KR100226519B1 - A preparation for korean sausage - Google Patents
A preparation for korean sausage Download PDFInfo
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- KR100226519B1 KR100226519B1 KR1019970051109A KR19970051109A KR100226519B1 KR 100226519 B1 KR100226519 B1 KR 100226519B1 KR 1019970051109 A KR1019970051109 A KR 1019970051109A KR 19970051109 A KR19970051109 A KR 19970051109A KR 100226519 B1 KR100226519 B1 KR 100226519B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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Abstract
본 발명은 돼지고기와 다수의 야채 및 갖은 양념으로 이루어져 영양분이 높은 순대의 내용물을 제조하고, 이 내용물에 우뭇가사리를 삶은 물과 백회양의 열매를 삶은 물을 일정비율로 혼합하여 순대소를 제조함으로서 우뭇가사리를 고운물에 의해 순대의 내용물과의 응집력을 높이고, 백회양의 열매로 부터 발생되는 향기로서 돼지고기로 부터 발생되는 고유의 냄새를 제거할 수 있도록 한 순대의 제조방법에 관한 것이다.The present invention is made of pork and a large number of vegetables and various seasonings to prepare the contents of the sundae high nutrients, by mixing the water boiled with the starfish and boiled fruit of white hoe to a certain ratio to produce sundae cattle It relates to a manufacturing method of sundae so as to increase the cohesion of the contents of sundae by fine water and remove the inherent odor generated from pork as the fragrance generated from the fruits of white pulp.
이를 위해 본 발명은, 돼지창자를 소금과 밀가루로서 내외부를 깨끗이 세척 및 건조시켜 순대외피를 형성하는 단계, 양파 10%중량부, 배추시래기 10%중량부, 돼지고기 10%중량부, 돼지비계 10%중량부를 1~3mm로 잘게 분쇄하여 순대외피의 내부에 유입되는 순대소의 주내용물을 형성하는 단계, 두부 8%중량부, 숙주나물 2%중량부, 당근 2%중량부, 찹쌀 5%중량부, 좁쌀 5%중량부, 밤 5%중량부를 1~3mm로 절단 및 분쇄하고, 당면 2%중량부를 삶은 후 3~5cm 길이로 절단하여 순대외피의 내부에 유입되는 순대소의 부내용물을 형성하는 단계, 상기 주내용물과 부내용물을 교반기에 투입하고, 돼지피(血) 8%중량부, 후추 0.5%중량부, 소금 1%중량부, 산초가루 0.5%중량부의 양념물을 첨가하여 1차 혼합하는 단계, 우뭇가사리를 고운물(한천) 15%중량부, 백회양의 나무열매를 고운물 6%중량부의 첨가물을 교반기에 투입하고 일정시간 동안 2차로 교반하여 완전한 순대소를 제조하는 단계, 상기 단계에서 형성된 일정한 길이의 순대외피 내부에 주내용물, 부내용물, 양념물, 첨가물이 혼합되어 형성된 순대소를 충진시키는 단계, 순대소가 충진된 순대외피를 70~80℃의 물에 약 2시간 동안 증숙한 다음 상온에서 송풍기로서 약 2시간 동안 서서히 건조시키는 단계로 이루어진 것에 특징이 있다.To this end, the present invention, to clean and dry the inside and outside of the pig intestine salt and flour to form a sundae shell, onion 10% by weight, cabbage sieve 10% by weight, pork 10% by weight, pig scaffolding 10 Grinding the fine parts by weight of 1 ~ 3mm to form the main contents of the pure soy sauce flowing into the inside of the sundae skin, 8% by weight of tofu, 2% by weight of bean sprouts, 2% by weight of carrots, 5% by weight of glutinous rice , 5% by weight of millet, 5% by weight of chestnuts cut and pulverized into 1 ~ 3mm, boiled 2% by weight of the noodles and cut into 3 ~ 5cm long to form the contents of the sundae cattle introduced into the inside of the sundae skin , And the main contents and the side contents were added to a stirrer, and the mixture was first mixed with 8% by weight of pork blood, 0.5% by weight of pepper, 1% by weight of salt, 0.5% by weight of acidic powder and seasonings. Step, 15% by weight of fine water (agar), 6% of white fruit tree fruit Adding a weight part of the additive to a stirrer and stirring a second time for a predetermined time to produce a pure sundae, a sundae sauce formed by mixing main contents, side contents, seasonings, and additives inside a sundae shell of a predetermined length formed in the step. The filling step, characterized in that consisting of the step of steaming the sundae envelope filled with the small and large cows in water of 70 ~ 80 ℃ for about 2 hours and then slowly drying for about 2 hours as a blower at room temperature.
Description
본 발명은 순대의 제조방법에 관한 것으로서, 더욱 상세하게는 돼지고기와 다수의 야채 및 갖은 양념으로 이루어져 영양분이 높은 순대의 내용물을 제조하고, 이 내용물에 우뭇가사리를 삶은 물과 백회양의 열매를 삶은 물을 일정비율로 혼합하여 제조함으로서 우뭇가사리를 고운물에 의해 순대의 내용물과의 응집력을 높이고, 백회양의 열매로 부터 발생되는 향기로서 돼지고기로 부터 발생되는 고유의 냄새를 제거할 수 있도록 한 순대의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing sundae, and more particularly, pork, a plurality of vegetables and various seasonings to prepare the contents of sundae high in nutrients, boiled starfish in the contents and boiled the fruit of white sheep Sundae is made by mixing water at a certain ratio to improve cohesion with sundae contents by fine water, and remove the inherent odor generated from pork as a fragrance from white fruit. It relates to a manufacturing method of.
일반적으로 순대는 돼지창자를 개끗히 세척하여 순대외피(皮)를 만들고, 돼지고기, 당면, 두부 및 갖은 양념으로 혼합한 내용물을 만든 다음, 이 내용물은 순대외피에 삽입하여 뜨거운 물 또는 증기에 익혀 식용하는 한국의 고유 음식물 중의 하나로서, 이러한 순대는 음식문화의 발달로 높은 영양가와 맛을 요구하게 되며, 이에 부응하기 위해 순대의 개발이 지속적으로 이루어져 오고 있다.Generally, sundae is made by washing pig intestines cleanly to make sundae shells, and then the contents are mixed with pork, vermicelli, tofu and various seasonings, and the contents are inserted into sundae shells and cooked in hot water or steam. As one of Korea's indigenous foods, Sundae requires high nutritional value and taste due to the development of food culture, and Sundae has been continuously developed to meet the demand.
그 일예로서, 특허 공고번호 제87-51호에서와 같이 돼지고기, 쌀, 당면, 두부, 숙주나물을 적정량으로 혼합하여 순대피에 투입한 후 100~200℃에서 20분간 증숙하여 냉각처리한 후 진공 포장하도록 되어있으며, 또한 특허공개번호 제91-17975호에서와 같이 소, 돼지피(血), 김치, 파, 소금, 방화잎, 생강을 적정량으로 혼합하여 순대피에 투입한 후 110~130℃의 열을 가하여 익힘과 동시에 살균함으로서 제조하게 된다.As an example, as in Patent Publication No. 87-51, pork, rice, vermicelli, tofu, and host sprouts are mixed in an appropriate amount and added to net hides, and steamed for 20 minutes at 100-200 ° C, followed by cooling. It is designed to be vacuum-packed. Also, as in Patent Publication No. 91-17975, cattle, pork blood, kimchi, green onion, salt, fire leaf and ginger are mixed in proper amount and put into net evacuation, and then 110 ~ 130. It is prepared by sterilization and cooking at the same time by applying heat of ℃.
이와같은 종래의 순대 제조방법은, 갖은 양념과 재료에 의해 영양분이 상승되고 있고, 진공 포장되어 인스턴트 식품으로 제조하여 판매되고 있으나, 내용물 중의 하나인 돼지고기와 순대외피로부터 발생되는 돼지의 고유 냄새에 의해 맛이 저하될 뿐만아니라 순대외피에 내용물(순대소)을 투입한 상태에서 100℃ 이상의 끓는 물에 증숙하여 내용물을 익힐 경우 상기 내용물은 부피가 늘어나는 반면, 순대외피는 자체적인 성질에 의해 순간적으로 오므려드는 현상이 발생되어 부분적으로 찢어지게 됨으로서 내용물이 순대외피 외부로 유출되는 문제점이 야기되며, 또한 순대외피 내부에 유입된 내용물 자체간의 응집력이 결여됨에 따라 일정한 크기로 절단할 경우 내용물이 순대외피로 부터 이탈되는 현상이 발생하게 되어 순대가 고유의 먹거리중 하나로서 자리잡기 위해서는 보다 더 많은 개발이 요구되는 것이다.In the conventional sundae manufacturing method, nutrients are increased by various seasonings and ingredients, and are vacuum-packed and manufactured and sold as instant foods. However, due to the inherent odor of pork generated from pork and sundae skin, one of the contents, Not only the taste is lowered, but when the contents are cooked by boiling in 100 ° C or higher boiling water with the contents (sundae) added to the sundae shell, the contents increase in volume, whereas the sundae shell is instantaneously due to its own properties. The phenomenon of retraction causes partial tearing, which causes the contents to leak out of the sundae envelope. Also, if the contents are cut to a certain size due to lack of cohesion between the contents themselves introduced into the sundae envelope, the sundae envelope Sundae is one of the original foods In order to catch standing position that requires more than the development.
본 발명은 상기와 같은 문제점을 해소하기 위해 찹쌀, 좁쌀, 밤 등을 추가하여 내용물(순대소)의 영양분과 맛을 더욱 향상시킴은 물론, 순대의 내용물에 백회양의 열매 삶은 물을 첨가시켜 돼지고기와 순대피로부터 발생되는 돼지의 고유 냄새를 제거하고, 또한 순대의 내용물을 혼합할 때 우뭇가사리를 삶은 물(한천)을 소정량 투입하여 제조함에 따라 내용물의 응집력을 높임으로서 절단시 내용물이 순대외피로부터 이탈되는 현상을 방지할 뿐만아니라 적정한 온도에서 증숙 및 건조시켜 일정한 크기로 절단할 경우 내용물이 순대외피로 부터 이탈되는 현상을 방지할 수 있도록 한 순대의 제조방법을 제공하는데 본 발명의 목적이 있는 것이다.The present invention further improves the nutrients and taste of the contents (sundae cattle) by adding glutinous rice, millet, chestnut, etc. to solve the above problems, as well as the addition of boiled boiled water to the contents of sundae pig It removes the inherent odor of pork generated from meat and sundae, and adds a predetermined amount of water (agar) boiled with wood starch when mixing sundae contents to increase the cohesion of the contents. It is an object of the present invention to provide a manufacturing method of sundae that not only prevents the phenomenon from deviating but also prevents the content from deviating from the sundae skin when steamed and dried at an appropriate temperature and cut to a certain size. will be.
이와같은 목적을 실행하기 위한 본 발명은, 순대의 제조방법에 있어서, 돼지창자를 소금과 밀가루로서 내외부를 깨끗이 세척 및 건조시켜 순대외피를 형성하는 단계, 양파 10%중량부, 배추시래기 10%중량부, 돼지고기 10%중량부, 돼지비계 10%중량부를 1~3mm로 잘게 분쇄하여 순대외피의 내부에 유입되는 순대소의 주내용물을 형성하는 단계, 두부 8%중량부, 숙주나물 2%중량부, 당근 2%중량부, 찹쌀 5%중량부, 좁쌀 5%중량부, 밤 5%중량부를 1~3mm로 절단 및 분쇄하고, 당면 2%중량부를 삶은 후 3~5cm 길이로 절단하여 순대외피의 내부에 유입되는 순대소의 부내용물을 형성하는 단계, 상기 주내용물과 부내용물을 교반기에 투입하고, 돼지피(血) 8%중량부, 후추 0.5%중량부, 소금 1%중량부, 산초가루 0.5%중량부의 양념물을 첨가하여 1차 혼합하는 단계, 우뭇가사리를 고운물(한천) 15%중량부, 백회양의 나무열매를 고운물 6%중량부의 첨가물을 교반기에 투입하고 일정시간 동안 2차로 교반하여 완전한 순대소를 제조하는 단계, 상기 단계에서 형성된 일정한 길이의 순대외피 내부에 주내용물, 부내용물, 양념물, 첨가물이 혼합되어 형성된 순대소를 충진시키는 단계, 순대소가 충진된 순대외피를 70~80℃의 물에 약 2시간 동안 증숙한 다음 상온에서 송풍기로서 약 2시간 동안 서서히 건조시키는 단계로 이루어진 것에 특징이 있다.The present invention for carrying out such an object, in the method of manufacturing sundae, step of washing and drying the inside and outside of pig intestine salt and flour to form a sundae shell, onion 10% by weight, cabbage sieve 10% by weight Part, pulverized 10% by weight of pork, 10% by weight of pig scaffolding finely pulverized into 1 ~ 3mm to form the main contents of sundae beef flowing into the inside of the sundae skin, 8% by weight of tofu, 2% by weight of bean sprouts , 2% by weight of carrots, 5% by weight of glutinous rice, 5% by weight of millet rice, 5% by weight of chestnuts, cut and pulverized into 1 ~ 3mm, boil 2% by weight of vermicelli and cut into 3 ~ 5cm length Forming the sub-contents of the sundae cattle introduced therein, the main contents and the sub-contents are put into a stirrer, 8% by weight of pork blood, 0.5% by weight of pepper, 1% by weight of salt, 0.5 times of powder 1% by weight of seasoning was added to the first mixing step, fine (Agar) 15% parts by weight, white ash fruit of 6% by weight of the fine water was added to the stirrer and stirred for a predetermined time to prepare a pure sundae, a constant length sundae skin formed in the step Filling the sundae sauce formed by mixing the main contents, side contents, seasonings, and additives therein, and the sundae envelope filled with sundae sauce is steamed in water at 70-80 ° C. for about 2 hours, and then blown as a blower at room temperature. It is characterized by consisting of a step of drying slowly for 2 hours.
도 1은 본 발명에 따른 순대의 제조공정도.1 is a manufacturing process diagram of sundae according to the present invention.
이하 첨부된 도면 도 1에 의해 순대의 제조공정을 상세히 설명하면 다음과 같다.Hereinafter, the manufacturing process of sundae in detail with reference to the accompanying drawings, as follows.
먼저 순대외피의 형성과정은, 돼지창자의 내부 내용물을 제거한 후, 소금과 밀가루를 사용하여 돼지창자의 내부 및 외부를 7~8회 깨끗이 세척한 다음 건조시켜 순대외피를 만든다.First, the process of forming the sundae envelope, after removing the internal contents of the pig intestine, using a salt and flour to clean the inside and the outside of the pig intestine seven to eight times, then dried to make a sundae envelope.
그 다음 순대외피에 유입되는 순대소의 제조과정을 살펴보면, 먼저 순대소에는 주내용물과 부내용물 및 양념, 그리고 첨가제로 구분되며, 상기 주내용물은 양파 10%중량부, 배추시래기 10%중량부, 돼지고기 10%중량부, 돼지비계 10%중량부를 1~3mm의 크기로 잘게 분쇄하여 준비한다.Next, look at the manufacturing process of the sundae cattle flowing into the sundae skin, Sundae cattle are first divided into main contents, secondary contents and seasonings, and additives, the main contents are 10% by weight onion, 10% by weight cabbage sire, pig Prepare 10% by weight of meat, 10% by weight of pork scaffolding finely pulverized to the size of 1-3mm.
그리고 상기 부내용물 즉, 두부 8%중량부, 숙주나물 2%중량부, 당근 2%중량부를 1~3mm의 크기로 잘게 절단시키고, 찹쌀 5%중량부, 좁쌀 5%중량부, 밤 5%중량부를 분쇄하여 각각 준비하고, 당면 2%중량부를 삶은 후 3~5cm 길이로 절단하여 준비한다.And the contents, that is, tofu 8% by weight, bean sprouts 2% by weight, carrots 2% by weight of finely cut to the size of 1 ~ 3mm, glutinous rice 5% by weight, millet 5% by weight, chestnut 5% by weight Grind and prepare each part, boil 2% by weight of the vermicelli and cut into 3 ~ 5cm length to prepare.
이 후 상기의 주내용물과 부내용물을 교반기에 투입하고, 돼지피(血) 8%중량부와, 후추 0.5%중량부, 소금 1%중량부, 산초가루 0.5%중량부의 양념을 교반기에 투입하여 야채가 보이지 않을 정도로 일정시간 동안 1차로 혼합한다.Thereafter, the main contents and the side contents were put into a stirrer, and 8% by weight of pork blood, 0.5% by weight of pepper, 1% by weight of salt and 0.5% by weight of acidic powder were added to the stirrer. Mix primarily for a period of time so that no vegetables are visible.
그 다음 내용물과의 응집력을 높이기 위해 우뭇가사리를 고운물(한천) 15%중량부와 돼지고기로 부터 발생되는 고유의 냄새를 제거하기 위해 백회양의 나무열매를 고운물 6%중량부의 첨가제를 교반기에 투입하고 일정시간 동안 2차로 교반함으로서 주내용물과 부내용물 및 양념, 첨가제가 골고루 혼합되도록 하여 순대소를 완성한다.Then, to improve cohesion with the contents, add 15% by weight of fine wood (agar) and 100% by weight of wood fruit of fine water to remove the inherent odor from pork. By adding and stirring for a second time for a certain time, the main contents, minor contents, seasonings, and additives are mixed evenly to complete the pure large and small.
이와같이 본 발명에 따라 제조되는 순대소 내용물을 표 1에 나타내면 다음과 같다.Thus, shown in Table 1 the contents of the pure and small components prepared according to the present invention.
이 후 전술한 바와같이 제조되는 일정한 길이의 순대외피의 일측을 묶은 다음 상기 순대외피 내부에 압출기 또는 수작업으로 전술한 바와같은 과정으로 제조되는 순대소를 충진시킨 다음 순대외피의 타측끝을 묶는다.Thereafter, one side of the sundae skin of a certain length manufactured as described above is bundled, and then the inside of the sundae envelope is filled with the sundae cattle produced by the process as described above by an extruder or by hand, and then the other end of the sundae envelope is tied.
상기의 과정을 완료하게 되면 순대소가 충진된 순대외피를 70~80℃의 물에 투입하여 순대소가 서서히 익혀지도록 약 2시간 동안 증숙시킴에 따라 100℃이상의 끊는 물에서 증숙할 경우 발생되는 순대외피의 자체적인 성질에 의해 순간적으로 오므려들게 되어 부분적으로 찢어져 내용물이 순대외피 외부로 유출되는 현상을 방지하게 된다.When the above process is completed, the sundae skin filled with sundae cattle is added to 70 ~ 80 ℃ water and steamed for about 2 hours so that the sundae cattle are gradually cooked. Due to its own properties, it is instantly retracted and partially torn to prevent the contents from leaking out of the sundae envelope.
상기의 과정에서 순대외피에 내장된 순대소가 완전히 증숙되면 상온에서 송풍기로서 약 2시간 동안 서서히 건조시킴에 따라 순대외피의 결이 윤기가 나도록하고, 순대소의 맛을 부드럽게 함으로서 순대의 제조공정을 완료하게 된다.In the above process, if the sundae cattle embedded in the sundae skin is completely steamed, it is gradually dried for about 2 hours as a blower at room temperature, so that the texture of the sundae envelope becomes shiny and softens the taste of the sundae cattle, thus completing the sundae manufacturing process. Done.
이때, 건조과정이 완료되면 첨가제인 우뭇가사리를 고운물이 굳어 우무(한천)로 변함에 따라 순대소의 각종 내용물이 우무와 응결되어 응집력이 높아지게 되어 순대를 판매 및 식용하기 위해 순대를 일정한 크기로 절단할 경우 순대소가 순대외피로 부터 이탈되는 현상이 방지됨은 물론 한방에서 널리 알려진 백회양의 나무열매를 고운물이 순대소의 내용물에 침투되어 돼지고기 또는 순대외피로 부터 발생되는 고유의 냄새를 제거하게 되는 것이다.At this time, when the drying process is completed, as the fine water hardens and turns into fine radish (agar), various contents of sundae condensate with the radish to increase cohesiveness, so that the sundae can be cut to a certain size to sell and edible sundae. In this case, not only the sundae cattle are separated from the sundae shell, but also the fine water of the white walnut tree fruit, which is widely known in oriental medicine, penetrates into the contents of sundae cattle to remove the inherent odor from pork or sundae shell. will be.
이상에서 상술한 바와같이 본 발명은, 찹쌀, 좁쌀, 밤 등을 추가하여 내용물(순대소)의 영양분과 맛을 더욱 향상시킴은 물론, 순대의 내용물에 백회양의 열매 삶은 물을 첨가시켜 돼지고기와 순대피로부터 발생되는 돼지의 고유 냄새를 제거하고, 또한 순대의 내용물을 혼합할 때 우뭇가사리를 삶은 물(한천)을 소정량 투입하여 제조함에 따라 내용물의 응집력을 높임으로서 절단시 내용물이 순대외피로부터 이탈되는 현상을 방지할 뿐만아니라 적정한 온도에서 증숙 및 건조시켜 일정한 크기로 절단할 경우 내용물이 순대외피로 부터 이탈되는 현상을 방지할 수 있어 순대가 고유의 먹거리 중의 하나로서 자리잡을 수 있는 것이다.As described above, the present invention, by adding glutinous rice, millet, chestnut and the like to further improve the nutrition and taste of the contents (sundae beef), as well as the addition of boiled boiled water to the contents of sundae pork Removes the inherent odor of pigs generated from and sundae and adds a predetermined amount of water (agar) boiled with starfish when mixing sundae contents to increase the cohesion of the contents. In addition to preventing the phenomenon of departure, steaming and drying at an appropriate temperature to cut to a certain size to prevent the phenomenon that the contents are separated from the sundae skin, Sundae can be positioned as one of the original food.
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| KR1019970051109A KR100226519B1 (en) | 1997-09-25 | 1997-09-25 | A preparation for korean sausage |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020008304A (en) * | 2000-07-21 | 2002-01-30 | 이숙미 | Vegetable sundae and process |
| KR100347819B1 (en) * | 2000-08-09 | 2002-08-07 | 김애정 | Method for Manufacturing of Sundae Containing Functional Components |
| KR20040034240A (en) * | 2002-10-21 | 2004-04-28 | 김경애 | A manufacturing process for ogapi-sundae |
| KR100795591B1 (en) | 2007-02-12 | 2008-01-21 | 주식회사 명인에프엔비 | Novel meat mandoo core and a method of preparation for the same |
| KR101305165B1 (en) * | 2013-04-15 | 2013-09-12 | 김재범 | Method for manufacturing sundae containing dried radish greens, and sundae produced thereby |
| KR20240086843A (en) | 2022-12-09 | 2024-06-19 | 합명회사 참좋은식품 | Bean sundae and the method of making thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100713060B1 (en) * | 2005-12-15 | 2007-04-30 | 홍순옥 | Method for making sundae |
| KR101665686B1 (en) * | 2016-02-11 | 2016-10-12 | 박수종 | White rice-cake soonde and manufacturing method thereof |
| KR102357758B1 (en) * | 2019-06-14 | 2022-02-07 | (주)우리비앤비 | Sundae with casing using swine small intestine containing cereals and method of manufacturing the same |
-
1997
- 1997-09-25 KR KR1019970051109A patent/KR100226519B1/en not_active IP Right Cessation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020008304A (en) * | 2000-07-21 | 2002-01-30 | 이숙미 | Vegetable sundae and process |
| KR100347819B1 (en) * | 2000-08-09 | 2002-08-07 | 김애정 | Method for Manufacturing of Sundae Containing Functional Components |
| KR20040034240A (en) * | 2002-10-21 | 2004-04-28 | 김경애 | A manufacturing process for ogapi-sundae |
| KR100795591B1 (en) | 2007-02-12 | 2008-01-21 | 주식회사 명인에프엔비 | Novel meat mandoo core and a method of preparation for the same |
| KR101305165B1 (en) * | 2013-04-15 | 2013-09-12 | 김재범 | Method for manufacturing sundae containing dried radish greens, and sundae produced thereby |
| KR20240086843A (en) | 2022-12-09 | 2024-06-19 | 합명회사 참좋은식품 | Bean sundae and the method of making thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR970073392A (en) | 1997-12-10 |
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