KR101706472B1 - A method of making meat broth and meat broth made thereby - Google Patents

Abstract

More particularly, the present invention relates to a method for manufacturing broth and a method for producing broth by adding natural medicinal herbs and seafood as raw materials without using salt and artificial seasonings. And a method for producing broth water added with a herb medicine.
According to the present invention, the taste of the food is recovered by the sodium derived from the mussel even if no salt is separately added, and the flavor and aroma are added by the components extracted from the herbal composition and the herb medicine.

Description

METHOD OF MAKING MEAT BROTH AND MEAT BROTH MADE THEREBY BACKGROUND OF THE INVENTION 1. Field of the Invention < RTI ID = 0.0 >

More particularly, the present invention relates to a method for producing broth water containing natural medicinal herbs and seafood, and more particularly, to a method for producing seaweed for broth, such as Samgyetang and seafood, without using salt and artificial seasoning, And a method for producing broth water added with a herb medicine.

Traditionally, Korean people have a food culture in which they put various kinds of food ingredients in water, boil them, and then eat meat and vegetables together with broth.

While boiling or boiling foods such as tang or soup, they use pure water, but they also use boiled broth with meat, seafood, and mushrooms.

When the soup is used in a soup or soup, the flavor is added, and various flavors and nutritions are added, so that many recipes for producing soup are being made.

Chicken and seafood (shellfish, fish, octopus, etc.) are widely used as ingredients to boil. In the case of Samgyetang, samgyetang, made by boiling glutinous rice, garlic, jujube, and ginseng in water, is boiled for a long time and has been widely used in summer. The existing Samgyetang is made by mixing chicken, ginseng, hwanggi, jujube, garlic, ginger, pear, glutinous rice, chestnut, salt and so on in a common pot and adding proper amount of water to it and ending for a long time in a weak fire. Respectively.

Seaweed is a food to boil seaweed, abalone, octopus, shrimp, and fish eggs.

However, in the conventional method of manufacturing samgyetang or sea food, since the meat and the herbal medicine are boiled together, when the boiling time is short, the medicinal ingredient of the herbal medicine does not come out completely. If the boiling time is long, the meat used as a material is backed off and the texture is deteriorated, and in the case of seafood, it is sore. In addition, there is a problem that the medicinal effect of herbal medicine is also reduced by half.

In addition, due to excessive eating habits such as irritating taste, too much seasoning or salt is added, resulting in an excessive intake of sodium, resulting in an increase in various diseases such as hypertension, heart disease and adult diseases.

KR 10-2010-0048162 A KR 10-2004-0063884 A KR 10-2005-0102316 A KR 10-2004-0084350 A

It is an object of the present invention to solve the above-mentioned problems, and to provide a method for producing broth by adding a medicinal herb which is prepared by mixing mussel, herb medicine, and herringbone in order to produce broth for use in samgyetang or seafood.

The present invention also relates to a method for preparing a mixture of first broth of boiled water based on a herb medicine, second broth of water boiled with a mussel and a mussel, and mixing the first broth with a second broth according to a predetermined ratio, And a method for producing broth by adding the medicinal herb and broth.

In order to solve the above-mentioned problems, the present invention provides a method for producing soup stock for soup stock, comprising the steps of: preparing nine herbs; A second step of preparing the first broth by boiling the nine herbal medicines in water; A third step of boiling the mussel in water, extracting the mussel, boiling the mussel, and producing the second broth; And mixing the first broth and the second broth with the first broth and the second broth and mixing the first broth and the second broth.

The leek was 20 g, the sourdough was 500 g, the camellia was 1 kg, the hull was 1 kg, the orchid was 1 kg, the cynthia was 1 kg, the angelica was 1 kg, the turmeric was 1 kg, 500 g is added to produce the first broth, 10 kg of the mussel, and 300 g of the first broth to produce the second broth.

In the fourth step, the first broth and the second broth are mixed at a ratio of 1: 1.

The present invention according to another embodiment of the present invention is characterized in that it is broth made by the above-mentioned method and added with herbal medicines.

According to the present invention, the taste of the food is recovered by the sodium derived from the mussel even if no salt is separately added, and the flavor and aroma are added by the components extracted from the herbal composition and the herb medicine.

1 is a flowchart showing a process of a broth production method according to an embodiment of the present invention.
Fig. 2 is a table showing the raw materials for producing the first broth and the second broth.

Hereinafter, "method of producing broth with herb medicinal herb and broth in accordance with the present invention" will be described with reference to the drawings.

FIG. 1 is a flow chart showing a process of a broth production method according to an embodiment of the present invention, and FIG. 2 is a table showing raw materials for producing a first broth and a second broth.

In order to produce the broth of the present invention, the first broth and the second broth are prepared by boiling the materials classified into the two groups, respectively, and the final broth is prepared by mixing two broth according to the predetermined ratio.

(S102) The herbal medicine materials used in the first seawater of the present invention are nine kinds, and there are nine types of oriental herb medicinal herbs such as oriental herb, oriental herb, camellia gilt, oriental herb, oriental herb, oriental herb, oriental ginseng, .

It is a part of the wood of the hardwood of the hardened wood which is formed by the naturally occurring resin deposited on the hardened wood, and it is called the immersion smell. In the present invention, the degree of infiltration of about 10 g to 50 g is used for the production of broth, and the optimum dosage is 20 g.

Sukjihwang refers to herbal medicines which are steamed and dried at the roots of Zhiwu. Gwanghwang is a herbaceous medicinal plant belonging to the ginseng family, and its roots are used as medicinal materials in one room. It is said that raw ginseng is called dried ginseng and dried ginseng, and dried ginseng is made 9 times. The drug is the best. It has a bitter taste with a bitter taste and a warm character. It has the effect of supplementing the blood and complementing the essence and treating the back and knee, treating the sick symptoms, menstrual disorders, dizziness, etc. and blackening the head. In the present invention, about 100 g to 1000 g of Sulfuric Acid is used for the production of broth, and the optimum dosage is 500 g.

Camellia ginseng is also called camphor or camphor ginseng, elder ripe, or goat ginseng, which is grown in the wild by spraying ginseng seeds on the mountain.

Hwanggi is a perennial herbaceous plant belonging to the soybean family. It grows in mountainous area, reaching a height of 1m and has fine hairs all over it. Flowers bloom in July and August, 15 ~ 18㎜ long, light yellow color, and flower buds are formed.

Root is used as a medicinal ingredient, and its active ingredient is folic acid, choline, etc., and replenishes the body's refreshing.

Ogaki is also called Ogapi, which refers to the roots, stems and bark of branches of Ogakki (Japanese apricot) tree of the Araliaceae. Ogapi is used to strengthen the tendons and bones by showing the energy of the liver and kidneys. It is used for limb paralysis, burning, softness symptoms of the waist and knee, weakness, numbness, fractures, bruises and edema.

The celestial god is a perennial herbaceous herbaceous perennial herbaceous herbaceous plant. It has efficacy for sedation, analgesia, tonic, etc. and is used to treat headache, anemia, and women's diseases. Remove the leaves and stems from September to November, remove the stems, and dry them in the sun, then use 3 to 6g dalyeoseo, or use as a pill or powder.

Angelica gigas Nakai is a dried root of Angelica gigas Nakai. The efficacy of angiosperms is due to the blood-producing (blood-clotting) action of producing blood when blood is scarce. Chinese Angelica, why Angelica, made from the root of Angelica gigas, is excellent in blood circulation. However, Angelica root, made from the root of Angelica gigas, has better anticancer effect and blood pressure lowering effect than antihypertensive action. Pharmacologically, Angelica promotes the blood flow of the coronary arteries and stimulates red blood cell production.

Turmeric is an annual herbaceous plant with ginger, ginger, and ginger. It is a spicy and bitter yellow medicinal substance, which is effective for pain relief and menstrual irregularities. In India, it is used as a medicine for bruises and sprains, and also as a spice for curry powder.

In the present invention, it is most preferable to add 1 kg of each of camphor ginseng, hwanggi, oagom, cyohegong, angelica, and turmeric.

Licorice smells unusual and tastes sweet. Licorice harmonizes the toxicity of all medicines and makes the medicinal effect appear, regulates the fever and morale of the book, makes good communication of all blood vessels, and strengthens the muscles and bones. Pharmacological action is effective in detoxification, hepatitis, urticaria, dermatitis, eczema. Jinhae, geomung, muscle relaxation, diuretic, anti-inflammatory action and suppress peptic ulcer.

Licorice usually puts about 500g, but the sweetness of the food can be controlled by licorice.

The prepared herbal medicine is put in water and boiled for about 24 hours to make the first broth. (S104) The first broth defined in the present invention refers to a material prepared by boiling 9 kinds of herb medicines in water.

And prepare mussel and mussel to prepare the second broth.

A mussel refers to a shellfish, also called an euphorbia. It can be seen in the frontier of Korea, but there are many in the south coast. The mussel contains a lot of sodium, so you can control the salty taste of the food by replacing the salt.

Horseshoe is the underside of the flowering period of the strains of Saururus chinensis. Hwasungcho is excellent for diarrhea and drainage. It is used for coughing caused by lung abscesses, pneumonia, pneumonia, acute bronchitis, enteritis, urinary tract infections, boils, and it is used when you can not see urine. It is known to have antimicrobial action, immunity enhancing action, antiinflammatory action, diuretic action, and calming action by pharmacological action.

In the present invention, 10 kg of mussel and 300 g of mussel are used.

First, put the mussel into 500 liters of water and simmer for 1-2 hours (S106). After removing all the mussel, add mussel and simmer for 1-2 hours (S108). .

(S110) The mixing ratio of the two types of broth may vary depending on the taste of the cooker, but most preferred is 1: 1 < / RTI >

By doing this, the sodium from the mussel adds salty to the broth even when salt is not added, and it removes the smut of the mussel because of the ingredients from the mussel.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, As will be understood by those skilled in the art. Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, It is intended that all changes and modifications derived from the equivalent concept be included within the scope of the present invention.

Claims (4)

A method for producing broth for broth,
A first step of preparing nine herbal medicines;
A second step of preparing the first broth by boiling the nine herbal medicines in water;
A third step of boiling the mussel in water, extracting the mussel, boiling the mussel, and producing the second broth;
And a fourth step of mixing the first broth and the second broth,
Wherein the nine herbal medicines are selected from the group consisting of acanthopanax senticosus, camellia sinensis, camphor ginseng, hwanggi herb, Ogomok, corymb, angelica, turmeric and licorice. The method according to claim 1,
The leek was 20 g, the sourdough was 500 g, the camellia was 1 kg, the hull was 1 kg, the orchid was 1 kg, the cynthia was 1 kg, the angelica was 1 kg, the turmeric was 1 kg, 500 g was added to prepare the first broth,
Wherein the mussel is 10 kg, and the mussel is 300 g. The method according to claim 1, wherein the second broth is produced by adding the medicinal herb. The method according to claim 1,
And the fourth step of mixing the first and second hemlas at a ratio of 1: 1. A soup made by the method of any one of claims 1 to 3, to which the herbal medicine is added.

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