KR100722006B1 - 냉동 육즙을 이용한 냉동 소룡포 만두의 제조방법 및이로부터 제조된 냉동 소룡포 만두 - Google Patents
냉동 육즙을 이용한 냉동 소룡포 만두의 제조방법 및이로부터 제조된 냉동 소룡포 만두 Download PDFInfo
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- KR100722006B1 KR100722006B1 KR1020050044564A KR20050044564A KR100722006B1 KR 100722006 B1 KR100722006 B1 KR 100722006B1 KR 1020050044564 A KR1020050044564 A KR 1020050044564A KR 20050044564 A KR20050044564 A KR 20050044564A KR 100722006 B1 KR100722006 B1 KR 100722006B1
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- frozen
- dumplings
- gravy
- dumpling
- yongryongpo
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Images
Classifications
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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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
A 그룹 | B 그룹 | C 그룹 | 계 | |
실시예 1 | 15 | 11 | 4 | 30 |
실시예 2 | 15 | 9 | 6 | 30 |
실시예 3 | 18 | 7 | 5 | 30 |
비교예 2 | 10 | 9 | 10 | 30 |
Claims (9)
- a) 육즙 재료를 물에 넣고 중불로 끓여내어 육수를 제조하는 단계;b) 상기 제조된 육수를 끓인 후, 한천을 첨가하여 육즙을 제조하는 단계;c) 상기 제조된 육즙을 냉동시키는 단계;d) 만두소를 제조하는 단계;e) 만두피 위에 상기 냉동 육즙 덩어리를 먼저 얹고 그 위에 만두소를 얹거나, 또는 만두피 위에 만두소를 먼저 얹고 그 위에 상기 냉동 육즙 덩어리를 얹는 단계; 및f) 상기 냉동 육즙 덩어리 및 만두소를 감싸도록 만두피를 오므리는 단계를 포함하는 냉동 소룡포 만두의 제조방법.
- 제1항에 있어서, 상기 육수의 제조단계는 물 3kg당 닭 1마리, 마늘 10 내지 15g, 파 5 내지 10 g, 맛술 150 내지 250 g, 월계수잎 10 내지 20 g, 팔각 10 내지 20 g, 계피 5 내지 15 g, 감초 5 내지 15 g, 소금 2 내지 8 g, 및 간장 2 내지 8 g의 비율로 혼합한 후, 1 내지 3 시간 동안 중불로 끓여내는 것인 냉동 소룡포 만두의 제조방법.
- 제1항에 있어서, 상기 육즙 재료는i) 인삼, 대추, 숙지황, 의이인, 녹활, 두충, 구기자, 산수유, 산약, 및 녹각으로 이루어진 군에서 선택되는 1종 이상의 한방 약재;ii) 젖산균; 및iii) 비타민 A, 비타민 B1, 및 비타민 D로 이루어진 군에서 선택되는 1종 이상의 비타민으로 이루어진 군에서 선택되는 1종 이상의 기능성 성분을 더 포함하는 것인 냉동 소룡포 만두의 제조방법.
- 제3항에 있어서, 상기 기능성 성분은 육즙 제조용 물 3 kg당 30 내지 300 g으로 첨가되는 것인 냉동 소룡포 만두의 제조방법.
- 삭제
- 만두의 외부막을 이루는 만두피;상기 만두피 내부에 위치하는 냉동 육즙 덩어리; 및상기 만두피 내부에 위치하는 만두소 덩어리를 포함하며, 상기 냉동 육즙 덩어리와 만두소 덩어리가 혼합되지 않고, 상하로 분리되어 있고, 상기 냉동 육즙 덩어리와 만두소를 1:3 내지 1:5의 중량비로 포함하는 냉동 소룡포 만두.
- 제6항에 있어서, 상기 냉동 육즙은 i) 인삼, 대추, 숙지황, 의이인, 녹활, 두충, 구기자, 산수유, 산약, 및 녹각으로 이루어진 군에서 선택되는 1종 이상의 한방 약재, ii) 젖산균, 및 iii) 비타민 A, 비타민 B1, 및 비타민 D로 이루어진 군에서 선택되는 1종 이상의 비타민으로 이루어진 군에서 선택되는 1종 이상의 기능성 성분을 더 포함하는 것인 냉동 소룡포 만두.
- 삭제
- 제6항에 있어서, 상기 소룡포 만두는 제1항의 방법으로 제조되는 것인 냉동 소룡포 만두.
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KR1020050044564A KR100722006B1 (ko) | 2005-05-26 | 2005-05-26 | 냉동 육즙을 이용한 냉동 소룡포 만두의 제조방법 및이로부터 제조된 냉동 소룡포 만두 |
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KR20060122248A KR20060122248A (ko) | 2006-11-30 |
KR100722006B1 true KR100722006B1 (ko) | 2007-05-25 |
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KR101406890B1 (ko) * | 2013-04-05 | 2014-06-13 | 조명휘 | 만두 제조방법 |
KR102058122B1 (ko) | 2018-05-16 | 2020-02-07 | 주식회사 아워홈 | 다즙성이 향상된 만두 돈까스의 제조방법 및 그에 따라 제조된 만두 돈까스 |
KR102109616B1 (ko) | 2018-05-16 | 2020-05-12 | 주식회사 아워홈 | 다즙성과 응집성이 향상된 만두소를 포함하는 만두 돈까스의 제조방법 및 그에 따라 제조된 만두 돈까스 |
KR102397323B1 (ko) * | 2020-03-12 | 2022-05-13 | 주식회사대한기계 | 만두성형장치 |
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KR20040064555A (ko) * | 2003-01-13 | 2004-07-19 | 손영석 | 기능성 만두 |
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KR20040064555A (ko) * | 2003-01-13 | 2004-07-19 | 손영석 | 기능성 만두 |
KR20040100356A (ko) * | 2003-05-22 | 2004-12-02 | 주식회사 삼호에프앤지 | 연육을 이용한 만두 및 그 제조방법 |
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