KR20130039258A

KR20130039258A - Traditional oriental medicine composition cooking for boiled beef

Info

Publication number: KR20130039258A
Application number: KR1020110103797A
Authority: KR
Inventors: 김현정; 유재성
Original assignee: 김현정
Priority date: 2011-10-11
Filing date: 2011-10-11
Publication date: 2013-04-19

Abstract

The present invention relates to a herbal composition for cooking beef, the herbal composition for cooking meat according to the present invention comprises a first composition group for removing miscellaneous and Nuringi of pork; And a second composition group for softening the meat of pork, wherein the first composition group comprises at least one or more of Ogapi, three hundred s, and eosungcho, and the second composition group comprises at least one of earth, Ogapi, and alder It consists of one or more.
According to the present invention, at least one or more of Ogapi, three hundred s, and eoseongcho is added to the process of cooking pork meat to remove the peculiar miscellaneous and stingrays of pork, and at least one or more of the earth tree, Ogapi tree, and duck tree (red). Addition of pork to soften the meat, and adding the upper limbs or the root has the effect of providing a herbal pharmacological effect.

Description

Traditional Oriental Medicine Composition Cooking For Boiled Beef

The present invention relates to a herbal composition for cooking meat, and more particularly, to a herbal composition for cooking meat used in the process of manufacturing pork meat.

Pork is a meat that is very familiar and enjoyed in Asian diets. It is rich in protein and high-quality fat, and tastes better than any other meat.

There are many ways to eat pork, so you can eat or boil pork belly, neck meat, ribs, etc., or cook it in the form of bulgogi, or eat a lot of meat such as leg meat.

Such pork has the advantage of not being chewy like beef, less stingy like goat meat, and non-shrink like chicken, whereas it has a unique inverse smell and an upset stomach when cooked, especially pork is cold and Korean The same northern people are cold inside, so eating pork leads to stomach upset, and this is especially acute during the summer when the body is hot and the body is rather cold.

On the other hand, the torso used for pork, pork belly and ribs in pork is relatively high in utilization and high in price, but the meat of the front / rear legs (battery and Fuji), which is mainly meat, has no meat and no taste. Because of their toughness, consumers tend to turn away and their utilization is low, their prices are traded at less than one-half of their torso, and they tend not to be consumed much and accumulate in inventory.

In addition, many people enjoy eating meat because it is easy to eat and clean, but unlike beef, pork has a special smell such as neck because it is smelly, stiff, and easily hardened to make meat. It is difficult to eat and made by meat, and in the case of neck meat, a special treatment method is used to get rid of odor and obtain a smooth meat quality.

Conventionally, the most common method for preventing odor when pork is made of pork is a method of adding a herbal medicine when boiling or steaming pork, and typically steaming instant Chinese medicine according to Korean Patent Publication No. 2002-003115 Cooking, a method of cooking Ssam beef and sauce using pork according to Patent Registration No. 10-0369297 has been proposed.

Instant Korean steamed steamed food according to Korean Patent Publication No. 2002-003115 is a method of boiling licorice, donkey, green tea, etc. with good aroma and healthful Chinese herbal medicine, and putting meat and vegetables in the steamer into the above-mentioned pan and boiling with Chinese medicine. It can be used as a recipe for steaming and eating ingredients that have traditionally been used as a steaming ingredient, such as beef or duck, but it has limitations in application in the case of stuffy, easily hardened and smelly pork.

The present invention has been made in order to solve the above-described points, and aims to eliminate the peculiar miscellaneous and stinginess of pork, soften the meat and provide various herbal pharmacological effects.

Herbal cooking composition for cooking succulents according to the present invention for achieving the above object is the first composition group for removing miscellaneous and nuringi of pork; And a second composition group for softening the meat of pork, wherein the first composition group comprises at least one or more of Ogapi, three hundred s, and eosungcho, and the second composition group comprises at least one of earth, Ogapi, and alder It consists of one or more.

In addition, the herbal composition for cooking meat is further comprising a third composition group for imparting a herbal medicinal effect on pork, it is preferable that the third composition group is made of upper limbs or reeds.

In addition, it is preferable that the 300 seconds or the fish paste of the first composition group is separately packaged in a nonwoven fabric separately from the second composition group and the third composition group.

According to the present invention, by removing at least one or more of Ogapi, three hundred seconds and Eochocho in the process of cooking pork meat to remove the peculiar miscellaneous and stinginess of pork, at least one or more of earth, Ogapi, duck Addition of pork to soften the meat, and add the upper limbs or the root has the effect of providing a herbal pharmacological effect.

In addition, the non-woven fabric may absorb the oil of the pork generated in the process of cooking the three hundred seconds or Eoseongcho separately in the non-woven fabric to the flesh, there is an effect to make the pork flesh more light.

Herbal cooking composition for cooking suyuk according to an embodiment of the present invention is at least one or more of Ogapi, three hundred seconds and Eochocho to remove the peculiar to the pork and stir-fried pork, earthwood, ogapi tree, At least one or more of the alder (red) and the upper limbs or reeds for imparting a herbal medicinal effect.

Ogapi refers to the bark of roots, stems and branches of Acanthopanax sessiliflorum Seeman or the same plant in Korea, and its scientific name is acanthopanax. Ogapi strengthens the tendons and bones by strengthening the liver and kidneys, which is used for limb paralysis, coughing, weakness in the lower back and knee, weakness of the lower limbs, fractures, bruises, swelling, and pharmacological action is immune enhancement, antioxidant, anti-fatigue, Antihyperthermia, anti-irritant activity, endocrine function control, blood pressure control, anti-radioactivity, detoxification have been reported. Here, the scabies according to an embodiment of the present invention is preferably washed by washing with water, dehydrating and drying.

Saururus chinensis is a perennial plant of the dicotyledonous peppercorn Saururus chinensis, which grows in wetlands. Three hundred seconds is an antioxidant, anti-aging, detoxification, anti-cancer (liver cancer, lung cancer, gastric cancer), migraine, chronic fatigue, motion sickness, stool, obesity, skin disease, liver disease, kidney disease, stamina, constipation, sputum, lumps in the stomach It is used for the prevention of liver, liver disease, diabetes, kidney disease, swelling, clearing of the intestines, strengthening muscles and muscles, diuresis, blood circulation, cold, arteriosclerosis, high blood pressure, heart disease, gynecology, and stroke. Here, three hundred seconds according to an embodiment of the present invention is preferably washed by washing with water, dehydrated and dried.

Eoseongcho is a perennial herb belonging to the three hundred families according to the plant taxonomy, the scientific name is Houttugnia Cordata. It is widely distributed throughout Southeast Asia and especially Japan, and our country is a perennial herb that grows well in shaded and wet places in the mountains. Echoseongcho has excellent antipyretic and draining effect, and it is used when coughing due to lung abscess, vomiting pus, pneumonia, acute bronchitis, enteritis, urinary tract infection, and boil. , Immune enhancing, anti-inflammatory, diuretic, antitussive action has been reported. Here, it is preferable that the fish paste according to an embodiment of the present invention is washed with water, washed, and dehydrated and dried.

The earth tree is an evergreen tree belonging to the sea buckthorn family. The active substance of the bark tree is excellent in relieving hangover, eliminating poisoning and removing bad breath and detoxifying liver and constipation. It has the effect of rotting alcohol. It helps alcoholic hepatitis, fatty liver, cirrhosis, jaundice and thirst. Here, the earth tree according to an embodiment of the present invention is preferably washed by washing with water, dehydrated and dried.

Ogapi (Ogalpi) is a deciduous shrub of the arboraceae family, distributed in Manchuria, northern China, Ussuri and Amur. It is relatively common in mountain areas, and its branches diverge from the bottom, resulting in vivid, hairless, and rare spines. In addition, Ogapi tree has the effects of energy recovery, wind-up treatment, anti-aging, overwork (stress) relieve effect, weak constitution improvement. Here, it is preferable that the Ogapi tree according to an embodiment of the present invention is washed with water, washed and dehydrated and dried.

Alder is a deciduous tree of the oak tree birch family, and is a deciduous broad-leaved tree belonging to the alder. Alders have the effect of lowering heat and poisoning, and are particularly effective in dissolving alcohol poisoning, and are effective in all kinds of liver diseases such as fatty liver and cirrhosis, as well as antitussive, expectorant, asthma, antibacterial, antitussive, tonic and expectorant effects. , Asthma, hepatitis, postpartum blood poison, chronic bronchitis, eye inflammation, rheumatism, venomous bite, throat inflammation, alcohol detoxification, adenocarcinoma, pneumonia, nosebleeds, traumatic bleeding, astringent diarrhea 약 drug, gastrointestinal diseases are effective. In particular, alders absorb and remove pork oil from the process of making pork meat.

Sangji is a medicinal herb (Morus alba L.) or dried twigs of the same plant (Korea, China). The upper limbs are asymptomatic, the limbs are used for tingling and each other, and the swelling is also effective. It is also used for hypertension and limb paralysis. As a pharmacological action, it has been reported that branch action, antibacterial action, intestinal linkage movement suppression action, and blood pressure lowering action. Here, the upper limb according to an embodiment of the present invention is preferably washed by washing with water, dehydrating and drying.

Brown root is the root removed from the pericarp of Pueraria thunbergiana Bentham, a perennial duplicate belonging to the legumeinosae. In addition, the roots are sweating and fever to cure high fever and headaches, quench thirst, dyspepsia, headaches, anemia, dysentery, abdominal pain, alcohol poisoning, colds, vomiting and bleeding of the wife and helps digestion. Brown root is usually crushed raw roots to drink juice, and powdered brown powder called thirst to quench thirst and faecal well, diabetes, dysentery, colitis, malignant tumors and pharmacological effects. Here, the root of the roots according to an embodiment of the present invention is preferably washed by washing with water, dehydrated and dried.

It will be described a method of making a meat using the herbal composition for cooking meat according to an embodiment of the present invention. Here, in an embodiment of the present invention will be described on the assumption that two pork (1.2kg) of pork for the convenience of description.

1. Wash pork in flowing water with a herbal composition for cooking meat consisting of Ogapi, three hundred seconds, Eoseongcho, earth tree, Ogapi tree, alder tree, upper limb and brown root.

2. Separate three hundreds or fives of edible stalks from non-opi, broiler, earth, jujube, astragalus and dry rate. Here, three hundred seconds, Eoseongcho is dried leaves and can be broken like powder by external force, so the soup becomes muddy and easily sticks to pork during cooking. In addition, the non-woven fabric itself can absorb the oil of the pork generated in the process of cooking in the flesh to make the pork flesh more light.

3. Boil a small amount of aquatic cooked herbal composition in 3 liters of water and boil over a fire. After boiling water, boil for 30 minutes on medium heat.

4. Put the pork in the medicinal herb boiled the herbal composition for cooking meat and boil for 10 minutes on the fire, and boil until the pork cooks for 30 minutes at medium heat when the water starts to boil.

What has been described above is just one embodiment for carrying out the method of manufacturing the meat using the herbal composition for cooking meat and herbal composition for cooking meat, because the above-described embodiment has only been described as a preferred example of the present invention However, the present invention should not be understood as being limited to the above embodiments, and the scope of the present invention should be understood as the following claims and equivalent concepts.

Claims

A first composition group for removing miscellaneous and stinkful pork; And
Consists of a second composition group for softening the meat of the pork;
The first composition group is composed of at least one or more of Ogapi, three hundred seconds and Eoseongcho,
The second composition group is a herbal composition for cooking meat, characterized in that consisting of at least one or more of the earth tree, Ogapi tree and alder.

The method of claim 1,
The herbal composition for cooking meat,
It further comprises; third composition group for imparting a herbal medicinal effect to the pork;
The third composition group is characterized in that consisting of the upper limbs or reeds
Herbal composition for cooking meat.

3. The method of claim 2,
Three hundred seconds or eoseongcho of the first composition group,
The herbal composition for cooking beef, characterized in that the packaging separately from the non-woven fabric and separated from the second composition group and the third composition group.