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KR-102964906-B1 - MANUFACTURING METHOD OF SEASONED BEEF RIBS AND SEASONED BEEF RIBS MANUFACTURED THEREBY

KR102964906B1KR 102964906 B1KR102964906 B1KR 102964906B1KR-102964906-B1

Abstract

The present invention relates to a method for manufacturing seasoned beef ribs and seasoned beef ribs manufactured thereby. The present invention comprises the steps of: preparing raw beef rib meat; cutting the raw beef rib meat into a certain size and then soaking it in water at 4°C or lower to remove blood; soaking the raw beef rib meat from which blood has been removed in milk at 4°C or lower, and then soaking it in a mixture of 50 to 150 parts by weight of wine, 10 to 20 parts by weight of olive oil, 5 to 10 parts by weight of garlic, and 5 to 10 parts by weight of bay leaves mixed with 100 parts by weight of rice wine to remove odor. A method for preparing seasoned beef short ribs is provided, comprising the step of aging the ribs by soaking them in a sauce mixed with 20 to 40 parts by weight of soy sauce, 10 to 30 parts by weight of onion, 10 to 20 parts by weight of apple, 10 to 20 parts by weight of apple juice, 10 to 20 parts by weight of pear, 3 to 10 parts by weight of pineapple, 1 to 5 parts by weight of kiwi, 3 to 10 parts by weight of cola, 3 to 10 parts by weight of garlic, 1 to 5 parts by weight of ginger, 0.1 to 1.0 parts by weight of caramel, 5 to 15 parts by weight of brown sugar, 1 to 5 parts by weight of corn syrup, 5 to 15 parts by weight of yellow peach, 1 to 5 parts by weight of cooking wine, and 0.1 to 1.0 parts by weight of sesame oil, based on 100 parts by weight of water.

Inventors

  • 박전훈

Dates

Publication Date
20260513
Application Date
20230710

Claims (4)

  1. Step of preparing raw beef ribs; A step of cutting raw beef ribs into a uniform size and then soaking them in water at 4℃ or below to remove blood; A step of removing odors by soaking raw beef ribs from which blood has been removed in milk at 4℃ or lower, and then soaking them in a mixture of 50 to 150 parts by weight of wine, 5 to 20 parts by weight of olive oil, 5 to 10 parts by weight of garlic, and 5 to 10 parts by weight of bay leaves mixed with 100 parts by weight of rice wine; The method comprises the step of aging by soaking in a sauce mixed with 20 to 40 parts by weight of soy sauce, 10 to 30 parts by weight of onion, 10 to 20 parts by weight of apple, 10 to 20 parts by weight of apple juice, 10 to 20 parts by weight of pear, 3 to 10 parts by weight of pineapple, 1 to 5 parts by weight of kiwi, 3 to 10 parts by weight of cola, 3 to 10 parts by weight of garlic, 1 to 5 parts by weight of ginger, 0.1 to 1.0 parts by weight of caramel, 5 to 15 parts by weight of brown sugar, 1 to 5 parts by weight of corn syrup, 5 to 15 parts by weight of yellow peach, 1 to 5 parts by weight of cooking wine, and 0.1 to 1.0 parts by weight of sesame oil, based on 100 parts by weight of water. The mixture in the above odor removal step is, A method for preparing seasoned beef ribs, wherein 1 to 5 parts by weight of wild peach blossom ethanol extract and 1 to 5 parts by weight of honeysuckle ethanol extract are additionally mixed with 100 parts by weight of Cheongju.
  2. delete
  3. In paragraph 1, A method for preparing seasoned beef ribs, wherein the above honeysuckle ethanol extract is obtained by heating honeysuckle powder with ethanol to extract it, and then filtering it.
  4. Seasoned beef short ribs produced by the manufacturing method of either Paragraph 1 or Paragraph 3.

Description

Manufacturing Method of Seasoned Beef Ribs and Seasoned Beef Ribs Manufactured Thereby The present invention relates to a method for manufacturing seasoned beef ribs and seasoned beef ribs manufactured thereby. Beef is a good food for children and the elderly because it is rich in protein and contains ingredients that boost immunity, but it is known to be good to eat it in moderation with vegetables such as perilla leaves or onions because excessive consumption can raise cholesterol levels. Beef currently distributed in the market includes cuts such as rump, which is widely used for braised beef, bulgogi, or jerky; brisket, which is mainly used to make rich broth for stews or soups; shank, which is somewhat tough due to the mixture of tendons and membranes but is rich in amino acids, low in fat, and nutritious; sirloin, which is the lower thigh portion of the cow's hindquarters and is thinly sliced for bulgogi; ribs, which have a soft texture and contain a moderate amount of fat and are used for steaming or grilling; eye round, which has a low fat content and is mainly lean meat with a mild taste and is often used to make sanjeok; and brisket, which is the lower portion of the cow's ribs, has thick meat mixed with a white layer of fat, is savory and juicy, and is thinly sliced and mainly eaten for shabu-shabu or grilling. In particular, LA galbi is a cut of rib meat where part of the rib bone is joined together, and it is a widely consumed cut. LA galbi is prepared by mixing the rib meat and bone with seasoning, aging it for a certain period, and then grilling it. However, because it is difficult to remove the distinctive smell of beef ribs, there is a problem of having to remove off-flavors when consuming the ribs. Figure 1 shows a flowchart of the method for manufacturing seasoned beef ribs according to the present invention. The present invention includes the steps of preparing raw beef ribs, removing blood, removing odor, and soaking in sauce to age. Beef Ribs Raw Meat Preparation Steps The above step of preparing raw beef ribs is a step of preparing raw beef ribs. The above raw beef ribs include rib bones and rib meat. The above raw beef ribs use raw beef ribs sold on the market. Blood removal step The above blood removal step is a step to remove blood from raw beef ribs. Raw beef ribs contain blood, and if not removed, it becomes the cause of an unpleasant odor. Since the raw beef ribs may cook if the water is hot, they are cut into pieces of a certain size and then soaked in water at 4°C or below to remove the blood. Odor removal step To remove the smell of beef ribs, the raw beef rib meat is scored and soaked in milk at 4°C or lower for 1 hour, and then soaked in a mixture of 50 to 150 parts by weight of wine, 10 to 20 parts by weight of olive oil, 5 to 10 parts by weight of garlic, and 5 to 10 parts by weight of bay leaves mixed with 100 parts by weight of rice wine to remove the smell. Milk can eliminate gamey odors in raw beef ribs by absorbing and breaking them down, while rice wine and grape wine are rich in polyphenols, an antioxidant, which can also remove odors. Additionally, garlic is rich in allicin, which absorbs and breaks down odors to eliminate them. Bay leaves are used as a spice, and dried bay leaves should be used. Using fresh bay leaves can actually leave a distinctive bay scent on the meat. Olive oil can enhance the odor-removing effect when combined with dried bay leaves. Additionally, the above mixture may contain 1 to 5 parts by weight of wild peach blossom ethanol extract and 1 to 5 parts by weight of honeysuckle ethanol extract per 100 parts by weight of Cheongju. The wild peach blossom ethanol extract and the honeysuckle ethanol extract have the effect of removing the characteristic odor of beef ribs. The above “mountain peach blossom” refers to the flower of the mountain peach (Prunus persica var. davidiana), a deciduous tree belonging to the Prunus family that grows wild in mountains and fields throughout the country, and is also commonly called a stone peach or a wild peach. While the mountain peach is a wild fruit that grows in its natural state, the common peach has been improved by humans and cultivated using chemical fertilizers, so there are significant differences in size, taste, and the components contained therein. The above “Lonicera japonica” is the flower of the honeysuckle vine (Lonicera japonica Thunb.) belonging to the Caprifoliaceae family. The components of Lonicera japonica have been reported to include tannin, inositol, sterol, chlorogenic acid, and isochlorogenic acid, and flavonoid components such as luteolin, apigenin, and quercetin are known. The method for preparing the above honeysuckle ethanol extract and wild peach blossom ethanol extract is as follows: 100 to 500 parts by weight of ethanol are added to 100 parts by weight of honeysuckle powder or wild peach blossom powder, and the mixture is prepared by stirring at 20 to 50°C for 20 to 30 hours