KR20190129253A - Manufacturing method of Meat Broth for Wheat Noodles - Google Patents
Manufacturing method of Meat Broth for Wheat Noodles Download PDFInfo
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- KR20190129253A KR20190129253A KR1020180053612A KR20180053612A KR20190129253A KR 20190129253 A KR20190129253 A KR 20190129253A KR 1020180053612 A KR1020180053612 A KR 1020180053612A KR 20180053612 A KR20180053612 A KR 20180053612A KR 20190129253 A KR20190129253 A KR 20190129253A
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- broth
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 55
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 241000209140 Triticum Species 0.000 title abstract description 23
- 235000013372 meat Nutrition 0.000 title abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 24
- 210000000988 bone and bone Anatomy 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 241000287828 Gallus gallus Species 0.000 claims description 13
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 240000002234 Allium sativum Species 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
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- 241000234282 Allium Species 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000015278 beef Nutrition 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 4
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- 230000032683 aging Effects 0.000 claims 1
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- 235000019513 anchovy Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
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- 235000021312 gluten Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
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- 238000002360 preparation method Methods 0.000 description 1
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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
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/50—Soya sauce
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 밀면용 육수를 제조하는 방법에 관한 것으로서, 더욱 상세하게는 염분을 첨가한 상태에서 육수를 엑기스 형태로 제조하여 육수를 장기간 변질되지 않은 상태로 숙성시킬 수 있어 깊고 감칠맛 나는 육수를 제조할 수 있음은 물론 육수를 제조할 때 벌나무와 맥아를 첨가함으로써 벌나무의 따뜻한 성질로 인해 차갑게 먹는 밀면의 맛을 상승시킬 뿐만 아니라 맥아로 인해 밀면의 소화작용에 도움을 주는 밀면용 육수의 제조방법에 관한 것이다.The present invention relates to a method for producing a broth for wheat noodle, and more particularly, to prepare a broth in an extract form in a state in which salt is added, so that the broth can be matured without deterioration for a long time to produce a deep and savory broth. Of course, the addition of bee and malt in the preparation of broth can increase the taste of cold noodles when they are eaten due to the warm nature of the bee, as well as how to prepare the broth for wheat noodle that helps the digestion of wheat noodle by malt. will be.
전통적으로 한민족은 물에 각종 음식재료를 넣어서 끓인 후, 국물과 함께 고기나 채소 등을 먹는 음식문화를 가지고 있다. 탕이나 국과 같은 음식을 끓이거나 삶는 과정에서 순수한 물을 쓰기도 하지만, 고기류나 어패류, 버섯류 등을 함게 넣어서 끓은 육수를 사용하기도 한다. 육수를 탕이나 국에 사용하면 풍미가 더해지고, 다양한 맛과 영양이 가미되기 때문에 육수를 제조하는 수많은 조리법이 전해지고 있다.Traditionally, Koreans have a food culture in which various food ingredients are boiled in water and then boiled with meat and vegetables. Pure water is used to boil or boil foods such as soup or soup, but boiled broth can be used with meat, seafood, and mushrooms. The use of broth in soups and soups adds flavor and adds a variety of flavors and nutrients.
한편, 육수를 이용한 음식중에서 냉면은 옛 우리의 선조 때부터 즐겨먹던 전통음식으로서, 차게 식힌 국물에 국수(면)를 말아서 만들며, 편육, 쇠고기 볶음, 오이채, 배채, 삶은 달걀 등의 고명을 얹어 놓는다. 국수에는 냉면육수나 동치미국물을미리 차게 식혀 두었다가 가만히 부은 후, 식초와 겨자를 곁들여 먹는다. 이러한 냉면으로는 영양냉면, 함흥냉면, 칡냉면, 동치미냉면 등이 유명하다.On the other hand, among the foods using broth, cold noodles are a traditional dish that we have enjoyed since our ancestors, and are made by rolling noodles (cold noodles) in chilled broth and garnishing garnishes, stir-fried beef, cucumbers, vegetables, and boiled eggs. Release. The noodles are cooled with cold noodle broth or equivalent, and pour them still, then eat with vinegar and mustard. Such cold noodles are famous for nutrient cold noodles, hamheung cold noodles, bovine cold noodles, and Dongchimi cold noodles.
상기 냉면은 국수도 중요하지만, 육수가 어떠한 맛을 내느냐에 따라 냉면의 맛을 크게 좌우할 수 있다. 종래 냉면 육수는 사용하는 재료에 따라 각기 다른 맛을 내며, 동치미국물을 이용하거나 멸치, 새우, 사골, 쇠고기, 닭고기, 꿩고기 등으로 우려낸 육수 등을 이용하여 제조되기도 한다.Noodles are also important for the cold noodles, but the taste of the cold noodles can greatly influence the taste of the broth. Conventional cold noodles broth has a different taste, depending on the ingredients used, may be prepared by using the same amount of broth, such as anchovy, shrimp, bone, beef, chicken, pheasant meat and the like.
또한, 밀면은 6.25 동란때 메밀이나 전분을 구하기 힘들어 구호품으로 많이 들어온 밀가루를 이용하여 만든 음식으로서, 밀가루와 고구마 전분, 감자 전분 등을 배합하여 만든 면과 소 사골 및 여러 가지 약초, 채소 등으로 우려낸 육수를 시원하게 해서 함께 먹는 면류(麵類)의 하나로서, 냉면과 비슷하게 물 밀면, 비빔 밀면이 대표적이며 면에 쑥 등을 첨가한 쑥 밀면도 있다. 이러한 밀면의 주재료인 밀가루는 글루텐(gluten)이 풍부하여 반죽에 유리하기 때문에 각종 면류 또는 빵류를 제조하는데 널리 사용되어 왔다.In addition, buckwheat noodles are made from flour that has been heavily used as a relief product because it was difficult to obtain buckwheat or starch during the 6.25 turmoil, and it was made with noodles, beef bones, various herbs, vegetables, etc. It is one of the noodles that cools the broth and eats it together. Similarly to the cold noodle, water noodle and bibim wheat noodle are representative, and mugwort noodle added with mugwort. Flour, which is the main ingredient of wheat noodles, has been widely used for preparing various noodles or breads because gluten is rich and advantageous to dough.
하지만, 종래 밀면이나 냉면에 사용되는 육수는 만들기가 매우 번거로울 뿐만 아니라, 또한 너무 많은 양을 만들게 되면 쉽게 변질될 수 있어 음식점에 많은 불편함을 주는 문제점이 있다.However, the conventional broth used for wheat noodle or cold noodle is not only very cumbersome to make, but also makes too much quantity, which can easily be deteriorated, which causes a lot of inconvenience to restaurants.
본 발명은 위와 같은 종래기술의 문제점을 해결하기 위한 것으로, 육수에 염분을 첨가한 후, 엑기스 형태의 농축육수를 제조토록 하여 육수를 장기간 보관하더라도 변질되지 않고 숙성시킬 수 있어 깊고 감칠맛 나는 육수를 제조할 수 있도록 한 밀면용 육수의 제조방법을 제공하는데 그 목적이 있다.The present invention is to solve the problems of the prior art as described above, after adding the salt to the broth, to produce a concentrated broth in the form of extract can be matured without deterioration even if the broth is stored for a long time to produce a deep and rich taste broth It is an object of the present invention to provide a method of preparing wheat noodles for one.
본 발명의 다른 목적은 육수를 제조할 때 벌나무와 맥아를 첨가함으로써 벌나무의 따뜻한 성질로 인해 차갑게 먹는 밀면의 맛을 상승시킬 뿐만 아니라 맥아로 인해 밀면의 소화작용에 도움을 주는 밀면용 육수의 제조방법을 제공함에 있다.Another object of the present invention is to add a bark and malt when preparing the broth to increase the taste of coldly eaten wheat noodles due to the warm nature of the bee wood, as well as a method for producing a wheat noodles broth to help digestion of wheat noodles due to malt In providing.
본 발명에 따른 냉면용 육수의 제조방법은 물 50.0중량%, 국간장 20.0중량%, 소금 15.0중량%, 양지 6.0중량%, 닭발 5.0중량%, 사골 1.0중량%, 양파 0.4중량%, 껍질째 통마늘 0.4중량%, 생강 0.1중량%, 벌나무 1.0중량%, 맥아 1.0중량%, 감 0.1중량%를 준비하는 공정과, 상기 닭발과 양지를 소금물에 5시간 담가두어 핏물을 제거하고, 상기 사골과 커피, 간마늘, 된장을 넣고 불을 붙인 후에 끓기 시작할 때 상기 사골을 건져내는 공정과, 450ℓ의 용기에 물과 양지, 닭발, 사골을 넣고 끓기 시작할 때 약한 불로 24시간 동안 끓여주는 공정과, 상기 양지, 닭발, 사골을 건져낸 용기에 양파, 껍질째 통마늘, 생강, 벌나무, 맥아, 국간장, 소금을 넣고 약한불로 26시간 끓여 농축시켜 엑기스 상태의 육수를 제조하는 공정과, 상기 엑기스 상태의 육수를 실온에서 1년 동안 숙성시키는 공정을 포함하여 이루어지는 것을 특징으로 한다.Manufacturing method of cold noodles broth according to the present invention is water 50.0% by weight, soy sauce 20.0% by weight, salt 15.0% by weight, sunny 6.0% by weight, chicken feet 5.0% by weight, beef bone 1.0% by weight, onion 0.4% by weight, whole garlic peel 0.4% by weight, ginger 0.1% by weight, 1.0% by weight of bee, 1.0% by weight of malt, 0.1% by weight of persimmon, and soaking the chicken feet and sunny place in salt water for 5 hours to remove blood, the bones and coffee, The process of taking out the bone when it starts to boil after putting the garlic and soybean paste on the fire, the process of boiling water and sun, chicken feet and bone in a container of 450 liters and boiling for 24 hours when starting to boil, and the above, In a container from which chicken feet and bones are removed, onions, whole garlic, ginger, bee, malt, soy sauce, and salt are added, boiled over low heat for 26 hours, and the extract is prepared at room temperature. 1 year ripening process Characterized in that comprises a.
본 발명은 육수에 염분을 첨가한 후, 엑기스 형태의 농축육수를 제조토록 하여 육수를 장기간 보관하더라도 변질되지 않고 숙성시킬 수 있어 깊고 감칠맛 나는 육수를 제조할 수 있는 장점이 있다. 뿐만 아니라 육수를 제조할 때 벌나무와 맥아를 첨가함으로써 벌나무의 따뜻한 성질로 인해 차갑게 먹는 밀면의 맛을 상승시킬 뿐만 아니라 맥아로 인해 밀면의 소화작용에 도움을 줄 수 있는 이점이 있다.According to the present invention, after the salt is added to the broth, the extract can be concentrated to produce a concentrated broth so that the broth can be aged without deterioration even if the broth is stored for a long time. In addition, by adding bee and malt when preparing the broth, the warm properties of the bee will not only increase the taste of coldly eaten wheat noodles, but also have the advantage of helping the digestion of wheat noodles due to malt.
본 발명의 바람직한 일 실시 예에 따른 밀면용 육수를 제조하는 방법은 다음과 같으며, 상기 육수를 제조할 때 첨가되는 조성물 및 배합비는 표 1과 같다.Method for producing a broth for wheat noodle according to an embodiment of the present invention is as follows, the composition and the blending ratio is added when preparing the broth is shown in Table 1.
상기 표 1에서 보는 바와 같이, 본 발명에서는 밀면용 육수를 제조할 때 소금과 국간장을 비롯하여 껍질째 통마늘, 벌나무, 맥아를 사용하는데, 상기 소금과 국간장은 육수를 장기간 보관하는 과정에서 변질이 발생하지 않도록 육수를 염장화해서 보관할 수 있도록 할 목적으로 제공되는 재료이며, 이러한 소금과 국간장이 가진 염분을 통해 육수는 12개월 이상 장기간의 염장보관이 가능해지고, 이는 결과적으로 늘어난 보관 기간 만큼의 육수의 숙성 기간을 늘려 인공적인 조미료를 첨가하지 않더라도 깊은 감칠맛을 내는 육수를 제조할 수 있다. 또한, 벌나무는 일자로 칼집을 내고 속에다 소금을 넣어 벌나무 특유의 독성을 중화시키며, 상기 벌나무는 피로회복이나 숙취해소에도 좋지만 따뜻한 성질이 있어 차갑게 먹는 밀면에 서로 보완이 되어서 좋다. 그리고 맥아는 천연의 달달한 맛을 내기 때문에 밀면의 맛을 상승시킬뿐만 아니라 따뜻한 성질으로 인해 살얼음을 띄워 먹는 차가운 밀면과 궁합이 맞으며 밀가루로 면을 만드는 밀면의 소화작용에 도움을 준다.As shown in Table 1, in the present invention, when preparing the barley broth using salt and soy sauce, bark whole garlic, bee, malt, the salt and soy sauce is deteriorated in the process of storing the broth for a long time It is a material that is provided for the purpose of salting the broth to prevent it from occurring, and the salt and salt of the soy sauce make it possible to store the broth for a long time over 12 months. By extending the maturation period of the broth, you can produce broth that gives a deep savory taste without adding artificial seasonings. In addition, the bees are cut in a straight line to neutralize the specific toxicity of the bees by putting salt in the stomach, the bees are good for recovery of fatigue or hangover, but the warm nature is good to complement each other in the cold noodles. And malt not only enhances the taste of wheat noodles because it has a natural sweet taste, but it is also compatible with cold wheat noodles, which are made of wheat flour, which helps to digest the wheat noodles, which are made of flour.
이하, 본 발명에 따른 밀면용 육수를 제조하는 방법은 1차 공정, 2차 공정, 3차 공정, 4차 공정으로 이루어지며, 이는 아래에서 구체적으로 설명하고자 한다.Hereinafter, the method for producing the noodle soup for wheat noodle according to the present invention comprises a first step, a second step, a third step, and a fourth step, which will be described in detail below.
1차 공정Primary process
닭발과 영지를 간간한 소금물에5시간 동안 담가두어 핏물을 제거한다. 이때, 소금물에 담구는 이유는 삼투압 작용으로 고기의 육질이 단단해져 오래 삶을 때 고기가 풀어지지 않게 하기 위함이며, 육향이 진해져서 육수 맛을 상승시키기 때문이다.Soak chicken feet and ganoderma in salted water for 5 hours to remove blood. At this time, the reason for soaking in salt water is that the meat is hardened by osmotic pressure so that the meat is not released when it is boiled for a long time.
사골은 1차로 깨끗한 물로 세척한 후, 상기 사골과 함께 커피, 간마늘, 된장을 조금 넣고 불을 붙인 후에 막 끓기 시작할 때 건져내는데, 이때 핏물 및 불순물이 제거되고 또한 사골의 욱수향을 좋게하고 특유의 사골 냄새의 느끼함을 제거할 수 있다.The bone bone is first washed with clean water, and then put together with the bone bone, coffee, liver garlic, and miso and put it on fire, and then, when it is just starting to boil, the blood and impurities are removed, and the fineness of the bone is improved and peculiar. Can get rid of the feeling of dead bone smell.
2차 공정Secondary process
450ℓ의 용기에 물과 양지, 닭발, 사골을 넣고 불을 세게하여 끓기 시작할 때 은은한 불로 24시간 동안 육수를 우려낸다.In a 450-liter container, put water, sun, chicken feet, and bone in the bowl, and when the water starts to boil, boil the broth for 24 hours on a soft fire.
3차 공정3rd process
상기 2차 공정에서 거친 후, 양지와 닭발 및 사골을 건져낸 다음, 여기에 양파, 껍찔째 통마늘, 생강, 벌나무, 감초, 국간장, 소금을 넣고, 약한 불로 26시간 동안 끓여서 농축시켜 액기스로 만든다.After coarse in the second process, the Yangji and chicken feet and bones are delivered, and then onion, bark whole garlic, ginger, beech, licorice, soy sauce, salt, and boiled over low heat for 26 hours to make an extract.
이때, 상기 엑기스 상태의 육수에는 소금 20중량%와 소금 15중량%가 포함되어 있기 때문에 육수를 장기간 보관하여도 변질되지 않는데, 이를 통해 장기간 보관에 따른 육수가 변질되는 것을 방지함과 더불어 오랜 숙성기간을 거쳐 보다 깊은 감칠 맛을 내는 육수를 만들 수 있다.At this time, since the extract broth contains 20% by weight of salt and 15% by weight of salt, it does not deteriorate even when the broth is stored for a long time, thereby preventing deterioration of the broth due to prolonged storage and a long ripening period. You can make a broth that tastes deeper.
4차 공정4th process
전술한 3차 공정을 거친 엑기스 상태의 육수를 실온에서 보관하며, 1년 정도 숙성시킨 후에 물과 희석하여 사용한다. 이때, 상기 육수를 숙성시키는 이유는 고기와 그 외의 조성물들이 하나로 융화되어 맛이 깊어지고 감칠맛을 내기 위해서이다. 또한 상기 육수를 실온에서 보관하는 이유는 밀면 육수 엑기스의 염분 농도가 바다 물이나 간장 염분 농도보다 높기 때문이다. 즉, 바닷물이나 간장이 썩지 않는 이유는 염도 때문인데, 바닷물 염도는 2.8%~3.6% 정도이고 간장의 염분농도는 18%~20%인데 반해, 본 발명의 밀면 육수는 염도 측정기로 측정을 해도 계기 수치 이상으로 나와 염도 수치가 안나올 정도로 염분 농도가 높다. 그 이유는 450ℓ 용기에 소금을 15중량% 넣고 국간장을 20중량%를 넣기 때문에 염도를 최대한 높여 52시간 끓여 엑기스 상태로 만들며, 이는 장기간 보관시에도 육수가 부패되지 않아 실온 보관이 가능한 것이다.The extract broth, which has undergone the third process described above, is stored at room temperature and aged for about one year before diluting with water. At this time, the reason for aging the broth is to blend the meat and other compositions into one to deepen the taste and umami. The reason why the broth is stored at room temperature is that the salinity of the broth of the broth is higher than that of the sea water or the soy salt. That is, the reason why the seawater or soy sauce does not rot is because of salinity, salt water salinity of about 2.8% to 3.6% and soybean salt concentration is 18% to 20%, whereas wheat noodles of the present invention is measured even if measured with a salinity measuring instrument The salinity is high enough that the salinity level is not higher than the level. The reason is that 15 wt% of salt and 20 wt% of soy sauce are put in a 450ℓ container, so that the salinity is maximized to a boil for 52 hours to make the extract.
Claims (1)
물 50.0중량%, 국간장 20.0중량%, 소금 15.0중량%, 양지 6.0중량%, 닭발 5.0중량%, 사골 1.0중량%, 양파 0.4중량%, 껍질째 통마늘 0.4중량%, 생강 0.1중량%, 벌나무 1.0중량%, 맥아 1.0중량%, 감 0.1중량%를 준비하는 공정;
상기 닭발과 양지를 소금물에 5시간 담가두어 핏물을 제거하고, 상기 사골과 커피, 간마늘, 된장을 넣고 불을 붙인 후에 끓기 시작할 때 상기 사골을 건져내는 공정;
450ℓ의 용기에 물과 양지, 닭발, 사골을 넣고 끓기 시작할 때 약한 불로 24시간 동안 끓여주는 공정;
상기 양지, 닭발, 사골을 건져낸 용기에 양파, 껍질째 통마늘, 생강, 벌나무, 맥아, 국간장, 소금을 넣고 약한불로 26시간 끓여 농축시켜 엑기스 상태의 육수를 제조하는 공정;
상기 엑기스 상태의 육수를 실온에서 1년 동안 숙성시키는 공정을 포함하여 이루어지는 것을 특징으로 하는 냉면용 육수의 제조방법.
In the method of manufacturing the wheat noodles broth,
Water 50.0%, Soy Sauce 20.0%, Salt 15.0%, Sunny 6.0%, Chicken Feet 5.0%, Beef Bone 1.0%, Onion 0.4%, Whole Peel Garlic 0.4%, Ginger 0.1%, Beech 1.0 Preparing a wt%, malt 1.0 wt%, persimmon 0.1 wt%;
Removing the blood by soaking the chicken feet and sunny place in salt water for 5 hours, putting the bone, coffee, liver garlic, and miso into the fire, and then simmering the bone when starting to boil;
Boiling water for 24 hours on low heat when 450 liters container is put water, sunny place, chicken feet, bones and boiling;
Preparing onions, chicken feet, bone bones, onions, peeled garlic, ginger, bee, malt, soy sauce, salt and boil for 26 hours on low heat to produce extract broth;
The method of producing a cold noodles broth comprising the step of aging the extract broth at room temperature for one year.
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| KR20020076077A (en) | 2001-03-27 | 2002-10-09 | 권태기 | Method of manufacturing a seafood soup for cold noodle |
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