KIM, YOUNG BOONGKR,김영붕,CHOI, YUN SANGKR,최윤상,JEON, KI HONGKR,전기홍,KU, SU KYUNGKR,구수경,KIM, EUN MIKR,김은미,PARK, JONG DAEKR,박종대
申请号：
KR1020140121228
公开号：
KR1015867840000B1
申请日:
2014.09.12
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to Korean-style braised short ribs as homemade convenience food and a method for manufacturing the same. The method includes the following steps of: (A) blanching vegetables (B) concentrating vegetable blanching liquid obtained by blanching the vegetables (C) producing concentrated salting liquid from the blanching concentration (D) producing meat broth (E) softening meat of ribs (F) performing an enzyme treatment by adding a meat tenderizing agent into the softened meat of the ribs (G) injecting the concentrated salting liquid, produced in step (C), into the meat of the ribs treated with an enzyme by using an injector (H) tumbling the meat of the ribs into which the concentrated salting liquid has been injected (I) mixing the vegetables, blanched in step (A), the meat broth, produced in step (D), and the meat of the ribs tumbled in step (H) (J) cooking the mixed vegetables, meat broth, and meat of the ribs by heating and steaming the same and (K) refrigerating the heated and steamed Korean-style braised short ribs. Meat taste and vegetable taste are in harmony with each other in the meat of the ribs of the Korean-style braised short ribs. Therefore, the meat of the ribs which has excellent flavor and is soft can be obtained.COPYRIGHT KIPO 2016본 발명은 가정간편식 갈비찜 및 이의 제조방법에 관한 것으로 (A) 야채를 블랜칭하는 단계 (B) 야채를 블랜칭한 야채 블랜칭액을 농축하는 단계 (C) 농축된 블랜칭 농축액으로 농축 염지액 제조하는 단계 (D) 고기 육수를 제조하는 단계 (E) 갈비육을 연육하는 단계 (F) 연육된 갈비육에 연육제를 첨가하여 효소처리하는 단계 (G) 인젝터로 효소처리한 갈비육에 (C) 단계에서 제조된 농축 염지액을 주입하는 단계 (H) 농축 염지액이 주입된 갈비육을 텀블링하는 단계 (I) (A)단계에서 블랜칭한 야채, (D)단계에서 제조된 고기 육수 및 (H)단계에서 텀블링한 갈비육을 혼합하는 단계 (J) 혼합된 블랜칭한 야채, 고기 육수 및 갈비육을 과열증기 조리하는 단계 및 (K) 과열증기 조리된 갈비찜을 냉장시키는 단계를 포함함으로써, 갈비찜의 갈비육 자체에서 고기 맛 및 야채 맛이 어우러져 풍미가 우수하고 보다 부드러운 갈비육을 제공할 수 있다.
