KR100823350B1 - Manufacturing method of bean sprouts kimchi - Google Patents

Abstract

A method of preparing Kimchi containing bean sprouts by heating bean sprouts as a main ingredient with water vapor of water, garlic and salt is provided to remove characteristic smell of bean sprouts and to impart a crunchy and fresh taste and rich nutrients to Kimchi. Bean sprouts are heated with water vapor of water, garlic and salt in a weight ratio of 10:1:0.5, cooled on a wicker tray placed on water of 10 to 15deg.C and mixed with red pepper powder. The mixed bean sprouts are mixed with sliced carrots, scallion head, water dropwort stem as assistant material and salt, sugar, garlic and vinegar as spices. In the process, 10kg bean sprouts are heated with steam vapor of 3,000ml water, 300g garlic and 150g salt.

Description

Manufacturing method of bean sprouts kimchi

1 is a manufacturing process of the bean sprouts kimchi according to the present invention

The present invention relates to bean sprouts kimchi using soybean sprouts, and more particularly, to a method of producing bean sprouts kimchi, which makes it possible to produce more unusual kimchi having a crisp, cool, cold unique taste and rich nutrition.

In general, fast foods and fast foods that can consume a large amount of calories and nutrients at one time are the best foods invented by mankind, while proving that they are a major cause of lesser and more adult diseases. As scientific evidence is presented quickly, food to replace it is urgently needed.

In response to these demands, Kimchi in Korea has been selected as one of the world's five health foods and has become a favorite food for people all over the world.A representative example of the Kimchi is the addition of various fish sauce and seasoning ingredients to vegetable cabbage. Chinese cabbage kimchi is the mainstream.

However, in the plant that makes the cabbage kimchi in large quantities, it is tied to a strict regulation that must be equipped with a separate purification facility for treating the brine remaining after the pickling process, and the cabbage which is the main raw material of the cabbage kimchi is grown during Price fluctuations are very severe according to the process, so the difficulty of smoothly supplying cabbage kimchi to consumers throughout the four seasons becomes an inevitable problem.

In addition, if the refrigeration temperature of the aircraft in the process of exporting cabbage kimchi can not maintain a constant refrigeration temperature of the kimchi is generated as the fermentation of the kimchi, the pressure in the case where the kimchi is stored by the gas caused by the acid is expanded, such pressure Kimchi is frequently damaged by the expansion of the lid of the case due to expansion or breakage.

Therefore, in order to maintain the refrigeration temperature of the aircraft at the time of Kimchi export, it takes a lot of logistics cost, and the economy is deteriorating.

On the contrary, the bean sprouts used as the main ingredient of kimchi in the present invention are called dua or duchaea as one person, and as is well known, the cultivation method is relatively simple and regardless of season. It is a traditional food that can be produced and eaten in a short period of time. It is a nutritious and highly regulated food rich in light taste and vitamin C, protein and minerals.

In addition, soybean sprouts have many enzymes such as nuclease, urease, and amylase, which are very good for preventing adult diseases. In addition, the soybean sprouts have the effect of relieving the cold and cooling down the inside of the medicinal herbs. Sprouts prevent damage to brain cells to enhance memory and are known to be effective for colds and body aches as they are rich in saponin, lecithin, vitamin B and vitamin C.

The present invention is to produce a completely different soybean sprouts kimchi as the main raw material of soybean sprouts, which is our own unique food, and export them to all over the world, thereby spreading the excellence of Korean food and thereby improving the added value and national status. It is the main purpose.

The present invention for achieving the desired object is to clean and clean the bean sprouts by steaming using steam generated by heating the fishy removal water to remove the unique fishy smell, as well as feel the crispy taste and flavor, the maximum moisture content Seek techniques that can be reduced.

In addition, the present invention puts only the red pepper powder so that the red pepper powder is evenly evenly soaked in the bean sprouts after the steaming process, and then mixed with the bean sprouts first and then put various ingredients (vegetables) and seasoning in the bean sprouts tossed with the red pepper powder Through the deburring process, the technology to provide bean sprouts kimchi with sufficient nutrients, crispy taste and flavor is to be devised.

It will be described a preferred method for producing soybean sprouts kimchi for achieving the object of the present invention more effectively.

The present invention removes the fishy smell unique to bean sprouts through the steaming process of steaming bean sprouts with steam generated by heating the fishy remove water containing garlic and salt to a high temperature to remove the common method of boiling and cooking soybean sprouts In addition, the bean sprouts that have undergone the steaming process after maintaining the original taste of crisp are multi-stage tossed, and the red pepper powder is evenly coated on the bean sprouts, as well as other ingredients such as carrots, buttercups, chives, etc. It is a dominant feature of the invention that you can enjoy soybean sprouts kimchi.

Method for producing soybean sprouts kimchi according to the present invention for achieving the above-mentioned characteristic gist is a pre-treatment step of clean, cleaning and washing the selected sprouts and ingredients carrots, chives, buttercups as shown in the process of Figure 1; A steaming process of steaming the trimmed and washed bean sprouts by using steam generated by heating fishy removing water mixed with a ratio of water, garlic and salt in a ratio of 10: 1: 0.5; A cooling step of cooling the steamed bean sprouts with a steamer on 10-15 ° C. water; Putting only chilli powder alone in the chilled bean sprouts and the first tossing process to mix evenly first; The bean sprouts tossed with red pepper powder, carrots, chives, parsley and seasoning salt, sugar, garlic, three times apple vinegar, and evenly mixed with a second tossing process.

Hereinafter, the present invention made of the above schematic process will be described in more detail.

① Pretreatment Process

Prior to steaming bean sprouts, the pre-treatment process prior to steaming the bean sprouts first removes soil odors and fishy smells after selecting the bean sprouts, and removes the heads and fine roots or tails, which are difficult to eat or are visually inconvenient, and cleans the cleanly trimmed bean sprouts. In order to clean the process, in the present invention, the bean sprouts kimchi is produced based on the weight of 10kg.

In addition, the process includes the step of simultaneously processing and processing the subsidiary materials of various vegetables to be mixed with the bean sprouts, the subsidiary materials are carrots, chives, buttercups.

At this time, the subsidiary material is made of 400g of sliced carrots in the present invention, digging the roots and cleanly washed and then made using only 700g parsley part, parsley only 930g buttercup stem portion of 3 ~ 4cm size Is done using.

The reason for using only the stem portion of the buttercups without leaves is to maintain nutrients and to make the most of the taste and aroma chewable.

② Steaming process

The steaming process is a process to cook the pre-treated bean sprouts in a state of maintaining a crisp taste and at the same time reduce moisture content as much as possible to finally produce bean sprout kimchi and effectively prevent moisture from flowing out.

In other words, when cooked by boiling the bean sprouts in water as in the prior art is to solve the problem that a lot of water flows even after preparing the food due to the excessive absorption of moisture.

Therefore, in the present invention, by removing the uniform method of boiling pretreated bean sprouts in water and putting the fishy remove water in a steamer and heating the steamed bean sprouts using steam generated therein.

The reason for steaming bean sprouts by using fishy remove water instead of general water is that fishy smell is generated by helping to oxidize unsaturated fatty acid called lipoxygenase among the components of bean sprouts.

In order to solve this problem, in the present invention, by using fishy remove water mixed with garlic and salt in water, garlic and salt containing an enzyme called arinase effectively removes fishy smell and improve taste and flavor as well as destroy nutrients. Minimize.

Such fishy removal water is usually used by mixing the ratio of water, garlic and salt in a ratio of 10: 1: 0.5, in particular, in the present invention is applied to mix 300g garlic and 150g salt in 3000ml of water.

In other words, steamed pre-treated bean sprouts with steam generated by heating the fishy removal water to remove fishy smell by steaming for about 5 minutes 30 seconds to 6 minutes, as well as maintaining the crispy taste unique to bean sprouts, while reducing the water content.

③ Cooling process

The bean sprouts from which the crispy and fishy are removed through the steaming process are hot and thus include chilling so that the red pepper powder and seasoning can be evenly distributed.

To this end, when the bean sprouts are placed on a tray on 10-15 ° C. water and cooled slowly, the proper state of moisture contained in the bean sprouts is not easily dried during the cooling process, thereby maintaining a crispy taste and nutrients.

④ 1st Fermentation Process

This process uses only red pepper powder to exclude other condiments so that the red pepper powder is evenly coated or cut on the cooled bean sprouts, thereby preventing the moisture contained in the bean sprouts from flowing out to the outside.

In other words, in the present invention, 520 g of finely ground red pepper powder is added to the chilled bean sprouts, and the mixture is evenly mixed first.

⑤ 2nd Fermentation Process

In addition, the present invention is put into the raw material of the carrot 400g and parsley 700g, parsley stem 930g with the pre-processing process in the bean sprouts evenly tossed through the first tossing process.

And the bean sprouts and subsidiary materials 180g salt, sugar 610g, garlic 110g, three times the seasoning of apple vinegar, including the process of evenly secondary to complete the final bean sprouts kimchi.

In particular, the present invention doubles the efficacy as is well known by adding a buttercup of similar properties to the bean sprouts, vinegar is able to further improve the taste of the bean sprouts kimchi by adding sourness to the crispy taste of bean sprouts.

The present invention, including these processes, above all, to produce soybean sprouts kimchi that are completely unfamiliar with soybean sprouts, while maintaining a crisp taste by effectively removing the bean sprouts fishy smell while steaming, the water content is low, and multistage dumping process The key point of the invention is to prevent the leakage of water to the outside after completing kimchi by digesting.

Therefore, the use values of the above-described subsidiary materials, fishy removing water and seasonings are applied based on 10 kg of bean sprouts in the present invention, and are not necessarily limited thereto, and the range of the present invention is not limited thereto. It is obvious that we cannot escape.

The present invention removes the unique fishy smell of bean sprouts by steaming bean sprouts using steam generated by heating and removing the fishy smelly water containing garlic and salt as well as feeling the crisp taste and flavor, and the steamed bean sprouts with low moisture content. You can get it.

In addition, the first tossing process of tossing the bean sprouts in the steamed state using red pepper powder, and the second tossing process to put evenly secondary ingredients into a variety of ingredients (vegetables) and seasoning in the bean sprouts tossed with the red pepper powder Through the multi-stage tossing process, it is possible to provide more exotic bean sprouts kimchi with a crisp, cool, cold unique taste and rich nutrition obtained by bean sprouts.

Moreover, the above-mentioned bean sprouts kimchi can be supplied to consumers at low and uniform prices regardless of season, as well as blocking the expansion of the packaging case due to fermentation, thereby reducing the logistics cost of long-term storage and distribution. Provides useful effects to enhance

Claims (2)

A pretreatment step of cleanly cleaning and washing the selected bean sprouts and subsidiary carrots, chives and buttercups; A steaming process of steaming the trimmed and washed bean sprouts by using steam generated by heating fishy removing water mixed with a ratio of water, garlic and salt in a ratio of 10: 1: 0.5; A cooling step of cooling the steamed bean sprouts with a steamer on 10-15 ° C. water; Putting only chilli powder alone in the chilled bean sprouts and the first tossing process to mix evenly first; Sprouts, characterized in that the second tossing process is put into the bean sprouts tossed with red pepper powder, carrots, chives, parsley and seasoning salt, sugar, garlic, three times apple vinegar Method of making kimchi. The method of claim 1, When the bean sprouts are based on the weight of 10kg, the fishy water is mixed with 3000g of water, 300g of garlic and 150g of salt, and 520g of red pepper powder, and 400g of sliced carrots, 700g of chives, and 930g of parsley. The seasoning is 180g salt, 610g sugar, 110g garlic, three times apple cider vinegar production method characterized in that consisting of 380g.

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