KR-20260066927-A - Method for making pork soup stock with enhanced spiciness and flavor by including Vietnamese chili powder

KR20260066927AKR 20260066927 AKR20260066927 AKR 20260066927AKR-20260066927-A

Abstract

The present invention relates to a method for preparing pork soup broth with enhanced spiciness and flavor by including Vietnamese chili powder. More specifically, the invention relates to a method for preparing pork soup broth with enhanced spiciness and flavor by including Vietnamese chili powder, which can add spiciness and flavor by adding seasoning using Vietnamese chili powder, and can appropriately adjust the concentration of the broth and improve the taste by blending three types of broth.

Inventors

장현우

Assignees

주식회사 잇츠부산

Dates

Publication Date: 20260512
Application Date: 20241105

Claims (3)

A raw material preparation step capable of removing blood and impurities from pork bones; A blending broth preparation step in which the above-mentioned pork bones from which blood has been removed are placed in lukewarm water, heated, and aged to produce broth; A seasoning preparation step capable of preparing a seasoning by mixing Vietnamese chili powder, perilla seed powder, minced garlic, sesame oil, chili oil, pepper, and salt; and A mixing step capable of producing spicy broth by mixing the above blended broth with the above seasoning A method for preparing pork soup broth with enhanced spiciness and flavor by including Vietnamese chili powder.
In paragraph 1 The preparation step for blended broth is A first broth preparation step in which pork bones are placed in lukewarm water, heated, and aged with the addition of ginger and garlic, A second broth preparation step in which soybean paste and salt are added, pork bones are placed in lukewarm water, heated, and aged. A third broth preparation step in which pork bones are placed in lukewarm water, heated, and aged, and A broth mixing step capable of preparing a blended broth by mixing the above-mentioned first broth, second broth, and third broth. A method for preparing pork soup broth with enhanced spiciness and flavor by including Vietnamese chili powder.
In paragraph 1 The seasoning preparation stage is A first seasoning manufacturing step capable of mixing Vietnamese chili powder, perilla seed powder, pepper, and salt, and A second seasoning manufacturing step capable of combining minced garlic, sesame oil, and red chili oil A method for preparing pork soup broth with enhanced spiciness and flavor by including Vietnamese chili powder.

Description

Method for making pork soup stock with enhanced spiciness and flavor by including Vietnamese chili powder The present invention relates to a method for preparing pork soup broth with enhanced spiciness and flavor by including Vietnamese chili powder. More specifically, the invention relates to a method for preparing pork soup broth with enhanced spiciness and flavor by including Vietnamese chili powder, which can add spiciness and flavor by adding seasoning using Vietnamese chili powder, and can appropriately adjust the concentration of the broth and improve the taste by blending three types of broth. Dwaeji-gukbap is a dish made by thoroughly simmering pork bones and lean meat to create a broth, adding sliced lean meat as a topping, and serving it with rice. Pork is tender and soft, making it easy to digest and rich in protein, while pork bones are rich in calcium and phosphorus, which strengthen bones and contribute to bone health. Due to its high nutritional content and affordable price, Dwaeji-gukbap has been a favorite among many people. However, it is known to be a polarizing dish, with the distinctive gamey smell of the pork and the cloudy broth cited as the reasons. Meanwhile, with the rise of the spicy food craze in the 2000s, dishes seasoned with chili powder and gochujang as a base were served, ranging from stews and soups to various vegetable side dishes, meats such as pork and chicken, and flour-based foods like noodles. However, the food industry often focused on spiciness, resulting in dishes that were merely spicy rather than utilizing the natural spiciness of chili peppers, which failed to bring out the true flavor of the food. Consequently, these dishes often did not suit the palates of consumers who prefer the deep, delicious spiciness of natural ingredients rather than artificial spiciness. Therefore, there is a need for spicy pork soup that does not have the gamey smell of pork and can captivate consumers' taste buds. [Prior Art] KR Registered Patent Publication No. 10-2206681 (Published Jan. 22, 2021) FIG. 1 is a flowchart of a method for preparing pork soup broth with enhanced spiciness and flavor by including Vietnamese chili powder according to a preferred embodiment of the invention. Figure 2 is a flowchart illustrating the blending broth preparation step of a method for manufacturing pork soup broth with enhanced spiciness and flavor by including Vietnamese chili powder. FIG. 3 is a block diagram illustrating the seasoning preparation step of a method for preparing pork soup broth with enhanced spiciness and flavor by including Vietnamese chili powder. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. First, it should be noted that in assigning reference numerals to the components of each drawing, identical components are assigned the same reference numerals as much as possible, even if they are shown in different drawings. Furthermore, in describing the present invention, if it is determined that a detailed description of related known components or functions may obscure the essence of the present invention, such detailed description is omitted. Additionally, while preferred embodiments of the present invention will be described below, it is understood that the technical concept of the present invention is not limited or restricted thereto and can be modified and implemented in various ways by those skilled in the art. FIG. 1 is a flowchart of a method for preparing pork soup broth with enhanced spiciness and flavor by including Vietnamese chili powder according to a preferred embodiment of the invention, FIG. 2 is a flowchart for explaining the blending broth preparation step of a method for preparing pork soup broth with enhanced spiciness and flavor by including Vietnamese chili powder, and FIG. 3 is a block diagram for explaining the seasoning preparation step of a method for preparing pork soup broth with enhanced spiciness and flavor by including Vietnamese chili powder. The present invention relates to a method for preparing pork soup broth with enhanced spiciness and flavor by including Vietnamese chili powder. More specifically, the invention relates to a method for preparing pork soup broth with enhanced spiciness and flavor by including Vietnamese chili powder, which can add spiciness and flavor by adding seasoning using Vietnamese chili powder, and can appropriately adjust the concentration of the broth and improve the taste by blending three types of broth. Referring to FIG. 1, a method for preparing pork soup broth with improved spiciness and flavor by including Vietnamese chili powder according to the present invention may include a raw material preparation step (S100), a blending broth preparation step (S200), a seasoning preparation step (S300), and a mixing step (S400). The raw material preparation step (S100) for removing blood and impurities from pork bones may include a blood r