| 摘要 |
The present invention relates to jajangmyeon, wherein a jajang source is manufactured by using beef tallow (herein referred to as ′Uji′) extracted while beef is thinly sliced and roasted, and in which roasted beef is placed as a garnish. A method for manufacturing the jajang source comprises: a beef brisket processing step of preferably using a beef brisket which is a specific area of the beef, and slicing the beef brisket to a thickness of 0.3-0.8 mm; a beef brisket Uji extracting step of extracting Uji from the processed beef brisket; an Uji processing step of removing odors of Uji by inserting a soy sauce, minced ginger, and crushed garlic and removing the roasted beef brisket in the Uji extracting step; a mixed oil processing step of inserting vegetable edible oil into processed Uji and heating the same, and mixing Uji which is animal oil with vegetable edible oil; a vegetables frying step of permeating moisture while vegetables are cooked by inserting the vegetables such as onions, potatoes, cabbage, or the like into the mixed oil; and a concentration adjusting step of frying by inserting sugar, Chunjang, natural condiment, and thin potatoes starch when the vegetables are cooked, and adjusting the concentration of a source by inserting a small amount of the thin potatoes starch. As pork among 12 kinds designated as food containing allergenic ingredients in Korea Ministry of Food and Drug Safety (MFDS) is not used, public health is promoted. A flavor of oil (fat) from the beef brisket has properties of allowing a user to feel aromatic. The quality of meat located as a garnish improves a texture of food due to a chewing tasty. |
