KR100378848B1 - a pigbone and potato rice served in soup rightaway manufacture method - Google Patents

Abstract

The present invention relates to a method for producing instant pork bone potato soup soup.

Pork bones are described in the motion of the bovine "It is a good medicine to fatten the fragile people, to show the vulgaris, and to prevent the growth and weakness of children and the elderly", and a large amount of essential amino acids, which are good for preventing various adult diseases and osteoporosis. Vitamin E, B2 and B1 contain 10 times as much beef.

However, since many of the above-mentioned taste and nutritious pork bone potato soup soup was very cumbersome to cook in a general home, the present invention proposes to a manufacturing method by an industrial production method, first of all while utilizing the traditional taste, Instant cooking is easy to instantify.

In addition, it is intended to provide an instant pork bone potato soup soup that is easy to carry and carry the dry crystallization, pour boiling water to eat immediately in a few minutes.

As described above, to remove the fat and pork scent peculiar to pork bones and broth in order to instantaneously edible to provide a product that pays attention to the quality of distribution products.

Description

A pigbone and potato rice served in soup rightaway manufacture method}

The present invention relates to a method for producing instant pork bone potato soup soup.

First of all, if you look at the general details of the raw material of pork bones and potato soup of the present invention, the old document, Dong Bogam, "It is good medicine to fatten the fragile people, look at the tone, and prevent the weakness of growth and children and the elderly. . "

In addition, pork bone contains a large amount of essential amino acids that are good for preventing various diseases and osteoporosis, and vitamin E, B2, B1 contains 10 times the beef.

On the other hand, the origin of the potato soup is a soup that caught the pigs instead of the `` cow '' instead of the precious `` cow '' used in farming in the present Jeolla province, which had a reputation for pig breeding during the three kingdoms of Goguryeo, Baekje and Silla It is said that the food originated from making the bones of the elderly or patients with weak bones to eat.

Potato soup is generally known as described above is boiled pork soup stewed pork paste with doenjang and Chinese cabbage ugly, there is no special irritant, so you can save and cool.

The ugly and rice are soft and smooth with plenty of broth. It's easy to eat and it's easy to digest and it's digestible. It's also nutritious.

However, it was very cumbersome to cook and eat pork bone potato soup with a lot of taste and nutrition as above.

In the present invention, in the cooking and cooking of pork bone potato soup soup with a rich taste and nutrition as described above, in order to propose to the manufacturing method by the industrial production method without going through a complex cooking procedure at home every time, , I want to make instant cooking simple.

In addition, it is intended to provide an instant pork bone potato soup soup that is easy to carry dry distribution crystallized, pour boiling water to eat immediately in a few minutes.

As described above, to remove the fat and pork scent peculiar to pork bones and broth in order to instantaneously edible to provide a product that pays attention to the quality of the distribution products.

1 is a production process diagram of the present invention

In order to achieve the above object, one embodiment of the present invention will be described for each cooking step as follows.

Example 1

1 step

Pork bone cut into 5-7cm, the leg and muscle meat cut out and boiled in a cauldron with ginger for 15-20 minutes, discarding the water cut fat and soft smell,

2 step

Put the ingredients of the previous step into a pot of purified water and boil it for 3 to 5 hours at a temperature of 80 to 100 ° C, such as a wood fire, and take out the meat after 90 minutes and prepare 2 kg of minced meat into 0.3 × 2 × 4 cm size. ,

3 step

The bones from the pot of the previous stage is dehydrated and dried crispy in a drying room at 100-150 ° C. and then pulverized into granules such as flour to prepare 1000cc of bone meal,

4 step

70g chopped garlic per 2ℓ of broth, crushed onion 150g, crushed green onion 100g, red pepper scallion 150g, soybean paste 200g, again 20g, miwon 20g, soy flour 40g, peanut powder 40g, powdered milk 40cc Preparing 1 kg of broth stock solution by evaporating 60 to 70% of the broth;

5 step

1 kg of peeled potatoes are cooked in a steamer and crushed with a grinder,

6 step

Soak dried taro, fern, sweet potato sprout in water for 2 to 3 hours, boil it with 100 ℃ water, dehydrate it, cut it into 3 ~ 4cm length, and prepare 2kg of herbs and seasonings.

7 processes

After immersing the rice in normal water temperature for 2 ~ 3 hours, it is dried out and dried by steaming for 1 ~ 3 minutes in normal water temperature. After that, it is dried immediately for 2 to 3 hours by natural ventilation. A step of steaming the prepared materials of step 1 to step 6 at 100 ° C. or more to complete sterilization;

8 step

200g of mixed pork chopped pork bone as shown below is put in a certain container to produce instant pork bone potato soup soup to complete freeze-drying.

Pork bone cut in 5 ~ 7cm of one embodiment of the present invention is configured as described above is to make the pork bone broth comes out well, the leg and muscles are cut even if the fat and soft smell This is to remove the yellowish scent by the boiled ginger while allowing the cut water to come out well.

In order to recreate the old taste of pork bone potato soup, pork bones and meat should be put in a pot in the second step and hung for 3 to 5 hours at a temperature of 80-100 ° C, such as wood fire. Grinding to the same granularity is intended to ingest a large amount of nutrients, such as calcium, which are easily deficient in children and the elderly. For instant eating, the steamed rice is dried again in a steamer, and stored for a long time. In order to ease the certain doses were put in freeze-dried at minus 40-30 degrees.

As described above, the present invention is rich in pork bone, pork bone potatoes, rich in protein, calcium, vitamin B1, etc., and comparable to the taste of the traditional potatoes with a long tradition and wisdom of the ancient ancestors, and helps the growth of children In addition, it is useful as a stamina food for all men, and ready-to-eat pork bone potatoes, which are spotlighted as a low calorie diet food for women, are also good for preventing osteoporosis or aging in elderly people. There is no risk of deterioration during distribution and long-term storage, and it is possible to pour boiling water and eat hot water and rice at the same time by cooking for only 3 to 5 minutes, and it is also a very useful inventor in terms of surplus rice consumption strategy every year. will be.

Claims (1)

In the conventional method of producing pork bone potato soup soup, pork bone is cut into 5 ~ 7cm, the leg meat and muscle meat is cut out and boiled in a cauldron with ginger for 15-20 minutes, the fat and soft smell Dispose of silver and boil the ingredients in the previous step into a pot of purified water and boil it for 3 to 5 hours at a temperature of 80 to 100 ° C, such as a wood fire.The meat is removed after 90 minutes and minced into 0.3 × 2 × 4 cm sized meat. Preparing the 2kg, the bones from the pot of the previous step is dehydrated and dried crisp in a drying room of 100 ~ 150 ℃ and crushed into the same granules as flour to prepare 1000cc of bone flour, minced garlic per 2ℓ of broth in the cauldron 70g, crushed onion 150g, crushed green onion 100g, red pepper scallion 150g, soybean paste 200g, again 20g, miwon 20g, soybean powder 40g, peanut powder 40g, powdered milk 40cc and put 60 ~ 80% of broth Evaporate the water to give 1kg of broth stock The step of boiling, 1kg peeled potatoes are cooked in a steamer and crushed with a grinder, dried dried taro, fern, and sweet potato sprouts are soaked in water for 2-3 hours, boiled with water at 100 ℃, and dehydrated. Prepare 2kg of seasoned vegetables with 2 seasonings, and immerse rice in normal water temperature for 2 to 3 hours, and then take out the steamed rice by steaming for 1 ~ 3 minutes in normal water temperature and immediately deliver it to natural ventilation. After drying for 2 hours to prepare 1.5kg of crumbly rice, the ingredients prepared in the previous step are mixed and steamed to 100 ° C. or more and completely sterilized, and 200g of mixed pork bone potato soup soup is crushed and mixed. Method for producing instant pork bone potato soup soup, characterized in that the fast freeze drying completion.