KR100858460B1 - The method of making slices of garlic or onion seasoned - Google Patents

Abstract

A preparation method of slices of garlic or onion dried and seasoned with soy sauce is provided to maintain the hard texture of garlic or onion without causing a bitter taste for a long time by using vinegar mixed with salt in a salting process. A preparation method of slices of garlic or onion dried and seasoned with soy sauce comprises the steps of: (i) soaking one main ingredient selected from garlic and onion in water, washing the main ingredient, and drying it for the water content to reach 10wt%; (ii) dissolving 50g of salt in 100g of vinegar, soaking the dried main ingredient in the vinegar mixed with salt for 3~5days, and filtering out the main ingredient; (iii) mixing 200g of vinegar, 20g of soy sauce, 60g of honey and 10g of cinnamon, boiling the mixture at 80~120°C for 30~60min, cooling it to obtain a soaking solution, soaking the main ingredient filtered out by the step (ii) in the soaking solution for 5~8days, and filtering out the main ingredient; (iv) boiling the remaining soaking solution at 80~120°C for 30~60min, repeatedly soaking the main ingredient filtered out by the step (iii) in the boiled soaking solution for 5~8days, and filtering out the main ingredient; and (v) repeating the step (iv).

Description

The method of making slices of garlic or onion seasoned}

The present invention relates to a method for manufacturing pickles, and more particularly, it is prepared by putting vinegar, soy sauce, honey and cinnamon into a boiled mixture after simmering in vinegar and salt in one of the main ingredients selected from garlic and onion. It relates to a manufacturing method of pickles.

Pickles are pickles that are sliced and dried in peppers, garlic, cucumbers, and so on, soaked in soy sauce and seasoned with soy sauce, or side dishes made with tofu and fish. , Mainly used as the former meaning. In addition to salt and soy sauce, pickles are one of our unique foods that can be treated with their own salty condiments such as red pepper paste and miso so that they can be preserved and eaten for long periods of time. There are many kinds depending on the manufacturing method. However, the original pickles from the past are generally made by using vegetables such as red pepper, garlic, cucumber or sesame leaves as main ingredients, and using relatively strong soy sauce, miso, and red pepper paste as seasonings. As a side dish of salty and spicy Korean food.

In general, pickles are sliced, dried radish, cucumber, garlic, etc. Our traditional side dish is made by using whole salt or pickled in soy sauce and seasoning. The traditional pickles have a bitter taste due to the whole salt. There was a problem that the housewives were bothered by being made in small quantities at home, together with the problem of being blurred by osmotic pressure.

In addition, garlic pickles are seasoned with vinegar (garlic vinegar) for a certain period of time, followed by vinegar, and then the obtained garlic is seasoned with soy sauce, sugar, and vinegar, and then seasoned with boiling seasoning liquid. Pour it back into garlic (1st decoction), remove the seasoning liquid again, boil it, and pour it again into garlic (2nd decoction). Garlic pickles prepared in this way, the texture is not jumbled, and the problem of bleeding by osmotic pressure is generated as the salt caused.

The present invention is a novel pickled pickles treated with vinegar and salt mixed with vinegar and salt that does not have a bitter taste, does not soften the tissues over a long period of time, and maintains a constant hardness for a long time texture texture The purpose is to provide a manufacturing method.

The object of the present invention as described above is taken out of the vinegar and salt in any one of the main ingredients selected from garlic, onion, take out vinegar, soy sauce, honey, cinnamon put in a boiled mixed solution and then take out the garlic or onion again Boil the mixed solution again and put garlic or onions in the cooled mixed solution to perform the process of three times to provide the pickles are prepared.

The present invention comprises the first step of immersing the main material of any one of the selected garlic, onion in water and then washing with water and water to dry 10% by weight of moisture;

A second step of dissolving the vinegar and salt to freeze the main material dried by the first step for 3 to 5 days and then filtering the second step;

A third step of mixing the hungry main ingredients with vinegar, soy sauce, honey, and cinnamon to boil at 80 to 120 ° C. for 30 to 60 minutes, and to immerse in cooled immersion solution for 5 to 8 days;

A fourth step of filtering the main material by the third step and boiling the remaining immersion liquid at 80 to 120 ° C. for 30 to 60 minutes, and then putting the main material again for 5 to 8 days to filter the filtered main material;

It provides a method of manufacturing pickles characterized in that it comprises a; a fifth step to repeat in the same manner as the fourth step.

The present invention also provides a pickles prepared by the above method.

Hereinafter, the configuration of the present invention will be described in detail by way of examples, but the scope of the present invention is not limited only to the following examples.

Example 1 Preparation of Garlic Pickles

(1) First step

After immersing the main material of any one of the selected garlic, onion in water, washing with water and removing water to dry 10% by weight of moisture.

(2) second stage

Dissolve 50g of salt in 100g of vinegar and mix it. Add 50g of garlic and soak for 3 days to remove bitterness and astringent taste.

(3) Third step

200 g of vinegar, 20 g of soy sauce, 60 g of honey, 10 g of cinnamon, boiled at 80 ~ 120 ℃ for 30 to 60 minutes and put the garlic made by the second step in the chilled immersion liquid and soaked for 8 days and then walking the garlic

(4) 4th step

The remaining immersion liquid filtered by the third step was boiled again at 80 to 120 ° C. for 30 to 60 minutes, and the garlic sieved through the third step was immersed again in the cooled immersion solution and simmered for 8 days, followed by garlic Stepping out.

(5) 5th step

Repeating the same method as the fourth step.

The pickled foods of garlic pickles, which are prepared after about 30 days, are completed.

In addition, in the case of onion to provide that the same subsidiary material and the mass is replaced by replacing the onion 50g in the first step.

By the present invention, all of us know that garlic and onions are good for the body, but we can reach the foods that preserved the taste and nutrition intact, and could increase the income of garlic and onion farmers. is.

In addition, it is easy for anyone of all ages to eat, and the most important thing is to refer to garlic and onion ingredients. Garlic and onions are infinitely nutritious foods. .

Claims (1)

A first step of immersing the selected main ingredients of garlic and onion in water and then washing with water and removing water to dry 10% by weight of moisture; A second step of dissolving 100 g of vinegar and 50 g of salt, filtering the main material dried by the first step for 3 to 5 days, and then filtering the second material; 200 g of vinegar, 20 g of soy sauce, 60 g of honey, and 10 g of cinnamon are boiled at 80-120 ° C. for 30 to 60 minutes, and the main material filtered by the second step is soaked for 5 to 8 days and then hung. Step 3; A fourth step of filtering the main material by the third step and boiling the remaining immersion liquid at 80 to 120 ° C. for 30 to 60 minutes, and then putting the main material again for 5 to 8 days to filter the filtered main material; Method for manufacturing pickles comprising a; 5th step of repeating the same method as the fourth step;