KR102408380B1 - the manufacture of mathod meat pancake with perilla grain - Google Patents

the manufacture of mathod meat pancake with perilla grain Download PDF

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KR102408380B1
KR102408380B1 KR1020210170063A KR20210170063A KR102408380B1 KR 102408380 B1 KR102408380 B1 KR 102408380B1 KR 1020210170063 A KR1020210170063 A KR 1020210170063A KR 20210170063 A KR20210170063 A KR 20210170063A KR 102408380 B1 KR102408380 B1 KR 102408380B1
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meat
perilla
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장경순
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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    • 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
    • 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
    • A23L27/14—Dried spices
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    • 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
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    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • A—HUMAN NECESSITIES
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    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
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    • 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
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

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Abstract

본 발명은 통들깨육전 제조방법에 관한 것으로, 주재료인 전감 양면에 소금을 0.5∼1티스푼을 뿌려 밑간이 드는 동안, 준비된 볶은 통들깨 2티스푼, 날계란 1알, 찧은 마늘 1티스푼,카레가루 1티스푼을 잘 혼합한 계란물 준비후,부침가루 큰 2스푼을 준비된 전감 원재료 양면에 잘 묻혀, 준비된 계란물을 잘 입힌후 중불상태의 기름 두른 팬에 노릇하게 구워내 접시에 담아 볶은 통들깨를 추가로 곁들여 플레이팅 완성하는 것으로, 특히 기름기가 많은 육전에 음식궁합에 맞는 통들깨를 가미하여 제공되는 통들깨 육전의 제조방법을 제공하여, 저작감을 향상시키면서,조리된 육전의 겉감에 형성되어지는 요철로 조리후 겹치는 경우에도 기름이 잘 배어나며, 쉽게 식어 부패도를 저감시키도록 하는 통들깨육전을 제공하고자 하는 것이다.The present invention relates to a method for manufacturing whole perilla meat jeon, which is prepared by sprinkling 0.5 to 1 teaspoon of salt on both sides of whole perilla, the main ingredient, while seasoning, 2 teaspoons of roasted whole sesame seeds, 1 raw egg, 1 teaspoon of crushed garlic, and 1 teaspoon of curry powder. After preparing the egg mixture well mixed, put 2 tablespoons of pan-fried flour on both sides of the prepared appetizer raw material, coat the prepared egg water well, and bake it in a frying pan with oil on medium heat. By completing the plating with a side dish, we provide a method for preparing whole perilla meat jeon, which is provided by adding whole sesame seeds suitable for food compatibility, especially in oily meat jeon, improving the chewing feeling, and the unevenness formed on the surface of the cooked meat jeon It is intended to provide whole perilla meat jeon that allows oil to permeate well even when overlapped after cooking and is easily cooled to reduce spoilage.

Description

통들깨육전 제조방법{the manufacture of mathod meat pancake with perilla grain}The manufacturing method of whole perilla meat pancake {the manufacture of mathod meat pancake with perilla grain}

본 발명은 통들깨육전 제조방법에 관한 것이다.The present invention relates to a method for manufacturing whole perilla meat jeon.

본 발명은 통들깨육전 제조방법에 관한 것으로, 위키위키에 실린 육전(肉煎)은 전의 일종으로 얇게 썬 고기에 밀가루와 달걀옷을 입힌 요리다. 본래 황해도에서 유래한 요리이나, 현재는 전라남도 지역에서 주로 즐겨먹는다. 한편 경상남도 진주에서는 육전을 가늘게 썰어 냉면의 고명으로 올려 먹기도 한다고 실렸다. The present invention relates to a method for manufacturing whole perilla meat jeon, and yukjeon (肉煎) listed on Wiki Wiki is a type of jeon, in which thinly sliced meat is coated with flour and egg. This dish originated in Hwanghae-do, but is now mainly enjoyed in Jeollanam-do. Meanwhile, in Jinju, Gyeongsangnam-do, it was reported that thinly sliced meat jeon was eaten as a garnish for naengmyeon.

평안도식 육전은 돼지고기나 돼지부속고기를 이용하기 하며, 내장탕집이나 순대국밥집에서는 내장부속을 주재료로 계란물을 입혀 부침으로 제공하기도 한다.Pyeongan-do-style meat pancakes use pork or pork meat, and in some places such as viscera soup and sundae gukbap restaurants, the main ingredient is the viscera, which is coated in egg water and served as a pancake.

일반 조리법으로 육전은 원재료인 소불고기 거리를 얇게 잘라서, 소금으로 밑간후 잡내제거를 위한 약간의 청주를 뿌리고 부침가루나 밀가루를 묻혀 계란옷을 입혀 팬에 노릇하게 구어내는 방식이다.In a general recipe, beef bulgogi is thinly sliced, seasoned with salt, sprinkled with rice wine to remove odours, coated with breadcrumbs or flour, and then baked in a pan until golden.

[문헌 1] 10-2021-0069535 (A) 2021. 06.11[Document 1] 10-2021-0069535 (A) 2021. 06.11

본 발명에서는 원재료로 소고기를 사용하는 전라도식 소고기 육전의 제조방에 관한 것으로 밀가루나 튀김옷을 입혀 만드는 육전의 고기에는 양념이 배지 않기 때문에 사람에 따라서 고기자체에서는 별 맛이나 저작감을 느끼지 못하게 될 수 있다.The present invention relates to a manufacturing room for Jeolla-do-style beef jerky using beef as a raw material, and since seasoning is not applied to the meat of the beef jerky made by coating it with flour or tempura, depending on the person, the meat itself may not taste or feel chewy. .

또한, 기름 두른 팬에 밀가루나 부침가루를 묻히고 계란물에 적셔 조리한 육전은 조리후 바로 시식할때와는 달리 시간이 경과하면 육전속의 육즙이 겉옷인 밀가루나 부침가루에 배인 기름과 섞여 눅눅해져 식감이 많이 떨어지게 된다.In addition, unlike when you cook the meat pancakes with flour or breadcrumbs dipped in egg water in a frying pan with oil, as time passes, the meat juices in the pancakes become soggy by mixing with the flour or the oil soaked in the pancake flour. The taste is greatly reduced.

그리고 기름기가 많은 육전은 육전끼리 겹쳐 놓으면 열이 잘 식지 않아 쉽게 부패될 가능성이 높아, 보통은 키친타올을 깐 채반에 겹치지 않게 두어 식히거나 기름이 배어나게 하고 있는 실정이다.Also, if the meat battles with a lot of oil are placed on top of each other, the heat does not cool well and there is a high possibility of spoilage easily.

본 발명에서는 상기와 같은 점을 감안하여, 특히 기름기가 많은 육전에 음식궁합에 맞는 통들깨를 가미하여 제공되는 통들깨 육전의 제조방법을 제공하여, 저작감을 향상시키면서,조리된 육전의 겉감에 형성되어지는 요철로 조리후 겹치는 경우에도 기름이 잘 배어나며, 쉽게 식어 부패도를 저감시키도록 하는 통들깨육전을 제공하고자 하는 것이다.In view of the above points, the present invention provides a method for preparing whole perilla meat jeon, which is provided by adding whole sesame seeds suitable for food compatibility, especially in oily meat jeon, improving chewing feeling, and forming on the surface of cooked meat jeon It is intended to provide whole perilla meat jeon that is easy to cool down and reduces the degree of spoilage, even if it overlaps after cooking due to its unevenness.

들깨는 인도와 중국이 원산지인 들깨는 우리나라에는 통일신라 시대에 참깨와 함께 들깨를 재배했고, 주로 볶아서 짜낸 들기름으로 먹으며 국이나 나물등의 요리에 많이 쓰이며 들깻가루는 국수,국,김치등에 뿌려 먹기도 하고 어묵이나 샐러드 드레싱으로도 쓰이고 있다.Perilla, which is native to India and China, was grown along with sesame seeds in Korea during the Unified Silla period. It is mainly eaten as perilla oil that has been roasted and squeezed. It is often used in soups and vegetables, and perilla powder is also sprinkled on noodles, soups, and kimchi. It is also used as a fish cake or salad dressing.

들깨는 로즈마린산과 루테올린,비타민E,비타민F 등의 성분이 풍부하여 세포의 산화를 방지하고 기미,주근깨등 잡티를 제거하며 멜라닌 색소의 침착을 방지하는 효능으로 피부를 깨끗하고 탄력있게 유지시켜 주는데 도움을 주며, 풍부한 식이섬유로 인하여 장의 연동운동을 도와 숙변의 배출을 돕는 효능이 있어 변비를 해소하고 장내환경 개선에 유익하다.Perilla seeds are rich in components such as rosmarinic acid, luteolin, vitamin E and vitamin F, which prevent cell oxidation, remove blemishes such as spots and freckles, and prevent the deposition of melanin pigments to keep the skin clean and elastic. It is beneficial for relieving constipation and improving the intestinal environment as it has the effect of helping the intestinal peristalsis and the discharge of sukbyeon due to its abundant dietary fiber.

또한,들깨에 풍부한 단백질,지방,탄수화물등 균형잡힌 영양소가 함유되어 있어 신진대사를 향상시키고 세균과 바이러스에 대한 저항력을 높여주는 효능으로 면역력 향상에 유익하며, 특히 함유된 알파 리롤렌산으로 인해 세포를 보호하고 변종세포로 변하지 않게 하며, 콜레스테롤수치를 낮추고 풍부한 철분으로 빈혈예방에도 좋은 식품이다.In addition, because perilla contains balanced nutrients such as protein, fat, and carbohydrates, it is beneficial for improving immunity by improving metabolism and increasing resistance to bacteria and viruses. It is a good food for preventing anemia as it protects cells and prevents them from changing into mutated cells, lowers cholesterol levels, and is rich in iron.

아울러,로즈마린산은 혈당이 높아지는 것을 억제하며, 날계란과 함께 할때 흡수를 촉진하는 것이나 생것은 복통과 설사를 유발하므로 볶음 들깨를 사용한 육전과는 음식궁합이 맞도록 한 것이다In addition, rosmarinic acid suppresses the rise in blood sugar and promotes absorption when used with raw eggs, but raw foods cause stomach pain and diarrhea

상기와 같은 목적을 이루기 위하여, 본 발명에서는 주재료인 소고기는 마블링이 섞인 불고기감으로 성인 손바닥 넓이 직경 7.4∼8.4㎝, 두께 3㎜로 준비해 키친타올로 핏기를 제거한 전감과, 부재료로 잘 볶은 통들깨를 준비하는 전감준비 제1단계;In order to achieve the above object, in the present invention, beef, which is the main ingredient, is bulgogi mixed with marbling, prepared with a diameter of 7.4 to 8.4 cm for an adult palm, and 3 mm thick. The first step of preparing the pre-application;

다음 단계는 상기 주재료인 전감 양면에 소금을 0.5∼1티스푼을 뿌려 밑간이 드는 동안, 제1단계에서 준비된 볶은 통들깨 2티스푼, 날계란 1알, 찧은 마늘 1티스푼,카레가루 1티스푼을 잘 혼합한 계란물 준비 제2단계;The next step is to sprinkle 0.5 to 1 teaspoon of salt on both sides of the main ingredient, the whole persimmon, while the seasoning is taking place, mix well 2 teaspoons of roasted whole perilla prepared in step 1, 1 raw egg, 1 teaspoon crushed garlic, and 1 teaspoon curry powder. 2nd step of preparing egg water;

부침가루 큰 2스푼을 제1단계에서 준비된 전감 원재료 양면에 잘 묻혀 상기 제2단계에서 준비된 계란물을 잘 입힌후 중불상태의 기름 두른 팬에 노릇하게 구워내는 제3단계; A third step of putting 2 tablespoons of pancake flour on both sides of the raw material prepared in the first step, coating the egg water prepared in the second step well, and then baking it in a frying pan over medium heat with oil;

3단계에서 완성된 육전은 접시에 담아 볶은 통들깨를 추가로 곁들여 플레이팅 완성하는 최종 제4단계를 포함함을 특징으로 하는 통들깨육전 제조방법을 제공하게 된 것이다.The meat pancake completed in step 3 is to provide a method for producing whole perilla meat pancake, characterized in that it includes a final fourth step of complete plating by adding roasted whole perilla on a plate.

본 발명에 따른 통들깨육전은 원재료인 소고기 슬라이스 표면에 계란물과 함께 섞여진체 붙여진 통들깨로 인한 표면의 요철 질감으로 인하여, 쉽게 식어 대량으로 만들어내는 육전전문식당에서도 전감을 겹쳐 두기 편해 자리를 차지하지 않고 음식이 쉽게 상하는 것을 방지하도록 한 것이다.The whole perilla meat jeon according to the present invention takes place because it is easy to put the whole perilla meat on the surface of beef slices, which is a raw material, due to the uneven texture of the surface due to the mixed perilla mixed with egg water, and it is easy to place the whole perilla in a restaurant specializing in meat pancakes that are made in large quantities This is to prevent food from spoiling easily.

한편, 본 통들깨육전은 조리후에도 고소하고 아싹한 저작감이 있는 볶은 들깨로 인하여 일반 육전에 비하여 식감이 향상되며, 조리된 육전의 겉감에 형성되어지는 요철로 조리후 겹치는 경우에도 잘 식고 기름이 잘 배어나는 이점으로 인하여, 그동안 금방 눅눅해지는 전감의 특성상 이용에 적합하지 않았던 즉석조리식이나 배달간편식에도 유용하게 이용되도록 하는 효과를 제공한다.On the other hand, this whole perilla meat jeon has improved texture compared to general ground beef due to the roasted perilla which has a fragrant and crunchy chewing feeling even after cooking. Due to the good permeability, it provides the effect of making it useful even for instant cooking or simple delivery meals, which were not suitable for use due to the nature of the persimmons that quickly become soggy.

또한, 계란과 들깨와의 음식궁합으로 인하여 상술한바와 같이 기름기가 많은 육전을 많이 취식하여도 들깨에 풍부한 알파 리롤렌산으로 콜레스테롤수치를 낮추도록 하는 것으로, 명절이나 제사음식중 생선전에 이어 두번째로 콜레스테롤이 높은 음식중의 하나인 육전을 안심하고 취식하도록 하는 유용한 발명인 것이다.In addition, due to the food compatibility between eggs and perilla, as described above, even if you eat a lot of oily meat, it lowers your cholesterol level with alpha-linolenic acid, which is abundant in perilla. It is a useful invention that allows you to safely eat meat, one of the foods high in cholesterol.

도 1은 본 발명 실시예에 따른 제조공정도이다.
도 2는 본 발명 실시예에 따라 제조되어 플레이팅된 상태의 참고사진이다.1 is a manufacturing process diagram according to an embodiment of the present invention.
2 is a reference photograph of a plated state manufactured according to an embodiment of the present invention.

상기와 같은 목적을 이루기 위하여, 본 발명의 바람직한 실시예를 도면을 통하여 살펴본다.In order to achieve the above object, a preferred embodiment of the present invention will be described with reference to the drawings.

먼저, 본 발명 육전의 주재료인 소고기는 마블링이 섞인 불고기감으로 성인 손바닥 넓이 직경 7.4∼8.4㎝, 두께 3㎜로 준비해 키친타올로 핏기를 제거한 전감과, 부재료로 잘 볶은 통들깨를 준비하는 전감준비 제1단계를 시행한다.First, beef, the main ingredient of the present invention, is bulgogi mixed with marbling. Prepared with a diameter of 7.4 to 8.4 cm for an adult palm, and 3 mm thick. Execute Step 1.

상기에서, 전감인 소고기는 살코기가 많고 지방이 적은 부위인 홍두깨살이나,우둔살 기타 부채살등 불고기감 이면 부위는 특별히 한정하지 않는다. In the above, the whole beef is not particularly limited to the part behind the bulgogi, such as red bean sesame, which is a part with a lot of lean meat and low fat, or rump and other fan meat.

다음 단계는 상기 주재료인 전감 양면에 소금을 0.5∼1티스푼을 뿌려 밑간이 드는 동안, 제1단계에서 준비된 볶은 통들깨 2티스푼, 날계란 1알, 찧은 마늘 1티스푼,카레가루 1티스푼을 잘 혼합한 계란물 준비 제2단계를 시행한다.The next step is to sprinkle 0.5 to 1 teaspoon of salt on both sides of the main ingredient, the whole persimmon, while the seasoning is taking place, mix well 2 teaspoons of roasted whole perilla prepared in step 1, 1 raw egg, 1 teaspoon crushed garlic, and 1 teaspoon curry powder. Execute the second stage of egg preparation.

부침가루 큰 2스푼을 제1단계에서 준비된 전감 원재료 양면에 잘 묻혀 상기 제2단계에서 준비된 계란물을 잘 입힌후 중불상태의 기름 두른 팬에 노릇하게 구워내는 제3단계와;. The third step is to put 2 tablespoons of pancake flour on both sides of the raw material prepared in the first step, coat the eggs well prepared in the second step, and then bake them in a pan with oil on medium heat;

3단계에서 완성된 육전은 접시에 담아 볶은 통들깨를 추가로 곁들여 도2와 같이 플레이팅 완성하는 최종 제4단계를 포함한다.The meat battle completed in step 3 includes the final fourth step of completing plating as shown in FIG. 2 by additionally adding roasted whole sesame seeds on a plate.

상기와 같이, 제공되는 통들깨육전제조방법에 따른 본 발명에 따른 육전은 원재료인 소고기 슬라이스 표면에 계란물과 함께 섞여진체 붙여진 통들깨로 인한 표면의 요철 질감으로 인하여, 쉽게 식어 대량으로 만들어내는 육전전문식당에서도 전감을 겹쳐 두기 편해 자리를 차지하지 않고 음식이 쉽게 상하는 것을 방지하도록 한 것이다.As described above, the meat stew according to the present invention according to the provided whole perilla meat pancake manufacturing method is made in large quantities by easily cooling due to the uneven texture of the surface due to the whole perilla paste mixed with egg water on the raw material beef slice surface. It is convenient to stack whole persimmons on top of each other in specialized restaurants, so it does not take up space and prevents food from spoiling easily.

한편, 본 통들깨육전은 조리후에도 고소하고 아싹한 저작감이 있는 볶은 들깨로 인하여 일반 육전에 비하여 식감이 향상되며, 조리된 육전의 겉감에 형성되어지는 요철로 조리후 겹치는 경우에도 잘 식고 기름이 잘 배어나는 이점으로 인하여, 그동안 금방 눅눅해지는 전감의 특성상 이용에 적합하지 않았던 즉석조리식이나 배달간편식에도 유용하게 이용되도록 하는 효과를 제공한다.On the other hand, this whole perilla meat jeon has improved texture compared to general ground beef due to the roasted perilla which has a fragrant and crunchy chewing feeling even after cooking. Due to the good permeability, it provides the effect of making it useful even for instant cooking or simple delivery meals, which were not suitable for use due to the nature of the persimmons that quickly become soggy.

또한, 계란과 들깨와의 음식궁합으로 인하여 상술한바와 같이 기름기가 많은 육전을 많이 취식하여도 들깨에 풍부한 알파 리롤렌산으로 콜레스테롤수치를 낮추도록 하는 것으로, 명절이나 제사음식중 생선전에 이어 두번째로 콜레스테롤이 높은 음식중의 하나인 육전을 안심하고 취식하도록 하는 유용한 발명인 것이다.In addition, due to the food compatibility between eggs and perilla, as described above, even if you eat a lot of oily meat, it lowers your cholesterol level with alpha-linolenic acid, which is abundant in perilla. It is a useful invention that allows you to safely eat meat, one of the foods high in cholesterol.

Claims (1)

주재료인 소고기는 마블링이 섞인 불고기감으로 성인 손바닥 넓이 직경 7.4∼8.4㎝, 두께 3㎜로 준비해 키친타올로 핏기를 제거한 전감과, 부재료로 잘 볶은 통들깨를 준비하는 전감준비 제1단계;
다음 단계는 상기 주재료인 전감 양면에 소금을 0.5∼1티스푼을 뿌려 밑간이 드는 동안, 제1단계에서 준비된 볶은 통들깨 2티스푼, 날계란 1알, 찧은 마늘 1티스푼,카레가루 1티스푼을 잘 혼합한 계란물 준비 제2단계;
부침가루 큰 2스푼을 제1단계에서 준비된 전감 원재료 양면에 잘 묻혀 상기 제2단계에서 준비된 계란물을 잘 입힌후 중불상태의 기름 두른 팬에 노릇하게 구워내는 제3단계;
3단계에서 완성된 육전은 접시에 담아 볶은 통들깨를 추가로 곁들여 플레이팅 완성하는 최종 제4단계를 포함함을 특징으로 하는 통들깨육전 제조방법.Beef, the main ingredient, is bulgogi mixed with marbling. Prepared with an adult palm-wide diameter of 7.4-8.4 cm, and a thickness of 3 mm, the first step of preparing the appetizer is to prepare the appetizer with a kitchen towel to remove the blood, and stir-fried whole perilla as an auxiliary ingredient;
The next step is to sprinkle 0.5 to 1 teaspoon of salt on both sides of the main ingredient, the whole persimmon, while the seasoning is taking place, mix well 2 teaspoons of roasted whole perilla prepared in step 1, 1 raw egg, 1 teaspoon crushed garlic, and 1 teaspoon curry powder. 2nd step of preparing egg water;
A third step of putting 2 tablespoons of pancake flour on both sides of the raw material prepared in the first step, coating the egg water prepared in the second step well, and then baking it in a frying pan over medium heat with oil;
Whole perilla meat pancake manufacturing method, characterized in that it includes a final fourth step of completing plating by adding roasted whole perilla on a plate and adding roasted whole perilla on a plate.
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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020094250A (en) * 2001-06-08 2002-12-18 이향숙 The grilled food and its recipe which use beef shank as ingredient
KR20070056329A (en) * 2005-11-29 2007-06-04 윤종준 Mixture for grilled food and manufacturing method thereof
KR20130125215A (en) * 2012-05-08 2013-11-18 정읍시 Manufacturing methods of sanchae-jeon
KR20150121826A (en) * 2014-04-22 2015-10-30 정인자 Method of rice cake for rice cake soup
KR20210069535A (en) 2019-12-03 2021-06-11 이성혁 Method for manufacturing yookgeon-mul-naengmyon

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020094250A (en) * 2001-06-08 2002-12-18 이향숙 The grilled food and its recipe which use beef shank as ingredient
KR20070056329A (en) * 2005-11-29 2007-06-04 윤종준 Mixture for grilled food and manufacturing method thereof
KR20130125215A (en) * 2012-05-08 2013-11-18 정읍시 Manufacturing methods of sanchae-jeon
KR20150121826A (en) * 2014-04-22 2015-10-30 정인자 Method of rice cake for rice cake soup
KR20210069535A (en) 2019-12-03 2021-06-11 이성혁 Method for manufacturing yookgeon-mul-naengmyon

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