Method for making seasoned short ribs with sweet persimmon beef

Abstract

The present invention relates to a method for manufacturing seasoned beef ribs with sweet persimmon, wherein a seasoned beef sauce with sweet persimmon is mixed with beef ribs, and the seasoned beef sauce is characterized by being composed of sweet persimmon, onion, pear, garlic, and ginger juice. In addition, the above sweet persimmon uses sweet persimmon juice, The present invention preserves the natural sweetness and aroma of sweet persimmons, thereby enhancing the deep flavor of the meat seasoning sauce, and has a remarkable effect of providing excellent texture to Hanwoo beef using the meat seasoning sauce.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing seasoned beef ribs with sweet persimmon, and more specifically, to a method for manufacturing seasoned beef ribs with sweet persimmon that preserves the natural sweetness and aroma of sweet persimmon to create a deep flavor as a meat seasoning sauce, and has excellent texture for the beef using the meat seasoning sauce. Background Technology

[0002] Sweet persimmons have a moderate calorie content and are rich in nutrients, which tenderize meat and enhance its sweetness. They are sweet with firm flesh, have a thin, glossy skin, and offer a balanced sweetness and a slight, refreshing acidity, providing a rich flavor upon palate.

[0003] In particular, Jinyeong sweet persimmons have established themselves as an important source of revenue for local agriculture. As a specialty produced in Jinyeong-eup, Jinyeong sweet persimmons have become a representative agricultural product of the region. The climate and soil in the Jinyeong area are suitable for sweet persimmon cultivation, leading to its widespread expansion.

[0004] Thanks to its mild climate, fertile soil, and adequate sunlight, Jinyeong sweet persimmons have grown into a center of domestic cultivation due to these natural conditions.

[0005] It provides economic stability to farmers and contributes to enhancing the brand value of Gimhae.

[0006] Sweet persimmons have long been cherished as a food item, and recently, they are even being developed as a seasoning for cooking. As an example of prior patent technology, Publication No. 10-2022-0072103 describes a first step of preparing a radish by slicing it into strips;

[0007] Step 2: Grinding garlic, ginger, and salted shrimp paste;

[0008] Step 3: preparing a mixture by mixing the shredded radish, garlic, ginger, salted shrimp paste, red pepper powder, sweet persimmon juice, anchovy extract, refined salt, and puffed rice.

[0009] Step 4: Drying the above mixture;

[0010] A method for manufacturing sweet persimmon kimchi seasoning powder is disclosed, characterized by including a fifth step of grinding the above mixture into powder.

[0011] In addition, Publication No. 10-2023-0076999 discloses a method for manufacturing sprouted puffed rice sweet persimmon kimchi seasoning powder.

[0012] However, the aforementioned conventional technologies had the disadvantage of failing to bring out the characteristics of sweet persimmons, resulting in poor flavor and texture. The problem to be solved

[0013] Therefore, the present invention was devised to solve the above-mentioned problems, and aims to provide a method for manufacturing sweet persimmon seasoned beef ribs that preserves the natural sweetness and aroma of sweet persimmons to create a deep flavor as a meat seasoning sauce, and has excellent texture for the beef meat using the meat seasoning sauce. means of solving the problem

[0014] The present invention relates to a method for manufacturing seasoned Hanwoo short ribs with sweet persimmon, wherein a sweet persimmon seasoning sauce is mixed with Hanwoo short ribs, the main ingredients of the sweet persimmon seasoning sauce consist of sweet persimmon, onion, pear, garlic, and ginger juice, and the sweet persimmon used is sweet persimmon juice, wherein 140 to 160 parts by weight of the sweet persimmon seasoning sauce are mixed with 400 parts by weight of the Hanwoo short ribs, and wherein the sweet persimmon seasoning sauce is prepared by including auxiliary ingredients such as soy sauce, honey, mirin, sesame oil, pepper, and sesame salt in the main ingredients of the sweet persimmon seasoning sauce, and the mixing ratio is, with respect to 100 parts by weight of sweet persimmon juice, 95 to 105 parts by weight of onion juice, 225 to 235 parts by weight of pear juice, 48 to 52 parts by weight of garlic juice, 3 to 6 parts by weight of ginger juice, 28 to 32 parts by weight of soy sauce, 28 to 32 parts by weight of honey, 28 to 32 parts by weight of mirin, 28 to 32 parts by weight of sesame oil, and 0.4 parts by weight of pepper. The mixture is prepared by mixing 0.6 parts by weight of sweet persimmon and 13 to 16 parts by weight of sesame salt. The sweet persimmon juice is prepared by mixing sweet persimmon and water in a 1:1 weight ratio and extracting it using a juicer. As a pretreatment process, the sweet persimmon is aged at 10 to 20°C for one day to increase nutrients, and then heat-extracted. At this time, 1 to 3% of the weight of the sweet persimmon, sesame, ginger, blueberry, citric acid, or oligosaccharide is added and heat-extracted together. The pear juice is prepared by heat-extracting only pears without adding water. Fermented garlic and ginger juice may be used, and the sweet persimmon juice is mixed and fermented together with the garlic and ginger juice during fermentation.

[0015] delete

[0016] delete Effects of the invention

[0017] Therefore, the present invention preserves the natural sweetness and aroma of sweet persimmons, resulting in a deep flavor as a meat seasoning sauce, and has a remarkable effect of providing excellent texture to Hanwoo beef using the meat seasoning sauce. Brief explanation of the drawing

[0018] Figure 1 is a manufacturing process diagram of sweet persimmon Hanwoo marinated short ribs according to the present invention. Specific details for implementing the invention

[0019] The present invention relates to a method for manufacturing seasoned beef ribs with sweet persimmon, wherein a sweet persimmon beef seasoning sauce is mixed with beef, and the sweet persimmon beef seasoning sauce is composed of sweet persimmon, onion, pear, garlic, and ginger juice.

[0020] In addition, it is characterized by being manufactured by further including soy sauce, honey, mirin, sesame oil, pepper, and sesame salt.

[0021] In addition, it is characterized by being prepared by including 1 sweet persimmon, 1 onion, 1 / 2 pear, 5 cloves of garlic, 5 grams of ginger juice, 30 grams of soy sauce, 30 grams of honey, 30 grams of mirin, 30 grams of sesame oil, 0.5 grams of pepper, and 15 grams of sesame salt.

[0022] In addition, it is characterized by being prepared by mixing 100 parts by weight of onion juice, 230 parts by weight of pear juice, 50 parts by weight of garlic juice, and 5 parts by weight of ginger juice with respect to 100 parts by weight of sweet persimmon juice. FIG. 1 is a manufacturing process diagram of sweet persimmon seasoned beef ribs according to the present invention.

[0024] The present invention will be described in detail with reference to the attached drawings as follows.

[0025] The method for manufacturing seasoned Hanwoo short ribs with sweet persimmon according to the present invention is to prepare a seasoning sauce by mixing the main ingredients of the sauce—sweet persimmon, onion, pear, garlic, and ginger juice—and then mixing the seasoning sauce with Hanwoo beef.

[0026] The ratio of meat to marinade is approximately 400 to 140 to 160 by weight. After mixing as described above, let it marinate for about 30 minutes.

[0027] Meanwhile, the seasoning sauce can be prepared by including soy sauce, honey, mirin, sesame oil, pepper, and sesame salt as auxiliary ingredients with the main ingredients of sweet persimmon, onion, pear, garlic, and ginger juice.

[0029] The mixing ratio of a seasoning sauce composed solely of main ingredients

[0030] For every 100 parts by weight of sweet persimmon juice, 95 to 105 parts by weight of onion juice, 225 to 235 parts by weight of pear juice, 48 to 52 parts by weight of garlic juice, and 3 to 6 parts by weight of ginger juice are mixed.

[0031] The mixing ratio when making a seasoning sauce with main and secondary ingredients is

[0032] For every 100 parts by weight of sweet persimmon juice, mix 95 to 105 parts by weight of onion juice, 225 to 235 parts by weight of pear juice, 48 to 52 parts by weight of garlic juice, 3 to 6 parts by weight of ginger juice, 28 to 32 parts by weight of soy sauce, 28 to 32 parts by weight of honey, 28 to 32 parts by weight of mirin, 28 to 32 parts by weight of sesame oil, 0.4 to 0.6 parts by weight of pepper, and 13 to 16 parts by weight of sesame salt.

[0033] In particular, sweet persimmon juice is prepared by mixing sweet persimmons and water in a 1:1 weight ratio and extracting the mixture using a juicer. As a pretreatment, sweet persimmons can be ripened at 10 to 20 degrees Celsius for about a day to increase nutrients, after which they can be heat-pressed. During this process, sesame seeds, ginger, blueberries, citric acid, and oligosaccharides can be added at 1 to 3% of the sweet persimmon's weight and heat-pressed together. Since pears have a high water content, pear juice is produced by heat-pressing only pears without adding water. Garlic juice can be prepared using a juicer with a garlic-to-water ratio of approximately 1:7, or by grating the garlic. Ginger juice can also be prepared by using a juicer or by grating the ginger. After preparation, the juice can be wrapped in a cheesecloth and squeezed for use. Fermented garlic and ginger juices can be used; in this case, the process can be streamlined by mixing the sweet persimmon juice during fermentation and then heat-pressing the resulting mixture.

[0034] If an example is described,

[0035] Mix 100 grams of juice made from 1 sweet persimmon, 100 grams of juice made from 1 onion, 230 grams of juice made from 1 / 2 pear, 50 grams of juice made from 5 cloves of garlic, 5 grams of ginger juice, 30 grams each of soy sauce and honey, 30 grams of mirin, 30 grams of sesame oil, 0.5 grams of pepper, and 15 grams of sesame salt.

[0036] Afterward, mix the marinade with the Hanwoo beef ribs, with a ratio of 400 to 150 for the ribs. After mixing as described above, marinate for about 30 minutes, then grill over charcoal to cook the meat; this results in a dish with excellent texture.

[0037] Therefore, the present invention preserves the natural sweetness and aroma of sweet persimmons, resulting in a deep flavor as a meat seasoning sauce, and has a remarkable effect of providing excellent texture to Hanwoo beef using the meat seasoning sauce.

Claims

Claim 1 A method for preparing seasoned Hanwoo ribs with sweet persimmon, wherein the main ingredients of the sweet persimmon seasoning consist of sweet persimmon, onion, pear, garlic, and ginger juice, and the sweet persimmon used is sweet persimmon juice, and wherein 140 to 160 parts by weight of the sweet persimmon seasoning are mixed with 400 parts by weight of the Hanwoo ribs, wherein the main ingredients of the sweet persimmon seasoning include auxiliary ingredients such as soy sauce, honey, mirin, sesame oil, pepper, and sesame salt, and wherein the mixing ratio is, for every 100 parts by weight of sweet persimmon juice, 95 to 105 parts by weight of onion juice, 225 to 235 parts by weight of pear juice, 48 to 52 parts by weight of garlic juice, 3 to 6 parts by weight of ginger juice, 28 to 32 parts by weight of soy sauce, 28 to 32 parts by weight of honey, 28 to 32 parts by weight of mirin, 28 to 32 parts by weight of sesame oil, 0.4 to 0.6 parts by weight of pepper, and 13 parts by weight of sesame salt. A method for manufacturing seasoned Hanwoo short ribs with sweet persimmon, characterized by mixing in 16 parts by weight; using sweet persimmon juice prepared by mixing sweet persimmon and water in a 1:1 weight ratio and extracting it in a juicer, wherein as a pretreatment process, the sweet persimmon is aged at 10 to 20°C for one day to increase nutrients and then heat-pressed, wherein sesame seeds, ginger, blueberries, citric acid, or oligosaccharides are added at 1 to 3% of the weight of the sweet persimmon and heat-pressed together; pear juice is prepared by heat-pressing only pears without adding water, and fermented garlic and ginger juice may be used, wherein the sweet persimmon juice is mixed and fermented together with the garlic and ginger juice during fermentation. Claim 2 delete Claim 3 delete

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