KR100801135B1 - Dumplings made of tuna - Google Patents
Dumplings made of tuna Download PDFInfo
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- KR100801135B1 KR100801135B1 KR1020060104764A KR20060104764A KR100801135B1 KR 100801135 B1 KR100801135 B1 KR 100801135B1 KR 1020060104764 A KR1020060104764 A KR 1020060104764A KR 20060104764 A KR20060104764 A KR 20060104764A KR 100801135 B1 KR100801135 B1 KR 100801135B1
- Authority
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- South Korea
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- weight
- tuna
- dumplings
- dumpling
- medicinal herbs
- Prior art date
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- 235000013311 vegetables Nutrition 0.000 claims abstract description 8
- 235000008216 herbs Nutrition 0.000 claims abstract description 7
- 241000234282 Allium Species 0.000 claims abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 5
- 229920001592 potato starch Polymers 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 4
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 4
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 235000013599 spices Nutrition 0.000 claims abstract description 4
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 3
- 244000098338 Triticum aestivum Species 0.000 claims abstract 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 3
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 229940010454 licorice Drugs 0.000 claims description 3
- 239000010865 sewage Substances 0.000 claims description 3
- 241000282898 Sus scrofa Species 0.000 claims 1
- 244000257727 Allium fistulosum Species 0.000 abstract 1
- 235000008553 Allium fistulosum Nutrition 0.000 abstract 1
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 abstract 1
- 241000628997 Flos Species 0.000 abstract 1
- 235000017443 Hedysarum boreale Nutrition 0.000 abstract 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 abstract 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 abstract 1
- 235000015143 herbs and spices Nutrition 0.000 abstract 1
- 230000035943 smell Effects 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 241000411851 herbal medicine Species 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000892681 Erigenia bulbosa Species 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000282374 Puma concolor Species 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
본 발명은 참치를 이용한 참치만두에 관한 것으로, 더욱 상세하게는 밀가루 반죽으로 만두피를 생산하고, 만두속을 만들 때 참치를 넣고 삶아도 전혀 비린내가 나지 않고, 건강에 좋은 참치만두에 관한 것이다.The present invention relates to tuna dumplings using tuna, and more particularly, to produce dumpling skin with dough, and when making the dumplings, tuna dumplings are not fishy at all even when boiled tuna and boils.
일반적으로 만두는 밀가루로 만든 만두피에 고기나 야채를 다져서 만든 만두속을 넣고 반달형상, 주머니형상 또는 둥글게 빚어서 삶은 것으로 동양에서 즐겨 먹는 음식 중의 하나이다.In general, dumplings are steamed dumplings made of meat or vegetables in a dumpling skin made of wheat flour, and half-boiled, bag-shaped or rounded and boiled.
이러한 만두는 만두속의 재료에 따라 고기만두, 김치만두, 잡채만두 등의 여러 종류가 제공되는데, 아직까지 생선을 넣은 만두는 생산되지 않고 있다.These dumplings are provided with various types of dumplings such as meat dumplings, kimchi dumplings, and chaechae dumplings, depending on the ingredients in the dumplings.
특히, 참치를 이용하여 만두속을 만들려는 노력을 계속하였으나, 참치를 만두속에 넣고 만들어 이를 삶을 경우 심하게 비린내가 발생하기 때문에 이러한 시도는 실패로 돌아가는 문제점이 있었다.In particular, efforts have been made to make dumplings using tuna, but when the tuna is put into dumplings and cooked, the fishy smells badly.
상기한 문제점을 해결하기 위해서 본 발명은 다음과 같은 목적에서 개발되었다.In order to solve the above problems, the present invention was developed for the following purposes.
(1) 만두속에 참치를 넣고 삶아도 비린내가 나지 않도록 한 참치만두를 제공한다.(1) Provide tuna dumplings with tuna in the dumplings to prevent fishy smell even when boiled.
(2) 만두속에 한방재료를 넣어서 영양가가 높은 참치만두를 제공한다.(2) To provide nutritious tuna dumplings with herbal ingredients in dumplings.
상기한 목적을 달성하기 위해서 본 발명은 밀가루 70중량%, 감자전분 9.5중량% 및 물 21.5중량%로 형성되는 만두피와;In order to achieve the above object, the present invention comprises a dumpling skin formed of 70% by weight of wheat flour, 9.5% by weight of potato starch, and 21.5% by weight of water;
참치 20중량%, 야채류 67중량%, 한약재 10중량% 및 양념류 3중량%을 섞어서 형성한 만두속으로 구성된 것을 특징으로 한다. It is characterized by consisting of dumplings formed by mixing 20% by weight of tuna, 67% by weight of vegetables, 10% by weight of medicinal herbs and 3% by weight of spices.
이하, 본 발명을 바람직한 실시예로 상세하게 설명하면 다음과 같다. Hereinafter, the present invention will be described in detail with reference to the following preferred embodiments.
본 발명은 밀가루 70중량%, 감자전분 9.5중량% 및 물 20.5중량%를 반죽하여 형성되는 만두피와; 참치 20 중량%, 야채류 67중량%, 한약재 10중량% 및 양념류 3중량%를 섞어서 형성한 만두속으로 구성된다. The present invention comprises a dumpling skin formed by kneading 70% by weight of wheat flour, 9.5% by weight of potato starch and 20.5% by weight of water; It consists of dumplings formed by mixing 20% by weight of tuna, 67% by weight of vegetables, 10% by weight of medicinal herbs and 3% by weight of spices.
상기 만두속에 포함된 야채류는 파 20중량%, 양파 26중량%, 부추 50중량%, 마늘 3중량%, 생강 1중량%로 구성된다. Vegetables contained in the dumplings is composed of 20% by weight green onion, 26% by weight onion, 50% leek, 3% garlic, 1% ginger.
상기 만두속에 포함된 한약재는 감초 20중량%, 산두근 23중량%, 산사자 17중량%, 정향 14중량%, 하수오 16중량%, 우방자10중량%로 구성된다. Herbal medicine contained in the dumplings is composed of 20% by weight licorice, 23% by weight of mountain triceps, 17% by weight of lioness, 14% by weight of clove, 16% by weight of sewage, 10% by weight of allies.
상기 만두속에 포함된 양념류는 설탕, 간장, 후추, 및 소금 등으로 구성된다.Seasonings contained in the dumplings are composed of sugar, soy sauce, pepper, salt, and the like.
상기 한약재로 선정된 감초, 산두근, 산사자, 정향, 하수오, 우방자는 이들을 사용할 경우 비린내를 없애는 특유의 효과가 나타나고, 영양가를 높여서 건강에 좋은 만두속을 형성할 수 있다.Licorice, wild boiled roots, mountain lions, cloves, sewage, allies selected as the herbal medicines have a unique effect of removing fishy smell when using them, and can increase the nutritional value to form a healthy dumplings.
상기 만두피는 밀가루, 감자전분에 미지근한 물을 조금씩 넣으면서 반죽하고, 두께 약 1㎜, 폭 약 80㎜으로 형성된 만두 박판을 사용하여 만든다. The dumpling skin is kneaded with lukewarm water into flour and potato starch little by little, and is made by using a dumpling thin plate having a thickness of about 1 mm and a width of about 80 mm.
상기 참치는 일정한 크기로 절단한 어육을 고온의 온도에서 장시간 증자하여 준비하고, 탈유기를 사용하여 기름을 완벽하게 제거한다.The tuna is prepared by steaming the fish meat cut to a constant size for a long time at a high temperature, using a deoiler to completely remove the oil.
상기 만두속은 가공된 참치와, 세척하여 가늘게 썰어 놓은 파와 부추, 양파, 양배추, 감초에 다져놓은 마늘, 생강 그리고 설탕, 간장, 후추 및 소금을 첨가하고 혼합기를 회전시켜 만든다.The dumplings are made by adding processed tuna, washed and chopped green onions and leeks, onions, cabbage, garlic, ginger, and sugar, soy sauce, pepper and salt, and rotating the mixer.
본 발명은 첨부된 도면을 참조하여 바람직한 실시예를 중심으로 기술되었지만 당업자라면 이러한 기재로부터 후술하는 특허청구범위에 의해 포괄되는 본 발명의 범주를 벗어남이 없이 다양한 변형이 가능하다는 것은 명백하다.Although the present invention has been described with reference to the accompanying drawings, it will be apparent to those skilled in the art that various modifications may be made therein without departing from the scope of the invention, which is covered by the following claims.
상기한 것과 같이 본 발명에 의한 참치를 이용한 참치만두에 의하면 다음과 같은 효과가 발생한다.According to the tuna dumplings using the tuna according to the present invention as described above the following effects occur.
(1) 만두속에 참치를 넣고 삶아도 비린내가 나지 않는다.(1) Even if you put tuna in a dumpling, it doesn't smell fishy.
(2) 만두속에 한방재료를 넣어서 영양가가 높다.(2) The nutritional value is high by adding herbal ingredients in dumplings.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020060104764A KR100801135B1 (en) | 2006-10-27 | 2006-10-27 | Dumplings made of tuna |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020060104764A KR100801135B1 (en) | 2006-10-27 | 2006-10-27 | Dumplings made of tuna |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR100801135B1 true KR100801135B1 (en) | 2008-02-05 |
Family
ID=39342398
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020060104764A KR100801135B1 (en) | 2006-10-27 | 2006-10-27 | Dumplings made of tuna |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100801135B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318801A (en) * | 2011-08-16 | 2012-01-18 | 郑州三全食品股份有限公司 | Stuffing for dumplings and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970009610A (en) * | 1995-08-12 | 1997-03-27 | 이무선 | Recipe for Fish Dumplings |
| KR19980075166A (en) * | 1997-03-28 | 1998-11-16 | 김철호 | Manufacturing method of meat products containing herbal ingredients |
| KR20020034115A (en) * | 2002-03-27 | 2002-05-08 | 손영석 | Manufacturing method of processed food containing substance |
| KR20040100356A (en) * | 2003-05-22 | 2004-12-02 | 주식회사 삼호에프앤지 | A dumpling by using ground fish-meat and the process for preparation thereof |
| KR100565965B1 (en) | 2004-01-17 | 2006-03-30 | 이명석 | Manufacturing method of fish bun stuffed |
-
2006
- 2006-10-27 KR KR1020060104764A patent/KR100801135B1/en not_active IP Right Cessation
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970009610A (en) * | 1995-08-12 | 1997-03-27 | 이무선 | Recipe for Fish Dumplings |
| KR19980075166A (en) * | 1997-03-28 | 1998-11-16 | 김철호 | Manufacturing method of meat products containing herbal ingredients |
| KR20020034115A (en) * | 2002-03-27 | 2002-05-08 | 손영석 | Manufacturing method of processed food containing substance |
| KR20040100356A (en) * | 2003-05-22 | 2004-12-02 | 주식회사 삼호에프앤지 | A dumpling by using ground fish-meat and the process for preparation thereof |
| KR100565965B1 (en) | 2004-01-17 | 2006-03-30 | 이명석 | Manufacturing method of fish bun stuffed |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318801A (en) * | 2011-08-16 | 2012-01-18 | 郑州三全食品股份有限公司 | Stuffing for dumplings and preparation method thereof |
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