KR100498826B1 - Method for preparing instant soup and rice - Google Patents

Abstract

The present invention is to produce a variety of soup products, such as soup and soup, steamed, hot pot, steamed, stir-fried, homemade stew so that you can taste a delicious taste without using any chemical seasoning in the soup products to be ingested immediately with rice It relates to a method of making instant soup and rice with good preservation.

At the end of the manufacturing process, when the main ingredients are dried fish, freshwater fish and shellfish, sea fish, animals, vegetables, and other ingredients, the composition of wet milling of natural seasoning shellfish and the composition of wet grinding onion Boil for 3 to 10 minutes to make delicious taste of soup, etc., and fill the soup and rice in various containers or oval or square containers divided into two compartments for long-term preservation, sealing them with vacuum or filling with nitrogen and then sterilizing them. And it relates to a method for producing instant soup and rice so that long-term preservation is possible and can be easily consumed.

Description

Method for preparing food using natural seasonings {Method for preparing instant soup and rice}

The present invention relates to a method of manufacturing a food flavored with natural seasonings, using water and salt, soy sauce, sugar, soybean paste, cheonggukjang, red pepper paste, ketchup, etc. as a base material to make flavors of soup, steamed rice, and the like. , Dried fish, freshwater seafood, sea fish, animals, vegetables, and other ingredients can be added, and instead of chemical seasonings, added to the processing of fresh seafood and raw onions, natural seafood for a good taste and then retort pouch 1 The present invention relates to instant foods flavored using natural seasoning, which is a method of preparing fast food foods that can be stored for a long time or more by being filled with food in disposable containers or cans, and can be easily opened and eaten immediately.

Conventional techniques include a method for preparing instant seafood foods of Korea Patent Application No. 10-1999-0012408 (filed April 03, 1999) filed by the present applicant, but when the food is cooked to give a delicious taste In order to add all the chemical seasoning sodium L- glutamate (MSG) and the like.

Chemical seasonings include sodium 5'-ribonucleotides, sodium citrate, sodium 5'-guanylate, calcium 5'-ribonucleotides, d1-sodium peroxide, glycine, and sodium L-glutamate, all of which are toxic and sodium L-glutamate In the case of (MSG), oral administration LD50 is 12,961 mg / kg in mice, 19,900 mg / kg in rats, and ADI for humans is unconditionally 0 to 120 mg / kg.

Chinese restaurant syndrome (Chinese syndrome) is reported that the symptoms such as burning, general urgency, discomfort, and muscle stiffness in the back of the head after 10 to 20 minutes when a large amount of MSG is ingested for about 45 minutes. If you eat about 0.003 to 0.005kg on an empty stomach is said to appear, the side effects such as allergies, such as the harm can not be achieved.

Despite these toxicities, the only way to add chemical seasonings to foods is because they have been soaked in the taste of chemical seasonings and cannot be used to meet the tastes of modern people without using chemical seasonings. Was not able to know the seasoning consisting of food.

In addition, there is a technique for manufacturing canned natural seasoning miso soup of Patent Publication No. 1991-0008899, which is a subject of the invention to mix boiled miso boiled water and boiled clam and concentrated water. When heat is applied, there is a problem that the denatured protein or the components of the shellfish bring about a deterioration of the effect of softening or increasing the taste of the food.

In addition, it is called natural seasoning miso soup by mixing soybean paste boiled water and shellfish boiled water of the above-mentioned technique, but the salty taste of miso is just a salty miso liquor that does not neutralize smoothly, and the concentrate boiled clam is a simple loss of its useful value as a seasoning. As a broth boiled clam, the natural seasoning miso soup technology had only a problem that it is nothing but seasoning miso technology.

The present invention is to solve the above problems by adding the wet pulverized with seashells in addition to the chemical seasoning to the food to soften the salty taste, to improve the taste and the wet pulverized together with fresh onions Sensory research found that the addition of one to soften the salty taste and to improve the taste, and also found that the addition of raw shellfish and fresh onion composition together, the taste is greatly improved by mutual, synergistic action It is an object of the present invention to provide a manufacturing method for producing soup, steamed rice, etc. by adding to the late addition of food to boil and make it more natural taste and fresh and soft taste than when using the chemical seasoning.

In addition, the present invention intakes a variety of soup products and rice, such as soup, soup, steamed, hot pot, steamed, stir-fry of various flavors using dried fish, freshwater seafood, sea seafood and animals as a main ingredient in the soup It is possible to manufacture instant international products and rice products together, so that even if the seaweed soup has any main ingredients within the limited main ingredients of the present invention, such as seaweed soup made from anchovies and seaweed soup made from beef, etc. Soybean soup can be prepared as much as possible, for example, soybean paste, anchovies, shellfish, pork, etc., as a main material, to select as many as 1-7 kinds of limited main ingredients of the present invention, such as anchovy so As such, any soup products such as soup, soup, steamed hot pot, hot pot, steamed, etc. can be manufactured within a limited range of ingredients. An object of the present invention to provide a method for producing an instant soup product.

It is another object of the present invention to provide a method for producing instant soup that can be preserved for a long period of time for more than one year while maintaining the flavor as it is when the soup and rice products are manufactured.

It is another object of the present invention to provide a method for producing instant soup that can be easily ingested by using one container by filling each container into two containers of soup and rice.

In order to achieve the above object, the present invention provides a food seasoning using natural seasoning, as a natural seasoning, after mixing the shellfish and water mixed with wet shellfish composition and the raw onion and water mixed with a grinder It provides a method of producing a food using the natural seasoning, characterized in that the addition of a composition mixed with the onion composition wet grinding with a grinder.

In addition, the present invention provides a method of preparing food using the natural seasoning,

In the step of preparing a natural seasoning, the shellfish composition is prepared by mixing the raw clam and water in a weight ratio of 1: 1, and then wetly pulverized with a grinder, mixed the raw onion and water in a weight ratio of 1: 1, and then wet with a grinder. Preparing a pulverized onion composition and storing the shellfish composition and the onion composition in containers, respectively, preparing them in a refrigerator compartment or a freezer compartment;

Selecting a main material, selecting 1 to 7 kinds of dried fish, freshwater fish, marine fish, and marine fish as the main ingredients;

Removing the skin, scales, internal organs, etc. of the selected main material or pre-treating with salt, flour, etc., followed by washing and preparing the main material;

In the processing step of the main material, 10kg of water is added to the cauldron and boils, the step of processing the main material subjected to the pre-treatment by one of the following six processes selected,

(Step 1) The main material was cut into 5 cm thick 1cm to 15cm square 5cm in all directions, boiled in a cauldron for 5 to 60 minutes and then scooped out and pulverized with a pulverizer. 10 kg back to the cauldron,

(Step 2) The main material is cut into 5cm squares or 1cm to 15cm squares and 5cm thick, boiled in a cauldron for 5 to 60 minutes, and then drained. 1/5 to 1/3 of the main materials 3 to 10kg are crushed. Pulverizing and filtering the solids and put the pulverized composition back to the cauldron to prepare the remaining 4/5 to 2/3 by cutting 1cm square 1cm to 5cm thick 5cm thick,

(3 steps) the main material is cut into 1cm thick 1cm to 3cm square 3cm thick and then boiled in a cauldron for 5 to 60 minutes and then prepared without taking 0.5-10kg of the material,

(4 steps) a step of preparing the main material 0.5 to 10kg by cutting the main material into a lump of 10 cm thick 2cm to 20cm thick 5cm in all directions, boiled for 30 to 300 minutes

(Step 5) Cut the main material into lumps of 10 cm thick 2 cm to 20 cm thick and 5 cm thick, boil for 30 to 300 minutes, and then remove the main material 0.5 to 10 kg from 1 cm square and 1 cm to 4 cm thick. Preparing to cut to 0.2cm,

(6th step) the process of cutting the main material into 1cm thickness 1cm thru | or 5cm square 5cm thick, boiled for 5 to 30 minutes, and taking it out, and preparing 0.5-10kg of main material;

Selecting the vegetable material, selecting from 1 to 7 species of the vegetable material, root vegetables (root), light vegetables (stem), leaf vegetables (leaf), fruit (fruit), seaweeds and kimchi among the kinds;

Pretreatment of the vegetable, the step of removing and washing the skin and the invisible portion of the vegetable material selected above;

As a processing step of the vegetable material, selecting and processing one process selected from the following five processes,

(1 step) a step of preparing 0.3 to 10 kg of pre-treated vegetable materials after cutting into 0.5 cm square 0.2 cm to 2 cm square 2 cm thick;

(2 steps) the pre-processed vegetable material is cut into 1cm thick 0.5cm to 3cm square 1cm thick and steamed for 5 to 30 minutes, and then preparing a total of 1 to 10kg of ripe vegetables material,

(3 steps) a step of preparing a total of 1 to 10 kg of ripe vegetables by steaming the pre-treated vegetable materials for 5 to 60 minutes and cutting them into 2 to 8 cm in length,

(4 steps) pre-processed vegetable materials are cut into 2 to 5 cm and then edible oil or sesame oil in a pan with 0.1 to 0.5 kg and roasted for 5 to 10 minutes to prepare 2 to 10 kg;

(5 step) The step of preparing 1 to 10kg after cutting the vegetable material to 2 to 5cm.

In the step of replenishing water, replenishing water so that the cauldron broth becomes 10 kg;

In the boiling step, the cauldron may be added to the vegetable material subjected to the processing step and boil for 3 to 10 minutes;

Selection of other ingredients: vermicelli, tofu, tofu, soft tofu, sujebi, glutinous rice dumpling, sliced rice cake, tteokbokki, sausage, ham, fish cake, bean curd, jelly, dumpling and herbal licorice, tofu, wolfberry, windbreak, bank, Baekchul, Bokryeong, Bokbunja, Cornus, Potion, lotus root, Schisandra chinensis, Ginseng, Longan meat, Ginseng, Spirit, Creation, Irises, Cheonma, Taxa, Pagoda, Ogapi, Prickly Pear, Sagunja, Humpback, Oak, Lacquer Tree, Singer, Pedestrian, Safflower, 1 to 4 selectable from Astragalus, yellow, green, antler, baek sleep, silkworm, control, Cordyceps sinensis and royal jelly;

In the processing step of the selected other materials, selecting one process from the following five processes,

(1 step) a step of preparing 3 to 10 kg by cutting the selected other material into 0.5 cm to 1 cm thick to 3 cm thick 3 cm square;

(2 step) the selected other ingredients are soaked in water for 30 to 60 minutes, steamed in boiling water for 5 to 10 minutes, cooled in cold water and then dried to prepare 3 to 10 kg,

(3 step) the step of steaming the selected other ingredients in boiling water for 5 to 10 minutes and then cooled in cold water to deliver 3 to 10 kg;

(Step 4) preparing 3 to 10 kg of the selected other material;

(Step 5) The herbal medicine is 0.2 to 0.8kg of water in the herbal medicine 0.06 to 0.5kg and boiled for 10 to 120 minutes, take out the herbal medicine, and then concentrated to prepare the herbal medicine extract solution 0.1 to 0.5kg.

In the step of adding other materials, the step of adding the other materials after the processing step to the cauldron;

In the step of adding and boiling seasoning ingredients, seasoning ingredients 0.04 to 0.24 kg, soy sauce 0.04 to 1.5 kg, soybean paste 0.01 to 3.5 kg, Cheonggukjang 0.5 to 1.5 kg, kochujang 0.01 to 0.6 kg, roasted spring rolls 1 to 3 kg, sugar 0.01 To 1.5kg, 0.1 to 0.5kg tomato ketchup 1 to 4 of the selected to add to the cauldron and boil for 3 to 10 minutes;

In the step of adding and boiling spice ingredients, red pepper powder 0.01-1.5kg, garlic 0.1-0.4kg, ginger 0.005-0.2kg, pepper 0.001-0.01kg, pepper powder 0.001-0.01kg, sesame 0.01-0.05kg, perilla 0.01 to 0.05 kg, sesame oil 0.01 to 0.05 kg, perilla oil 0.01 to 0.05 kg, vinegar 0.005 to 0.01 kg, chopped green pepper 0.01 to 0.2 kg, minced sesame leaf 0.05 to 0.01 kg, chopped soothing 0.05 to 0.1 kg, chopped mugwort 0.05 to 0.1 Kg, laver powder from 0.01 to 0.05kg 1 to 8 kinds to add to the cauldron and boil for 3 to 10 minutes;

As a natural seasoning step, adding 0.1 to 0.5 kg of shellfish composition and 0.1 to 1 kg of onion composition prepared in the natural seasoning to the cauldron and boil for 3 to 10 minutes;

In the step of adding a flour composition, 0.5 kg of one selected from flour, starch, glutinous rice flour and 1.5 kg of water are mixed to prepare a flour composition, the composition is added 0.05 to 2 kg to the cauldron and 3 to Boiling for 10 minutes to complete the broth composition or the mixed broth composition;

In the filling step, filling the charger with the broth composition or broth composition mixed with the dust;

In the selection step of the container, the container is a step of selecting one or two of the retort pouch, cans, soup bowl container, rice bowl container, square container, oval container divided into two compartments, square container divided into two compartments;

A main material addition step, the step of adding the prepared main material to the selected container;

A vegetable material addition step, the step of adding the prepared vegetable material to the selected container;

 Adding other materials, wherein the other materials prepared above are added to the selected container;

Filling the broth, adding the broth composition or broth composition mixed with a filling and sealing by filling with vacuum or nitrogen;

In the step of preparing rice, after selecting 1 to 5 kinds of grains such as white rice, glutinous rice, brown rice, black rice, barley rice, beans, red beans, crude, sorghum, wash the selected grains and soak for 10 to 120 minutes, And water in an oven in a weight ratio of 1: 0.8 to 1: 1.2, put in a steaming pot, steam for 40 to 60 minutes, and steam for 10 to 20 minutes to prepare rice;

In the step of filling the rice, filling the prepared rice in the selected container, and filling and sealing with vacuum or nitrogen;

Sterilizing, sterilizing the sealed broth product and the rice product by immersion in water at 115 to 120 ° C. for 20 to 40 minutes; And

It provides a method of producing instant food using the natural seasoning consisting of the step of natural cooling by immersing the products subjected to the sterilization step in the flowing water of about 20 to 26 ℃ in the natural cooling step.

In another aspect, the present invention provides a food and instant food using natural seasoning prepared by the above method.

The present invention is composed of a simple manufacturing method to improve the taste of the soup, soup, etc. by adding a natural seasoning to the process of the completion stage in the production of products such as soup, steaming, etc. Due to the nature of manufacturing eggplant soup, steamed eggplant, etc. from many materials, a basic manufacturing process program can be prepared by using each process by material, order, etc., and each material is selected within the category of this manufacturing process program. Taking a method of manufacturing a product such as soup, steaming, etc., it was composed of the following steps so that the product can be easily and clearly prepared when carrying out the preparation process examples or product manufacturing examples.

Preparatory Process The embodiment is a process of preparing by selecting, pretreating and processing each material.

(Preparation process example 1) Wet grinding and preparation process of shellfish and onion which are natural seasonings;

(Preparation process Example 2) The process of selecting a main material;

(Preparation process example 3) The preparation process, such as pretreatment of the selected main material;

(Preparation process example 4) The process of processing a main material;

Preparation Example 5 Selection and Preparation of Seasoning Materials;

(Preparation process example 6) Selection and preparation process of a spice material;

Preparation Example 7 Preparation and Preparation of Wheat Flour Composition;

(Preparation Step Example 8) Preparation steps such as selection, pretreatment and processing of vegetable materials;

(Preparation Example 9) Selecting and preparing other materials;

Preparation Example 10 Preparation and Preparation of Rice; And

(Preparation Example 11) As a selection step of the container was composed of 11 preparation example steps,

Product manufacturing example is the actual food manufacturing process,

(Step 1) preparation of natural seasonings;

(Process 2) Selection process of a main material;

(Step 3) preparation steps such as pretreatment of the selected main material (preparation step utilizing 10 steps of Example 3);

(Step 4) Processing of the selected main material (using the six steps of Preparation Example 4);

(Step 5) selecting a vegetable material;

(Step 6) Processing step of the selected vegetable material (use of 5 steps of Preparation Step 8);

(Step 7) A step of selecting other materials (selectable step);

(Step 8) processing of the selected other materials (use of the four steps of Preparation Example 9);

(Step 9) A step of replenishing the cauldron with water (selectable step);

(Step 10) a step of adding vegetable ingredients to the cauldron and boiling for 3 to 10 minutes (selectable step);

(Step 11) A step of adding other materials to the cauldron (selectable step);

(Step 12) selecting and adding a seasoning material and boiling for 3 to 10 minutes;

(Step 13) selecting and adding a spice material and boiling for 3 to 10 minutes;

(Step 14) adding natural seasoning and boiling for 3 to 10 minutes;

(Step 15) a step of adding flour composition and boiling for 3 to 10 minutes (selectable step);

(Step 16) filling the broth charger with the broth composition or broth composition mixed with the dust;

(Step 17) a step of selecting a container;

(Step 18) A step (selectable step) of adding the prepared main material to the selected container;

(Step 19) A step (selectable step) of adding the prepared vegetable material to the selected container;

(Step 20) a step (selectable step) of adding other materials prepared to the selected container;

(Step 21) filling the selected container with the mixed broth composition or broth composition prepared in the selected container;

(Step 22) a step of filling the prepared container into the selected container (preparation step using the rice manufacturing process of Example 10, selectable step);

(Step 23) sterilizing the broth product and the rice product; And

(Step 24) Natural cooling step of broth products and rice products; There are a total of 24 processes.

Processes that can be selected in the manufacturing examples are Process 7, 9, 10, 11, 15, 18, 19, 20, 22. This is to make the product by mixing the dust and the broth composition together to fill the container to prepare the product or by adding the filling composition to the filling after filling the container first.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the present invention is not limited to the following examples, and it will be apparent to those skilled in the art that the protection scope of the present invention may be easily obtained.

Preparation Example 1 Wet grinding and preparing process of natural seasonings clams and onions

After mixing the shellfish and water in a weight ratio of 1: 1, 5kg of the clam composition wetly pulverized with a grinder was mixed, and the raw onion composition, which was wet-pulverized with a grinder after mixing the raw onion and water in a weight ratio of 1: 1. Kg prepared and containing the shell composition and onion composition in a plastic bag of 0.05kg units, respectively, and prepared for storage in the refrigerator or freezer.

In the following product manufacturing example shell composition is 0.1 to 0.5kg, onion composition can be used within the limit of 0.1 to 1kg.

Shellfish can be any type of shellfish, put it in water to vomit the seaweed, and wash well. Cut small clams such as clams, clams, oysters, and mussels, and cut large shells such as clams or clams. It was to be pulverized with water and onions were cut to 2cm square, 2cm thick and then pulverized with water.

Preparation Example 2 Process of Selecting Main Material

The main ingredients are dried fish, freshwater fish and shellfish, sea and shellfish and animal species. The dried fish includes anchovies, north fish, mackerel, oysters, squid and shrimp as well as other dried seafood.

Freshwater fish and shellfish include crucian carp, carp, eel, loach, catfish, crayfish, pyramids, beatings, swarms, clams, crabs and shrimps, as well as all fish, mollusks and crustaceans.

Sea fish shellfish, mackerel, early ages, anglerfish, mole, cod, pollock, tuna, flounder, saury, eel, octopus, octopus, squid, shellfish, beetle, hermit, abalone, oyster, mussel, crab, shrimp, sea urchin, sea cucumber This includes all fishes in the sea, as well as all sea mollusks, crustaceans, echinoderms and squirrels, as well as sea squirts and sea squirts.

Animals include cattle, pigs, dogs, sheep, goats, rabbits, wild boars, chickens, ducks, turkeys, pheasants, growing up, turtles, frogs, crocodiles, whales and snakes, as well as all edible animals.

Among the main ingredients as described above, one to seven kinds of dried fish, freshwater fish and shellfish, sea fish and shellfish, and animals were selected.

Preparation Example 3 Processes such as pretreatment of selected main materials

Process 1) The dried anchovies of dried fish were used after removing the internal organs, and the dried fish was hard and dried, so it was used after tapping with a wooden hammer to soften it, and the semi-dried pollack, early, mackerel, and cutlass were cut into pieces.

Process 2) Freshwater eel, loach, and catfish were put in a wide bowl, put salt, and caps were removed to remove the sea cucumbers.Then, the eel and catfish were removed after washing and used.

Process 3) Among freshwater fish and shellfish, freshwater catches generally include small freshwater fish such as pyramids, oil sharks, shiri, crucian carp, crumble, and mandarin fish. Less than was used whole.

Process 4) Among freshwater and marine fishes, cutlass and mackerel had no scales.

Crucian carp, carp, early cod, pollock were used after removing scales and removing internal organs and washing them. Cod eggs, cod, pollack eggs and pollack were used well after washing.

Process 5) Since there are no scales and moor, the first part of the stomach is to remove the internal organs and wash well before using it.

Process 6) Among the fish and shellfish, the sea catcher was mixed with various saltwater fishes such as urchin, mullet, eel, flounder, flounder, small dome, and fishfish, removing scales and removing internal organs.

Process 7) Octopus, squid and octopus which are marine fish and shellfish were used after removing intestines and washing when removing intestines.

Process 8) Freshwater beat, sesame, shellfish, beetle, turban shell, abalone, oyster, mussel, crab, shrimp, sea urchin, sea cucumber, sea urchin, mudfish, etc. After the removal of the internal organs were washed clean and used.

Process 9) Animals such as cows, pigs, dogs, sheep, goats, rabbits and wild boars are hygienically slaughtered and brought in, so they do not need to be washed in water and stored in the freezer for use. Soak ribs, goat bone, and goat ribs in water to soak in the blood and use it.Intestinal type of small intestine should be peeled off the intestine, turn over, wash it thoroughly, mix it with flour and salt, and wash it. Removed and used after washing, salt pain, liver, lungs, etc. were used after washing. The Prophet (Sophie) just used.

Step 10) Chickens, ducks, turkeys, pheasants, growing, turtles and snakes were used after washing the slaughtered slaughter after removing hairs and shells.

Preparation Example 4 Processing Process of Main Material

10 kg of water was added to the cauldron, and when the water boiled, the selected and prepared main material was used in the product manufacturing example by selecting one of the following processes.

Process 1) Cut the whole body from 5cm thick 1cm to 15cm square 5cm thick, boil for 5 to 60 minutes, deliver 0.5-10kg, remove the solids, and filter all the small solids with a grinder. Putting the ground composition back into the cauldron.

Process 2) Cut into 5cm thick 1cm to 15cm square 5cm in all directions, boil for 5 to 60 minutes, deliver 3-10kg, crush 1/5 to 1/3 with a grinder and filter the solids A process of cutting the remaining 4/5 to 2/3 to 1 cm thick 1 cm to 5 cm thick 5 cm in a cauldron of the pulverized composition.

Process 3) The process which cuts the whole material into 1cm thickness 1cm-3cm square 3cm, boils for 10 to 30 minutes, and does not take out 0.5-5kg of ripe material from a cauldron.

Process 4) The process of cutting 0.5-10 kg after boiling for 30 to 300 minutes by cutting into the lump of 10 cm thickness 2cm-20cm square 5cm thick.

Step 5) Cut into 10-cm-thick 2cm to 20cm-thick 5cm-thick agglomerates, boil for 30 to 300 minutes, and take out and cut 0.5 to 10kg from 1cm-thick 1cm to 4cm-thick 0.5cm thick. fair.

Process 6) Process to prepare 0.5 to 10kg by cutting the whole body 1cm thick 1cm to 5cm square 5cm thickness and boiling for 5 to 30 minutes

Preparation Example 5 Preparation and Selection of Seasoning Ingredients

Seasoning ingredients: 0.04 to 0.24 kg of salt, 0.04 to 1.5 kg of soy sauce, 0.01 to 3.5 kg of soybean paste, 0.5 to 1.5 kg of cheonggukjang, 0.01 to 0.6 kg of kochujang, 1 to 3 kg of roasted spring rolls, 0.01 to 1.5 kg of sugar, 0.1 to 0.5 of tomato ketchup One to four of the kg were selected and used in the product preparation examples within the numerical limits of each seasoning material.

Step 1) Preparing 0.05 to 0.2kg of animal fat or cooking oil in a frying pan, adding 1 to 2kg of spring rolls, and then roasting it for 3 to 10 minutes to prepare roasted spring rolls.

Preparation Example 6 Selection and Preparation of Spice Ingredients

Spice ingredients include red pepper powder 0.01-1.5 kg, garlic 0.1-0.4 kg, ginger 0.005-0.2 kg, pepper 0.001-0.01 kg, red pepper powder 0.001-0.01 kg, sesame seeds 0.01-0.05 kg, perilla 0.01-0.05 kg, sesame oil 0.01-0.05 Kg, perilla oil 0.01-0.05 kg, vinegar 0.005-0.03, minced green pepper 0.01-0.2 kg, minced sesame leaf 0.05-0.1 kg, minced soothe 0.05-0.1 kg, minced wormwood 0.05-0.1 kg, laver powder 0.01-0.05 kg 8 kinds can be selected and used in the product manufacturing example within the numerical limits of each spice material.

The chopped green pepper and chopped sesame leaves, chopped sedum, chopped mugwort was cut into 0.5 to 1cm in all directions was used.

Preparation Example 7 Preparation of Wheat Flour Composition

0.5 kg of the selected one of the flour, starch, glutinous rice flour and 1.5 kg of water were evenly mixed to prepare 2 kg of the flour composition for single use.

Preparation Example 8 Preparation Process of Selecting Vegetable Material, Pretreatment, Processing, etc.

Vegetable materials were selected from 1 ~ 7 types of root vegetables, light vegetables, leafy vegetables, fruits, seaweeds, and kimchi, and each type. After the pretreatment process such as removing and washing the peels and inedible parts of selected vegetable materials The vegetable material was in the range of 0.3 to 10 kg in total, and the processing step was used in the product manufacturing example by selecting one of the following five steps.

Process 1) Radishes, potatoes, pumpkin, carrots, onions, mushrooms, taro, burdock, lotus root, bamboo shoots, green peppers, green peppers, broccoli, parsley, green onions, etc. were cut into 0.5 cm square 0.2 cm to 2 cm thick 2 cm Step to prepare 0.3 to 10 kg.

Process 2) Radishes, potatoes, squash, carrots, onions, mushrooms, taro, burdock, lotus root, bamboo shoots, etc. are cut into 0.5 cm to 1 cm thick to 3 cm square 1 cm thick, steamed for 5 to 30 minutes, and then ripe vegetables. Process for preparing a total of 1 to 10 kg of material.

Process 3) Radish sprouts, Chinese cabbage, Chinese cabbage, cabbage, buttercup, leek, celery, chicory, kale, eosungcho, fresh vinegar, comfrey, parsley, three leaf vegetable, red vegetables, Tuscan, bok choy, bean sprouts, bean sprouts, sweet potato sprout, green onion , Taro, fern, fern, wild vegetables, bellflower, wakame, etc., each steamed in boiling water for 5 to 60 minutes and then pulled out to cut 2 to 8 cm in length to prepare a total of 1 to 10 kg of vegetables.

Process 4) Seaweed, kimchi cut into 2 to 5cm in length, and then edible oil or sesame oil in a pen with 0.1 to 0.5kg and roasted for 5 to 10 minutes to prepare 2 to 10kg.

Process 5) Mugwort, wasabi, odorous, muknamul, kimchi, mallow, Chinese green sprout, chard, kelp, hearing, 톳 and the like is cut to 1-5cm in length to prepare 2-10kg.

Preparation Example 9 Selecting and Preparing Other Materials

Other ingredients include noodles, tofu, tofu, soft tofu, sujebi, glutinous rice dumpling, sliced rice cake, tteokbokki rice cake, sausage, ham, fish cake, bean curd, jelly, dumpling and herbal licorice, tofu, goji berry, windproof, bank, baekchul, bokyeong, Bokbunja, Cornus, Pomegranate, lotus root, Schisandra chinensis, Oyster, Longan meat, Ginseng, Spirit, Creation, Irises, Cheonma, Taxa, Paggak, Ogapi, Giogapi, Sagunja, Humpback, Umbrella, Lacquer tree, Mt. One to four species of rust, antler, white squirrel, silkworm, control, cordyceps and royal jelly can be selected, and each other material is a commercially available product and one of the following five processes within a total range of 0.06 to 10 kg. Was used in the product preparation example.

Process 1) A step of preparing 3 to 10 kg by cutting tofu, bean curd, jelly, sausage, ham, fish cake 1cm thick 0.5cm to 3cm square, 3cm thick.

Step 2) The noodles are soaked in water for 30 to 60 minutes and then steamed in boiling water for 5 to 10 minutes, immersed in cold water, cooled, and dried to prepare 3 to 10 kg.

Process 3) the process of preparing homemade stew, glutinous rice dumplings, sungae rice cake, tteokbokki rice cake steamed in boiling water for 5 to 10 minutes, immersed in cold water, cooled, and then dried to prepare 3 to 10 kg.

Process 4) The process of preparing 3 to 10 kg of tofu, bean curd and dumpling.

Process 5) The herbal medicine is 0.2 to 0.8kg of water in the herbal medicine 0.06 to 0.5kg and boiled for 10 to 120 minutes and then taken out the herbal medicine, and then concentrated to prepare a herbal medicine extract solution 0.1 to 0.5 kg.

Preparation Example 10 Preparation and Preparation of Rice

In the process of preparing rice, after selecting 1 to 5 kinds of grains such as white rice, glutinous rice, brown rice, black rice, barley rice, beans, red beans, crude, and sorghum, washing the selected grains and soaking for 10 to 120 minutes Water was added in a steaming pot at a weight ratio of 1: 0.8 to 1: 1.5, steamed for 40 to 60 minutes, and steamed for 10 to 20 minutes to prepare rice.

Preparation Example 11 Preparation and Selection of Containers

The container is divided into (1) retort pouch, (2) can, (3) soup bowl, (4) rice bowl, (5) square container, (6) oval container divided into two compartments, and (7) two compartments. Among the square square containers, one soup product container and one rice product container were selected, and containers (6) and (7) were filled with the soup product and the rice product together. One compartment of a two compartment container was filled with rice and sealed, and the other compartment was filled with broth and sealed.

In the following product manufacturing example it was possible to manufacture a variety of international products and rice products by performing the process in order according to the order of the product manufacturing example using the materials prepared in the preparation process.

(Production Example 1: Beef Gukbap)

(Step 1: Preparation of natural seasonings)

PREPARATION PROCESS 1 kg of shellfish compositions and 2 kg of onion compositions prepared in Example 1 were taken and prepared.

(Step 2: Selection process of main material)

Preparation process In Example 2, one kind of beef was selected as the main ingredient.

(Step 3: Preparation step, such as pretreatment of the selected main material, 10 steps of the preparation step Example 3 was utilized.)

The step of taking out the beef stored in the freezer was performed.

(Process 4: Processing of selected main material, preparatory process Six steps of Example 4 were utilized.)

PREPARATION PROCESS Select 5th process of Example 4, add 10kg of water to the cauldron, and when the water boils, boil the beef cut to 2cm thick 1cm in all directions for 30 minutes, take it out and prepare 3kg of ripe beef. The process was carried out.

(Step 5: Selecting Vegetable Ingredients)

Preparation process In Example 8, a process of selecting two kinds of radish and bean sprouts was performed.

(Step 6: Processing step of selected vegetable material (preparation step 5 steps of Example 8 were utilized.)

2 kg of radish, a ripe vegetable material, was cut into 2 cm thick 0.5 cm by the method of step 2 and 2 kg of bean sprouts were cut into 5 cm length by the method of step 3.

(Step 7: process to choose other materials)

Preparatory Process In Example 9, a process of selecting one species of viburnum was performed.

(Step 8: Processing of selected other materials, 5 steps of Preparation Example 9 used)

Prickly pears were added to 0.2 kg of water in 0.05 kg of prickly pears, and boiled for 10 minutes. The prickly pears were harvested and concentrated to prepare 0.1 kg of extract solution.

(Step 9: Process to replenish cauldron with water) No selection, no process.

(Step 10: Process for adding vegetable ingredients to the cauldron) No selection, no process.

(Step 11: process to add other materials to the cauldron)

The process of adding 0.1 kg of the thorny opi extract liquid prepared in step 8 to the cauldron was performed.

(Step 12: Selection and Addition of Seasoning Ingredients)

Preparatory Process In Example 5, 0.05 kg of salt and 0.8 kg of soy sauce were selected and added to the cauldron after Step 4, followed by boiling for 3 minutes.

(Step 13: Selection and Addition of Spice Ingredients)

Preparatory process In Example 6, red pepper powder 0.15kg, minced garlic 0.1kg, minced ginger 0.005kg, pepper was selected and added to the cauldron and boiled for 3 minutes.

(Step 14: adding natural seasoning)

0.1 kg of the shellfish composition and 0.2 kg of the onion composition prepared in step 1 were added to the cauldron and boiled for 3 minutes.

(Step 15: Process to Add Flour Composition)

Preparatory Process In Example 7, 0.3 kg of the flour composition was taken, added to a cauldron, and boiled for 3 minutes to complete a broth composition.

(Step 16: Filling the soup filling machine with the broth composition or broth composition mixed with dust)

A process of charging and filling the broth composition according to the capacity of the broth charger was performed.

(Step 17: Selection Step of Container)

Preparatory process In Example 11, the broth product and the rice product suitable for this example were subjected to a process of selecting an elliptical container divided into two compartments, which are sixth containers.

(Step 18: Process to Add Main Material Prepared to Selected Container)

A process of adding 0.064 kg of ripe beef of step 4 to a wide compartment of a selected container was performed.

(Step 19: process to add prepared vegetable material to selected container)

A process of adding 0.084 kg of vegetable materials such as 0.042 kg of ripe radish and 0.042 kg of ripe bean sprouts in step 6 was carried out in a wide compartment of a selected container.

(Process 20: process which can add the other material prepared to the selected container) is not selected, and there is no process.

(Step 21: Filling the mixed broth composition or broth composition prepared in the selected container)

After the step 19, the container was filled with 0.250 kg of the broth composition with a broth filling machine and then sealed with a vacuum.

(Step 22: Process to fill the prepared rice in the selected container, using the rice manufacturing process of Preparation Example 10)

Preparatory process 0.2 kg of the rice prepared in Example 10 was filled into a narrow compartment of the container after the step 21, and the process of sealing with vacuum was performed.

(Step 23: Sterilization process of the product)

The sealed product was immersed in water at 115 ° C. and left for 30 minutes to sterilize.

(Step 24: Natural cooling process of the product)

After the sterilization process, the product was immersed in running water at 20 ° C. to perform natural cooling.

Through each of the above steps, the total amount of broth products is 18.8 kg and 17.8 kg of 5% by weight loss is used for 0.4 kg each for 1 serving. The two containers were packed together to produce one product.

In the above embodiment, it is possible to replace as much as the main ingredients instead of beef, vegetable materials can be replaced as much as possible, other materials can be added as much, seasoning material, spices material and other materials in the preparation process embodiment Anchovy soup, Northern fish soup, Freshwater eel soup, Megitang, Freshwater catch spicy soup, Early spicy soup, Aguitang, Gomchi soup, Daegutang, Pollack soup, Freshwater godongtang, Seopgu soup, Shrimp soup, Shellfish soup , Squid soup, Dongguk soup, Oyster soup, Seaweed soup, Pork soup, Boshintang, Rabbit soup, Pheasant soup, Frog soup, Gomtang, Galbi soup, Seolleongtang, Pork soup, Chicken soup, Yukgaejang, chicken dog, rice cake soup, dumpling soup, etc. It can be.

(Production Example 2 Steamed Mugwort)

(Step 1: Preparation of natural seasonings)

Preparatory process 0.3 kg of the shellfish composition prepared in Example 1 and 0.3 kg of the onion composition were taken and prepared.

(Step 2: Selection process of main material)

Preparatory Process In Example 2, a process of selecting two kinds of mackerel and meanders among the main materials was performed.

(Step 3: Preparation of pretreatment of selected main material, use of 10 steps of Preparation Step 3)

Devilfish split the stomach, remove the intestines, wash it well, and use it. Midder was used after washing well.

(Step 4: Processing of the selected main material, using the six steps of Preparation Example 4);

Maw is prepared in step 1 of Preparation Example 4, 10kg of water is added to the cauldron, and when the water boils, put the maw and gourd cut into 15cm thick 5cm in all directions and boil for 40 minutes, and then 1.5kg of ripe maw After removing the coarse bone to remove all the pulverized and filtered the small solids put the pulverized composition in the road cauldron, boiled for 10 minutes after boiling for 10 minutes to take out the process to prepare 2kg.

(Step 5: Selecting Vegetable Ingredients)

Preparation process In Example 8, a process of selecting two kinds such as bean sprouts and buttercups was performed.

(Process 6: Processing of Selected Vegetable Materials, Preparation Process 5 Steps of Example 8)

Soybean sprouts and buttercups, vegetable ingredients, were prepared by steaming in boiling water for 40 minutes by applying step 3 of Example 8, and 9kg of bean sprouts and 1kg were prepared by steaming in boiling water for 5 minutes, and then cut into 5cm lengths. A process of preparing 10 kg of vegetable ingredients was performed.

(Step 7: process to choose other materials)

A process of selecting one type of glutinous rice dumplings was performed.

(Step 8: Processing of selected other materials, preparation process 5 steps of Example 9)

3 kg of ripe glutinous rice dumplings were processed in the method of Step 3 of Preparation Example 9 and then prepared.

(Step 9: Process to replenish cauldron with water) No selection, no process.

(Step 10: Process for adding vegetable ingredients to the cauldron) No selection, no process.

(Step 11: Process to add other materials to cauldron) is not selected, so there is no process.

(Step 12: Selection and Addition of Seasoning Ingredients)

Preparatory process In Example 5, 0.15kg of salt, 0.2kg of soy sauce and 0.2kg of red pepper paste were selected and added to the cauldron after Step 4 and boiled for 4 minutes.

(Step 13: Selection and Addition of Spice Ingredients)

Preparatory Process In Example 6, 0.8 kg of red pepper powder, 0.3 kg of chopped garlic, 0.01 kg of vinegar, 0.05 kg of green pepper, 0.001 kg of red pepper powder were selected and added to the cauldron, followed by boiling for 4 minutes.

(Step 14: Addition of Natural Seasoning)

0.3 kg of the clam composition prepared in step 1 and 0.3 kg of the onion composition were added to a cauldron, followed by boiling for 5 minutes.

(Step 15: Process to Add Flour Composition)

Preparatory Process In Example 7, 2 kg of glutinous rice flour composition was taken, added to a cauldron, and boiled for 5 minutes to complete a broth composition.

(Step 16: Filling the soup filling machine with the broth composition or broth composition mixed with dust)

A process of charging and filling the broth composition according to the capacity of the broth charger was performed.

(Step 17: Selection Step of Container)

PREPARATION PROCESS In Example 11, the process of selecting the soup bowl container which is 3rd container suitable for a present Example was performed.

(Step 18: Process to Add Main Material Prepared to Selected Container)

A process of adding 0.026 kg of the midodeok prepared in step 4 was performed to the soup bowl container of the selected third container.

(Step 19: process to add prepared vegetable material to selected container)

The process of adding 0.131 kg of ripe bean sprouts of the said process 6 and 0.013 kg of ripe buttercups to the container which the process 18 completed is added.

(Step 20: process to add other materials prepared to the selected container)

The process of adding 0.039 kg of glutinous rice dumpling prepared in step 8 was carried out to the container of step 19.

(Step 21: Filling the mixed broth composition or broth composition prepared in the selected container)

The container 20 step was filled with 0.204 kg of the broth composition with a broth charger and sealed with a vacuum.

(Step 22: The process of filling the prepared container with the prepared rice, Preparation process Utilization of the rice manufacturing process of Example 10) is not selected, there is no process.

(Step 23: Sterilization process of the product)

The sealed product was immersed in water at 120 ° C. and left for 40 minutes to sterilize.

(Step 24: Natural cooling process of the product)

After the sterilization process, the product was immersed in flowing water at 26 ° C. to perform natural cooling.

Through each of the above processes, the total amount of broth products was 30.5 kg, and 28.9 kg of 0.4 kg of 18.9 servings, each of which was deducted from 5% by weight of loss, was used to produce a total of 72 products.

In the above embodiment, the main material can be replaced with other main materials, and vegetable materials can be replaced with any other ingredients, and any other ingredients can be added. Seasoning materials, spices materials and other materials can also be prepared by the preparation process examples. Any number of steaming and stir-fry can be prepared, such as steamed octopus, cod 뽈, octopus fried, octopus, shrimp, seafood tang, steamed ribs, or boiled steamed fish.

(Production Example 3: Chueotang)

(Step 1: Preparation of natural seasonings)

Preparatory process 0.4 kg of the shellfish composition prepared in Example 1 and 0.4 kg of the onion composition were taken and prepared.

(Step 2: Selection process of main material)

Preparation process In Example 2, a process of selecting one type of loach in the main material was performed.

(Step 3: Preparation process such as pretreatment of selected main material, 10 steps of Preparation Step Example 3)

Preparation process Step 2 of Example 3 was applied.

(Process 4: Processing of selected main material, using 6 processes of Preparation Example 4)

Preparation process Select step 1 of Example 4, put 10 kg of water into the cauldron, and when the water boils, boil the loach whole for 60 minutes, take out 1 kg of ripe loach, grind it with a grinder, filter the solids The process of putting the composition back into the cauldron was performed.

(Step 5: Selecting Vegetable Ingredients)

Preparatory Process In Example 8, a process of selecting six species such as pumpkin, cabbage broth, host, sweet potato sprouts, green onion, and taro pod was performed.

(Process 6: Processing of Selected Vegetable Materials, 5 Processes of Preparation Example 8)

Pumpkin was prepared by cutting step 1 of 1 cm thick by applying step 1 of Example 8 to prepare 0.3 kg and the following vegetable materials steamed in boiling water for 30 minutes by applying step 3 2 Kg, host 0.2kg, sweet potato sprouts 0.1kg, taro 0.2kg and leek steamed in boiling water for 5 minutes to prepare 0.2kg and cut all 2cm in length to prepare a total vegetable material 3kg.

(Step 7: process to select other materials) is not selected, so there is no process.

(Step 8: Processing of selected other materials, preparation process 5 processes of Example 9) is not selected, no process.

(Step 9: Process to replenish cauldron with water) No selection, no process.

(Step 10: Process for adding vegetables to the cauldron)

3 kg of the vegetable material prepared in step 6 was added to the cauldron to carry out a step of boiling for 5 minutes.

(Step 11: Process to add other materials to cauldron) is not selected, so there is no process.

(Step 12: Selection and Addition of Seasoning Ingredients)

Preparatory Process In Example 5, 0.1 kg of salt and 0.4 kg of miso were selected and added to the cauldron, followed by boiling for 5 minutes.

(Step 13: Selection and Addition of Spice Ingredients)

Preparatory process In Example 6, red pepper powder 0.1kg, garlic 0.4kg, green pepper 0.1kg, acid pepper powder was selected and added to the cauldron and boiled for 5 minutes.

(Step 14: Addition of Natural Seasoning)

0.4 kg of the clam composition prepared in step 1 and 0.4 kg of the onion composition were added to the cauldron, followed by boiling for 5 minutes.

(Step 15: Process to Add Flour Composition)

Preparatory Process In Example 7, 0.8 kg of the flour composition was taken and added to the cauldron, followed by boiling for 5 minutes to complete the mixed broth composition.

(Step 16: Filling the soup filling machine with the broth composition or broth composition mixed with dust)

A process of charging and filling the broth composition mixed with the filling according to the capacity of the broth charger was performed.

(Step 17: Selection Step of Container)

PREPARATION PROCESS In Example 11, the process of selecting the soup bowl container which is 3rd container suitable for a present Example was performed.

(Step 18: Process to add the prepared main ingredients to the selected container) No selection, no process.

(Process 19: process which can add the prepared vegetable material to the selected container) is not selected and there is no process.

(Process 20: process which can add the other material prepared to the selected container) is not selected, and there is no process.

(Step 21: Filling the mixed broth composition or broth composition prepared in the selected container)

0.4 kg of the broth composition mixed in the container after the step 17 was filled with a soup filling machine, and then vacuum sealed.

(Step 22: The process of filling the prepared container with the prepared rice, Preparation process Utilization of the rice manufacturing process of Example 10) is not selected, there is no process.

(Step 23: Sterilization process of the product)

The sealed product was immersed in water at 115 ° C. and left for 20 minutes to sterilize.

(Step 24: Natural cooling process of the product)

After the sterilization process, the product was immersed in running water at 25 ° C. to perform natural cooling.

Through each of the above steps, the total amount of broth mixed with chopped soup was 16.7 kg, and 15.8 kg of 0.4 kg of 15.8 kg each of which was deducted from 5% by weight of loss.

In the present embodiment, other main materials may be used instead of loach.

Catfish, freshwater eel, crucian carp, carp, beef, chicken, dog meat and the like can be used, and the vegetable material can be various vegetable materials such as radish sprouts in addition to the above materials.

Seasoning materials, spices and other ingredients can also be selected according to the preparation process examples, and can be used within the numerical limits defined in the preparation process examples, and can be used for catfish, eel, boar tang, carp soup, yukjangjang, chicken breeding, Bosintang, Jaratang, Yongbongtang, Seonjiguk, Potatotang, Samgyetang, etc.

(Production Example 4: Tteokbokki)

(Step 1: Preparation of Natural Seasonings)

Preparatory Process 5 kg of the shellfish composition prepared in Example 1 and 5kg of the onion composition were taken and prepared.

(Step 2: Selection process of main material)

Preparation process In Example 2, two kinds of main ingredients, pork and anchovy, were selected.

(Step 3: Preparation process such as pretreatment of selected main material, 10 steps of Preparation Step Example 3)

The pork stored in the freezer was taken out and the anchovy was used whole.

(Step 4: Use of six steps of the selected main material processing step, preparation step Example 4)

Preparation process of pork and anchovies No. 1 of Example 4 put 10kg of water into the cauldron and when the water boils, the pork is cut 15cm thick 5cm all around, boiled for 60 minutes and then prepared 0.3kg, The anchovy was selected from step 6 and boiled for 30 minutes, and then removed 0.2kg, crushed 0.3kg of pork with a grinder, and filtered the solids. The ground pork composition was put back into the cauldron.

(Step 5: Selecting Vegetable Ingredients)

Preparation process In Example 8 was carried out a process of selecting four kinds of carrots, onions, green onions, mushrooms.

(Process 6: Processing of Selected Vegetable Materials, 5 Processes of Preparation Example 8)

All of the selected vegetable materials were selected in step 1 of Preparation Example 8 and cut into 1 cm thick 1 cm in all directions to prepare a total of 3 kg of vegetable materials such as 0.5 kg of carrots, 1 kg of onions, 1 kg of green onions, and 0.5 kg of mushrooms.

(Step 7: process to choose other materials)

Preparatory Process In Example 9, two types of tteokbokki and rice cake were selected.

(Step 8: Processing of Selected Other Materials, 5 Steps of Preparation Example 9)

Tteokbokki tteok was prepared in step 3 of Preparation Example 9 was cut to 9kg, 1 step 3cm thick 0.5cm in all directions and prepared a total of 10kg of other ingredients such as 1kg steamed fish paste for 5 minutes.

(Step 9: Process to replenish cauldron with water) No selection, no process.

(Step 10: Process for adding vegetables to the cauldron)

3 kg of the vegetable material prepared in step 6 was added to the cauldron to carry out a process of boiling for 3 minutes.

(Step 11: Process to add other materials to cauldron) is not selected, so there is no process.

(Step 12: Selection and Addition of Seasoning Ingredients)

Preparatory Process In Example 5, 0.04kg of salt, 0.4kg of red pepper paste, 1.5kg of sugar, 0.24kg of ketchup were added to the cauldron and boiled for 10 minutes.

(Step 13: Selection and Addition of Spice Ingredients)

Preparatory Process In Example 6, 0.5 kg of red pepper powder, 0.4 kg of minced garlic, 0.005 kg of minced thought, 0.01 kg of black pepper powder, and 0.05 kg of minced cooked fresh water were added to a cauldron to boil for 10 minutes.

(Step 14: Addition of Natural Seasoning)

0.5 kg of the shellfish composition and 0.5 kg of the onion composition prepared in step 1 were added to the cauldron and boiled for 3 minutes.

(Step 15: Process to Add Flour Composition)

Preparatory Process In Example 7, 1 kg of the flour composition was taken and added to a cauldron and boiled for 10 minutes.

(Step 16: Filling the soup filling machine with the soup composition or soup composition mixed with dust)

A process of charging and filling the broth composition mixed with the filling according to the capacity of the broth charger was performed.

(Step 17: Selection Step of Container)

PREPARATION PROCESS In Example 11, the process of selecting the 5th rectangular container suitable for a present Example was performed.

(Process 18: process which can add the prepared main material to the selected container) is not selected, and there is no process.

(Step 19: Process to add prepared vegetable ingredients to selected container) No selection, no process.

(Step 20: Process to add other materials prepared to the selected container)

The step of putting the tteokbokki rice cake prepared in step 8 0.20.0kg and fish cake 0.024kg in a container was carried out.

(Step 21: Filling the broth composition mixed with the dried ingredients prepared in the selected container)

0.456 kg of the broth composition mixed with the filling in the container after the step 20 was filled with a soup filling machine and sealed with a vacuum.

(Step 22: Process to fill the prepared rice in the selected container, preparation process Utilization of the rice manufacturing process of Example 10) is not selected, no process.

(Step 23: Sterilization process of the product)

The sealed product was immersed in water at 120 ° C. and left for 30 minutes to sterilize.

(Step 24: Natural cooling process of the product)

After the sterilization process, the product was immersed in running water at 25 ° C. to perform natural cooling.

Through each of the above steps, a total of 38 Tteokbokki products were produced, with a total of 28.4 kg of broth products and 0.7 kg of 1 serving of 27 kg, which was deducted from 5% by weight loss.

In the present embodiment, instead of pork and anchovy, any other main ingredients such as beef, dog meat, chicken, shellfish, octopus, shrimp, and meander may be used, and vegetables, other ingredients, seasonings, spices, and other ingredients may be prepared. Various kinds of tteokbokki, vermicelli hotpot, pure tofu hot pot, homemade non-hot pot, glutinous rice dumpling hot pot, sliced rice hotpot, sliced rice hotpot, sausage hot pot, frog hot pot, whale meat hot pot, wild boar hot pot, duck Hotpot, turkey hotpot, ham hotpot and will be able to manufacture a variety of products.

(Production Example 5: Mackerel steamed barley rice)

(Step 1: Preparation of natural seasonings)

Preparatory process 1 kg of the shellfish composition prepared in Example 1 and 10kg of the onion composition were taken and prepared.

(Step 2: Selection process of main material)

Preparation process In Example 2 was performed a process of selecting one species, such as mackerel of the main material.

(Step 3: Preparation of pretreatment of selected main material, utilization of 10 steps of Preparation Example 3)

Mackerel was used after breaking the stomach and removing the intestines.

(Step 4: Utilize the six steps in Example 4, the process of preparing the selected main material)

PREPARATION PROCESS Selecting step 6 of Example 4, cutting mackerel into 5cm thick 3cm squares, putting 10kg of water in a cauldron, and boiling water for 10 minutes, putting the prepared mackerel and boiling it for 10 minutes to prepare the ripened mackerel. Was performed.

(Step 5: Selecting Vegetable Ingredients)

Preparation process In Example 8, two kinds of radishes and green onions were selected.

(Step 6: 5 steps of the processing step of the selected vegetable material, preparation step 8 of Example 8)

The radishes were cut into 3cm thickness 1cm and steamed for 30 minutes, and then 9kg was prepared. The leek was steamed for 5 minutes, cut to 3cm in length, and 1kg was prepared to prepare a total of 10kg of vegetable ingredients.

(Step 7: process to select other materials) is not selected and there is no process.

(Step 8: Processing of selected other materials, preparation process 5 processes of Example 9) is not selected, there is no process.

(Step 9: Process to replenish cauldron with water) No selection, no process.

(Step 10: Process for adding vegetable ingredients to the cauldron) No selection, no process.

(Step 11: Process to add other materials to cauldron) is not selected, so there is no process.

(Step 12: Selection and Addition of Seasoning Ingredients)

Preparation process In Example 5, 0.1kg of salt, 0.2kg of soy sauce, 0.2kg of red pepper paste were selected and added to the cauldron of Step 4, followed by boiling for 5 minutes.

(Step 13: Selection and Addition of Spice Ingredients)

Preparation process In Example 6, red pepper powder 0.3kg, minced garlic 0.4kg, minced green pepper 0.1kg was selected and added to the cauldron of step 12 and boiled for 5 minutes.

(Step 14: Addition of Natural Seasoning)

0.1 kg of the clam composition prepared in step 1 and 1 kg of the onion composition were added to the cauldron and then boiled for 5 minutes.

(Step 15: Process to Add Flour Composition)

Preparatory Process In Example 7, 0.1 kg of the starch powder composition was taken, added to a cauldron, and boiled for 5 minutes to complete a broth composition.

(Step 16: Filling the soup charger with the broth composition or broth composition mixed with the dust)

A process of charging and filling the broth composition according to the capacity of the broth charger was performed.

(Step 17: Selection Step of Container)

Preparation process In Example 1 was carried out a step of selecting a rectangular container divided into two compartments, seven containers suitable for this example.

(Step 18: Process to Add Main Material Prepared to Selected Container)

The process was carried out to contain 0.123 kg of ripe mackerel in a large compartment of the container.

(Step 19: process to add prepared vegetable material to selected container)

0.110kg of ripe radishes and 0.012kg of ripe green onions were added to a wide compartment of the container to carry out the process.

(Process 20: process which can add other materials prepared to the selected container) is not selected and there is no process.

(Step 21: Filling the prepared broth composition in the selected container)

After the process 19, the vessel was filled with 0.154 kg of the broth composition with the broth charger, followed by the process of filling with nitrogen and sealing.

(Step 22: Process to fill the prepared rice in the selected container, using the rice manufacturing process of Preparation Example 10)

Preparatory process 0.2kg of barley rice prepared in Example 10 was filled in a narrow compartment of the vessel after the process 21 was finished, and a process of sealing after filling with nitrogen was performed.

(Step 23: Sterilization process of the product)

The sealed product was immersed in water at 115 ° C. and left for 20 minutes to sterilize.

(Step 24: Natural cooling process of the product)

After the sterilization process, the product was immersed in flowing water at 25 ° C. to perform natural cooling.

Through the above steps, the total amount of broth products was 32.5kg and 30.8kg, which was deducted 5% by weight, of 0.4kg each, for a total of 77 mackerel steamed soup products and 0.2kg each for rice products. It was packed together in one container and produced as mackerel steamed alum.

In this embodiment, instead of mackerel can be replaced with all the main ingredients such as anchovy, northern fish, freshwater fish, sea fish, animals, etc., can also replace any vegetable material, other materials can be used, seasoning material, spices material and other materials According to the preparation process examples, it is possible to produce any number of other products, such as anchovy, North Korean stew, brown mackerel, early stage, cod stew, pollock stew, and seafood stew, within a limited numerical limit.

(Production Example 6: Seafood hotpot)

(Step 1: Preparation of natural seasonings)

Preparatory Process 0.5 kg of the shellfish composition prepared in Example 1 and 0.1kg of the onion composition were taken and prepared.

(Step 2: Selection process of main material)

Preparation process In Example 2, seven kinds of main ingredients, such as octopus, shrimp, shellfish, squid, conch, oyster, and midduck, were selected.

(Step 3: Preparation of the selected main material, such as preliminary processing, use of the 10 steps of Preparation Example 3)

Preparatory process Pretreatment was carried out by the seventh and eighth process of Example 3.

(Step 4: Use of six steps of the selected main material processing step, preparation step Example 4)

Preparatory Process In Example 3, 10 kg of water was put into a cauldron. When water boiled, the smallest of the main ingredients were whole, and the larger ones were cut into 2 cm thick and 2 cm thick, 0.5 kg octopus, 0.5 kg shrimp, 0.5 kg shellfish, 0.5 kg squid, A total of 3.5kg of main ingredients such as 0.5kg of conch, 0.5kg of oyster, and 0.5kg of midder were placed in a cauldron and boiled for 10 minutes.

(Step 5: Selecting Vegetable Ingredients)

Preparation process In Example 8, a process of selecting seven kinds of potatoes, pumpkin, carrots, onions, green onions, mushrooms, and bamboo shoots was performed.

(Process 6: Processing of Selected Vegetable Materials, 5 Processes of Preparation Example 8)

Preparatory process In step 1 of Example 8, cut into 1cm thick 1cm in all directions, vegetables 0.5kg, pumpkin 0.5kg, carrot 0.5kg, onion 0.5kg, leek 0.5kg, mushroom 0.5kg, bamboo shoot 0.5kg, etc. The process of preparing kg was carried out.

(Step 7: process to select other materials) is not selected and there is no process.

(Step 8: Processing of selected other materials, preparation process 5 processes of Example 9) is not selected, there is no process.

(Step 9: Process to replenish cauldron with water) No selection, no process.

(Step 10: Process for adding vegetables to the cauldron)

3.5 kg of the vegetable material prepared in step 6 was added to the cauldron after step 4, and then boiled for 5 minutes.

(Step 11: Process to add other materials to cauldron) is not selected, so there is no process.

(Step 12: Selection and Addition of Seasoning Ingredients)

Preparatory Process In Example 5, 0.15kg of salt, 0.3kg of soy sauce, 0.1kg of red pepper paste were selected, added to a cauldron, and then boiled.

(Step 13: Selection and Addition of Spice Ingredients)

Preparatory process In Example 6, red pepper powder 0.2kg, garlic 0.1kg, ginger 0.005kg, black pepper powder 0.01kg, minced green pepper 0.2kg, minced sesame leaf 0.1kg, minced azalea 0.1kg, minced freshly prepared 0.1kg and boiled for 6 minutes The process was carried out.

(Step 14: Addition of Natural Seasoning)

0.5 kg of the shellfish composition and 0.1 kg of the onion composition prepared in step 1 were added to the cauldron and boiled for 5 minutes.

(Step 15: Process to Add Flour Composition)

Preparatory Process In Example 7, 1.5 kg of the flour composition was taken, added to a cauldron, and boiled for 5 minutes to complete a broth composition.

(Step 16: Filling the soup charger with the mixed soup composition)

A process of charging and filling the broth composition mixed with the filling according to the capacity of the broth charger was performed.

(Step 17: Selection Step of Container)

PREPARATION PROCESS In Example 1, the process of selecting the retort pouch container which is the 1st container suitable for a present Example was performed.

(Process 18: process which can add the prepared main material to the selected container) is not selected, and there is no process.

(Process 19: process which can add the prepared vegetable material to the selected container) is not selected, and there is no process.

(Process 20: process which can add other materials prepared to the selected container) is not selected and there is no process.

(Step 21: Filling the broth composition mixed with the dried ingredients prepared in the selected container)

0.3 kg of the broth composition mixed in the container 1 was filled with a broth charger and sealed with a vacuum.

(Step 22: The process of filling the prepared container with the prepared rice, the preparation process The utilization of the rice manufacturing process of Example 10) is not selected, and there is no process.

(Step 23: Sterilization process of the product)

The sealed product was immersed in water at 115 ° C. and left for 30 minutes to sterilize.

(Step 24: Natural cooling process of the product)

After the sterilization process, the product was immersed in flowing water at 25 ° C. to perform natural cooling.

Through the above steps, a total of 64 seafood hot pot soup products were produced, with a total of 20.4 kg of broth products and 0.3 kg of 19.4 kg each serving 5% by weight loss.

In the present embodiment, instead of various seafood, it can be replaced with other main ingredients, vegetables can be replaced with any amount, other materials can be used, and seasonings, spices, and other ingredients can be selected and limited by the preparation process examples. It can be used within numerical limits to make any other products such as octopus hot pot, squid hot pot, beef hot pot, dog hot pot, chicken hot pot, duck hot pot, turkey hot pot, pheasant hot pot, goat hot pot, rabbit hot pot and wild boar hot pot.

(7: Doenjang-jjigae for Product Manufacturing)

(Step 1: Preparation of natural seasonings)

Preparatory Process 0.2 kg of the shellfish composition prepared in Example 1 and 0.4kg of the onion composition were taken and prepared.

(Step 2: Selection process of main material)

Preparatory Process In Example 2, a process of selecting two kinds of pork, mussels, and the like was performed.

(Step 3: Preparation of the selected main material, such as preliminary processing, use of the 10 steps of Preparation Example 3)

The pork stored in the freezer was taken out and the mussels were cleaned of foreign material such as fur and skin.

(Step 4: Use of six steps of the selected main material processing step, preparation step Example 4)

Preparatory process In step 3 of Example 4, the pork was cut into 3cm thick and 3cm in all directions, and the mussels were whole. 10 kg of water was added to the cauldron. When the water boiled, the pork and mussels were put into the cauldron and boiled for 10 minutes. Was performed.

(Step 5: Selecting Vegetable Ingredients)

Preparatory process In Example 8, five kinds of radishes, pumpkin, carrots, onions, green onions, and the like were selected.

(Process 6: Processing of Selected Vegetable Materials, 5 Processes of Preparation Example 8)

Preparatory process In step 1 of Example 8, a total of 3.5 kg of vegetable materials such as radish 1 kg, pumpkin 1 kg, carrot 0.5 kg, and leek 1 kg were cut into 2 cm thick 2 cm in all directions.

(Step 7: process to choose other materials)

Preparation process In Example 9, a process of selecting one type of tofu was performed.

(Step 8: Processing of Selected Other Materials, 5 Steps of Preparation Example 9)

Preparation process In step 1 of Example 9 was carried out a step of preparing 2kg of tofu cut to 2cm square, thickness 2cm.

(Step 9: Process to replenish cauldron with water) No selection, no process.

(Step 10: Process for adding vegetables to the cauldron)

3.5 kg of the vegetable material prepared in step 6 was added to the cauldron after step 4 and boiled for 10 minutes.

(Step 11: Process to Add Other Ingredients to Cauldron)

Tofu 2kg prepared in step 8 was added to the cauldron after step 10 was performed.

(Step 12: Selection and Addition of Seasoning Ingredients)

Preparatory process In Example 5, 0.04kg of salt and 0.8kg of soybean paste were selected and added to the cauldron after step 11 and boiled for 10 minutes.

(Step 13: Selection and Addition of Spice Ingredients)

Preparatory process In Example 6, red pepper powder 0.01kg, minced garlic 0.2kg, minced green pepper 0.1kg was selected and added to the cauldron after step 12 and boiled.

(Step 14: Addition of Natural Seasoning)

0.2 kg of the clam composition prepared in step 1 and 0.4 kg of the onion composition were added to the cauldron and boiled for 3 minutes.

(Step 15: Process to Add Flour Composition)

Preparatory Process In Example 7, 1.4 kg of the flour composition was taken and added to a cauldron, followed by boiling for 3 minutes.

(Step 16: Filling the soup charger with the broth composition or broth composition mixed with the dust)

A process of charging and filling the mixed broth composition according to the capacity of the broth charger was performed.

(Step 17: Selection Step of Container)

PREPARATION PROCESS In Example 11, the process of selecting the retort pouch container which is the 1st container suitable for a present Example was performed.

(Process 18: process which can add the prepared main material to the selected container) is not selected, and there is no process.

(Process 19: process which can add the prepared vegetable material to the selected container) is not selected, and there is no process.

(Process 20: process which can add other materials prepared to the selected container) is not selected and there is no process.

(Step 21: Filling the broth composition mixed with the dried ingredients prepared in the selected container)

5 kg of the broth composition, which was mixed in the container of step 17, was filled with a soup filling machine and sealed with a vacuum.

(Step 22: The process of filling the prepared container with the prepared rice, the preparation process The utilization of the rice manufacturing process of Example 10) is not selected, and there is no process.

(Step 23: Sterilization process of the product)

The sealed product was immersed in water at 120 ° C. and left for 25 minutes to sterilize.

(Step 24: Sterilization process of the product)

After the sterilization process, the product was immersed in flowing water at 25 ° C. to perform natural cooling.

Through each of the above steps, the total amount of broth was 18.6kg and 17.7kg, which was deducted from 5% by weight of loss, was 5kg each, producing a total of three miso soup products. This product shows that it can be used as a product in a large amount of pouches in 5kg instead of 1kg for delivery to Korean chain stores.

In the present embodiment, instead of pork or mussels can be replaced with other main ingredients, vegetable materials can be replaced any number, other materials can be replaced with other, seasoning material, spices material and other materials also according to the preparation process embodiment Use as many choices as possible, within the limited numerical limit Doenjang-jjigae, beef doenjang-jjigae, and the maximum amount of miso, using 3.5kg of woven miso-jjigae, jjajang sauce, Cheonggukjang-jjigae, etc. can be produced any number of other products.

(Production Example 8: Kimchi Zhi-baek alum)

(Step 1: Preparation of natural seasonings)

Preparatory Process 0.4 kg of the shell composition prepared in Example 1 and 0.4 kg of the onion composition were taken and prepared.

(Step 2: Selection process of main material)

Preparation process In Example 2, a process of selecting one kind of pork, etc. was performed.

(Step 3: Preparation of the selected main material, such as preliminary processing, use of the 10 steps of Preparation Example 3)

The pork was taken out of the freezer.

(Step 4: Process of preselected main material, preparatory process for 6 steps of Example 4)

PREPARATION PROCESS The pork was cut into 15cm thickness 3cm in all directions by the method of Example 4, and 10kg of water was added to the cauldron, and when boiled, the pork was boiled and boiled for 60 minutes. 2 kg of the composition pulverized in the cauldron was put back to the cauldron 2/3 was carried out to prepare a 4kg cut to 1cm thick 1cm in all directions.

(Step 5: Selecting Vegetable Ingredients)

Preparation process A process of selecting one kind of kimchi in Example 8 was performed.

(Process 6: Processing of Selected Vegetable Materials, 5 Processes of Preparation Example 8)

Preparatory Process In Example 8, kimchi was cut into 2 cm in length, followed by 0.01 kg of cooking oil in a pan, roasted for 10 minutes, and then 10 kg of ripe kimchi was prepared.

(Step 7: process to select other materials) is not selected and there is no process.

(Step 8: Processing of selected other materials, preparation process 5 steps of Example 9) is not selected, there is no process.

(Step 9: Refilling Cauldron with Water)

A process of replenishing water was performed so that the amount of broth of the cauldron became 10 kg.

(Step 10: Process for adding vegetable ingredients to cauldron) No selection, no process.

(Step 11: Process to add other materials to cauldron) is not selected, so there is no process.

(Step 12: Selection and Addition of Seasoning Ingredients)

Preparatory process In Example 5, 0.1kg of salt was selected and added to the cauldron after Step 9, followed by boiling for 3 minutes.

(Step 13: Selection and Addition of Spice Ingredients)

Preparation process In Example 6, red pepper powder 0.01kg, minced garlic 0.1kg, minced ginger 0.005kg was added to the cauldron and boiled for 3 minutes.

(Step 14: Addition of Natural Seasoning)

0.4 kg of the shellfish composition and 0.4 kg of the onion composition prepared in step 1 were added to the cauldron and boiled for 3 minutes.

(Step 15: Process to Add Flour Composition)

Preparatory Process In Example 7, 0.5 kg of the flour composition was taken, added to a cauldron, and boiled for 3 minutes.

(Step 16: Filling the soup charger with the broth composition or broth composition mixed with the dust)

The process of charging and filling the broth composition according to the capacity of the broth charger was performed.

(Step 17: Selection Step of Container)

Preparatory Process In Example 11, a process of selecting a rectangular container divided into two compartments, which is a seventh container suitable for the present example, was performed.

(Step 18: Process to Add Main Material Prepared to Selected Container)

In a rectangular container divided into two compartments, the seventh container, 0.043 kg of the cut pork prepared in step 4 was placed in a wide compartment of the rectangular container.

(Step 19: process to add prepared vegetable material to selected container)

The ripe kimchi prepared in step 6 was added 0.109kg to a square container.

(Process 20: process which can add other materials prepared to the selected container) is not selected and there is no process.

(Step 21: Filling the prepared broth composition in the selected container)

In step 20, the vessel was filled with 0.147 kg of the broth composition with a broth filling machine, followed by vacuum filling and sealing.

(Step 22: Process to fill the prepared rice in the selected container, Preparation process Utilize the rice manufacturing process of Example 10)

Preparatory process 0.15 kg of the rice prepared in Example 10 was vacuum-filled and sealed in a narrow compartment of the container after the step 21 was finished.

(Step 23: Sterilization process of the product)

The sealed product was immersed in 120 ° C. water and left for 30 minutes to sterilize.

(Step 24: Natural cooling process of the product)

After the sterilization process, the product was immersed in flowing water at 25 ° C. to perform natural cooling.

After each process, the total amount of broth products was 27.5kg and 26.1kg, which deducted 5% by weight of loss, was 0.3kg each for a total of 87 kimchi stew soup products and 0.15kg each for rice products. It was filled together in one container and produced as kimchi stew.

In this embodiment, instead of pork can be replaced with other main ingredients such as anchovies, beef, etc. can be replaced with any vegetable material, any other ingredients can be added, seasoning material, spices material and other materials also preparation process According to the embodiment, any number of products, such as anchovy kimchi, beef kimchi, seafood kimchi, kimchi mukkae haejangguk, kimchi soup, saury kimchi, bean bean stew, budge stew, etc. It can be.

The product manufacturing embodiments are not limited only to the above embodiments, but are merely exemplary, so that each material may be selected and controlled by various preparations and processing methods, cutting methods, and limitations within the limited limits for each material. Ina-tang, steamed, hot pot, steamed, stir-fried, tteokbokki, vermicelli, sujebi, etc., which can be consumed immediately with rice.In the manufacture of products, 10kg of water is used as a basic ingredient, and salt, soy sauce, Doenjang, Cheonggukjang, red pepper paste, sugar, tomato ketchup by selecting 1 to 4 kinds of ingredients to limit the limits of the various soups, soup, steamed, hot pot, etc. are to fit.

The main material of the present invention is a principle animal material and includes all edible animals belonging to the gate, river, tree, fruit, genus, species, etc. of the animal classification, and the meat and skin, fat, internal organs, blood, egg, gon, bone, etc. All of this is included.

Main materials of the present invention will be classified as follows for convenience of explanation. However, this is categorized for convenience, and the main ingredients are classified into four categories: dried fish, freshwater fish, marine fish, and animal.

Dried fish includes anchovies, north fish, mackerel, oysters, squids, mussels, shrimps and other dried seafood.

Freshwater fish and shellfish are freshwater fish, freshwater mollusks, and freshwater crustaceans such as crucian carp, carp, eel, loach, catfish, crayfish, pyramids, beatings, swarms, clams, crabs, shrimps, as well as all fish, mollusks, and crustaceans. Includes all of them.

Sea fish and shellfish are marine fish, mollusks, sea crustaceans, echinoderms, and sea squirrels, such as cutlass, mackerel, roe, mackerel, eel, cod, pollock, tuna, flounder, halibut, red meat, dome, rockfish, eel, tuna , Eel, octopus, octopus, squid, shellfish, beating, conch, abalone, oysters, mussels, crab, shrimp, sea urchin, sea cucumber, sea urchin, middling, as well as all fish and animals in the sea, all molluscs, crustaceans, This includes both echinoderm and snail.

Animals include cattle, pigs, dogs, sheep, goats, rabbits, wild boars, chickens, ducks, turkeys, pheasants, growing up, turtles, frogs, crocodiles, whales, snakes and all edible animals.

One to seven kinds of main ingredients were selected and used, and this is usually used for manufacturing soups as one of the main ingredients, but many kinds of ingredients such as octopus and shrimp are used when manufacturing seafood soup containing various seafood ingredients. You can also use ingredients and fish, so you're limited to seven. The names of the main ingredients are meat, skin, fat, intestines, blood, egg, gon, and bone.

Preparatory process In the steps 1 to 6 of Example 4, the cutting method, the boiling time, and the grinding method are slightly different, but the processes from 1 to 6 are different depending on the size of each main material and the softness and rigidity of the meat. As long as the main material used in the present invention can be processed to produce a product.

For example, in step 3, the beef, pork, etc. should be cut into large chunks but boiled in a thick state so that they can be cooked quickly, and are easy to cut in consideration of the shrinkage after ripening. The thickness is generally thinner, so that the broth looks good, and the value is set so as to cut within the limit of 5cm so that 10cm thick 2cm to 20cm square, and the boiling time will be 2 to 5cm thick, allowing 30 to 300 minutes. Put it.

Vegetable materials of the present invention is a principle plant material, and six kinds of root vegetables (root), light vegetables (stem), leafy vegetables (leaf), fruit (fruit), seaweed, kimchi, and includes all its shells and contents. All were made into vegetable materials.

Vegetable ingredients include radish, potatoes, carrots, onions, taro, burdock, lotus root, bellflower, mushrooms, bamboo shoots, aralia, radish sprouts, buttercups, leek, bean sprouts, bean sprouts, sweet potato shoots, leeks, taro, ferns, ferns, Chinese cabbage, Chinese cabbage Boiled, Cabbage, Wild vegetables, Pumpkin, Eggplant, gourd, Wormwood, Wasabi, Dried greens, Mukmul, Broccoli, Celery, Chicory, Kale, Echo, Fresh pepper, Comfrey, Parsley, Green pepper, Green pepper, Chard, Mallow, Green sprouts, Three leaf vegetable, Red pepper In addition to vegetables, tuscany, lettuce, bok choy, kelp, seaweed, 톳, Chinese cabbage kimchi, radish kimchi, all root vegetables, all light vegetables, all leafy vegetables, all fruits, all seaweeds, and all kimchi.

Preparatory process In Example 8, the bulky vegetables, radishes, potatoes, pumpkins, etc. are 1 cm thick, 0.5 cm square, 3 cm thick, 1 cm thick, cut into dices, steamed, easy to cook, and suitable for ingestion. The steaming time was set to 5 to 30 minutes because all of the meat's solidity was wrong.

Since radish sprouts, Chinese cabbage, and buttercups are long vegetable ingredients, they are steamed and cut into 2 to 5 cm because of their proper length when ingested, and for taro, bellflowers, etc. Since it must be steamed, the ripening time was set at 5 to 60 minutes.

The main ingredients allow 0.5 to 10 kg of ingredients to be cooked, and the vegetable ingredients allow 0.3 to 10 kg of raw vegetables or vegetables to be cooked, while the other ingredients can use 0.06 to 10 kg. When the minimum amount of vegetable ingredients is applied, the total amount of ingredients is 0.8kg, and the amount of soup is about 11-14kg, including 10kg of water, seasonings, spices, flour composition, and natural seasonings. If you apply the maximum amount of the main material and vegetable material, the total amount of material is 20kg and the broth amount is about 11 to 14kg, so the amount of broth is less than the total material, so it can be prepared like steam or hot pot. By adjusting, you can produce a variety of soups.

Preparatory Process In preparing the natural seasoning in Example 1, the mixture of raw seashells and water is mixed at a weight ratio of 1: 1, the onion and water are mixed at a weight ratio of 1: 1, and then pulverized with a grinder. This is because water is mixed at a weight ratio of 1: 1 because of easy grinding, and a weight ratio of 1: 1 is an optimal ratio.

In the example of manufacturing the product to add the natural seasonings clam composition and onion composition in the late broth production, after adjusting the liver with salt, soy sauce, etc. at the end of the production 0.1 to 0.5kg and 0.1 to 1kg onion composition It should be boiled for more than 3 minutes and the broth will be softer and taste better. The boiling time was set up to 10 minutes because of the decrease in taste if it boils too long.

The soup tastes good with only one seashell composition, but the raw onion composition is synergistically added to make the taste much smoother and better. The numerical value was limited to a little more than 0.3-0.4 kg, respectively.

If you add a lot of chemical seasoning to the broth, the taste of the broth, but the natural seasoning of the present invention does not feel even when added to the soup does not feel very soft and refreshing and has a very unusual action.

In a method of filling a container composition with a main ingredient, vegetable ingredients, and other ingredients, which is a dry ingredient, in a container, each of the ingredients and the soup composition can be separated and put into a container, and the broth composition of each material can be mixed together and put in a container. Can be.

When the main ingredients, vegetables, or other ingredients are cut largely, or when the broth composition is clear and not stiff, it is better to put each ingredient into a container by hand and put the broth composition with an automatic filling machine. When the stiffness is high, it is good to mix each material and broth composition and fill the container with an automatic charger.

This can be done by adjusting the amount of flour when adding it to the broth. If you add less flour, the weight of each ingredient will sink to the bottom and the heavy one will float upwards. The broth composition cannot be filled together.

When the flour composition is added to the broth, it becomes thick like steamed and curry soup, and the ingredients in the broth are buoyant so that the ingredients are mixed even if they are different in weight. You can fill the container together.

In the case of mixing and filling together, each material should be cut into 1cm thick 1cm to 2cm square 2cm in thickness so that each material dust can be cut into small pieces such as diced so as to easily pass through the pipe of the charger.

The flour composition is made by mixing 0.5kg of flour and 1.5kg of water, which is the maximum amount for one time use, to make 2kg of flour composition, adding about 0.05kg of clear soup and soup, and adding 0.7kg of thick soup like chueotang, and stiff miso It is possible to prepare broth compositions for each kind as described above as the most suitable amount is to add about 1kg, such as steaming, and add 2kg, which is the maximum amount such as steaming. You can use starch or glutinous rice flour instead of flour.

In the preparation process or product manufacturing example, the amount of water, which is the basic material, is 10 kg, but the water can be increased to 50 kg or 100 kg. In this case, the amount of all materials can be increased by 5 times or 10 times to manufacture the product.

Among other ingredients, the herbal medicine is the minimum amount, so that it can boil for 10 minutes with 0.2 kg of water and 0.06 kg of herbal medicine. This is the amount of water is too small (0.2kg) to boil for 10 minutes, and when boiled 0.6kg of the herbal medicine to 2kg of water 10 times the amount of water is large amount of water is not a big problem even if the amount of water evaporated. Therefore, the boiling time is limited to 10 minutes to 120 minutes.

When the weight of broth products is 0.2 to 2kg, only the mixed broth can be used as a separate product, and 0.2 to 5kg can be filled into a container for 1kg 0.3kg, 2kg 0.7kg, etc. The product was reduced to about 0.2kg so that it could be consumed in the form of rice bowl, soup or rice cake. Products to be supplied in large quantities for commercial use can be packed in 2 to 5kg pouch container to save packaging costs.

In addition, two or three oval containers or square containers are filled with 1/3 of the compartments, filling the narrow compartments with rice, and the wide compartments with the broth. This container can be easily eaten with rice, soup, hot pot, and steamed rice. It can act.

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(Sensory test on the action of clams and onions)

The sensory test was carried out to see if the wet grinding of the shellfish and onion of Preparation Example 1 had an effect as a natural seasoning.

Hereinafter, five sensory evaluation agents tasted and evaluated the compositions of Examples 1-2 and Comparative Examples 1-2.

(Example 1: using a seashell composition)

1 kg of water and 0.02 kg of salt were added to the pot and boiled for 2 minutes, 0.04 kg of the shellfish composition prepared in Preparation Example 1 was added and boiled for 3 minutes to complete Example 1 composition.

(Example 2: using the shellfish composition and the raw onion composition)

1 kg of water and 0.02 kg of salt were added to the pot and boiled for 5 minutes. Then, 0.03 kg of the shellfish composition prepared in Example 1 and 0.03 kg of fresh onion composition were added and boiled for 3 minutes to boil for 3 minutes. Completed.

(Comparative Example 1: Use composition of boiled clams and onions)

Add 1 kg of water and 0.02 kg of salt to the pan and boil for 5 minutes. Add 0.2 kg of shellfish and onions 0.1 kg each, and add 0.06 kg of the clam and onion boiled composition to the pan for 5 minutes and boil for 3 minutes. Comparative Example 1 The composition was completed.

(Comparative Example 2: Nothing Used)

1 kg of water and 0.02 kg of salt were added to the pot and boiled for 5 minutes to complete the composition of Comparative Example 2.

Sensory checklist of general taste        Classification 5 people in total Transcript A B C D E Example 1 Composition 4 3 4 4 5 20 Example 2 Composition 4 4 5 5 5 23 Comparative Example 1 Composition One 2 3 One 2 9 Comparative Example 2 Composition One One One One One 5 1: Very poor (5), 2: Bad (10), 3: Normal (15), 4: Good (20), 5: Very good (25)

Sensory checklist of fresh and smooth taste        Classification 5 people in total Transcript A B C D E Example 1 Composition 4 3 3 4 5 19 Example 2 Composition 5 4 4 5 5 23 Comparative Example 1 Composition One One One One 2 6 Comparative Example 2 Composition One One One One One 5 1: Very poor (5), 2: Bad (10), 3: Normal (15), 4: Good (20), 5: Very good (25)

The sensory test by the ranking method was carried out by five sensory test personnel consisting of taste-sensitive housewives of the compositions prepared in Examples 1 and 2 and Comparative Examples 1 and 2, and the results are shown in Table 1 and Table 2. As can be seen, by adding the shell composition and the onion composition prepared by the natural seasoning production method of the present invention to the brine together, the general fresh and soft taste of 23 points showed all of the top grades.

In Comparative Example 1, once the composition of boiled clams and onions was added to brine, the composition did not increase the general taste and fresh and soft taste of the brine. Due to the original taste of the boiled clams and onions as shown in Table 1, the general taste is 9 points, and the fresh and soft taste is shown as 6 points as shown in Table 2 below.

In Comparative Example 2, the addition of nothing to the brine showed the lowest value of 5 points each as shown in Table 1 and Table 2.

As can be seen from the sensory test, the composition made by boiling shellfish and onions once does not work to add a fresh and soft taste even after boiling for 3 minutes in salt water. Boil for 3 minutes after adding it to increase the general taste and fresh and smooth taste.

Rather than adding the shellfish composition alone, adding the shellfish and raw onions together, the synergy of clams and onions will be seen that the taste is even better.

Therefore, the method for producing instant soup using the natural seasoning of the present invention has the following advantages.

1. Gukbab seasoned using the natural seasoning of the present invention can produce a variety of products, such as soup, soup, steamed, hot pot, steamed, stir-fried, sujebi, there is an effect that can be stored for a long time more than one year.

2. Gukbap seasoned with the natural seasoning of the present invention has the effect of producing a delicious taste without using any chemical seasoning.

3. The soup seasoned with the natural seasoning of the present invention is boiled by adding the crushed raw seashells, which is a natural seafood material, and the shellfish's taste is lost due to the catalytic action of the shellfish composition.

4. The soup seasoned with the natural seasoning of the present invention is boiled by adding the pulverized raw clam and raw onions, and the broth composition and the onion composition have an effect of improving the taste of the soup greatly.

5. Gukbab seasoned with the natural seasoning of the present invention can use oval or square container divided into two compartments, filling soup and rice in one container each to heat soup and rice in one microwave oven. , Rice bowls, jjajangbyeol, jjigae albino, sukiyaki albino, and can be characteristically ingested, and also has a very simple effect.

6. According to the manufacturing method of the present invention, a program of the basic manufacturing process is prepared by making each process by material, order, etc. in accordance with the object of the present invention, and each material is selected within the category of this manufacturing process program, Even if the soup of the item can use a variety of main ingredients can be a number of kinds of soup effect.

For example, even seaweed soup can be made from anchovies or beef as the main ingredient, mussels or shellfish can be used as a main ingredient, and seaweed soup can be prepared any number of sea shellfish. Many kinds of miso crab can be prepared by selecting from the limited main ingredients of the present invention such as shellfish, pork, and beef.

Difficult manufacturing process due to the characteristics of various Korean foods, using the manufacturing process program of the present invention, the main ingredients, vegetables and other ingredients in many kinds and types such as soup, soup, steamed rice, hot pot, steamed, stir-fry, sujebi, tteokbokki, vermicelli Many Korean products that are subdivided using ingredients can be produced simply and clearly.

7. Among other ingredients, herbal medicines can be added to the product to improve the quality of the product.

While the invention has been described in detail above with reference to the described embodiments, it will be apparent to those skilled in the art that various modifications and variations are possible within the scope and spirit of the invention, and such modifications and variations fall within the scope of the appended claims. It is also natural.

Claims (4)

In the manufacturing method of the food using natural seasonings, As a natural seasoning, a shellfish composition mixed with fresh shellfish and water at a weight ratio of 1: 1, and then wetly pulverized with a grinder, mixed with onions and water at a weight ratio of 1: 1, and then mixed with an onion composition wetly milled with a grinder. Method of producing a food using the natural seasoning, characterized in that the addition of the composition. The method of claim 1, In the step of preparing a natural seasoning, the shellfish composition is prepared by mixing the raw clam and water in a weight ratio of 1: 1, and then wetly pulverized with a grinder, mixed the raw onion and water in a weight ratio of 1: 1, and then wet with a grinder. Preparing a pulverized onion composition and preparing the shellfish composition and the onion composition in containers, respectively, in a refrigerating chamber or a freezing chamber; Selecting a main material, selecting 1 to 7 kinds of dried fish, freshwater fish, marine fish, and marine fish as the main ingredients; Removing the skin, scales, intestines, etc. of the selected main material or pre-treating with salt, flour, etc., followed by pretreatment of the main material; In the processing step of the main material, 10kg of water is added to the cauldron and boils, the step of processing the main material subjected to the pre-treatment by one of the following six processes selected, (Step 1) The main material was cut into 5 cm thick 1cm to 15cm square 5cm in all directions, boiled in a cauldron for 5 to 60 minutes and then scooped out and pulverized with a pulverizer. 10 kg back to the cauldron, (Step 2) The main material is cut into 5cm squares or 1cm to 15cm squares and 5cm thick, boiled in a cauldron for 5 to 60 minutes, and then drained. 1/5 to 1/3 of the main materials 3 to 10kg are crushed. Pulverizing and filtering the solids and put the pulverized composition back to the cauldron to prepare the remaining 4/5 to 2/3 by cutting 1cm square 1cm to 5cm thick 5cm thick, (3 steps) the main material is cut into 1cm thick 1cm to 3cm square 3cm thick and then boiled in a cauldron for 5 to 60 minutes and then prepared without taking 0.5-10kg of the material, (4 steps) a step of preparing the main material 0.5 to 10kg by cutting the main material into a lump of 10 cm thick 2cm to 20cm thick 5cm in all directions, boiled for 30 to 300 minutes (Step 5) Cut the main material into lumps of 10 cm thick 2 cm to 20 cm thick and 5 cm thick, boil for 30 to 300 minutes, and then remove the main material 0.5 to 10 kg from 1 cm square and 1 cm to 4 cm thick. Preparing to cut to 0.2cm, (Step 6) cutting the main material into 1 cm thick 1cm to 5cm thick 5cm in all or four sides, boiled for 5 to 30 minutes, and then taken out to prepare 0.5-10kg of the main material; Selecting the vegetable material, step of selecting from 1 to 7 kinds among the kinds of vegetables, root vegetables (root), light vegetables (stem), leaf vegetables (leaf), fruit (fruit), seaweeds and kimchi; Pretreatment of the vegetable, the step of removing and washing the skin and the invisible portion of the vegetable material selected above; As a processing step of the vegetable material, selecting and processing one process selected from the following five processes, (1 step) a step of preparing 1 to 10 kg of pre-treated vegetable materials after cutting them into 0.5 cm squares of 0.2 cm to 2 cm squares of 2 cm thick; (2 steps) the pre-processed vegetable material is cut into 0.5 cm to 1 cm thick in all directions and 3 cm in 1 cm thick and steamed for 5 to 30 minutes, then preparing a total of 2 to 10 kg of ripe vegetable materials; (3 steps) a step of preparing a total of 1 to 10 kg of ripe vegetables by steaming the pre-treated vegetable materials for 5 to 60 minutes and cutting them into 2 to 8 cm in length, (4 steps) pre-processed vegetable materials are cut into 2 to 5 cm and then edible oil or sesame oil in a pan with 0.1 to 0.5 kg and roasted for 5 to 10 minutes to prepare 2 to 10 kg; (Step 5) cutting the vegetable material into 2 to 5 cm and preparing 1 to 10 kg; In the step of replenishing water, replenishing water so that the cauldron broth becomes 10 kg; In the boiling step, the cauldron may be added to the vegetable material subjected to the processing step and boil for 3 to 10 minutes; Selection of other ingredients: vermicelli, tofu, tofu, soft tofu, sujebi, glutinous rice dumpling, sliced rice cake, tteokbokki, sausage, ham, fish cake, bean curd, jelly, dumpling and herbal licorice, tofu, gojija, windbreak, bank, Baekchul, Bokryeong, Bokbunja, Cornus, Potion, lotus root, Schisandra chinensis, Ginseng, Longan meat, Ginseng, Spirit, Creation, Irises, Cheonma, Taxa, Pagoda, Ogapi, Prickly Pear, Sagunja, Humpback, Oak, Lacquer Tree, Singer, Pedestrian, Safflower, 1 to 4 selectable from Astragalus, yellow, green, antler, baek sleep, silkworm, control, Cordyceps sinensis and royal jelly; In the processing step of the selected other material, the step of selecting one process from the following five processes, (1 step) a step of preparing 3 to 10 kg by cutting the selected other material into 0.5 cm to 1 cm thick to 3 cm thick 3 cm square; (2 step) the selected other ingredients are soaked in water for 30 to 60 minutes, steamed in boiling water for 5 to 10 minutes, cooled in cold water and then dried to prepare 3 to 10 kg, (3 step) the step of steaming the selected other ingredients in boiling water for 5 to 10 minutes and then cooled in cold water and then scooped out to prepare 3 to 10 kg, (Step 4) preparing 3 to 10 kg of the selected other material; (Step 5) The herbal medicine among the selected other ingredients is 0.2 to 0.8kg of water to put the herbal medicine 0.06 to 0.5kg, boil for 10 to 120 minutes, take out the herbal medicine, and then concentrated to prepare a herbal medicine extract solution 0.1 to 0.5kg. In the step of adding other materials, the step of adding the other materials after the processing step to the cauldron; In the step of adding and boiling seasoning ingredients, seasoning salt 0.04 to 0.24 kg, soy sauce 0.04 to 1.5 kg, soybean paste 0.01 to 3.5 kg, cheonggukjang 0.5 to 1.5 kg, red pepper paste 0.01 to 0.6 kg, roasted spring rolls 1 to 3 kg, sugar 0.01 To 1.5kg, 0.1 to 0.5kg tomato ketchup 1 to 4 of the selected to add to the cauldron and boil for 3 to 10 minutes; In the step of adding and boiling spice ingredients, red pepper powder 0.01 to 0.8 kg, garlic 0.1 to 0.4 kg, ginger 0.005 to 0.2 kg, pepper 0.001 to 0.01 kg, red pepper powder 0.001 to 0.01 kg, sesame 0.01 to 0.05 kg, perilla 0.01 to 0.05 kg, sesame oil 0.01 to 0.05 kg, perilla oil 0.01 to 0.05 kg, vinegar 0.005 to 0.01 kg, chopped green pepper 0.01 to 0.2 kg, minced sesame leaf 0.05 to 0.01 kg, chopped soothing 0.05 to 0.1 kg, chopped mugwort 0.05 to 0.1 Kg, laver powder from 0.01 to 0.05kg 1 to 8 kinds to add to the cauldron and boil for 3 to 10 minutes; As a natural seasoning step, adding 0.1 to 0.5 kg of shellfish composition and 0.1 to 1 kg of onion composition prepared in the natural seasoning to the cauldron and boil for 3 to 10 minutes; In the step of adding a flour composition, one of the flour, starch, glutinous rice flour is mixed with 0.5kg and 1.5kg of water to prepare a flour composition and the composition is added 0.5 to 20kg to the cauldron 3 Boiling to 10 minutes to complete the broth composition or the mixed broth composition; In the filling step, filling the charger with the broth composition or broth composition mixed with the dust; In the selection step of the container, the container is a step of selecting one or two of the retort pouch, cans, soup bowl container, rice bowl container, square container, oval container divided into two compartments, square container divided into two compartments; A main material addition step, the step of adding the prepared main material to the selected container; A vegetable material addition step, the step of adding the prepared vegetable material to the selected container;  Adding other materials, wherein the other materials prepared above are added to the selected container; Filling the broth, adding the broth composition or broth composition mixed with a filling and sealing by filling with vacuum or nitrogen; In the step of preparing rice, after selecting 1 to 5 kinds of grains such as white rice, glutinous rice, brown rice, black rice, barley rice, beans, red beans, crude, sorghum, wash the selected grains and soak for 10 to 120 minutes, Preparing grains by pouring the grains and water in an oven at a weight ratio of 1: 0.8 to 1: 1.2, putting them in a steamer, steaming for 40 to 60 minutes, and then steaming for 10 to 20 minutes; In the step of filling the rice, filling the prepared rice in the selected container, and filling and sealing with vacuum or nitrogen; Sterilizing, sterilizing the sealed broth product and the rice product by immersion in water at 115 to 120 ° C. for 20 to 40 minutes; And Natural cooling by immersing the products subjected to the sterilization step in flowing water at about 20 to 26 ° C .; Method of producing instant foods using the natural seasoning consisting of. Food using natural seasoning prepared by the method of claim 1. Instant food using natural seasoning prepared by the method of claim 2.