 따라 집에서 재가열해 취식하는 경우가 매우 늘어나고 있으므로 더욱 그러하다.This is especially true as the cases of reheating and eating at home are increasing rapidly as various packaging cultures develop in recent years.
출원인은 반찬으로 사용하기 위해 광대싸리나무의 어린 잎을 물에 넣고 가열하였는데, 사용하고 남은 물에 역시 나물로 사용하기 위해 준비해놓은 뽀리뱅이 잎이 침지된 것을 우연히 양념육 제조시 첨가해본 결과 조리된 갈비탕이 상온에서 몇시간 방치된 후 다시 가열하더라도 잡내나 약재 냄새가 덜하고 최초 조리시의 맛과 향에 근접한 것을 알게 되었다.To use as a side dish, the applicant put young leaves of the serrata serrata in water and heated it. As a result, the cooked galbitang was obtained by accidentally adding the leaves of poribengi prepared to be used as vegetables in the remaining water. It was found that even after being left at room temperature for a few hours, even when heated again, there was less odor and medicinal smell, and the taste and aroma were close to that of the first cooking.
광대싸리나무는 대극과 광대싸리속에 속하는 낙협 활엽 관목을 말한다.The broadleaf shrub is a broad-leaved shrub belonging to the genus Daegeukdae.
광대싸리나무 잎에는 세류리닌이 함유되어 있으며, 맛은 쓰고 매운 것으로 알려져 있으며, 어린 순을 데쳐서 나물로 무쳐 먹곤 하였다.The leaves contain serurinine and are known to be bitter and spicy, and young shoots were blanched and eaten with herbs.
한편, 뽀리뱅이는 국화과의 두해살이 풀로 황가채, 박조가리나물 등으로 불리운다.On the other hand, Poribaengi is a biennial herb of the Asteraceae family, and is called Hwanggachae and Bakchogarinamul.
뽀리뱅이에는 이눌린, 세스퀘테르펜 등이 다량 함유되어 있는 것으로 알려져 있다.Poribaengi is known to contain a large amount of inulin and sesqueterpene.
약재로는 말린 전초와 뿌리를 각종 염증 질환에 사용하기도 하며, 나물로도 식용하나, 특별한 향도 맛도 없는 편으로 알려져 있다.Dried outpost and roots are used for various inflammatory diseases as medicinal materials, and they are edible as herbs, but they are known to have no particular flavor or taste.
출원인은 구체적으로 다수 실험해본 결과 광대싸리나무 어린 잎을 물과 혼합하여 데쳐낸 후 액상만 수득한 후, 이 액상에 뽀리뱅이 잎을 90 ~ 120분 동안 상온에서 침지시킨 후 액상만 수득한 다음 이 액상을 저온에서 36 ~ 48시간 동안 발효시켜 보조첨가액을 제조하고, 이 보조첨가액을 상기 양념육제조단계에서 3차첨가제 첨가시 원료육 100 중량부 대비 0.01 ~ 0.03 중량부 더 첨가하여 조리 후 재가열시에도 약재 향 및 고기 자배가 적게 함을 알 수 있었다.As a result of a number of specific experiments, the applicant obtained only a liquid phase after blanching young leaves of the genus serrata by mixing with water, immersing the leaves in the liquid for 90 to 120 minutes at room temperature to obtain only the liquid phase. is fermented at low temperature for 36 to 48 hours to prepare an auxiliary additive solution, and when the tertiary additive is added in the seasoning meat manufacturing step, 0.01 to 0.03 parts by weight is added, compared to 100 parts by weight of the raw meat, even when reheating after cooking. It was found that the aroma of medicinal herbs and the amount of meat porridge were less.
이때, 광대싸리나무를 데칠 물의 함량은 광대싸리나무 잎 중량의 3배가 적합하며, 뽀리뱅이 잎은 액상 중량의 1/10 정도가 바람직하다.At this time, the content of water for blanching the sagebrush is suitable to be three times the weight of the leaf of the sagebrush, and preferably about 1/10 of the weight of the liquid weight of the leaf of the sagebrush.
아울러, 광대싸리나무 잎을 데치는 시간은 20 ~ 25초가 적당하다.In addition, 20 to 25 seconds is suitable for blanching the leaves of the sagebrush.
이하, 본 발명의 실시예에 대해 설명한다.Hereinafter, an embodiment of the present invention will be described.
한우 갈비를 45kg 원료육으로 구입한 후 원료육을 흐르는 물에 18 시간 동안 담가 핏물을 빼냈다.After purchasing Korean beef ribs with 45 kg of raw meat, the raw meat was soaked in running water for 18 hours to drain the blood.
그런 다음 끓는 물에 상기 원료육을 넣어 20분간 끓여낸 후 원료육을 꺼내어 찬물에 행궈 손질하였다.Then, the raw meat was put in boiling water and boiled for 20 minutes. Then, the raw meat was taken out and rinsed in cold water to trim.
무 1.8kg, 대파 0.4kg, 양파 0.5kg, 통마늘 0.4kg, 통생강 0.1kg, 청양고추 0.1kg, 인삼 0.2kg, 고추씨 0.1kg을 혼합하여 1차첨가물을 제조하여다.Prepare the primary additive by mixing radish 1.8kg, green onion 0.4kg, onion 0.5kg, garlic 0.4kg, whole ginger 0.1kg, cheongyang red pepper 0.1kg, ginseng 0.2kg, and red pepper seeds 0.1kg.
물 50kg을 냄비에 넣고 끓인 다음 손질된 원료육을 첨가하고, 1차첨가물을 보자기에 싸서 냄비에 넣고 30분간 끓여낸 후 1차첨가물을 건저내었다.Put 50 kg of water in a pot and boil it, then add the trimmed raw meat, wrap the first additive in a cloth, put it in a pot and boil it for 30 minutes, then drain the first additive.
그 후 20분간 더 끓여낸 후 원료육을 건져내고, 물을 부어가면서 5분간 더 끓여 액상 무게 70kg의 1차육수를 제조하였다.Then, after boiling for another 20 minutes, the raw meat was taken out and boiled for another 5 minutes while pouring water to prepare primary broth with a liquid weight of 70 kg.
물 12kg을 냄비에 넣고, 냄비에 숙지황 180g, 황기 120g, 엄나무 150g, 오가피 120g, 상엽 5g, 두충 30g, 감초 20g, 연자육 50g, 인삼 80g을 첨가한 후 냄비를 가열하여 끓기 시작한 후 중불에서 30분간 가열하고 건더기는 건져내고 2차육수 10kg을 제조하였다.Put 12kg of water in a pot, add 180g of red sagebrush, 120g of astragalus, 150g of Astragalus, 120g of sagebrush, 5g of upper leaf, 30g of sagebrush, 20g of licorice, 50g of soft jasmine, and 80g of ginseng in the pot. After heating, the ingredients were removed and 10 kg of secondary broth was prepared.
1차육수 70kg, 2차육수 2kg을 준비하고, 국간장 730g, 굵은소금 140g, 소고기 맛 다시다 400g, 바이오핵산 100g, 후추 10g, 소주 350g, 다시마 80g을 준비하고, 1차육수에 다시마와 2차육수를 제외한 나머지 원료를 혼합하여 냄비에 넣고 가열하여 끓기 시작하면 2차육수를 첨가하고 중불에서 20분을 더 끓인 다음 불을 끈 후, 다시마를 첨가한 후 30분간 방치한 후 건져내어 3차육수를 제조하였다.Prepare 70kg of 1st stock, 2kg of 2nd stock, 730g of soy sauce, 140g of coarse salt, 400g of beef-flavored dashi, 100g of bio-nucleic acid, 10g of pepper, 350g of soju, 80g of kelp, Mix the remaining ingredients except the broth, put it in a pot, heat it, and when it starts to boil, add the second broth and boil it for another 20 minutes on medium heat, turn off the heat, add the kelp, leave it for 30 minutes, and then take it out and drain the third broth. was prepared.
물 42kg을 준비하여 냄비에 넣고 가열하여 물이 끓으면 상기 상기 1차육수제조단계에서 건져낸 원료육을 첨가하고, 진간장 6kg, 설탕 6kg, 소고기 맛 다시다 100g, 꽃소금 100g, 간마늘 100g, 후추 30g, 소주 250g, 콜라 1kg을 넣은 후 강불에서 15분간 끓여낸 후, 2차육수 8kg을 첨가한 다음 연잎 300g을 덮은 후 15분간 더 끓여내 원료육에 양념이 베인 양념육을 제조하였다.Prepare 42 kg of water, put it in a pot, heat it, and when the water boils, add the raw meat obtained in the first step of preparing the broth, 6 kg of soy sauce, 6 kg of sugar, 100 g of beef flavored dashi, 100 g of flower salt, 100 g of ground garlic, 30 g of pepper, and soju After adding 250 g and 1 kg of cola, boiling for 15 minutes over high heat, 8 kg of secondary broth was added, 300 g of lotus leaves were added, and then boiled for another 15 minutes to prepare seasoned meat with seasoning in the raw meat.
양념육 250g을 계량하여 준비하고, 3차육수를 400g 계량하여 준비한 후 1인분 용기에 양념육과 3차육수를 넣고 끓여낸 후 대파, 당면, 버섯을 고명으로 넣어 갈비탕을 제조하였다.Prepare by weighing 250 g of seasoned meat, and after preparing 400 g of tertiary broth, put seasoned meat and tertiary broth in a container for 1 serving and boil.
광대싸리나무 어린 순과 물을 1 : 3의 중량비로 계량하여 준비한 후, 물을 끓인 상태로 광대싸리나무 순을 첨가하여 20초간 데쳐낸 후 광대싸리나무 순을 건져내고 남은 액상을 상온으로 냉각시켰다.After preparing by weighing young shoots and water in a weight ratio of 1:3, boil the water and blanch them for 20 seconds.
아울러, 남은 액상 무게의 1/10 무게의 뽀리뱅이 잎을 100분간 상온에서 침지시킨 다음 뽀리뱅이 잎을 건져낸 후, 이 액상을 3℃의 온도로 세팅된 냉장고에 넣고 48시간 동안 발효시켜 보조첨가액을 제조하였다.In addition, after immersing the leaves of 1/10 the weight of the remaining liquid at room temperature for 100 minutes, and then removing the leaves of the leaves, put the liquid in a refrigerator set at a temperature of 3°C and ferment for 48 hours to prepare an auxiliary additive solution did.
아울러, 실시예 1과 동일하게 제조하되, 보조첨가제 10g을 더 첨가하여 제조하였다.In addition, it was prepared in the same manner as in Example 1, but by adding 10 g of an auxiliary additive.
실시예 2와 동일하게 진행하되, 광대싸리나무 어린 순과 물을 1: 2의 비율로 혼합하여 데쳤다.Proceed in the same manner as in Example 2, except that young shoots of cypress and water were mixed in a ratio of 1: 2 and blanched.
실시예 2와 동일하게 진행하되, 광대싸리나무 어린 순과 물을 1: 4의 비율로 혼합하여 데쳤다.Proceeded in the same manner as in Example 2, except that young shoots of serrata serrata and water were mixed in a ratio of 1: 4 and blanched.
실시예 2와 동일하게 진행하되, 뽀리뱅이 잎은 남은 액상 무게의 1/9 만큼 첨가하였다.Proceeded in the same manner as in Example 2, except that poriben leaves were added as much as 1/9 of the remaining liquid weight.
실시예 2와 동일하게 진행하되, 뽀리뱅이 잎은 남은 액상 무게의 1/11 만큼 첨가하였다.Proceeded in the same manner as in Example 2, except that poriben leaves were added as much as 1/11 of the remaining liquid weight.
이하에서는 상기 실시예와 비교하기 위한 비교예의 제조에 대해 설명하기로 한다.Hereinafter, preparation of a comparative example for comparison with the above example will be described.
<비교예 1 내지 8> <Comparative Examples 1 to 8>
실시예 1과 동일하게 제조하되, 2차육수 제조의 양재 원료의 총 중량이 실시예 1과 동일해지도록 엄나무로 잔량을 조정하고, 숙지황, 상엽, 두충, 감초의 함량을 아래 표 1과 같이 각기 달리하여 비교예 1 내지 8을 제조하였다.Prepared in the same manner as in Example 1, but the remaining amount was adjusted with moss so that the total weight of the couture raw materials for the secondary broth production was the same as in Example 1, and the contents of Sukhumang hwang, Sangyeop, Duchung, and Licorice were respectively as shown in Table 1 below. Differently, Comparative Examples 1 to 8 were prepared.
(* 실1은 실시예 1을 의미하며, 비1 내지 비8은 비교예 1 내지 비교예 8을 의미하는 것이며, 표의 수치는 중량% 기준임)(* Thread 1 means Example 1, ratio 1 to ratio 8 means Comparative Examples 1 to 8, and the figures in the table are based on weight %)
<비교예 9><Comparative Example 9>
실시예 1과 동일하게 진행하되, 2차육수 제조시 2차첨가물과 물을 혼합 가열시 20분간 가열하였다.Proceeded in the same manner as in Example 1, except that the secondary additive and water were mixed and heated for 20 minutes when preparing the secondary broth.
<비교예 10><Comparative Example 10>
실시예 1과 동일하게 진행하되, 2차육수 제조시 2차첨가물과 물을 혼합 가열시 40분간 가열하였다.Proceeded in the same manner as in Example 1, except that the secondary additive and water were mixed and heated for 40 minutes when preparing the secondary broth.
<비교예 11><Comparative Example 11>
실시예 1과 동일하게 진행하되, 3차육수 제조시 첨가되는 2차육수를 1.8kg 혼합시켰다.Proceeded in the same manner as in Example 1, but 1.8 kg of the secondary broth added during the preparation of the tertiary broth was mixed.
<비교예 12><Comparative Example 12>
실시예 1과 동일하게 진행하되, 3차육수 제조시 첨가되는 2차육수를 2.1kg 혼합시켰다.Proceeded in the same manner as in Example 1, but 2.1 kg of the secondary broth added during the preparation of the tertiary broth was mixed.
<비교예 13><Comparative Example 13>
실시예 1과 동일하게 진행하되, 양념육 제조시 2차육수를 5kg 첨가하였다.Proceeded in the same manner as in Example 1, except that 5 kg of secondary broth was added during the preparation of seasoned meat.
<비교예 14><Comparative Example 14>
실시예 1과 동일하게 진행하되, 양념육 제조시 2차육수를 9kg 첨가하였다.Proceeded in the same manner as in Example 1, except that 9 kg of secondary broth was added when preparing seasoned meat.
<비교예 15><Comparative Example 15>
실시예 1과 동일하게 진행하되, 양념육 제조시 2차육수를 처음부터 다른 원료와 함께 혼합 가열하였다.Proceeded in the same manner as in Example 1, but when preparing seasoned meat, the secondary broth was mixed and heated with other raw materials from the beginning.
이하에서는 실시예 및 비교예를 이용한 실험에 대해 설명하기로 한다.Hereinafter, experiments using Examples and Comparative Examples will be described.
<실험예 1> 관능실험1(국물맛, 고기맛, 냄새)<Experimental Example 1> Sensory experiment 1 (soup taste, meat taste, smell)
관능검사는 제조가 완료된 직후의 실시예 및 비교예에 대하여 국물맛, 고기맛, 냄새로 구분하여 9 점 평정법을 이용하여 평가하였다.The sensory test was evaluated by using a 9-point rating method for the Examples and Comparative Examples immediately after the production was completed by dividing the taste into soup taste, meat taste, and smell.
연령과 성별을 고려하여 10 대 ~ 60 대 성인 남녀를 각각 연령대별로 10 명씩 총 60 명을 선발하였으며, 제조가 완료된 후 취식하도록 하였다.In consideration of age and gender, a total of 60 men and women in their teens and 60s were selected, 10 for each age group.
실험 결과는 아래 표 2에 나타냈다.The experimental results are shown in Table 2 below.
* 관능 검사 수치(9 : 아주 좋음, 0 : 아주 나쁨)* Sensory test value (9: very good, 0: very bad)
상기 표 2의 결과로 볼 때, 실시예의 갈비탕이 비교예에 비해 국물맛, 고기맛, 냄새가 좋게 느껴지는 것으로 나타났다.From the results of Table 2, it was found that the galbitang of the example had better taste, meat taste, and smell compared to the comparative example.
<실험예 2> 관능실험2(약초 냄새, 고기 잡내, 기타 특이취)<Experimental Example 2> Sensory test 2 (smell of herbs, fishy smell, other peculiar odors)
관능검사는 약초 냄새, 고기 잡내, 기타 특이취로 구분하여 9 점 평정법을 이용하여 평가하였다.The sensory test was evaluated by using a 9-point rating method for classification by herbal odor, fishy smell, and other unusual odors.
연령과 성별을 고려하여 10 대 ~ 60 대 성인 남녀를 각각 연령대별로 10 명씩 총 60 명을 선발하였으며, 제조가 완료된 후 취식하도록 하였다.In consideration of age and gender, a total of 60 men and women in their teens and 60s were selected, 10 for each age group.
실험 결과는 아래 표 3에 나타냈다.The experimental results are shown in Table 3 below.
* 관능 검사 수치(9 : 아주 적음, 0 : 심함)* Sensory test value (9: very low, 0: severe)
상기 표 3의 결과로 볼 때, 실시예들이 비교예들에 비해 고기 잡내 및 약초 냄새가 훨씬 적게 느껴지는 것으로 나타났다.As a result of Table 3, it was found that the Examples had much less fishy smell and herbal smell than the Comparative Examples.
<실험예 3> 관능실험3(국물맛, 고기맛, 냄새)<Experimental Example 3> Sensory experiment 3 (soup taste, meat taste, smell)
관능검사는 실시예 및 비교예의 제조가 완료된 후, 상온에서 12시간 방치한 후 다시 가열 처리하여 국물맛, 고기맛, 냄새로 구분하여 9 점 평정법을 이용하여 평가하였다.After the preparation of Examples and Comparative Examples was completed, the sensory test was evaluated by using a 9-point rating method, after being left at room temperature for 12 hours, and then heat-treated to classify broth taste, meat taste, and smell.
연령과 성별을 고려하여 10 대 ~ 60 대 성인 남녀를 각각 연령대별로 10 명씩 총 60 명을 선발하였으며, 제조가 완료된 후 취식하도록 하였다.In consideration of age and gender, a total of 60 men and women in their teens and 60s were selected, 10 for each age group.
실험 결과는 아래 표 4에 나타냈다.The experimental results are shown in Table 4 below.
* 관능 검사 수치(9 : 아주 좋음, 0 : 아주 나쁨)* Sensory test value (9: very good, 0: very bad)
상기 표 4의 결과로 볼 때, 최초 조리 후 상온에서 일정시간 경과하고 난 후 다시 가열하였을 때, 실시예들은 전체적으로 비교예와 비교하여 국물맛, 고기 맛, 냄새가 만족스러운 반면, 비교예의 경우 국물맛, 고기맛, 냄새가 나빠지는 것으로 확인되었다.Judging from the results in Table 4 above, when heated again after a certain period of time has elapsed at room temperature after initial cooking, the Examples were overall satisfactory in broth taste, meat taste, and odor compared to Comparative Examples, whereas in Comparative Examples, broth It was confirmed that the taste, meat taste, and smell deteriorated.
특히, 실시예 2의 경우 같은 실시예들 중에서도 전체적으로 국물맛, 고기 맛, 냄새가 더 좋은 것으로 나타났다.In particular, in the case of Example 2, it was found that the overall broth taste, meat taste, and smell were better among the same Examples.
<실험예 4> 관능실험4(약초 냄새, 고기 잡내, 기타 특이취)<Experimental Example 4> Sensory Experiment 4 (Smell of medicinal herbs, smell of meat, other peculiar odors)
관능검사는 실시예 및 비교예의 제조가 완료된 후, 상온에서 12시간 방치한 후 다시 가열 처리하여 약초 냄새, 고기 잡내, 기타 특이취로 구분하여 9 점 평정법을 이용하여 평가하였다.After the preparation of Examples and Comparative Examples was completed, the sensory test was evaluated by using a 9-point rating method, which was then left at room temperature for 12 hours and then heat-treated again to classify the odors into herbal odors, fishy smells, and other unusual odors.
연령과 성별을 고려하여 10 대 ~ 60 대 성인 남녀를 각각 연령대별로 10 명씩 총 60 명을 선발하였으며, 제조가 완료된 후 취식하도록 하였다.In consideration of age and gender, a total of 60 men and women in their teens and 60s were selected, 10 for each age group.
실험 결과는 아래 표 5에 나타냈다.The experimental results are shown in Table 5 below.
* 관능 검사 수치(9 : 아주 적음, 0 : 심함)* Sensory test value (9: very low, 0: severe)
상기 표 2의 결과로 볼 때, 실시예들은 고기 잡내가 제조 직후와 비교하여 별다른 차이가 없었으나, 비교예들의 경우 고기 잡내가 훨씬 심해진 것을 알 수 있었다.As seen from the results of Table 2, the Examples did not show any significant difference in smell compared to immediately after production, but in Comparative Examples, it was found that the smell of meat was much more severe.
또한, 약초 냄새도 실시예들은 별로 느껴지지 않는 반면, 비교예들은 약초 냄새가 많이 나는 것으로 나타났다.In addition, the herbal smell was not felt much in the Examples, whereas the Comparative Examples had a lot of herbal smell.
이 비교예들에 비해 고기 잡내 및 약초 냄새가 훨씬 적게 느껴지는 것으로 나타났다.It was found that the smell of meat and herbs was much less felt compared to these comparative examples.
Claims (5)
흐르는 물에 소갈비 원료육을 담가 핏물을 빼낸 후, 끓는 물에 상기 원료육을 넣어 가열한 후 원료육을 꺼내어 찬물에 행궈 손질하는 전처리단계와;
대파, 양파, 통마늘, 통생강, 청양고추, 인삼, 고추씨, 무를 혼합하여 1차첨가물을 제조한 후, 끓는 물에 원료육과 1차첨가물을 첨가한 후 일정 시간 끓여낸 후 1차첨가물을 걸러내고, 원료육을 건져내어 1차육수를 제조하는 1차육수제조단계와;
황기 15 ~ 16 중량%, 엄나무 19 ~ 20 중량%, 오가피 15 ~ 16 중량%, 상엽 0.6 ~ 0.7 중량%, 두충 3.5 ~4 중량%, 감초 2.5 ~ 3 중량%, 연자육 6.5 ~ 7 중량%, 인삼 10 ~ 11 중량% 및 잔량의 숙지황을 혼합하여 2차첨가물을 제조한 후, 물과 2차첨가물을 혼합하여 일정 시간 동안 끓여낸 후 2차첨가물을 걸러내어 2차육수를 제조하는 2차육수제조단계와;
상기 1차육수와 2차육수를 각각 일정량 계량하여 준비하고, 냄비에 1차육수를 넣고 국간장, 굵은 소금, 조미료, 바이오핵산, 후추, 소주를 첨가한 후 끓이다가 상기 2차육수를 첨가하여 더 끓여줘 3차육수를 제조하는 3차육수제조단계와;
조미료, 꽃소금, 간마늘, 후추, 소주, 콜라, 진간장, 설탕을 혼합하여 3차첨가제를 제조한 후, 끓는 물에 1차육수제조단계에서 건져낸 원료육과 상기 3차첨가제를 첨가하여 끓여낸 후 2차육수를 첨가하여 더 끓여 원료육에 양념이 베인 양념육을 제조하는 양념육제조단계와;
상기 양념육과 3차육수를 혼합한 후 고명을 첨가한 후 끓여내 갈비탕을 제조하는 마무리단계;를 포함하여 구성되되,
상기 3차육수제조단계는,
상기 1차육수를 계량하여 원료육 100 중량부 대비 150 ~ 160 중량부를 냄비에 넣고, 국간장, 굵은 소금, 조미료, 바이오핵산, 후추, 소주를 첨가한 후 끓이다가 상기 2차육수를 계량하여 상기 원료육 100 중량부 대비 4.3 ~ 4.5 중량부를 냄비에 첨가한 후 중불에서 15 ~ 25분간 더 끓여준 후, 다시마를 첨가하여 25 ~ 35분간 방치한 후 다시마를 걸러내어 3차육수를 제조하고,
상기 양념육제조단계는,
조미료 0.7 ~0.75 중량%, 꽃소금 0.7 ~0.75 중량%, 간마늘 0.7 ~0.75 중량%, 후추 0.2 ~0.25 중량%, 소주 1.8 ~1.9 중량%, 콜라 7 ~7.5 중량%, 진간장 44 ~45 중량%, 및 잔량의 설탕을 혼합하여 3차첨가제를 제조한 후, 상기 원료육 100 중량부 대비 90 ~ 95 중량부의 물을 냄비에 넣고 끓이다가 상기 1차육수제조단계에서 건져낸 원료육과, 상기 원료육 100 중량부 대비 13 ~ 14 중량부의 상기 3차첨가제를 첨가한 후 강불에서 13 ~ 17분간 끓인 후, 상기 2차육수를 계량하여 원료육 100 중량부 대비 17 ~ 18 중량부를 첨가한 다음 연잎으로 덮고 13 ~ 17분간 더 끓이는 것을 특징으로 하는,
숙지황을 이용한 갈비탕 제조 방법.
In the galbitang manufacturing method,
A pre-treatment step of soaking raw beef ribs in running water to drain the blood, putting the raw meat in boiling water and heating it, then taking out the raw meat and rinsing it in cold water;
After preparing the first additive by mixing green onion, onion, whole garlic, whole ginger, cheongyang pepper, ginseng, red pepper seed, and radish, add the raw meat and the primary additive to boiling water, boil for a certain amount of time, and filter the primary additive, a first broth production step of retrieving raw meat to prepare a first broth;
Astragalus 15 to 16% by weight, Astragalus 19 to 20% by weight, Astragalus 15 to 16% by weight, upper leaf 0.6 to 0.7% by weight, cephalosporus 3.5 to 4% by weight, licorice 2.5 to 3% by weight, mussel meat 6.5 to 7% by weight, ginseng After preparing a secondary additive by mixing 10 to 11% by weight and the remaining amount of Sulfuric Acid, water and secondary additive are mixed and boiled for a certain period of time, and then the secondary additive is filtered to prepare secondary broth. Wow;
Measure and prepare a predetermined amount of the first and second broth, respectively, put the first broth in a pot, add soy sauce, coarse salt, seasoning, bio-nucleic acid, pepper, and soju, boil it, and then add the second broth. A tertiary broth production step of further boiling to prepare a tertiary broth;
After preparing the tertiary additive by mixing seasoning, flower salt, ground garlic, pepper, soju, cola, soy sauce, and sugar, the raw meat and the tertiary additive are added to boiling water and the tertiary additive is added to boil the second A seasoned meat production step of further boiling by adding broth to prepare seasoned meat with seasoning in the raw meat;
A finishing step of mixing the seasoned meat and tertiary broth, adding garnish, and then boiling to prepare galbitang;
The tertiary broth production step is,
Weigh the primary broth, put 150 to 160 parts by weight relative to 100 parts by weight of the raw meat in a pot, add soy sauce, coarse salt, seasonings, bio-nucleic acid, pepper, and shochu, then boil it, and then measure the second broth to measure the raw meat After adding 4.3 to 4.5 parts by weight relative to 100 parts by weight to the pot, boil it for 15 to 25 minutes over medium heat, add kelp and leave for 25 to 35 minutes, filter the kelp to prepare tertiary broth,
The seasoning meat production step is,
Seasoning 0.7 to 0.75% by weight, flower salt 0.7 to 0.75% by weight, ground garlic 0.7 to 0.75% by weight, pepper 0.2 to 0.25% by weight, shochu 1.8 to 1.9% by weight, cola 7 to 7.5% by weight, soy sauce 44 to 45% by weight, And after preparing a tertiary additive by mixing the remaining amount of sugar, put 90 to 95 parts by weight of water in a pot based on 100 parts by weight of the raw meat and boil it, and then the raw meat recovered in the first broth production step, compared to 100 parts by weight of the raw meat After adding 13 to 14 parts by weight of the tertiary additive, boil it on high heat for 13 to 17 minutes, measure the secondary broth, add 17 to 18 parts by weight based on 100 parts by weight of the raw meat, cover with lotus leaves, and further for 13 to 17 minutes characterized by boiling,
A method for preparing galbi-tang using Sukji Hwang.
흐르는 물에 소갈비 원료육 100 중량부를 12 ~ 24 시간 동안 담가 핏물을 빼낸 후, 끓는 물에 상기 원료육을 넣어 15 ~ 25분간 가열한 후 원료육을 꺼내어 찬물에 행궈 손질하는 전처리단계와;
대파 10 ~ 12 중량%, 양파 13 ~ 15 중량%, 통마늘 10 ~ 12 중량%, 통생강 2 ~ 3 중량%, 청양고추 2 ~ 3 중량%, 인삼 5 ~ 6 중량%, 고추시 2 ~ 3 중량% 및 잔량의 무를 혼합하여 1차첨가물을 제조한 후, 상기 원료육 100 중량부 대비 105 ~ 120 중량부의 물을 냄비에 넣고 끓이다가 손질된 원료육과, 상기 원료육 100 중량부 대비 7 ~ 9 중량부의 1차첨가물을 냄비에 투입한 다음 25 ~ 35분간 더 가열하고, 1차첨가물을 건져낸 다음, 15 ~ 25분간 더 끓여낸 후 원료육을 건져내고, 물을 보충해가면서 남은 내용물을 더 끓여내어 원료육 100 중량부 대비 150 ~ 160 중량부의 1차육수를 제조하는 1차육수제조단계와;
황기 15 ~ 16 중량%, 엄나무 19 ~ 20 중량%, 오가피 15 ~ 16 중량%, 상엽 0.6 ~ 0.7 중량%, 두충 3.5 ~4 중량%, 감초 2.5 ~ 3 중량%, 연자육 6.5 ~ 7 중량%, 인삼 10 ~ 11 중량% 및 잔량의 숙지황을 혼합하여 2차첨가물을 제조한 후, 물 100 중량부와 상기 물 100 중량부 대비 2차첨가물 6.25 ~ 6.35 중량부를 혼합하여 25 ~ 35분간 끓여내고 2차첨가물을 걸러내어 2차육수를 제조하는 2차육수제조단계와;
상기 1차육수를 계량하여 원료육 100 중량부 대비 150 ~ 160 중량부를 냄비에 넣고, 국간장, 굵은 소금, 조미료, 바이오핵산, 후추, 소주를 첨가한 후 끓이다가 상기 2차육수를 계량하여 상기 원료육 100 중량부 대비 4.3 ~ 4.5 중량부를 냄비에 첨가한 후 중불에서 15 ~ 25분간 더 끓여준 후, 다시마를 첨가하여 25 ~ 35분간 방치한 후 다시마를 걸러내어 3차육수를 제조하는 3차육수제조단계와;
조미료 0.7 ~0.75 중량%, 꽃소금 0.7 ~0.75 중량%, 간마늘 0.7 ~0.75 중량%, 후추 0.2 ~0.25 중량%, 소주 1.8 ~1.9 중량%, 콜라 7 ~7.5 중량%, 진간장 44 ~45 중량%, 및 잔량의 설탕을 혼합하여 3차첨가제를 제조한 후, 상기 원료육 100 중량부 대비 90 ~ 95 중량부의 물을 냄비에 넣고 끓이다가 상기 1차육수제조단계에서 건져낸 원료육과, 상기 원료육 100 중량부 대비 13 ~ 14 중량부의 상기 3차첨가제를 첨가한 후 강불에서 13 ~ 17분간 끓인 후, 상기 2차육수를 계량하여 원료육 100 중량부 대비 17 ~ 18 중량부를 첨가한 다음 연잎으로 덮고 13 ~ 17분간 더 끓여 원료육에 양념이 베인 양념육을 제조하는 양념육제조단계와;
상기 양념육과 양념육 중량의 1.5 ~1.7배 중량의 3차육수를 계량하여 혼합한 후 고명을 첨가한 후 끓여내 갈비탕을 제조하는 마무리단계;를 포함하여 구성된,
숙지황을 이용한 갈비탕 제조 방법.
In the galbitang manufacturing method,
A pretreatment step of soaking 100 parts by weight of raw beef ribs in running water for 12 to 24 hours to drain the blood, then putting the raw meat in boiling water and heating it for 15 to 25 minutes, taking out the raw meat and rinsing it in cold water;
Green onion 10 to 12 wt%, Onion 13 to 15 wt%, Whole garlic 10 to 12 wt%, Whole ginger 2 to 3 wt%, Cheongyang red pepper 2 to 3 wt%, Ginseng 5 to 6 wt%, Red pepper 2 to 3 wt% % and the remaining amount of radish to prepare the primary additive, and then boil and boil 105 to 120 parts by weight of water based on 100 parts by weight of the raw meat, and 7 to 9 parts by weight of the raw meat 1 Put the tea additives in the pot and heat for another 25 to 35 minutes, take out the primary additives, boil them for 15 to 25 minutes more, then scoop out the raw meat, and boil the remaining contents while adding water to compare with 100 parts by weight of the raw meat. A first broth production step of preparing 150 to 160 parts by weight of a first broth;
Astragalus 15 to 16% by weight, Astragalus 19 to 20% by weight, Astragalus 15 to 16% by weight, upper leaf 0.6 to 0.7% by weight, cephalosporus 3.5 to 4% by weight, licorice 2.5 to 3% by weight, mussel meat 6.5 to 7% by weight, ginseng After preparing a secondary additive by mixing 10 to 11% by weight and the remaining amount of Sulfuric Acid, mix 100 parts by weight of water and 6.25 to 6.35 parts by weight of the secondary additive relative to 100 parts by weight of water, boil for 25 to 35 minutes, and then boil the secondary additive a second broth production step of filtering out to produce a second broth;
Weigh the primary broth, put 150 to 160 parts by weight relative to 100 parts by weight of the raw meat in a pot, add soy sauce, coarse salt, seasonings, bio-nucleic acid, pepper, and shochu, then boil it, and then measure the second broth to measure the raw meat After adding 4.3 to 4.5 parts by weight relative to 100 parts by weight to the pot, boil it for 15 to 25 minutes over medium heat, add kelp, leave it for 25 to 35 minutes, and filter the kelp to prepare the tertiary broth. Wow;
Seasoning 0.7 to 0.75% by weight, flower salt 0.7 to 0.75% by weight, ground garlic 0.7 to 0.75% by weight, black pepper 0.2 to 0.25% by weight, shochu 1.8 to 1.9% by weight, cola 7 to 7.5% by weight, soy sauce 44 to 45% by weight, And after preparing the tertiary additive by mixing the remaining amount of sugar, put in a pot with 90 to 95 parts by weight of water based on 100 parts by weight of the raw meat and boil it, and then the raw meat retrieved in the first broth production step, compared to 100 parts by weight of the raw meat After adding 13 to 14 parts by weight of the tertiary additive, boil it on high heat for 13 to 17 minutes, weigh the secondary broth, add 17 to 18 parts by weight based on 100 parts by weight of the raw meat, cover with lotus leaves, and further for 13 to 17 minutes A seasoned meat manufacturing step of boiling and preparing seasoned meat with seasoning in the raw meat;
A final step of preparing galbitang by measuring and mixing the seasoned meat and tertiary broth weighing 1.5 to 1.7 times the weight of the seasoned meat, adding garnish, and boiling it.
A method for preparing galbitang using Sukhumang Hwang.
광대싸리나무의 잎을 물과 혼합하여 데쳐낸 후 액상만 수득한 후, 이 액상에 뽀리뱅이 잎을 90 ~ 120분 동안 상온에서 침지시킨 후 액상만 수득한 다음 이 액상을 저온에서 36 ~ 48시간 동안 발효시켜 보조첨가액을 제조하는 보조첨가액제조단계;가 더 진행되며,
상기 양념육제조단계에서 3차첨가제 첨가시 상기 보조첨가액을 원료육 100 중량부 대비 0.01 ~ 0.03 중량부 더 첨가하는 것을 특징으로 하는,
숙지황을 이용한 갈비탕 제조 방법.5. The method of claim 4,
After blanching the leaves of the clownfish tree with water, only a liquid phase is obtained, and then, after immersing the leaves in the liquid for 90 to 120 minutes at room temperature, only the liquid phase is obtained, and then the liquid is kept at low temperature for 36 to 48 hours. An auxiliary additive manufacturing step of producing an auxiliary additive by fermentation; further proceeds,
When adding a tertiary additive in the seasoning meat manufacturing step, 0.01 to 0.03 parts by weight of the auxiliary additive is further added based on 100 parts by weight of the raw meat,
A method for preparing galbitang using Sukhumang Hwang.
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|---|---|---|---|---|
| KR101591079B1 (en) | 2014-12-12 | 2016-02-03 | 농업회사법인(주)산청자연식품 | Herbal extracts for reducing galbitang odor and manufacturing method of galbitang using Herbal extracts |
| KR20160114318A (en) * | 2015-03-24 | 2016-10-05 | 박은숙 | Nourished rice and nethod of the same that |
| KR20180026096A (en) * | 2016-09-02 | 2018-03-12 | 함용구 | chlorine/mutton smell removal method |
| KR20190130316A (en) * | 2018-05-14 | 2019-11-22 | 김필립 | Tteokgalbi using beef and eel and the manufacturing method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101591079B1 (en) | 2014-12-12 | 2016-02-03 | 농업회사법인(주)산청자연식품 | Herbal extracts for reducing galbitang odor and manufacturing method of galbitang using Herbal extracts |
| KR20160114318A (en) * | 2015-03-24 | 2016-10-05 | 박은숙 | Nourished rice and nethod of the same that |
| KR20180026096A (en) * | 2016-09-02 | 2018-03-12 | 함용구 | chlorine/mutton smell removal method |
| KR20190130316A (en) * | 2018-05-14 | 2019-11-22 | 김필립 | Tteokgalbi using beef and eel and the manufacturing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102538010B1 (en) * | 2022-03-18 | 2023-05-31 | 농업회사법인 형제비앤에스 주식회사 | A process for the preparation of galbitang and galbitang prepared therefrom |
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