KR102107660B1 - Precooked food materials for soup cooking and method of preparing the same - Google Patents

Abstract

The present invention relates to a semi-cooked food set broth dish, and more particularly, to a packaged food set that can be easily cooked in a restaurant or home by delivering the ordered food ingredients in a semi-cooked state. (1-1) Preparation process of raw meat prepared in a food factory according to the present invention, (1-2a, 1-2b) Application of mixed seasoning and packaging process of meat member, (1-3) Process of maturing meat member Prepared meat member included in this step; (2a) preparing a semi-cooked vegetable using the first vegetable and / or (2b) preparing a vegetable member including a process of preparing an untreated vegetable using the second vegetable; And (3) a packaging step of arranging the members in an insulating container. According to the semi-cooked food set broth dish of the present invention, the seasoned meat, which has been removed from the smell of bones and meat, is packaged separately and has a measuring water cup, making it simple and easy to use. Tough bones and meat are soft and the texture and aroma of vegetables are good, so it has the same effect as being eaten at a specialty restaurant.

Description

A set of semi-cooked ingredients for cooking broth and its manufacturing method {PRECOOKED FOOD MATERIALS FOR SOUP COOKING AND METHOD OF PREPARING THE SAME}

The present invention relates to a set of semi-cooked ingredients that can be cooked as a broth dish using chewy meat or meat containing bone and a method of manufacturing the same.

Soup is a dish that is commonly enjoyed by people all over the world, but Koreans especially enjoy it, and it is a dish that comes up on a very high frequency. The soup dishes include, for example, various types of soup, soup, stew, hot pot, etc. This is one of the foods enjoyed by cooking in specialized restaurants as well as in ordinary households. The most important factor influencing the taste of such soup is broth, and the food that determines the taste of this soup is broth made by orphaning bones or meat for a long time.

However, soup cooking is a slow food that needs to be boiled and cooked for a long time, and making food using broth in the general home is a complicated and difficult task, and it is difficult to cook due to space or facility constraints. As the family composition changes, the cooking of broth at home has decreased considerably.

On the other hand, domestic animal consumption is a distorted consumption pattern that is concentrated on sirloin and pork belly, and the low price in the low-fat area is intensifying the price transition to the preferred part, so the problem of disposing bones of carnivorous animals is a common problem in the meat processing industry. . The storage period of various types of bone by-products increases in each processing plant or farmhouse warehouse, increasing the burden of storage cost, and the processing cost is also significant, and the accumulation of bone by-products is increasing, and the price of utilizing bone by-products is increased. The need for conservation is more urgent.

Conventional retort foods are sterilized at 121 ° C or higher, and due to excessive heat treatment, intrinsic nutrients are destroyed by meat, vegetables, and intestines, and the quality and appearance of raw materials are disrupted, and tissues change to cause texture to deteriorate. There is a problem with a heterogeneous taste and smell, and it also implies that the price is high because it is distributed with moisture included in a quantitative manner.

In addition, frozen foods released to improve stomach retort foods have the advantage of being able to be preserved for a long period of time for more than one year without changing the amount or flavor, but become bulky as the water changes to ice crystals during distribution and storage. There is a problem that the tissue of the same food is destroyed, which causes cooked vegetables to crumble and texture after thawing.

In order to solve the problem of frozen food, it is a food that is provided by appropriately packaging food ingredients to make a specific dish easily, and before heat treatment, a set of ingredients provided only for washing and crushing, and a set of quantitative ingredients without any pre-treatment However, there are still problems in that the number of packaging papers is considerable, which is a factor that increases the environmental pollution and cost of plastics, and the post-treatment in each household is also cumbersome.

In addition, recent changes in lifestyle patterns in the direction of modern people's leisure time often lead to the search for various types of products, such as instant foods and semi-food dishes, rather than cooking using primary ingredients. Products are being released and activated, and the utilization rate and frequency of users are rapidly growing.

The present invention has been devised to solve the above-described problems, and the texture and flavor are not changed during distribution and storage by utilizing the meat containing chewy meat or bone, and a semi-cooked food material capable of enjoying soup dishes in a convenient manner. We want to provide a set.

In order to solve the above problems, the present invention is a meat member comprising boiled meat and raw meat derived from mixed seasoning, purified water or concentrated broth; And a vegetable member including one or more selected from the group consisting of semi-cooked vegetables and untreated vegetables, wherein the boiled meat consists of pork backbone, pig and cow head and internal organs, chicken, oxtail, beef ox and beef ribs A set of semi-cooked ingredients, which is any one selected from the group, is provided.

In order to solve the above problems, the present invention is a process of preparing primitive meat by heating the odor removing agent containing shredded raw meat and hwangchil dried material in water at a temperature of 70 ° C. or higher, mixing seasoning with the primitive meat, purified water or concentration A meat member preparation step comprising the steps of packaging the meat member by adding broth, and aging the packaged meat member at 1 ° C. to 4 ° C. for 20 hours to 30 hours and then storing it at minus 18 ° C. or less; A preparation process of a semi-cooked vegetable, which is first boiled in brine at 60 ° C. to 90 ° C. for 2 to 10 minutes, and shredded and packaged; and a process of preparing untreated vegetables, which is shredded and packaged in the second vegetable; Vegetable absence preparation step comprising at least one of the; And disposing the meat member and the vegetable member in an insulating container. A method for manufacturing a set of semi-cooked food ingredients is provided.

The semi-cooked food set according to the present invention can be cooked in a convenient way to enjoy soup cooking, and the cost is reduced by using the meat containing chewy meat or bone, and when packing the meat, the purified water or concentrated broth is packed together. The soft texture and flavor are maintained, and the texture can be maintained by packaging vegetables separately, and the cost can be reduced by minimizing the wrapping paper. You don't have to worry about it, as it explains in detail how to order and how to cook the semi-cooked set you ordered. In addition, it has the advantage of being able to be trusted because it is packaged and delivered.

1 is a bone-half cooked food set is a box for delivery.
Figure 2 is a process diagram showing a method of manufacturing a half-cooked food ingredients set dish.

Hereinafter, the present invention will be described in more detail to aid understanding of the present invention.

The terms or words used in the present specification and claims should not be interpreted as being limited to ordinary or lexical meanings, and the inventor can appropriately define the concept of terms in order to best describe his or her invention. Based on the principle that it should be interpreted as meanings and concepts consistent with the technical spirit of the present invention.

According to an embodiment of the present invention, boiled meat and meat comprising a pre-meat derived from mixed seasoning, purified water or concentrated meat stock; And a vegetable member including one or more selected from the group consisting of semi-cooked vegetables and untreated vegetables, wherein the boiled meat is pork backbone, chicken, pig and cow head and intestines, beef tail, beef ox and beef ribs A set of semi-cooked ingredients, which are any one selected from the group consisting of, is provided.

According to an embodiment of the present invention, the various meats utilized as the boiled meat are all tough meats or meats containing bones, and may not be meats that people like, such as pork belly, sirloin, and tenderloin, and are relatively There may be an advantage that the price is low.

However, the chewy meat or meat containing bone inevitably contains a odor, and if the odor is not removed, there is a fear that the taste of the cooked food is greatly deteriorated. However, the meat member included in the semi-cooked food set according to the present invention may be one that removes the odor through pre-treatment such as boiling the tough meat or bone-containing meat, and applying a mixed seasoning. have. Accordingly, it is possible to provide a set of semi-cooked ingredients utilizing flavors through elimination of odor and at the same time lowering the cost by constructing a set of ingredients using hard meat or boneless meat.

According to an embodiment of the present invention, if the boiled meat contains bone, the initial meat, purified water or concentrated broth are packaged together, and if the boiled meat does not have bone, the primary meat, purified water or concentrated broth is Can be packaged separately.

In the case of meat containing bone, by packaging purified water or concentrated broth together in a meat member, packaging can be facilitated, and a problem that the wrapping paper may be damaged due to a sharp portion of the bone can be solved. The raw meat can be ripened, enhancing the flavor of the entire food. The boiled spine has air in the bones and meat, and the fat is quickly rancid, which makes it difficult to deliver or store. There are sharp bones, making vacuum packaging difficult. However, by adding purified water, vacuum packaging is easy and bone meat is blocked with fatty acid lungs. In addition, the iron has a lot of added salt and miso to suppress decaying microorganisms. Protein components in bone and meat are broken down into amino acids to improve flavor, and this process is called aging. This aging promotes the decomposition of proteins more effectively by creating an artificial environment and softens the meat to soften it. In addition, in order to shorten the ripening period, in the case of iron, nutrients such as garlic, red pepper, and miso are added to soften tough bones and meat. It is a high-grade stamina-type and functional food aged by heat sterilization at low temperature. It enhances the umami taste.

In addition, if bone is not included, it is easier to apply mixed seasoning than meat containing bone, and even when there is no moisture, aging is possible and there is no possibility of damaging the wrapping paper. You can do it.

At this time, the purified water or the concentrated broth, which is packaged separately or together with the preliminary meat coated with the mixed seasoning, may be included in an amount of 1 to 50 parts by weight compared to 100 parts by weight of the preliminary meat, preferably 1 to 40 parts by weight, , In the case of meat containing bone, it is preferable to be included in about 15 to 30 parts by weight compared to 100 parts by weight of primary meat, and in the case of tough meat, it is preferably included in about 1 to 10 parts by weight relative to 100 parts by weight of primary meat. When purified water or concentrated broth is included in this range, the flavor of food after being cooked by aging the raw meat as described above may be further improved, and damage to the packaging during packaging may be minimized. In addition, after aging, it is frozen below minus 18 ℃ and can be distributed for one year. In particular, seasoned meat is filled in the muscle fiber of the tough meat to make the meat soft.

According to one embodiment of the present invention, the vegetable member included in the semi-cooked food material set may be selected from semi-cooked vegetables and untreated vegetables.

In the semi-cooked vegetable, the first vegetable may be pre-treated, and for example, may include one or more of Chinese cabbage, beef roe, taro, or fern. Since the first vegetables are generally chewy vegetables and are cooked directly without pre-treatment such as boiled or boiled, the texture may be considerably bad, and thus may be included in the set of food ingredients after a specific pre-treatment process.

In addition, the untreated vegetable is a vegetable that does not require a separate pretreatment, and may be referred to as a second vegetable in this specification, and the second vegetable may be, for example, potato, carrot, radish, ginseng, onion, mushroom, green onion, or host. As described above, it may be a vegetable that can be soft or changed into a good texture in the cooking process, and can be divided into a vegetable that is introduced at the beginning of the cooking process or is used as a topping by being introduced at a later stage of the cooking process. Accordingly, when included in the food material set, it may be configured as a separate packaging according to the time of input into the cooking process.

As described above, if the pre-treatment or the composition of the packaging is different depending on the type of vegetables, it is possible to provide convenience to the consumer when cooking, and maintain the texture of various vegetables after cooking.

As such, the semi-cooked food set can be cooked as easily as boiling water and boiling ramen in restaurants, event halls, and homes, and there is no need to purchase and manage raw materials, and manufacturing time can be greatly shortened. Specifically, by purchasing meat containing bones, it is possible to save time for pre-treatment by subtracting blood, time for trimming and pre-treatment by purchasing tough vegetables, boiled meat coated with mixed seasoning and a minimum amount of purified water, or Since concentrated broth and various vegetables are provided, storage space such as freezing can be minimized, and waste that is not used for cooking in the post-treatment can be minimized.

In addition, the mixed seasoning contains a certain amount of all the seasoning necessary for the cooking of each finished product, so that the taste can be kept constant, thereby providing high-quality food with excellent flavor.

The set of semi-cooked food ingredients according to an embodiment of the present invention may be bone haejangguk, chicken bokkeumtang, tail gomtang, yukgaejang or galbitang, sundae soup, sommori soup, naejangtang, and the meat member and vegetable member included accordingly Can be selected.

When the set of semi-cooked ingredients is a bone haejangguk, the meat member may include preliminary meat and purified water derived from pork backbone and mixed seasoning, wherein the preliminary meat is applied with a mixed seasoning to boiled pork backbone with no odor. It may be subjected to a pre-treatment process such as, may be purified water is contained in this raw meat, the vegetable member includes a half-cooked vegetables including cabbage and eel, and untreated vegetables including sesame leaves, perilla It may be to include more powder.

When the set of semi-cooked food ingredients is chicken fried rice soup, the meat member includes raw meat derived from chicken and seasoning and purified water, and the vegetable member is untreated vegetables including potatoes, carrots, onions, mushrooms, and green onions It may be to include.

When the set of semi-cooked food ingredients is tail gomtang, the meat member includes raw meat and purified water derived from oxtail meat and seasoning, and the vegetable member may include untreated vegetables including radish and green onion, and chopped It may contain more garlic.

When the set of semi-cooked food ingredients is yukgaejang, the meat member includes uncooked meat and concentrated broth derived from bovine meat and seasoning, and the vegetable member includes semi-cooked vegetables including taro and fern, radish, and oyster mushroom , It may be to include untreated vegetables including host and green onions.

When the set of semi-cooked food ingredients is rib soup, the meat member may include raw meat and concentrated broth derived from beef ribs and seasoning, and the vegetable member may include untreated vegetables including radish, ginseng and green onions. .

The semi-cooked food set according to an embodiment of the present invention may further include a measuring cup and a cookbook, and the measuring cup is set to be used for measuring water when cooking using this set in each home or restaurant. It may be enclosed together, and the cooking booklet contains the order of adding each meat member and vegetable members, the cooking time, etc., and is enclosed together to help when cooking with a set of semi-cooked ingredients in each home or restaurant. can do.

According to another embodiment of the present invention, (1-1) preparation process of raw meat, (1-2a, 1-2b) application of mixed seasoning and packaging process of meat member, (1-3) aging of meat member A meat-free preparation step including a process; (2a) preparing a semi-cooked vegetable using the first vegetable and / or (2b) preparing a vegetable member including a process of preparing an untreated vegetable using the second vegetable; And (3) a packaging step of arranging the members in an insulating container. A method of manufacturing a semi-cooked food set is provided.

Of the method for manufacturing a semi-cooked food set according to an embodiment of the present invention, (1-1) the preparation step of the meat member will be described in detail.

First, to prepare the preliminary meat which is a main material of the meat member, this process is a process of preparing the preliminary meat by heating the odor remover containing the shredded raw meat and hwangchil dry materials into water and heating to 70 ° C or higher. As the chopped raw meat, the same kind of meat as described above may be used, and for example, pork backbone, chicken, beef tail, beef oxtail or beef ribs may be used.

The process of preparing the raw meat is a process of cooking while removing the odor present in the shredded raw meat, and may include cutting the raw meat into an appropriate size and removing the blood of the shredded raw meat, and removing the blood Is a process of soaking all the raw meat in water so that it is submerged, and can be soaked for about 3 to 7 hours, which can be repeated about 2 to 3 times.

The raw meat from which the blood has been removed may be subsequently heated in water at a temperature of 70 ° C. or more for a certain period of time along with an odor remover containing hwangchil dry material, and the odor remover is added in an amount of 3 to 40 parts by weight compared to 100 parts by weight of raw meat It can be heated together, and through this process, the odor remaining in the raw meat can be removed. When the odor removing agent is added in an amount of 3 to 40 parts by weight, the flavor of the ingredients that lightly remove the odor is added without impairing the flavor of the meat, thereby improving the taste of the food, and can exert excellent effects in removing odors have.

The odor remover may include a hwangchil building material, and the hwangchil building material may be configured to be included in about 50% by weight or more of the total weight of the odor removing agent, and the hwangchil building material has a twig and leaf ratio of about 5: 5 to 3: 7. It may be a material mixed in a ratio of.

In addition, the odor remover may further include whole pepper and laurel leaves, and the odor remover may have a mixed weight of whole pepper and laurel leaves of about 50% by weight or less. The weight ratio of the whole peppercorns and laurel leaves may be appropriately applied within a range of 8: 2 to 2: 8. The odor remover may further include other Chinese herbs or herbs, in addition to the above hwangchil building materials, whole peppers, and laurel leaves, and the composition and components of the odor remover are particularly limited as long as the hwangchil building materials contain 50% by weight or more. no.

Next, (1-2a) a process of packaging a meat member by applying a mixed seasoning to the raw meat and adding purified water or concentrated broth is performed, which may correspond to a case where bones are included in the raw meat.

As described above, the raw meat that has been subjected to the initial process of removing the odor may be subjected to a process of coating with a mixed seasoning. That is, it may be a process of mixing raw meat with mixed seasoning. The mixed seasoning used at this time may differ depending on what ingredients are used, and miso, chopped garlic, pepper powder, and purified water may be used.

For example, if you want to prepare a set of bony haejangguk, the mixed seasoning may include cooked rice powder, pork powder, chopped garlic, miso and purified water, the cooked rice powder is chili powder, ginger powder, sesame powder, It may include kelp powder, garlic powder, pepper powder, soybean powder, rice powder, and sun salt.

In addition, if you want to prepare a set of fried chicken soup, the mixed seasoning may include brown sugar, red pepper powder, soy sauce, chopped garlic, chopped ginger and sesame oil. And pepper powder may be used.

And, in the case of rib soup, mixed seasonings including soy sauce, sesame oil, black pepper powder, chopped garlic, and chopped green onions can be used.

Subsequently, a process of putting the primitive meat seasoned by the mixed seasoning into purified water or concentrated broth may be performed, wherein the purified water or concentrated broth is not protruded from the outside of the packaging using a minimum amount of the appropriately locked initial meat. It may be to prevent, and the process of packaging in a manner such as vacuum packaging after containing the crude meat in purified or concentrated broth.

In addition, (1-2b) a process of packaging a meat member by applying a mixed seasoning to the crude meat separately from purified water or concentrated broth is performed, which may correspond to a case where the bone is not included in the crude meat, , Except for separately packing purified water or concentrated broth, it may be the same method as that performed in the above (1-2a) process.

For example, if you want to prepare a set of yukgaejang, the mixed seasoning is chili powder, chili seed powder, crushed onion and radish, chopped garlic, chopped ginger, miso, sun salt, soy sauce, shrimp milk, liquid milk, shochu, pepper powder, honda Shi, chicken meat powder, kelp, kelp powder, and purified water may be included, and additionally, the yukgaejang set may further include flavor oil, which may be prepared by including tallow, minced garlic, and red pepper powder.

In addition, prior to the process of packaging the meat member, a mixed seasoning is applied to the raw meat, and purified water or concentrated broth is added (in the case of meat that does not contain cuckoo, it is carried out without addition). It may further include a process of heating for 10 minutes to 50 minutes at ℃, which may be a process of finally mixing the seasoning with the meaning of sterilization so that the meat and seasoning can be well blended with meat. have.

As described above, in the case of applying primitive meat as a mixed seasoning and vacuum-packing the purified water or concentrated broth together in a meat member, it is possible to induce maturation of the primitive meat, and suppressing rancidity due to seasoning containing salt or miso. However, it also breaks down protein components into amino acids to improve flavor and soften the meat, so you can also save the texture. In addition, if the purified water or the concentrated broth is packaged separately, since the initial meat does not contain bone, unlike the meat containing bone, since it can be aged without moisture, the purified water or the concentrated broth is not packaged together. If not, it can be sufficiently matured by mixing seasoning.

The aging process is a process of aging the packaged meat member at 1 ° C. to 4 ° C. for 20 to 30 hours, and may be a process of inducing meat softening and amino acid production of preliminary meat. In the case of performing the aging process according to the temperature and time in the above range, flavor and texture may be improved according to the aging mechanism as described above.

The meat member thus prepared may be stored frozen at a temperature of -18 ° C or lower.

Of the method for preparing a semi-cooked food set according to an embodiment of the present invention, the preparation step of the vegetable member will be described in detail.

Vegetables that may be included may vary depending on which food set is manufactured, and each may be different from each other, but may be divided into a first vegetable that requires pre-treatment and a second vegetable that does not require pre-treatment. The "cooked vegetable" may mean the first vegetable that has been pretreated, and the "untreated vegetable" may mean the second vegetable that does not need to be processed. Specifically, the descriptions of the types of the first vegetables and the second vegetables are redundant with those described above, and thus will be omitted.

The preparation step of the vegetable member includes a process of preparing semi-cooked vegetables and / or a process of preparing untreated vegetables.

The preparation process of the semi-cooked vegetables is a process in which the first vegetables are boiled in saline at 60 ° C to 90 ° C for 2 to 10 minutes, and then chopped and packaged. As described above, the first vegetables may be tough and strong textures, and thus may be improved in texture through pre-treatment in advance, and such pre-treatment is salting the first vegetables with salt before being boiled in brine, It may be a process further comprising the step of boiling the salted first vegetable in the brine for the above temperature range and time. The first vegetable that can be subjected to such a pre-treatment process may be, for example, cabbage or oxen.

In the preparation process of the semi-cooked vegetables, pre-treatment by salting and brine boiling may be performed, but other pre-treatments may be performed according to the type of vegetables and the type of the food set.

Alternatively, the first vegetable may be sufficiently soaked in water and boiled. Specifically, after the bite of the first vegetable and sufficiently soaked for about 2 to 6 hours, it may be a boiled process, and an example of such a first vegetable may include a taro or fern.

Since the preparation process of the untreated vegetables has no special pre-treatment, it is a process of washing and dehydrating and then shredding, and such washing, dehydration and shredding can be performed in the same manner even after pre-treatment is performed in the preparation of the semi-cooked vegetables. .

Both the preparation process of the semi-cooked vegetables and the preparation process of the unprocessed vegetables may be performed according to the type of the semi-cooked food set to be manufactured, and depending on what vegetables are to be included, and only one of them may be performed.

When the preparation of the semi-cooked vegetables and untreated vegetables is completed, the semi-cooked vegetables may be stored at a temperature of −18 ° C. or lower because the pre-processing process is performed, and in the case of untreated vegetables, the texture For maintenance, it may be stored refrigerated at a temperature of 1 ° C. to 5 ° C. rather than frozen.

Of the method of manufacturing a semi-cooked food set according to an embodiment of the present invention, the packaging step will be described.

The packaging step is to arrange the meat member and the vegetable member in an insulating container, and in addition to the meat member and the vegetable member, an ice pack, a measuring cup, and a cookbook may be disposed together. The insulating container used as the packaging container is for maintaining the temperature of the meat member and the vegetable member that have been frozen or refrigerated, and if the container has an insulating function, that is, a cold storage function, the material is not particularly limited.

Example

Hereinafter, the present invention will be described in more detail based on the following examples. These examples are intended to aid the understanding of the present invention, and the scope of the present invention is not limited by them.

Example 1: Preparation of bony haejangguk set

(1) Preparation of absence of meat

1) Preparation of raw meat

15,000g of the spine of pork was cut into a size similar to a potato, soaked in cold water for about 5 hours, and water was removed 2-3 times to replace blood. Pour purified water into a container and add 400 g of pork spine and odor remover (40 40 g of 10 g tea bags, 50 wt% of hwangchil dry ingredients, 38 wt% of whole peppers and 12 wt% of laurel leaves) from which the blood has been removed, and boil it over high heat. Removed. When boiling started, the heating was stopped and the boiled spine was washed with cold water to remove impurities.

2) Preparation of mixed seasoning

Consists of 41% by weight of red pepper powder, 3.2% by weight of ginger powder, 12% by weight of sesame powder, 13.9% by weight of kelp, 11.6% by weight of sea salt, 6% by weight of garlic, 5.3% by weight of pepper powder, 3.8% by weight of soy flour, and 3.2% by weight of rice flour Cooked rice flour was prepared.

The cooked rice powder 42.6% by weight, pork powder 6.4% by weight, minced garlic 4.3% by weight, conventional miso 29.7% by weight of about 17% by weight of purified water was added to the formulation, thereby preparing a mixed seasoning.

3) Application and aging of mixed seasoning

The mixed seasoning 1,500g was applied to the uncoated pork spine, and purified water of about 25% of the weight of the spine was added and then heated to about 85 ° C while mixing well and sterilized for 30 minutes. Then, it was packed in a transparent plastic wrapper and sealed in vacuum. Then, the meat member thus prepared was aged for 12 to 24 hours under conditions of 1 to 4 ° C, and then stored frozen at minus 18 ° C or less.

(2) Preparation of vegetable absence

As a semi-cooked vegetable, 4,500 g of cabbage and oxen were salted and washed. Poured purified water into a container, heated to 80 ° C., and added 45 g of salt, boiled salted cabbage and rugs for 3 to 5 minutes, immediately cooled in cold water, and then dehydrated to remove moisture. Subsequently, the length of the cabbage and the beef was chopped so as to be about 3 cm, and then vacuum packed after degassing in a plastic bag. The vegetable members thus packaged were frozen and stored at -18 ° C or lower.

As an untreated vegetable, 20 g of sesame leaves were packaged. The sesame leaves were washed and shredded, and then plastic-packed, and additional 20 g of perilla powder was packaged together, but not completely mixed with each other. The packaging is a vacuum packaging, and then refrigerated at 1 to 5 ℃.

Example 2: Preparation of chicken bokkeumtang set

(1) Preparation of absence of meat

1) Preparation of raw meat

12,000g of chicken was removed from the oil around the tail and neck and shredded, but cut into large chunks with a sheath. Pour purified water into a container, add 20g of the chicken and odor remover (two 10g tea bags, 50% by weight of Hwangchil dried ingredients, 7% by weight of whole peppers, and 43% by weight of laurel leaves), boil arms and start to foam, about 5 minutes to 10 minutes Heating was stopped after about a minute. Thereafter, impurities were removed by washing with cold water.

2) Preparation of mixed seasoning

35 g of brown sugar, 70 g of red pepper powder, 150 g of soy sauce, 40 g of chopped garlic, 5 g of chopped ginger, and 10 g of sesame oil were added and mixed to prepare a mixed seasoning.

3) Application and aging of mixed seasoning

The mixed seasoning 310 was applied to the uncoated chicken, and purified water of about 25% of the chicken weight was added, followed by heating well to 85 ° C. while mixing well and sterilizing for 10 minutes. Then, it was packed in a transparent plastic wrapper and sealed in vacuum. And, the meat member thus prepared was aged for 1 day under conditions of 1 to 4 ° C, and then stored frozen at minus 18 ° C or less.

(2) Preparation of vegetable absence

As an untreated vegetable, one potato 100 g and 80 g carrots were washed and shredded and vacuum-packed, and 50 g of onions were washed and shredded and vacuum-packed. 30 g of enoki mushrooms were torn apart and 20 g of green onions were shredded and vacuum-packed. After that, it was refrigerated at 1 to 5 ° C.

Example 3: Preparation of tail gomtang set

(1) Preparation of absence of meat

1) Preparation of raw meat

980 g of oxtail meat was soaked in cold water for about 2 hours to replace the water about 2-3 times to remove blood. Pour purified water into a container and add 40g (4 10g tea bags, 50% by weight of hwangchil dried ingredients, 15% by weight of peppercorns and 35% by weight of laurel leaves) from which the blood was removed, and remove the odor by boiling on high heat. Did. When it starts to boil, it boils for another 20 minutes, then stops heating and washes with cold water to remove impurities and remove the oil and scaffolding parts.

2) Preparation of mixed seasoning

Concentrated beef bone broth 20g, thousand salts, 3g, pepper 2g was added and blended to prepare a mixed seasoning.

3) Application and aging of mixed seasoning

25 g of the mixed seasoning was applied to the uncoated beef tail meat, 200 g of purified water was added, and then heated to about 85 ° C. while being well mixed and sterilized for 30 minutes. Then, it was packed in a transparent plastic wrapper and sealed in vacuum. And, the meat member thus prepared was aged for 1 day under conditions of 1 to 4 ° C, and then stored frozen at minus 18 ° C or less.

(2) Preparation of vegetable absence

As an untreated vegetable, 120 g of radish and 15 g of green onions were washed and shredded, respectively, and then vacuum-packed, and 10 g of chopped garlic was vacuum-packed, and then refrigerated at 1 to 5 ° C.

Example 4: Preparation of Yukgaejang set

(1) Preparation of absence of meat

1) Preparation of raw meat

2,000 g of beef raw meat was soaked in cold water for about 30 minutes to remove blood, and boiled in purified water for about 10 minutes to remove impurities. After washing boiled beef once, put it into a container, pour purified water, add 70g of odor remover (7 tea bags of 10g, 50% by weight of Hwangchil dried ingredients, 15% by weight of peppercorns and 35% by weight of laurel leaves) and boil for 30 minutes. After cooling and tearing, raw meat was prepared.

2) Preparation of mixed seasoning

By weight, pepper powder 6.5%, pepper seed powder 0.3%, liver onion 1.3%, liver radish 1.3%, liver garlic 6.5%, liver ginger 0.1%, miso 49.6%, sun salt 13.1%, soy sauce 0.7%, shrimp milk 0.1% , Liquid milk 0.9%, shochu 1.3%, pepper 0.1%, Honda City 0.7%, broiler powder 0.5%, kelp 10.4%, skeletal powder 2% and purified water 4.7% were added and mixed to prepare a mixed seasoning.

Here, an additional flavor oil was prepared, and was prepared by mixing 88.5% of Uji on a weight basis, 4.4% of ground garlic, and 7.1% of red pepper powder.

3) Application and aging of mixed seasoning

900 g of the mixed seasoning and 100 g of flavor oil were applied to the unprepared boiled beef meat and sterilized for 30 minutes by heating to about 85 ° C. while mixing well. Then, it was packed in a transparent plastic wrapper and sealed in vacuum. And, the meat member thus prepared was aged for 1 day under conditions of 1 to 4 ° C, and then stored frozen at minus 18 ° C or less.

Separately prepared concentrated broth is concentrated by removing oil and impurities while cutting boiled bones of bones, draining blood, removing odor and adding purified water to remove boils and impurities, until solid content is 52.3 brix and 88% moisture. It was prepared by concentration, and 120 g of concentrated broth was stored frozen at minus 18 ° C or lower.

(2) Preparation of vegetable absence

As a semi-cooked vegetable, tarodae and fern were prepared as follows.

The dried taro was soaked in water for more than 6 hours, then washed 2-3 times in running water and boiled in purified water with rice water. When it started to boil, it was boiled for 20 minutes over a low heat to remove the toxicity, thereby removing the aching taste. After washing it, it was soaked in water for 12 hours, soaked sufficiently and dehydrated to remove moisture. The tarodae prepared in this way was cut into lengths of about 3 cm and vacuum-packed 2,000 g, and then stored frozen at minus 18 ° C or lower.

Pour enough water to soak the dried fern, and boil it on a strong fire before boiling and boil it for another 4 minutes. After standing for 2 hours in this state, the fern was further soaked and then dehydrated to remove moisture. The fern prepared in this way was cut into lengths of about 3 cm, vacuum-packed 2,000 g, and stored frozen at minus 18 ° C or lower.

As an untreated vegetable, 1,000 g of radish and 800 g of oyster mushroom were washed and shredded, respectively, and then vacuum-packed, and then refrigerated at 1 to 5 ° C.

In addition, 1,400 g of the host and 800 g of green onions were washed and shredded, respectively, and vacuum-packed, respectively, and then refrigerated at 1 to 5 ° C.

Example 5: Preparation of Galbitang Set

(1) Preparation of absence of meat

1) Preparation of raw meat

1,000 g of beef ribs were soaked in cold water for about 5 hours to remove blood. Pour purified water into a container, add 170 g (10 10 tea bags, 10 weight percent dried hwangchil, 15 weight percent whole peppercorns, and 35 weight percent laurel leaves) of the tail meat and odor remover from which the blood was removed, boil in a high heat to remove the odor. Did. When the bubbles started to boil, the heating was stopped and the impurities were removed by washing with cold water.

2) Preparation of mixed seasoning

300 g of soy sauce, 120 g of sesame oil, 24 g of pepper, 120 g of chopped garlic and 120 g of chopped green onions were added and mixed to prepare a mixed seasoning.

3) Application and aging of mixed seasoning

684 g of the mixed seasoning was applied to the crude beef ribs, and after adding 1,000 g of concentrated broth, the mixture was heated to about 85 ° C. while being well mixed and sterilized for 30 minutes. Then, it was packed in a transparent plastic wrapper and sealed in vacuum. And, the meat member thus prepared was aged for 1 day under conditions of 1 to 4 ° C, and then stored frozen at minus 18 ° C or less.

In the concentrated broth, 1,000 g of purified water, 1,000 g of radish cut into 3 cm, 150 g of whole garlic, 120 g of green onion, 30 g of soy sauce and 40 g of salt are put together in a container, boiled. Concentrated as much as possible.

(2) Preparation of vegetable absence

As untreated vegetables, 800 g of radish and 200 g of ginseng were washed and shredded, respectively, and then vacuum-packed, and then stored refrigerated at 1 to 5 ° C.

In addition, 300 g of green onions were washed, shredded, and vacuum-packed, respectively, and then refrigerated at 1 to 5 ° C.

Comparative Example 1: Retort food

As a retort food (immediately cooked food), the shelf life is 12 months from the date of manufacture. The product name "[Ottogi] old perilla potato soup" was used. The raw material name and content are pork spine (domestic) 36%, purified water, dried cabbage (chinese) 14%, potato (domestic) 10%, sesame powder 2.2%, potato soup seasoning, chilli powder, garlic, dig extract, pork bone concentrate, pig Meat, sesame leaves (domestic), refined salt, ginger, modified starch, sesame, onion.

Comparative Example 2: Frozen food

As a frozen food, it is an instant cooked food. Frozen storage is below -18 ℃ and is 1 year from the date of manufacture. The product name "Bone Haejangguk" was used. Raw materials and contents are neck, spine 36% (domestic), yujiji (domestic) 9%, seasoned red pepper powder (mixed seasoning, pepper seed), seasoned dashima, miso, garlic, ginger, pepper, L-glutamate, sodium, purified water [pork Content]. Frozen products are packaged with an ice box and an ice pack.

Comparative Example 3: Direct cooked food

Bone Haejangguk made 4 servings at home. The ingredients were prepared and followed in accordance with the general cooking method.

Pork spine boiled spices are 1kg pork spine, 3 tablespoons of sake, 1 tablespoon of miso, 6-7 pages of whole garlic, 1 ginger, 1/2 onion, 1 root of green onion, and 3 leaves of laurel. To remove bone blood, soak the pork back in cold water and drain the blood for 4-5 hours. Change the water in the middle. You should drain blood well. If you fall into the blood well, add plenty of water and boil. When it starts to boil, boil for about 5 minutes, turn off the fire and throw away the boiled water. In order to remove the odor you have enjoyed, prepare ingredients for the life of your backbone. Add plenty of water again, add cheongju, miso, whole garlic, ginger, onion, green onion, and laurel leaves and boil them over medium heat. If you boil it for about 40-50 minutes, the meat is boiled enough to fall out of the bone. When the backbone is well cooked, scallion, whole garlic, onion, and ginger are served. The boiled vegetables are 3 small potatoes and 100g boiled. Boil half-cooked peeled potatoes in water. The seasoning is 4 tablespoons of soy sauce, 3 tablespoons of red pepper powder, and 1 tablespoon of chopped garlic. Add the rug, potatoes, and sauce, and boil until the spread. · Put boiled bones and cut them. 3 bundles of sesame leaves and 4 tablespoons of sesame powder were placed in a container bowl and topped with perilla and sesame leaves.

Experimental example

Taste, flavor, texture, and preference were measured in order to evaluate a set of semi-cooked ingredients according to a representative example of a bone haejangguk of the present invention. Table 1 below shows the evaluation results of the taste, flavor, texture, and preference of those prepared according to the respective cooking methods.

For sensory evaluation, 15 households randomly selected from various age groups in their teens to 60s were tried to evaluate taste, flavor, texture, preference and cooking time, and 5-point preference test (1 point: very bad, 2 points: bad, 3 points: normal, 4 points: good, 5 points: very good).

In addition, the cooking time was measured, the set of semi-cooked ingredients of the examples, and the retort food or frozen food of the comparative examples were determined from the opening of the product to the level at which food was available, and the starting and ending points were determined. In the case of the direct cooking example, the starting point was determined from the start of the care in a state where all the ingredients were provided.

division flavor zest Texture Preference Cooking time Total score Example 1 5 5 5 5 4 24.0 Comparative Example 1 2 3 3 2.3 4 14.3 Comparative Example 2 3 4 4 3.6 5 19.6 Comparative Example 3 4 5 3 4 One 17.0

For reference, in the case of Examples 2 to 5, since the types of dishes are different, comparison with Comparative Examples 1 to 3 is not appropriate, but because it is a set of semi-cooked ingredients prepared by a manufacturing method to which common characteristics are applied, It can be expected that it will be the same as the result of Example 1.

Referring to Table 1, it can be seen that Example 1 exhibits superior taste, flavor, texture, and preference in comparison to Comparative Examples 1 to 3. In the case of Comparative Example 1, in particular, it was found that the taste, flavor, and persimmon were all remarkably low. The vegetables were prepared by dissolving at a high temperature for a long time, and the vegetables were almost completely disassembled with water, and the texture of the bone was reduced due to the joints or flesh falling off. You can see that In addition, the flavor and palatability fell due to high temperature. In Comparative Example 2, all the ingredients were heated and cooled again to freeze, so the bone texture was soft, but the flavor was inferior, and almost all the topping vegetables were not added to the taste. In Comparative Example 3, salt and the like often failed, so the taste was poor. The texture of the bone also fell stiff. The flavor was good.

That is, it was confirmed through the above results that the convenience of frozen foods or retort foods can be taken as it is, but the taste, flavor, and texture can be maintained more than those cooked directly.

In addition, the cooking time of Example 1 and Comparative Examples 1 to 3 was evaluated. The time taken for cooking the frozen food was the shortest, and the time for cooking the retort food and the semi-cooked food set of the present invention was almost the same. However, in Comparative Example 3 corresponding to the case of cooking at home, it can be confirmed that the time required for preparing and cooking the raw materials was considerable and complicated.

That is, in the case of Comparative Examples 1 and 2, the time for cooking can be significantly shortened, but even if it is cooked quickly, it is considered that the ingredients are stuck together, or there is less defrosting, and the ingredients are completely disassembled to deteriorate flavor and texture. If it is, in the case of the semi-cooked food set of the present invention, it is a part that can confirm that the time reduction effect is more excellent.

Anyone who has ordinary knowledge in the technical field to which the present invention belongs is a food using bone and tough meat such as sundae soup, cow head soup or cow tail soup and naejang soup, and all changes derived from the meaning and scope of the claims and equivalent concepts thereof, or It should be interpreted that the modified form is included in the scope of the present invention.

Claims (15)

A meat-free member comprising boiled meat and raw meat derived from a mixed seasoning, and purified or concentrated broth; And
Vegetable absence; includes,
The boiled meat is any one selected from the group consisting of pig backbone, pig and cow head and gut, chicken, beef tail, beef ox and beef ribs,
The vegetable member includes untreated vegetables, or unprocessed vegetables and semi-cooked vegetables,
The untreated vegetable is a second vegetable including one or more selected from the group consisting of potato, carrot, radish, ginseng, onion, mushroom, green onion, and host, and is refrigerated,
The semi-cooked vegetable is a set of semi-cooked ingredients that are pre-processed and stored frozen, including one or more selected from the group consisting of cabbage, beef roe, taro, and fern.
The method according to claim 1,
If the boiled meat contains bone, the raw meat, purified water or concentrated broth are packed together,
If the boiled meat does not have bones, a set of semi-cooked foods that will be packaged separately from raw meat, purified water or concentrated broth.
delete delete The method according to claim 1,
The set of semi-cooked ingredients is a bone-in soup
The meat member includes raw meat and purified water derived from pork backbone and mixed seasoning,
The vegetable member includes a semi-cooked vegetable including Chinese cabbage and beef roe, and an untreated vegetable including sesame leaves,
A set of semi-cooked ingredients that further contain perilla powder.
The method according to claim 1,
The semi-cooked food set is chicken fried rice soup,
The meat member includes raw meat derived from chicken and mixed seasoning, and purified water,
The vegetable member is a set of semi-cooked food ingredients that include untreated vegetables including potatoes, carrots, onions, enoki mushrooms and green onions.
The method according to claim 1,
The semi-cooked food set is a tail gomtang,
The meat member includes beef tail meat and raw meat and purified water derived from mixed seasoning,
The vegetable member includes untreated vegetables including radish and green onion,
A set of semi-cooked ingredients that further include chopped garlic.
The method according to claim 1,
The semi-cooked food set is six pieces,
The meat member includes raw meat and concentrated broth derived from boiled meat and mixed seasoning,
The vegetable member is a set of semi-cooked ingredients, including semi-cooked vegetables including taro and fern, and untreated vegetables including radish, oyster mushroom, host and green onion.
The method according to claim 1,
The set of semi-cooked ingredients is rib soup,
The meat member includes raw meat and concentrated broth derived from beef ribs and mixed seasoning,
The vegetable member is a set of semi-cooked foods that includes untreated vegetables including radish, ginseng, and green onions.
(1-1) The process of preparing primitive meat by adding odor remover containing shredded raw meat and hwangchil dry material into water and heating it to 70 ℃ or higher,
(1-2a) The process of applying a mixed seasoning to the crude meat, adding purified water or concentrated broth to package it together, or (1-2b) applying the mixed seasoning to the crude meat separately from purified water or concentrated broth Packaging process, and
(1-3) a meat member preparation step comprising the step of aging the packaged meat member at 1 ° C to 4 ° C for 12 to 30 hours;
(2a) the process of preparing semi-cooked vegetables, boiled, chopped and packaged in the first vegetable, and
(2b) the preparation process of untreated vegetables for slicing and packaging the second vegetable; Vegetable absence preparation step comprising at least one of the; And
(3) A method of manufacturing a set of semi-cooked food ingredients of claim 1, including; a packaging step of disposing the meat member and the vegetable member in an insulating container.
The method according to claim 10,
The odor removing agent is a method of manufacturing a set of semi-cooked food ingredients further comprising whole peppers and laurel leaves.
The method according to claim 10,
The odor removing agent is a method of manufacturing a set of semi-cooked foods, which is added in 3 to 40 parts by weight, compared to 100 parts by weight of raw meat.
The method according to claim 10,
Before the process of packaging the meat member, a semi-cooked food material further comprising the step of applying a mixed seasoning to the raw meat, and adding purified water or concentrated broth to heat at 70 ° C to 100 ° C for 10 to 50 minutes. Method of manufacturing the set.
The method according to claim 10,
The meat member and semi-cooked vegetables are stored frozen at a temperature of -18 ℃ or less,
The method of manufacturing a semi-cooked food set, wherein the untreated vegetables are refrigerated at a temperature of 1 ° C to 5 ° C.
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