KR100888006B1 - Instant unglazed earthenware bowl pot stew manufacturing method - Google Patents

Abstract

The present invention relates to a method for producing instant stew stew, in particular, in an instant food manufacturing method using the intestine, comprising: broth stocking; Adding 600-700 ml of the broth to the earthenware pot and heating at a temperature of 90 to 110 ° C .; Putting one selected from 300g to 350g of aged miso, red pepper paste or cheonggukjang and mixing with the broth; 10 to 13 g of radish, 8 to 10 g of pumpkin, 15 to 20 g of tofu, 5 to 8 g of wasabi, 8 to 10 g of mushrooms, 0.8 to 1.2 g of minced garlic, 1 to 1.3 g of red pepper, 2.5 to 3 g of red pepper, 4.5 to 5.5 leeks adding more g and cooking for a total weight of 780-820 g at a temperature of 80-110 ° C. for 15-20 minutes; Vacuum packaging the contents of the cooked casserole; And it relates to an instant casserole stew manufacturing method comprising the step of sterilizing the packaged contents.

In addition, the broth is put in 100-120g king anchovy, seaweed 150-180g, shrimp 100-120g, radish 600-700g, onion 200-230g on the basis of 10L underground rock water, for 2 hours at a temperature of 100 ~ 110 ℃ After heating and extracting the ingredients such as king anchovy, and put the new ingredients in the broth again and heat it for 2 hours at a temperature of 50 ~ 60 ℃ again relates to an instant casserole stew manufacturing method.

Instant, Pot, Stew, Stew, Rock Water, Sterilization

Description

Instant unglazed earthenware bowl pot stew manufacturing method}

The present invention relates to an instant cooked food, and more particularly, by mixing a certain amount of underground rock water and anchovies, kelp, shrimp, radish, onions to create a broth, a certain amount of the broth is ripened in the pot and radish , Zucchini, tofu, horseradish, mushrooms, chopped garlic, salt, pepper, green onion, mixed well cooked and vacuum-packed, and sterilized again and cooked simply and easily to consumers. It relates to a method of manufacturing stew.

The current trend is that the number of working-in-law couples is increasing and the number of single men and women is increasing as the modern industry grows rapidly, and women's social advance is further increased.

Under these circumstances, the tendency to pursue the simplification of eating habits is increasing, and due to double income, household hours are decreasing in women's homes, and household hours of men are becoming equal to women.

 Therefore, working couples who don't have much time, singles or men who aren't good at cooking prefer foods that are healthy, easy to cook, and easy to cook with short effort and time, rather than food that takes a lot of time and effort. In line with these demands, instant foods, that is, instant foods, which can be easily cooked and enjoyed, are being released on a large scale.

In addition, due to the well-being craze, even if you choose the instant foods such as the health of both their own and their family will prefer the good food.

As a general well-being food, Korea's indigenous soybean paste, which occupies a large portion of Korean's diet, is mentioned. Doenjang, one of Korea's representative Jangjang, is one of the representative fermented foods that has been manufactured for a long time and is widely used as an indispensable food in our diet.

The traditional method of making doenjang is prepared by picking meju with soybeans in late autumn or early winter, making it about the size of a needle, fermenting it for about a month or two, and then putting it in Jangdok and pouring it with brine.

As a method for preparing miso as described above, it is well described in "Method for producing miso fermented with natural bacteria of loess" of Korean Patent Laid-Open Publication No. 10-2004-0050333 to which the applicant of the present invention is registered.

However, even the soybean paste prepared as described above can be said to be the most important factor how to deliver the original taste of the doenjang unchanged to the consumer.

In general, when looking at ready-to-eat foods on the market, they are deceiving consumers by adding various kinds of chemical seasonings and sweeteners to capture consumers' tastes, and these products are ignored by consumers in the well-being age. .

The instant cooked food as described above has a powdered soup such as ramen or is prepared in the form of a dry block by freeze-drying various ingredients, and the inconvenience of having to put a proper amount of water and separately put powdered soup or dry block when cooking the instant food. There is also a disadvantage that the contents are cut off when cooking and cooking time also takes about 10-20 minutes to satisfy the fast diet of consumers.

In addition, how much water should be put in the cooking of the instant food as described above, and how long it should be cooked by the company of each product is causing a significant confusion for men and women who are not used to cooking.

The present invention for solving the above problems, using the underground rock water and anchovy, radish, onions, kelp, prawns to boil the broth, cooked using a pot of a certain amount of additives in order to preserve the unique taste of the intestine By vacuum-packing the contents cooked directly and sterilizing them at high temperature again, they are delivered to the consumer, and the instant stew stew can be restored within 3 to 5 minutes by using the water or microwave oven provided at any time. To provide a manufacturing method.

The present invention for achieving the above object, the step of boiling broth; Adding 600-700 ml of the broth to the earthenware pot and heating at a temperature of 90 to 110 ° C .; Putting one selected from 300g to 350g of aged miso, red pepper paste or cheonggukjang and mixing with the broth; 10 to 13 g of radish, 8 to 10 g of pumpkin, 15 to 20 g of tofu, 5 to 8 g of wasabi, 8 to 10 g of mushrooms, 0.8 to 1.2 g of minced garlic, 1 to 1.3 g of red pepper, 2.5 to 3 g of red pepper, 4.5 to 5.5 leeks adding more g and cooking for a total weight of 780-820 g at a temperature of 80-110 ° C. for 15-20 minutes; Vacuum packaging the contents of the cooked casserole; And sterilizing the packaged contents, and the broth is 100 to 120 g of king anchovy, 150 to 180 g of kelp, 100 to 120 g of shrimp, 600 to 700 g of radish, and 200 to 230 g of onion, based on 10 L underground rock water. After heating for 2 hours at a temperature of 100 ~ 110 ℃, extract the king anchovy, kelp, shrimp, radish, onion, king anchovy 100 ~ 120g, kelp 150 ~ 180g, shrimp 100 ~ 120g, radish 600 ~ 700g , 200-230 g of onions in the broth and heat it for 2 hours at a temperature of 50-60 ℃, the sterilization step is heated for 15-20 minutes at 122-124 ℃ and it is water of 10-15 ℃ temperature again It relates to an instant casserole stew production method characterized in that the rapid cooling into the.

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Hereinafter, an instant casserole stew production method according to an embodiment of the present invention will be described.

First, the process of producing the broth required for the stew according to the present invention (hereinafter, referred to as a pretreatment process), anchovy, kelp, shrimp, radish, onion, pumpkin, tofu, horseradish, mushroom, garlic, pepper, It is the process of washing the leek using underground rock water and boiling the broth of the stew.

The underground rock water is a clean underground rock water that elutes from 200m below the sea of 700m above sea level. It is a weak alkali of pH 8.0, and it contains groundwater containing a large amount of minerals such as calcium, magnesium and sodium. , Various diseases, in particular, to stabilize the blood pressure and excellent efficacy in heart disease, and when the food in the underground rock water, the taste is neat and tidy.

Referring to the process of making the stew of the stew using the above-described underground rock water in detail, first, anchovy, kelp, shrimp, radish, onion as the main ingredients needed to raise the broth to clean the ground rock water.

The anchovy is about 5 to 8 cm (cm) in size, which is larger than ordinary anchovies, and is commonly referred to as anchovy. It is prepared with silvery color. The kelp has been widely used as a seasoning material, and glutamic acid and aspartame are protein components. It contains a large amount of acid and has been widely used for making broth. The kelp is first wiped well with a dish cloth, shake off white powder, and wash the ground rock water.

After washing the king anchovy, kelp, shrimp, radish, and onions in subterranean rock water, and then put them in a cauldron or a bowl of a constant size together with the underground rock water to maintain a temperature of 100 ~ 110 ℃ using a firewood or generalized furnace And hang up for about 2 hours.

At this time, if you look at the mixing ratio of the subterranean rock water and the anchovy, kelp, shrimp, radish, onion, 10 liters of the underground rock water in a cauldron or a bowl, 100-120g king anchovy, 150-180g kelp, 100-120g shrimp , 600 ~ 700g radish, onion 200 ~ 230g ratio to maintain a temperature of 100 ~ 110 ℃ and cut off for about 2 hours. Of course, the ratio of the input material is also changed according to the ratio of the underground rock water.

The mixing ratio and time of the members as the most important point to determine the taste of the broth, the cooking method as described above is the taste of the broth is tidy, the aftertaste is also the most preferable for cooking stew.

Take out the anchovy, kelp, shrimp, radish, onion added from the broth soaked in about 2 hours as described above, prepare a new anchovy, kelp, shrimp, radish, onion by a certain ratio as described above, the underground rock water After washing clean, the members were put into the broth again and gently heated for about 2 hours at a temperature of 50 to 60 ℃ to raise the broth.

By soaking the broth twice in this way, the main ingredients of the fresh ingredients can be continuously contained in the broth and the concentration of the broth can be increased.

After boiling the broth in the same manner as described above, prepare a casserole bowl for holding the broth.

In general, casseroles are also called tuk-tuggi, tuk-turi, tuk-tuk, tugari, and dikes depending on the province. It is a traditional Korean bowl and continues to this day. Its size varies from large to medium, small and small, including 1 / 2-1 cup of water. It is painted in dark brown lye, has a rough appearance and smooth inside, and has various shapes depending on the area.

Looking at the shape of the casserole for each region, the casserole of the central region is deep (about 10-15 cm), the bottom is slightly narrower than the diameter, the side is a straight line, the casserole is usually curved spreading belly.

On the other hand, in the east coast, the shallow depth and rounded belly make it look like the spout of the hospitality is closed.

The casserole has a disadvantage that it does not boil as quickly as a pot, but once it is hot, it is not easy to cool, so it is good to put hot food such as stew and Seolleongtang in winter.

Choose one of the casserole as described above to prepare a casserole of a size capable of cooking an amount of about 2 to 3 servings.

The prepared casserole will contain the broth stock brewed during the pretreatment process, which is about 600 to 700 ml, for cooking stew for 2-3 servings. Therefore, the quantity of the stock is variable in consideration of the number of people.

Put the broth in the casserole and keep the temperature well at 90 ~ 110 ℃ to boil, and when the broth boils over time to enter the Jang (Doenjang, Gochujang, Cheonggukjang, etc.), the type of stew according to the present invention at this time (Miso, Gochujang, Cheonggukjang, etc.)

First, look at an embodiment when selecting and cooking miso.

Doenjang which is added to cook the stew according to the present invention, the domestic beans are well washed with the underground rock water and put in a cauldron, the boiled beans all well to make a square-shaped meju of a certain size.

In addition, the meju is fermented in a room made of ocher soil that maintains a good circulation of air and maintains a constant humidity, and a period of about 30 to 40 days is appropriate. Meju and soy sauce fermented as described above are well placed in our own old clay pot and aged in Yangji for over a year to make miso.

Put the soybean paste prepared in the same way as about 300 ~ 350g into the earthenware casserole is mixed well. When broth and miso are mixed and miso broth is made, 10 ~ 13g of radish, 8 ~ 10g of pumpkin, 15 ~ 20g of tofu, 5 ~ 8g of mushroom, 8 ~ 10g of mushroom, 0.8 ~ 1.2g of minced garlic, 1 ~ 1.3 of salt g, red pepper 2.5-3g, green onion 4.5-5.5g and boil for 15-20 minutes.

At this time, the cooking time is 15 to 20 minutes, all the ingredients are cooked, and about 150 to 200 ml is evaporated from 600 to 700 ml of the stock broth, so that the total weight of all the ingredients added to the casserole is adjusted to about 780 to 820 g. It's time to become. If the cooking time is exceeded, the total weight decreases and the taste becomes salty, and the injected ingredients are too ripe to be mushy. The total weight of 780 to 820 g is a weight for fitting 2 to 3 servings, and the increase and decrease of the added ingredients according to the number of servings and the corresponding increase or decrease of the total weight can be modified.

When cooked by the above-described method is completed casserole miso stew according to the present invention.

Second, look at an embodiment when cooking by selecting gochujang.

Gochujang which is added to cook the stew according to the present invention is made of loess soil which mixes glutinous rice, crude syrup, sun salt, and meju powder with domestic pepper powder at a constant ratio, and the air is well circulated and maintains a constant humidity. In the room, it is well prepared in Korea's own old jars and aged for more than a year to make red pepper paste.

Gochujang prepared by the method described above is well mixed in about 300 ~ 350g into the casserole is cut broth as in the embodiment of the doenjang stew. When broth and red pepper paste are mixed and red pepper paste is made, 10 ~ 13g of radish, 8 ~ 10g of pumpkin, 15 ~ 20g of tofu, 5 ~ 8g of wasabi, mushroom 8 ~ 10g, minced garlic 0.8 ~ 1.2g, salt 1 ~ 1.3 g, red pepper 2.5-3g, green onion 4.5-5.5g and boil for 15-20 minutes.

When cooked according to the above method, the casserole hot pepper paste stew according to the present invention is completed.

Third, looks at an embodiment of the case of selecting the cheongukjang cooked.

Cheonggukjang is added to cook the stew according to the present invention, the domestic beans are well washed with the underground rock water and put in a cauldron, the boiled beans are fermented in a room made of ocher soil.

The bottom of the loess is laid with rice straw, and a thin quilt made of cotton with good ventilation is laid on the rice straw. On the cotton quilt, boiled beans are spread evenly to a thickness of 5-7 cm, spread on rice straw again, and cover the cotton quilt on it.

It is fermented for 2 to 3 days by maintaining the temperature of 28 to 32 ℃, humidity 60 to 65% in the ocher room formed as described above. When the fermented soybeans are put into a grinder and crushed to a certain size, a cheongukjang is made.

Cheonggukjang prepared by the method as described above is mixed well to put about 300 ~ 350g in the casserole is cut broth as in the embodiment of the doenjang stew.

When the broth and Cheonggukjang are mixed and the Cheonggukjang soup is made, 10 ~ 13g of radish, 8 ~ 10g of pumpkin, 15 ~ 20g of tofu, 5 ~ 8g of mushroom, 8 ~ 10g of mushroom, 0.8 ~ 1.2g of minced garlic, 1 ~ 1 of salt Add 1.3g, red pepper 2.5-3g, green onion 4.5-5.5g and boil for 15-20 minutes.

When cooking by the above method is completed the casserole Cheonggukjang stew in accordance with the present invention.

Doenjang-jjigae, red pepper paste-jjigae, and cheongukjang-jjigae cooked according to the embodiment are each subjected to a vacuum packaging step using a retort (retort, autoclave).

The retort pouch refers to a composite packaging container made by laminating heat-resistant plastic films or metal foils, and filling various foods into these containers to be sealed by heat salding to heat sterilize at 100 ° C. or higher in the retort. As a packaging container for food manufacturing, there is an opaque pouch in which light and gas are blocked by laminating a transparent pouch and a metal foil.

Retort food, an advanced form of conventional canning and bottling, is an instant food that is edible by a direct or simple cooking method, has high preservation, and is easy to carry and transport.

The retort pouch also has a thinner and flatr shape than a bottle or a metal tube, so that the time of heat penetration to the center of the contents at the time of sterilization is increased. Therefore, the sterilization time is shortened to prevent loss of nutrients and quality of the contents, and long-term preservation is possible for more than one year without using food additives such as fungicides and preservatives.

Each stew with retort pouch packaging as described above is heated at 122-124 ° C. for about 15-20 minutes, and is then rapidly cooled in cold water at 10-15 ° C. to sterilize the packaged contents.

 After the packaging and sterilization process is completed by the manufacturing method as described above, it is delivered to the consumer through a general distribution stage, and the consumer can enjoy it with rice on the spot by heating it for about 2-3 minutes through hot water or microwave oven. .

The above description is merely illustrative of the technical spirit of the present invention, and those skilled in the art to which the present invention pertains may make various modifications and changes without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention but to describe the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be interpreted by the claims below, and all technical ideas within the scope of the claims should be construed as being included in the scope of the present invention.

As described in detail above, the instant casserole stew production method of the present invention is directly prepared without sterilization or drying block, which is a conventional method for preparing instant foods, and without the use of chemical seasonings. It can be eaten within 2 ~ 3 minutes without destroying nutrients by heating in hot water or microwave oven, and it is economically advantageous because the process of rapid cooling is simplified rather than drying block made by lyophilization in sterilization step.

In addition, complicated cooking methods, long cooking time, etc. are not required, so it is easy and convenient to enjoy anytime, anywhere, such as adult men and women, couples working in the outdoors, and outdoor nutrients. Simple and easy to consume

Claims (3)

In the instant food manufacturing method using the intestine, Boiling the broth; Adding 600-700 ml of the broth to the earthenware pot and heating at a temperature of 90 to 110 ° C .; Putting one selected from 300g to 350g of aged miso, red pepper paste or cheonggukjang and mixing with the broth; 10 to 13 g of radish, 8 to 10 g of pumpkin, 15 to 20 g of tofu, 5 to 8 g of wasabi, 8 to 10 g of mushrooms, 0.8 to 1.2 g of minced garlic, 1 to 1.3 g of red pepper, 2.5 to 3 g of red pepper, 4.5 to 5.5 leeks adding more g and cooking for a total weight of 780-820 g at a temperature of 80-110 ° C. for 15-20 minutes; Vacuum packaging the contents of the cooked casserole; And sterilizing the packaged contents, The broth is put in 100 ~ 120g of king anchovy, 150-180g of kelp, 100-120g of shrimp, 600-700g of radish, 200-230g of onion, based on 10L underground rock hemisphere and heated for 2 hours at a temperature of 100-110 ° C. After extracting the king anchovy, kelp, shrimp, radish, onion, new king anchovy 100-120g, kelp 150-180g, shrimp 100-120g, radish 600-700g, onion 200-230g into the broth and 50-60 Heat for 2 hours at a temperature of ℃, The sterilization step is a hot pot stew stew manufacturing method characterized in that the heating for 15 to 20 minutes at 122 ~ 124 ℃ temperature, and put it into water of 10 ~ 15 ℃ temperature rapidly cooling. delete delete