KR101394662B1 - Method of manufacturing a mix of rice, vegetables, tofu and hot bar - Google Patents

Abstract

The present invention relates to a method for manufacturing a hot bar in which tofu, rice, and vegetables are mixed.
Although the tofu is rich in nutrients in the tofu, it is a good food for the body, but most of the housewives are used for side dishes when cooked, but products that can be easily taken by snacks or food are not yet developed It is a vegetable protein food made from soybean produced in our country. It is based on tofu, and a mixture of rice flour, vital gluten, carrots and wheat flour is added into a hot bar molding machine. After shaping, they are cooked in a steam boiler, molded into a tubular bag, kneaded in a steam boiler, peeled from a tubular bag, fried to a high temperature in a boiler, and then a high-quality hot bar with a very soft texture was produced. It is easy to eat without a sense of resistance, such as snacks and cooking for housewives By strength is one that is able to prevent that as well as improving the obesity constitution.

Description

A method for producing a hot bar mixed with tofu and rice vegetables. {Method of manufacturing a mix of rice, vegetables, tofu and hot bar}

The present invention relates to a method of manufacturing a hot bar containing a mixture of tofu, rice and vegetables. The rice flour, active gluten, and carrots are mixed with nutrient- And a hot bar with improved texture (texture), so that anyone can conveniently eat it for snacks or side dishes.

Fish cakes and rice cakes are typical examples of foods that have been traditionally distributed as food for snacks. However, since fish cakes are processed based on fish meat as a stock material, the supply is not smooth due to depletion of fish resources in recent years It is difficult to secure fish food and it is difficult to adjust the production cost. Therefore, as the additives are prepared by mixing anchovy, wheat flour and vegetable food ingredients, the delicacy of the original fish paste is lowered and consumers are gradually reduced and avoided. As the high-calorie foreign foods such as hamburgers and pizza are distributed in large quantities, they are preferred without any sense of discomfort. As a result, abnormal obesity occurs and the physical strength is weakened, thereby adversely affecting the health of the youth. Nutrient-rich ingredients Use it to develop new food products that anyone can be a variety of ingestion emerged as an urgent task.

In order to solve the above problems, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a vegetable protein food having high digestibility, soybean, It is made by adding, mixing and processing the various ingredients such as carrots, so that it is possible to make hot bar with high quality of texture, which is very soft and texture, so that it can be contacted easily by anyone for snacking or housewife's cooking. As a result, it is possible to improve the physical strength by solving the problems caused by adult diseases caused by obesity and adverse effects. It has its purpose.

Although the tofu is rich in nutrients in the tofu, it is a good food for the body, but most of the housewives are used for side dishes when cooked, but products that can be easily taken by snacks or food are not yet developed It is a vegetable protein food made from soybean produced in our country. It is based on tofu, and a mixture of rice flour, vital gluten, carrots and wheat flour is added into a hot bar molding machine. It is molded, steamed in a steam boiler, peeled off from a tube-shaped bag, fried to a high temperature in a boiling machine, and a very high-quality hot bar was produced. As well as the ability to eat more easily, It helps prevent sickness.

As described above, the hot bar of the present invention is manufactured using the unique food materials and some seafood produced in our rural areas, and not only is it possible to feel the texture (texture) at the time of eating, but also the aesthetic sense It is possible to make a big change in the culture of our food by making it possible to cope with foreign food such as hamburger and pizza by preference without any sense of rejection by containing various nutrients evenly and it contributes to the increase of income of the farm household while helping the improvement of physical strength. There is an effect that can be done.

Tofu 35 wt%

18% by weight of rice flour

20% by weight of active gluten (vital gluten)

Carrot 8 wt%

5% by weight of wheat flour

Dae wave 5 wt%

Shiitake mushroom 2 wt%

Squid meat 2 weight%

1% by weight of shrimp powder

1 wt%

Corn pellets 1 wt%

Salt 1 wt%

Spicy pepper 0.5%

Yellow amber powder 0.3 wt%

Egg white 0.2 wt%

100 wt%

First step

35% by weight of tofu was put into a shearing cutter and crushed for 3 minutes.

Second Step

After the first step, the crushed tofu is put into a blender.

Third step

18% by weight of rice flour, 5% by weight of wheat flour, 0.3% by weight of processed yellow pumpkin powder, 1% by weight of shrimp powder, and 0.2% by weight of egg white. And then mixed for 2 minutes.

Fourth step

20 wt% of active gluten (vital gluten) was added to the mixture after the third step and mixed for 3 minutes.

Step 5

The temperature of the mixture after the fourth step is adjusted to 8 ° C to 10 ° C while controlling the first moisture with ice water.

Step 6

1% by weight of salt, 1% by weight of the salt, 2% by weight of processed squid meat and 0.5% by weight of hot pepper were added to the mixture after the fifth step and mixed for 2 minutes.

Seventh Step

8% by weight of carrots, 5% by weight of carrot, 2% by weight of shiitake and 1% by weight of cornstarch were added to the mixture after the sixth step, followed by mixing for 2 minutes.

Step 8

The temperature of the mixture is maintained at 12 캜 to 13 캜 by controlling the second moisture with ice water to the mixture after the seventh step.

Step 9

The mixture obtained through the eighth process is put into a hot bar molding machine to form a hot bar in a tubular bag.

Step 10

The hot bar which has undergone the ninth process is cooked in a steam boiler maintained at 140 ° C to 150 ° C for 15 minutes to 20 minutes.

Step 11

The tubular bag of the hot bar that has undergone the tenth step is peeled off and weighed and cut.

Step 12

The hot bar having been subjected to the eleventh step is placed in a boiling machine maintained at 130 ° C to 140 ° C and fried for 3 minutes to 4 minutes.

Step 13

The hot bar that has undergone the twelfth step is put into the deodorizing and degreasing the cooking oil on the surface.

Fourteenth step

The hot bar which has undergone the thirteenth step is vacuum packed.

Step 15

The hot bar that has undergone the 14th process is placed in a retrotter sterilizer maintained at 120 DEG C and sterilized for 30 minutes to 35 minutes.

Step 16

The hot bar which has been sterilized through the fifteenth step is cooled in cold water at 0 ° C to 2 ° C for 50 minutes.

Step 17

The moisture of the surface of the hot bar after the 16th step is removed, and it is refrigerated in a refrigerator at -10 DEG C, and then it is discharged and distributed.

In the present invention as described above, 35% by weight of tofu was added to a sharing cutter and crushed for 3 minutes. The mixture was then fed into a blender, and the mixture was then kneaded with 18 wt% of rice flour, 5 wt% of wheat flour, 0.3 wt% of processed yellow amber powder, And 0.2% by weight of egg white were added to a compounding machine and mixed for 2 minutes. 20% by weight of active gluten was added and mixed for 3 minutes. The water was firstly adjusted with ice water to maintain the temperature at 8 ° C to 10 ° C The salted salty was adjusted by adding 1% by weight of salt, 1% by weight of squid, 2% by weight of processed squid meat and 0.5% by weight of spicy red pepper, 2% by weight and corn kernel 1% by weight were added, and the mixture was mixed for 2 minutes. Then, the mixture was kept at a temperature of 12 ° C to 13 ° C by controlling the moisture with ice water. hot bar And then cooked in a steam boiler maintained at 140 ° C to 150 ° C for 15 minutes to 20 minutes. Then, the tube-type bag was peeled off, modified, cut, and fried in a boiling machine maintained at 130 ° C to 140 ° C for 3 minutes to 4 minutes , Vacuum degassed hot-bar with edible oil on the surface, sterilized in a retort sterilizer maintained at 120 ° C, sterilized for 30 minutes to 35 minutes, cooled in cold water at 0 ° C to 2 ° C for 50 minutes, And refrigerated in a refrigerator at -10 ° C, and then delivered and distributed.

Claims (1)

35% by weight of tofu was added to a shearing cutter and crushed for 3 minutes. Then, the mixture was added to a blender and then added with 18 wt% of rice flour, 5 wt% of wheat flour, 0.3 wt% of processed yellow amber powder, 1 wt% of processed shrimp powder, And the mixture was mixed for 2 minutes, 20% by weight of active gluten was added thereto, and the mixture was stirred for 3 minutes. The mixture was firstly controlled with water by ice water to maintain the temperature at 8 ° C to 10 ° C, , 2% by weight of processed squid meat, 0.5% by weight of processed squid meat, and 0.5% by weight of spicy pepper were added and mixed for 2 minutes to adjust the salinity. 8% by weight of carrot, 5% by weight of corn steep liquor, 2% And the weight of the mixture was mixed for 2 minutes, and the mixture was adjusted to have a temperature of 12 ° C to 13 ° C by adjusting the water content in the second order with ice water. The mixture was put into a hot bar molding machine to form a hot bar in a tube- After 140 ° C to 150 ° C After boiling for 15 to 20 minutes, the tube-shaped bag is peeled off, modified, cut, and placed in a boiling machine maintained at 130 to 140 ° C for 3 to 4 minutes. The hot bar was vacuum packed and sterilized in a retort sterilizer maintained at 120 ° C for 30 minutes to 35 minutes, cooled in cold water at 0 ° C to 2 ° C for 50 minutes, removed from the surface and refrigerated in a refrigerator at -10 ° C A method for manufacturing a hot bar comprising a mixture of tofu and rice vegetables, characterized in that it is produced and distributed.