KR20140008001A - Method for cooking seolleongtang broth, seolleongtang meat and seolleongtang - Google Patents
Method for cooking seolleongtang broth, seolleongtang meat and seolleongtang Download PDFInfo
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- KR20140008001A KR20140008001A KR1020120074851A KR20120074851A KR20140008001A KR 20140008001 A KR20140008001 A KR 20140008001A KR 1020120074851 A KR1020120074851 A KR 1020120074851A KR 20120074851 A KR20120074851 A KR 20120074851A KR 20140008001 A KR20140008001 A KR 20140008001A
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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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
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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
- 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
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- Engineering & Computer Science (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
Description
The present invention boiled beef bones in water mixed with shochu, ground radish and kelp, several times, while removing the grease in the middle, while adding seafood, herbal medicine and vegetables to boil Seolleongtang broth production method, soju in cold water After mixing the ground radish and kelp, add beef and remove the blood, and then add glutinous rice powder, cinnamon powder, dried mussel powder, kelp powder and pepper to boil and cool it in cold water. It relates to a method and a method for producing Seolleongtang by mixing the Seolleongtang broth and the Seolleongtang suyuk.
Seolleongtang refers to soup stewed with beef bones such as bone bones and crucibles, beef head, beef meat, brisket, and intestines. When the various ingredients are boiled for about 10 hours, the broth becomes soluble in lean meat and bone, and the broth becomes white and forms a colloidal solution. Seolleongtang is our traditional food that many people enjoy because of its excellent taste and nutrition. However, Seolleongtang, which is made by the traditional method, has a good flavor and has a unique flavor. In addition, when Seolleongtang cools down, it feels greasy and has a very poor texture.
Boiled with ginger, green onions, and garlic together to remove the unique Nur-naeng of Seolleongtang, but it does not completely remove the Nur-nae caused by the fat of beef bone and beef. On the contrary, the Republic of Korea Patent No. 0698519, "Seolruntang and its manufacturing method from which the Nuringi is removed," suggests a method of removing Nurulin of Seolleongtang using soju. However, using only soju has a limit to completely remove the smelly, and when the Seolleongtang is cooled, it does not solve the problem of oily texture and falling texture.
The present invention is a manufacturing method of a light seolleongtang broth that does not have the unique taste of sulungtang and does not float even in a cold state, a method of producing a savory and soft texture of sulungtang, and the preparation of sulungtang made by mixing the sulungtang broth with the sulungtang The purpose is to provide a method.
The present invention for solving the above-mentioned problems "(a) removing the blood of the right bone mixed with the bone bone, the bone bone and the crucible bone; (b) preparing the broth with boiled radish and kelp in water mixed with shochu for 3 hours 30 minutes to 4 hours 30 minutes; (c) cooling the broth to remove the solid oil floating on it; (d) repeating the process of replenishing the reduced water of the broth and removing the oil after boiling and cooling for 3 hours 30 minutes to 4 hours 30 minutes; (e) boiling kelp, mussels, clams, shrimps, anchovies, blue crab, shellfish and dried North Korean sake once and put into the broth and boil for 35 minutes to 45 minutes; (f) boiling 25 minutes to 35 minutes to put the ginseng, Angelica, Astragalus, hemp, jujube, Cheongung, green rust, oak and licorice in the broth; And (g) putting the ground radish, green onion white root, onion, garlic, ginger and shiitake into the broth for 15 minutes to 25 minutes and boiling. 15.
At this time, the step (a) is a bone bone, a bone bone and a crucible bone mixed with a weight ratio of 1: 1: 1 soaked right bone in cold water for 2 hours 30 minutes to 3 hours 30 minutes and then changed the water again 2 hours 30 Soaking minutes ~ 3 hours and 30 minutes to remove the blood, the step (b) is 190 ~ 210ℓ of water per 30kg bone, shochu 0.9 ~ 1.1L, ground radish 1.9 ~ 2.1kg and kelp 0.9 ~ 1.1kg As a ratio, the beef bone is put together with the radish and kelp in water mixed with shochu and boiled for 3 hours 30 minutes to 4 hours 30 minutes to make a broth, and the step (e) is 1.9 to 2.1 kelp per 30 kg of beef bone. Kelp, at the rate of 0.4-0.6 kg mussel 0.4-0.6 kg, clam 0.4-0.6 kg, shrimp 0.05-0.15 kg, anchovies 0.05-0.15 kg, crab 0.4-0.6 kg, clams 0.4-0.6 kg and dried North Korean 0.9-1.1 kg, Mussels, clams, shrimps, anchovies, blue crab, shellfish and dried boiled once and put in the broth to boil for 35 minutes to 45 minutes, the step (f) is the broth Ginseng 0.04 ~ 0.06kg, Angelica 0.15 ~ 0.25kg, Astragalus 0.45 ~ 0.55kg, Hemp 0.05 ~ 0.15kg, Jujube 0.04 ~ 0.06kg, Cheongung 0.15 ~ 0.25kg, Green angle 0.05 ~ 0.15kg, Oak 0.6 ~ 0.8 Put kg and licorice 0.05 ~ 0.15kg and boil for 25 minutes to 35 minutes, the step (g) is in the broth, grated radish 0.9 ~ 1.1kg per 30kg of beef bone, leek white root 0.2 ~ 0.4kg, onion 0.4 ~ 0.6kg, garlic 0.1-0.3kg, ginger 0.2-0.4kg and 0.4-0.6kg above sea level may be characterized in that the boiling step 15 minutes to 25 minutes.
In addition, the present invention "(a) after mixing the shochu, ground radish and kelp in cold water and adding beef to remove the blood; (b) adding the beef to water and adding glutinous rice flour, cinnamon powder, dried mussel powder, kelp powder and pepper to boil for 70 minutes to 90 minutes; (c) soaking the beef for 25 minutes to 35 minutes in cold water; And (d) removing the oil of the beef.
At this time, the step (a) is the ratio of 45 ~ 55 ℓ of cold water per 10 kg of beef, 0.2 ~ 0.4 ℓ of soju, 0.6 ~ 0.8 ㎏ of ground radish and 0.2 ~ 0.4 ㎏ kelp, shochu, ground radish and kelp in cold water After mixing, the beef is added and the blood is removed, and the step (b) is 45 to 55 liters of water per 10 kg of beef, glutinous rice flour, cinnamon powder, dried mussel powder, kelp powder, and pepper, respectively, at a ratio of 10-20 ml. After adding the beef to water, glutinous rice flour, cinnamon powder, dried mussel powder, kelp powder and pepper, and then boiling for 70 minutes to 90 minutes.
In addition, the present invention "(a) preparing a Seolleongtang soup stock prepared by the method (b) preparing a Seolleongtang beef meat prepared by the method of preparing Seolleongtang meat; And (c) cutting the Seolleongtang broth into the Seolleongtang broth, but cutting the Seolleongtang broth with the weight ratio of the Seolleongtang broth to be 10: 0.5 to 1.5.
According to the present invention, there is no peculiar taste of Seolleongtang and does not float greasy even in a cold state, so it is possible to make Seolleongtang broth, which is chewy and soft, and has excellent texture, and Seolleongtang broth mixed with the Seolleongtang broth and Seolleongtang broth.
Hereinafter, a method for preparing sul tang soup, sul tang soup method and sul tang method according to the present invention will be described in detail.
1. Preparation of Seolleongtang soup
Seolleongtang broth production method according to the invention starts from the step of removing the blood of the bone bone, bone bone, bone and crucible bone mixed (step (a)). Specifically, soak the right bone in cold water for 2 hours 30 minutes to 3 hours 30 minutes, change the water, and then soak again for 2 hours 30 minutes to 3 hours 30 minutes to remove the blood.
The right bone is preferably made of a bone bone, a bone bone and a crucible in a weight ratio of 1: 1: 1. The following steps will be examined based on the right bone consisting of 10 kg of bone bone, 10 kg of bone bone and 10 kg of crucible bone.
After removing the pulp of the bone, put the bone with the radish and kelp in water mixed with soju boiled for 3 hours 30 minutes to 4 hours 30 minutes to make a broth ((b) step), the broth After cooling to remove the solid oil floated on the top (step (c)), replenish the reduced water of the broth, boil for 3 hours 30 minutes to 4 hours 30 minutes, and remove the oil after cooling (2 times) ) step).
When the right bone is 30 kg, the ratio of 190-210 liters of water, 0.9-1.1 liters of soju, 1.9-2.1 kg of ground radish and 0.9-1.1 kg of kelp, together with the radish and kelp ground in the water mixed with soju Boil for 3 hours 30 minutes to 4 hours 30 minutes to make the broth, and remove the hardened oil after cooling. Then, replenish the reduced water, boil for 3 hours 30 minutes to 4 hours 30 minutes, and cool off twice.
The broth made through the steps (b) to (d) has a very light feature because the oil derived from the right bone is completely removed, and the oil does not float even after cooling, so it does not feel the texture in the cooled state. And keeps that light.
Next, boil kelp, mussels, clams, shrimps, anchovies, blue crabs, shellfish, and dried North Korean fish once and add to the broth and boil for 35 to 45 minutes (step (e)), after which ginseng and donkey in the broth Add, Astragalus, hemp, jujube, Cheongung, green rust, oak and licorice and boil for 25 to 35 minutes ((f) step), and add ground radish, green onions, onion, garlic, ginger and shiitake Boil for 15-25 minutes ((g) step).
In the step (e), when the right bone is 30 kg, the kelp 1.9 to 2.1 kg, mussel 0.4 to 0.6 kg, clam 0.4 to 0.6 kg, shrimp 0.05 to 0.15 kg, anchovy 0.05 to 0.15 kg, crab 0.4 to 0.6 kg, clam 0.4 Boil once ~ ~ ㎏ and dried bukeo 0.9 ~ 1.1 ㎏ once put in the broth, in step (f) ginseng 0.04 ~ 0.06 ㎏ per 30 ㎏ beef bone, Angelica 0.15 ~ 0.25 kg, Astragalus 0.45 ~ 0.55 ㎏, hemp 0.05 ~ 0.15㎏, jujube 0.04 ~ 0.06㎏, Cheongung 0.15 ~ 0.25㎏, green angle 0.05 ~ 0.15㎏, oak 0.6 ~ 0.8㎏ and licorice 0.05 ~ 0.15㎏ in the broth, in step (g) per 30kg bone Add 0.9 ~ 1.1 ㎏ ground radish, 0.2 ~ 0.4 ㎏ green root, 0.4 ~ 0.6 ㎏ onion, 0.1 ~ 0.3 ㎏ garlic, 0.2 ~ 0.4 ㎏ ginger and 0.4 ~ 0.6 ㎏ elevation in the broth.
Through the steps (e) to (g), the broth is added to the freshness and flavor.
2. Manufacturing method of Seolleongtang
Seolleongtang meat production method according to the present invention begins by mixing the soju, ground radish and kelp in cold water and then placing the beef and removing the blood (step (a)). Specifically, when considering beef meat, it is preferable to use cheek meat and nape meat. On the other hand (a) step is effective to remove the blood is carried out in a ratio of 45 ~ 55ℓ of cold water, 0.2 ~ 0.4ℓ of soju, 0.6 ~ 0.8㎏ and ground kelp 0.2 ~ 0.4kg per 10kg beef.
Next, put the beef in water, add glutinous rice flour, cinnamon powder, dried mussel powder, kelp powder and pepper and boil for 70 minutes to 90 minutes ((b) step). Glutinous rice flour, cinnamon powder, dried mussel powder, kelp powder and pepper removes the bad smell of the beef, and makes the beef chewy to enhance the texture. Specifically, step (b) is preferably performed at a rate of 10 to 20 ml of water 45-55 L, glutinous rice flour, cinnamon powder, dried mussel powder, kelp powder and pepper each 10 kg of beef.
After step (b), the beef was soaked in cold water for 25 minutes to 35 minutes (step (c)), and the oil of the beef was removed (step (d)).
Seolleongtang suyuk prepared through the above process can be sliced into the appropriate size before adding to Seolleongtang.
3. How to prepare Seolleongtang
After preparing the Seolleongtang broth prepared by the method of preparing the Seolleongtang soup ((a) step), and after preparing the Seolleongtang soup prepared by the Seolleongtang meat preparation method (step (b)), the Seolleongtang soup is sliced into the Seolleongtang broth ( (c) step) Seolleongtang according to the present invention is completed.
The weight ratio of the Seolleongtang broth and the Seolleongtang broth is preferably 10: 0.5 to 1.5. Specifically, an appropriate amount of 1 serving is to put 60g of Seolleongtang broth into 600g of Seolleongtang broth.
The present invention has been described above with reference to specific examples. However, since some modifications and variations are possible without departing from the scope of the present invention, the claims of the present invention include modifications and variations that fall within the true scope of the invention.
Claims (5)
(b) preparing the broth with boiled radish and kelp in water mixed with shochu for 3 hours 30 minutes to 4 hours 30 minutes;
(c) cooling the broth and removing the solid oil floating on it;
(d) repeating the process of replenishing the reduced water of the broth and removing the oil after boiling and cooling for 3 hours 30 minutes to 4 hours 30 minutes;
(e) boiling kelp, mussels, clams, shrimps, anchovies, blue crab, shellfish and dried North Korean sake once and put into the broth and boil for 35 minutes to 45 minutes;
(f) boiling 25 minutes to 35 minutes to put the ginseng, Angelica, Astragalus, hemp, jujube, Cheongung, green rust, oak and licorice in the broth; And
(g) putting the ground radish, green onion white root, onions, garlic, ginger and shiitake and boil for 15 minutes to 25 minutes; sulungtang broth production method comprising a.
In the step (a), the bone bone, the bone bone and the crucible bone are mixed in a weight ratio of 1: 1: 1, soaking the right bone in cold water for 2 hours 30 minutes to 3 hours 30 minutes and then changing the water again for another 2 hours 30 minutes. Soak for 3 hours and 30 minutes to remove the blood,
Step (b) is in the ratio of 190 ~ 210ℓ of water per 30kg of beef bone, 0.9 ~ 1.1L shochu, ground radish 1.9 ~ 2.1kg and kelp 0.9 ~ 1.1kg, radish ground beef bone mixed in soju Put it together with kelp and boil it for 3 hours 30 minutes to 4 hours 30 minutes to make the broth.
The step (e) is kelp 1.9 ~ 2.1kg, mussels 0.4 ~ 0.6kg, clam 0.4 ~ 0.6kg, shrimp 0.05 ~ 0.15kg, anchovy 0.05 ~ 0.15kg, blue crab 0.4 ~ 0.6kg, shellfish 0.4 ~ 0.6 ㎏ and dried boiled 0.9 to 1.1kg, kelp, mussels, clams, shrimp, anchovies, blue crab, shellfish and dried boiled once boiled in the broth and boiled for 35 minutes to 45 minutes,
The step (f) is ginseng 0.04-0.06 kg per 30 kg of beef bone in the broth, Angelica 0.15-0.25 kg, Astragalus 0.45-0.55 kg, 0.05-0.15 kg, Jujube 0.04-0.06 kg, Cheongung 0.15-0.25 kg, Green angle 0.05 ~ 0.15 ㎏, 0.6 ~ 0.8 ㎏ oak and licorice 0.05 ~ 0.15 ㎏ put in a step of boiling for 25 to 35 minutes,
The (g) step is ground radish 0.9 ~ 1.1kg per 30kg of beef bone in the broth, green onion 0.2 ~ 0.4kg, onion 0.4 ~ 0.6kg, garlic 0.1 ~ 0.3kg, ginger 0.2 ~ 0.4kg and elevation 0.4 ~ Seolleongtang broth production method characterized in that the boiling step for 15 minutes to 25 minutes to put 0.6kg.
(b) adding the beef to water and adding glutinous rice flour, cinnamon powder, dried mussel powder, kelp powder and pepper to boil for 70 minutes to 90 minutes;
(c) soaking the beef for 25 minutes to 35 minutes in cold water; And
(d) removing the beef oil;
The step (a) is a mixture of cold water 45 ~ 55ℓ, shochu 0.2 ~ 0.4ℓ, ground radish 0.6 ~ 0.8kg and kelp 0.2 ~ 0.4kg per 10kg beef, cold soju, ground radish and kelp This is the step of removing the blood from the beef
The step (b) is 10 to 20 ml each of water 45 ~ 55ℓ, glutinous rice flour, cinnamon powder, dried mussel powder, kelp powder and pepper each 10kg of beef, put the beef in water glutinous rice flour, cinnamon powder, Seolleongtang meat production method characterized in that the step of boiling 70 minutes to 90 minutes after the addition of dried mussel powder, kelp powder and pepper.
(b) preparing a Seolleongtang meat prepared by the method of claim 3 or 4; And
(c) slicing the Seolleongtang broth into the Seolleongtang broth, but slicing so that the weight ratio of the Seolleongtang broth and the Seolleongtang broth is 10: 0.5 to 1.5.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101581617B1 (en) | 2015-01-30 | 2015-12-30 | 최복이 | Vegetable Stock Extract Cooking Method |
| KR101581616B1 (en) | 2015-01-29 | 2015-12-30 | 최복이 | Vegetable Stock Extract Cooking Method |
| KR101585591B1 (en) * | 2015-06-26 | 2016-01-21 | 김해자 | Method for manufacturing herbal broth and herbal broth manufactured by the same |
| KR20160127977A (en) * | 2015-04-28 | 2016-11-07 | 조용석 | The rich stock meat stock and manufacturing mathod thereof |
| KR101673288B1 (en) * | 2015-07-10 | 2016-11-07 | 김구현 | Method of making soup by knee kartilage and tendon of cow |
| KR101706472B1 (en) * | 2015-10-07 | 2017-02-13 | 조수연 | A method of making meat broth and meat broth made thereby |
| KR101961420B1 (en) * | 2018-10-08 | 2019-03-25 | 이재수 | Manufacturing method of larva galbitang |
| KR101972260B1 (en) * | 2018-01-18 | 2019-04-24 | 권순갑 | Method of preparing seolleongtang |
| KR20190142860A (en) * | 2018-06-19 | 2019-12-30 | 안성원 | Manufacturing Method of Noodle Soup |
| KR102516552B1 (en) * | 2022-12-22 | 2023-03-30 | 정연곤 | Cooking method of beef hangover broth with whole cow and beef hangover broth with whole cow cooked by the same |
-
2012
- 2012-07-10 KR KR1020120074851A patent/KR20140008001A/en active IP Right Grant
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101581616B1 (en) | 2015-01-29 | 2015-12-30 | 최복이 | Vegetable Stock Extract Cooking Method |
| KR101581617B1 (en) | 2015-01-30 | 2015-12-30 | 최복이 | Vegetable Stock Extract Cooking Method |
| KR20160127977A (en) * | 2015-04-28 | 2016-11-07 | 조용석 | The rich stock meat stock and manufacturing mathod thereof |
| KR101585591B1 (en) * | 2015-06-26 | 2016-01-21 | 김해자 | Method for manufacturing herbal broth and herbal broth manufactured by the same |
| KR101673288B1 (en) * | 2015-07-10 | 2016-11-07 | 김구현 | Method of making soup by knee kartilage and tendon of cow |
| KR101706472B1 (en) * | 2015-10-07 | 2017-02-13 | 조수연 | A method of making meat broth and meat broth made thereby |
| KR101972260B1 (en) * | 2018-01-18 | 2019-04-24 | 권순갑 | Method of preparing seolleongtang |
| KR20190142860A (en) * | 2018-06-19 | 2019-12-30 | 안성원 | Manufacturing Method of Noodle Soup |
| KR101961420B1 (en) * | 2018-10-08 | 2019-03-25 | 이재수 | Manufacturing method of larva galbitang |
| KR102516552B1 (en) * | 2022-12-22 | 2023-03-30 | 정연곤 | Cooking method of beef hangover broth with whole cow and beef hangover broth with whole cow cooked by the same |
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