KR100856974B1 - The vinegared fish and ripened kimchi rice manufacture method - Google Patents

Abstract

A method of manufacturing well-ripened Kimchi Chobap(vinegared fish and rice, Sushi) by using well-ripened Kimchi as an optional ingredient is provided to prepare vinegared fish and rice with a new taste and flavor. Well-ripened Kimchi Chobap is prepared by the steps of: washing 3 cups rice in water and taking out of water in advance 30min to 1hr before use, pouring the same amount of water into the rice and cooking, and cutting 1/2 head well-ripened cabbage Kimchi to 3cm in width and 12cm in length, pressing it with hands and mixing it with 2 tablespoon sesame oil and 0.1 tablespoon rosemary powder; sprinkling 3 tablespoon vinegar, 2 tablespoon sugar and 1/2 tablespoon salt to the boiled rice and rolling with well-ripened Kimchi; and dissolving 1 tablespoon Wasabia japonica in water, spreading on the upper part of Chobap, placing 1/2 cup flying fish roe thereon and garnishing with 1/2 cup radish sprouts and 1/2 red pepper.

Description

The vinegared fish and Ripened Kimchi rice manufacture method

1 is a manufacturing process diagram of the present invention

※ Summary of Terms

1 cup: 200 cc

Tablespoon: 15 ml Tsp: 5 ml

The present invention relates to a kimchi sushi production method. Recently, many companies are interested in researching and commercializing kimchi. The domestic kimchi industry should also be localized and fused according to the development and taste of the world. In order to improve Kimchi's competitiveness and commercialization, it is important to improve the quality of existing kimchi products and standardize the process.However, it is possible to increase sales by diversifying Kimchi's products such as Kimchi seasoning, Kimchi sauce development, and vegetable fermentation juice. I think it is important to secure the demand for kimchi by further improving and developing the quality of processed foods such as used instant kimchi stew and fried rice.

Kimchi is a multi-fermented food that adds vegetables, salt, spices and spices.It is a traditional Korean fermented food with unique flavor.It is an important corrosion in the diet of Koreans whose rice is a staple food. Has characteristics.

There are about 190 kinds of kimchi known to date, and there are various dishes using kimchi. The excellence of our Kimchi is well known by the world people and is receiving good response. Various kinds of Kimchi are on the market, research and application of functional kimchi, addition of various food materials to Kimchi, and well-being food recently In accordance with the trend of favoring the kimchi menu using old kimchi is gaining popularity.

The old-fashioned kimchi refers to kimchi that has been aged for more than one year. It can be steamed, grilled pork belly, fried rice and many other types of dishes. There is a need for high quality and diversified applied foods based on kimchi.

Based on the nutritional excellence of old paper, it is necessary to grasp the sensory preference trend through sensory test and accordingly, various efforts for product development are required.

In order to diversify exports and increase exports, various application products should be supplied for local people, and research and support for the development of various kimchi application products through the development of cooking methods are also required.

 Therefore, the purpose of the present invention is to inform the world of Kimchi food as part of the research on the development of products using old kimchi, and to develop a variety of simple and palatable rice products using old paper for the development of new products of kimchi application cuisine And commercialization.

In the present invention, with the interest in the traditional Korean fermented foods to develop a product using the old paper for the development of kimchi application food. First of all, by closely examining the consumer's taste preferences, grasping the changing patterns of tastes in general, diversifying kimchi products, and substituting spicy, salty, sweet flavors and chemical seasonings with natural seasonings Is also needed.

In addition, in the present invention, as part of the research on the development of products using the old kimchi, to promote the kimchi food to the world, to develop a new product of kimchi application dishes, the development of a variety of simple kimchi products and go through the sensory test and commercialization after commercialization Is in running. In particular, in the present invention, in consideration of the sensory characteristics of the old paper cooking with herbs, it is intended to develop and commercialize sushi using old paper.

In view of the above, it will be first to perform a sensory test of the hub to be used in the present invention.

Currently, many kinds of herbs are imported and cultivated and used in Korea, to improve the smell of old papers and to enhance the functionality of old papers, herbs can be added to the dishes, and when any herbs are added to fried rice, they are sensual The purpose of this study is to investigate the preferences of the phosphorus properties and whether they are suitable for commercialization.

Domestic herb cultivation has a small area, and as a result of surveying several winter conditions for herb year-round cultivation, rosemary is grown in winter in Muan, Jeollanam-do, and various kinds of herbs are cultivated during the four seasons.

Lemon balm is cultivated in summer. Mint and lemon balm are cultivated in Bukjeju-gun on Jeju Island, and Mokpo, Jeollanam-do is the oldest herb farm in Korea, and bay laurel is overwintered in the natural state, and Changpyeong near Boseong is sage ), Thyme, and pineapple mint are no longer wintering.

Various herbs such as thyme, rosemary, bay laurel, and lemon balm and mint are grown in Mt. Therefore, Muan Jeonnam is considered to be a cultivated field of herbs, which is suitable for continuous cultivation and production. In order to investigate the characteristics of herbs produced in Jeollanam-do province, and to prepare rejuvenating foods for each herb, 12 sensory survey teams were organized to select appropriate herbs for Korean taste.

The composition of the sensory test team was set up in the second and third grade students of the Department of Culinary Science, who have knowledge of the types and use of herbs. The five items were chosen according to the order of preference in consideration of the points of color and harmony.The evaluation items and scales of sensory tests that examined the degree of preference according to the representative types of herbs as color, aroma, taste, and general preference are as follows. Table 1 shows.

Characteristics score Color 1: very poor↔5: very good Flavor 1: very poor↔5: very good Fragrance 1: very poor↔5: very good Overall quality 1: very poor↔5: very good

Sensory results of the herbal samples prepared according to the sensory scale as described above are shown in Table 2 below.

Herb                       Characteristics  Color  Flavor  Fragrance Overall quality Rosemary 3.05 3.17 3.10 3.10 time 3.13 2.98 3.11 3.07 Lemon Verbina 3.11 3.05 3.09 3.08 Bay Temple 2.80 2.65 2.95 2.65

Based on the sensory test results, the top four herbs were selected in order of preference based on preference.

 Rosemary, lemon Verbena, thyme, and basil.

Therefore, in the present invention, only rosemary having the best preference is adopted as the raw material.

As shown in Figure 1, in the manufacture of kimchi sushi kimchi,

Wash 3 cups of rice 30 minutes to 1 hour beforehand, pour out the same amount of water, cook the rice smoothly, and then slice the cabbage kimchi 1/2 inch width 3cm wide and 12cm long. After squeezing, add 1 tablespoon of sesame oil and 0.1 tablespoon of rosemary powder and knead the salty water;

A second step of sprinkling little by little with a spatula and mixing it with a spatula with 3 tablespoons of vinegar, 2 tablespoons of sugar and 1/2 tablespoon of salt, mixing it with a spatula to make sushi by hand, and then rolling it with kimchi;

1 tablespoon of horseradish in water, topped with sushi, 1/2 cup of raw fish roe, and 1/2 cup prepared radish and pine red peppers 1/2 of the final third step consists of.

The dried kimchi sushi of the present invention made as described above is considered to be spotlighted as a new fusion food by combining the deep flavor of the dried paper with the aroma of herbs and various seasonings.

The kimchi sushi according to the present invention is expected to expand the domestic market and local production demand and to expand the export effect of Korean food brand products by developing Korean traditional foods with new brand new taste and aroma using our branded kimchi food.

In addition, the development of kimchi application products, the spread of Korean kimchi consumption and the increase in consumption of kimchi processed products using domestic dried paper can be expected, and as a semi-cooked product, a new vegetarian-oriented rice processing product that responds to the demand of instant snacks. It is a useful invention that is expected to modernize the traditional food business.

Claims (1)

In making kimchi sushi, Wash 3 cups of rice 30 minutes to 1 hour beforehand, pour out the same amount of water, cook the rice smoothly, and then slice the cabbage kimchi 1/2 inch width 3cm wide and 12cm long. After squeezing, add 1 tablespoon of sesame oil and 0.1 tablespoon of rosemary powder and knead the composition. A second step of sprinkling little by little with a spatula and mixing it with a spatula with 3 tablespoons of vinegar, 2 tablespoons of sugar and 1/2 tablespoon of salt, mixing it with a spatula to make sushi by hand, and then rolling it with kimchi; 1 tablespoon of horseradish in water, topped with nigiri, and then ready for 1/2 cup of raw fish roe, and the final third step is to decorate 1/2 cup prepared radish and pine red 1/2 pepper. How to make kimchi sushi.

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