KR20220152891A - Method for making bibim-naeng myun - Google Patents

Abstract

The present invention relates to a method for preparing spicy buckwheat noodles with pan-fried battered beef, having a more refreshing flavor than a conventional paste for spicy buckwheat noodles. More specifically, the method includes: a first step of preparing broth; a second step of preparing pan-fried battered beef; a third step of preparing a paste for spicy buckwheat noodles; and a fourth step of preparing spicy buckwheat noodles by using the broth, the pan-fried battered beef, and the paste for spicy buckwheat noodles, wherein the second step includes a 2-1 step in which a meat prepared for the pan-fried battered beef is a chuck eye roll which is cut flat in a frozen state and defrosted when preparing the pan-fried battered beef. The 2-1 step includes: a first ripening step of dipping the chuck eye roll in seasoning containing sprout ginseng juice; and a second ripening step of placing a ripening aid containing sprouted ginseng cut bodies between stacked chuck eye rolls.

Description

Method of manufacturing bibim naengmyeon in meatballs {METHOD FOR MAKING BIBIM-NAENG MYUN}

The present invention relates to a method for manufacturing cold noodles with meat.

The present invention relates to a method for manufacturing cold noodles with meat. Yukjeon Bibim naengmyeon is bibim naengmyeon with yukjeon. Yukjeon refers to beef cut into bite-sized pieces, seasoned with salt and pepper, and then coated with flour and eggs and fried. It is okay to simply eat it as a dessert, but if you eat cold noodles as a meal, you may feel hungry. In the present invention, cold noodles are served with meat so that you can feel enough for one meal. However, since Yukjeon and Naengmyeon are not originally served together, if you put the generally prepared Yukjeon on Naengmyeon, the Yukjeon and Bibim Naengmyeon do not match, and the taste may be out of place.

In addition, there is a need to provide cold noodles with an appropriate taste to Koreans because many people feel that conventional cold noodles are somewhat bland, but many people feel that cold noodles are spicy.

In addition, recent bibim naengmyeon pursues only the spicy taste rather than the fresh taste of the bibim naengmyeon itself, becoming a naengmyeon that only some enthusiasts can eat. have

The present invention has been made to solve the above problems, and provides a sauce that is not as spicy as bibim naengmyeon without being milder than conventional water naengmyeon, and does not have a naengmyeon in the meat that is served with naengmyeon and is suitable for cold noodle. Its purpose is to provide meatballs prepared through an aging method that allows you to feel the taste of beef.

In addition, it is an object of the present invention to provide a manufacturing method that allows a more refreshing taste than conventional bibim naengmyeonjang.

In the present invention, in order to solve the above problems, there is provided a method for producing cold noodles with meat, comprising: a first step of preparing broth; A second step of preparing meat; A third step of manufacturing bibim naengmyeonjang; It includes the third step of manufacturing bibim naengmyeon using the prepared broth, meat and bibim naengmyeon paste, and the meat produced in the second step is cut flat in a frozen state as a meat ball, It goes through the 2-1st step of thawing, which includes the first ripening step of dipping the kernels in seasoning containing ginseng sprout juice and the second ripening step of placing a ripening aid containing cut ginseng sprouts between the layered cores. can

Seasoning for the first maturation is 100 parts by weight of apple juice and 0.01 to 0.04 parts by weight of rice wine based on 100 parts by weight of water. It may be aged for 4 to 6 hours at 0 to 10 degrees Celsius in a mixture made by mixing 10 to 2 parts by weight of sprout ginseng juice and 0.1 to 0.2 parts by weight of lemon juice.

The aging aid used for the secondary aging is cut 100 parts by weight of shiitake mushrooms with respect to 100 parts by weight of leaves and roots of 1-year-old sprout ginseng into pieces of about 0.5 cm to 1 cm in size. It may have been matured to some extent.

The first step is to provide a small cow, immerse the provided cow in water for 2 to 3 hours to remove blood, and water at a mass ratio of 1: 3 to 1: 4 for the blood removed. It may include mixing and heating in a cauldron for 40 to 50 minutes, removing floating matter from heating, adding garlic, ginger, and soy sauce and heating for 2 hours, and filtering the heated broth through a sieve.

Further comprising the step of preparing red pepper seed sauce, pouring water at a ratio of 1:5 to 1:6 parts by weight based on 1 part by weight of dried red pepper and soaking dried red pepper for 12 to 13 hours in a refrigerator at 0 to 1 degree Celsius The step of rotting red pepper seeds at a ratio of 1:0,04 to 0,06 parts by weight of red pepper seeds to 1 part by weight of the water in which the red pepper was bitten, heating them over high heat for 1 hour, and then heating them over low heat for 8 hours after boiling, and all the red pepper seeds It may include; scooping out and sieving through a sieve.

According to the invention as described above, it has the effect of providing cold noodles that go well with meat battles while having a spiciness suitable for Koreans.

1 is a diagram showing one embodiment according to the present invention;

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings. The drawing is a diagram showing a method of manufacturing cold noodles with meat according to the present invention. The present invention provides a method for manufacturing meat and bibim naengmyeon so that the taste of meat and bibim naengmyeon can be harmonized with each other.

1) Manufacture of Naengmyeon broth

The meat and bibim naengmyeon according to the present invention proceeds slightly differently from the existing manufacturing method. The first step in making cold noodle broth is to soak 15 kg of cattle heads cut into about 6 cm in water for at least 2 to 3 hours to remove blood. Maguri is included in the rib part of the cow, and refers to the part where the meat is attached to the bone by removing the sirloin of the back and the brisket of the lower part, and is often used for soup or broth.

At this time, in order to remove blood or oil, run running water or change the water once every 30 minutes to effectively remove blood.

The pretreatment process is finished by removing the bone powder and fat lumps that have settled in the mouthpiece where the blood has been removed.

The mass ratio of the pretreated horseradish and water is mixed with water at a ratio of 1:3 to 1:4 with respect to the mass of the horseradish 1 and heated in a cauldron for 40 to 50 minutes. To do this, heat it over high heat. About 48 liters of water per 15 kg of horseradish is poured and heated.

The work to remove the floating matter continues without turning off the fire. If it continues for about 20 minutes, most of the floating matter is removed. Since the floating matter may be adsorbed between the meat, remove the floating matter in the middle of the meat while stirring the whole thing. .

In the state in which the floating matter is removed, 0.01 to 0.015 parts by weight of garlic, 0.002 to 0.005 parts by weight of minced ginger, 0.006 to 0.01 parts by weight of soy sauce are added to 1 part by weight of minced horseradish, and heated for about 2 hours. Stir thoroughly every minute. About 500g of minced garlic, 100g of minced ginger, and 350g of dark soy sauce per 15kg of makguri is the right ratio.

The broth made in this way is filtered through a sieve, cooled sufficiently, and stored in a freezer below minus 18 degrees Celsius. At this time, if minced garlic, minced ginger, bone fragments, etc. remain, they cause a foreign body sensation, so filter them through a fine sieve and remove the oil that hardens during the cooling process.

2) Manufacture of red pepper seed sauce

Pour water at a ratio of 1:5 to 1:6 with respect to 1 part by weight of dried pepper, so that the dried pepper is sufficiently submerged, and the dried pepper is sufficiently soaked in a refrigerator at 0 to 1 degree Celsius. After soaking for about 12 to 13 hours, Drain the peppers.

Red pepper seeds are mixed at a rate of 0.04 to 0.06 parts by weight of red pepper seeds per 1 part by weight of water in which the red pepper is soaked. When red pepper seeds are heated for a long time, small red pepper seed powders, etc., remain and cause a foreign body sensation. . It is rapidly cooled to prevent the flavor of dried peppers and pepper seeds in the pepper seed sauce from decreasing. Red pepper seed sauce is added to suit the taste of Koreans who want a spicy taste with red pepper, rather than the somewhat bland taste of conventional bibim naengmyeon or the too spicy taste of bibim naengmyeon. When adding red pepper seed sauce, the overall taste of cold noodles Ratings rise rapidly.

3) Manufacture of marinade

Cut 7 kg of ribs into less than 2 cm pieces and soak them in water for at least 2 hours to remove blood. End galbi refers to the thin-boned part of the ribs, other than the thick-boned ribs, and is characterized by soft meat.

Pour water with a mass ratio of 1:6 to 1:8 for 1 kg of ribs, boil for 40 minutes, and remove impurities for 15 to 20 minutes without turning off the fire. Since suspended matter may be adsorbed between the ribs and the meat, remove impurities and stir the whole thing even in the middle of boiling. Since the ribs are cut to less than 2cm, it is easy to remove impurities. After removing impurities, 0.02 to 0.03 parts by weight of garlic, 0.004 to 0.01 parts by weight of minced ginger, 0.012 to 0.02 parts by weight of dark soy sauce are added to 1 part by weight of the ribs, and heated for 1 to 2 hours so that the rich taste of the meat can be fully brewed. Stir every 30 minutes, and the broth produced in this way is filtered through a sieve and stored in a freezer at -18 degrees Celsius after cooling sufficiently. Since minced garlic, minced ginger, and bone fragments of the ribs cause a foreign body sensation, filter through a fine sieve to avoid large debris, cool, and remove hardened oil.

In addition, the trimmed green onion is washed, dried, and cut into 1 to 1.5 mm size using a leek cutter, and the trimmed onion is washed, dried, and ground into 2.5 mm size using a red pepper grinding mixer. In addition, the dried red pepper filtered during preparation of red pepper seed sauce is ground into a size of about 2 mm using a red pepper grinding blender.

The meat broth made from the pulverized red pepper and ribs is mixed with chopped green onion, crushed onion, red pepper powder, starch syrup, thick soy sauce, minced garlic, minced ginger, white sugar, and brown sugar. 4.4 Cut green onion 1.3 Crushed onion 1.3 Red pepper powder 24 Starch syrup 1.6 Dark soy sauce 2.5 Minced garlic 0.5 Minced ginger 0.08 White sugar 2.1 Brown sugar Mix at a ratio of 1.25. About 12 kg of dried red pepper is used.

The mixed sauce is subdivided into 20kg units and frozen and matured for more than 30 days in a freezer at a temperature of 18 degrees below zero.

When cooling, oxygen is injected while stirring in a state where the temperature is lowered to about -3 degrees Celsius to -3 degrees Celsius so that the oxygen can be dissolved in the sauce. After performing this oxygen injection operation at about 0 degrees Celsius to -3 degrees Celsius for about 1 hour, it is frozen and matured in a freezer at -18 degrees below zero. Freezing at minus 18 degrees is necessary for long-term storage and supply to franchisees, but it can slightly damage the original taste of the ingredients. By reacting with oxygen, the oxygen can be dissolved in the water of the source. After that, even the dissolved oxygen is cooled together by rapid freezing and then dissolved together when thawing. You will be able to experience more of its aroma and flavor. The oxygen inlet and outlet are given separately, and oxygen is continuously injected toward the oxygen inlet, and the gas and oxygen coming out of the outlet are injected back into the inlet together.

4) Field manufacturing

Neck loin refers to the part of the nape of the neck of a cow, and loin loin refers to the part where the loin and loin overlap. . In the present invention, Almoksim is used because the texture is better than that of woodsim and Koreans prefer Almoksim.

However, in the case of manufacturing meat dumplings using the raw meat as it is, the smell of the meat is caught by seasoning such as pepper that goes into the egg coating of the meat. There are cases where you can feel the fishy smell from the meat. Usually, grilled meat is seasoned with salt and pepper during the grilling process, so grilled meat has a charcoal smell when grilled over charcoal. .

However, if meat cooked over charcoal is served to naengmyeon as it is, it must be served on a separate plate from the naengmyeon.

The present invention provides a method for providing cold noodles with meat, but removing odors from meat used for meat and making the meat itself taste good. To this end, the meat used for meat is aged and used.

After cutting the roe loksim into 3.5 mm thick slices, they are dusted with flour and stored frozen. When cutting the meat, it is kept frozen so that the meat does not melt, and the working time is minimized as much as possible.

The cut kernels are aged and thawed together in a refrigerator at 0 degrees Celsius to 4 degrees Celsius. When thawing, the seasoning composition for the first aging is used to mature using the seasoning composition for the first aging. This is to ensure that you can feel the unique taste of the meat itself while holding the bad smell of the meat. Since the meat pancake is made by coating it with flour, the seasoning does not permeate the meat itself, so it undergoes the first aging process so that the meat can also feel the taste. However, since the meat is coated in flour, it is different from normal grilling or aging for bulgogi by allowing a subtle fragrance to be felt without conflicting with the taste felt in the flour coating.

Seasoning for the first maturation is 100 parts by weight of apple juice and 0.01 to 0.04 parts by weight of rice wine based on 100 parts by weight of water. A mixture prepared by mixing 10 to 2 parts by weight of ginseng sprout juice and 0.1 to 0.2 parts by weight of lemon juice is aged at 0 to 10 degrees Celsius for 4 to 6 hours.

Rice wine softens the meat, and apple juice and lemon juice enhance the taste and aroma. Also, sprout ginseng juice and rice wine play a role in catching the bad smell from meat.

Apple juice refers to a product made by crushing and mashing apples, and it is okay even if a rather large chunk of pulp remains. In addition to apples, fruits such as pears and kiwis can be used together, and they play a role in enhancing the taste and aroma, and it is possible to use other fruits according to preference.

Lemon juice is used by peeling the skin of a lemon and crushing or grinding only the lemon kernels to make juice.

Sprout ginseng refers to growing ginseng seedlings within 4 weeks of planting leaves and stems. When the stems and leaves are completely formed, it is called sprout ginseng. It is conventional ginseng that is sold with years of age, such as yearly roots.

Since sprout ginseng is grown from ginseng seedlings within 2 to 4 weeks, it can be grown and sold faster than ginseng, and not only the root, but also the leaves and stems of sprout ginseng are eaten. Although less than ginseng, there is also a research result that the amount of saponin in the leaves and stems is higher than perennial ginseng. In particular, since the leaves and stems do not grow after the former leaves, there is no need to use perennial ginseng when ingesting ginsenosides in the leaves and roots. In addition, perennial root ginseng has the disadvantage of being several times more expensive than sprout ginseng. The reason why perennial root ginseng is expensive is because only the root of perennial root is consumed, and only when grown as a perennial root, the content of ginsenosides increases in the root side, and only the root part is used for manufacturing red ginseng.

In the present invention, sprout ginseng is used instead of perennial root ginseng, and not only the roots but also the leaves and stems are used together. .

In addition, the ginsenoside content of sprout ginseng is not lower than that of perennial ginseng when viewed as a whole from leaves, stems, and roots. but the effect is better. In addition, since the ingredients used together soften the meat quality and increase the flavor, even if only the meat part is consumed when made with meat, the texture and taste do not deteriorate significantly.

For the secondary aging, finely chop the leaves, stems and roots of shiitake mushrooms and ginseng sprouts, sprinkle them between the tree trunks, and stack the tree trunks. The second aging is to make it at the right temperature for making jeon at room temperature. Shiitake mushrooms and ginseng sprouts are used to remove miscellaneous odors and give out a subtle fragrance. Seasonings such as garlic and pepper are not suitable for use on uncooked meat, and there is a risk that the flavor will be too strong in the meat itself.

In the present invention, 100 parts by weight of shiitake mushrooms are cut into a size of about 0.5 cm to 1 cm with respect to 100 parts by weight of leaves and roots of 1-year-old sprout ginseng, put in an appropriate amount between the kernel lumps, and aged for 4 hours and 12 hours.

The first aging and the second aging are carried out together with the thawing process of defrosting the meat used for meat, so it takes more time than the existing manufacturing process or it does not.

Ginseng sprouts and shiitake mushrooms are placed between the cut almond cores at a ratio of 1:0.01 to 0.1 parts by weight with respect to approximately 1 part by weight of the kernel core, and the core core is stacked in 2 to 4 layers.

In this way, thawed and aged eggs are used to prepare meatballs. 1:0.005 to 1:0.006 of salt and 1:0.001 to 1:0.0012 of black pepper are mixed with salt in an amount of 1:0.005 to 1:0.0012 based on 1 part by weight of eggs. Prepare the water. Usually, 150 eggs of about 60 grams are mixed in a ratio of 45 grams of salt, 45 grams of dashi, and 10 grams of pepper, and mix the seasoning and egg water sufficiently.

The meat pan or iron plate is sufficiently heated in advance, but if it is not sufficiently heated, the egg may stick or the outside may be burned and the inside may not be cooked. The previously floured egg core is evenly coated with egg water and baked over medium heat. The baked meatballs are cooled by minimizing the overlapping sides of the meatballs. The cooled meat is cut into bite-size pieces that are 7 cm long and 0.5 cn thick.

5) Manufacture of Bibim Naengmyeon

Thaw the previously frozen cold noodle broth and red pepper seed sauce in a refrigerator at 0 to 1 degree Celsius. If exposed to direct sunlight, thawed at room temperature, or thawed in a double boiler, the taste may change or become corrupted.

Vinegar and red pepper seed sauce are mixed with the thawed broth. Vinegar and red pepper seed sauce are mixed in a ratio of 1:0.015 to 1:0.0018 with respect to 1 part by weight of broth, and the noodles boiled in boiling water for about 50 seconds are kneaded under running cold water to remove starch. releases In order for the noodles to cook evenly, the noodles are added after boiling enough water to cook, and the starch must be sufficiently dissolved.

Knead the noodles once more in the prepared ice water to maximize the chewiness of the noodles. Roll the noodles round and place them in a bowl, then stack them one by one in the order of sesame oil, seasoned bibim naengmyeon sauce, naengmyeon kimchi, pear cucumber, and meat pancakes. At this time, since it can harm the concentration and liver of the broth, it is performed with enough water removed, and while stacking the garnish, press enough to keep it from falling down to maintain its shape.

Put chives and sesame salt on top of the meat and add the prepared broth. Usually, about 90g of Hangeureungse Bibim Naengmyeon is served with yeongnyeomjang, but in the case of Bibim Naengmyeon, pour about 30ml of broth.

5) Example

Two kinds of meat wares made according to the present invention and three kinds of meat wares made by the existing method were evaluated by 90 people on a scale of 5 points, such as texture, odor, aroma, and overall taste (satisfaction). Yukjeon according to the present invention, in Example 1, the amount of sprout ginseng used in the first and second maturation was maximized, and in Example 2, the amount of sprout ginseng used in the first and second maturation was minimized. . Comparative Examples 1, 2, and 3 provided meat from stores sold on the market, and the tasters proceeded without knowing which ones were manufactured by Comparative Examples and Examples. (The lower the catch, the higher the satisfaction, and the higher the other, the higher the satisfaction)

texture catch up incense overall taste
(satisfaction) Example 1 4.5 0.4 4.6 4.7 Example 2 4.4 0.7 3.8 4.3 Comparative Example 1 4.3 1.1 3.1 3.9 Comparative Example 2 3.4 1.8 2.9 3.1 Comparative Example 3 3.6 1.3 3.1 3.6

The difference between Examples 1 and 2 is the difference in the ginseng sprouts used. In particular, there is a difference in the smell and smell felt in the meat battle, which can be seen to bring a difference in overall satisfaction. In addition, Comparative Example is cooked using its own method without using sprout ginseng. Comparative Example 1 has less odor, but it is a little less odor than the embodiment according to the present invention, which makes it difficult to feel the fragrance. It also reduces satisfaction. In Comparative Example 1, although the texture does not fall much compared to Examples 1 and 2, it seems that the overall satisfaction is lowered because the miscellaneous smell and fragrance do not follow those of Example. Comparative Example 2 has the most unpleasant odor, but it can be seen that this reduces the overall taste.

Next, the case of cooling and using the bibim naengmyeonjang while supplying oxygen (Example 3) and the case of cooling and using the bibim naengmyeonjang without supplying oxygen (Example 4) compared the flavor and odor, especially the bibim naengmyeon. The degree of satisfaction with the freshness that can be felt in the intestines was compared. (out of 5, the higher the better)

freshness incense overall taste
(satisfaction) Example 3 4.7 4.7 4.7 Example 4 4.4 4.3 4.4 Comparative Example 4 4.1 3.3 4.1 Comparative Example 5 3.8 3.1 3.7

As shown in Example 3, it was found that the overall taste as well as the freshness and aroma felt by the consumer was superior to that of the bibim naengmyeon prepared in the same way. In particular, the freshness felt by consumers seems to be superior even when compared to naengmyeon prepared in the same way except for oxygen supply, and this difference seems to have contributed to overall satisfaction.

Claims (7)

As a method of manufacturing cold noodles with meat,
A first step of preparing broth;
A second step of preparing meat;
A third step of manufacturing bibim naengmyeonjang;
Including the third step of manufacturing bibim naengmyeon using the prepared broth, meat and bibim naengmyeon paste,
In the second step, the meat produced in the meat dumpling is cut flat in a state of being frozen as an egg core, and goes through the 2-1st step of thawing when preparing the meatball. maturation stage
A method for manufacturing bibim naengmyeon topped with meat, including a second aging step of arranging a aging aid containing ginseng sprouts between the stacked egg cores According to claim 1, Bibim naengmyeonjang provides end ribs cut to 2 cm or less, removes blood, provides 700 parts by weight of water based on 100 parts by weight of end ribs, boils for 40 minutes, removes impurities, and removes impurities based on 1 part by weight of end ribs Add 2 to 3 parts by weight of garlic, 0.4 to 1 part by weight of minced ginger, 1.2 to 2 parts by weight of soy sauce, and heat for 1 to 2 hours. Filter to remove solids
100 parts by mass of pulverized dried red pepper 440 chopped green onion 130 crushed onion 130 red pepper powder 2400 starch syrup 160 dark soy sauce 250 minced garlic 50 minced ginger 8 white sugar 210 Brown sugar 125 Mixed at a ratio of 125 minus 18 degrees below zero Method for manufacturing bibim naengmyeon topped with meat to be stored in the freezer of The method of claim 2, further comprising an oxygen supply step of supplying and stirring oxygen to the marinade at -0 to -3 ° C before storing in a freezer at -18 ° C or lower. According to claim 3,
Seasoning for the first maturation is 100 parts by weight of apple juice and 0.01 to 0.04 parts by weight of rice wine based on 100 parts by weight of water. Method for producing bibim naengmyeon topped with meat, characterized by aging at 0 to 10 degrees Celsius for 4 to 6 hours in a mixture made by mixing 10 to 2 parts by weight of sprout ginseng juice and 0.1 to 0.2 parts by weight of lemon juice According to claim 4, the aging aid used for the secondary aging is cut 100 parts by weight of shiitake mushrooms with respect to 100 parts by weight of leaves and roots of 1-year-old sprout ginseng to about 0.5 cm to 1 cm in size, and is applied in an appropriate amount between the kernels. Method for manufacturing bibim naengmyeon topped with meat, characterized in that it is added and aged for 4 hours and 12 hours
The method of claim 5, wherein the first step is the step of providing somaguri and immersing the provided somaguri in water for 2 to 3 hours to remove blood;
The step of heating in a cauldron for 40 to 50 minutes by mixing water in a mass ratio of 1:3 to 1:4 for the blood-free cowmaguri;
The step of removing floating matter from heating; and
Adding garlic, ginger, and soy sauce and heating for 2 hours
Method for manufacturing bibim naengmyeon topped with meat, comprising filtering the heated broth through a sieve The method of claim 5, further comprising the step of preparing red pepper seed sauce
Pouring water at a ratio of 1:5 to 1:6 parts by weight based on 1 part by weight of dried pepper and calling dried pepper for 12 to 13 hours in a refrigerator at 0 to 1 degree Celsius
The step of rotting red pepper seeds at a ratio of 1:0,04 to 0,06 parts by weight of red pepper seeds to 1 part by weight of water in which the red pepper is bitten, heating them over high heat for 1 hour, and then heating them over low heat for 8 hours after boiling;
Including, scooping out all the pepper seeds and sifting through a sieve.
How to make bibim naengmyeon topped with meat

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