The Method of Manufacturing Using the Chameryang Powder

摘要

The present invention relates to a method for manufacturing yukgaejang using sesame powder, and more particularly, by adding beef to a sauce prepared by boiling lacquer chicken broth and meat broth using powder made by extracting sesame lacquer, followed by making beef cuts. It is to manufacture a mixed yukgaejang, and relates to the manufacturing method of yukgaejang using sesame powder to contribute to the national health by grafting the lacquer traditionally used for chicken and duck to yukgaejang. The present invention is to cut the beef soaked in water at room temperature for 5 to 18 hours to remove the blood, the product temperature is maintained at 10 to 15 ℃ after supplying clean water to boil for 2 to 3 hours at 100 ℃ Raw meat preparation step made; Soak dry taro and sweet potato sprouts in cold water for 10 to 20 hours, wash garlic, ginger, green onions, radishes and boiled taro and sweet potato sprouts, and then boil the sweet potatoes and taro sacks, and crush the washed garlic, ginger and radish with a grinder. To prepare a subsidiary material by mixing the green onions and taro, sweet potato sprouts; Supplying chicken or chicken feet to purified water to prepare 100% by weight of chicken broth prepared by boiling at 100 ℃, 5 to 10% by weight of sesame powder mixed to prepare a heated lacquer chicken broth at 100 ℃ for 15-30 minutes, prepared 100 Lacquer chicken broth and meat broth that supplies 0.1-0.5% by weight of lacquered chicken broth and other ingredients consisting of soy sauce, onions, green onions and radish Mixing the base with beef; Preparing a seasoning sauce made by mixing the subsidiary materials prepared in the step of preparing the subsidiary materials in refined salt, red pepper powder, red pepper paste, garlic and ginger; Put the marinade prepared in the step of manufacturing beef and seasoning sauce obtained from mixing lacquered chicken broth with meat broth, and heat it at 100 ℃ for 2 to 5 hours, then boil the ground beef, cut it, and then tear it. step; Boil the beef broth and mix the ingredients consisting of taro, sweet potato, green onion, refined salt, kelp, red pepper powder, sodium L-glutamate, red pepper paste, tallow, garlic, pepper, and ginger. 20 to 40 minutes of heating to prepare the yukgaejang broth; Preparing sesame yukjangjang by performing a step of mixing the torn beef and yukjangjang broth and heating it at 100 ° C. for 2 to 10 minutes; And a packing step of preparing the sesame seed yukjang and supplying it to the pouch, and then storing the product by refrigeration by vacuum packaging. Consisting of including; The step of preparing the subsidiary materials is called dry taro, soaked sweet potato sprouts in cold water for 10 to 20 hours, washed with garlic, ginger, green onions, radishes and soybeans, and sweet potato sprouts, and then heated to 100 ℃ to sweet potato sprouts 110-130 Boil, taro stand is boiled 20 to 50 minutes each, washed garlic, ginger, radish crushed with a grinder, cut into 5-7cm length, boiled taro and sweet potato sprouts cut into 5-7cm by mixing evenly That includes, The step of mixing the lacquer chicken broth and meat broth to the base of the beef is to supply chicken or chicken feet to purified water to 100% by weight of chicken broth prepared by boiling at 100 ℃, mixed with 5 to 10% by weight of sesame powder at 100 ℃ Prepare heated lacquered chicken broth for 15 to 30 minutes, and supply 0.1-0.5% by weight of lacquered chicken broth and 1-6% by weight of other ingredients consisting of soy sauce, onions, green onions, and radish to 100% by weight of the prepared bone broth. By heating for 40 minutes to ensure that the liver of the sesame and mixed ingredients is evenly spread in the beef, The seasoning step is prepared with respect to 100% by weight, 0.5 to 1.0% by weight of refined salt, 1 to 4% by weight of red pepper powder, 0.1 to 0.5% by weight of red pepper paste, 0.1 to 0.7% by weight of garlic, 0.01 to 0.05% by weight of ginger It comprises what consists of 2 to 7% by weight of the submaterial prepared in the step of preparing a submaterial, The step of boiling the cut beef, dried, cut and torn, put the marinade prepared in the step of manufacturing the beef and seasoning sauce obtained in the step of mixing the lacquer chicken broth and meat broth into the beef in water heated to 100 ℃ 2 ~ After heating for 5 hours, the beef is dried, cooled, cut into pieces of 5 to 8 cm, and then torn to have a length of 5 to 8 cm and a thickness of 3 to 6 mm. The step of preparing the yukgaejang broth is based on 100% by weight of broiled beef, 9-15.2% by weight taro, 0.5-1.5% by weight sweet potato, 0.05-1.5% by weight leek, 0.05-1.5% by weight refined salt 0.05-1.5 wt%, red pepper powder 0.5-1.5 wt%, L-glutamate sodium 0.05-1.5 wt%, kochujang 0.1-0.7 wt%, tallow 0.5-1.5 wt%, garlic 0.1-0.8 wt%, pepper 0.005-0.3 wt% , Mixing the mixed material consisting of 0.005 to 0.3% by weight of ginger and then heating for 20 to 40 minutes at a temperature of 100 ℃ in a heating cooker, The step of preparing the sesame yukjangjang is characterized in that the torn beef 1.8 to 6% by weight and Yukjangjang broth mixed 94 to 98.2% by weight and heated to 100 ℃ for 2 to 10 minutes to cool.