KR100341421B1 - Manufacturing process for foods of Functional korean pickles wrapped in a large cabbage leaf like a bundle - Google Patents

Abstract

An object of the present invention is to provide a method for producing a functional kimchi Bossam food containing a large amount of lactic acid bacteria, containing a large amount of nutritional components such as protein and fat, lacking in vegetables, and good taste and aroma.

Functional kimchi Bossam food of the present invention for this purpose is a process of grinding one or more meat selected from meat, fish, algae;

Dehydrating tofu to reduce moisture and then grinding the tofu;

Selectively mixed with eggs, starch and flour in order to increase the cohesion of the ground meat and tofu, and then select from seasonings such as ground garlic, ginger juice, onion juice, sesame oil, mushrooms, green onions, pepper, carrots, sugar, salt, and soy sauce. Putting at least one material to be kneaded;

Removing the dough by a predetermined size to form a flat dumpling skin;

The process of wrapping the wrapper to wrap and then spread the leaves of the cabbage kimchi well ripened;

Boiling the bosamum in seasoned meat broth; Is prepared.

Description

Manufacturing process for foods of Functional korean pickles wrapped in a large cabbage leaf like a bundle}

The present invention relates to a method for producing a functional kimchi Bossam food.

Kimchi is a traditional Korean fermented food that has a unique taste and aroma as it is fermented with various seasonings such as cabbage, radish, red pepper powder, garlic, and salted fish. Especially, it supplies essential nutrients such as vitamins in winter when vegetables are scarce. Known as a useful health food, it has become a global concern.

As such, kimchi has been gradually passed down to traditional foods representing Korea's food culture, but new generations who have been unprotected by foreign instant foods are gradually getting far away without being familiar with the unique taste of kimchi and recognizing its great value as a food. I'm going.

This is due to the neglect of the development of various functional foods made from kimchi according to the tastes of the new generation. Another disadvantage of kimchi is that it cannot be stored for a long time, its taste is not uniform, and it changes over time. Because it is a food, the lack of various nutrients.

Applied foods using kimchi until now, sliced kimchi into small pieces to eat in dumplings, or recently used only kimchi as a ingredient in hamburgers.

Therefore, the present invention has been proposed in view of the above, and its purpose is to contain a large amount of lactic acid bacteria, and include a large amount of nutritional components such as protein and fat, which are lacking in vegetables, and have good taste and aroma. To provide a method of manufacturing kimchi bossam food.

Method for producing a functional Bossam kimchi food of the present invention for achieving the above object is a process of grinding one or more meat selected from meat, fish, algae;

Dehydrating tofu to reduce moisture and then grinding the tofu;

Selectively mixed with eggs, starch and flour in order to increase the cohesion of the ground meat and tofu, and then selected from seasonings such as ground garlic and ginger juice and onion juice, sesame oil, mushrooms, green onions, pepper, carrot sugar, salt, and soy sauce Putting one or more ingredients into dough;

Removing the dough by a predetermined size to form a flat dumpling skin;

The process of wrapping the wrapper to wrap and then spread the leaves of the cabbage kimchi well ripened;

Boiling the bosamum in seasoned meat broth; It includes.

Hereinafter, the present invention will be described in detail.

Kimchi is mixed with cabbage, radish, red pepper powder, various seasonings, and salted fish to ferment so that it can be cooked well.

Next, one or more meats selected from meat, algae, fish, etc., such as beef, pork, chicken, duck, goat and fish, are put into a grinder and finely ground.

Tofu is also put in a dehydrator and dehydrated to minimize water content and then crushed or put in a grinder and ground.

In this way, the ground meat and tofu are mixed and kneaded. In order to increase the adhesiveness of the tofu which has been dehydrated, it is kneaded by mixing an appropriate amount of eggs, starch flour or flour, and the moisture supplied for smoothing the dough is seasoned rather than water. It is desirable to take from

Garlic is ground in a grinder or crushed in a mortar and put in steamed dough. Ginger and onions are juiced and added to the dough in liquid form.

In addition, sesame oil and mushrooms, green onions, pepper, carrots, sugar, salt or soy sauce, seasonings and seasonings are added, and then properly seasoned, knead well to make a dough.

At this time, various seasonings such as ginger, onion, garlic, sesame oil, green onion, etc. can be selectively added one or more according to your preference.

When meat and tofu are mixed evenly with various seasonings and additives, the meat is separated from the dough by a certain size and then lumped together or pushed with a straw to form a flat skin such as dumpling skin.

This flat epidermis is placed on the unfolded cabbage kimchi leaves and rolled together.

In this way, the adhesion between the inner skin and the kimchi increases, thereby improving the formability.

The dried kimchi bosamum is soaked in the seasoned meat broth and boiled at a high temperature to obtain a finished kimchi bosam food.

At this time, in addition to the seasonings, if you further mix the pulverized vegetable vegetables such as buttercups, bellflower, ginseng or mushrooms with a unique aroma and taste can add the unique flavor and taste and nutrition of the mixed vegetables.

<Example>

1 kg of ripe cabbage kimchi, 1 kg of beef, 3 tofu, 5 ginsengs, 5 garlic cloves, 2 roots of ginger, 50 g of sesame oil, 2 green onions, 2 onions, 100 g of mushrooms, 1 carrot, 5 g of salt, soy sauce Prepare 70 ㏄, 3 spoons of sugar and 3 grams of pepper.

Prepared beef is put in a grinder and ground well.

The tofu is put in a dehydrator or a furoshiki and depressurized by pressing to remove moisture.

Dehydrated tofu is crushed and crushed or put in a grinder and ground.

Stir well the eggs and mix them in tofu and meat. Mix onions and ginger in a blender and mix them with juice.

Other prepared spices are finely chopped or ground and mixed together to form a paste.

Remove 60g from the dough and push flat with a push pin.

The flat cuticle is placed on top of the unfolded cabbage kimchi leaf flies and rolled up.

Rounded Kimchi Bossam with kimchi, condiments and meat, put in boiled meat broth, cut for 10 minutes, cut out, cut into 3 pieces, and put on a tray.

The kimchi bossam food obtained in this way is a nutritious food that is rich in nutrients such as vitamins, including vegetable and animal protein. People get functional food that can be easily eaten.

The present invention as described above can use the scent of the ripe cabbage kimchi obtained through the conventional kimchi manufacturing process, to make the kimchi kneaded dough mixed with crushed meat and tofu and various seasonings in order to give nutrition and flavor lacking in kimchi. Wrapped in bossam and boiled in meat broth, it has a distinctive taste of kimchi and kimchi bossam, so it can be easily eaten by anyone with a large appetite boosting effect. Especially, it contains various nutritional values, which can contribute to health promotion. It is effective to provide food.

Claims (2)

Grinding at least one meat selected from meat, fish and algae; Dehydrating tofu to reduce moisture and then grinding the tofu; Selectively mixed with eggs, starch and flour in order to increase the cohesion of the ground meat and tofu, and then selected from seasonings such as ground garlic and ginger juice and onion juice, sesame oil, mushrooms, green onions, pepper, carrot sugar, salt, and soy sauce Putting at least one material into the dough; Removing the dough by a predetermined size to form a flat dumpling skin; The process of wrapping the wrapper to wrap and then spread the leaves of the cabbage kimchi well ripened; The method of producing a functional kimchi Bossam food, characterized in that the boiled water stuffed into the seasoning meat broth. The method of claim 1, Method of producing a functional kimchi Bossam food, characterized in that the mixture of at least one vegetable vegetable selected from buttercup, ginseng, bellflower, mushroom in the process of making the dough.