KR20200023021A - 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 and at home by delivering ingredients of a custom-cooked dish in a semi-cooked state. Preparation process of (1-1) prime 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) aging process of meat member It includes a meat meat preparation 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 insulated container. According to the semi-cooked food set broth dish of the present invention, the vegetable ingredients separated from the seasoned meat from which the odor of bone and meat are removed are separately packaged, and there is a measuring water cup, which is easy and simple. The tough bones and meat are tender and the texture and aroma of the vegetables are the same as those of a professional restaurant.

Description

Semi-cooked ingredients set for broth cooking and preparation method thereof {PRECOOKED FOOD MATERIALS FOR SOUP COOKING AND METHOD OF PREPARING THE SAME}

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

Soup is a favorite dish from people all over the world, but Koreans enjoy it, especially when it comes to the diet. Soup, for example, there are various types of soup, soup, stew, hot pot and the like, which is one of the foods that are enjoyed cooked at home as well as specialized restaurants. The most important factor that influences the taste of such soup dishes is broth, and the ingredients that influence the taste of the soup are broths made by orphaned bones and meat for a long time.

However, broth cooking is a slow food that has to be boiled and cooked for a long time. Making food using broth is difficult and complicated in general households, and it is difficult to cook due to space or equipment constraints. As family composition changes, the cooking of broth at home is significantly reduced.

On the other hand, domestic livestock consumption is a distorted consumption pattern centered on sirloin and pork belly, and the low price of low-fat parts is becoming a preferred part, and the price transition is intensifying. . The storage period of various kinds of bone by-products in each processing plant or farmhouse increases the burden of storage costs, and the processing cost is considerable, and the accumulation of these bone by-products is getting longer, and the price using the bone by-products The need for conservation is more urgent.

Conventional retort food is sterilized above 121 ℃, due to excessive heat treatment, the inherent nutrients are destroyed by meat, vegetables, intestines, etc., the flesh and appearance of the raw materials are clumped, and the tissue is changed to cause a decrease in texture, There is a problem of heterogeneous taste and smell, and the situation that the price is expensive because it is circulated with the amount of moisture included.

In addition, frozen foods released to improve the stomach retort food has the advantage of long-term preservation for more than one year without changing the quantity or flavor, but during the distribution and storage process, the water turns into ice crystals and becomes bulky Destroying the tissue of the same food, due to this there is a problem that even after thawing cooked vegetables clumped and texture changes.

In order to solve the problem of frozen foods, foods are provided by properly packing foods to easily make a particular dish, a food set provided only to washing and cutting before heat treatment, and a quantitative food set without any pretreatment. However, there is still a problem that the number of wrapping papers is considerable, causing environmental pollution and cost increases, and post-treatment in each household is also cumbersome.

In addition, the recent changes in the lifestyle pattern of modern people to spend more time looking for various types of products such as instant food, semi-food, rather than cooking using primary ingredients, such demands Products are being released and activated, and the usage rate and frequency of users are growing rapidly.

The present invention has been made in order to solve the above-mentioned problems, semi-cooked foods that can enjoy soup cooking in a convenient way without the texture and flavor does not change during distribution and storage by utilizing the meat containing meat or bones We want to provide a set.

In order to solve the above problems, the present invention is a meat member including boiled meat derived from boiled meat and mixed spices, and purified water or concentrated broth; And a vegetable member comprising at least one selected from the group consisting of semi-cooked vegetables and untreated vegetables, wherein the boiled meat is made of pork spine, pork and cattle head and intestines, chicken, cattle tail, beef meat and beef ribs A set of semi-cooked ingredients is provided which is any one selected from the group.

In order to solve the above problems, the present invention is a process for preparing a raw meat by putting the odor remover comprising a raw raw meat and yellow lacquered building material in water and heated to 70 ℃ or more, mixed seasoning and purified water or concentrated in the raw meat Adding meat broth to prepare a meat member, and preparing the meat member for 1 hour to 4 ° C. at 20 ° C. for 30 hours, and storing the meat member below 18 ° C .; Preparing a semi-cooked vegetable, which is boiled and shredded and packaged of the first vegetable at 60 ° C. to 90 ° C. for 2 to 10 minutes in brine, and a process of preparing an untreated vegetable to chop and package the second vegetable; Vegetable member preparation step comprising one or more of; And arranging the meat member and the vegetable member in an insulated container.

The semi-cooked food set according to the present invention can be cooked in a convenient way to enjoy a soup dish, the cost is reduced by using meat containing meat or bones, and when the meat is packed with purified water or concentrated broth, Soft texture and flavor are maintained, and the texture of the vegetables can be maintained by separately packaging, and the cost can be reduced by minimizing the wrapping paper. Please explain in detail the cooked cooking guide and cooking instructions you ordered. Also, because it is processed and packaged and delivered, there is an advantage that it can be believed.

1 is a bone half cooking ingredients set is a delivery box.
Figure 2 is a process chart showing a method for producing a half bone cooking ingredients set cooking.

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

The terms or words used in this specification and claims should not be construed as being limited to the common or dictionary meanings, and the inventors can appropriately define the concept of terms in order to best explain their invention in the best way possible. It should be interpreted as meanings and concepts corresponding to the technical idea of the present invention based on the principle that the present invention.

According to an embodiment of the present invention, boiled meat and raw meat derived from mixed seasonings, meat member including purified water or concentrated broth; And a vegetable member comprising at least one selected from the group consisting of semi-cooked vegetables and untreated vegetables, wherein the boiled meat includes pork spine, chicken, pork and beef head and guts, beef tail meat, beef meat and beef ribs. A set of semi-cooked ingredients is provided which is any one selected from the group consisting of.

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

However, the tough meat or the meat containing bone inevitably contains a smell, and if the smell is not removed, the taste of the cooked food may be greatly reduced. However, the meat member included in the semi-cooked food set according to the present invention may be to remove the odor by preliminary processes such as boiling the tough meat or bone-containing meat, and pretreatment such as applying a mixed seasoning. have. Accordingly, by using a meat that is not well consumed or meat containing bones, the food set may be configured to reduce the cost and provide a semi-cooked food set using flavors through elimination of odor.

According to an embodiment of the present invention, when the boiled meat includes bone, the prime meat, purified water or concentrated broth are packaged together, and when the boiled meat does not have bone, the prime meat and the purified or concentrated broth are Can be packed separately.

In the case of meat containing bone, by packaging the purified water or concentrated broth together in the meat member, to facilitate the packaging, solve the problem of breaking the wrapping paper between the packaging due to the sharp part of the bone, and through the purified or concentrated broth The prime meat can be matured, boosting the flavor of the entire food. Boiled spines have air in their bones and meat, and their fat is quickly rancid, which makes them difficult to deliver or store. Because of the sharp bones, it is difficult to vacuum-pack. However, by adding purified water, vacuum packaging is easy and the meat in the bone is blocked with fatty waste. In addition, the daigigi contain a lot of salt and miso added to suppress the decaying microorganisms. Protein components in bone and meat are broken down into amino acids to improve flavor. This process is called ripening. This maturation makes the artificial environment more effectively promotes the breakdown of protein, softens the meat, and makes it mature. In addition, in order to shorten the maturation period, daigigi, garlic, pepper, miso and other nutrients are added to soften tough bones and meat. It is a high-quality stamina and functional food that is heated and sterilized at low temperature. Increase the flavor.

In addition, when bone is not included, purified water or concentrated broth is packaged separately since it is easier to apply mixed seasoning than bone-containing meat, and it may be matured even when there is no moisture, and there is no possibility of damaging the wrapping paper. You may.

At this time, the purified water or concentrated broth to be packaged together with or separately from the prime meat to which the mixed seasoning is applied, may be included in 1 to 50 parts by weight, preferably 1 to 40 parts by weight relative to 100 parts by weight of the prime meat In the case of meat containing bones, it is preferable to include about 15 to 30 parts by weight based on 100 parts by weight of the primitive meat, and about 1 to 10 parts by weight based on 100 parts by weight of the primitive meat. When the purified water or the concentrated broth is included in this range, the flavor of the food after being cooked by the aging of the prime meat can be further utilized, and the breakage of the wrapping paper during the packaging can be minimized. In addition, after maturation, frozen below minus 18 ℃ can be distributed for 1 year, especially the meat is filled with seasoned meat inside the muscle fibers of tough meat tender.

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

The semi-cooked vegetables may be one in which the first vegetable is a predetermined pretreatment, for example, may include one or more of Chinese cabbage, rugged, taro or fern. Since the first vegetable is generally a tough vegetable and is cooked immediately without pretreatment such as boiling or boiling, since the texture may be considerably bad, the first vegetable may be included in a set of ingredients through a specific pretreatment process.

In addition, the untreated vegetable is a vegetable that does not require a separate pretreatment, and may be referred to herein as a second vegetable, which may be, for example, potatoes, carrots, radish, ginseng, onions, mushrooms, green onions, or hosts. As such, it may be a vegetable that is soft or can be changed into a good texture in the cooking process, it can be distinguished into a vegetable that is used at the beginning of the cooking process to be cooked or put into the late stage of the cooking process and used as a topping, Accordingly, when included in the set of ingredients may be configured as a separate packaging depending on the timing of the cooking process.

As described above, in the case of pre-treatment or varying the configuration of the packaging according to the type of vegetables, it can provide more convenience to the consumer during cooking, it is possible to maintain the texture of various vegetables after cooking.

As such, the semi-cooked food set can be easily cooked like boiling water in a restaurant, an event hall, and at home, and does not require the purchase and management of raw materials, and the manufacturing time can be greatly shortened. In particular, it is possible to save time to buy the meat containing bones to drain blood and pretreat, save time to buy and trim tough vegetables, and to prepare boiled meat and mixed water Because of the concentrated broth and various vegetables, storage space, such as freezing, can be minimized, and waste that is not used for cooking in the after-treatment can be minimized.

In addition, the mixed seasoning includes a certain amount of all seasonings necessary for cooking of each finished product to maintain a constant taste, it is possible to provide a high quality food excellent in flavor.

The semi-cooked food set according to an embodiment of the present invention may be bone haejangguk, chicken fried tang, tail Gomtang, yukgaejang or ribs soup, sundae soup, sohead soup, visceral tang, each meat member and vegetable member included according to the Can be selected.

When the semi-cooked food set is a bone haejangguk, the meat member may include pork meat and refined water derived from pork backbone and mixed seasoning, and the first meat may apply the mixed seasoning to the boiled pork backbone from which the odor is removed. It may be subjected to a pre-treatment process, such as, the first meat may include purified water, the vegetable member includes a semi-cooked vegetables, including Chinese cabbage and dung, and untreated vegetables, including sesame leaves, perilla It may be to include more powder.

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

When the semi-cooked food set is tail tail soup, the meat member includes raw meat derived from bovine tail meat and seasoning and purified water, and the vegetable member may include untreated vegetables including radish and green onion, and chopped. It may be to include more garlic.

When the semi-cooked food set is Yukgaejang, the meat member includes raw meat and concentrated broth derived from beef meat and seasoning, and the vegetable member includes semi-cooked vegetables including taro and fern, radish, oyster mushroom It may be to include an untreated vegetable, including a host and leek.

When the semi-cooked food set is galbi-tang, the meat member includes beef meat and condensed broth derived from beef ribs and condiments, and the vegetable member may include untreated vegetables including radish, ginseng, and leek. .

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 may be used for measuring water when cooking using this set in each home or restaurant. It may be enclosed together in the cooking booklet, each cooking member and the order to put the vegetables member, the cooking time, etc. are described, each home or restaurant is enclosed together to help cooking when using a set of semi-cooked ingredients can do.

According to another embodiment of the present invention, (1-1) preparation of raw meat, (1-2a, 1-2b) application of mixed seasoning and packaging process of the meat member, (1-3) aging of the meat member Meat meat preparation step comprising the 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 insulated container.

Of the method of 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, preparing the primary meat which is the main material of the meat member, this process is a process of preparing the primary meat by putting the odor remover including the raw raw meat and hwangchil building materials into water and heated to 70 ℃ or more. As the raw meat, the same kind of meat as described above may be used. For example, pork spine, chicken meat, beef meat, beef meat or beef ribs may be used.

The process of preparing the first meat is a process of cooking while removing the odors present in the sliced raw meat, may include the process of slicing the raw meat to the appropriate size, removing the blood of the sliced raw meat, removing the blood Is a process of soaking the raw meat soaked all, can be soaked for about 3 to 7 hours, which may be repeated about 2 to 3 times.

The raw meat from which the blood is removed may be subsequently heated with a odor remover including a hwangchil building material at a temperature of 70 ° C. or more for a predetermined time. The odor remover may be added in an amount of 3 to 40 parts by weight based on 100 parts by weight of raw meat. It may be to be heated together, through this process can remove the odor remaining in the raw meat. When the odor remover is added in an amount of 3 to 40 parts by weight, the flavor of the odor removing ingredient is added without harming the flavor of the meat, thereby improving the taste of the food and exerting an excellent effect on removing the odor. have.

The odor remover includes a yellow lacquer dry material, which may be configured to include about 50% by weight or more of the total weight of the odor remover, and the yellow lacquer dry material has a ratio of twigs and leaves of about 5: 5 to 3: 7. It may be a material mixed in the ratio of.

In addition, the odor remover may further comprise a pepper and a laurel leaf, the odor remover may be a mixed weight of the pepper and laurel leaves of about 50% by weight or less. The weight ratio of the pepper and laurel leaves may be appropriately applied within the range of 8: 2 to 2: 8. The odor remover may further include other herbs or herbs, in addition to the stomach yellow lacquer, black pepper and laurel leaves, as long as it contains more than 50% by weight of the yellow lacquer dry, the composition and components of the odor remover is not particularly limited no.

Next, (1-2a) is a process of applying the mixed seasoning to the primitive meat, and adding the purified water or concentrated broth to wrap the meat member, which may correspond to the case where the bone is included in the primitive meat.

As described above, the primitive meat, which has undergone the primitive process of removing the odor, may be subjected to a process of applying with mixed seasoning. That is, it may be a process of mixing the prime meat with the mixed seasoning. At this time, the mixed seasoning may be different depending on what ingredients to make, miso, chopped garlic, pepper powder, purified water and the like may be used.

For example, when preparing a set of bone haejangguk, the mixed seasoning may include cooked rice powder, pork powder, chopped garlic, miso and purified water, the cooked rice powder, red pepper powder, ginger powder, sesame powder, Kelp powder, garlic powder, pepper powder, soybean powder, rice powder and sun salt may be included.

In addition, if you want to prepare a chicken fried chicken set, the mixed seasoning may include brown sugar, red pepper powder, soy sauce, chopped garlic, chopped ginger and sesame oil, if you want to prepare a tail tang set, concentrated beef bone broth, sun salt And mixed spices including pepper powder may be used.

And, in the case of galbi-tang, mixed sauce containing soy sauce, sesame oil, black pepper, chopped garlic and chopped green onion may be used.

Subsequently, a process of adding the seasoned meat seasoned by the mixed seasoning to the purified water or the concentrated broth may be performed, and the purified water or the concentrated broth may not protrude bones out of the package by using a minimum amount that the initial meat is properly locked. It may be to avoid, the process of packaging by a method such as vacuum packaging after placing the prime meat in purified water or concentrated broth.

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

For example, if you want to prepare a set of yukjangjang, the mixed seasoning is red pepper powder, red pepper seed powder, crushed onion and radish, chopped garlic, chopped ginger, miso, sun salt, soy sauce, shrimp milk brown, liquid milk, shochu, pepper powder, Honda It may include poultry, poultry powder, kelp, bone bone powder and purified water, and additionally, yukgaejang set may further include flavor oil. The flavor oil may be prepared including tallow, chopped garlic, and red pepper powder.

In addition, prior to the process of packaging the meat member, the mixed seasoning is applied to the primitive meat, and purified water or concentrated broth is added (in the case of meat that does not contain sweets, it is performed without addition). It may further include a step of heating for 10 minutes to 50 minutes at ℃, which may be a process that allows the mixed seasoning to soak well into the meat with the meaning of sterilization so that the meat and seasoning can be combined well have.

As described above, when the first meat is applied in a mixed seasoning and vacuum-packed by including purified water or concentrated broth together in the meat member, the maturation of the first meat may be induced. At the same time, it breaks down protein components into amino acids to enhance flavor and soften the meat, which can also help with texture. In addition, when the purified or concentrated broth is packaged separately, since the raw meat does not contain bones, unlike the meat containing bones, since it can be aged without moisture, the purified or concentrated broth is not packed together. If not, it can be fully aged by the mixed seasoning.

The aging process is a process of ripening the packaged meat member at 1 ° C. to 4 ° C. for 20 hours to 30 hours, and may be a process of inducing meat softening and amino acid production of primitive meat. When performing the aging process according to the temperature and time of the above range can be improved flavor and texture 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.

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

Vegetables that may be included may vary depending on which set of ingredients are prepared, and may be different from each other, but may be divided into a first vegetable that requires pretreatment and a second vegetable that does not require pretreatment, Cooked vegetables "may mean a first vegetable that has been pretreated, and" untreated vegetables "may mean a second vegetable that does not need to be treated. Specifically, descriptions of the types of the first vegetable and the second vegetable, etc. are omitted since they overlap with those described above.

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

The preparation of the semi-cooked vegetables is a process in which the first vegetables are boiled in brine at 60 ° C. to 90 ° C. for 2 minutes to 10 minutes, and then cut and packaged. As described above, the first vegetable may be a vegetable with strong texture and strong, and may be a pre-treatment to improve the texture, and such pretreatment is salted with salt before boiling the first vegetable in saline, The salted first vegetable may be a process further comprising the step of boiling in the brine for the above temperature range and time. The first vegetable that may be subjected to such a pretreatment may be, for example, cabbage or ugly.

The preparation process of the semi-cooked vegetables may be pretreatment by salting and brine degreasing as described above, but other pretreatment may be performed according to the type of vegetable and the type of food set.

Alternatively, the first vegetable may be soaked in water and then boiled. Specifically, after biting the first vegetable and enough soak for about 2 hours to 6 hours, it may be a boiling process, an example of such a first vegetable may be a taro or fern.

Since the preparation process of the untreated vegetable has no special pretreatment, it is a process of washing and dewatering and then cutting it. Such washing, dehydration and fragmentation may be performed even after the pretreatment is performed in the preparation of the semi-cooked vegetable. .

The preparation of the semi-cooked vegetables and the preparation of the uncooked vegetables may be performed both according to the kind of the semi-cooked food set to be prepared and depending on what vegetables are included, and only one may be performed.

When the ready-to-cooked vegetables and untreated vegetables are prepared, since the pre-cooked vegetables have been subjected to a predetermined pretreatment process, they may be stored frozen at a temperature of -18 ° C or lower, and in the case of untreated vegetables, the texture It may be to be refrigerated at a temperature of 1 ° C to 5 ° C, not frozen storage for maintenance.

In the manufacturing method of the 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 a heat insulating container, in addition to the meat member and the vegetable member, an ice pack, a measuring cup, and a cooking book can be arranged together. The thermal insulation container used as the packaging container is for maintaining the temperature of the meat and vegetable members that have been frozen or refrigerated, and the material is not particularly limited as long as it is a container having a thermal insulation function, that is, a cold storage function.

Example

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

Example 1 Preparation of Bone Hawjang Soup Set

(1) Preparation of food education member

1) Prepare the raw meat

15,000 g of the spine of pork was cut into potatoes of similar size, immersed in cold water for about 5 hours, and the blood was removed by replacing the water about 2-3 times. Pour purified water into a container, add 400 g of pork spine and odor remover (40 tea bags of 10 g, 50% by weight of yellow-colored dry matter, 38% by weight of black pepper, 12% by weight of bay leaf), and boil it over a high heat. Removed. When it starts to boil, the heating is stopped and the boiled spine is washed with cold water to remove impurities.

2) Preparation of Mixed Spices

Red pepper powder 41%, ginger powder 3.2%, sesame powder 12%, kelp 13.9%, sun salt 11.6%, garlic 6%, pepper powder 5.3%, soy flour 3.8%, rice flour 3.2% Cooked rice powder was prepared.

42.6% by weight of the cooked rice flour, 6.4% by weight of pig powder, 4.3% by weight of minced garlic, about 2% by weight of conventional soybean was added by mixing about 17% by weight of purified water, thereby preparing a mixed seasoning.

3) Application and aging of mixed seasonings

1,500 g of the mixed seasoning was applied to the pork backbone, and about 25% of the weight of the backbone was added, followed by sterilization for 30 minutes by heating to about 85 ° C. while mixing well. Thereafter, the package was vacuum packed and sealed in a transparent plastic wrapper. Then, the meat member thus prepared was aged for 12 to 24 hours under the conditions of 1 to 4 ℃ and then stored frozen at below zero 18 ℃.

(2) Preparation of absence of vegetables

As a semi-cooked vegetable, 4,500 g of cabbage and tallow were salted and washed with salt. Purified water was poured into a container and heated to 80 ° C. to add 45 g of salt, and then boiled the salted cabbage and bog for 3 to 5 minutes, immediately cooled in cold water and then dehydrated to remove water. Since the length of the cabbage and the wooge was cut to about 3cm, degassed in a plastic bag and vacuum-packed. The vegetable parts thus packaged were frozen and stored below -18 ° C.

As an untreated vegetable, 20 g of sesame leaves were packaged. The sesame leaves were washed and cut and plastic-wrapped, and 20g of perilla powder was further packed together, but not packed completely. The package is a vacuum package and then refrigerated at 1-5 ° C.

Example 2: Preparation of Chicken Stir Fry Soup Set

(1) Preparation of food education member

1) Prepare the raw meat

12,000g of chicken meat was removed and the oil around the neck and the neck was removed. Pour purified water into a container, add 20 g of the chicken and odor remover (2 10 g tea bags, 50% by weight of hwangchil dry materials, 7% by weight of whole peppercorns and 43% by weight of bay leaves) to boil and start to foam, about 5 minutes to 10 minutes After about a minute the heating was stopped. After washing with cold water to remove impurities.

2) Preparation of Mixed Spices

Brown sugar 35g, red pepper powder 70g, soy sauce 150g, chopped garlic 40g, chopped ginger 5g, sesame oil 10g was added to mix, thereby preparing a mixed seasoning.

3) Application and aging of mixed seasonings

The mixed seasoning 310 was applied to the primed chicken, and about 25% of the weight of the chicken was added thereto, and then sterilized for 10 minutes by heating to about 85 ° C. while mixing well. Thereafter, the package was vacuum packed and sealed in a transparent plastic wrapper. Then, the meat member thus prepared was aged for 1 day under the condition of 1 to 4 ℃ and then stored frozen at below zero 18 ℃.

(2) Preparation of absence of vegetables

As an untreated vegetable, one 100g potato and 80g of carrots were vacuum-packed by washing and cutting, 50g of onions were washed and shredded and vacuum-packed, and 30g of oyster mushrooms were ripped together, and 20g of leeks were cut and vacuum-packed. After refrigerated at 1 to 5 ℃.

Example 3: Preparation of Tail Gomtang Set

(1) Preparation of food education member

1) Prepare the raw meat

980 g of oxtail meat was immersed in cold water for about 2 hours, and the blood was removed by replacing the water about 2-3 times. Pour purified water into a container and add 40g of oxtail and odor remover (4 10g tea bags, 50% by weight of dried yellow pepper, 15% by weight of black pepper, and 35% by weight of bay leaf) to remove the odor. It was. When it starts to boil, it boils for about 20 minutes and then stops heating and washes with cold water to remove oil and scaffold while removing impurities.

2) Preparation of Mixed Spices

20 g of concentrated bone marrow broth, 3 g of salt of Cheonil, and 2 g of pepper were added to the mixture, thereby preparing mixed spices.

3) Application and aging of mixed seasonings

25 g of the mixed seasoning was applied to the primed bovine tail meat, and 200 g of purified water was added thereto, followed by sterilization for 30 minutes by heating to about 85 ° C. while mixing well. Thereafter, the package was vacuum packed and sealed in a transparent plastic wrapper. Then, the meat member thus prepared was aged for 1 day under the condition of 1 to 4 ℃ and then stored frozen at below zero 18 ℃.

(2) Preparation of absence of vegetables

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

Example 4: Preparation of Yukgaejang Set

(1) Preparation of food education member

1) Prepare the raw meat

2,000 g of bovine raw meat was immersed in cold water for about 30 minutes to remove blood, and then boiled in purified water for about 10 minutes to remove impurities. Wash boiled boiled beef once, put it in a container, pour purified water and boil it for 30 minutes with 70g (7g 10g tea bag, 50% by weight of dried yellow pepper, 15% by weight of black pepper and 35% by weight of bay leaf). After cooling and tearing together, the raw meat was prepared.

2) Preparation of Mixed Spices

By weight, red pepper powder 6.5%, red pepper seed 0.3%, liver onion 1.3%, liver radish 1.3%, liver garlic 6.5%, liver ginger 0.1%, soybean paste 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%, poultry powder 0.5%, kelp 10.4%, bone bone powder 2% and purified water 4.7% was added, thereby preparing a mixed seasoning.

In addition to the taste oil was prepared, by weight 88.5% Uji, liver garlic 4.4% and red pepper powder 7.1% was prepared by combining.

3) Application and aging of mixed seasonings

900 g of the mixed seasoning and 100 g of the flavored oil were applied to the primed bovine meat, and sterilized for 30 minutes by heating to about 85 ° C. while mixing well. Thereafter, the package was vacuum packed and sealed in a transparent plastic wrapper. Then, the meat member thus prepared was aged for 1 day under the condition of 1 to 4 ℃ and then stored frozen at below zero 18 ℃.

Separately prepared broth is made by cutting bones from the bones of Hanwoo, draining blood, removing odor, and adding purified water to keep boiling, removing oil and impurities, until the solids are 52.3 brix and 88% moisture. It was prepared by concentration, and 120 g of concentrated broth was stored frozen at -18 ° C or lower.

(2) Preparation of absence of vegetables

As semi-cooked vegetables, taro and ferns were prepared as follows.

The dried taro was soaked in water for 6 hours or more, washed with running water 2-3 times, and boiled in purified water with rice water. When it started boiling, boil it for 20 minutes on low heat to remove the toxicity to remove the arine flavor. After washing it, it was soaked in water for 12 hours, soaked sufficiently, and dehydrated to remove moisture. The taro belt thus prepared was cut to have a length of about 3 cm and vacuum-packed at 2,000 g, and then stored frozen at -18 ° C or lower.

The dried fern was soaked enough to immerse it in water, then boiled on a strong fire and boiled for another 4 minutes after boiling. After standing for 2 hours in this state, the bracken was further called, and then dehydrated to remove moisture. The bracken thus prepared was chopped to have a length of about 3 cm, vacuum-packed 2,000 g, and then stored frozen at -18 ° C or lower.

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

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

Example 5: Preparation of Galbi Tang Set

(1) Preparation of food education member

1) Prepare the 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 and add 170g (17g of 10g tea bag, 17% ginseng dry matter, 15% whole black pepper, 15% whole black pepper and 35% laurel leaf) to remove the bleeding oxtail and remove the odor. It was. When boiling began to boil and stop foaming, the heating was stopped and then removed, followed by washing with cold water to remove impurities.

2) Preparation of Mixed Spices

Soy sauce 300g, sesame oil 120g, pepper 24g, chopped garlic 120g and chopped leek 120g was added, thereby preparing a mixed seasoning.

3) Application and aging of mixed seasonings

684 g of the mixed seasoning was applied to the primed beef ribs, and 1,000 g of concentrated broth was added, followed by sterilization for 30 minutes by heating to about 85 ° C. while mixing well. Thereafter, the package was vacuum packed and sealed in a transparent plastic wrapper. Then, the meat member thus prepared was aged for 1 day under the condition of 1 to 4 ℃ and then stored frozen at below zero 18 ℃.

The concentrated broth is 1,000 g of radish 3 g in 3 g of purified water, 150 g of whole garlic, 120 g of leek, 120 g of soy sauce, and 40 g of salt in a container. Concentrated to

(2) Preparation of absence of vegetables

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

In addition, 300g of leeks were washed, cut and vacuum packed, respectively, and then refrigerated at 1 to 5 ° C.

Comparative Example 1: Retort Food

As a retort food (immediate cooking food), shelf life is 12 months from the date of manufacture, and the product name "[Ottogi] old perilla potato soup" was used. Raw materials name and content are pork spine (domestic) 36%, purified water, boiled cabbage (China) 14%, potato (domestic) 10%, perilla powder 2.2%, potato soup seasoning, red pepper powder, garlic, green onions, pork concentrate, pork Meat, sesame leaf (domestic) miso, refined salt, ginger, modified starch, sesame seeds, onions.

Comparative Example 2: Frozen Food

As frozen food, it is ready-to-eat food. Frozen storage should be below -18 ℃ and 1 year from the date of manufacture. The product name "bone haejangguk" was used. Ingredients and content are neck, spine 36% (domestic), distillery (domestic) 9%, seasoned red pepper powder (mixed seasoning, red pepper seed), seasoned rice, miso, garlic, ginger, pepper, L-glutamate, purified water [pork Containing]. Frozen products are packaged together with an ice box and ice pack.

Comparative Example 3: Directly Cooked Food

Bon Haejangguk made four servings at home. The ingredients were prepared and followed according to the usual cooking methods.

The ingredients for boiled pork spine are 1kg pork backbone, 3 tablespoons of cheongju, 1 tablespoon of soybean paste, 6-7 pages of whole garlic, 1 page of ginger, 1/2 onion, 1 root of green onion, and 3 laurel leaves. To remove the bones, soak the pig spines in cold water for 4-5 hours. Change the water in the middle. You need to drain the blood well. If you are well in blood, add plenty of water and boil. When you start to boil, boil for 5 minutes, turn off the heat, and discard the backbone. To get rid of the smell, enjoy the spine. Add plenty of water, and add sake, soybean paste, whole garlic, ginger, onion, green onion, and bay leaf, and boil it over medium heat. Boiling for 40-50 minutes will boil the meat off the bone. When the spines are well cooked, take out the leeks, whole garlic, onions, and ginger. Boiled vegetables are 3 small potatoes and 100g boiled. Boil the peeled potato half in water. The sauce is 4 tablespoons soy sauce, 3 tablespoons red pepper powder and 1 tablespoon minced garlic. Boil the broth, potatoes, and sauce and boil until it spreads. · Boiled bones are cut off. 3 bundles of sesame leaves and 4 tablespoons of perilla powder were placed in a container and topped with perilla and sesame leaves.

Experimental Example

In order to evaluate a semi-cooked food set according to a representative example of Bon Haejangguk of the present invention, taste, flavor, texture, and palatability were measured. Table 1 shows the evaluation results of taste, flavor, texture, and preference of the food ingredients prepared according to the above Examples and Comparative Examples according to each cooking method.

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

In addition, the cooking time was measured, but the semi-cooked food set of the embodiments, the retort food or frozen food of the comparative example was determined from the opening of the product until the level is ready to eat and set the starting point and end point, The direct cooking example set the time point from starting the cleaning with all the ingredients.

division flavor zest Texture Symbol 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 Examples 2 to 5, since the types of dishes are different, the comparison with Comparative Examples 1 to 3 is not appropriate, but since it is a semi-cooked food set prepared by a manufacturing method to which common features 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 is superior to all of the Comparative Examples 1 to 3 taste, flavor, texture and preference. In the case of Comparative Example 1, the taste, flavor, and persimmon were all particularly low. The vegetables were prepared by boiling for a long time at a high temperature, and the vegetables were almost completely disassembled with water bath. It can be seen that. Moreover, flavor and palatability fell by high temperature. In Comparative Example 2, all the ingredients were heated, cooled again, and frozen, so that the bone texture was soft, but the flavor was inferior, and almost all the topping vegetables were not added. In Comparative Example 3, the salt and the like often failed, and the taste was poor. The texture of the bones also fell off. The flavor was good.

In other words, the convenience of frozen food or retort food is taken as it is, it was confirmed through the results that the taste, flavor, and texture can be maintained more than directly cooked.

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

That is, in the case of Comparative Examples 1 and 2, the time for cooking can be considerably shortened, but even if it is cooked quickly, the ingredients are stuck together or less thawed, and all the ingredients are disassembled to reduce the flavor or texture. If so, in the case of the semi-cooked food set of the present invention is a part that can be confirmed that the time reduction effect is more excellent.

A person having ordinary knowledge in the art to which the present invention belongs is a food using bone and chewy meat such as sundae soup, beef head soup or beef tail tang and internal organ soup, and all changes derived from the meaning and scope of the claims and the equivalent concept thereof, Modified forms are to be construed as being included in the scope of the present invention.

Claims (15)

Meat parts including boiled meat and raw meat derived from mixed seasonings, and purified or concentrated broth; And
It includes; vegetable member comprising one or more selected from the group consisting of semi-cooked vegetables and untreated vegetables;
The boiled meat is a semi-cooked food set is any one selected from the group consisting of pork spine, pig and cow head and guts, chicken, beef tenderloin, beef meat and beef ribs.
The method according to claim 1,
When the boiled meat contains bones, the prime meat and the purified or concentrated broth are packaged together,
If the boiled meat has no bone, the prime meat, purified water or concentrated broth is packaged separately.
The method according to claim 1,
The semi-cooked vegetable is a semi-cooked food set is a pre-treatment of the first vegetable containing one or more selected from the group consisting of cabbage, rugged, taro and fern.
The method according to claim 1,
The untreated vegetable is a semi-cooked food set that is a second vegetable containing one or more selected from the group consisting of potatoes, carrots, radishes, ginseng, onions, mushrooms, leeks and hosts.
The method according to claim 1,
The semi-cooked food set is bone haejangguk,
The meat member includes pork meat and purified water derived from pork backbone and mixed seasoning,
The vegetable member includes a semi-cooked vegetable, including Chinese cabbage and wooge, and an untreated vegetable, including sesame leaves,
A semi-cooked food set, which further contains perilla powder.
The method according to claim 1,
The semi-cooked food set is chicken fried tang,
The meat member includes a prime meat derived from chicken and mixed seasonings, and purified water,
The vegetable member is a semi-cooked food set including a raw vegetable, including potatoes, carrots, onions, enoki mushrooms and leeks.
The method according to claim 1,
The semi-cooked food set is tail gomtang,
The meat member includes bovine meat and purified water derived from mixed seasoning,
The vegetable member includes an untreated vegetable including radish and green onions,
A semi-cooked food set, which further includes 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 seasonings,
The vegetable member is a semi-cooked food set including a semi-cooked vegetables, including taro and fern, and untreated vegetables, including radish, oyster mushroom, host and leek.
The method according to claim 1,
The semi-cooked food set is ribs soup,
The meat member includes a prime meat and concentrated broth derived from beef ribs and mixed seasonings,
The vegetable member is a semi-cooked food set including a raw vegetable, including radish, ginseng and leek.
(1-1) preparing a raw meat by adding a deodorant including finely cut raw meat and yellow lacquer building material into water and heating it to 70 ° C. or more;
(1-2a) process of applying the mixed seasoning to the above-mentioned meat, and adding together purified water or concentrated broth, or (1-2b) applying the mixed seasoning to the above-mentioned meat, separately from purified water or concentrated broth Process of packing, and
(1-3) a meat meat preparation step comprising the step of aging the packaged meat member for 12 hours to 30 hours at 1 ℃ to 4 ℃;
(2a) preparation of semi-cooked vegetables which are boiled, sliced and packed with the first vegetable, and
(2b) preparing an untreated vegetable to chop and package the second vegetable; Vegetable member preparation step comprising at least one of; And
(3) a packaging step of arranging the meat member and the vegetable member in an insulated container.
The method according to claim 10,
The odor remover is a method of manufacturing a semi-cooked food ingredients set further comprising a pepper and laurel leaves.
The method according to claim 10,
The odor removing agent is a method of manufacturing a semi-cooked food set that is added to 3 to 40 parts by weight, compared to 100 parts by weight of finely chopped raw meat.
The method according to claim 10,
Before the process of packaging the meat member, semi-cooked foods further comprising the step of applying the mixed seasoning to the prime meat, and adding purified water or concentrated broth to heat for 10 to 50 minutes at 70 ℃ to 100 ℃ Method of making a set.
The method according to claim 10,
The meat member and the semi-cooked vegetables are to be stored frozen at a temperature of -18 ℃ or less,
The untreated vegetable is a method of producing a semi-cooked food ingredient set that is stored refrigerated at a temperature of 1 ℃ to 5 ℃.
The method according to claim 10, wherein the cooking booklet and a measuring cup are prepared.

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