KR101403453B1 - Manufacturing method of crabs in soy sauce dumpling - Google Patents

Abstract

The present invention relates to a soy sauce dumpling which is able to produce dumpling without adding additional moisture by using crab meat of the soy sauce crab, crab meat crab mixture and soy sauce crab soup in the dumpling, and obtaining a unique flavor of the soy sauce crab ≪ / RTI >
The method of manufacturing soy sauce dumplings according to the present invention comprises the steps of extracting a crab meat mixture which emits crab meat, crab meat and crab germ from a crab dipped in a soy sauce crab, extracting soy sauce crab meat from which foreign substances are removed from the soy sauce crab, , Mixing the extracted crab meat mixture and soy sauce soy sauce mixture to produce a sauce soy sauce mixed sauce, mixing soy sauce sauce mixed sauce with dumpling sauce to produce soy sauce dumplings, and filling the dumplings with soy sauce dumpling sauce And a step of generating the generated signal.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a soy sauce dumpling,

The present invention relates to a soy sauce dumpling which is capable of producing dumpling without adding additional moisture by mixing crab meat, crab meat crab mixture and soy sauce crab meat with soy sauce crab, ≪ / RTI >

In general, dumplings are one of the favorite foods to be enjoyed in Korea, China, and Japan. Dumplings consist of dumplings and dumplings contained in them. Pork, seafood, and vegetables are used as ingredients in the dumplings, so a variety of dumplings can be made. In addition, a variety of dough materials can be used, and flour is usually used.

In addition, when pork is used as the main ingredient of dumplings, it can cause obesity caused by excessive meat consumption, and when the seafood is used, flavor due to fish smell unique to seafood may be harmed.

On the other hand, crab contains a lot of chitosan and taurine, vitamin B2, calcium, essential amino acids, and is known to be good food for young children and the elderly. In particular, it has been known to be beneficial not only for foods that are particularly recommended for hepatopathy, high blood pressure, and obesity requiring low fat high protein, but also for promoting recovery from diseases, enhancing anticancer, liver function and arthralgia.

A typical Korean traditional food using these crabs was prepared by washing the female crab, filling it in a container, filling it with enough soy sauce and aging for about a week.

On the other hand, as people have pursued a well-being culture in recent years, not only the taste of the food but also the influence of the food on the human being has become much more interesting. Thus, instead of meat, people eat sausages made from home- Health foods that can be enjoyed and maintained and promoted.

However, the above-mentioned soy sauces have not been developed as health foods. Accordingly, in accordance with recent demands for a well-being culture, it has been required to develop not only a unique taste of soy sauce, but also a health food that can maintain and promote health.

The problem to be solved by the present invention is to mix ganoderma with crab meat, crab meat (including crab internally), soy sauce crab and soy sauce crab soup with soy sauce crab, to produce dumpling without addition of extra water, And a flavor of soy sauce dumpling can be obtained.

Another object of the present invention is to provide a soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce And to provide a method for manufacturing a goji bun.

The method of manufacturing soy sauce dumplings according to the present invention comprises the steps of extracting a crab meat mixture which emits crab meat, crab meat and crab germ from a crab dipped in a soy sauce crab, extracting soy sauce crab meat from which foreign substances are removed from the soy sauce crab, , Mixing the extracted crab meat mixture and soy sauce soy sauce mixture to produce a sauce soy sauce mixed sauce, mixing soy sauce sauce mixed sauce with dumpling sauce to produce soy sauce dumplings, and filling the dumplings with soy sauce dumpling sauce And a step of generating the generated signal.

Preferably, the crab meat mixture is characterized in that the mixture ratio of crab meat to crab is 1: 1 to 3: 1.

Preferably, the mixing ratio of the soy sauce mixture to the crab mixture is 1: 0.5 to 1: 1.

Preferably, the soy sauce comprises a step of first heating the soy sauce at a temperature of 80 to 100 캜 for 4 to 5 hours, and a step of mixing the soy sauce, licorice root, kelp, kelp, onion, , Heating the mixture at a high temperature of 80 to 100 ° C for 4 to 5 hours, cooling the secondarily heated soy sauce mixture to room temperature, heating the mixture at 60 to 80 ° C for 3 to 3 hours, A step of heating the soy sauce for 4 to 8 hours at a low temperature of 40 to 60 ° C to prepare soy sauce safflower water; and a clean crab which has been cleaned with the safflower contained in the soy sauce safflower removed, And is completed by aging for 2 to 3 days at a low temperature of 0 to 4 占 폚.

Preferably, the duckweed is characterized by a mixture of green onion, tofu, onion, cabbage, vermicelli, leek, radish, tablets, soybean oil, garlic, ginger powder and pepper.

Preferably, on the basis of the total weight of the dumplings, 23.8% by weight of crab meat mixture, 14.1% by weight of soy sauce broth, 4.3% by weight of chicken meat, 12.89% by weight of tofu, 3.56% by weight of onion, 2.5% by weight of cabbage, 0.09% by weight of non-purified, 0.37% by weight of purified salt, 0.15% by weight of soybean oil, 0.32% by weight of garlic, 0.12% by weight of ginger powder, 0.11% by weight of pepper and 30.02% by weight of mandarin.

The soy sauce dumpling dumplings according to the present invention have an effect of enjoying the unique flavor of the soy sauce crab without adding additional moisture by using crab meat, crab meat and soy sauce soy sauce of the soy sauce crab.

In addition, there is an advantage in that the soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view of a process for producing a soy sauce bun dumpling according to the present invention; FIG.

Hereinafter, a method for manufacturing a soy sauce dumpling according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIG. 1, the soy sauce dumplings according to the present invention consist of soy sauce dumplings and vegetable dumplings extracted from soy sauces.

Soy sauce crab dumplings are prepared by extracting crab meat, crab meat, crab meat, and crab meat mixture from soy sauce soaked in soy sauce and mixing crab meat with crab meat crab.

The mixture ratio of crab meat to crab in crab meat mixture is preferably about 1: 1 to 1: 3. If the ratio of crab meat is low, there is a disadvantage in that the taste of crab meat tends to be lowered in the mouth.

And, crab mixture extracted from soy sauce paste is mixed with soy sauce paste sauce extracted from soy sauce paste. At this time, it is preferable that the mixing ratio of the soy sauce mixture to the crab mixture is about 1: 0.5 to 1: 1. If soy sauce soy sauce soy sauce is added in an excessive amount, there is a disadvantage that the dumplings are squeezed, and when a small amount of soy sauce soy sauce sauce is added, dumpling ingredients may not be bonded to each other.

The crab meat crab and crab meat crab used in the present invention and the soy sauce crab used as soy sauce soy sauce are firstly heated for about 4 to 5 hours at a temperature of 80 to 100 ° C, The mixture is heated at a temperature of 80 to 100 ° C for about 4 to 5 hours, and then the mixture of the secondarily heated soy sauce mixture is cooled to room temperature Followed by cooling at room temperature for about 2 to 3 hours at a middle temperature of 60 to 80 ° C and then cooling the mixture at room temperature for about 1 to 2 hours at a low temperature of 40 to 60 ° C, After the step of preparing the soybean paste juice, the crab which has been cleanly washed in the soy sauce juice with water removed is immersed in the soy sauce juice and aged at a low temperature of 0 to 4 ° C for 2 to 3 days It completes. The liver sole prepared in this way can remove the fish seaweed produced in crab meat and crab even if the aging period is shortened, and the saltiness inherent in soy sauce can be reduced by additives such as herbal medicines added while being sequentially heated at high temperature and low temperature .

On the other hand, soy sauce cabbage dumplings are mixed with soy sauce mixed sauce, tofu, onion, cabbage, vermicelli, leek, radish, refined salt, soybean oil, garlic, ginger powder and pepper to 5 ~ 20RPM Rotate and mix for a minute. At this time, if the rotating speed of the stirrer is high, the dumpling material is crushed and the tasting feeling deteriorates and the nutrient is broken. If the rotating speed is low, the dumpling material can not be mixed evenly.

On the other hand, the dumplings can be made by mixing water in flour, kneading it, and then aging the dumplings and filling the dumplings with dumplings.

<Examples>

<Preparation stage of soy sauce paste>

As described above, the soy sauce was firstly heated at a temperature of about 90 for about 7 hours, and then the mixture was heated at a high temperature of about 90 Secondary heat is applied for about 2 hours. Thereafter, the secondary heated soy sauce mixture was cooled to room temperature, and then the mixture was further heated at about 70 ° C for about 2 hours, cooled at room temperature, and once again heated at about 50 ° C for about 2 hours, Produce drinking water. After that, the gins which have been cleanly washed with the gypsum contained in the soy sauce soy sauce water removed, are immersed in soy sauce soy sauce water and matured for 2 days at a low temperature of 0.

<Preparation stage of soy sauce mixed source>

Crab shells were separated from aged crabs in soy sauce seaweed and extracted with crab meat, crab and crab organs and mixed to form crab meat mixture. Thereafter, the above-described soy sauce soy sauce juice purified so as not to add any foreign substance to the crab meat and crab meat crab mixture extracted from soy sauce crab was prepared on the basis of the total weight of the dumplings prepared respectively by 23.8% by weight of crab meat mixture, 14.1% By weight to complete a soy sauce mixed source.

<Vegetable sauce production stage>

On the other hand, on the basis of the total weight of the dumplings, the content of dumplings was 4.3 wt%, 12.89 wt% of tofu, 3.56 wt% of onion, 2.5 wt% of cabbage, 4.3 wt% of vermicelli, 3.37 wt% of leek, 0.09 wt% 0.15% by weight of garlic, 0.32% by weight of garlic, 0.12% by weight of ginger powder and 0.11% by weight of pepper were mixed and dried to a moisture content of about 5 to 15% to produce vegetable dumplings. At this time, the green onion, tofu, onion, cabbage, vermicelli, leek, radish and garlic are mixed in a small cut.

<Mixing stage of dumpling>

Mixed sauce and chopped vegetable sauce were added to the stirrer, and the mixture was stirred at 5-20 RPM for 1-5 minutes to produce dumpling.

<Dumpling production stage>

On the other hand, the flour was mixed with water, kneaded and then aged to complete the dumpling dough. The dumpling was made to a predetermined size and thickness of 30.02% by weight based on the total weight of the dumpling and the dumpling was filled with dumpling to complete the dumpling .

Since the soy sauce mixed sauce for dumpling of the present invention is mixed with soy sauce soy sauce, no additional water is required to mix the ingredients and it can be evenly mixed. In addition, you can taste the flavor from the crab mixture of soy sauce crab and the flavor from soy sauce crab meat.

The present invention is not limited to the above-described embodiments, and the present invention may be embodied in other forms by those skilled in the art without departing from the technical idea of the present invention. All design changes that come within the scope of equivalency of the claims and the claims are deemed to be within the scope of the present invention.

Claims (6)

Extracting a crab meat mixture that emits crab meat, crab meat, crab germ from the crab immersed in soy sauce crab,
A step of extracting soy sauce soybean soup in which debris is removed from the soy sauce paste,
Mixing the extracted crab meat mixture and soy sauce soy sauce to produce a soy sauce mixed source;
Mixing the soy sauce mixed sauce with dumpling to produce soy sauce dumpling;
And dumpling the dumplings so that the dumplings are wrapped around the dumplings.
[3] The method according to claim 1, wherein the crab meat mixture has a mixing ratio of crab meat to crab meat of 1: 1 to 3: 1.
[2] The method according to claim 1, wherein the mixing ratio of the soy sauce mixture to the crab mixture is 1: 0.5 to 1: 1.
The method according to claim 1, wherein the soy sauce comprises a step of heating the soy sauce at a temperature of 80 to 100 캜 for 4 to 5 hours, and a step of heating the soy sauce for 4 to 5 hours in a primary heated soy sauce, , Heating the mixture at a high temperature of 80 to 100 ° C for 4 to 5 hours, cooling the mixture of the secondarily heated soy sauce mixture to room temperature, heating the mixture at 60 to 80 ° C for 3 to 3 hours A step of cooling at room temperature and a step of heating the soy sauce for 4 to 8 hours at a low temperature of 40 to 60 ° C and a step of washing the soy sauce, Characterized in that the soy sauce dumpling is completed by immersing in soy sauce soy sauce broth and aging at low temperature of 0 to 4 캜 for 2 to 3 days.
The method according to claim 1, wherein the dumpling is a mixture of green onion, tofu, onion, cabbage, vermicelli, leek, radish, tablets, soybean oil, garlic, ginger powder and pepper.
The method according to claim 1, wherein the dumpling comprises 23.8% by weight of the crab mixture, 14.1% by weight of soy sauce, 4.3% by weight of lobster, 12.89% by weight of tofu, 3.56% by weight of onion, 2.5% by weight of cabbage, 4.3% Wherein the mixture comprises 3.37 wt.% Of leek, 0.09 wt.% Of purified water, 0.37 wt.% Of purified salt, 0.15 wt.% Of soybean oil, 0.32 wt.% Of garlic, 0.12 wt.% Of ginger powder, 0.11 wt.% Of pepper and 30.02 wt. Gt;

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