KR20210104242A - Methods of cooking Gomtang cooked with a medicinal bath and methods of vacuum packing - Google Patents
Methods of cooking Gomtang cooked with a medicinal bath and methods of vacuum packing Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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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- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
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Abstract
Description
본 발명의 목적은 우육과 우골, 천연재료를 이용하여 우육, 우골을 이용하면서도 육류 특유의 누린내가 저감되고 진한 곰탕의 영양과 기호도가 우수한 곰탕을 즉석에서 즐길 수 있는 곰탕 레토르트 식품을 제공하기 위한 조리방법 및 진공포장에 관한것이다.An object of the present invention is to provide a gomtang retort food that can be enjoyed immediately using beef, beef bone, and natural ingredients while using beef and beef bone, while reducing the peculiar smell of meat and having excellent nutrition and taste of rich gomtang. It relates to a method and vacuum packaging.
곰탕 및 사골 등의 음식은 우리나라 고 유의 전통음식이다. 즉, 곰탕 및 사골을 제조하기 위해 선조들은 무쇠 가마솥에 사골을 장시간 다려 곰탕 및 사골 음식을 제공하였다.Gomtang and beef bones are traditional Korean foods. That is, in order to make gomtang and beef bone, our ancestors provided gomtang and beef bone food by ironing them in a cast iron cauldron for a long time.
이와 같이 이루어지는 전통 곰탕제조 방법은 우골을 솥에 넣고 1차 끓여 핏물을 빼낸 후 이의 우골을 가마솥에 넣고 장시간 다려 곰탕을 제조한다. 이때 가마솥에 넣고 다릴 때 내부의 물 이 끓는 과정에서 우골에서 진액이 우려지는 동시에 뜨거운 김이 외부로 유출되는 과정에서 우골 특유의 냄새가 방출되어 냄새가 최소화되며, 곰탕은 요리하는 사람의 손맛과 지방에 따라서 그 맛이 여러 가지로 나타날 수 있다. 특히 곰탕의 단점은 단시간에만들 수 있는 식품이 아니며, 장시간 정성을 드려야 제맛을 낼 수 있는 식품이므로 바쁜 생활을 하는 현대인은 이를 집에서 요리할 수 있는 시간이 없을 뿐만 아니라 복잡한 제조공정에 의하여 요리할 생각을 포기하고 시장에서 구입하거나, 전문 식당에서 먹을 수 밖에 없는 처지이나 이 또한 제조사 또는 식당의 주방장에 따라서 그맛이 다양하게 나타나는 문제점이 있다. In this traditional method of making gomtang, the beef bone is first boiled in a pot to drain the blood, then the beef bone is put in a cauldron and ironed for a long time to make gomtang. At this time, when putting it in a cauldron and ironing it, the essence is brewed from the beef bone during the boiling process of the water inside, and at the same time, the unique smell of beef bone is released in the process of the hot steam leaking out, minimizing the smell. Depending on the taste, it can appear in several ways. In particular, the disadvantage of gomtang is that it is not a food that can be prepared in a short time, and it is a food that can be made with great devotion for a long time. You have to give up your thoughts and buy at the market or eat at a specialized restaurant, but this also has a problem in that the taste varies depending on the manufacturer or the chef of the restaurant.
본 발명은 상기한 바와 같은 문제점을 해결하기 위해 이루어진 것으로서, 본 발명의 목적은 우육과 우골, 천연재료를 이용하여 우육, 우골을 이용하면서도 육류 특유의 누린내가 저감되고 진한 곰탕의 영양과 기호도가 우수한 곰탕을 즉석에서 즐길 수 있는 곰탕 레토르트 식품을 제공하는 데있다.The present invention has been made to solve the above problems, and an object of the present invention is to reduce the peculiar smell of meat while using beef and beef bones and natural materials, and to provide excellent nutrition and taste of rich gomtang. It is to provide gomtang retort food that you can enjoy immediately.
이와 같은 목적을 달성하기 위한 본 발명은,The present invention for achieving the above object,
2∼5㎝로 절단된 사골, 우족, 잡뼈된 우골과 도가니, 스지로된 고명을 선별하여 준비하는 단계; Selecting and preparing ethmoid bone cut into 2-5 cm, beef leg, miscellaneous beef bone and crucible, and garnish made of sujiro;
상기 선별된 우골과 고명을 영상 2℃∼7℃의 냉수 탱크에서 5시간에서 10시간 동안 냉수 침지하여 1차 핏물을 제거하는 단계; removing the primary blood by immersing the selected beef bone and garnish in cold water for 5 to 10 hours in a cold water tank at a temperature of 2°C to 7°C;
상기 냉수 침지된 우골을 90℃∼100℃의 온수탱크에서 1시간에서 2시간 동안 데친 후 찬물로 세척하여 2차로 핏물을 제거하는 단계; blanching the beef bone immersed in cold water in a hot water tank at 90° C. to 100° C. for 1 hour to 2 hours, then washing with cold water to remove the blood;
상기 2차 핏물이 제거된 우골 및 고명 1: 물3의 비율로 제1 약탕기에 넣고 100℃로 6시간 동안 가열하는 1차 농축단계; a first concentration step of placing the beef bone and garnish from which the secondary blood has been removed in a ratio of 1: water 3 in the first yaktang and heating it at 100° C. for 6 hours;
상기 1차 농축단계를 실시한 우골 및 고명 1: 물 3의 비율로 제2 약탕기에 넣고 100℃로 6시간 동안 가열하는 2차 농축단계; a second concentration step of putting beef bone and garnish on which the first concentration step was performed in a ratio of 1: water 3 in a second yaktang and heating at 100° C. for 6 hours;
상기 2차 농축단계를 실시한 우골 및 고명 1 : 물 3의 비율로 제3 약탕기에넣고 100℃로 6시간 동안 가열하는 3차 농축단계; a third concentration step of putting beef bone and garnish on which the second concentration step was performed in a ratio of 1: water 3: in a third yak-tang and heating at 100° C. for 6 hours;
상기 3차 농축된 우골과 고명이 담겨진 보관 망을 원심 분리기에 넣고 뼈와 살을 분리하는 단계; placing the tertiary-concentrated beef bone and garnish in a storage net in a centrifuge to separate the bone and flesh;
상기 1차, 2차, 3차 농축된 우골 농축액을 기름분리기에 넣고 슬러지와 기름을 분리하는 단계; Putting the first, second, and third concentrated beef bone concentrate in an oil separator to separate sludge and oil;
상기 기름이 분리된 우골 농축액을 혼합탱크에 넣고 3시간에서 4시간 동안 100℃로 가열 및 교반하는 단계; Putting the oil-separated beef bone concentrate into a mixing tank and heating and stirring at 100° C. for 3 to 4 hours;
상기 교반된 우골 농축액의 곰탕을 소정의 고명과 함께 파우치 포장하는 단계로 이루어지는 것을 특징으로한다. It characterized in that it consists of the step of packaging the gomtang of the stirred beef bone concentrate with a predetermined garnish.
이와 같이 제조되는 본 발명의 곰탕은 우골 속에 잔류한 핏물을 완전히 제거함으로 잡내를 방지하는 효과와, 우골을 제1 농축 탱크, 제2 농축탱크, 제3 농축 탱크에서 순차적으로 농축시킴으로 5∼7 브릭스의 진한 농도의 곰탕을 제공할 수 있도록한 것이다The gomtang of the present invention prepared in this way has the effect of preventing miscellaneous smell by completely removing the blood remaining in the beef bone, and 5-7 Brix by sequentially concentrating the beef bone in the first concentration tank, the second concentration tank, and the third concentration tank. It is designed to provide gomtang with a thick concentration of
이상에서 상술한 바와 같이 본 발명의 모든 원료는 우리 나라 농민이 생산하는 100% 순수 토종한우만을 엄선하여 그 원료로 사용하기 때문에 국내 한우 농가의 사기진작에도 기여 할 뿐 아니라 국내 소비자의 성향과 기호에도 가장 가까이 접근 할 수 있는 기호 식품으로서 이 발명제품을 애용하는 국내의 모든 소비자들이 조리할 수 있는 방법 또한 용이하여 널리 애용 할 수 있을 것이다. 지금까지의 곰탕은 가격이 저렴한 한우의 일부 부위만을 그 원료로 사용하여 소량의 곰탕을 만들어 왔으나 본 발명은 국내는 물론 세계 최초로 기존 곰탕 원료의 2-3배의 값비싼 국내산 한우 1마리 전체 부위를 곰탕 원료로 사용하여 제조하는 기술방법으로 대량의 제품을 생산할 수 있으며 또한 원가 산출에도 큰 도움이 된다.As described above, all the raw materials of the present invention are carefully selected and used as raw materials of 100% pure native Korean beef produced by Korean farmers. As a favorite food that can be accessed most closely, all domestic consumers who love this invention will be able to use it widely because it is also easy to cook. So far, Gomtang has been made with a small amount of gomtang using only some parts of cheap Korean beef as its raw material. It is a technological method that uses gomtang as a raw material to produce a large number of products and is also very helpful in cost calculation.
가격이 저렴한 소의 부산물만을 원료로 사용하여 만드는 종래의 곰탕들은 그 원료가 한우 1마리를 기준 할 때 약 20분 의 1정도에 해당하는 물량으로 제품 수량을 대량으로 생산하기엔 원료 구입이 어려울 것이다. 이러한 단점 등을 보안하여 본 발명을 고안하였으며 특히 돈만 벌면 된다는 목적으로 수단과 방법을 구별하지 아니하고 원료를 수입산 육류(미국산, 뉴질랜드, 호주, 캐나다산등)에만 의존하고 있는 타 업체의 제품과는 그 맛과 질의 차별을 분명히 하고 있다. Conventional gomtang, which is made using only low-priced by-products of cattle as raw materials, is about one-twentieth of that of one Korean beef, so it would be difficult to purchase raw materials to mass-produce the product. The present invention was devised to secure these shortcomings, and in particular, for the purpose of earning money, it does not distinguish between means and methods and is different from the products of other companies that depend only on imported meat (USA, New Zealand, Australia, Canada, etc.) There is a clear distinction between taste and quality.
기존 대 기업에서도 수입산 원료를 사용하고 있는 반면 본 발명은 100% 국내산 토종한우 및 토종 한방 제를 주원료로 사용함으로 한우 재배를 기피하는 실정에 있는 국내 축산 농가들의 사기 진작은 물론 우리 나라 한우의 그 맥을 유지하는데도 상당한 효과가 있을 것이다.Existing large companies also use imported raw materials, while the present invention uses 100% domestic native Korean beef and native herbal medicines as the main raw materials, which not only boosts morale of domestic livestock farmers who are avoiding growing Korean beef, but also promotes the spirit of Korean beef. It will also have a significant effect on maintaining
또한 약탕기로 달여만드는 곰탕 보양식은 순수한 우리의 자연 농산물을 적절한 배합비로 하여 가공하므로써 우육, 우골의 좋은 향은 살리면서 고유의 누린내는 제거시켜주므로 맛이 담백하고 점착력이 있으며 체내에 필요한 영양소가 풍부하므로 유아나 성장기의 청소년들에게도 좋은 뿐만 아니라 노약자들이 취식하면 체력 향상에 도움을 주고 기력과 관절병 예방에 큰 기여를 할수 있는 효과가 있다. In addition, the gomtang nourishing food made by decoction with a potting machine is processed with pure natural agricultural products in an appropriate mixing ratio, thereby preserving the good flavor of beef and beef bones while removing the inherent odor. Not only is it good for infants and adolescents in the growth stage, but it also helps the elderly to improve their physical strength and contributes greatly to the prevention of joint disease and energy.
도 1은 본 고안에 의한 약탕기 곰탕의 조리 및 레토르트 진공 포장방법 의 흐름에 따른 실시예를 도시한 도면
도 2는 본 고안에 의한 약탕기 곰탕의 조리 및 레토르트 진공 포장방법의 흐름에 따라 제조한 곰탕의 관능검사 의 결과를 도시한 도면1 is a view showing an embodiment according to the flow of the cooking and retort vacuum packaging method of yaktanggi gomtang according to the present invention;
2 is a view showing the results of sensory test of gomtang prepared according to the flow of cooking and retort vacuum packaging method of yaktanggi gomtang according to the present invention;
이하에서는, 첨부도면을 참고하여 본 발명에 따른 바람직한 실시예를 보다 상세하게 설명하기로 한다.Hereinafter, preferred embodiments according to the present invention will be described in more detail with reference to the accompanying drawings.
본 발명 설명에 앞서, 이하의 특정한 구조 내지 기능적 설명들은 단지 본 발명의 개념에 따른 실시예를 설명하기 위한 목적으로 예시된 것으로, 본 발명의 개념에 따른 실시예들은 다양한 형태로 실시될 수 있으며, 본 명세서에 설명된 실시예들에 한정되는 것으로 해석되어서는 아니된다. Prior to the description of the present invention, the following specific structural or functional descriptions are only exemplified for the purpose of describing embodiments according to the concept of the present invention, and embodiments according to the concept of the present invention may be implemented in various forms, It should not be construed as limited to the embodiments described herein.
또한, 본 발명의 개념에 따른 실시예는 다양한 변경을 가할 수 있고 여러 가지 형태를 가질 수 있으므로, 특정실시예들은 도면에 예시하고 본 명세서에 상세하게 설명하고자 한다. 그러나, 이는 본 발명의 개념에 따른 실시예들을 특정한 개시 형태에 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위에 포함되는 모든 변경물, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다. In addition, since the embodiment according to the concept of the present invention may have various changes and may have various forms, specific embodiments are illustrated in the drawings and described in detail herein. However, this is not intended to limit the embodiments according to the concept of the present invention to a specific disclosed form, and it should be understood to include all modifications, equivalents and substitutes included in the spirit and scope of the present invention.
본 발명에서는 곰탕 조리시 약탕기를 사용한다.In the present invention, a yaktang device is used when cooking gomtang.
약탕기는 은근하면서도 고열을 지속적이고 균일하게 유지시켜 소 뼈 속에 들어 있는 진액을 추출하는데 효과적이다. The yaktanggi is effective in extracting the essence contained in the bones of cattle by maintaining the high heat continuously and uniformly while subtly.
특히, 약탕기는 전통적으로 도기를 생산하는데 활용되어 왔다. 약탕기는 도기, 즉 약탕용 항아리를 이용하여 고온에서 끓이거나 달이는데 사용되는 도구이며, 전통적으로 한약을 달이는데 사용되어 왔다.In particular, yaktanggi has been traditionally used to produce pottery. Yaktanggi is a tool used to boil or decoction at high temperature using earthenware, that is, pots for medicinal water, and has been traditionally used to decoction herbal medicines.
이러한 약탕기는 유리질 광물질로 만들어져 있기 때문에 열전도율이 낮아 서서히 가열되고 서서히 식는 등 온도를 일정하게 유지한다는 점에서 타 가열용기들과 엄연한 차이를 갖는다. Since this water heater is made of a glassy mineral, it has a stark difference from other heating vessels in that it has a low thermal conductivity and maintains a constant temperature such as heating and cooling slowly.
또한, 약탕기는 항아리 구조이기 때문에 내부 압력이 높아 끓는 점이 100℃를 웃돌고, 다른 가열 용기들에 비해 내용물의 달임과 열활용 측면에서 효율과 효과가 매우 높다. In addition, because the pot structure has a high internal pressure, the boiling point exceeds 100℃, and the efficiency and effect are very high in terms of decoction of contents and heat utilization compared to other heating containers.
특히, 탕 물의 색이 진하고, 물의 기화가 적어 손실도 가장 적으며, 비중이 높아 잘 달여지는 것으로 입증되어 있으며, 무엇보다도 약탕기를 사용하게 되면 피조리물의 원형을 그대로 유지한 채 맛과 영양을 높이는 것으로 알려져 있다. In particular, the color of the hot water is dark, the loss of water is minimal due to the small amount of water vaporization, and it has been proven to be well cooked due to its high specific gravity. it is known
본 발명은 이러한 약탕기를 이용한 조리는 소의 뼈 속에 있는 진액을 원활하게 추출하면서 뼈의 연화작용 까지 촉진하여 씹어 먹을 수도 있도록 구성한 것에 큰 특징이 있다. The present invention has a great feature in that the cooking using this yaktanggi is configured so that it can be chewed and eaten by smoothly extracting the juice from the bones of the cow while promoting the softening of the bones.
또한, 본 발명에서는 이러한 약탕기를 다수개 제작하여 다행다열로 배열한 다음 동시에 가열 조리함으로써 대량 생산도 가능한 장점을 가진다. In addition, the present invention has the advantage that mass production is also possible by manufacturing a plurality of such medicinal water heaters, arranging them in multiple rows, and then heating and cooking them at the same time.
밀봉 단계(S108)에서는 육수 혼합 단계(S105)을 거쳐 제조된 곰탕이 파우치에 주입되어 진공 포장된다. 곰In the sealing step (S108), the gomtang prepared through the broth mixing step (S105) is injected into the pouch and vacuum-packed. bear
탕은 300 내지 350g 씩 소분하여 파우치에 주입된 후 밀봉된다.The soup is subdivided into 300 to 350 g each and injected into the pouch and then sealed.
레토르트 단계(S107)에서는 밀봉 단계를 거친 파우치가 가열 살균된다. 곰탕이 밀봉된 파우치는 고온 고압 가열솥에 투입되어 가열 살균됨으로써, 상온에서 장기간 보관이 가능한 곰탕 레토르트 식품으로 제조된다. 살균은 110 내지 150℃에서 1 내지 5kgf/cm2의 압력으로 20 내지 40분간 실시될 수 있으며, 이에 한정되지 않는다. In the retort step (S107), the pouch that has undergone the sealing step is heat-sterilized. The sealed pouch of Gomtang is put into a high-temperature and high-pressure cooker and heat sterilized to produce Gomtang retort food that can be stored for a long time at room temperature. Sterilization may be carried out at a pressure of 1 to 5 kgf/cm 2 at 110 to 150° C. for 20 to 40 minutes, but is not limited thereto.
레토르트 파우치는 병이나 금속관에 비해 얇고 평평한 형상을 가지고 있어 살균시에 내용물 중심까지의 열의 침투시간이 빨라진다. 따라서 살균 시간이 단축되어 내용물의 영양 손실이나 품질 손상을 막을 수 있고, 살균제및 보조제 등의 식품 첨가물을 사용하지 않으면서도 상온에서 1년 이상 장기보존이 가능하다. 또한 통조림이나병조림에 비해 가벼워 휴대하기가 쉽다. The retort pouch has a thin and flat shape compared to a bottle or a metal tube, so the penetration time of heat to the center of the contents is faster during sterilization. Therefore, the sterilization time can be shortened to prevent nutritional loss or quality damage of the contents, and long-term storage is possible at room temperature for more than one year without using food additives such as sterilizers and supplements. In addition, it is lighter than canned or bottled food and is easy to carry.
곰탕 레토르트 식품은 특별한 도구 없이 개봉이 가능하며 취식할 때 간단히 데우기만 하면 되므로 편리하다. Gomtang retort food can be opened without any special tools, and it is convenient to simply heat it up when eating.
또한 포장재 값이 통조림 등에 비하여 매우 저렴하고, 제조 시 소모되는 에너지가 기존 통조림 제조 공정의 약1/4 수준이므로 대량 생산에 있어 유리하다. In addition, the packaging material is very cheap compared to canned food and the energy consumed during manufacturing is about 1/4 of that of the existing canned food manufacturing process, so it is advantageous for mass production.
도 2는 실시예와 비교예 1 내지 3의 관능평가 결과를 나타낸 것이다.2 shows the sensory evaluation results of Examples and Comparative Examples 1 to 3;
관능 평가를 위하여, 가열 살균된 곰탕 레토르트 파우치를 개봉한 후, 관능검사요원 20명(남녀 각각 10명)이 5점 척도법에 의하여 곰탕의 누린내, 구수함, 느끼함을 평가하였다.For sensory evaluation, after opening the heat-sterilized Gomtang retort pouch, 20 sensory test personnel (10 males and females each) evaluated Gomtang's norin, savory, and greasy taste by a 5-point scale method.
도시된 바와 같이, 실시예는 지방의 느끼한 맛이 다소 높지 않았지만, 누린내가 적고 구수한 맛이 우수하다. 사육시 마늘이 급여되지 않은 소 고기로 제조된 비교예 1은 실시예에 비하여 느끼함이 다소 증가하지만, 구수함은 다소 감소되고 누린내가 심해지는 것으로 나타났다. 저온 숙성을 하지 않은 소 고기로 제조된 비교예 2는 실시예에 비하여 구수함이 감소되고 느끼함이 다소 증가되는 것으로 나타났다. 육수를 제조할 때에 대파 뿌리, 오가피 및 감초 등을 첨가하지 않고 제조된 비교예 3은 실시예에 비하여 구수함이 감소되는 것으로 나타났다. As shown, the embodiment did not have a rather high greasy taste of fat, but had a small odor and excellent savory taste. Comparative Example 1, which was prepared from beef meat not fed with garlic during breeding, slightly increased greasiness compared to Example, but slightly decreased savory taste and increased nurin smell. Comparative Example 2, which was prepared from beef meat not aged at low temperature, was found to have reduced savory and slightly increased greasiness compared to Example. Comparative Example 3, which was prepared without adding green onion roots, scallops and licorice, when preparing the broth, was found to have reduced savory taste compared to Examples.
Claims (1)
상기 선별된 우골과 고명을 영상 2℃∼5℃의 냉수 탱크에서 5시간에서 10시간 동안 냉수 침지하여 1차 핏물을 제거하는 단계;
상기 냉수 침지된 우골을 90℃∼100℃의 온수탱크에서 1시간에서 2시간 동안 데친 후 찬물로 세척하여 2차로 핏물을 제거하는 단계;
상기 2차 핏물이 제거된 우골 및 고명 1; 물3의 비율로 제1 약탕기에 넣고 100℃로 6시간 동안 가열하는 1차농축단계;
상기 1차 농축단계를 실시한 우골 및 고명 1: 물3의 비율로 제2 약탕기에 넣고 100℃로 6시간 동안 가열하는 2차 농축단계;
상기 2차 농축단계를 실시한 우골 및 고명 1 : 물3의 비율로 제3 약탕기에넣고 100℃로 6시간 동안 가열하는 3차 농축단계;
상기 3차 농축된 우골과 고명이 담결진 망을 원심 분리기에 넣고 뼈와 살을 분리하는 단계;
상기 1차, 2차, 3차 농축된 우골 농축액을 기름분리기에 넣고 슬러지와 기름을 분리하는 단계;
상기 기름이 분리된 우골 농축액을 혼합탱크에 넣고 3시간에서 4시간 동안 100℃로 가열 및 교반하는 단계;
상기 교반된 약탕기에 조리된 우골 농축액의 곰탕을 소정의 고명과 함께 레토르트 파우치에 진공 포장하는 단계로 이루어지는 것을 특징으로 하는 곰탕 제조 방법.
Selecting and preparing ethmoid bone cut into 2 to 5 cm, beef leg, miscellaneous beef bone and crucible, and garnish made of sujiro;
removing the primary blood by immersing the selected beef bone and garnish in cold water for 5 to 10 hours in a cold water tank at a temperature of 2°C to 5°C;
blanching the beef bone immersed in cold water in a hot water tank at 90° C. to 100° C. for 1 hour to 2 hours, then washing with cold water to remove blood;
Beef bone and garnish 1 from which the secondary blood was removed; 1st concentration step of putting water in a ratio of 3 to the first medicinal water heater and heating at 100° C. for 6 hours;
a second concentration step of putting beef bone and garnish on which the first concentration step was performed in a ratio of 1: water 3 in a second yaktang and heating at 100° C. for 6 hours;
a third concentration step of putting beef bone and garnish on which the second concentration step was performed in a ratio of 1: water 3: 3 in a third pot and heating at 100° C. for 6 hours;
Putting the tertiary-concentrated beef bone and garnished net in a centrifuge and separating the bones from the flesh;
Putting the first, second, and third concentrated beef bone concentrate in an oil separator to separate sludge and oil;
Putting the oil-separated beef bone concentrate into a mixing tank and heating and stirring at 100° C. for 3 to 4 hours;
A method for producing gomtang, characterized in that it comprises the step of vacuum packaging the gomtang of beef bone concentrate cooked in the stirred yaktang in a retort pouch together with a predetermined garnish.
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| KR1020200018715A KR20210104242A (en) | 2020-02-17 | 2020-02-17 | Methods of cooking Gomtang cooked with a medicinal bath and methods of vacuum packing |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102625528B1 (en) | 2023-09-25 | 2024-01-15 | 박병궁 | Meat broth for seolleongtang, seolleongtang using the same, and preparing method thereof |
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2020
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102625528B1 (en) | 2023-09-25 | 2024-01-15 | 박병궁 | Meat broth for seolleongtang, seolleongtang using the same, and preparing method thereof |
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