KR100692331B1 - Dumpling with incense of live coals and preparation thereof - Google Patents

Abstract

The present invention relates to a dumpling having a charcoal flavor and a method of manufacturing the same, more particularly, it can easily enjoy the unique charcoal aroma and flavor, to meet the changing consumer needs, and also to soften the flour , Steamed dumplings relates to dumplings having a charcoal fragrance that can prevent the sticking between the dumplings in the packaging process and a method of manufacturing the same.

Charcoal Flavor, Tteokgalbi, Dumplings

Description

Dumplings with charcoal flavor and its manufacturing method {DUMPLING WITH INCENSE OF LIVE COALS AND PREPARATION THEREOF}

       1 is a view showing a process of manufacturing dumplings with a charcoal flavor in accordance with the present invention.

The present invention relates to a dumpling having a charcoal flavor and a method of manufacturing the same, more particularly, it can easily enjoy the unique charcoal aroma and flavor, to meet the changing consumer needs, and also to soften the flour , Steamed dumplings relates to dumplings having a charcoal fragrance that can prevent the sticking between the dumplings in the packaging process and a method of manufacturing the same.

In general, dumplings are divided into steamed dumplings, fried dumplings, water dumplings, dumpling soup, etc., depending on how they are cooked, and according to their shape, they are divided into ear dumplings, round dumplings, dumplings, poultry dumplings, pomegranate soup, and the like. In particular, Lee Lao-du is a food that was eaten in the court before, and it is a name made by wrinkling like the shape of a sea cucumber. Sick time resembles a spoon. Pomegranate soup is named after a pomegranate. to be.

Dumplings stuffed into the dumplings are made by mixing and seasoning the ingredients well. Beef, pork, chicken, and pheasant are used for meat. Kimchi, mung bean sprouts, carrots, cucumbers, onions, other tofu, noodles, etc. Use Nowadays, beef and pork are mixed in half and half, and noodles are used instead of the host. The way to make dumplings is to make a thin dumpling with a circular shape, put it together and put it together. Glue it, but leave a hole without attaching both ears completely. This will make the delicious dumpling soup go into the hole and make the dumpling taste even better.

In recent years, various types of dumplings have been developed and marketed to meet the tastes of modern people. As an example, fish dumplings prepared by the method of manufacturing fish dumplings of Korean Patent Application No. 1995-24875, raw radish dumplings and pizza dumplings manufactured by 'Method of manufacturing dumplings using fresh radish' of Patent Application No. 1989-1521. Etc. are being developed. In particular, potato dumplings prepared by the 'Method of Making Potato Dumpling' of Patent Application No. 1999-85043, Dumplings using green tea and mugwort prepared by 'Method of Making Dumpling Using Green Tea and Mugwort' of Patent Application No. 1999-78822, Patent By using various kinds of ingredients such as spaghetti dumplings described in the application of '1999-0020005' spaghetti dumplings, the dumplings using dumpling skin and dumplings can show the characteristics and efficacy of the material to meet the consumer's taste. have.

Accordingly, the present invention also originated from an effort to develop novel and unique dumplings that can meet consumer's preference.

In addition, among the conventional dumpling skin, the dumpling skin is a little hard to eat, there was a problem that the steamed dumplings pressed together during the packaging process after steaming the dumplings.

Therefore, the present invention provides a charcoal flavored dumplings using a charcoal fire roasted tteokgalbi and meat dumplings using the meat, and a method of manufacturing the same, so that the flavor and flavor of charcoal can be easily enjoyed at home, It is an object of the present invention to provide dumplings having a completely new form of charcoal flavor and a method of manufacturing the same so as to satisfy the desire.

It is also an object of the present invention to provide a dumpling having a charcoal flavor and a method of manufacturing the same, which can soften the dumpling skin, and prevent the dumplings from sticking together in the packaging process after steaming the dumplings.

In the dumplings having a charcoal flavor in accordance with the present invention for achieving the above object in the dumplings made of conventional dumplings cattle and dumplings skin, the dumplings include the tteokgalbi and meat, the tteokgalbi is burned by direct fire on the charcoal to have a charcoal flavor It is characterized in that the prepared tteokgalbi. Preferably, the Tteokgalbi is a matured by mixing the meat and pork, and when the mixture is a mixture of the meat and the pork until the white liquid comes out.

In addition, in the dumplings with a charcoal flavor according to the present invention, the tteokgalbi is characterized in that the tteokgalbi undergoing rapid cooling and thawing step after aging.

In addition, the main ingredient of the dumpling skin in the dumplings with a charcoal flavor according to the invention is characterized in that consisting of corn oil or margarine and sugar in addition to flour and water.

In addition, the charcoal-flavored dumpling manufacturing method according to the present invention for achieving the above object is a first step of producing a grilled Tteokgalbi, a mixing step of mixing the meat and pork as raw materials of the Tteokgalbi until the white liquid comes out and After the seasoning of the mixed tteokgalbi, refrigerated and stored in aging step, and forming the aged tteokgalbi by direct flame roasting step using charcoal, and as a second process for producing meat, meat A kneading step of kneading the meat and pork which are raw materials of the inside, and kneading the kneading meat and dry radish, adding a spice to the dried radish and various vegetables, simmering once in lukewarm water and rinsing several times, and mixing A third step of preparing dumplings by mixing about 50:50 of roasted tteokgalbi in the first step with the meat in the second step in a volume ratio, and flour A fourth step of preparing dumpling skin by kneading apparatus or hand by mixing water used for dough, and a fifth step of making dumplings by putting dumpling stuffing prepared in the third step and dumpling skin prepared in the fourth step in a dumpling molding machine Characterized in that it comprises a.

Preferably, the first process of preparing the roasted tteokgalbi further comprises a rapid cooling step of rapidly cooling the roasted tteokgalbi and a thawing step of thawing the rapid cooled Tteokgalbi.

In addition, the mixing step of the first step in the dumpling manufacturing method having a charcoal flavor according to the invention is characterized in that the mixing while maintaining the temperature of the meat at about 5 ~ 10 ℃.

In addition, the fourth step in the method of manufacturing dumplings with a charcoal flavor according to the present invention is characterized in that to produce a dumpling skin by adding a predetermined amount of corn oil or margarine and / or to add a predetermined amount of sugar to produce a dumpling skin.

The present invention will be described in detail with reference to the embodiments of the present invention. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

The dumpling manufacturing method will be described using FIG. 1, which is a diagram illustrating a process of a dumpling manufacturing method having a charcoal flavor according to the present invention.

The first step (S10) forms the core of the present invention, and is a process for producing a grilled Tteokgalbi that is the material of dumplings, and comprises a mixing step (S11), ripening step (S12) and roasting step (S13).

The mixing step (S11) is a step of mixing the meat and pork paper at a suitable ratio and then kneading dough, kneading until the white liquid comes out from the pork paper when kneading the meat and pork paper, This is because bubbles such as castella are formed during the roasting in the roasting step S13 to be described later, so that the roasting flavor, that is, the charcoal roasting flavor, can be taken. In addition, the temperature of the meat used in the mixing step (S11) is preferably 5 to 10 ℃, which is because when the temperature is less than the slow release of the meat and difficult to knead the meat, when the temperature is above the tteokgalbi This is because it becomes difficult to mold.

The aging step (S12) is a step of marinating the mixed tteokgalbi refrigerated by refrigeration, it is preferable to undergo the aging process while refrigerated at about 5 ℃, the aging time is preferably about 12 hours, which is the This is because the molding can be improved to improve the work efficiency and to facilitate roasting. Tteokgalbi condiments may include onion, garlic, ginger, soy protein, brown sugar, brine syrup, soy sauce, caramel, sashimi, black pepper, sesame oil, and cooking oil. The soy protein used is soaked in water and thoroughly mixed to remove moisture. The soy protein absorbs the moisture generated during the formulation and combines with the meat, eliminating the feeling of meat and makes you feel the savory dumplings.

The roasting step (S13) is a step of baking the charcoal fire by forming the matured tteokgalbi, and is a step for allowing the flavor of the charcoal to be felt in the dumplings. By taking this charcoal aroma, it can eliminate the smell of the meat itself, soften the meat quality, and minimize the loss of meat juicy. Conventional roasting of conventional roasted meat due to heat under the meat evaporates the moisture to dry the meat and the juice is stiff and unpleasant feeling of chewing, but according to the present invention can overcome this problem.

In addition, a preferred embodiment of the present invention is a rapid cooling step of rapidly cooling the roasted Tteokgalbi after the roasting step (S13) in the first step of manufacturing the roasted Tteokgalbi, and thawing step of thawing the fast-cooled Tteokgalbi It is preferable to further include, because the rapid cooling may have the advantage of maximizing the quality and taste of the meat and the aroma of charcoal used in the fire after the roasting step.

Next, the second step is a second step (S20) for producing meat lodge which is another material of dumpling stuffing, and comprises a kneading step (S21) and a mixing step (S22).

The kneading step (S21) of the second step is a step of kneading the meat and pork as a raw material in the meat, prepare the meat and pork and knead for about 1 hour to increase the binding force of the meat.

Mixing step (S22) of the second step is the kneaded meat and dried mussels, soaked in lukewarm water, boiled once, and then rinsed several times and added to seasoning and various vegetables seasoning. Boil the dry radish in lukewarm water, boil it once, and rinse it several times with water to remove the distinctive aroma of radish, then remove enough water. Then, the radish absorbs the moisture from the process of combining the dried radish meat and vegetables. Not only improves the tangle but also reduces the feeling of meat, and mix the vegetables with the proper combination of meat and boiled dry radish. Vegetables include onions, leeks, leeks, garlic, ginger, etc. The size of these vegetables should be appropriately sliced. Onions should be about 4mm long and square, and onions will be about 3mm long. And ginger are ground using a grinder

Next, the third step (S30) of preparing a dumpling cow by mixing about 50:50 of the roasted tteokgalbi in the first step and the meat in the second step in a volume ratio. In the present invention, to prepare the dumplings by mixing together the roasted tteokgalbi prepared in the first step (S10) and the meat prepared in the second step (S20) together to use only the grilled tteokgalbi dumplings can be stiffened dumplings It is to make it softer to eat.

Next, the fourth step (S40) of mixing the flour and water used for the dough to prepare the dumpling skin by kneading apparatus or by hand. In a preferred embodiment of the method of manufacturing dumplings having a charcoal flavor according to the present invention, the fourth step (S40) is to prepare a dumpling skin by adding a predetermined amount of corn oil or margarine and / or to prepare a dumpling skin by adding a predetermined amount of sugar. It is desirable to. When the dumpling skin is prepared, a small amount of sugar is added to soften the flour, and a small amount of corn oil or margarine is added to steam the dumplings, thereby preventing the sticking of the dumplings from the packing process. On the other hand, the dough is good to use a vacuum kneader, when kneading with a vacuum kneading, there is no air bubbles in the dough itself, it gives elasticity to the texture of the dumpling skin and eliminates the bursting of dumpling skin during the molding of dumplings.

Finally, the dumpling stuffing produced in the third step (S30) and the dumpling skin prepared in the fourth step (S40) are put into a dumpling forming machine to go through a fifth step (S50) of forming dumplings.

If you taste the steamed dumplings through this process, you can feel the aroma of charcoal in the dumplings so you can match the different tastes that consumers want.

<Example>

Grilled grilled rice cake ribs are prepared. First, pork (32kg) and pork (6kg), which are the raw materials of Tteokgalbi, are mixed, and then mixed until the white liquid of Chidera comes out, and then the mixed Tteokgalbi with onion (3kg), garlic (400g), and ginger (50g) , Soy protein (8kg), brown sugar (2500g), brown starch syrup (4kg), soy sauce (1700g), caramel (300g), Dashida (300g), black pepper (200g), sesame oil (200g) and cooking oil (200g) Use to season. Then refrigerated for 12 hours at about 5 ℃. After refrigeration, the aged tteokgalbi is molded into a flat form for easy baking in charcoal. The molded Tteokgalbi directly touches the charcoal, i.e. bakes on the fire.

Next, meat is prepared. Pork (9kg) and pork (5500g), which are raw materials of meat, are mixed and kneaded for about 1 hour to increase the binding capacity of the meat. Add various vegetables and condiments to the kneaded meat and mix. These include onion (12kg), leek (1kg), leek (3kg), garlic (300g), ginger (80g), dried radish (4kg), sesame oil (50g), corn oil (50g), kelp (800g), seasonings ( 100g), sugar (300g), pepper (100g) is used.

Next, the roasted tteokgalbi and the meat of the second process is mixed at a volume ratio of about 50:50 to prepare dumplings, and 15 to 25% by weight of water and 75 to 85% by weight of flour are prepared to prepare dumpling skin. At this time a small amount of sugar and margarine are added.

Finally, dumplings and dumplings are put in a dumpling machine to make dumplings.

In the present specification, the present inventors describe only a few examples of various manufacturing methods performed according to the manufacturing method according to the present invention, but the technical idea of the present invention is not limited thereto and is variously modified by those skilled in the art. Of course, it can be carried out.

As described above, according to the charcoal-flavored dumplings and a method of manufacturing the same according to the present invention, it is possible to easily enjoy the unique charcoal aroma and flavor never tasted in conventional dumplings, and to meet the changing consumer desires. Has the effect.

In addition, according to the charcoal dumplings and a method for producing the dumplings according to the present invention, the flour can be softened by adding a small amount of sugar during the production of dumpling skin, steamed dumplings by adding a small amount of corn oil or margarine, and pressed during the packing process It is effective to prevent sticking.

Claims (9)

delete delete delete delete As a first process for producing grilled rice cake ribs, Mixing step of mixing the meat and pork, the raw material of the tteokgalbi until the white liquid comes out, After maturation of the mixed tteokgalbi seasoned by refrigeration and storage, Forming the aged Tteokgalbi includes a direct roasting step of roasting directly using charcoal, As a second process of manufacturing meat, A kneading step of kneading the meat and pork which are raw materials of meat, As the kneaded meat and dried radish, comprising a mixing step of mixing by adding seasoning to the dried radish and various vegetables, soaked in lukewarm water once boiled once, A third step of preparing dumplings by mixing about 50:50 of the roasted tteokgalbi in the first step with the meat in the second step in a volume ratio; A fourth process of preparing dumpling skin by kneading apparatus or by hand by mixing flour and water used for dough; And a fifth step of forming dumplings by putting the dumpling stuffing prepared in the third step and the dumpling skin prepared in the fourth step into a dumpling forming machine. The method of claim 5, The first step of manufacturing the grilled rice cake ribs, A rapid cooling step of rapidly cooling the grilled rice cake ribs, Characterized in that the dumplings having a charcoal flavor, characterized in that it further comprises a thawing step of thawing the fast-cooled tteokgalbi. The method of claim 6, The mixing step of the first step is characterized in that mixing while maintaining the temperature of the meat at about 5 ~ 10 ℃, charcoal flavored dumpling manufacturing method. The method according to any one of claims 5 to 7, The fourth step is characterized in that to produce a dumpling skin by adding a predetermined amount of corn oil or margarine, charcoal flavored dumpling manufacturing method. The method of claim 8, The fourth step is to add a predetermined amount of sugar to prepare a dumpling skin, charcoal flavored dumpling manufacturing method.

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