JP3164475U - Cooked nutritional food - Google Patents

Abstract

[Problem] To provide a cooked nutritional food containing Kondylinam, which is a wild plant that is not affected by pollution, and skillfully draws out the secret flavor of Kondyli, which is rich in nutrients such as various vitamins and minerals. A dough for chijimi is prepared by adding salt and water to a material powder to be dough, kneaded and seasoned with condylinumul, mixed and cooked thinly on a frying pan. [Selection] Figure 1

Description

  This device is mainly provided to customers who eat out, and sometimes to take it home, and because it is cooked with special vegetation and Kondiri leaves that grow in Yamano, it is rich in nutrition and suitable for health It relates to cooked nutritional foods containing kondi namur.

  In Japan, edible wild plants are picked in the spring, and firstly, Fukinoto comes out as the snow melts, so that it can be mixed with miso so that you can enjoy the fragrance. In April and May, burdock, bracken, springfish, etc. are picked. Boiled with root vegetables, cooked as vinegar or soup. However, Kondiri leaves did not grow in Japan and there was no custom of eating them.

  Kondiri belongs to the Chrysanthemum family and is also called “Korean thistle”. It is distributed in various places between South Korea (Chiriyama) and Pyeongnam (Narikawa), especially about 700 meters above sea level of Taebaeksan on Gangun Road. It is a plant that grows in the area. The trunk is divided into many branches and the height reaches 1m. The root leaves wither when the flowers bloom, the stems and leaves are corded, the leaves in the central part have a petiole, and are oval or oval shaped. It has a length of 15 to 35 cm, is generally pointed, has a wide wedge shape at the bottom, is green on the surface, and has some hair. The back side is white with no hair, leaves are covered, and there are serrations like stabs. Although it is a wild plant and does not have a special taste, it used to be a valuable salvage plant in the days when there was nothing to eat.

  In light of the fact that Kondiri leaves are wild plants that are not affected by pollution as described above and that they are rich in nourishing ingredients such as various vitamins and minerals, this device is harmonized with other ingredients. The objective was to provide cooked nutritional foods with condylinum that skillfully brought out the secret flavors of the past.

  In order to solve the above-mentioned problems, this invention is to make dough for chijimi by adding salt and water to the material powder to be dough, knead it, mix it with a seasoned condylinumul, and add it to a frying pan. We provide cooked nutritional food with chidimi style kondy linamul that is thinly spread and baked.

  As a rice style, it is possible to provide a cooked nutritional food containing rice-style condylinum, which is prepared by mixing the seasoned kondy namula with water-washed rice and steaming or cooking the rice together with kondy namuli.

  In the above-mentioned device, “Kondiri Namur” means Kondiri leaves, but in the case of rice-style and chijimi-style, the one that has been punched by boiling is used. Furthermore, by drying and storing the boiled food, it can be boiled and used throughout the year at times other than harvesting in July. In this case, the cells are destroyed by drying and boiled, and the nutrient components hidden in the cells are easily extracted, so that nutrition can be effectively ingested as a whole. Therefore, it is desirable to use dry matter that has been boiled and punched. In addition, nourishment increases especially when dried against the sun.

  Condylinumul is green even after returning dry matter, and contains various nutritional components that are good for health such as protein, calcium, and vitamin A. Also, in the folk remedies, Kondiri is known as a medicine and is effective for gynecological diseases, diabetes, adult diseases, arteriosclerosis, hypertension, anti-inflammatory action, and can improve blood circulation. These effects are also expected by eating nutritional foods.

  The texture is soft and has no fragrance, but when it is Chijimi-style or rice-style, it has a very good compatibility with sauce (for example, a sauce that tastes like a salmon roasted rice cake) and can be eaten deliciously. I have an appetite that I want to change. Moreover, the goodness of the throat of the kondyrinam contained in chijimi and rice is exceptional and unrivaled.

  As explained above, according to the cooked nutritional food containing Kondiri Namul of this device, the leaf of Kondiri is a pesticide-free wild plant that is not affected by pollution, and rich in nutrients such as various vitamins and minerals Therefore, eating this can effectively maintain and promote health, and skillfully uses the secret flavor of Kondiri in harmony with other ingredients such as rice, chijimi and seasonings. It has the excellent effect of being able to taste the umami of Kondylinamul.

  In the case of Chijimi-style, put various vegetables such as carrots, seafood, and bean sprouts in Chijimi dough made of tempura or chijimi flour, season it with various flavors, and grill it on an iron plate like a Japanese okonomiyaki. I can eat.

  For rice style, first boil the condylinumul, drain the water, add sesame oil, salt, seasoned beef and mushrooms and mix. Next, lay under the pressure cooker and mix with rice. And it is delicious if you add the seasoning sauce to the cooked rice and mix it. In particular, if you cook Kondiri rice in a stone kettle for one person, after eating the rice, you can add water to the burnt under the stone kettle and eat it like a tea ceremony.

"Cooked nutritional food Pa containing chidimi style kondy namul"
(material)
Kondiri 70g
Tempura powder 20g
Chijimi powder 20g
Salt small amount carrot 5g
Salad oil

(How to make)
FIG. 1 shows a state in which the product has been made. First of all, make a dough by adding a little salt and water to Chijimi powder such as tempura powder and Chijimi powder. Next, add kondiri and carrots, mix again, spread on a pan and bake.

“Cooking nutritional food Pb with rice-style kondy namul”
(Material, serving)
200g of rice
Condylinumul (dry matter) 40g (10g ~ 80g is good)
Sesame oil Small amount Salt Small amount Water 350mg

(How to make)
FIG. 2 shows the prepared state, in which the condylinum 5 is scattered on the rice 3 in the container 1. As for how to make it, first, add sesame oil, a small amount of salt, and beef, matsutake mushrooms, tuna fillet, etc. to your liking, mix with rice, and steam for 8 minutes on high heat. Continue to steam for about 17 minutes on low heat.

  Condiri is collected in July, boiled and picked, then dried. This can be saved. When using, soak the dried condiri in water for about 12 hours, then boil the soaked condiri again. The rice is washed (or sharpened), soaked in water for about 6 hours, and then steamed.

It is a perspective view which shows an example of the cooked nutritional food containing the chidimi style condylinumur concerning this device. It is a perspective view which shows an example of the cooking nutritional food containing the rice-style condylinum which concerns on this device.

Pa, Pb Cooked nutritional food 3 Rice 5 Kondylinamuru 7 Dough

Claims (1)

  Add the salt and water to the dough powder and knead to make a dough for chijimi, mix it with a seasoned kondy namul, spread it thinly on a frying pan and bake it. Cooked nutritional food with namul.

Images