KR101379910B1 - Allium hookeri dumpling and its manufacturing method - Google Patents

Abstract

The present invention relates to a method for producing root leek dumplings, the method comprising the steps of obtaining root leek powder or root leek extract, 20-30 parts by weight of water and 5-20 parts by weight of root leek powder with respect to 55-65 parts by weight of flour After mixing or mixing and kneading 15-25 parts by weight of water and 5-10 parts by weight of root leek extract, to prepare a dumpling skin by aging, cut one of the meat or kimchi to a predetermined size, cut vegetables and Preparing and preparing mushroom dumplings by cutting and preparing mushrooms, seasoning and mixing 20-30 parts by weight of meat or 50-60 parts by weight of kimchi, 15-35 parts by weight of vegetables, and 15-35 parts by weight of mushrooms It may include the step of preparing meat dumplings or kimchi dumplings by putting dumplings in dumpling skin.

Description

Production method of root leek dumpling {ALLIUM HOOKERI DUMPLING AND ITS MANUFACTURING METHOD}

The present invention relates to a method for producing a root leek dumplings which can easily consume sulfur ingredients contained in the root leek with food by preparing dumplings using dumpling cows or dumpling skins containing allium hookeri (three) components of the root leek. will be.

As is well known, sulfur is a large amount of essential minerals, which accounts for about 0.15% of the body, and is a component of cysteine, methionine, which is essential for cell viability and is present in all cells and is an important amino acid.

In particular, sulfur has been known to be involved in the detoxification of animals including humans for thousands of years, and in connection with this, it is known that the cassava leaf powder, known to contain a toxic substance called linamarin, (Na2S2O3 5H2O), 0.2% of methionine or 0.15% of sodium thiosulfate (Na2S2O3 ㅇ 5H2O) was reported to have solved the growth inhibition phenomenon.

It is known that various toxic substances produced in the body metabolism are detoxified before it is excreted in the urine, and sulfur (sulphate) is involved in this detoxification.

In addition, sulfur is known to be one of the most important substances included in 1/4 of medical products. In Western medicine, sulfur is used as a drug for local stimulants, skin diseases, constipation and hemorrhoids. In oriental medicine, Hemostatic effect, nerve palsy, and cold water.

On the other hand, garlic and sulfur-containing organic compounds have been widely used as remedies for diseases such as typhus, cholera, and dysentery before modern antibiotics are emerging and have been reported to inhibit the growth of pathogenic microorganisms.

Allium hookeri (trifoliate) is disclosed in the website 'Natural Medicinal Herbs.net', which contains the above-mentioned sulfur ingredients, and covers all the world's natural herbs. It grows in the high-4200m high area, and it is known that the roots can be eaten raw and the medicinal ingredient is not destroyed by cooking.

The root leek contains 3.28 mg per 100 g of garlic, which has anticancer activity of 1.5 mg per 100 g, and thus requires the development of various compositions using root leek for national health.

The present invention is to prepare the dumpling skin using the root leek powder or root leek extract, and by using the dumpling skin to prepare meat dumplings or kimchi dumplings, it is easy to ingest the sulfur component of the root leek contained in meat dumplings or kimchi dumplings The present invention provides a method for preparing root leek dumplings.

In addition, the present invention after the addition of root leek flakes or root leek solids during the production of dumplings, by using the dumplings to prepare meat dumplings or kimchi dumplings, sulfur components contained in the root leek can be easily ingested with food. The present invention provides a method for preparing root leek dumplings.

The objects of the embodiments of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description .

According to an embodiment of the present invention, the method comprises the steps of obtaining a root leek powder or a root leek extract, mixing 20-30 parts by weight of water and 5-20 parts by weight of the root leek powder with respect to 55-65 parts by weight of flour, or -25 parts by weight of the water and 5-10 parts by weight of the root leek extract after mixing and kneading, to prepare a dumpling skin, and to cut to a predetermined size by selecting one from meat or kimchi, vegetables and mushrooms Preparing the dumpling by mixing and seasoning 20-20 parts by weight of the meat or 50-60 parts by weight of the kimchi, 15-35 parts by weight of the vegetables, and 15-35 parts by weight of the mushrooms. And it can be provided a method of producing a root leek dumplings comprising the step of preparing the meat dumplings or kimchi dumplings by putting the dumplings in the dumpling skin.

According to another embodiment of the present invention, after mixing and kneading 20-35% by weight of water with respect to 65-80% by weight of flour, preparing the dumpling skin by aging, and selecting one from meat or kimchi Cutting to size, cutting and preparing vegetables and mushrooms, obtaining root leek pieces or root leek solids, and 5-20 parts by weight of the root leek pieces or 5-20 parts by weight of the root leek solids. Preparing a dumpling beef by mixing and seasoning -30 parts by weight of the meat or 50-60 parts by weight of the kimchi, 15-35 parts by weight of the vegetables, and 15-35 parts by weight of the mushrooms, and putting the dumpling beef into the dumpling skin There may be provided a method for producing root leek dumplings comprising the step of preparing meat dumplings or kimchi dumplings.

In the present invention, after preparing the dumpling skin by mixing the root leek powder or root leek extract with flour and water, seasoning the meat or kimchi and vegetables and mushrooms, and then to prepare the dumpling cow, put the dumpling cow in the dumpling skin and molded By making dumplings or kimchi dumplings, the sulfur content of root leek contained in meat dumplings or kimchi dumplings can be easily consumed.

In addition, the dumpling skin is prepared by mixing flour and water, and the seasoned root leek flakes or root leek solids are added to meat or kimchi and vegetables and mushrooms, and then mixed to prepare dumpling beef. By making kimchi dumplings, you can easily consume the sulfur content of meat dumplings or root leek contained in kimchi dumplings.

1 is a manufacturing flow diagram illustrating a process of manufacturing a root leek dumpling according to an embodiment of the present invention,
Figure 2 is a manufacturing flow diagram showing the process of manufacturing a root leek dumpling according to another embodiment of the present invention.

Advantages and features of embodiments of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below with reference to the accompanying drawings. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. To fully disclose the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims. Like reference numerals refer to like elements throughout the specification.

In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. The following terms are defined in consideration of the functions in the embodiments of the present invention, which may vary depending on the intention of the user, the intention or the custom of the operator. Therefore, the definition should be based on the contents throughout this specification.

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

1 is a manufacturing flow diagram illustrating a process for manufacturing a root leek dumpling according to an embodiment of the present invention.

Referring to Figure 1, root leek powder or root leek extract is obtained (step 102).

Here, the root leek powder can be powdered using only the root of the root leek or using all roots, leaves, stems, etc., such root leek after washing, freeze-drying or natural drying, approximately 200-400 mesh size It may be ground to powder, or concentrated and filtered to obtain root leek extract, and then lyophilized to powder to approximately 200-400 mesh. Of course, various known drying methods may be used in addition to the freeze drying method and the dryer drying method.

In addition, the root leek extract can be obtained by washing the root leek and concentrated filtration to obtain the root leek extract, the root leek can be used only or all of the roots, roots, stems, leaves, which are heated using an extractor or a water bath. Obtained by concentrated filtration in a manner.

For example, the root leek is first concentrated by heating in an extractor or a stewer at a temperature range of about 100 to 150 ° C for about 8 to 12 hours, and then heated at a temperature of about 50 to 100 ° C for about 10 to 15 hours After the second concentration by heating, it can be filtered through a fine sieve of predetermined size (for example, 200-400 mesh size).

Then, after mixing and kneading the flour, water and root leek powder or mixing and kneading the flour, water and root leek extract, it is aged to prepare a dumpling skin having a thin thickness (step 104).

Here, the root leek dough is mixed with 20-30 parts by weight of water and 5-20 parts by weight of root leek powder for 55-65 parts by weight of flour or 15-25 parts by weight of water and 5 by weight of 55-65 parts by weight of flour. -10 parts by weight of the root leek extract can be kneaded, the ripening can be carried out over a time range of approximately 4-6 hours in a refrigerated state of 1-5 ℃.

On the other hand, by selecting one of meat or kimchi to cut to a predetermined size (for example, 2-4 mm size, etc.), and cut vegetables and mushrooms to the same size as the meat or kimchi prepared to prepare (step 106). Here, the meat is any one selected from beef, pork, chicken and pheasant, kimchi is cabbage kimchi, vegetables include at least one of cabbage, cabbage, burdock, onion, leek, garlic, ginger , Mushrooms, may include at least one of shiitake mushroom, mushroom mushroom, oyster mushroom, matsutake mushroom.

Of course, in the case of vegetables can be used a variety of vegetables to improve the texture, such as carrots, lotus root, bamboo shoots.

20-30 parts by weight of meat or 50-60 parts by weight of kimchi, 15-35 parts by weight of vegetables, and 15-35 parts by weight of mushrooms are seasoned with pepper, sesame oil, sesame salt, etc., and then mixed and kneaded to prepare dumpling beef. (Step 108).

Subsequently, dumplings are put in dumpling skin to form and prepare meat dumplings or kimchi dumplings (step 110).

Therefore, prepare a dumpling skin by mixing the root leek powder or root leek extract with flour and water, seasoning meat or kimchi, vegetables and mushrooms, and then mixed to prepare dumplings, and put dumplings in the dumpling skin to form a meat dumpling or By making kimchi dumplings, you can easily consume the sulfur content of meat dumplings or root leek contained in kimchi dumplings.

Next, another embodiment of molding and preparing meat dumplings or kimchi dumplings by putting dumpling stuffed with root leek powder or root leek extract in dumpling skin is described.

2 is a manufacturing flow diagram illustrating a process for manufacturing a root leek dumpling according to another embodiment of the present invention.

Referring to Figure 2, after mixing and kneading flour and water, to prepare a dumpling skin by aging (step 202).

Here, the root leek dough can be kneaded in a composition that mixes 20-35% by weight of water with respect to 65-80% by weight of flour, the ripening of which is approximately 4-6 hours in a refrigerated state of 1-5 ℃ Can be performed over a time range.

Then, one of meat or kimchi is selected and cut into a predetermined size (for example, 2-4 mm size, etc.), and vegetables and mushrooms are cut and prepared to the same size as meat or kimchi (step 204). Here, the meat is any one selected from beef, pork, chicken and pheasant, kimchi is cabbage kimchi, vegetables include at least one of cabbage, cabbage, burdock, onion, leek, garlic, ginger , Mushrooms, may include at least one of shiitake mushroom, mushroom mushroom, oyster mushroom, matsutake mushroom.

Of course, in the case of vegetables can be used a variety of vegetables to improve the texture, such as carrots, lotus root, bamboo shoots.

Meanwhile, root leek pieces or root leek solids are obtained (step 204).

Here, the root leek pieces can be obtained using only the roots of the root leek or using all roots, leaves, stems, etc., such root leeks can be obtained by washing and cutting to about 1-2 mm size. .

In addition, the root leek solids may be used only or all of the roots, stems, leaves of the root leek, after washing the root leek, concentrated and filtered by heating using an extractor or a water bath to approximately 90 at about 70-90 ℃ Heating for -120 minutes can give a solid in the solid state, which can be cut to size 1-2 mm to provide.

For example, the root leek is first concentrated by using an extractor or a water bath for about 8 to 12 hours at a temperature range of about 100 to 150 ° C., and about 10 to 15 hours at a temperature range of about 50 to 100 ° C. After heating and secondary concentration, concentrated filtration can be carried out by filtration through a fine strainer of a predetermined size (eg 200-400 mesh size).

The solid as described above is then changed into a gangjeong form showing a smooth texture when steaming meat dumplings or kimchi dumplings.

Next, root leek pieces or root leek solids are added to and seasoned with meat or kimchi, vegetables and mushrooms, and then mixed to prepare dumpling beef (step 208).

Here, the dumplings are 5-20 parts by weight of root leek pieces or 5-20 parts by weight of root leek solids, 20-30 parts by weight of meat or 50-60 parts by weight of kimchi, 15-35 parts by weight of vegetables, 15-35 parts by weight It can be obtained by mixing negative mushrooms.

Subsequently, dumplings are put in dumpling skin to form and prepare meat dumplings or kimchi dumplings (step 210).

Therefore, the dumpling skin is prepared by mixing flour and water, and the seasoned root leek flakes or root leek solids are added to meats or kimchi and vegetables and mushrooms, and then mixed to prepare dumplings. By making kimchi dumplings, you can easily consume the sulfur content of meat dumplings or root leek contained in kimchi dumplings.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be readily apparent that such substitutions, modifications, and alterations are possible.

Claims (4)

Obtaining root leek powder or root leek extract,
After mixing 20-30 parts by weight of water and 5-20 parts by weight of the root leek powder or 55-25 parts by weight of flour or by mixing and kneading 15-25 parts by weight of the water and 5-10 parts by weight of the root leek extract To prepare the dumpling skin by aging,
Selecting one from meat or kimchi, cutting it to a predetermined size, and cutting and preparing vegetables and mushrooms;
Preparing a dumpling cow by mixing and kneading 20-30 parts by weight of the meat or 50-60 parts by weight of the kimchi, 15-35 parts by weight of the vegetables, and 15-35 parts by weight of the mushrooms;
Preparing meat dumplings or kimchi dumplings by putting the dumpling stuffing on the dumpling skin
Method of producing root leek dumplings comprising a.
The method according to claim 1,
The meat is any one selected from beef, pork, chicken and pheasant meat,
The kimchi is, Chinese cabbage kimchi,
The vegetables include at least one of cabbage, cabbage, burdock, onion, leek, garlic, ginger,
The mushrooms, a method of producing a root leek dumplings comprising at least one of shiitake mushroom, mushroom mushroom, oyster mushroom, matsutake mushroom.
Mixing and kneading 20-35% by weight of water with respect to 65-80% by weight of flour, and then preparing the dumpling skin by aging;
Selecting one from meat or kimchi, cutting it to a predetermined size, and cutting and preparing vegetables and mushrooms;
Obtaining root leek pieces or root leek solids,
5-20 parts by weight of the root leek piece or 5-20 parts by weight of the root leek solid, 20-30 parts by weight of the meat or 50-60 parts by weight of kimchi, 15-35 parts by weight of the vegetables, 15-35 parts by weight Preparing seasoned dumplings by mixing seasoning of the above mushrooms,
Preparing meat dumplings or kimchi dumplings by putting the dumpling stuffing on the dumpling skin
Method of producing root leek dumplings comprising a.
The method of claim 3,
The meat is any one selected from beef, pork, chicken and pheasant meat,
The kimchi is, Chinese cabbage kimchi,
The vegetables include at least one of cabbage, cabbage, burdock, onion, leek, garlic, ginger,
The mushrooms, a method of producing a root leek dumplings, characterized in that it comprises at least one of shiitake mushroom, mushroom mushroom, oyster mushroom, matsutake mushroom.

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