KR101376667B1 - The manufacturing method of noodles using large-eyed herring - Google Patents

Abstract

The present invention relates to a method for preparing noodles using large-eyed herring broth. The noodles using large-eyed herring broth, made by putting cooked noodles in the large-eyed herring broth, of the present invention are prepared by a large-eyed herring sauce making step for mixing 0.5-2 parts by weight of sugar, 0.5-2 parts by weight of salt, and 0.5-2 parts by weight of red pepper powder with 100 parts by weight of large-eyed herring and putting them in an uncovered pot with 500 parts by weight of water and boiling at 100°C for 30-60 minutes, then removing the ingredients and boiling the remaining soup down until the soup is reduced by 10-20%, then adding soy sauce and fish sauce to the boiled soup in the weight ratio of 1:1:0.2 and boiling it down until the soup is reduced by 80-90% of total volume to concentrate the soup; a large-eyed herring broth making step for preparing a mixture of main ingredients by mixing 5-25 parts by weight of white radish, 1-10 parts by weight of green onion, 5-20 parts by weight of onion, 1-10 parts by weight of sea tangle, and 1-10 parts by weight of soju made by dilution of spirit with 100 parts by weight of the large-eyed herring and adding 10-15 times the amount of water to the mixture and boiling at 120-150°C for 20-40 minutes, then removing the mixture of the main ingredients; and a broth boiling step for adding the large-eyed herring sauce to the large-eyed herring broth in the weight ratio of 10:1 and boiling at 150-180°C for 10-15 minutes. [Reference numerals] (S1) Large-eyed herring sauce making step; (S2) Large-eyed herring broth making step; (S21) Large-eyed herring preparing step; (S3) Broth boiling step; (S4) Making garnishes; (S5) Making a vegetable garnish; (S6) Making a sauce

Description

The manufacturing method of noodles using Large-eyed herring}

The present invention relates to a method for manufacturing a depot noodle, which uses depot as broth.

In general, noodles are relatively easy to manufacture and cook, so BC6000 ~ BC 5,000 years ago, it is said to have started to eat in the region of Asia, has long been used in Korea as a special food for birthdays and wedding ceremonies.

These kinds of noodles are very diverse, and depending on the material, there are wheat noodles made from wheat, somen, macaroni, buckwheat noodles made from buckwheat flour, potato starch made from potatoes, It is made of dried noodles (dried noodles) which are dried to have a moisture content of about 14 to 15%, raw noodles made by kneading the raw noodles, boiled noodles and then fried in oil or dried by hot wind And asbestos which has been turned into an α-form.

There are various ways to make noodles. There are various ways to cut noodles thinly, such as knife noodles, with a knife, and pulling the kneaded dough, such as somen noodles or Chinese noodles, or extracting them with strong pressure like macaroni.

Korean traditional noodles are made of various kinds of grains, such as hot noodles (soup noodles), cold noodles, bibim noodles, noodles, bean noodles, and soybean soup. By making various grains, you can save the unique taste and nutrition of each grain. Especially for the elderly and children.

Such, noodles were eaten by rubbing in seasoning sauce, such as red pepper paste or rolled up in hot Jangguk.

However, the above-mentioned noodle soup was made with anchovy as the main raw material, but large anchovy was avoided because of its oily and peculiar fishy taste, and the middle anchovy was increased due to the high price. Is the spotlight to replace anchovy.

The problem to be solved by the present invention is to provide a method for manufacturing a depot noodles using depot.

Depot noodles manufacturing method of the present invention, in the depot noodles manufacturing method to put the boiled noodles in the depot broth, 0.5-2 parts by weight of sugar, 0.5-2 parts by weight of salt, 0.5-2 parts by weight of red pepper powder based on 100 parts by weight of depot Mix the parts, heat 500 parts by weight to 100 ° C for 30 to 60 minutes in a container with a lid open, then remove the ingredients and heat only the remaining liquid again until the liquid is left 10 to 20%, simmering Addition of soy sauce and liquid milk to the liquid at a weight ratio of 1: 1: 0.2, and then heating and concentrating until the total amount is 80-90% (S1) and anchovy based on 100 parts by weight of defolie 100 parts by weight, 300 parts by weight of radish, 80 parts by weight of leek, 80 parts by weight of garlic, 200 parts by weight of onion, and 40 parts by weight of kelp, after adding 1000 parts by weight of water to 160 ~ at 120 ~ 150 ℃ Boil for 200 minutes, 100 depots Add 50 parts by weight of soy sauce, 20 parts by weight of salt, 100 parts by weight of sake, and boil at 120-150 ° C. for 1 to 3 minutes to remove broth from the main ingredient mixture to obtain a broth (S2) and depot broth. It is characterized in that it is prepared through the broth heating step (S3) to boil for 10 to 15 minutes at 150 ~ 180 ℃ by adding a depot source in a weight ratio of 10: 1.

Preferably, the depot further includes a depot trimming step (S21) to bake and trim for 2 to 5 minutes with the head and viscera removed.

Preferably, the defoliation is characterized in that the cutting to the size of 1-2x3-4cm.

Preferably, the present invention is characterized in that it further comprises a garnish made of 5 to 10 parts by weight, 5 to 10 parts by weight, 10 to 20 parts by weight of radish, based on 100 parts by weight of the defoliation broth.

Preferably, the oil is roasted for 160 to 200 minutes at a temperature of 120 ~ 150 ℃ in a pan with an oil, the pickled radish is characterized in that it is soaked with red pepper powder and soaked by dipping for 2-4 hours.

Preferably, based on 100 parts by weight of the defolio broth 5 to 10 parts by weight, 5 to 10 parts by weight Zidane, onion 5 to 10 parts by weight, 5 to 10 parts by weight of shiitake mushrooms, characterized in that it further comprises a vegetable garnish .

Preferably, the present invention is based on 100 parts by weight of soy sauce based on leek 5-10 parts by weight, chopped onion 5-10 parts by weight, chopped radish 5-10 parts by weight, crushed garlic 5-10 parts by weight, sesame seeds 3-6 parts, It is characterized in that it further comprises a marinade prepared with 2 to 3 parts by weight of sesame oil.

Preferably, the present invention further comprises a packaging means 10 for packing boiled noodles, depot broth, depot sauce, garnish and seasoning.

Preferably, the packaging means 10 is formed with an opening in which the top is opened so that the boiled noodle, depot broth, depot sauce, garnish and seasoning are adjacent to each other and filled in an insulated state, and at least three receiving spaces therein ( 12) to form a plurality of partitions 14 are formed in the packaging container 11, boiled noodles, depot sauce, depot broth filled in the receiving space 12 of the packaging container 11 and the departure of garnish and sauce In order to prevent, the plastic cover 13 and the vinyl cover 13 attached by thermal fusion in contact with the inlet edge of the packaging container 11 is detachably fixed to the inlet of the packaging container 11. It characterized in that it comprises a lid (15).

Preferably, the present invention is accommodated in the packaging container 11, the source vinyl pack 20 is packed in a sealed state by the heat-sealing filled with a depot source, and the garnishing plastic pack packed in a sealed state by heat-sealed filled with a name 30 and the seasoning is filled with a seasoning vinyl pack 40 is characterized in that it further comprises a packed in a sealed state by heat sealing.

The method of manufacturing a depot noodle according to the present invention has a merit that the bitter taste does not taste in the depot, even when boiled for a long time in the process of preparing the broth using the depot, the broth is not muddy and when it is boiled for a long time, the umami taste such as anchovy is increased.

1 is a flow chart showing a manufacturing method of the present invention.
2 is an exploded perspective view of a packaging means in which the contents produced by the present invention are packaged.

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

As shown in FIG. 1, the method for manufacturing a depot noodles according to the present invention is as follows.

First, 0.5 to 2 parts by weight of sugar, 0.5 to 2 parts by weight of salt and 0.5 to 2 parts by weight of red pepper powder are mixed, based on 100 parts by weight of defolie, and 500 parts by weight of water in a container with an open lid at 100 ° C. for 30 to 60 minutes. After heating, the ingredients are taken out and only the remaining liquid is heated again, and the liquid is simmered until 10 to 20% is left.Adding soy sauce and liquid milk in a weight ratio of 1: 1: 0.2, the total amount is added. Concentrated depot sauces can be prepared by heating to 80-90%. Here, boiling the defoliation with the head can further increase the savory taste of the broth. And red pepper powder is added to increase the spicy taste of the broth. In addition, when the heating is opened for a predetermined time with the lid open, the moisture is evaporated and a thick liquid depot sauce can be prepared (S1).

In addition, 1000 parts by weight of water was added to the main material mixture formed by a mixture of 100 parts by weight of anchovy, 300 parts by weight of radish, 80 parts by weight of radish, 80 parts by weight of garlic, 80 parts by weight of garlic, 200 parts by weight of onion, and 40 parts by weight of kelp. After the addition, boil at 120 ~ 150 ℃ for 160 ~ 200 minutes, add 50 parts by weight of soy sauce, 20 parts by weight of salt, and 100 parts by weight of sake based on 100 parts by weight of defolie, and boil at 120 ~ 150 ℃ for 1 ~ 3 minutes, then mix the main ingredients Filter and remove to get clear broth. Here, the whole flavor of the cool and refreshing broth can be enriched by combining the rich taste of boiled depot and anchovy, the cool taste of radish, the sharp taste of leek, and the sweet taste of kelp. In addition, the smell can be caught by the sake evaporated in the heating process (S2).

In addition, the depot further includes a depot trimming step (S21) to bake and trim for 2 to 5 minutes while removing the head and guts. At this time, the defoliation is preferably cut to a size of 1 ~ 2x3 ~ 4cm so that you can eat at a bite in the process of eating noodles. In other words, removing the head and guts of the defoliation can prevent the bitter taste and turbidity of the broth. In particular, roasting the defoliation in a direct fire will dry up the flesh, and the taste of chewing can be doubled, while the broth becomes well soaked with the broth, so you can feel the delicious taste when you savor the noodles. Here, anchovies are used in the anchovies of 4 ~ 6cm, it is preferable to remove the head and guts.

The broth can be completed through the broth heating step of boiling for 10-15 minutes at 150-180 ° C. by adding a depot sauce to the depot broth prepared by the above-described process at a weight ratio of 10: 1. In this way, when the depot sauce is added to the prepared broth, the broth can be savored with a spicy and savory taste. That is, a suitable amount of boiled noodles can be added to the depot broth to which the predetermined amount of depot sauce is added (S3).

Furthermore, based on 100 parts by weight of the defoliation broth, 10-20 parts by weight of radish may be further included, 5-10 parts by weight, 5-10 parts by weight of milk. Therefore, after adding 60 to 70 parts by weight of the boiled noodles in the depot broth, the noodles can be ingested with garnish made of a predetermined amount of leek, yubu and radish. Here, it is preferable to fry for 160-200 minutes in a pan with an oil at a temperature of 120-150 ° C., and the pickled radish is soaked in water for 2-4 hours to remove salt, and tossed with red pepper powder. Tofu is reduced in volume when it is roasted for a predetermined time so that the user who eats noodles can enjoy the texture of chewing meat. In addition, it is possible to take red pepper powder and mixed radish. That is, the user can savor the taste of the savory broth by the leek, the chewy taste of the housewife, and the side dishes by the radish (S4).

On the contrary, based on 100 parts by weight of the depot broth, 5-10 parts by weight of carrots, 5-10 parts by weight, onions 5-10 parts by weight, and 5 to 10 parts by weight of vegetable mushrooms may be further included. Here, carrots are cooked in an oiled pan, raw onions are sliced thinly, and shiitake mushrooms are boiled. Therefore, by eating 60-70 parts by weight of noodles boiled with vegetable garnish by vegetables, you can eat the nutrition of vegetables, you can feel the taste of broth with a refreshing taste that is not irritating (S5).

In addition, 5 to 10 parts by weight of leek, 5 to 10 parts by weight of minced onion, 5 to 10 parts by weight of chopped radish, 5 to 10 parts by weight of minced garlic, 3 to 6 parts by weight of sesame oil, 2 to 3 of sesame oil It may further include a marinade prepared in parts by weight. In this way, when the seasoning sauce containing soy sauce is added directly to the broth or added to the broth together with the aforementioned garnish or vegetable garnish, the salty broth can be enjoyed (S6).

Meanwhile, as shown in FIG. 2, the present invention further includes a packing means 10 for wrapping boiled noodles, depot broth, depot sauce, garnish, and seasoning. The packaging means 10 has an inlet opening at an upper portion so that the boiled noodles, the depot broth, the depot sauce, the garnish and the condiments are filled in a neighboring state and filled with each other, and at least three or more accommodation spaces 12 are formed therein. To prevent the departure of boiled noodles, depot sauces, depot broths, garnishes, sauces, and sauces filled in the receiving spaces 12 of the packaging containers 11 and a plurality of partitions 14 are formed. To be detachably fixed to the inlet of the packaging container 11 in a state of covering the vinyl cover 13 and the vinyl cover 13 which are attached by thermal fusion in contact with the edge of the packaging container 11. Lid 15.

Here, the packaging container 11 may be formed of a flexible synthetic resin material, and may be manufactured in a state in which a plurality of partitions 14 are formed by a metal mold. The vinyl cover 13 is made of a vinyl material and closes the inlet of the packaging container 11 by thermal fusion to protect the contents filled in the accommodation space 12. [ In particular, the defoliation broth can be prevented from leaking. The lid 15 is made of a flexible synthetic resin material and can be manufactured in the form of a bottom opening so as to cover the inlet of the packaging container 11 by a mold.

In addition, the present invention is accommodated in the packaging container 11, the source vinyl pack 20 is packed in a sealed state by the heat-sealing filled with the depot source, and the famous plastic pack packed in a sealed state by the heat-sealed filled with the name ( 30) and the seasoning is further filled with a seasoning vinyl pack 40 is packed in a sealed state by heat fusion. Such, the source vinyl pack 20, garnish vinyl pack 30, seasoning vinyl pack 40 may be stored in a sealed state of the respective contents.

Accordingly, the user puts the boiled noodles in the depot broth in a state in which the lid 15 and the plastic cover 13 are removed, and the source vinyl pack 20, garnish vinyl pack 30, seasoning vinyl pack 40 according to their preferences. Noodles can be taken by adding them to the depot broth.

As described above, the present invention not only can be conveniently used anytime and anywhere by keeping the sealed state using the packaging means 10, but also has a convenient portability.

As described above, the present invention can be directly consumed by putting boiled noodles in a pre-made depot soup, not only can be conveniently enjoyed at home or outdoors, but also in restaurants such as train stations and express bus rest areas that travelers can use in a short time. It can be said to be a very useful invention that can be manufactured and sold widely.

It will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is to be understood, therefore, that the above description is intended to be illustrative, and not restrictive, and that the scope of the present invention will be defined by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S1: Depot Sauce Manufacturing Step
S2: step of manufacturing depot stock
S2: Depot care stage
S3: broth heating step
S4: Garment manufacture
S5: Vegetable garnish production
S6: Seasoning
10: Packing Container

Claims (11)

In a method of making a depot noodle made of boiled noodles in a depot broth,
0.5 to 2 parts by weight of sugar, 0.5 to 2 parts by weight of salt and 0.5 to 2 parts by weight of red pepper powder are mixed, based on 100 parts by weight of defolie, and 500 parts by weight of water is heated to 100 ° C. for 30 to 60 minutes in an open container. Next, take out the ingredients and heat only the remaining liquid.Then, liquefy until the liquid remains 10-20% .Add soy sauce and liquid milk to the liquid that is being boiled at a weight ratio of 1: 1: 0.2, and then add 80 ~ Depot source manufacturing step (S1) of heating and concentrating until it reaches 90%,
100 parts by weight of anchovy, 300 parts of radish, 80 parts of leek, 80 parts of garlic, 80 parts of garlic, 200 parts of onion, and 40 parts of kelp are added to the main material mixture. Boil at 120 ~ 150 ℃ for 160 ~ 200 minutes, add 50 parts by weight of soy sauce, 20 parts by weight of salt, 100 parts by weight of sake based on 100 parts by weight of defolie, and boil at 120 ~ 150 ° C for 1 ~ 3 minutes to remove the main ingredient mixture. Depot broth manufacturing step to obtain the broth (S2) and
A method of manufacturing a depot noodles, wherein the depot sauce is prepared by adding a depot sauce at a weight ratio of 10: 1 to be boiled at 150 to 180 ° C. for 10 to 15 minutes.
2. The method of claim 1, wherein the defoliation further comprises a defoliation trimming step (S21) of baking for 2 to 5 minutes while removing the head and internal organs.
The method of claim 2, wherein the defoliation is a 1 ~ 2 × 3 ~ 4cm size of the defoliation noodle manufacturing method characterized in that the cutting.
The method according to claim 1, Depori noodle production method further comprises a garnish made of 5 to 10 parts by weight, 5 to 10 parts by weight, 10 to 20 parts by weight of radish based on 100 parts by weight of the depot broth.
The method of claim 4,
Fry the tofu in a greased pan for 160-200 minutes at a temperature of 120-150 ° C,
Sweet radish is a method of manufacturing defolii noodles, which is soaked in water for 2 to 4 hours to remove salt, and then tossed with red pepper powder.
According to claim 1, 5 to 10 parts by weight, 5 to 10 parts by weight Zidane, 5 to 10 parts by weight of onion, 5 to 10 parts by weight of shiitake mushrooms, based on 100 parts by weight of the depot broth further comprises a vegetable garnish A method of manufacturing a noodle soup.
The method according to claim 1, 5 to 10 parts by weight of leek, 5 to 10 parts by weight of chopped onion, 5 to 10 parts by weight of chopped radish, 5 to 10 parts by weight of crushed garlic, 3 to 6 parts by weight of sesame oil Dipori noodle manufacturing method characterized in that it further comprises a marinade prepared in 2 to 3 parts by weight.
The method according to any one of claims 1 to 7, further comprising a packaging means (10) for wrapping boiled noodles, depot broth, depot sauce, garnish and seasoning sauce.
The packaging device (10) according to claim 8, wherein the packaging means
Boiled noodles, depot broth, depot sauce, garnish and marinade are formed adjacent to each other in an inlet opening to be filled in a separate state, a plurality of partitions so that at least three receiving spaces (12) are formed therein ( 14 and the packaging container 11 is formed,
Boiled noodles, depot sauce, depot broth and garnishes filled in the receiving space 12 of the packaging container 11, attached by heat fusion in contact with the inlet border of the packaging container 11 to prevent separation Plastic cover 13 and
Depot noodles manufacturing method characterized in that it comprises a lid (15) detachably fixed to the inlet of the packaging container (11) in a state covering the plastic cover (13).
The method of claim 9,
Sauce vinyl pack 20, which is accommodated in the packaging container 11 and filled with depot source and packed in a sealed state by heat fusion, and garnish packed in a sealed state by heat fusion and garnish with a garnish, 30, The method of manufacturing a depot noodles, characterized in that it further comprises a seasoning vinyl pack 40 is filled and packed in a sealed state by thermal fusion. delete

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