KR100378847B1 - rightaway duck pungent sauce rice served in soup manufacture method - Google Patents

Abstract

The present invention relates to a method for manufacturing instant edible duck soup soup, the traditional duck bath boiled duck bone in a pressure cooker, the oil and foam is boiled and then boiled for 15 minutes with various spices and boiled vegetables and basic spices again The cooking method of the duck bath had to go through several cumbersome cooking processes, and since it was boiled with duck meat from the beginning, it was inadequate to remove smells and smells in the house, and there were many wastes such as bones. Therefore, the present invention is to go through the duck cooking step, sweet potato shoot cooking step, duck bath cooking step, rice cooking step, finished product step to eat rice and duck bath on the fly, so that you can easily eat duck soup soup in a general home as a healthy diet Also, due to the miso that is essential to the duck soup soup is prevented from cancer, and no part of the duck is discarded. In addition, the duck soup is a dry solid that is easy to handle in the distribution process of this product and there is no risk of deterioration.In terms of nutrition, calcium, phosphate, oil and inorganic substances are used because it boils bones such as wings, shells, neck and legs. It is abundant, providing sufficient nutrition for the development of children and preventing osteoporosis in the elderly. In addition, the high utilization of duck or rice is a useful invention that contributes to the income increase of cattle farmers and rice farmers.

Description

Rightaway duck pungent sauce rice served in soup manufacture method}

The present invention relates to a method for preparing instant edible Oritang soup. Traditionally, the duck bath is a pressure rice cooker, add 1/3 of water, boil it at 100 ℃, add duck bone, and boil the oil and foam, and then remove potatoes, miso, sea bream, miwon, salt, pepper, ginger powder, garlic and some shochu. Boil it for about 15 minutes, then add vegetables and basic seasonings to boil it.

The cooking method of the duck bath also had to go through a number of cumbersome cooking processes, and since the duck was boiled from the beginning, it was inadequate to remove smells and felt smells in the house, and there were many wastes such as bones.

In view of the above, the present invention first removes the odor that the consumer dislikes, and improves the merchandise and taste, and also adds bone powder to the human body without discarding bones such as wings, shells, neck, legs, etc. To provide abundant nutritional value, such as calcium phosphate, minerals, organic matter, which is essential to the

On the other hand, by steaming the steamed steam in the steamer naturally, the grain is dried to 40-50% of the moisture and then boiled with agitation so that it is completely sterilized to remove discomfort from the rice separately during instant cooking.

In addition, the whole process is processed by mechanization process to rapidly freeze process and vacuum drying to eliminate the possibility of deterioration in the distribution process of this product and to reconsider the merchandise.

1 is a manufacturing process diagram of the present invention

In view of the foregoing, one embodiment of the present invention according to the accompanying drawings will be described below for each cooking step.

Example 1

In the manufacturing method of instant cooking edible duck soup with gourd cooking step, duck potato cooking step, duck cooking step, rice cooking step, finished product step,

In the duckling stage, add 1 liter of feathers and 50g of ginger, 50g of cinnamon, pour 3ℓ of water and boil for 10-15 minutes, and then cut the wings, neck, skin and bones into 1cm × 3cm. Dry dry, remove the electric wings, neck, shells and bones from the pressure cooker at 100-150 ℃ and prepare dough bone powder with a grinder, and remove the floating fat from the boiled water, 60 ℃ -70 Preparing 1 liter of concentrated stock solution by evaporating water of 70-80% by adding low heat at ℃ and

The sweet potato sprout cooking step is immersed in purified water with 2kg of dried sweet potato sprouts for 3-6 hours, boiled edible, dehydrated, and then working to the size of 3-4cm.

In the step of cooking duck, 1.5kg of lean meat, 1.5kg of bone flour, 1 liter of concentrated concentrate, 2kg of sweet potato sprout, 300g of dried edible, 200g of sesame powder, 200g of sesame powder, 200g of minced garlic, 200g of minced ginger, 300g of chopped onion, 300g of miso, 800g , 200g of chilled red pepper, pour 2 ~ 3 times of purified water of boiled whole water, and boil it and separate it into dry matter and broth. The dry season evaporates 40-50% of moisture with hot air, and the broth is 70 ~ 80 on low heat of 60 ~ 70 ℃. Preparing the stock solution of the duck bath by evaporating the moisture of

In the cooking step, 2.5kg of rice is hand-made and dripped after 2-4 hours of immersion at normal water temperature, steamed for 30-60 minutes in a steamer, and then submerged for 1-3 minutes, then immediately drained and dehydrated by natural ventilation for 2 to 3 hours. To prepare the rice

In the finished product stage, 200g of duck soup with rice mixed with 5kg of dry duck, 1.5kg of broth, and 1.5kg of steamed rice of cooked rice is put in a container at -30 ℃ ~ -40 ℃ to 30 ~ 60 After rapid freezing in about a minute, drying is completed at a moisture content of 2 to 4% in a vacuum drying chamber.

The present invention by the method of manufacturing instant edible edible soup soup is carried out as described above, can be eaten immediately after pouring the boiling water 3 minutes, so that you can easily eat duck soup soup in a general home as a healthy diet.

In addition, the miso which is essential to Oritang soup is prevented from cancer, and no part of the duck is discarded. Oritang soup is a dry solid, which is easy to handle in the distribution process of this product and there is no fear of deterioration. In terms of nutrition, the bones such as wings, shells, necks, and legs are boiled and pulverized, and then agitated. Abundant calcium phosphate, oil and inorganic matters provide sufficient nutrition for the development of children and prevent osteoporosis in the elderly. The high utilization of duck or rice is a useful invention that contributes to income increase for farmers and rice farmers.

Claims (1)

In the manufacturing method of instant cooking edible duck soup with gourd cooking step, duck potato cooking step, duck cooking step, rice cooking step, finished product step, In the duckling stage, add 1 liter of feathers and 50g of ginger, 50g of cinnamon, pour 3ℓ of water and boil for 10-15 minutes, and then cut the wings, neck, skin and bones into 1cm × 3cm. Dry dry, remove the electric wings, neck, shells and bones from the pressure cooker at 100-150 ℃ and prepare dough bone powder with a grinder, and remove the floating fat from the boiled water, 60 ℃ -70 Preparing 1 liter of concentrated stock solution by evaporating water of 70-80% by adding low heat at ℃ and The sweet potato sprout cooking step is immersed in purified water with 2kg of dried sweet potato sprouts for 3-6 hours, boiled edible, dehydrated, and then working to the size of 3-4cm. In the step of cooking duck, 1.5kg of lean meat, 1.5kg of bone flour, 1 liter of concentrated concentrate, 2kg of sweet potato sprout, 300g of dried edible, 200g of sesame powder, 200g of sesame powder, 200g of minced garlic, 200g of minced ginger, 300g of chopped onion, 300g of miso, 800g , 200g of chilled red pepper, pour 2 ~ 3 times of purified water of boiled whole water, and boil it and separate it into dry matter and broth. The dry season evaporates 40-50% of moisture with hot air, and the broth is 70 ~ 80 on low heat of 60 ~ 70 ℃. Preparing the stock solution of the duck bath by evaporating the moisture of In the cooking step, wash 2.5kg rice well and soak it in normal water temperature for 2 ~ 4 hours, then dry it, steam it in a steamer for 30 ~ 60 minutes, soak it for 1 ~ 3 minutes, immediately deliver it, and dehydrate it with natural ventilation for 2 ~ 3 hours. To prepare the rice In the finished product stage, 200g of duck soup with rice mixed with 5kg of dry duck cooking, 1.5kg of broth, and 1.5kg of steamed rice of cooked rice, was put in a container at -30 ℃ ~ -40 ℃ to 30 ~ 60 A method of producing instant edible edible soup with rice, characterized in that the drying is completed at a moisture content of 2 to 4% in a vacuum drying room after rapid freezing at a time of about minutes.