KR100515814B1 - A Manufacturing Process and Marine Products Bun Stuffing - Google Patents

A Manufacturing Process and Marine Products Bun Stuffing Download PDF

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KR100515814B1
KR100515814B1 KR10-2003-0075359A KR20030075359A KR100515814B1 KR 100515814 B1 KR100515814 B1 KR 100515814B1 KR 20030075359 A KR20030075359 A KR 20030075359A KR 100515814 B1 KR100515814 B1 KR 100515814B1
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weight
dumplings
seafood
dumpling
vegetables
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KR10-2003-0075359A
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KR20050040216A (en
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희 철 박
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희 철 박
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/20—Shapes for preparing foodstuffs, e.g. meat-patty moulding devices, pudding moulds

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

본 발명은 해물만두 및 그 제조방법에 관한 것이다.The present invention relates to a seafood dumpling and a manufacturing method thereof.

주지하는 바와 같이 만두는 돼지고기와 야채를 주성분으로, 부가되는 재료와 모양, 조리방법 따라 다양한 종류가 알려져 있는 바, 과거 먹거리가 다양하지 못하고 영양가 있는 음식을 섭취하기 어려웠던 시절에는 기호가 매우 높았으나, 육류 섭취가 과대한 현대인들은 비만으로 인하여 각종 성인병에 시달리고 있으며, 식품의 선택과 운동, 다이어트에 많은 신경을 쓰고 있다. 특히, 주 소비층이라 할 수 있는 현대의 젊은 여성들은 돼지고기가 많이 들어간 만두를 기피하는 현상이 두드러져 그 소비가 점차 줄어드는 추세로서 만두 시장은 그 성장의 한계에 부딪히게 되었다.As is well known, dumplings are mainly made of pork and vegetables, and various types are known according to the ingredients, shapes, and cooking methods.In the past, the taste was very high in the days when the food was not diverse and it was difficult to eat nutritious food. In addition, modern people with excessive meat intake suffer from various adult diseases due to obesity, and pay much attention to food selection, exercise, and diet. In particular, modern young women, the main consumers, have avoided dumplings that contain a lot of pork, and their consumption is gradually decreasing. As a result, the dumpling market is facing a limit to its growth.

본 발명은 만두가 가지는 간편한 제조와 조리방법을 살리는 동시에 만두의 주재료인 돼지고기에서 탈피하여 오징어, 문어, 쭈꾸미, 낙지, 해삼 등과 같은 연체해물을 주재료로하여 새우, 게 등과 같은 갑각류해물, 바지락, 동죽, 대합 등과 같은 패류해물, 기타 다시마, 미역 등의 해조류를 첨가하여 기존 만두의 부재료인 잡채, 두부, 각종 야채와 함께 믹싱하여 만두속을 만들어 지방이 없고 미네랄이 풍부한 고단백 식품으로 담백한 해물맛을 즐길 수 있으면서 비만의 염려가 없는 전혀 새로운 개념의 해물만두 제조 방법을 제공하기 위한 것이다.The present invention makes use of the simple manufacturing and cooking method of dumplings, and at the same time to escape from pork, the main ingredient of dumplings, as the main ingredients such as squid, octopus, squash, octopus, sea cucumbers, crustaceans such as shrimp, crab, clam, Seaweeds such as dongjuk, clams, and other seaweeds such as kelp and seaweed are added and mixed with other ingredients such as miscellaneous vegetables, tofu, and various vegetables to make dumplings, making it a fat-free, mineral-rich, high-protein food. It is to provide a seafood dumpling manufacturing method of a completely new concept that can be enjoyed without the risk of obesity.

Description

해물만두 및 그 제조방법{A Manufacturing Process and Marine Products Bun Stuffing}Seafood dumplings and its manufacturing method {A Manufacturing Process and Marine Products Bun Stuffing}

본 발명은 해물만두 및 그 제조방법에 관한 것으로, 상세하게는 진공 포장 상태로 유통되어 만두 체인점이나 일반 가정에서 간단히 증기 찜솥에 쪄서 먹게되는 만두를 각종의 해물을 이용하여 지방이 없이 담백하고 맛있게 제조할 수 있는 해물만두 제조방법에 관한 것이다.The present invention relates to a seafood dumpling and a method for manufacturing the same, and in particular, the dumpling which is distributed in a vacuum packaging state and simply steamed in a steam steamer at a dumpling chain store or a general household using a variety of seafoods to produce a light and delicious food without fat. It relates to a seafood dumpling manufacturing method that can be.

주지하는 바와 같이 만두는 돼지고기를 주성분으로 잡채, 두부 및 각종의 야채 등이 믹싱된 만두속을 밀가루 반죽으로 얇게 만든 만두피에 싸서 다양한 크기로 만들어 증기 찜솥에 쪄서 먹게되는 것으로, 옛날부터 분식점이나 일반 가정에서 애용하여 먹던 대중음식 중의 하나이다.As is well known, dumplings are made of pork dumplings mixed with pork, tofu and various vegetables, wrapped in a thin dumpling skin made of flour dough, and made into various sizes and steamed in steam steamers. It is one of the favorite foods used at home.

만두는 돼지고기와 야채를 주성분으로, 부가되는 재료와 모양, 조리방법 따라 다양한 종류가 있으며, 현재까지 알려진 것으로는 왕만두, 고기만두, 통만두, 김치만두, 물만두, 튀김만두, 만두국, 떡 만두국 등이 알려져 있다.Dumplings are mainly made of pork and vegetables, and there are various kinds according to the ingredients, shapes, and cooking methods.To date, known dumplings, meat dumplings, whole dumplings, kimchi dumplings, water dumplings, fried dumplings, dumpling soup, rice cake dumpling soup, etc. This is known.

이와 같은 종래의 많은 종류의 만두에는 통상 돼지고기를 넣는 것을 필수로 하다시피 만들어지고 있으며, 일부 가정에서 만들어 먹는 경우 돼지고기를 빼고, 김치와 두부를 야채와 함께 넣어 만들어 먹기도 하지만 거의 대개는 돼지고기를 넣어 만들어 먹게되는 것이 통례이다.Many of these conventional dumplings are usually made with pork, and if you are eating at home, you can eat pork and vegetables with vegetables, but most of them are pork. It is customary to put and eat.

만두는 만들기 쉽고 조리가 간편할 뿐만 아니라 영양이 풍부하여 바쁜 현대인들에게 적합하므로 최근에는 기계화된 제조공장에서 대량 제조하여 진공 포장 상태로 쇼핑 마트 등에서 판매하고 있으며, 음식점이나 가정에서 간단히 찌거나 국을 끓여 먹을 수 있도록 판매되고 있다.Dumplings are easy to make, easy to cook, and rich in nutrition, making them suitable for busy modern people.In recent years, dumplings are manufactured in large quantities in a mechanized manufacturing plant and sold in shopping marts in vacuum packaging. It is sold for boiling.

또한, 만두 체인점에서는 1차 가공되어 공급되는 각종 만두를 점포에서 찜솥에 찌거나 국을 끓여 전문적으로 판매하고 있는 바, 새로운 식품 산업의 한 분야로 성장하게 되었다.In addition, the dumpling chain stores have been selling steamed dumplings or steamed soups at the shops. They have grown into a new food industry.

그러나, 과거 먹거리가 다양하지 못하고 영양가 있는 음식을 섭취하기 어려웠던 시절에는 기호가 매우 높았으나, 육류 섭취가 과대한 현대인들은 비만으로 인하여 각종 성인병에 시달리고 있으며, 식품의 선택과 운동, 다이어트에 많은 신경을 쓰고 있다. 특히, 주 소비층이라 할 수 있는 현대의 젊은 여성들은 돼지고기가 많이 들어간 만두를 기피하는 현상이 두드러져 그 소비가 점차 줄어드는 추세로서 만두 시장은 그 성장의 한계에 부딪히게 되었다.However, in the past when food was not diverse and it was difficult to eat nutritious foods, the preference was very high, but modern people with excessive meat intake suffer from various adult diseases due to obesity, and much attention is paid to food selection, exercise, and diet. Writing. In particular, modern young women, the main consumers, have avoided dumplings that contain a lot of pork, and their consumption is gradually decreasing. As a result, the dumpling market is facing a limit to its growth.

본 발명은 이와 같은 제결점을 감안 해결하기 위하여 안출된 것으로서, 만두가 가지는 간편한 제조와 조리방법을 살리는 동시에 만두의 주재료인 돼지고기에서 탈피하여 오징어, 갑오징어, 문어, 쭈꾸미, 꼴뚜기, 낙지, 해삼 등과 같은 연체해물을 주재료로하여 , 새우, 게, 바다가재 등과 같은 갑각류해물 바지락, 동죽, 대합, 소라, 홍합 등과 같은 패류해물, 기타 다시마, 미역, 파래 등의 해조류를 첨가하여 기존 만두의 부재료인 잡채, 두부, 각종 야채와 함께 믹싱하여 만두속을 만들어 지방이 없고 미네랄이 풍부한 고단백 식품으로 담백한 해물맛을 즐길 수 있으면서 비만의 염려가 없는 전혀 새로운 개념의 해물만두 및 그 제조 방법을 제공하기 위한 것이다.The present invention was devised to solve the above-mentioned drawbacks, taking advantage of the easy manufacturing and cooking method of dumplings at the same time to escape from pork, the main ingredient of dumplings, squid, cuttlefish, octopus, squash, pods, octopus, sea cucumber Mainly made of oversea seafood such as shellfish, shellfish such as shrimp, crab, lobster, shellfish such as sea bream, clam, clam, seashell, mussel and other seaweeds such as seaweed, seaweed, seaweed, etc. It is to provide a completely new concept of seafood dumplings and a method of manufacturing the same. .

이하, 바람직한 실시예에 따라 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention according to a preferred embodiment in detail as follows.

본 발명의 만두소 주 재료는 해물로서, 오징어, 갑오징어, 문어, 쭈꾸미, 꼴뚜기, 낙지, 해삼 등과 같은 연체해물 30 중량%와, 바지락, 동죽, 대합, 소라, 홍합 등과 같은 패류해물 10 중량%와, 새우, 게, 바다가재 등과 같은 갑각류해물 10 중량%와, 다시마, 미역, 파래 등의 해조류 10 중량%로 총 60%의 해물로 구성되는데, 이때, 상기 연체해물, 패류해물, 갑각류해물은 각각의 종류 범위 안에서 한개 혹은 복수개로 그 해당 중량% 범위 안에서 선택하여 조성되며, 이와 같은 해물 만두소에 부가하여 야채 15 중량%, 두부 10 중량%, 당면 10 중량%, 양념류 5 중량%로 구성된다.The main material of the dumpling beef of the present invention is seafood, 30% by weight of molten seafood such as squid, cuttlefish, octopus, squash, squid, octopus, sea cucumber, and 10% by weight of shellfish seafood such as clam, cabbage, clam, conch, mussel, etc. 10% by weight of shellfish, shrimp, crab, lobster, etc., and 10% by weight of seaweed, such as kelp, seaweed, and green sea, with a total of 60% of seafood, wherein the molten seafood, shellfish, and shellfish are each It is composed of one or more than one in the range of the type selected from within the corresponding weight% range, and in addition to such seafood dumplings consists of 15% by weight of vegetables, 10% by weight of tofu, 10% by weight of noodles, 5% by weight of spices.

이때, 상기 야채의 구성비는 당근 7중량%, 부추 5중량%, 파 3중량%로 구성되며, 양념류의 구성비는 마늘 2중량%, 생강 1중량%, 후추 1중량%, 소금 1중량%로 구성된다.At this time, the composition of the vegetable is composed of carrot 7% by weight, leek 5% by weight, green onion 3% by weight, the composition of the seasoning is composed of garlic 2% by weight, ginger 1% by weight, pepper 1% by weight, salt 1% by weight. do.

이와 같이 조성되는 해물만두의 소는 밀가루를 식염과 물을 첨가하여 반죽시켜 2~3mm 두께로 형성한 통상의 만두피에 싸서 공지된 방법의 수공 또는 자동화 생산라인에 의하여 만두를 빚어 제조하게 되는 바, 그 제조 공정을 순차 설명하면 다음과 같다.The bark of seafood dumplings thus prepared is wrapped in a conventional dumpling skin formed by kneading flour with salt and water to form a thickness of 2 to 3 mm, and then produced by making dumplings by a manual or automated production line of a known method. The manufacturing process is explained in order as follows.

제 1공정 ; 이물질을 제거하고 깨끗한 물로 세척한 60 중량%의 해물 만두소 재료(연체해물 30 중량%, 패류해물 10 중량%, 갑각류해물 10 중량%, 해조류 10 중량%) 40~50Kg을 망통체에 담은 다음, 미리 물 80~100ℓ에 통무우 5~10kg, 멸치 3~5kg, 다시마 2~3kg을 망사 자루에 넣어 100℃로 30분 이상 끓인 국물통 내에 5~7분간 담가 데쳐 내어 준비한다.First step; After removing foreign substances and washing with clean water, 40 to 50 kg of 60% by weight seafood dumpling stuffing (30% by weight of seafood, 10% by weight of shellfish, 10% by weight of shellfish), and 10% by weight of seaweed were placed in a mesh tube beforehand. 5 ~ 10kg of whole radish, 3 ~ 5kg of anchovies, 2 ~ 3kg of kelp are placed in a mesh bag and boiled for 5-7 minutes in a broth boiled at 100 ℃ for 30 minutes.

제 2공정 ; 상기 망통체에 4~6mm 잘게 자른 당면 10 중량%를 100℃ 끓는 물에서 넣어 5~10분간 끓여 낸 다음 찬물로 씻어 망체 그릇에 받쳐 물이 빠지도록 준비한다.Second process; Put 10% by weight of 4 ~ 6mm finely chopped vermicelli into the mesh tube in 100 ° C. boiling water, boil for 5 to 10 minutes, wash with cold water, and prepare to drain the water by applying it to the mesh bowl.

제 3공정 ; 상기 제 1공정에서 데쳐 낸 해물 만두소 재료 60 중량%와, 야채 15 중량%를 세절기에 넣고 5~10mm의 크기로 세절가공 한다.Third process; 60% by weight of seafood dumplings boiled in the first step and 15% by weight of vegetables are put in a thinner and cut into pieces of 5 to 10 mm in size.

제 4공정 ; 상기 제 3공정에서 세절된 해물 만두소 재료 60 중량%와, 야채 15 중량%에 두부 10 중량%를 으깨어 넣은 다음 믹서기에서 믹싱 혼합하여 갈아 낸다.4th process; 60% by weight of seafood dumpling stuffed in the third step and 10% by weight of tofu are crushed into 15% by weight of vegetables, followed by mixing and mixing in a blender to grind.

제 5공정 ; 제 4공정에서 믹싱된 재료에 잘게 잘라 삶아 놓은 당면 10 중량%와, 양념류 5 중량%(마늘 2중량%, 생강 1중량%, 후추 1중량%, 소금 1중량%)를 첨가하여 혼합기에서 혼합시켜 만두소 재료를 완성한다.5th process; 10% by weight of finely chopped boiled vermicelli and 5% by weight of spices (2% by weight of garlic, 1% by weight of ginger, 1% by weight of pepper, 1% by weight of salt) are added to the mixed material in the fourth step and mixed in a mixer. Complete the dumpling stuff.

제 6공정 ; 상기 제 1~5 공정에서 제조된 만두소를 통상의 방법으로 별도로 만들어진 만두피(밀가루를 식염과 물을 첨가하여 반죽시켜 2~3mm 두께로 형성한 통상의 만두피)에 공지된 방법의 수공 또는 자동화 생산라인에 의하여 소정량씩 넣어 만두를 빚어낸다.6th process; Handmade or automated production line of the known method for dumplings prepared in the first to fifth process in a conventional dumpling skin (common dumpling skin formed by kneading flour and salt and water to form a thickness of 2-3mm) By a predetermined amount to make dumplings.

제 7공정 ; 제 6공정에서 빚어진 만두를 120~130℃의 스팀조에서 5~7분간 가열한 다음 -15~18℃의 냉각조에서 15~20분간 냉풍으로 냉각 시킨다.7th process; The dumplings formed in the sixth step are heated in a steam bath at 120 to 130 ° C. for 5 to 7 minutes and then cooled by cold air for 15 to 20 minutes in a cooling tank at -15 to 18 ° C.

제 8공정 ; 냉각된 만두를 크기별로 형성된 포장대에 일정량씩 계근하여 넣은 다음 진공 포장시켜 박스에 포장한 후 냉동 보관한다.Eighth step; The cooled dumplings are weighed into the packing table formed by size, and then vacuum-packed, packed in boxes, and frozen.

이상의 공정에 의하여 제조된 본 발명은 박스 단위로 포장하여 냉동 상태에서 유통되어 해물만두 전문 체인점이나, 일반 가정에서 찜솥 또는 전자레인지, 가스레인지 등에서 약 5~10분간 재가열하여 먹게 되는 것이다.The present invention manufactured by the above process is packaged in a box unit and distributed in a frozen state, and is eaten by reheating for about 5 to 10 minutes in a seafood dumpling specialty chain store, a steamer or a microwave oven, or a gas stove in a general home.

상기한 바와 같은 본 발명 해물만두는 일체의 동물성 지방 성분이 포함되지 않은 해물과 야채류 및 곡류 만을 사용하여 제조됨으로 미네랄이 풍부한 고단백 알칼리성 식품으로 비만의 염려 없이 담백한 맛을 즐길 수 있게되어 남녀노소 누구에게나 현대인의 간편한 영양식을 제공할 수 있게되는 것이다.The seafood dumplings of the present invention as described above are manufactured using only seafood, vegetables and grains that do not contain any animal fat components, and are rich in minerals and high protein alkaline foods, so that they can enjoy a light taste without fear of obesity. It will be able to provide easy nutrition of modern people.

Claims (2)

밀가루를 식염과 물을 첨가하여 반죽시켜 2~3mm 두께로 형성한 통상의 만두피에 만두소를 소정량씩 싸서 공지된 방법의 수공 또는 자동화 생산라인에 의하여 제조되는 만두에 있어서, In the dumplings produced by a manual or automated production line of a known method by wrapping a small amount of dumplings in a conventional dumpling skin formed by kneading flour with salt and water to form a thickness of 2 to 3 mm, 상기 만두소를 오징어, 갑오징어, 문어, 쭈꾸미, 꼴뚜기, 낙지, 해삼의 연체해물 30 중량%와, 바지락, 동죽, 대합, 소라, 홍합의 패류해물 10 중량%, 새우, 게, 바다가재 의 갑각류해물 10 중량%, 다시마, 미역, 파래의 해조류 10 중량%로 조성되는 총 60%의 해물 만두소 재료와;30% by weight of the molluscs of squid, cuttlefish, octopus, squash, octopus, octopus, sea cucumber, and 10% by weight of shellfish, clam, clam, conch and mussel shellfish, shrimp, crab, lobster shellfish A total of 60% of seafood dumplings material composed of 10% by weight, 10% by weight of seaweed of seaweed, seaweed, seaweed; 당근 7중량%, 부추 5중량%, 파 3중량%로 조성되는 총 15 중량%의 야채와;15% by weight of vegetables consisting of 7% carrots, 5% leeks, 3% leeks; 두부 10 중량%와; 10% by weight of tofu; 당면 10 중량%와; 10 wt% vermicelli; 마늘 2중량%, 생강 1중량%, 후추 1중량%, 소금 1중량%로 총 5 중량%의 양념류로 조성됨을 특징으로 하는 해물만두.Seafood dumplings, characterized in that 2% by weight of garlic, 1% by weight of ginger, 1% by weight of pepper, 1% by weight of salt is composed of 5% by weight of spices. 통상의 방법으로 별도로 만들어진 만두피(밀가루를 식염과 물을 첨가하여 반죽시켜 2~3mm 두께로 형성한 통상의 만두피)에 공지된 방법의 수공 또는 자동화 생산라인에 의하여 만두소를 소정량씩 넣어 만두를 빚어낸 다음 스팀 가열 후 급냉시켜 진공 포장 제조되는 만두 제조방법에 있어서,Put dumplings in a predetermined amount by hand or automated production line of a known method in a dumpling skin made separately by a conventional method (ordinary dumplings made by adding salt and water to flour to form a thickness of 2 to 3 mm). In the method of manufacturing dumplings that are made by vacuum heating after quenching after steam heating 이물질을 제거하고 깨끗한 물로 세척한 60 중량%의 해물 만두소 재료(연체해물 30 중량%, 패류해물 10 중량%, 갑각류해물 10 중량%, 해조류 10 중량%) 40~50Kg을 망통체에 담은 다음, 미리 물 80~100ℓ에 통무우 5~10kg, 멸치 3~5kg, 다시마 2~3kg을 망사 자루에 넣어 100℃로 30분 이상 끓인 국물통 내에 5~7분간 담가 데쳐 내어 준비하는 제 1공정 ; After removing foreign substances and washing with clean water, 40 to 50 kg of 60% by weight seafood dumpling stuffing (30% by weight of seafood, 10% by weight of shellfish, 10% by weight of shellfish), and 10% by weight of seaweed were placed in a mesh tube beforehand. A first step of preparing 5-10 minutes of whole radish 5-10 kg, anchovies 3-5 kg, and kelp 2-3 kg in a mesh bag and soaking in a broth boiled at 100 ° C. for 30 minutes for 5-7 minutes; 상기 망통체에 4~6mm 잘게 자른 당면 10 중량%를 100℃ 끓는 물에서 넣어 5~10분간 끓여 낸 다음 찬물로 씻어 망체 그릇에 받쳐 물이 빠지도록 준비하는 제 2공정 ; A second step of preparing 10 to 10% by weight of 4 ~ 6mm finely chopped vermicelli into the mesh tube in 100 ° C. boiling water, boiling for 5 to 10 minutes, then washing with cold water to prepare the drained water in a mesh bowl; 상기 제 1공정에서 데쳐 낸 해물 만두소 재료 60 중량%와, 야채 15 중량%를 세절기에 넣고 5~10mm의 크기로 세절가공 하는 제 3공정 ; A third step of cutting into a size of 5 to 10 mm by inserting 60% by weight of the seafood dumpling stuffing material and 15% by weight of vegetables boiled in the first step into a thinner; 상기 제 3공정에서 세절된 해물 만두소 재료 60 중량%와, 야채 15 중량%에 두부 10 중량%를 으깨어 넣은 다음 믹서기에서 믹싱 혼합하여 갈아 내는 제 4공정 ; A fourth step of crushing 60% by weight of seafood dumpling stuffed in the third step and 10% by weight of tofu in 15% by weight of vegetables, followed by mixing and mixing in a mixer; 제 4공정에서 믹싱된 재료에 잘게 잘라 삶아 놓은 당면 10 중량%와, 양념류 5 중량%(마늘 2중량%, 생강 1중량%, 후추 1중량%, 소금 1중량%)를 첨가하여 혼합기에서 혼합시켜 만두소 재료를 완성하여 제조됨을 특징으로 하는 해물만두 제조방법.10% by weight of finely chopped boiled vermicelli and 5% by weight of spices (2% by weight of garlic, 1% by weight of ginger, 1% by weight of pepper, 1% by weight of salt) are added to the mixed material in the fourth step and mixed in a mixer. Seafood dumpling manufacturing method characterized in that the completed dumplings material.
KR10-2003-0075359A 2003-10-28 2003-10-28 A Manufacturing Process and Marine Products Bun Stuffing KR100515814B1 (en)

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Publication number Priority date Publication date Assignee Title
KR20160067389A (en) 2014-12-04 2016-06-14 김영삼 Roll Fried Dumplings and Method of Manufacturing Thereof
KR20210051493A (en) 2019-10-30 2021-05-10 이인철 Four coloered mandoo stew and manufacturing method thereof

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* Cited by examiner, † Cited by third party
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KR100777832B1 (en) * 2007-02-06 2007-11-28 주식회사동진식품 Dumplings comprising leaves of bun filling of mixing the alaska pollack paste and cuttlefish and method for making of the same

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160067389A (en) 2014-12-04 2016-06-14 김영삼 Roll Fried Dumplings and Method of Manufacturing Thereof
KR20210051493A (en) 2019-10-30 2021-05-10 이인철 Four coloered mandoo stew and manufacturing method thereof

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