KR100523534B1 - The bean-curd sundae sausage manufactur - Google Patents

Abstract

The present invention relates to a method of manufacturing sundae, and more particularly, tofu is made of a large number of vegetables and various seasonings, and the contents of sundae, which are high in nutrients, are pre-washed in pig porcelain or spear, and then tied both ends well. It relates to a method of manufacturing tofu sundae prepared by putting ginger, whole garlic, soybean paste, cinnamon, licorice, ginseng, jujube and boiled with water.

An object of the present invention, by using the main ingredient of the sundae contents tofu can reduce the vivid taste of pork, the taste is light, and eating sundae can automatically ingest vegetables beneficial to the human body is beneficial to health and a large amount of It is to provide a tofu sundae manufacturing method does not get tired even if you eat sundae.

In order to achieve the above object, the present invention washes the domestic beans several times in clear water and then soaked in water for about 10 hours and then put it in a millstone and then go with water and put the beans in the millstone into a cauldron and make firewood for about 100 Place the soybeans boiled once at the city's temperature in a basket and filter the boiled soybeans on the cloth to separate soy milk and sesame seeds. Sprinkle coagulant (purified sea water) evenly on soy milk, boil it on low heat for about 15 minutes to make soft tofu, spread thin crust on square tofu and spread it together to make tofu, and then tofu Soup, carrots, onions, vermicelli, salt, seasonings, etc. are mixed to make sundae, and salt or wheat flour It is prepared by adding a substitute.

Description

The bean-curd sundae sausage manufactur}

The present invention relates to a method of manufacturing sundae, and more particularly, tofu is made of a large number of vegetables and various seasonings, and the contents of sundae, which are high in nutrients, are pre-washed in pig porcelain or spear, and then tied both ends well. It relates to a method of manufacturing tofu sundae prepared by putting ginger, whole garlic, soybean paste, cinnamon, licorice, ginseng, jujube and boiled with water.

Generally, sundae is made by washing pig intestines cleanly to make sundae shells, and then the contents are mixed with pork, vermicelli, tofu and various seasonings, and the contents are inserted into sundae shells and cooked in hot water or steam. As one of Korea's indigenous foods, Sundae is required to have high nutritional value and taste due to the development of food culture.

In the conventional sundae manufacturing method, nutrients are increased by various seasonings and ingredients, and are vacuum-packed and manufactured and sold as instant foods. However, due to the inherent odor of pork generated from pork and sundae skin, one of the contents, There has been a problem that the taste is lowered.

In addition, conventional sundae has a problem in that the proportion of vegetables in the contents thereof is generally small, so that digestion is difficult when excessively ingested.

The present invention was devised to solve the above problems, and an object of the present invention is to reduce the vivid taste of pork by using tofu as the main ingredient of the contents of sundae, and the taste is light and the sundae eats to the human body It is possible to automatically take advantage of vegetables, it is beneficial to health, and to provide a tofu sundae manufacturing method does not get tired even if you eat a large amount of sundae.

In order to achieve the above object, the present invention washes the domestic beans several times in clear water and then soaked in water for about 10 hours and then put it in a millstone and then go with water and put the beans in the millstone into a cauldron and make firewood for about 100 Place the soybeans boiled once at the city's temperature in a basket and filter the boiled soybeans on the cloth to separate soy milk and sesame seeds. Sprinkle coagulant (purified sea water) evenly on soy milk, boil it on low heat for about 15 minutes to make soft tofu, spread thin crust on square tofu and spread it together to make tofu, and then tofu Soup, carrots, onions, vermicelli, salt, seasonings, etc. are mixed to make sundae, and salt or wheat flour It is prepared by adding a substitute.

Hereinafter, the tofu sundae manufacturing method of the present invention will be described.

First, wash the domestic beans several times in clear water, then soaked in water for about 10 hours, then put it in a millstone and go with water.

Then, put the soybeans in the millstone into the cauldron, make a wood fire, put the soybeans boiled once at a temperature of about 100 cities, put a cloth on a basket (basket), and filter the boiled soybeans on the cloth to separate soy milk and sesame.

After that, put the separated soy milk in the cauldron and make a wood fire to boil again to the temperature of about 100 cities, when the soy milk begins to boil in the cauldron, sprinkle evenly purified natural coagulant (purified sea water) to the soy milk.

Then, add a natural coagulant to boiling soy milk and keep the fire to a low for about 15 minutes.

If the tofu is well united in the cauldron, put a thin cloth on the square tofu and spread the united tofu into the tofu frame, then cover the tofu cover and place heavy dolmidol on the tofu to make the tofu for 20 minutes. Mushrooms, carrots, onions, vermicelli, salt, seasonings, etc. are mixed properly in the tofu to make sundae, and the salted or flour-added sundae prepared in the leek or large intestine makes the tofu sundae Is completed.

Hereinafter, embodiments of the present invention will be described.

1st process (soybean process)

 Wash the beans in clear water and soak in water for about 10 hours.

Second Process (Bulled Soybean Grinding Process)

Soak the soybeans for about 10 hours in a millstone and grind with water.

3rd process (Busy boiling process)

 Put ground soybean (milled) soybeans into the cauldron, make a wood fire, and boil it once at a temperature of about 100 cities.

4th process (soy milk and sebum separation process)

 Put the boiled soybeans on the basket and filter the boiled soybeans on the cloth to separate soy milk and sesame.

5th process (soy milk boiling process)

Put the separated soy milk into the cauldron, make a wood fire and boil it again to the temperature of about 100 cities.

6th process (solidification process)

When soy milk begins to boil in a cauldron at about 100 degrees C, sprinkle evenly sprinkled natural coagulant (purified seawater) on soy milk.

7th Process (Pure Tofu Manufacturing Process)

Add the natural coagulant to the boiling soymilk and lightly burn the fire, waiting for the tofu to lump for about 15 minutes.

8th process (tofu manufacturing process)

When the tofu is well united in the cauldron, spread a thin cloth on the square tofu and spread the united tofu into the tofu frame. Then, cover the tofu cover and place heavy dolmidol on the top to harden the tofu for about 20 minutes.

9th process (pig makchang and Daechang care process)

 Prepare the pork spear and large spear prepared in advance by washing with salt and flour, and then drain it by putting them in a basket.

10th process (material preparation process in tofu sundae)

Finely chopped the prepared tofu, mushrooms, carrots, onions, and noodles, add salt and seasoning, and mix them in the ratio shown in Table 1 below to prepare ingredients in tofu sundae.

                (Figure 1)

Material list tofu mushroom carrot onion noodle Salt Condiment Rate (100%) 70% 6% 5% 5% 10% 2% 2%

11th process (sundae filling process)

The tofu sundae is prepared by washing the stuffing material prepared in the same ratio as above and filling it in the prepared pork window or large intestine.

12th process (tofu sundae)

Fill the tofu sundae with both ends, and add ginger, whole garlic, laurel, soybean paste, cinnamon, licorice, ginseng, jujube and tofu sundae in a cauldron, pour water and boil for 40-50 minutes.

As described above, according to the present invention, the main ingredient of the sundae can be used tofu to reduce the vivid taste of pork, and its taste is light and the sundae can be eaten automatically while taking advantage of vegetables that are beneficial to human health. It is good and you can enjoy the true taste of tofu sundae even if you eat a lot of sundae.

Claims (1)

Wash domestic beans several times in clear water several times, soaked in water for about 10 hours, put it in millstone, go with water, put bean water in millstone into cauldron, make firewood, and boil the soybeans boiled once at a temperature of about 100 cities. Put soy milk and sesame on the cloth, filter the boiled soybeans on the cloth, and put the separated soy milk in the cauldron, make the wood fire and boil it again to the temperature of about 100 cities. After sprinkling, boil it for about 15 minutes on low heat to make soft tofu. Put a thin cloth on a square tofu and spread the united soft tofu on a tofu to make tofu. Tofu sundae prepared by adding the proper sundae into the pig spear or spear that has been washed with salt or flour Way.