KR100472192B1 - method for manufacturing slices of radish dried and seasoned with soybean and the slices manufactured by the same - Google Patents

Abstract

The present invention relates to dried radish pickles, the production method comprising the steps of cutting the raw radish harvested from the mountain to two types of different sizes; Drying the cut radish to contain 4% or less moisture; Red pepper powder 70 to 80g, soy sauce 170 to 180ml, starch syrup 350 to 370ml, garlic 65 to 75g, ginger 25 to 35g, sesame seeds 165 to 175g into a container, and stirred for 30 to 40 minutes to prepare the seasoning ; Preparing a predetermined amount of squid and chopped seaweed; Preparing dilute soy syrup while mixing syrup and soy sauce at a ratio of 2 to 1 for 5 to 10 minutes at 100 ° C; Boiling 1 kg of the cut and dried radish with the prepared diluted soy syrup for 10 to 15 minutes; Cooling the boiled radish until room temperature, and then mixing the cooled radish with the seasoning together with the prepared amount of squid extract and finely cut laver to make dried radish pickles; Charging the seasoned radish pickled soy sauce soaked in soy sauce or red pepper paste in a container according to preference, and then aging for 7 days to 10 days at 4 to 5 ° C; And it is supposed to include a step of packing the dried radish pickles after the aging step.

Description

Method for manufacturing sliced radish pickles and dried dried radish prepared by the method

The present invention relates to a method of preparing dried radish pickles and dried malted pickles prepared by the method.

Common dried radish pickles are made from dried radish, dried red pepper leaves, buttercups, chopped green onions, chopped garlic, sesame oil, pepper, soy sauce, red pepper powder, sugar, starch syrup, and sesame seeds.

In addition, the recipe is as follows.

First, raw radish is cut to a somewhat uniform size (for example, a size of 10 mm x 8 mm x 80 mm in width, length and height), and the dried radish and dried red pepper leaves are quickly washed in cold water. The reason for this is that when it is soaked in water, the taste is lost.

Then, put it in a tray and drain it with a fan. Pour red pepper leaves and pour soy sauce. At this time, turn over once in 24 hours so that the soy sauce is evenly spread.

Then, leave it in the soy sauce for 2-3 days, then take out enough to squeeze out the soy sauce. Mix with various seasonings (chopped green onions, chopped garlic, pepper, sesame oil), red pepper powder, sugar, syrup, sesame seeds, and sesame oil.

Then, cut it into 4cm long buttercups, put it right before eating, and grind it again.

However, the conventional dried radish pickles prepared as described above have a problem that, when packaged, the dried malted pickles are fermented severely and fermentation gas is severely generated to rupture the package, and for a long time in the package for sale. Packaged conventional dried radish pickles not only have the problem that the quality of radish is subsided and the taste is degraded, but the dried radish pickles, which are cut to a certain size, have the problem that the dried radish pickles are entangled with each other, making them uncomfortable to eat. And conventional radish pickles seasoned only with traditional sauce has a problem that can not be matched to the taste of the new generation when it is made with bitter radish because it can not be made by selecting a delicious radish.

Accordingly, the present invention has been made to solve the above problems, while maintaining the taste and quality of radish pickled radish for a long time, while suppressing the generation of fermentation gas in the package while at the same time entangled with each other. Prevent and It is an object of the present invention to provide a method for preparing dried malted pickles, which is flavored to the new generation's taste, and the dried malted pickles prepared by the method.

In order to achieve the above object, the present invention is to cut the radish harvested from the mountain to two types of different sizes, the horizontal, vertical and height of the first type of the rectangular parallelepiped is 5mm x 4mm x 50mm and the rectangular parallelepiped Cutting so that the width, length, and height of the second type are 20 mm x 4 mm x 30 mm; Drying the cut radish to contain 4% or less moisture; Red pepper powder 70 to 80g, soy sauce 170 to 180ml, starch syrup 350 to 370ml, garlic 65 to 75g, ginger 25 to 35g, sesame seeds 165 to 175g into a container, and stirred for 30 to 40 minutes to prepare the seasoning ; Preparing a predetermined amount of squid and chopped seaweed; Preparing dilute soy syrup while mixing syrup and soy sauce at a ratio of 2 to 1 for 5 to 10 minutes at 100 ° C; Boiling 1 kg of the cut and dried radish for 10 to 15 minutes while mixing with 400cc of the prepared diluted soy syrup; Cooling the boiled radish until room temperature, and then mixing the cooled radish with the seasoning together with the prepared amount of squid extract and finely cut laver to make dried radish pickles; Charging the seasoned radish pickled soy sauce soaked in soy sauce or red pepper paste in a container according to preference, and then aging for 7 days to 10 days at 4 to 5 ° C; And it is supposed to include a step of packing the dried radish pickles after the aging step.

Hereinafter, with reference to the accompanying drawings Figure 1 will be described in detail the manufacturing method of the dried radish pickles according to an embodiment of the present invention.

First, the raw radish harvested from the mountain region is of two types, i.e., the width, length and height of the first type of cube is 5 mm x 4 mm x 50 mm and the width, length and height of the second type of cube. Cut to 20 mm x 4 mm x 30 mm. Here, the reason for cutting the raw radish into two types of different sizes is that the simmered radish described later is a predetermined amount of finely chopped laver (chopped dried laver or finely cut laver and seasoned laver) and dried squid (dry) Seasoned vegetables), in the process of mixing with seasoning, to prevent entanglement between boiled radishes, to enable fast and uniform seasoning, as well as made of dried radish pickles and sold on the market. This is to make it easy for consumers to eat by keeping the tangles between the soaked radish without tangling.

The radishes cut into the two types of sizes are mixed to each other and dried to contain up to 4% moisture. Here, the drying to make the radish to 4% or less of water content is a daylight drying method performed for 2 to 3 days and a hot air drying method performed for 8 to 10 hours.

Then, red pepper powder 70-80g, soy sauce 170-180ml, starch syrup 350-370ml, garlic 65-75g, ginger 25-35g, sesame seeds 165-175g into a container, and stirred and mixed for 30-40 minutes, then Prepare the seasoning to be tossed with the boiled radish, which will be explained in.

In addition, the squid radish and finely cut laver to be mixed with the boiled radish and the seasoning is also prepared. Here, the amount of the squid vegetable and the seaweed added to the dried radish pickles, even when the radish does not have a uniform taste, bitter radish is used as a material of the dried radish pickles, the taste of sweetness, savory flavors, etc., suitable for the taste of the new generation To serve dried pickles.

Then, to make syrup, first, dilute soy syrup is prepared by mixing syrup and soy sauce at a temperature of 100 ° C. for 5 to 10 minutes in a 2: 1 ratio. Here, 160 ml to 180 ml of red pepper paste or miso can be added and mixed with 300 cc of thin soy syrup according to consumer's preference.

Then, 1 kg of the cut and dried radish is boiled for 10 to 15 minutes while mixing with 400cc of the prepared thin soy syrup. Here, the reason for mixing the dried radish in the thin soy syrup is to prevent the phenomenon of softening of the radish flesh (softening) by preventing the dried radish from absorbing or depriving excess moisture in a subsequent process. to be.

Then, after cooling the boiled radish until room temperature, the chilled boiled radish is mixed with the above seasoning with the prepared amount of the finely chopped seaweed and squid slices to make dried radish pickles.

The dried radish pickled pickles are soaked in soy sauce or red pepper paste in a container according to preference, and then aged at 4 to 5 ° C. for 7 to 10 days.

This aging process reduces the fermentation gas generated in the final product by 45-65% from the seed mass, thus enabling long-term storage and distribution of dried radish pickles.

The dried dried radish pickles are aged.

The dried radish pickles made by the method as described above have the taste and the quality of the radish intact for a long time, while suppressing the generation of fermentation gas in the package, while preventing the entanglement between dried radish pickles and the taste of the new generation. As such, it can be made in large quantities as a product and sold for a long time.

1 is a view for explaining a method of manufacturing dried radish pickles according to the present invention.

Claims (4)

The radish harvested from the mountain region is cut into two types of different sizes, and the width, length, and height of the first type of cube are 5 mm × 4 mm × 50 mm, and the width, length, and height of the second type of cube are Cutting to be 20 mm x 4 mm x 30 mm; Drying the cut radish to contain 4% or less moisture; Red pepper powder 70 to 80g, soy sauce 170 to 180ml, starch syrup 350 to 370ml, garlic 65 to 75g, ginger 25 to 35g, sesame seeds 165 to 175g into a container, and stirred for 30 to 40 minutes to prepare the seasoning ; Preparing a predetermined amount of squid and chopped seaweed; Preparing dilute soy syrup while mixing syrup and soy sauce at a ratio of 2 to 1 for 5 to 10 minutes at 100 ° C; Boiling 1 kg of the cut and dried radish for 10 to 15 minutes while mixing with 400cc of the prepared diluted soy syrup; Cooling the boiled radish until room temperature, and then mixing the cooled radish with the seasoning together with the prepared amount of squid extract and finely cut laver to make dried radish pickles; Charging the seasoned radish pickled soy sauce soaked in soy sauce or red pepper paste in a container according to preference, and then aging for 7 days to 10 days at 4 to 5 ° C; And Method for producing a dried malted pickles comprising the step of packaging the dried radish pickles after the aging step. The method of claim 1, The drying step is performed by a daylight drying method performed for 2 to 3 days or a hot air drying method performed for 8 to 10 hours, The preparation step of thin soy syrup is a method of manufacturing dried malt pickles, characterized in that it further comprises the step of adding about 160ml to 180ml red pepper paste or miso to 300cc dilute soy syrup according to the consumer's preference. The method of claim 1, wherein the prepared amount of finely cut laver is dried laver or seasoned roasted laver. A dried malted pickles prepared by the method according to any one of claims 1 to 3.