KR101191505B1 - The method of manufacturing potato which steams and rice ongsimi skewer - Google Patents

Abstract

The present invention relates to a method for producing steamed potato rice onggi skewers, washing the potatoes and boiled with water, salt, steaming step (1 step) to remove the water and fully cooked; A crushing step (second step) of peeling and mashing the potato steamed in the first step; Peeling and peeling in the second step, the mixing dough step (3rd step) of kneading the mixed potato, rice flour, cheese flour, egg yolk, salt; Molding and mixing the potato mixture mixed in the third step into a ball shape, and then boiled in water at 80 to 120 ° C. (fourth step); Skewering step (step 5) of rinsing the potato mixture formed and poached in the fourth step in water of 10 ~ 20 ℃ and then skewered (step 5); and after applying the sauce after baking the skewered potato mixture in the fifth step Characterized in that the source addition step (sixth step).
Steamed potato rice prepared by the method described above is a light and tender taste of potatoes skewered, savory and mellow taste of rice flour, moist and soft taste of cheese flour, savory taste of egg yolk, salty salty and light It is made with skewers and can be eaten anywhere, anytime, and is used as a meal for busy modern people with sweet sauce made by mixing taste with soy sauce and syrup. .
In addition, the soy sauce is 40 to 60% by weight soy sauce, 15 to 30% by weight of water, 10-15% by weight of beef sunny part, 5 to 10% by weight of apples, mushrooms 3 to 7% by weight, natural sweeteners 2-3% by weight By mixing for 20 to 40 minutes at 100-120 ℃ boiled in the salty taste of soy sauce and the rich flavor and cool taste of beef, the sweetness of apples and natural sweeteners can be combined, and the garlic and onion to the mixture Mixing can be boiled for 20 to 40 minutes at 80 ~ 100 ℃ to add sweet and refreshing taste to improve taste.

Description

Steamed potato rice onggi skewers manufacturing method {THE METHOD OF MANUFACTURING POTATO WHICH STEAMS AND RICE ONGSIMI SKEWER}

The present invention relates to a method for producing steamed potato rice onggi skewers, and more specifically, after washing the potatoes boiled with water and salt, steaming step (1 step) to remove the water and fully cooked; A crushing step (second step) of peeling and mashing the potato steamed in the first step; Peeling and peeling in the second step, the mixing dough step (3rd step) of kneading the mixed potato, rice flour, cheese flour, egg yolk, salt; Molding and mixing the potato mixture mixed in the third step into a ball shape, and then boiled in water at 80 to 120 ° C. (fourth step); Skewering step (step 5) of rinsing the potato mixture formed and poached in the fourth step in water of 10 ~ 20 ℃ and then skewered (step 5); and after applying the sauce after baking the skewered potato mixture in the fifth step It consists of the source addition step (sixth step).

Steamed potato rice prepared by the above method By mixing steamed potatoes, rice flour, and cheese flour, the chewy and light taste is accompanied by a sweet sauce. It is not only designed to meet the demanding needs of modern people but also to be used as a meal for busy modern people.

Potatoes are a perennial plant of the dicotyledon, Tongnamul, and Botanaceae. It is known as the world's four largest crops along with rice, corn and wheat. Potatoes include carbohydrates and proteins, minerals such as potassium, calcium and iron, and vitamin B and vitamin C. Rich in alkaline nutrients. Vitamin C contained in these potatoes is stable, so starch makes a protective film when heated, so it is not destroyed even when cooked. Potassium potassium in the potato can release high sodium remaining in the body to prevent high blood pressure and contain carcinogenic ingredients. It is very effective in treating cancer, gastritis and diabetes.

Potatoes are round, hard, smooth in surface, thin in skin, and thin in eyelids.The part that turns green when exposed to the shoots or sunlight of the potato contains toxins such as solanine, which can lead to abdominal pain or food poisoning. It should be removed and eaten when sprouting or changing color. It is better to keep it in a cool shade with good ventilation at the temperature of 0 ~ 4 ℃ even when it is stored. It may be stored with apples as it inhibits germination.

Recently, however, as the market share of Chinese kimchi has grown and replaced potatoes in Chinese cabbage fields, the price of potatoes has fallen as the production of potatoes further increases over the years. In addition, potatoes are quickly decayed at a later harvest time, and even if only one potato is decayed, all other potatoes decay.

The potatoes had to be rotten in the warehouse as they were. Moreover, since potatoes are classified as food crops, it is impossible to dispose of the farmland, causing economic losses to farms.

Therefore, it is necessary to develop various kinds of processed foods using potatoes. Conventionally, foods using potatoes are processed into potato chips, french fries, croquettes, vermicelli, rice cakes, or the like, or the potatoes themselves are cooked as soup or side dish. ate. Among them, you can make Ongsimyi with potatoes, and eat it. Potato Ongsim grinds potatoes to remove moisture, kneads potato crumbs and sunken starch, makes it like a egg and boils it in boiling broth. Unlike glutinous rice, which has a chewy taste and does not stick to it when eaten, the potato grains have a slightly chewy taste, so it has recently been in the spotlight of consumers.

By the way, the potato ongsim prepared using only potatoes may have a slightly unpleasant taste, there is a disadvantage that can not be easily eaten anywhere anytime by boiling in boiling broth.

The present invention was invented to solve the above problems, after washing the potatoes boiled with water, salt, steaming step (1 step) to remove the water and fully cooked; A crushing step (second step) of peeling and mashing the potato steamed in the first step; Peeling and peeling in the second step, the mixing dough step (3rd step) of kneading the mixed potato, rice flour, cheese flour, egg yolk, salt; Molding and mixing the potato mixture mixed in the third step into a ball shape, and then boiled in water at 80 to 120 ° C. (fourth step); Skewering step (step 5) of rinsing the potato mixture formed and poached in the fourth step in water of 10 ~ 20 ℃ and then skewered (step 5); and after applying the sauce after baking the skewered potato mixture in the fifth step Steamed potato rice Ongsim consisting of a sauce addition step (sixth step) is to provide a method for producing skewers.

In addition, the steamed potato rice prepared by the method described above is a light and tender taste of potatoes skewered, savory and tender taste of rice flour, moist and soft taste of cheese flour, savory taste of egg yolk, salty salt It is made with skewers as well as rich nutrients contained in potatoes, rice and cheese, and can be eaten anytime and anywhere, and is used as a meal for busy modern people.

Steamed potato rice onggi skewered preparation method according to the present invention in order to achieve the above object is a steaming step (first step) to wash the potatoes, boiled with water, salt, and then completely remove the water; A crushing step (second step) of peeling and mashing the potato steamed in the first step; Peeling and peeling in the second step, the mixing dough step (3rd step) of kneading the mixed potato, rice flour, cheese flour, egg yolk, salt; Molding and mixing the potato mixture mixed in the third step into a ball shape, and then boiled in water at 80 to 120 ° C. (fourth step); Skewering step (step 5) of rinsing the potato mixture formed and poached in the fourth step in water of 10 ~ 20 ℃ and then skewered (step 5); and after applying the sauce after baking the skewered potato mixture in the fifth step Characterized in that the source addition step (sixth step).

In addition, the mixing ratio in the third step is 45 to 65% by weight peeled and crushed potatoes in the second step, rice powder 30 to 50% by weight, cheese powder 2.5 to 3.5% by weight, egg yolk 1 to 3% by weight , Salt is characterized in that 0.5 to 1.5% by weight.

In addition, when the sauce is applied after roasting the skewer in which the potato mixture is inserted in the sixth step, the sauce is characterized in that it is prepared by mixing the crude soy sauce in a ratio of 1: 0.1 to 0.3 by weight and heating.

In addition, the taste soy sauce 40 to 60% by weight, 15 to 30% by weight of water, 10 to 15% by weight of beef sunny part, 5 to 10% by weight of apples, 3 to 7% by weight of mushrooms, 2-3% by weight of natural sweeteners After mixing and boiling, the mixture is boiled by further mixing the garlic and onion in a ratio of 1: 0.05 to 0.1: 0.05 to 0.1 by weight.

Steamed potato rice according to the present invention, the soft and warm taste of potatoes skewered, savory and mellow taste of rice flour, moist and soft taste of cheese flour, savory taste of egg yolk, salty salt of chewy and light taste You can enjoy the rich nutrition of potatoes, rice, and cheese by eating sweet sauce made with a mixture of soy sauce and syrup, and meet the demanding needs of modern people. It is made to be used as a meal for busy modern people.

In addition, the soy sauce is 40 to 60% by weight soy sauce, 15 to 30% by weight of water, 10-15% by weight of beef sunny part, 5 to 10% by weight of apples, mushrooms 3 to 7% by weight, natural sweeteners 2-3% by weight By mixing for 20 to 40 minutes at 100-120 ℃ boiled in the salty taste of soy sauce and the rich flavor and cool taste of beef, the sweetness of apples and natural sweeteners can be combined, and the garlic and onion to the mixture Mixing can be boiled for 20 to 40 minutes at 80 ~ 100 ℃ to add sweet and refreshing taste to improve taste.

1 is a flow chart schematically showing a method of manufacturing steamed potato rice onggi skewers according to the present invention.

Hereinafter, the manufacturing method of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart schematically showing a method of manufacturing steamed potato rice onggi skewers according to the present invention.

1. Steaming Stage (Step 1)

Steaming is the steaming after washing potatoes.

Wash potatoes, boil them in a container with water and salt, remove the water and cook them thoroughly.

Washing potatoes and putting them in a container with water and salt is done to remove foreign substances on the outer surface of the potatoes and to make them fit well.

Then, when washing the potatoes and put them in a container with water and salt, put the water and salt in the potatoes in a container at a ratio of 1: 1.5 to 2: 0.01 to 0.03 to weight and boil at 100 to 120 ℃ for 15 to 20 minutes It is preferable.

If potatoes are watered and salted in a container at a ratio of less than 1: 1.5: 0.01 and boiled, the potatoes may stick to the container and the liver may not fit well, and the potatoes may contain water and salt 1: 2: 0.03. When boiled in a container in excess of the ratio of water, the water penetrates excessively into the potato, deteriorates the taste and can be salty due to the large amount of salt.

Then, when washing the potatoes and put them in a container with water and salt, put the water and salt in the potatoes in a container at a ratio of 1: 1.5 to 2: 0.01 to 0.03 to weight and boil at 100 to 120 ℃ for 15 to 20 minutes This is to cook the potatoes half way, then remove the water and cook it thoroughly.

In addition, when washing potatoes and putting them in a container with water and salt, put the water and salt in potatoes in a container at a ratio of 1: 1.5 to 2: 0.01 to 0.03 to the weight, and boiled for 15 to 20 minutes at 100 to 120 ℃. After removing the water, it is preferable to cook at 80-100 ° C. for 5-15 minutes.

Here, when the potatoes are washed and placed in a container with water and salt, the water and salt are put in a container at a ratio of 1: 1.5 to 2: 0.01 to 0.03 to the weight and boiled for 15 to 20 minutes at 100 to 120 ° C. After, remove the water and cook for 5 to 15 minutes at 80 ~ 100 ℃ to allow the potatoes to cook evenly without burning.

2. Crush Step (Step 2)

Crushing step is to crush the steamed potatoes in the first step,

Peel and mash the potatoes steamed in the first step.

Peeling the steamed potatoes in the first step is to facilitate eating, and crushing the steamed potatoes in the first step is rice flour, cheese flour, egg yolk, salt and dragon in the mixing dough step described below. To be mixed.

If the potato steamed in the first step is not peeled off, it may give a sense of rejection when eating. If the potato is not crushed in the first step, rice flour, cheese powder, egg yolk in the mixing dough step described below. It does not mix easily with salt, making it impossible to knead.

3. Mixed Dough Step (Step 3)

The mixing kneading step is a step of kneading the peeled and mashed potatoes, rice flour, cheese flour, egg yolks, and salt in the second step,

Peeled and crushed potatoes in the second step 45 to 65% by weight, rice powder 30 to 50% by weight, cheese powder 2.5 to 3.5% by weight, egg yolk 1 to 3% by weight, salt 0.5 to 1.5% by weight of the mixture Kneading

Here, 45 to 65% by weight of the peeled and crushed potatoes in the second step, rice powder 30 to 50% by weight, cheese powder 2.5 to 3.5% by weight, egg yolk 1 to 3% by weight, salt 0.5 to 1.5% by weight Mixing is due to repeated cooking experiments, which combines the light and warm taste of potatoes, the sweet and soft taste of rice flour, the moist and soft taste of cheese flour, the sweet taste of egg yolks, and the salty taste of salt. It is derived.

In addition, the potato is rich in carbohydrates, potassium, calcium, phosphorus, vitamin B1, vitamin C, lowers cholesterol levels and facilitates insulin secretion, and is effective in diabetes, and constipation, ulcers, liver disease, high blood pressure, skin disease, arteriosclerosis. It is a complete food in the ground that is considered to have a good effect, and the rice flour contains 74% by weight or more of starch, which can easily supply the energy required by the human body, as well as more than 6% by weight of protein and its nutritional quality Is the best food for people who are concerned about obesity because they are low in sodium and lipids and do not contain cholesterol or who are allergic to eating other grains.The cheese powder is good for the milk of animals such as cows, goats, buffaloes and sheep. It is a food product containing protein that is solidified. It is used in humans such as protein, calcium, vitamins, minerals, fats and iron. It contains a large amount of nutrients, which are excellent for the beauty of growing children and women.The egg yolk is rich in lecithin to nourish, prevent cholesterol, and contain vitamins called biotin, which prevents baldness and prevents baldness. And treatment, relieve myalgia and reduce eczema and dermatitis, as well as help treat type 1 and type 2 diabetes.

Here, the peeled and crushed potatoes in the second step, rice flour, cheese flour, egg yolk, salt and kneaded by mixing is called a potato mixture.

4. Forming and Pouring (4th Step)

Molding and poaching step is a step of forming the dough mixture mixed in the third step in the shape of a toy, and then boiled in water,

After mixing the dough mixture mixed in the third step into a ball shape of the size of 2 ~ 5cm, to boil in water of 80 ~ 120 ℃.

Forming the dough mixture mixed in the third step in the shape of a toy of the size of 2 ~ 5cm to facilitate eating in a bite, it is to easily fit on the skewer in the skewer fitting step below.

If, when the dough mixture mixed in the third step is molded into a ball shape of less than 2cm size may be too small to fit easily on the skewer in the skewer fitting step, the mixing dough in the third step When the prepared potato mixture is formed in the shape of a ball with a size of more than 5 cm, it may be difficult to eat easily, because the size is large enough to eat at a bite, and it may be difficult to easily fit on the skewers at the following skewering step.

And, after forming the mixture of the dough mixture in the third step in the shape of a 2 ~ 5cm ball shape, blanching in water of 80 ~ 120 ℃ is a mixture of the dough mixture in the third step in the process of poaching This is to cook the ingredients contained in it quickly so that they do not separate and destroy the effective ingredients.

If, after forming the mixture of the dough mixture in the third step in the shape of a 2 ~ 5cm of a ball shape, and boiled in water of less than 80 ℃, the mixture of the dough mixture in the third step in the degassing process The materials contained in can be separated and, if boiled in water of more than 120 ℃ can destroy the effective components of the potato mixture mixed in the third step.

5. Skewer fit step (Step 5)

Skewer fitting step is a step of rinsing the potato mixture formed and poached in the fourth step in water of 10 ~ 20 ℃ and then inserted into the skewer,

 After rinsing the potato mixture formed and poached in the fourth step in water of 10 ~ 20 ℃ is to put on the skewer by 4-5 grains.

The rinsing of the potato mixture formed and poached in the fourth step in water of 10-20 ° C is performed by rinsing the potato mixture formed and poached in the fourth step in water of 10-20 ° C, resulting in a hard and chewy texture of the potato mixture. To increase the chewy taste.

6. Source Addition Step (Step 6)

Sauce addition step is the step of applying the sauce after baking the skewers the potato mixture is inserted in the fifth step,

After roasting the skewers with the potato mixture in the fifth step, the taste is mixed with soy sauce at a ratio of 1: 0.1 to 0.3 by weight, and then the sauce prepared by heating is applied.

And, when baking the skewers sandwiched potato mixture in the fifth step is preferably baked at 120 ~ 150 ℃.

Here, when baking the skewer sandwiched with the potato mixture in the fifth step is to bake at 120 ~ 150 ℃ is to fully ripen while maintaining the chewy chewiness of the potato mixture sandwiched on the skewer.

If the potato mixture in the fifth step is baked skewered, when baked at less than 120 ℃ the chewiness of the potato mixture sandwiched on the skewer sufficiently ripened, the chewy chewiness may be lowered, if the baking is more than 150 ℃ Potato mixture sandwiched on skewers may burn black due to the high temperature, which may lower the taste.

Then, after the skewers of the potato mixture is inserted in the fifth step, mixing the crude soy sauce in a ratio of 1: 0.1 to 0.3 to the weight, and then applying a sauce prepared by heating is chewy and light of the potato mixture. This is to combine the sweet taste of the sauce with the taste.

In addition, the sauce is preferably prepared by heating the crude soy sauce in a ratio of 1: 0.1 to 0.3 by weight and heating at 80 to 120 ℃ for 20 to 40 minutes.

Here, the sauce is prepared by mixing the crude syrup in the soy sauce at a ratio of 1: 0.1 to 0.3, and then heating at 80 to 120 ° C. for 20 to 40 minutes so that the syrup is smoothly mixed with the soy sauce. to be.

In addition, the soy sauce is 40 to 60% by weight soy sauce, 15 to 30% by weight of water, 10-15% by weight of beef sunny part, 5 to 10% by weight of apples, mushrooms 3 to 7% by weight, natural sweeteners 2-3% by weight After mixing and boiling, the mixture is boiled by further mixing the garlic and onion in a ratio of 1: 0.05 to 0.1: 0.05 to 0.1 by weight.

Preferably, the soy sauce is 40 to 60% by weight of soy sauce, 15 to 30% by weight of water, 10 to 15% by weight of beef sunny part, 5 to 10% by weight of apples, mushrooms 3 to 7% by weight, natural sweeteners 2-3 After mixing the weight percent and boiled for 20 to 40 minutes at 100 ~ 120 ℃, the garlic and onion to the mixture in a ratio of 1: 0.05 ~ 0.1: 0.05 ~ 0.1 by weight to 20 ~ 40 ℃ at 80 ~ 100 ℃ It is prepared by boiling for minutes.

The soy sauce is 40 to 60% by weight of soy sauce, 15 to 30% by weight of water, 10 to 15% by weight of beef sunny parts, 5 to 10% by weight of apples, 3 to 7% by weight of mushrooms, 2 to 3% by weight of natural sweeteners. By mixing for 20 to 40 minutes at 100-120 ℃ boiled in the salty taste of soy sauce and the rich flavor and cool taste of beef, the sweetness of apples and natural sweeteners can be combined, and the garlic and onion to the mixture Mixing can be boiled for 20 to 40 minutes at 80 ~ 100 ℃ to add sweet and refreshing taste to improve taste.

Here, in the fifth step, the roasted skewers, in which the potato mixture is sandwiched, are coated with steamed potato rice onggi.

Steamed potato rice prepared by the above method Mixing steamed potatoes, rice flour, and cheese powder with chewy, light taste and sweet sauce with sweet nutrition and rich texture of potatoes, rice, and cheese In addition to meeting their demanding needs, it is manufactured to be used as a meal for busy modern people.

Hereinafter, the present invention will be described more specifically by way of examples. It will be apparent to those skilled in the art, however, that the following examples are illustrative of the present invention only and do not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.

Example 1 steamed potato rice ontgi skewers according to the present invention

After washing 400 g of potatoes, 600 g of water and 8 g of salt were put in a container and boiled at 110 ° C. for 15 minutes, and then the water was removed, cooked at 90 ° C. for 10 minutes, and peeled and mashed. 300 g of rice flour, 20 g of cheese powder, 10 g of egg yolk, and 5 g of salt are mixed and kneaded in a mashed potato, shaped into a ball shape, boiled in water at 100 ° C., rinsed in water at 15 ° C., and then inserted into 4 skewers.

Then, the sauce is 200g Mongolian soy sauce, 100g water, 50g beef sunny portion, 30g apples, 30g mushrooms, 20g mushrooms, 10g prunes for 10 minutes at 110 ℃, 30g garlic and 30g onions were further mixed in the mixture at 90 ℃ After soaking for 30 minutes to prepare the soy sauce, 30 g of the crude syrup is mixed with 300 g of the soy sauce, and prepared to heat at 100 ° C. for 30 minutes.

The sauce is applied to the skewers of 4 eggs each and baked at 130 ° C.

Comparative Example 1 Steamed Potato Ongsim skewers excluding rice flour in the present invention

After washing 700g of potatoes, 600g of water and 8g of salt are put in a container and boiled at 110 ° C. for 15 minutes, the water is removed, cooked at 90 ° C. for 10 minutes, and peeled and mashed. 20 g of cheese powder, 10 g of egg yolk, and 5 g of salt are mixed with the mashed potatoes, kneaded, shaped into a ball shape, boiled in water at 100 ° C., rinsed in water at 15 ° C., and then 4 pieces of skewers are placed on the skewer.

Then, the sauce is 200g Mongolian soy sauce, 100g water, 50g beef sunny portion, 30g apples, 30g mushrooms, 20g mushrooms, 10g prunes for 10 minutes at 110 ℃, 30g garlic and 30g onions were further mixed in the mixture at 90 ℃ After soaking for 30 minutes to prepare the soy sauce, 30 g of the crude syrup is mixed with 300 g of the soy sauce, and prepared to heat at 100 ° C. for 30 minutes.

The sauce is applied to the skewers of 4 eggs each and baked at 130 ° C.

Comparative Example 2: Steamed potato rice onggi skewers excluding cheese powder in the present invention

After washing 400 g of potatoes, 600 g of water and 8 g of salt were put in a container and boiled at 110 ° C. for 15 minutes, and then the water was removed, cooked at 90 ° C. for 10 minutes, and peeled and mashed. The mashed potatoes are mixed with 320g of rice flour, 10g of egg yolk, and 5g of salt, kneaded, shaped into a ball shape, boiled in water at 100 ° C., rinsed in water at 15 ° C., and then inserted into 4 skewers.

Then, the sauce is 200g Mongolian soy sauce, 100g water, 50g beef sunny portion, 30g apples, 30g mushrooms, 20g mushrooms, 10g prunes for 10 minutes at 110 ℃, 30g garlic and 30g onions were further mixed in the mixture at 90 ℃ After soaking for 30 minutes to prepare the soy sauce, 30 g of the crude syrup is mixed with 300 g of the soy sauce, and prepared to heat at 100 ° C. for 30 minutes.

The sauce is applied to the skewers of 4 eggs each and baked at 130 ° C.

Comparative Example 3 Steamed Potato Ongsim skewer excluding rice flour and cheese flour in the present invention

After washing 700g of potatoes, 600g of water and 8g of salt are put in a container and boiled at 110 ° C. for 15 minutes, the water is removed, cooked at 90 ° C. for 10 minutes, and peeled and mashed. The batter was mixed with 30 g of egg yolk and 5 g of salt, kneaded, shaped into a ball shape, boiled in water at 100 ° C., rinsed with water at 15 ° C., and then inserted into 4 skewers.

Then, the sauce is 200g Mongolian soy sauce, 100g water, 50g beef sunny portion, 30g apples, 30g mushrooms, 20g mushrooms, 10g prunes for 10 minutes at 110 ℃, 30g garlic and 30g onions were further mixed in the mixture at 90 ℃ After soaking for 30 minutes to prepare the soy sauce, 30 g of the crude syrup is mixed with 300 g of the soy sauce, and prepared to heat at 100 ° C. for 30 minutes.

The sauce is applied to the skewers of 4 eggs each and baked at 130 ° C.

Experiment 1: sensory test

Steamed potato rice onggi skewers prepared according to the present invention (example) and steamed potato onggi skewers prepared by excluding rice flour in the present invention (Comparative Example 1), steamed potato rice manufactured except cheese flour in the present invention Ongsimgi skewers (comparative example 2), steamed potatoes except for rice flour and cheese powder In the present invention Ongsimgi skewers (comparative example 3) of the sensory test agent (30 people with more than 2 years experience sensory test) , 15 women)) were divided into taste, aroma, chewiness, and overall preference to perform a sensory test (5 points measuring method: 1: very bad, 2: bad, 3: normal, 4: good, 5: very good). . The results are shown in Table 1.

flavor incense Chewiness Overall preference Example 5 5 5 5 Comparative Example 1 3 3 3 3 Comparative Example 2 4 4 3 4 Comparative Example 3 3 3 2 2

As can be seen from the above Table 1, the Examples show a higher score than the Comparative Examples 1,2,3 in all items.

In all items, the Examples showed higher scores than Comparative Examples 1, 2, and 3 in the case of making steamed potato rice Ongsimgi. This is because the mixture improves the taste, aroma, chewiness, and overall taste.Except for rice flour, the taste of steamed potatoes is not mixed with rice powder to make it soft. The taste and aroma of the cheese is reduced due to the light and soft taste of the cheese and the inherent flavor of the cheese.

Claims (5)

A steaming step of washing the potatoes and boiling them with water and salt, then removing the water and fully cooking the first step;
Shredding and crushing the potato steamed in the first step (second step);
Peeled and crushed potatoes in the second step 45 to 65% by weight, rice powder 30 to 50% by weight, cheese powder 2.5 to 3.5% by weight, egg yolk 1 to 3% by weight, salt 0.5 to 1.5% by weight of the mixture Mixing kneading step (third step);
Molding and mixing the potato mixture mixed in the third step into a shape of a ball, and then boiled in water at 80 to 120 ° C. (fourth step);
Skewer fitting step (fifth step) to rinse the potato mixture formed and poached in the fourth step in the water of 10 ~ 20 ℃ and then skewered; and
Roasting the skewers with the potato mixture in the fifth step, and then added to the taste soy sauce mixed in the ratio of 1: 0.1 to 0.3 by weight, and then added to the sauce source step (sixth step) to apply the sauce prepared by heating Method of manufacturing steamed potato rice onggi skewers.
delete delete The method of claim 1,
The flavored soy sauce is 40 to 60% by weight, 15 to 30% by weight of water, 10 to 15% by weight of beef sunny part, 5 to 10% by weight of apples, 3 to 7% by weight of mushrooms, 2-3% by weight of natural sweeteners After boiling, the method of producing steamed potato rice onggi skewers, characterized in that the mixture is boiled by mixing the garlic and onion in a ratio of 1: 0.05 ~ 0.1: 0.05 ~ 0.1 by weight.
Steamed potato rice onggi skewers manufactured by the method of any one of Claims 1-4.

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