KR101379997B1 - Manufacture method of fried sandwich - Google Patents
Manufacture method of fried sandwich Download PDFInfo
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- KR101379997B1 KR101379997B1 KR1020130021603A KR20130021603A KR101379997B1 KR 101379997 B1 KR101379997 B1 KR 101379997B1 KR 1020130021603 A KR1020130021603 A KR 1020130021603A KR 20130021603 A KR20130021603 A KR 20130021603A KR 101379997 B1 KR101379997 B1 KR 101379997B1
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
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Abstract
Description
본 발명은 튀김 샌드위치 제조방법에 관한 것으로, 더욱 상세하게는 식감이 퍽퍽하지 않고 부드러우며, 소화가 잘되며, 겉은 바싹한 맛이고 속은 부드러우며, 튀김 전 하루 동안은 냉장보관으로 충분히 보존할 수 있으며, 형태가 잘 유지되어 씹을 때 내용물이 터져버리는 것을 방지할 수 있는 튀김 샌드위치 제조방법에 관한 것이다. The present invention relates to a method of manufacturing a fried sandwich, and more particularly, the texture is soft and smooth, digestible, the outside tastes smooth, the inside is soft, and can be sufficiently preserved by refrigerated storage for one day before frying. The present invention relates to a fried sandwich manufacturing method which can prevent the contents from bursting when chewed well.
일반적으로 샌드위치는 통상적으로 한끼 식사의 대용으로 많이 섭취되고 있다. In general, sandwiches are commonly consumed as a substitute for a meal.
이러한 샌드위치는 식빵과 식빵 사이에 햄이나 야채나 맛살 등 다양한 음식재료를 넣어서 섭취하는 것이다. These sandwiches are ingested by putting a variety of food ingredients such as ham or vegetables or meat between the bread.
그런데, 종래의 샌드위치는 식감이 부드럽지 못하고 퍽퍽하다는 단점이 있었으며, 소화가 잘 안 되는 문제점이 있었다. By the way, the conventional sandwich had a disadvantage that the texture is not smooth and puffy, there was a problem that is not digested well.
또한, 종래의 샌드위치는 겉이 어느 정도의 견고성이 없어서 씹을 때 내용물이 터져버려 형태가 유지되지 못한다는 문제점이 있었다.
In addition, the conventional sandwich has a problem that the shape is not maintained because the contents burst when chewing the outer surface to some degree of firmness.
본 발명은 상기한 바와 같은 제반 문제점을 해결하기 위하여 제안된 것으로, 그 목적은 식감이 퍽퍽하지 않고 부드러우며, 소화가 잘되며, 겉은 바싹한 맛이고 속은 부드러우며, 튀김 전 하루 동안은 냉장보관으로 충분히 보존할 수 있으며, 형태가 잘 유지되어 씹을 때 내용물이 터져버리는 것을 방지할 수 있는 튀김 샌드위치 제조방법을 제공하는데 그 목적이 있다. The present invention has been proposed to solve the above-mentioned problems, the purpose is that the texture is not smooth, soft, digestible, the outside tastes smooth and the inside is soft, refrigerated for one day before frying It can be sufficiently preserved, and the shape is well maintained to provide a fried sandwich manufacturing method that can prevent the contents burst when chewed.
상기와 같은 목적을 달성하기 위한 본 발명에 따른 튀김 샌드위치 제조방법은, (a) 달걀 2 개 혹은 3 개를 완숙시키는 단계와, (b) 오이를 채를 쳐서 다지고, 설탕 1과 1/2 티스푼과 소금 1 티스푼의 비율로 설탕과 소금을 넣어 혼합하는 단계과, (c) 소세지를 채를 친 다음 다져서 전자렌지로 1분 30초 동안 열을 가열하고 난 뒤, 설탕을 1 티스푼에서 1과 1/2 티스푼을 혼합하는 단계와, (d) 달걀 삶아진 것에서 노른자와 흰자를 분리시키고, 노른자는 채반에 눌러서 고르게 내리고, 흰자는 잘게 절단한 다음 채반에 누른 노른자와 혼합시키고, 껍질을 깐 들깨가루를 한 스푼 첨가하고, 설탕과 소금을 반 스푼에서 한 스푼 반을 넣어 혼합하는 단계와, (e) 상기 (b)단계에서 다져진 오이에 마요네즈를 첨가하되, 오이 대 마요네즈의 부피비를 2:1로 첨가하는 단계와, (f) 상기 (c)단계에서 설탕과 혼합된 소세지에 마요네즈를 첨가하되, 소세지 대 마요네즈의 부피비를 2:1로 첨가하는 단계와, (g) 상기 (d)단계에서 설탕과 소금과 들깨가루가 혼합된 달걀 흰자와 노른자에 마요네즈를 첨가하되, 달걀 흰지와 노른자 대 마요네즈의 부피비를 2:1로 첨가하는 단계와, (h) 제1식빵 위에 상기 (f)단계를 거친 소세지 층을 형성시키고, 상기 소세지 층 위에 다시 식빵인 제2식빵을 얹고, 상기 제2식빵 위에 상기 (e)단계를 거친 오이 층을 형성시키고, 상기 오이 층 위에 다시 식빵인 제3식빵을 얹고, 상기 제3식빵 위에 상기 (g)단계를 거친 달걀 층을 형성시키고, 상기 달걀 층 위에 다시 식빵인 제4식빵을 적층시키는 단계와, (i) 상기 (h)단계를 거친 적층된 식빵을 삼각형으로 절단하고, 절단된 부위에만 전분을 한 스푼 바르는 단계와, (j) 생 달걀을 풀고난 뒤, 상기 (i)단계를 거친 적층된 식빵의 표면에 상기 풀어진 달걀을 묻히는 단계와, (k) 상기 (j)단계를 거친 적층된 식빵에 빵가루를 묻히고, 기름에 튀기는 단계를 포함하는 것을 특징으로 한다. Method for producing a fried sandwich according to the present invention for achieving the above object, (a) to ripen two or three eggs, and (b) squeezed cucumber and chopped, 1 and 1/2 teaspoon sugar And mix with sugar and salt at the rate of 1 teaspoon of salt, (c) fill the sausage, chop, heat with a microwave for 1 minute and 30 seconds, and add 1 to 1 / 2 teaspoons of mixing, (d) separate the yolks from the boiled egg and the whites, press the yolks into the tray and lower them evenly, chop the whites finely, mix them with the yolks pressed into the tray, and apply the peeled perilla Add a spoon, mix sugar and salt in half a spoon to one and a half spoons, and (e) add mayonnaise to the diced cucumber in step (b), but add 2: 1 volume ratio of cucumber to mayonnaise. (F) phase Adding mayonnaise to sausage mixed with sugar in step (c), but adding a volume ratio of sausage to mayonnaise at 2: 1, and (g) mixing sugar, salt and perilla powder in step (d) Adding mayonnaise to egg whites and yolks, adding a volume ratio of egg whites and yolks to mayonnaise 2: 1, and (h) forming a sausage layer through step (f) on the first bread, Put the second bread which is bread again on the layer, form the cucumber layer which passed through the step (e) on the second bread, and put the third bread which is the bread again on the cucumber layer, and the said (g) on the said 3 bread Forming a layer of egg through the step, and laminating the fourth bread, which is bread again on the egg layer, and (i) cutting the laminated bread subjected to the step (h) into triangles, starch only in the cut portion A tablespoon and (j) raw After unpacking the egg, the step of (i) to bury the released egg on the surface of the laminated bread passed through the step, (k) the breading on the laminated bread passed through the step (j), and the step of frying in oil It is characterized by including.
또한, 본 발명에 따른 튀김 샌드위치 제조방법은, 상기 (k)단계를 거친 적층된 식빵에 캐찹과 효소로 작용하는 와송액을 혼합하여 바르는 마감첨가단계를 더 포함하는 것을 특징으로 한다.
In addition, the fried sandwich manufacturing method according to the present invention is characterized in that it further comprises a finishing addition step of applying by mixing the whip liquid acting as a ketchup and enzyme to the laminated bread passed through the step (k).
본 발명에 따른 튀김 샌드위치 제조방법에 의하면, 식감이 퍽퍽하지 않고 부드러우며, 소화가 잘되며, 겉은 바싹한 맛이고 속은 부드러우며, 튀김 전 하루 동안은 냉장보관으로 충분히 보존할 수 있으며, 형태가 잘 유지되어 씹을 때 내용물이 터져버리는 것을 방지할 수 있는 효과가 있다. According to the method of manufacturing a fried sandwich according to the present invention, the texture is not puffy, soft, easily digested, the outside is tasteless, the inside is soft, and can be sufficiently preserved by refrigerated storage for one day before frying, and the form is It keeps well and prevents the contents from bursting when chewing.
본 발명은 첨부된 도면에 도시된 실시예를 참고로 설명되나, 이는 예시적인 것이며, 당해 분야에서 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 실시예가 가능하다는 점을 이해할 수 있을 것이다. 따라서 본 발명의 진정한 보호범위는 첨부된 청구범위에 의해서만 정해져야 할 것이다.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art. Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.
이하, 본 발명의 바람직한 실시예에 따른 튀김 샌드위치 제조방법을 상세히 설명한다. Hereinafter, the fried sandwich manufacturing method according to a preferred embodiment of the present invention will be described in detail.
먼저, 달걀 2개 내지 3개를 완숙한다. ((a)단계)First, two or three eggs are matured. (step (a)),
이어서, 오이를 채를 쳐서 다지고, 설탕 1과 1/2 티스푼과 소금 1 티스푼의 비율로 설탕과 소금을 넣어 혼합한다. ((b)단계)The cucumbers are then beaten and chopped and mixed with sugar and salt in the ratio of 1 and 1/2 teaspoon sugar and 1 teaspoon salt. (step (b)),
이어서, 소세지를 채를 친 다음 다져서 전자렌지로 1분 30초 동안 열을 가열하고 난 뒤, 설탕을 1 티스푼에서 1과 1/2 티스푼을 혼합한다. ((c)단계) Subsequently, fill the sausage, chop it, heat it with a microwave for 1 minute and 30 seconds, and then mix 1 teaspoon to 1/2 teaspoon of sugar. (step (c))
이어서, 달걀 삶아진 것에서 노른자와 흰자를 분리시키고, 노른자는 채반에 눌러서 고르게 내리고, 흰자는 잘게 절단한 다음 채반에 누른 노른자와 혼합시키고, 껍질을 깐 들깨가루를 한 스푼 첨가하고, 설탕과 소금을 반 스푼에서 한 스푼 반을 넣어 혼합한다. ((d)단계)Then, separate the egg yolks from the boiled eggs, lower the yolks by pressing them in a tray, chop the whites finely, mix them with the yolks pressed in the tray, add a tablespoon of peeled perilla powder, add sugar and salt Mix from half a spoon to half a spoon. (step (d)),
이어서, 상기 (b)단계에서 다져진 오이에 마요네즈를 첨가하되, 오이 대 마요네즈의 부피비를 2:1로 첨가한다. ((e)단계)Subsequently, mayonnaise is added to the cucumber chopped in step (b), but the volume ratio of cucumber to mayonnaise is added in a 2: 1 ratio. (step (e))
이어서, 상기 (c)단계에서 설탕과 혼합된 소세지에 마요네즈를 첨가하되, 소세지 대 마요네즈의 부피비를 2:1로 첨가한다. ((f)단계) Subsequently, mayonnaise is added to the sausage mixed with sugar in step (c), but the volume ratio of sausage to mayonnaise is 2: 1. (step (f)),
이어서, 상기 (d)단계에서 설탕과 소금과 들깨가루가 혼합된 달걀 흰자와 노른자에 마요네즈를 첨가하되, 달걀 흰지와 노른자 대 마요네즈의 부피비를 2:1로 첨가한다. ((g)단계) Subsequently, in step (d), mayonnaise is added to the egg white and yolk mixed with sugar, salt, and perilla powder, and the volume ratio of egg white paper and yolk to mayonnaise is 2: 1. (step (g)),
이어서, 식빵인 제1식빵 위에 상기 (f)단계를 거친 소세지 층을 형성시키고, 상기 소세지 층 위에 다시 식빵인 제2식빵을 얹고, 상기 제2식빵 위에 상기 (e)단계를 거친 오이 층을 형성시키고, 상기 오이 층 위에 다시 식빵인 제3식빵을 얹고, 상기 제3식빵 위에 상기 (g)단계를 거친 달걀 층을 형성시키고, 상기 달걀 층 위에 다시 식빵인 제4식빵을 적층시킨다. ((h)단계) Subsequently, a sausage layer having passed through step (f) is formed on the first bread, which is white bread, and a second bread, which is white bread, is again placed on the sausage layer, and a cucumber layer having passed through step (e) is formed on the second bread. On top of the cucumber layer, the third bread, which is white bread, is placed again, and the egg layer subjected to the step (g) is formed on the third bread, and the fourth bread, which is white bread, is laminated on the egg layer. (step (h))
이어서, 상기 (h)단계를 거친 적층된 식빵을 삼각형으로 절단하고, 절단된 부위에만 전분을 한 스푼 정도 바른다. 이는 튀김옷을 입히기 위한 과정인 것이다. ((i)단계) Subsequently, the laminated bread passed through step (h) is cut into triangles, and a spoonful of starch is applied only to the cut portions. This is the process for putting on the batter. (step i)
이어서, 생 달걀을 풀고난 뒤, 상기 (i)단계를 거친 적층된 식빵의 표면에 상기 풀어진 달걀을 묻힌다. ((j)단계) Subsequently, after unpacking the raw eggs, the unwrapped eggs are buried on the surface of the laminated bread subjected to the step (i). (step (j))
이어서, 상기 (j)단계를 거친 적층된 식빵에 빵가루를 묻히고, 기름에 튀긴다. ((k)단계)Subsequently, breadcrumbs are applied to the stacked breads subjected to the step (j) and fried in oil. (step (k))
이어서, 상기 (k)단계를 거친 적층된 식빵에 캐찹과 효소로 작용하는 와송액을 혼합하여 바른다. (마감첨가단계) Subsequently, the ketchup and the vortex solution acting as an enzyme are mixed and applied to the stacked breads subjected to the step (k). (Finishing stage)
이러한 방식으로 튀김 샌드위치를 제조하면, 식감이 퍽퍽하지 않고 부드러우며, 소화가 잘되며, 겉은 아싹한 맛이고 속은 부드러우며, 하루 동안은 냉장보관으로 충분히 보존할 수 있으며, 형태가 잘 유지되어 씹을 때 내용물이 터져버리는 것을 방지할 수 있는 튀김 샌드위치가 완성된다. If you make fried sandwiches in this way, the texture is soft, smooth, digestible, crusty on the outside, soft on the inside, fully preserved by refrigeration for a day, and well-formed to chew. The tempura sandwich is finished to prevent the contents from bursting.
또한, 상기 와송액의 경우는 암예방에 효능이 있는 것으로 알려져 있으며, 상기 들깨가루의 경우는 콜레스테롤의 흡수를 저하시키는 효능을 가지는 것으로 알려져 있다. In addition, it is known that the vortex solution is effective in cancer prevention, and the perilla powder is known to have an effect of lowering the absorption of cholesterol.
따라서, 본 실시예에 따른 튀김 샌드위치는 인체의 건강에도 도움이 되는 것이다. Therefore, the fried sandwich according to the present embodiment is conducive to the health of the human body.
한편, 상술한 와송액의 효소 말고도 다른 여러 종류의 효소를 첨가할 수 있다. On the other hand, various enzymes other than the enzyme of the vortex solution described above can be added.
예를 들어, 도라지 효소나 배 효소 등 많은 효소들이 있어 효능을 맛볼 수 있다는 것도 효소가 가지는 하나의 장점이다. For example, there are many enzymes, such as bellflower enzyme and pear enzyme, so that you can enjoy the efficacy.
또한, 본 실시예에 따른 튀김 샌드위치의 나트륨의 양은 미미하여 하루 권장량의 나트륨 섭취량보다 낮다. In addition, the amount of sodium in the fried sandwich according to the present embodiment is insignificant and lower than the recommended daily intake of sodium.
Claims (2)
(b) 오이를 채를 쳐서 다지고, 설탕 1과 1/2 티스푼과 소금 1 티스푼의 비율로 설탕과 소금을 넣어 혼합하는 단계;
(c) 소세지를 채를 친 다음 다져서 전자렌지로 1분 30초 동안 열을 가열하고 난 뒤, 설탕을 1 티스푼에서 1과 1/2 티스푼을 혼합하는 단계;
(d) 달걀 삶아진 것에서 노른자와 흰자를 분리시키고, 노른자는 채반에 눌러서 고르게 내리고, 흰자는 잘게 절단한 다음 채반에 누른 노른자와 혼합시키고, 껍질을 깐 들깨가루를 한 스푼 첨가하고, 설탕과 소금을 반 스푼에서 한 스푼 반을 넣어 혼합하는 단계;
(e) 상기 (b)단계에서 다져진 오이에 마요네즈를 첨가하되, 오이 대 마요네즈의 부피비를 2:1로 첨가하는 단계;
(f) 상기 (c)단계에서 설탕과 혼합된 소세지에 마요네즈를 첨가하되, 소세지 대 마요네즈의 부피비를 2:1로 첨가하는 단계;
(g) 상기 (d)단계에서 설탕과 소금과 들깨가루가 혼합된 달걀 흰자와 노른자에 마요네즈를 첨가하되, 달걀 흰지와 노른자 대 마요네즈의 부피비를 2:1로 첨가하는 단계;
(h) 제1식빵 위에 상기 (f)단계를 거친 소세지 층을 형성시키고, 상기 소세지 층 위에 다시 식빵인 제2식빵을 얹고, 상기 제2식빵 위에 상기 (e)단계를 거친 오이 층을 형성시키고, 상기 오이 층 위에 다시 식빵인 제3식빵을 얹고, 상기 제3식빵 위에 상기 (g)단계를 거친 달걀 층을 형성시키고, 상기 달걀 층 위에 다시 식빵인 제4식빵을 적층시키는 단계;
(i) 상기 (h)단계를 거친 적층된 식빵을 삼각형으로 절단하고, 절단된 부위에만 전분을 한 스푼 바르는 단계;
(j) 생 달걀을 풀고난 뒤, 상기 (i)단계를 거친 적층된 식빵의 표면에 상기 풀어진 달걀을 묻히는 단계;
(k) 상기 (j)단계를 거친 적층된 식빵에 빵가루를 묻히고, 기름에 튀기는 단계;를 포함하는 것을 특징으로 하는 튀김 샌드위치 제조방법.
(a) ripening two or three eggs;
(b) chopping cucumbers, chopping and mixing sugar and salt in a ratio of 1 and 1/2 teaspoon sugar and 1 teaspoon salt;
(c) filling the sausage, then chopped and heat with a microwave for 1 minute and 30 seconds, then mixing 1 teaspoon to 1/2 teaspoon of sugar;
(d) From the boiled egg, separate the yolk and the white, the yolks are pressed evenly on the table, the whites are finely chopped and mixed with the yolks pressed in the tray, add a tablespoon of peeled perilla powder, sugar and salt Put half a tablespoon and one tablespoon half to mix;
(e) adding mayonnaise to the cucumber chopped in step (b), adding a volume ratio of cucumber to mayonnaise 2: 1;
(f) adding mayonnaise to sausage mixed with sugar in step (c), but adding a volume ratio of sausage to mayonnaise 2: 1;
(g) adding mayonnaise to the egg white and yolk mixed with sugar, salt and perilla powder in step (d), but adding a volume ratio of egg white paper and yolk to mayonnaise at 2: 1;
(h) forming a sausage layer having passed through step (f) on the first bread, placing a second bread, which is white bread, on the sausage layer, and forming a cucumber layer having passed through step (e) on the second bread. Putting a third bread, which is white bread, on the cucumber layer again, forming an egg layer having undergone the step (g) on the third bread, and stacking a fourth bread, which is white bread, on the egg layer;
(i) cutting the laminated bread passed through step (h) into triangles, and applying a spoonful of starch only to the cut portions;
(j) unpacking the raw eggs, and then burying the released eggs on the surface of the laminated bread subjected to the step (i);
(k) burying bread crumbs in the laminated bread, which has been subjected to the step (j), and frying in oil.
상기 (k)단계를 거친 적층된 식빵에 캐찹과 효소로 작용하는 와송액을 혼합하여 바르는 마감첨가단계를 더 포함하는 것을 특징으로 하는 튀김 샌드위치 제조방법.
The method according to claim 1,
The method of manufacturing a fried sandwich, characterized in that it further comprises a finishing addition step of applying by mixing the ketchup and the enzyme acting as an enzyme on the laminated bread passed through the step (k).
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101585655B1 (en) * | 2015-09-18 | 2016-01-25 | 마옥천 | sauce for toast using Orostachys japonicus and manufacturing method thereof, baguette toast |
| KR101608476B1 (en) * | 2015-09-18 | 2016-04-01 | 마옥천 | bread using Orostachys japonicus and Boehmeria nivea, manufacturing method thereof |
| KR101797226B1 (en) * | 2015-09-18 | 2017-11-13 | 마옥천 | bread using Orostachys japonicus and manufacturing method thereof |
| KR101797225B1 (en) * | 2015-09-18 | 2017-11-13 | 마옥천 | bread using Orostachys japonicus and cocoa, manufacturing method thereof |
| KR102299382B1 (en) | 2021-02-26 | 2021-09-07 | 홍나래 | Manufacturing method of red crab sandwich using chiabatta |
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| KR101585655B1 (en) * | 2015-09-18 | 2016-01-25 | 마옥천 | sauce for toast using Orostachys japonicus and manufacturing method thereof, baguette toast |
| KR101608476B1 (en) * | 2015-09-18 | 2016-04-01 | 마옥천 | bread using Orostachys japonicus and Boehmeria nivea, manufacturing method thereof |
| KR101797226B1 (en) * | 2015-09-18 | 2017-11-13 | 마옥천 | bread using Orostachys japonicus and manufacturing method thereof |
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| KR102299382B1 (en) | 2021-02-26 | 2021-09-07 | 홍나래 | Manufacturing method of red crab sandwich using chiabatta |
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