Method for prerparing beef rib soup

Abstract

The present invention relates to a method for preparing galbitang, comprising: a raw meat pretreatment step including a first immersion step of immersing raw beef ribs in alcohol and a second immersion step of immersing raw beef ribs in running water; a raw meat pre-blanching step of pre-blanching the raw beef ribs in boiling water and then pre-rinsing them with hot water; a broth preparation step; a raw meat steaming step of mixing water with seasoning for steaming raw meat and boiling it, adding the raw beef ribs and heating them so that the seasoning for steaming raw meat permeates the meat; a seasoned meat preparation step of removing fat attached to the bones of the raw beef ribs, cooling the raw beef ribs at room temperature, and then cutting between the ribs of the raw beef ribs to separate the ribs; and a galbitang boiling step of putting ingredients including the broth prepared in the broth preparation step and the ribs prepared in the seasoned meat preparation step into an earthenware pot and boiling them. According to the method for preparing galbitang of the present invention, the flavor and texture of galbitang can be further enhanced in both aspects of beef ribs and broth.

Description

Technology Field

[0001] The present invention relates to a method for preparing galbitang, and more specifically, to a method for preparing galbitang that can enhance consumer preference by further improving the flavor and texture of galbitang through an optimized cooking process and an appropriate combination of ingredients. Background Technology

[0003] Galbitang is one of the representative Korean dishes highly favored by consumers both domestically and internationally. While it can be made using beef or pork ribs, it is generally prepared using beef ribs.

[0004] Beef rib soup has a clear broth with a unique flavor, as the components of all the bones are extracted together. In addition, beef rib soup is nutritious and easily digested, making it a useful food for the growth of children as well as for the nutritional intake of adults.

[0005] Galbitang made with beef ribs is generally prepared by, for example, mixing beef ribs with broth and simmering them for a long time, or by mixing ribs that have been boiled once with broth and boiling them again, and then seasoning them appropriately.

[0006] When preparing galbitang, if the raw beef ribs are not properly pre-processed, or if blood, foreign substances, and fat contained in the bones and meat are not properly removed during the cooking process, or if the appropriate combination of ingredients and cooking method are not performed, it is difficult to remove the characteristic gamey or off-flavor of beef ribs, and the taste of the galbitang and the cleanliness of the broth are degraded due to the fat remaining in the beef ribs, and satisfaction with the flavor and texture of the galbitang is lowered.

[0007] To address these issues, methods are known to remove the gamey or off-flavors of beef ribs and enhance their flavor by adding medicinal herbs, herbs, and spices.

[0008] However, consumer expectations regarding taste continue to rise, and in response, there is still a demand for methods to further enhance the flavor and texture of galbitang to increase consumer preference.

[0010] Conventional technology refers to technical information that the inventor possessed for the derivation of the present invention or acquired during the process of deriving the present invention, and it cannot necessarily be considered publicly known technology disclosed to the general public prior to the filing of the present invention. Prior art literature

[0012] Republic of Korea Registered Patent No. 10-1175665 (Registered Aug. 14, 2012) Republic of Korea Published Patent No. 10-2020-0131052 (Published Nov. 23, 2020) The problem to be solved

[0013] In resolving the aforementioned problems, the objective of the present invention is to provide a method for preparing galbitang that can increase consumer preference by further enhancing the flavor and texture of galbitang through an optimized cooking process and an appropriate combination of ingredients.

[0014] The problems that the present invention aims to solve are not limited to those mentioned above, and other problems not mentioned will be clearly understood by a person skilled in the art to which the present invention belongs from the description below. means of solving the problem

[0016] A method for preparing galbitang according to an embodiment of the present invention comprises: a raw meat pretreatment step including a first immersion step of immersing raw beef ribs in alcohol and a second immersion step of immersing raw beef ribs in running water; a raw meat pre-blanching step of pre-blanching the raw beef ribs in boiling water and then pre-rinsing them with hot water; a broth preparation step including a first step of making vegetable broth by adding spice ingredients and vegetable broth ingredients to water and boiling, and adding raw beef ribs to the vegetable broth and boiling; a second step of removing the spice ingredients, vegetable broth ingredients, and raw beef ribs, and adding broth seasoning ingredients to the remaining broth and heating; a third step of mixing room temperature water into the broth while heating the broth to instantly solidify the oil and then remove it; a fourth step of continuously heating the broth for a predetermined time, then mixing room temperature water again to instantly solidify the oil and then remove it; and a fifth step of cooling the broth. The method comprises: a raw meat steaming step in which water is mixed with the raw meat steaming seasoning and boiled, and the raw beef ribs are placed in and heated to allow the raw meat steaming seasoning to permeate; a seasoned meat preparation step in which fat attached to the bones of the raw beef ribs is removed, the raw beef ribs are cooled at room temperature, and then the ribs are separated by cutting between the ribs of the raw beef ribs; and a galbitang boiling step in which ingredients including the broth prepared in the broth preparation step and the ribs prepared in the seasoned meat preparation step are placed in an earthenware pot and boiled.

[0017] At this time, the raw meat pretreatment step may further include a room temperature immersion step in which the raw beef ribs are immersed in room temperature water at least once for 30 to 90 minutes between the first immersion step and the second immersion step.

[0018] In addition, the first immersion step can be performed for 1 to 3 hours using 25-degree alcohol.

[0019] In addition, the second immersion step can be performed so that blood can be drained by the water flow using the drainage line at the bottom of the container for 5 to 10 hours.

[0020] In this case, the first step may further include a step of removing oil extracted from the raw beef ribs into the vegetable broth by repeating at predetermined time intervals while boiling the vegetable broth and the raw beef ribs.

[0021] In addition, the fifth step may include first cooling at room temperature for 3 to 12 hours, followed by second cooling at a temperature of 0 to 10°C.

[0022] At this time, the above broth preparation step may further include, after the above 5th step, a step of filtering the broth to remove foreign substances; and a step of portioning the broth into containers.

[0023] In addition, the raw meat steaming step may further include a step of cooling the raw beef rib meat, into which the raw meat steaming seasoning has permeated, at room temperature for 5 to 10 minutes.

[0024] Additionally, the above-mentioned galbitang boiling step may further include: a step of boiling the broth prepared in the above-mentioned broth preparation step at 60~80℃ before boiling the above-mentioned ingredients; and a step of adding the above-mentioned broth prepared in the above-mentioned broth preparation step to the above-mentioned ribs and boiling it at 60~80℃.

[0025] At this time, the room temperature water mixed with the broth in the third and fourth steps may be added in an amount such that the amount of the broth being heated becomes equal to the amount of water in the first step.

[0026] Meanwhile, the spice ingredients include one or more selected from the group consisting of whole peppercorns, bay leaves, spicy chili seeds, garlic, ginger, ginseng scraps, astragalus, and jujubes; the vegetable broth ingredients include one or more selected from the group consisting of onions, green onions, and radishes; the seasoning for steaming raw meat includes one or more selected from the group consisting of dark soy sauce, sugar, and coarse salt; and the broth seasoning ingredients may include one or more selected from the group consisting of soup soy sauce, dark soy sauce, Miwon, nucleic acid 2.5, coarse salt, beef stock powder, clam stock powder, and tuna extract.

[0027] In this case, based on 100 parts by weight of water in the first step, the amount of raw beef rib meat may be 50 to 70 parts by weight, the amount of spice ingredients in the first step may be 0.5 to 10 parts by weight, the amount of vegetable broth ingredients in the first step may be 2.5 to 40 parts by weight, the amount of broth seasoning ingredients in the second step may be 0.5 to 8 parts by weight, and the amount of seasoning for steaming raw meat in the raw meat steaming step may be 1.5 to 15 parts by weight.

[0028] In addition, based on 100 parts by weight of water in the first step, the spice ingredients in the first step may include 0.05 to 1 part by weight of whole peppercorns, 0.01 to 0.5 parts by weight of bay leaves, 0.05 to 1 part by weight of spicy chili seeds, 0.1 to 2 parts by weight of garlic, 0.1 to 2 parts by weight of ginger, 0.1 to 1 part by weight of ginseng scraps, 0.1 to 2 parts by weight of Astragalus membranaceus, and 0.01 to 0.5 parts by weight of jujubes.

[0029] In addition, based on 100 parts by weight of water in the first step, the water source material in the first step may include 1 to 10 parts by weight of onion, 0.5 to 10 parts by weight of green onion, and 1 to 20 parts by weight of radish.

[0030] In addition, based on 100 parts by weight of water in the first step, the broth seasoning ingredients in the second step may include 0.1 to 2 parts by weight of soup soy sauce, 0.05 to 0.5 parts by weight of dark soy sauce, 0.05 to 0.5 parts by weight of Miwon, 0.01 to 0.5 parts by weight of nucleic acid 2.5, 0.1 to 2 parts by weight of coarse salt, 0.05 to 0.5 parts by weight of beef dashi, 0.05 to 0.5 parts by weight of clam dashi, and 0.1 to 1.5 parts by weight of tuna extract.

[0031] In addition, based on 100 parts by weight of water in the first step, the seasoning for steaming the raw meat in the raw meat steaming step may include 0.5 to 5 parts by weight of dark soy sauce, 0.5 to 5 parts by weight of sugar, and 0.5 to 5 parts by weight of coarse salt. Effects of the invention

[0033] As described above, according to the method for preparing galbitang of the present invention, the gamey smell and fat of beef ribs can be effectively removed through an optimized cooking process and an appropriate combination of ingredients, and the taste and texture of the beef ribs and the clean and deep flavor of the broth can be enhanced.

[0034] Accordingly, according to the method for preparing galbitang of the present invention, the flavor and texture of galbitang can be further enhanced in both aspects of beef ribs and broth.

[0035] The effects of the present invention are not limited to those mentioned above, and other unmentioned effects will be clearly understood by a person skilled in the art to which the present invention pertains from the description below. Brief explanation of the drawing

[0037] FIG. 1 is a flowchart showing a method for preparing galbitang according to an embodiment of the present invention. Specific details for implementing the invention

[0038] In the present invention, the attached drawings may be illustrated with exaggerated expressions to distinguish it from the prior art, ensure clarity, and facilitate the understanding of the technology. Furthermore, the terms described below are defined considering their functions in the present invention; since these terms may vary depending on the intentions or conventions of the user or operator, their definitions should be based on the technical content throughout this specification. Meanwhile, the embodiments are merely exemplary details of the components presented in the claims of the present invention and do not limit the scope of the rights of the present invention; the scope of rights should be interpreted based on the technical concept throughout the specification of the present invention.

[0039] Throughout the specification, when a configuration is described as "including" a configuration, this means that, unless specifically stated otherwise, it does not exclude other configurations but may include additional configurations.

[0040] Furthermore, when it is said that one configuration is "connected," "connected," or "combined" with another configuration, this means that it is not only "directly connected," "directly connected," or "directly combined," but also that there may be cases where it is "connected with another configuration interposed," "connected with another configuration interposed," or "combined with another configuration interposed." On the other hand, when it is said that one configuration is "directly connected," "directly connected," or "directly combined" with another configuration, it should be understood that there is no other configuration in between.

[0041] In addition, when directional terms such as "front," "back," "up," "down," "left," "right," "first end," "other end," and "both ends" are used, they are used exemplarily in relation to the orientation of the disclosed drawings and should not be interpreted restrictively, and when terms such as "first" and "second" are used, they are terms used to distinguish each configuration and should not be interpreted restrictively.

[0042] In order to more clearly explain the features of the embodiments of the present invention, detailed descriptions of matters widely known to those skilled in the art to which the following embodiments pertain are omitted. Additionally, detailed descriptions of parts in the drawings that are unrelated to the description of the embodiments are omitted.

[0043] Hereinafter, embodiments of the present invention will be described in detail with reference to the attached drawings.

[0045] FIG. 1 is a flowchart showing a method for preparing galbitang according to an embodiment of the present invention.

[0046] Referring to FIG. 1, a method for preparing galbitang according to an embodiment of the present invention includes a raw meat pretreatment step (S10), a raw meat initial cooking step (S20), a broth preparation step (S30), a raw meat steaming step (S40), a seasoned meat preparation step (S50), and a galbitang boiling step (S60).

[0048] The above raw meat pretreatment step (S10) is a step for removing blood or foreign substances from the raw beef ribs to eliminate gamey or off-flavors in the galbitang and to enhance flavor and cleanliness. The above raw meat pretreatment step (S10) may include a first immersion step and a second immersion step. In this case, the above raw meat pretreatment step (S10) may further include a room temperature immersion step between the first immersion step and the second immersion step.

[0049] The first immersion step above is a step of immersing the raw beef rib meat in alcohol, and can be performed primarily to remove blood or foreign substances remaining on the bones and meat of the raw beef rib meat.

[0050] At this time, 25-degree alcohol can be used as the alcohol, for example, by adding 25-degree alcohol to water at room temperature.

[0051] In one embodiment, based on 100 parts by weight of raw beef rib meat, the amount of room temperature water used in the first immersion step may be 40 to 80 parts by weight, and the amount of 25-degree alcohol may be 0.1 to 1 part by weight. The amount of 25-degree alcohol is set to optimize the osmotic pressure effect in order to effectively extract and remove blood or foreign substances.

[0052] In this way, by using 25-degree alcohol, the osmotic pressure effect is increased, allowing blood or foreign substances remaining in the raw beef ribs to be extracted and removed more smoothly.

[0053] The first immersion step may be performed for 1 to 3 hours. If the time of the first immersion step is less than the above range, it is difficult to sufficiently remove blood or foreign substances remaining in the raw beef rib meat, and if it exceeds the above range, it is difficult to expect further removal of blood or foreign substances, and rather, it may impair the flavor or texture of the raw beef rib meat.

[0054] The second immersion step is a step of immersing the raw beef rib meat in flowing water, and can be performed to remove blood or foreign substances remaining on the bones or meat of the raw beef rib meat even after the first immersion step.

[0055] The second immersion step can be performed by allowing water to continuously flow in a container equipped with a drain line at the bottom. In this case, the second immersion step can be performed so that blood or foreign substances extracted from the raw beef rib meat can be drained to the outside by the flowing water using the drain line at the bottom of the container. Since blood or foreign substances are heavier than water, they can be drained by the flowing water through the drain line.

[0056] The second immersion step may be performed for 5 to 10 hours. If the time of the second immersion step is less than the above range, it is difficult to sufficiently remove blood or foreign substances remaining in the raw beef rib meat, and if it exceeds the above range, it is difficult to expect further removal of blood or foreign substances, and rather, it may impair the flavor or texture of the raw beef rib meat.

[0057] The above room temperature immersion step may be performed between the above first immersion step and the above second immersion step. The above room temperature immersion step can additionally extract and remove blood or foreign substances remaining in the raw beef rib meat and also maximize the effect of the immersion in running water performed in the subsequently performed above second immersion step. That is, through the above room temperature immersion step, blood or foreign substances remaining in the raw beef rib meat that has undergone the above first immersion step can be additionally extracted, and the raw beef rib meat can be prepared into a state where blood or foreign substances can be more effectively extracted and removed in the subsequent above second immersion step. Accordingly, by sufficiently pre-treating the raw beef rib meat, the gamey or off-flavor of the galbitang can be eliminated, and the flavor and cleanliness can be further enhanced.

[0058] The above room temperature immersion can be achieved by immersing the raw beef ribs in room temperature water at least once for 30 to 90 minutes. For example, the above room temperature immersion can be performed once for about 60 minutes using room temperature water, and then repeated twice for about 60 minutes using fresh room temperature water.

[0059] In one embodiment, based on 100 parts by weight of raw beef rib meat, the amount of water used for the room temperature immersion may be 40 to 80 parts by weight per immersion. If the amount of water used for the room temperature immersion is less than the above range, the effect of the room temperature immersion may be insufficient, and if it exceeds the above range, it is difficult to expect further enhancement of the effect, and it may rather impair the flavor or texture of the raw beef rib meat.

[0060] After the above raw meat pretreatment step (S10), the raw beef ribs can be washed with hot water to perform the above raw meat initial cooking step (S20).

[0062] The above raw meat preliminary step (S20) is a step to extract and remove blood or foreign substances remaining on the bones of the raw beef ribs even after the above raw meat pretreatment step (S10), and to melt and remove fat attached to the inside and outside of the lean meat, thereby eliminating gamey or unpleasant odors in the galbitang and enhancing flavor and cleanliness.

[0063] The above raw meat pre-cooking step (S20) can be performed by pre-blanching the raw beef ribs in boiling water and then pre-rinsing them with hot water.

[0064] Through the above initial blanching, blood or foreign substances remaining on the bones are extracted, and fat attached to the inside and outside of the meat can be melted.

[0065] The above initial blanching can be performed by placing the raw beef rib meat into boiling water and blanching it for 1 to 10 minutes. If the initial blanching time is less than the above range, the extraction of blood or foreign substances and the melting of fat from the lean meat may be insufficient, and if it exceeds the above range, the quality of the raw beef rib meat may be degraded during the aging of the raw beef rib meat using spices and vegetable broth ingredients in the subsequent broth preparation step (S30).

[0066] In addition, the above preliminary rinsing can remove blood residue or fat attached to the outer surface of the raw beef rib meat. If the above preliminary rinsing process is not performed, the residual blood residue or fat may cause a fishy or off-flavor in the broth and meat of the final galbitang, and the turbidity of the broth may increase, preventing the formation of a clear broth, which may significantly degrade the flavor, texture, and color of the galbitang.

[0067] The above preliminary rinsing can be performed by rinsing the raw beef ribs with hot water, for example, hot water at 30 to 60°C.

[0069] The above broth preparation step (S30) is a step for aging the raw beef rib meat using the above spice ingredients and the above vegetable broth ingredients, and for preparing a broth with enhanced flavor. The above broth preparation step (S30) may include a first step of putting the raw beef rib meat into vegetable broth and boiling it, a second step of adding broth seasoning ingredients to the broth and heating it, a third step of instantly solidifying and removing the oil, a fourth step of instantly solidifying and removing the oil, and a fifth step of cooling the broth. Additionally, after the fifth step, the above broth preparation step (S30) may further include a step of filtering the broth to remove foreign substances and a step of portioning the broth into containers.

[0070] The first step above can be performed by adding the spice ingredients and the vegetable broth ingredients to water and boiling to make vegetable broth, and then adding the raw beef rib meat to the vegetable broth and boiling.

[0071] The above spice ingredients are intended to remove gamey or fishy odors from the raw beef ribs, age them, impart flavor to the lean meat and broth, and enhance umami.

[0072] In one embodiment, based on 100 parts of water in the first step, the amount of the spice material may be 0.5 to 10 parts by weight.

[0073] The above spice ingredients may include one or more selected from the group consisting of whole peppercorns, bay leaves, spicy chili seeds, garlic, ginger, ginseng scraps, astragalus, and jujubes.

[0074] In one embodiment, based on 100 parts of water in the first step, the spice ingredients may include 0.05 to 1 part by weight of whole peppercorns, 0.01 to 0.5 parts by weight of bay leaves, 0.05 to 1 part by weight of spicy chili seeds, 0.1 to 2 parts by weight of garlic, 0.1 to 2 parts by weight of ginger, 0.1 to 1 part by weight of ginseng scraps, 0.1 to 2 parts by weight of Astragalus membranaceus, and 0.01 to 0.5 parts by weight of jujubes.

[0075] The specific combination and / or ratio of the aforementioned spice ingredients has been established through extensive long-term research and trial and error to produce broth and lean meat that exhibit the most preferred flavor among a large number of consumers.

[0076] The above vegetable broth ingredients are used to create a vegetable broth that serves as the base for galbitang stock. By aging the above beef rib raw meat, it can enhance the flavor and umami of the broth and double the cleanliness.

[0077] In one embodiment, based on 100 parts of water in the first step, the amount of the water source material may be 2.5 to 40 parts by weight.

[0078] The above-mentioned vegetable ingredients may include one or more selected from the group consisting of onion, green onion, and radish.

[0079] In one embodiment, based on 100 parts of water in the first step, the harvesting material may include 1 to 10 parts by weight of onion, 0.5 to 10 parts by weight of green onion, and 1 to 20 parts by weight of radish.

[0080] The specific combination and / or ratio of the aforementioned ingredients has been established through extensive long-term research and trial and error to produce broth and lean meat that exhibit the highest flavor preference among a large number of consumers.

[0081] In one embodiment, based on 100 parts of water in the first step, the amount of raw beef rib meat may be 50 to 70 parts by weight. If the amount of raw beef rib meat is less than the above range, the flavor or umami of the rib soup broth may be insufficient, and if it exceeds the above range, the balance between the broth and the meat may be uneven, which may lower consumer preference.

[0082] The first step above may be performed for 50 to 60 minutes. If the time of the first step above is less than the above range, the aging of the raw beef rib meat by the spice ingredients and the vegetable broth ingredients is insufficient, so the lean meat may have a tough texture and the flavor or umami of the broth may not be good; if it exceeds the above range, the aging of the raw beef rib meat is excessive, so the lean meat may crumble or it may be difficult to feel the unique texture of the ribs.

[0083] The first step above may further include a step of removing oil extracted from the raw beef ribs into the vegetable broth by repeating the process at predetermined time intervals while boiling the vegetable broth and the raw beef ribs. If the oil contained in the lean meat of the raw beef ribs remains in the broth, the broth may have a greasy and heavy taste, which may degrade the flavor of the galbitang. Therefore, in this embodiment, the oil contained in the lean meat of the raw beef ribs can be removed to the maximum extent by repeating the oil removal process multiple times, and accordingly, a galbitang broth with a clean flavor that does not feel greasy or heavy can be produced.

[0084] The above oil removal process may be performed, for example, five times at 10-minute intervals during boiling, and additionally, one more time immediately after the boiling process ends. The above oil removal process may be performed by removing the oil floating on the top of the vegetable broth using a ladle or the like.

[0085] The second step above can be performed by removing the spice ingredients, vegetable broth ingredients, and raw beef rib meat, and adding broth seasoning ingredients to the remaining broth and heating it.

[0086] If the above spice ingredients and the above vegetable broth ingredients are not removed, the turbidity of the broth increases, making it impossible to produce a clear and clean broth.

[0087] The above broth seasoning ingredients are intended to adjust the seasoning of the galbitang broth and enhance its flavor and umami.

[0088] In one embodiment, the amount of the broth seasoning ingredients may be 0.5 to 8 parts by weight based on 100 parts by weight of water in the first step.

[0089] The above broth seasoning ingredients may include one or more selected from the group consisting of soup soy sauce, dark soy sauce, Miwon, nucleic acid 2.5, coarse salt, beef dashi, clam dashi, and tuna extract.

[0090] In one embodiment, the broth seasoning ingredients may include a combination of soup soy sauce, dark soy sauce, Miwon, nucleic acid 2.5, coarse salt, beef dashi, clam dashi, and tuna extract.

[0091] In one embodiment, based on 100 parts of water in the first step, the broth seasoning ingredients may include 0.1 to 2 parts by weight of soup soy sauce, 0.05 to 0.5 parts by weight of dark soy sauce, 0.05 to 0.5 parts by weight of Miwon, 0.01 to 0.5 parts by weight of nucleic acid 2.5, 0.1 to 2 parts by weight of coarse salt, 0.05 to 0.5 parts by weight of beef dashi, 0.05 to 0.5 parts by weight of clam dashi, and 0.1 to 1.5 parts by weight of tuna extract.

[0092] The aforementioned specific combination of broth seasoning ingredients was selected through extensive long-term research and trial and error to produce a broth with the highest flavor preference among many consumers. Therefore, according to the present embodiment, by preparing Galbitang broth using such a specific combination of broth seasoning ingredients, the flavor of Galbitang can be significantly enhanced.

[0093] The heating in the second step above can be done over low heat.

[0094] The above third and fourth steps are steps to effectively remove the oil contained in the broth that has come out from the raw beef rib meat.

[0095] The third step above can be performed by heating the broth while mixing in room temperature water to instantly solidify the oil and then removing it.

[0096] The room temperature water mixed in the third step can be added in an amount such that the amount of the broth being heated is equal to the amount of water in the first step. Accordingly, the amount of water used in the first step is maintained, and since the ratio of the broth seasoning ingredients added in the second step does not change, the flavor of the broth can be preserved.

[0097] In the third step above, when the room temperature water is mixed with the heated broth, the oil solidifies and rises to the top, and foam is generated along with it. These foam and oil residues can be removed using a fine sieve or the like.

[0098] The above fourth step can be performed by continuously heating the broth for a predetermined time, then mixing in room temperature water to instantly solidify the oil and then removing it.

[0099] In the above fourth step, the predetermined time may be 20 to 40 minutes. If heating is continued in this manner in the above fourth step, the amount of broth may decrease as it evaporates.

[0100] The room temperature water mixed in the fourth step can be added in an amount such that the amount of the broth being heated is equal to the amount of water in the first step. Accordingly, since the amount of water used in the first step is maintained and the ratio of the broth seasoning ingredients added in the second step does not change, the flavor of the broth can be preserved.

[0101] In the fourth step above, when the room temperature water is mixed with the heated broth, the oil solidifies and rises to the top, and foam is generated along with it. These foams and oil residues can be removed using a fine sieve or the like.

[0102] The above fifth step is the step of cooling the broth.

[0103] The above 5th step may include first cooling at room temperature for 3 to 12 hours, followed by second cooling at a temperature of 0 to 10°C.

[0104] The above first cooling time may vary depending on the season. For example, cooling may take about 3 hours in the summer and about 12 hours in the winter.

[0105] The above secondary cooling method may vary depending on the season. For example, in the summer, it may be carried out using a broth refrigerator at 0 to 10°C, and in the winter, it may be carried out in a place where the outside temperature is 0 to 10°C.

[0106] If the cooling temperature is not maintained in the above 5th step, the fat and protein components contained in the broth may deteriorate.

[0107] The above broth preparation step (S30) may further include, after the above 5th step, a step of filtering the broth to remove foreign substances; and a step of portioning the broth into containers.

[0108] The above filtration can be performed using a fine filter cloth, etc., and can completely remove foreign substances derived from vegetable ingredients and spice ingredients remaining in the broth, or blood residue or foreign substances derived from the raw beef rib meat, thereby purifying the broth.

[0110] The above raw meat steaming step (S40) is intended to primarily season and impart flavor to the raw beef ribs, and involves mixing water with the seasoning for steaming raw meat and boiling it, adding the raw beef ribs, and heating so that the seasoning for steaming raw meat permeates them.

[0111] The above seasoning for steaming raw meat may include one or more selected from the group consisting of dark soy sauce, sugar, and coarse salt.

[0112] In one embodiment, the seasoning for steaming the raw meat may be 1.5 to 15 parts by weight based on 100 parts by weight of water in the first step.

[0113] In one embodiment, the seasoning for steaming raw meat may include a combination of dark soy sauce, sugar, and coarse salt.

[0114] In one embodiment, based on 100 parts of water in the first step, the seasoning for steaming raw meat may include 0.5 to 5 parts by weight of dark soy sauce, 0.5 to 5 parts by weight of sugar, and 0.5 to 5 parts by weight of coarse salt.

[0115] The specific combination and / or ratio of the above-mentioned seasoning for steaming raw meat has been established through extensive long-term research and trial and error to produce lean meat that exhibits the highest flavor preference among many consumers.

[0116] The above raw meat steaming step (S40) may further include a step of cooling the raw beef rib meat, which has absorbed the seasoning for steaming the raw meat, at room temperature for 5 to 10 minutes.

[0117] If the above room temperature cooling time exceeds the above range, it may be difficult to remove the fat attached to the bone of the raw beef ribs in the subsequent seasoned meat preparation step (S50).

[0119] The above seasoned meat preparation step (S50) is a step for finally processing the above raw beef rib meat and making it into a rib bone shape to be provided to the consumer.

[0120] The above seasoned meat preparation step (S50) can be performed by removing the fat attached to the bones of the raw beef ribs, cooling the raw beef ribs at room temperature, and then cutting between the ribs of the raw beef ribs to separate the ribs.

[0121] The removal of oil in the above seasoned meat preparation step (S50) can be performed by directly scraping off the oil remaining on the raw beef rib meat.

[0123] The above galbitang boiling step (S60) is a step for making galbitang in the form that is finally provided to the consumer.

[0124] The above galbitang boiling step (S60) can be performed by putting the ingredients, including the broth prepared in the above broth preparation step (S30) and the rib bones prepared in the above seasoned meat preparation step (S50), into an earthenware pot and boiling them.

[0125] The above galbitang boiling step (S60) may further include a step of boiling the broth prepared in the above broth preparation step at 60~80℃ before boiling the above ingredients; and a step of adding the above broth prepared in the above broth preparation step to the above rib bones and boiling it at 60~80℃. The above boiling may be performed while minimizing moisture evaporation.

[0126] In one embodiment, the ingredients may further include glass noodles, dried dates, and green onions. In this case, the glass noodles and dried dates, which have been soaked in advance, are added together with the broth and ribs and boiled, and when the boiling process is completed, the heat is turned off and green onions are added.

[0128] As described above, according to the present invention, various processes for removing blood, foreign substances, and oil from raw beef rib meat are performed at each stage, and various processes for removing foreign substances derived from spice ingredients and vegetable stock ingredients contained in the broth, as well as blood residue, foreign substances, and oil derived from raw beef rib meat, can be performed. In addition, an optimal combination of ingredients and cooking processes can be established to enhance the flavor of Galbitang. That is, rather than simply processing raw beef rib meat or preparing broth through a single step, the invention is characterized by performing multiple processes at each stage throughout the entire manufacturing process to remove as much blood, foreign substances, and oil from raw beef rib meat, as well as foreign substances and oil contained in the broth, as well as significantly enhancing the flavor of both raw beef rib meat and broth through an optimized combination of ingredients. Accordingly, according to the present invention, the gamey smell and fat of the beef ribs can be effectively removed, and the taste and texture of the beef ribs and the clean and deep flavor of the broth can be enhanced, thereby providing a galbitang with significantly improved flavor and texture in both aspects of the beef ribs and the broth.

[0130] The present invention will be explained in more detail below through examples. However, the following examples are merely illustrative of the present invention, and the scope of the present invention is not limited to the following examples.

[0132] [Example]

[0133] 1. Example: Preparation of Galbitang

[0134] 1) Raw meat pretreatment step (S10)

[0135] 60 kg of raw beef ribs were immersed in 40 L of room temperature water, and then 300 mL of 25% alcohol was added and the ribs were immersed in the alcohol for about 2 hours. After removing all the used hot water and alcohol, 40 L of room temperature water was added to the raw beef ribs and immersed for about 1 hour. Then, the water was removed, and fresh 40 L of room temperature water was added and the ribs were immersed for about 1 hour. After repeating this room temperature immersion twice, the raw beef ribs were removed and immersed in running water for about 8 hours. The immersion in running water was performed so that blood could be drained by the running water using the drain line at the bottom of the container. After the immersion in running water was finished, the raw beef ribs were washed with hot water.

[0137] 2) Preparation steps for seasoning ingredients for steaming raw meat and broth seasoning ingredients

[0138] Seasoning ingredients for steaming raw meat and seasoning ingredients for broth were prepared as follows.

[0139] [Seasoning Ingredients for Steamed Raw Meat]

[0140] 1,120 g dark soy sauce

[0141] 1,000 g of sugar

[0142] 1,000 g of coarse salt

[0143] [Broth Seasoning Ingredients]

[0144] 500 g soup soy sauce

[0145] 125 g dark soy sauce

[0146] L-sodium glutamate 95 g

[0147] Nucleic acid 2.5 55 g

[0148] 400 g coarse salt

[0149] Beef Dashida 185 g

[0150] 110 g clam dashi

[0151] 400 g tuna extract

[0152] The above-mentioned seasoning ingredients for steaming the raw meat and the above-mentioned seasoning ingredients for the broth were placed in a container, sealed, and refrigerated at 0~10℃.

[0154] 3) Raw meat initial cooking stage (S20)

[0155] 60 L of water at 50°C was placed in a broth pot and boiled to 100°C using a 3-stage heat exchanger. When the water started to boil, the raw beef ribs prepared in step 1) were added and blanched for 5 minutes to extract the blood remaining on the bones and to melt the fat within the lean meat. Subsequently, the raw beef ribs were removed and rinsed with water at 50°C to remove blood residue and fat attached to the outside of the meat during the blanching process.

[0157] 4) Broth preparation step (S30)

[0158] Spices and vegetable broth ingredients were prepared as follows.

[0159] [Spices]

[0160] 200 g whole peppercorns

[0161] 40 g bay leaves

[0162] 250 g of spicy chili seeds

[0163] 650 g of garlic

[0164] 650 g ginger

[0165] 330 g of ginseng scraps

[0166] 650 g Astragalus

[0167] 100 g jujubes

[0168] [Vegetable broth ingredients]

[0169] 4,000 g onions

[0170] 2,000 g green onions

[0171] 8,000 g of radish

[0172] 100 L of hot water at 50°C was placed in a broth pot, and the prepared spice ingredients and vegetable broth ingredients were added. Then, the mixture was heated to over 100°C using a 3-section burner. Once it started boiling, the raw beef ribs, which were pre-cooked in step 3), were added and boiled for approximately 55 minutes. During this time, the outermost line of the 3-section burner was turned off, and the heat intensity of the middle and center lines was adjusted to boil the raw beef ribs. After 10 minutes, the oil extracted from the raw beef ribs was removed. This oil removal was performed a total of 6 times: 5 times at 10-minute intervals while boiling the raw beef ribs, and once immediately after completion. After approximately 55 minutes, the raw beef ribs were removed to prepare for the subsequent process, and the spice ingredients and vegetable broth ingredients were also all removed.

[0173] The raw beef ribs, the spices, and the vegetable broth ingredients were all removed, and the broth seasoning ingredients from step 2) were added to the remaining broth and heated over low heat using only the central line of the 3-section selector. While heating, 15 L of room temperature water was mixed into the broth to adjust the volume to 100 L, and the oil extracted from the raw meat that was melted in the broth was instantly solidified. At this time, the generated foam and instantaneous solidified oil residue were removed using a fine mesh. Subsequently, the broth was continuously heated over low heat for about 30 minutes to evaporate, and then 15 L of room temperature water was mixed in again to instantly solidify the remaining oil. At this time, the generated foam and instantaneous solidified oil residue were removed using a fine mesh. Subsequently, the broth was continuously heated over low heat for about 30 minutes to evaporate, after which the heating was terminated and the broth was cooled.

[0174] The cooling of the above broth was achieved by cooling at room temperature for about 3 hours (summer) or about 12 hours (winter), and then further cooling in a broth refrigerator at 0 to 10°C (summer) or in a place where the ambient temperature is 0 to 10°C.

[0175] After the cooling of the above broth is complete, the foreign substances remaining in the broth are completely removed by filtering it using a fine filter cloth, and after undergoing a purification process, it is divided into containers, and except for the amount to be used on the day, it is rapidly frozen and stored in a freezer at minus 15℃ or lower.

[0177] 5) Steaming stage of raw meat (S40)

[0178] The seasoning ingredients for steaming the raw meat prepared in Step 2) were first placed in a broth pot, and 60 L of hot water at 50°C was added and mixed with the seasoning ingredients. Then, the mixture was heated to over 100°C using a 3-stage heat exchanger. Once the ingredients began to boil, the raw beef ribs prepared in Step 4) were placed in the broth pot and boiled for about 15 minutes to ensure that the seasoning ingredients were evenly absorbed into the raw beef ribs. The raw beef ribs, after being steamed with seasoning, were removed, portioned, and cooled at room temperature for 10 minutes.

[0180] 6) Seasoned meat preparation step (S50)

[0181] After the completion of the steaming step of the raw meat in Step 5) above, the fat attached to the inner bones of the cooled raw meat was removed by scraping it off using work gloves. After the fat removal was completed, the raw beef ribs were further cooled at room temperature for 30 minutes, and then the ribs were separated by cutting between them. Each separated rib was divided into portions; the portion to be used within 24 hours was stored at a low temperature of 0–10°C, while the remainder was frozen at a temperature below zero. The ribs frozen at a temperature below zero were thawed in a low-temperature refrigerator at 0–10°C 24 hours prior to use.

[0183] 7) Galbitang boiling stage (S60)

[0184] The broth prepared in Step 4 above, and the ribs, glass noodles, dried jujubes, ginseng root, and green onions prepared in Step 6 above were prepared. The broth was prepared by placing a divided broth container in a water bath at approximately 70°C to minimize moisture evaporation. The ribs were prepared by placing 5 L of the broth and 40 ribs into a 40 L container and heating them in a water bath at approximately 70°C to minimize moisture evaporation. The glass noodles were prepared by soaking them for approximately 24 hours.

[0185] The two prepared ribs, 400 mL of the broth, 50 g of the glass noodles, and two dried dates were placed in an earthenware pot and boiled, and then 60 g of the chopped green onions were added to complete the galbitang.

[0187] 2. Comparative Example: Preparation of Galbitang

[0188] 1) Comparative Example 1: Galbitang was prepared using the same materials and method as Example 1, except that in the raw meat pretreatment step of 1) above, the room temperature immersion step between the alcohol immersion step and the water immersion step was omitted.

[0189] 2) Comparative Example 2: Galbitang was prepared using the same materials and method as Example 1, except that the alcohol immersion step was omitted in the raw meat pretreatment step of 1) above.

[0190] 3) Comparative Example 3: Galbitang was prepared using the same materials and method as Example 1, except that the immersion step in the raw meat pretreatment step of 1) above was omitted.

[0191] 4) Comparative Example 4: Galbitang was prepared using the same materials and method as in Example 1, except that in the step of preparing seasoning materials for steaming raw meat and seasoning materials for broth in 2) of 1 above, nucleic acid 2.5 and tuna extract were omitted among the seasoning materials for broth.

[0192] 5) Comparative Example 5: Galbitang was prepared using the same materials and method as Example 1, except that in the broth preparation step 4) of 1 above, the process of instantly solidifying and removing the oil in the broth was omitted.

[0193] 6) Comparative Example 6: Galbitang was prepared using the same materials and method as the example of 1 above, except that the steaming step of the raw meat in 5) of 1 above was omitted.

[0194] 7) Comparative Example 7: Galbitang was prepared using the same materials and method as Example 1, except that in the step of preparing seasoned meat (6) of 1 above, the process of removing the fat attached to the inner bone of the raw meat by scraping it off was omitted.

[0196] 3. Test Example

[0197] For the galbitang prepared according to the above Examples and Comparative Examples 1 to 7, the flavor and cleanliness of the broth, the flavor and texture of the ribs, and the preference for the overall flavor of the galbitang were evaluated by sensory evaluation. The sensory evaluation was conducted by 50 men and women of various age groups. A 10-point scale was used for evaluation, with higher scores given for higher preference.

[0198] The flavor and cleanliness of the broth Flavor and texture of the ribs The overall flavor of Galbitang Examples 9.85 9.80 9.85 Comparative Example 1 4.00 5.00 4.00 Comparative Example 2 4.50 4.50 4.00 Comparative Example 3 4.50 4.00 4.00 Comparative Example 4 7.50 9.00 7.50 Comparative Example 5 5.50 9.05 5.50 Comparative Example 6 9.60 6.50 7.00 Comparative Example 7 9.40 7.50 7.60

[0199] As shown in Table 1 above, in the case of the galbitang prepared according to the embodiment of the present invention, oil or blood residues released from the raw meat contained in the broth are removed to the maximum extent, and the flavor and cleanliness of the broth are excellent due to the appropriate combination of the broth seasonings, and oil, blood, and foreign substances contained in the raw beef ribs are removed to the maximum extent, and sufficient flavor is imparted to the raw beef ribs themselves through the raw meat steaming step, so the flavor and texture of the rib bones are excellent, and it was found that the preference is high in terms of the overall flavor of the galbitang.

[0200] On the other hand, when any one of the steps of alcohol immersion, room temperature immersion, or running water immersion is omitted in the raw meat pretreatment step (Comparative Examples 1 to 3), the blood of the raw meat is not properly removed, resulting in a decrease in the flavor and texture of the ribs as well as the flavor and cleanliness of the broth, and consequently, a low preference in terms of the overall flavor of the galbitang. In addition, when nucleic acid 2.5 and tuna extract are omitted among the broth seasonings (Comparative Example 4), and when the process of instantaneously solidifying and removing oil in the broth is omitted in the broth preparation step (Comparative Example 5), the flavor and cleanliness of the broth are reduced, and the preference in terms of the overall flavor of the galbitang is also lowered. Furthermore, when the raw meat steaming step is omitted (Comparative Example 6), the flavor and texture of the ribs are significantly reduced, and the preference in terms of the overall flavor of the galbitang is also lowered. In addition, when the process of removing the oil attached to the inner bone of the raw meat by scraping it off was omitted during the raw meat portioning and storage step (Comparative Example 7), the flavor and texture of the ribs were reduced, and the preference for the overall flavor of the galbitang was also reduced.

[0201] From this, it was confirmed that the galbitang prepared according to the embodiment of the present invention has high consumer preference in terms of broth, ribs, and the overall aspects of the galbitang.

[0203] As described above, the present invention has been explained with reference to the embodiments illustrated in the drawings, but this is merely illustrative, and it should be understood that various modifications and equivalent alternative embodiments are possible based on the ordinary knowledge of the art to which the art belongs. Accordingly, the true technical scope of protection of the present invention is defined by the claims described below and should be determined based on the specific details of the invention described above.

Claims

Claim 1 A raw meat pretreatment step comprising: a first immersion step of immersing raw beef ribs in alcohol added to room temperature water; a room temperature immersion step of immersing raw beef ribs in room temperature water after the first immersion step; and a second immersion step of immersing raw beef ribs in running water after the room temperature immersion step; a raw meat pre-blanching step of pre-blanching raw beef ribs in boiling water and then pre-rinsing with hot water; a first step of making vegetable broth by adding spice ingredients and vegetable broth ingredients to water and boiling, and then adding raw beef ribs to the vegetable broth and boiling; a second step of removing the spice ingredients, vegetable broth ingredients, and raw beef ribs, adding broth seasoning ingredients to the remaining broth, and heating; a third step of mixing room temperature water with the broth while heating to instantly solidify the oil and then removing it; and a fourth step of continuously heating the broth for a predetermined time, then mixing room temperature water again to instantly solidify the oil and then removing it. A broth preparation step comprising a step and a fifth step of cooling the broth; a raw meat steaming step comprising mixing water with seasoning for steaming raw meat and boiling it, adding the raw beef ribs and heating to allow the seasoning for steaming raw meat to permeate; a seasoned meat preparation step comprising removing fat attached to the bones of the raw beef ribs by directly scraping it off, cooling the raw beef ribs at room temperature, and then cutting between the ribs of the raw beef ribs to separate the ribs; and a galbitang boiling step comprising placing ingredients including the broth prepared in the broth preparation step and the ribs prepared in the seasoned meat preparation step into an earthenware pot and boiling them; wherein the spice ingredients include a mixture of whole peppercorns, bay leaves, spicy chili seeds, garlic, ginger, ginseng scraps, astragalus, and jujubes, the vegetable broth ingredients include a mixture of onions, green onions, and radishes, and the broth seasoning ingredients include soup soy sauce, dark soy sauce, Miwon, Nucleic Acid 2.5, coarse salt, beef bouillon, clam bouillon, and A method for preparing galbitang characterized by including a mixture of tuna extract. Claim 2 A method for preparing galbitang according to claim 1, wherein the room temperature immersion step is characterized by immersing the raw beef rib meat in room temperature water at least once for 30 to 90 minutes. Claim 3 A method for preparing galbitang according to claim 1, wherein the first immersion step is performed for 1 to 3 hours using 25-degree alcohol. Claim 4 A method for preparing galbitang according to claim 1, wherein the second immersion step is performed so that blood can be drained by the flowing water using the drainage line at the bottom of the container for 5 to 10 hours. Claim 5 A method for preparing galbitang according to claim 1, wherein the first step further comprises the step of removing oil extracted from the raw beef ribs into the vegetable broth at predetermined time intervals while boiling the vegetable broth and the raw beef ribs. Claim 6 A method for preparing galbitang according to claim 1, wherein the fifth step comprises first cooling at room temperature for 3 to 12 hours, followed by second cooling at a temperature of 0 to 10℃. Claim 7 A method for preparing galbitang according to claim 1, wherein the broth preparation step further comprises: a step of filtering the broth to remove foreign substances after the fifth step; and a step of portioning the broth into containers. Claim 8 A method for preparing galbitang according to claim 1, wherein the raw meat steaming step further includes the step of cooling the raw beef rib meat, into which the raw meat steaming seasoning has permeated, at room temperature for 5 to 10 minutes. Claim 9 A method for preparing galbitang according to claim 1, wherein the galbitang boiling step further comprises: a step of boiling the broth prepared in the broth preparation step at 60 to 80°C before boiling the ingredients; and a step of adding the broth prepared in the broth preparation step to the rib bones and boiling it at 60 to 80°C. Claim 10 A method for preparing galbitang according to claim 1, wherein the room temperature water mixed with the broth in the third and fourth steps is added in an amount such that the amount of the broth being heated becomes equal to the amount of water in the first step. Claim 11 A method for preparing galbitang according to claim 1, characterized in that the seasoning for steaming raw meat comprises a mixture of dark soy sauce, sugar, and coarse salt. Claim 12 A method for preparing galbitang according to claim 1, wherein, based on 100 parts by weight of water in the first step, the amount of raw beef rib meat is 50 to 70 parts by weight, the amount of spice material in the first step is 0.5 to 10 parts by weight, the amount of vegetable broth material in the first step is 2.5 to 40 parts by weight, the amount of broth seasoning material in the second step is 0.5 to 8 parts by weight, and the amount of seasoning for steaming raw meat in the raw meat steaming step is 1.5 to 15 parts by weight. Claim 13 A method for preparing galbitang according to claim 12, wherein, based on 100 parts by weight of water in the first step, the spice ingredients in the first step comprise 0.05 to 1 part by weight of whole peppercorns, 0.01 to 0.5 parts by weight of bay leaves, 0.05 to 1 part by weight of spicy chili seeds, 0.1 to 2 parts by weight of garlic, 0.1 to 2 parts by weight of ginger, 0.1 to 1 part by weight of ginseng scraps, 0.1 to 2 parts by weight of astragalus, and 0.01 to 0.5 parts by weight of jujubes. Claim 14 A method for preparing galbitang according to claim 12, characterized in that, based on 100 parts by weight of water in the first step, the water source material in the first step comprises 1 to 10 parts by weight of onion, 0.5 to 10 parts by weight of green onion, and 1 to 20 parts by weight of radish. Claim 15 A method for preparing galbitang according to claim 12, wherein, based on 100 parts by weight of water in the first step, the broth seasoning ingredients in the second step comprise 0.1 to 2 parts by weight of soup soy sauce, 0.05 to 0.5 parts by weight of dark soy sauce, 0.05 to 0.5 parts by weight of Miwon, 0.01 to 0.5 parts by weight of nucleic acid 2.5, 0.1 to 2 parts by weight of coarse salt, 0.05 to 0.5 parts by weight of beef dashi, 0.05 to 0.5 parts by weight of clam dashi, and 0.1 to 1.5 parts by weight of tuna extract. Claim 16 A method for preparing galbitang according to claim 12, characterized in that, based on 100 parts by weight of water in the first step, the seasoning for steaming the raw meat in the raw meat steaming step comprises 0.5 to 5 parts by weight of dark soy sauce, 0.5 to 5 parts by weight of sugar, and 0.5 to 5 parts by weight of coarse salt.

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