| 摘要 |
PURPOSE: A manufacturing method of seasoning for aging Korean native cattle sirloin is provided to have an effect to reduce the saccharide content and salinity, to maintain the figure and color and to drastically improve the flavor and the overall preference. CONSTITUTION: A manufacturing method of seasoning for aging Korean native cattle sirloin comprises the following steps: ginger, pineapple and ginseng are first pulverized in water; garlic, onion, Japanese apricot and soy sauce are added to the first pulverized product and second pulverized; sesame oil, rice syrup, pepper and bamboo leaf powder are added to the second pulverized product and mixed; yacon with the skin removed is sliced and pulverized; and the product is added to the pulverized yacon and mixed. Between the mixing step and the yacon pulverizing step, after yacon leaves and yacon stems at a weight ratio of 1:1 are parboiled in boiling water of 100deg.C, rinsed in cold water and dipped in water, the yacon leaves and stems are separated. Between steps the yacon pulverizing step and the yacon mixing step, separated yacon leaves and stems are added to the pulverized yacon and pulverized to prepare yacon juice.
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