KR101423263B1 - Method of Preparing Wild Vegetable Sheet and Wild Vegetable Sheet Prepared Thereby - Google Patents

Abstract

The present invention relates to a method for producing wild vegetables in the form of a seaweed laver sheet, wherein the method comprises the steps of: (a) washing grasses to be produced into a wild vegetable sheet; (b) cutting the washed grasses in a length of 3-90 cm; (c) firstly blenching the cut grasses by instantly heating the same in water of 60-100°C for 3 seconds to 10 minutes; (d) secondly blenching the firstly blenched grasses by instantly heating the same in a tunnel-type conveyor through vapor of 60-374.2°C for 3 seconds to 10 minutes; (e) dipping the secondly blenched grasses in cooling water of 0-25°C for 5 seconds to 10 minutes in order to be cooled; (f) pulverizing the cooled grasses and agitating the same in an agitator; (g) spreading the agitated grasses in order to be molded and dehydrating and pressurizing the same through sponge pressing; (h) producing a sheet by drying the dehydrated grasses; (i) seasoning and firstly cutting the dried sheet; (j) roasting or frying and secondly cutting the firstly cut sheet; and (k) packing the cut sheet. Accordingly, the grasses are processed into a form which can be easily consumed through a simple method so that a wild vegetable sheet can be produced in which the tastes, fragrances, and nutrients of wild vegetables are preserved.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of preparing wild-caught alfalfa,

More particularly, the present invention relates to a method for producing a wild rhododendron and an acidic rhododendron prepared by the above method, and more particularly to a method for producing wild rhododendron in a tunnel type conveyor with steam, It is processed by blanching process and the process of cutting small sized cuts of pellets by stacking them horizontally and sealing them or rolling them into rolls and sealing them after freezing and storing them in a convenient and easy-to-ingest form. At the same time, preserving the taste, And a method for producing the wild plants prepared by the above method.

Generally, there are methods for consuming vegetables, such as eating fresh vegetables, eating naturally dried vegetables, or consuming frozen vegetables.

However, these methods have a problem in that a certain vegetable is misplaced, so that it is not possible to uniformly eat nutritious vegetables, which may lead to an imbalance in nutritional management. In addition, although vegetables are a source of major nutrients, there is a problem that it is difficult to maintain freshness because of high moisture content.

In order to solve such a problem, a food sheet including vegetables and the like has been developed and manufactured. In the case of a food sheet, in order to maintain the formability as a food sheet, since the ingredients such as wheat flour and the like are added to the food sheet, the taste and flavor of the vegetable are lost and the purity of the nutrients and taste components are lowered. There is a problem that it is difficult to take the dried material intact, and the taste is not good due to the viscosity of the additive, and the color tone is different from that of the original.

Japanese Patent Application Laid-Open No. 8-8840 discloses a method for producing vegetable roots, which is produced by worrying about bitter taste of vegetables. In this method, vegetables are poured with saline or sodium bicarbonate, etc., and bitter taste is worried, and they are heated evenly in a high-pressure pot at a temperature of 80 to 100 DEG C for about 5 to 10 minutes. However, this method has a problem that the taste of the food is limited and the cost is increased because the vegetable is poured with saline or sodium bicarbonate and the bitter taste is worried.

Japanese Patent Publication No. 58-10052 discloses a manufacturing apparatus having a conveying conveyor for conveying a raw material for a planting material, a moisture adsorption belt running at a constant speed with the conveying belt, a pressing roller, and a drying means. The apparatus can not effectively utilize dehydrated liquids containing dehydrated nutrients or tackiness components in vegetable roots, resulting in a high cost.

Therefore, there is a need for a study on a manufacturing method of anchovy kimchi which can process various kinds of living habits in a convenient form such as kimchi in a simpler and more economical way, and at the same time preserves the flavor and nutrition of wild plants.

As a result, the inventors of the present invention have found that the steps of washing, cutting, primary blanching, secondary blanching, cooling, crushing, molding, dewatering, pressurizing and drying of the raw material, It is particularly preferable to carry out secondary blanching by instantaneous heating for 3 seconds to 10 minutes in a tunnel type conveyor at a temperature of 60 to 374.2 占 폚, It is confirmed that it is possible to produce an easy-to-produce, easy-to-economically-preserve the taste, flavor and nutrition by the step of wrapping in a roll form and then freezing and storing at a temperature of -40 ° C or lower after sealing. It was completed.

It is an object of the present invention to provide a method of producing various kinds of wild plants in the form of kimchi and processing them into a convenient form for ingestion and at the same time preserving the taste, And a manufacturing method thereof.

It is another object of the present invention to provide a method for producing wild plants,

In order to accomplish the above object, the present invention provides a method of manufacturing a honeycomb structure, comprising the steps of: (a) (b) cutting the washed gills to a length of 3 cm to 90 cm; (c) firstly blending the cut grass with water at 60 to 100 DEG C for 3 seconds to 10 minutes; (d) subjecting the primary blended gypsum to instantaneous heating in a tunneled conveyor at a temperature of 60 ° C to 374.2 ° C for 3 seconds to 10 minutes; (e) immersing the second blended gypsum in cooling water at 0 ° C to 25 ° C for 5 seconds to 10 minutes to cool; (f) crushing the cooled seeds and stirring in a stirrer; (g) shaping the agitated seeds by spreading, dewatering them by a sponge press, and pressing them; (h) drying the dewatered gypsum to produce steaming in a sheet state; (i) seasoning and firstly cutting steaming of the dried sheet state; (j) baking, frying, and second cutting the steaming in the first cut sheet state; And (k) packaging the laver in the cut sheet state.

The present invention also provides a wild-type steaming product produced by the above-described method for producing wild-type steaming steaming.

The method for manufacturing the wild clam according to the present invention is a method for producing various kinds of wild hogs in the form of kimchi and ingesting them in a form that is easy to ingest and at the same time preserves the taste, .

FIG. 1 is a flow chart illustrating a process of manufacturing a wild lamb in accordance with an embodiment of the present invention.
FIG. 2 is a flowchart showing a simplified process for manufacturing a wild hatchery according to another embodiment of the present invention.
FIGS. 3 and 4 are photographs of wild plants prepared according to one embodiment of the present invention.
5 is a photograph of the state immediately after spreading.
6 is a photograph of the state of the post-molding drying step.
7 is a photograph of a state after drying.
Fig. 8 is a photograph of a drying state.
9 is a photograph of the state immediately after molding.
FIG. 10 is a photograph of a wild sushi kimchi sushi prepared by using wild-caught kimchi according to an embodiment of the present invention.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein and the experimental methods described below are well known and commonly used in the art.

In the present invention, when the steps of washing, cutting, first and second blanching, cooling, crushing, molding, dehydrating, pressurizing, drying, seasoning and cutting and packaging are carried out, It was confirmed that it is possible to produce the wild-type steaming kimchi which can preserve all of them.

Accordingly, in one aspect, the present invention provides a method of producing a honeycomb structure, comprising: (a) (b) cutting the washed gypsum to a length of 3 to 90 cm; (c) firstly blending the cut grass with water at 60 to 100 DEG C for 3 seconds to 10 minutes; (d) blanching the primary blended gypsum at instantaneous steam for 60 seconds to 374.2 ° C in a tunnel type conveyor for 3 seconds to 10 minutes; (e) immersing the second blended gypsum in cooling water at 0 ° C to 25 ° C for 5 seconds to 10 minutes to cool; (f) crushing the cooled seeds and stirring in a stirrer; (g) shaping the agitated seeds by spreading, dewatering them with a sponge press, and pressing them; (h) drying the dewatered gypsum to produce steaming in a sheet state; (i) seasoning and firstly cutting steaming of the dried sheet state; (j) baking, frying, and second cutting the steaming in the first cut sheet state; And (k) packaging the steaming in the cut sheet state.

In the present invention, as shown in Fig. 2, the dried laver after step (h) is cut and laid horizontally or rolled in a roll form and stored frozen at a temperature of -40 DEG C or lower Step < / RTI >

(a) the initial sterilization and washing step

In the present invention, as a step of washing the primordium to be produced with the roots, it is possible to carry out a validation step of removing the primordial defective product to be produced with the roots and removing the foreign matter before this step. Further, it is characterized in that the original inspection step is carried out and sterilized by using an ozone sterilizing or light source, and then washed. Therefore, in one embodiment of the present invention, the root is validated, sterilized and cleaned.

In the present invention, the term "primeval" refers to a raw material of wild livestock, and may be an acidulant, a herb, a vegetable, a root vegetable, a plant of mushroom, and the like, and may be a herb or a mushroom. Here, the term "wild mountain" refers to wild plants and wild plants.

Wild plants and wild flowers are much richer in chlorophyll than the cultivated vegetables. In addition, the dark green leaves of wild vegetables are the source of the vitality of the earth, and the chlorophyll has a function to suppress the excessive intake of cholesterol. In addition, wild plants are rich in minerals and vitamins necessary for life activities, which activate various functions of the internal organs, stimulate metabolism, balance human nutrition, and have a great effect in preventing diseases. In addition, acidic acid is acidified and alkaline improves the constitution. In other words, acidic constitution is weaker resistance is biased by strengthening the constitution. And the wild plants suppress the abnormal fermentation of the intestinal contents and promote the detoxification and excretion of toxic substances, thereby purifying the blood and revitalizing the body's vitality. In addition, the nutritional content of wild plants is very effective for diseases caused by metabolic disorders because it has a function to resume metabolism.

The wild plants and wild flowers are the most common species of the wild goose, ferns, ferns, cucurbitaceae, dodok, tortoiseshell, vertebrate, gardenia, wormwood, , Bellflower, sweet potato, spinach, eggplant, mulberry, taro stem, lotus root, oyster, bamboo, mushroom herb, flesh, bean sprouts, eggplant herb, sperm herb, zucchini horseradish, , And garlic (name herbs), but the present invention is not limited thereto, and other edible wild vegetables and wild plants can be used.

The herb may be selected from one or more selected from plantain, red pepper, mugwort, mugwort, mugwort, mugwort, kelp, bellflower, .

In addition, the vegetables are root vegetables that eat edible parts such as radish, carrot, burdock, turnips, lotus root and the like; Green leafy vegetables such as spinach, Chinese cabbage, lettuce, parsley, wormwood, celery and the like can be used for edible leaf or stem. These vegetables are high in moisture, low in protein and carbohydrate content, and can not be a source of calories, but they are rich in vitamins with high nutritional value and play an important role indirectly in supporting digestion. In addition, it contains chlorophyll, it is effective in blocking constipation because it has a lot of fiber, and contains 0.5 ~ 1.8% of indigestible cellulose, so it plays an important physiological role besides the formal action. Especially, because it is rich in alkaline elements such as K, Ca and Na, it neutralizes the acidic foods such as grains and meat to keep the body fluid neutral. It also contains a little organic oxygen to help recover the fatigue. .

delete

In the present invention, mushrooms can be used as mushrooms such as matsutake mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, manure, altitude, Mushroom has a unique flavor and taste, high-protein low-calorie food, dietary fiber, vitamins, iron, zinc and other minerals rich in health food. Mushrooms are low in calories and high in satiety, and they are evaluated as diet foods because they are rich in dietary fiber and suppress overeating. Dietary fiber contains 40% of the intestinal pests, wastes, carcinogens and endures the blood and clean. In addition, the ergosterol contained in mushrooms is converted to vitamin D by the sun's ultraviolet rays, helping to absorb calcium in the intestines.

(b) the original cutting step

In the present invention, the step of cutting the washed gypsum to a length of 3 cm to 90 cm is a cutting step in which the gypsum is cut small for smooth processing. In this step, the grass is cut to a relatively small size in order to prevent the grassy smell of the primordial grass and for the smooth process. Since the size can not be determined according to the kind of the primordium, it can not be standardized, but the size of the primordium is preferably within 90cm Should be between 3 cm and 90 cm. If the root is less than 3cm, the cutting speed is slower than necessary. The more the cutting is done, the better the ripping. If it is over 90cm, it is too big and the stagnation and separation occur during the next processing. To 90 cm.

(c) Primary Blenning ( blanching ) step

In the present invention, the step of firstly blending the cut grass with an instantaneous heating for 3 seconds to 10 minutes in water at 60 ° C to 100 ° C, wherein the cut grass is heated at 60 ° C to 100 ° C, Heated at 80 DEG C for 3 seconds to 10 minutes, preferably 10 seconds to 10 minutes.

When the temperature of the water is less than 60 ° C, the paste is generated. When the temperature exceeds 100 ° C or when it is heated for more than 10 minutes, the nutrient destruction as well as the browning may occur and the value as the product may decrease. The time may be set to primary blending in water at a temperature of 60 ° C to 100 ° C for 3 seconds to 10 minutes.

In this step, artificial seasoning or additives selected from the group consisting of natural seasoning, artificial spices or natural spices, artificial dyes or natural dyes can be mixed in the water under heating.

(d) Secondary Blenning ( blanching ) step

In the present invention, secondary blending is performed by instantly heating a primary blended gypsum with steam of 60 to 374.2 占 폚 in a tunnel type conveyer for 3 seconds to 10 minutes. In order to protect taste, aroma and nutrition, Steam treatment is carried out using water vapor, in particular on a tunneled wire mesh conveyor at a temperature of 60 ° C to 374.2 ° C for 3 seconds to 10 minutes. Preferably, steam treatment is performed on the tunnel-type wire net conveyor at a temperature of 100 ° C to 374.2 ° C for 10 seconds to 10 minutes. If the temperature of the water vapor is less than 60 ° C, there is a problem that the viscosity is lowered at the time of molding and the merchantability is lowered. At the steam temperature of 100 ℃ or more, the most pointed force was stronger within 3 minutes and 40 seconds, and blending in the tunnel conveyor was economical without increasing the quality of the product or fuel loss. Therefore, it is most effective and most economical to perform second blending by instantaneous heating for 3 seconds to 10 minutes in a tunnel type conveyer at a temperature of 60 to 374.2 占 폚.

(e) Immersion  And cooling step

In the present invention, the step of cooling the secondary blended gypsum by immersing in cooling water at 0 캜 to 25 캜 for 5 seconds to 10 minutes to cool the secondary blended gypsum at a temperature of 0 캜 to 25 캜, Lt; RTI ID = 0.0 > 1 C < / RTI > to < RTI ID = 0.0 > 12 C. < / RTI > When the temperature exceeds 25 DEG C or less than 5 seconds, the degree of greenness is lowered. Most preferably at a temperature of from 1 占 폚 to 12 占 폚 for 4 minutes and 50 seconds can prevent the clearest green and browning phenomenon. Therefore, it is most effective and most economical to immerse for 5 seconds to 10 minutes at a temperature of 0 캜 to 25 캜 for cooling.

(f) shredding and Stirring  step

In the present invention, the step of crushing the cooled gypsum and stirring in a stirrer is a step of crushing and mixing the powder with a ground (granular) form and with water (water) from the ground at the time of crushing, and crushing and stirring. During the stirring, seasoning, spices and dots can be added together and stirred in an agitator. However, artificial and natural seasonings, artificial and natural spices, artificial and natural dots and the like are not used for the rich taste, have.

(g) Molding and pressing step

In the present invention, the step of shaping the agitated seeds by spreading, dewatering in a sponge press, and pressurizing is carried out by molding on a conveyor after shaping, molding in a mold, pressing with a sponge immediately after molding, Pressure. The water is absorbed by a sponge press immediately after spreading, and then heated in a sponge press to evaporate or vacuum adsorb. Water can be mixed with the primer for the purpose of smooth molding and vibration can be used by using a vibrator at the lower end of the molding part in order to quickly remove moisture for the purpose of rapid molding. Immediately after molding, it is possible to spray an artificial dots or a natural dentifrice or spray powder on a primer, and spray a powder or a functional additive such as herb on a primer immediately after molding. 5 is a photograph showing a state immediately after spreading.

(h) drying step

In the present invention, the step of drying the dewatered gypsum to prepare a sheet-form steep lyophilization or high-temperature drying in a dryer at -50 ° C to + 80 ° C. Dried on a conveyor or in a mold at a temperature of -50 ° C to + 80 ° C for 1 minute to 24 hours during lyophilization or high temperature drying at a drying rate of 6 to 13% by weight. At this time, when the temperature is less than -50 ° C, nutrient destruction can be minimized, but it is economically disadvantageous. When the temperature exceeds + 80 ° C, the degree of greenness decreases, thereby causing browning. In addition, if it exceeds 24 hours, there is a problem of freshness maintenance and economical efficiency. FIG. 6 is a photograph of a post-molding drying step, FIG. 7 is a post-drying state, and FIG. 8 is a photograph of a dried state.

(i) seasoning and primary cutting step

According to the present invention, in the step of seasoning and first cutting the dried state of the steaming state, the large sized sliced raw green peaches are cut into smaller sizes and stacked horizontally and sealed or rolled in a roll form, Lt; / RTI > At this time, for the purpose of long-term storage, the raw clams are cut into rolls or less forms without seasoning, stacked horizontally, sealed and frozen. In particular, it is possible to use seasoning vegetable oil, animal oil or a mixed oil thereof, add flavor using salt or soy sauce, add flavor using spices such as charcoal, or add other functional additives at a season.

(j) heating and secondary cutting steps

In the present invention, the step of baking, frying, and second cutting the steaming in the state of the first cut sheet is a step for making the produced wild type steaming richer. Bake at a temperature of 60 ° C to 650 ° C for 3 seconds to 5 minutes or at a temperature of 60 ° C to 650 ° C for 3 seconds to 5 minutes to produce a water content of 5% to 14% by weight. If the temperature is lower than 60 ° C, there is a problem of reduced texture. If the temperature is higher than 650 ° C, there is a problem that the commerciality due to browning is deteriorated. If it is less than 3 seconds, the taste is deteriorated. The taste deteriorates the merchantability.

Further, after the seasoning step, it is possible to cut easily for eating or to cut fewer for the purpose of small poultry.

(k) Packaging step

In the present invention, the step of packaging the laver in the cut sheet state is a step of packaging the laver using the food wrapping paper or the functional food wrapping paper after cutting.

Further, the present invention relates to a method for producing wild birds produced by the method for producing wild birch from another aspect.

In another aspect, the present invention relates to a method for preparing a malt sprouts, comprising the steps of: (a) (b) cutting the washed gills to a length of 3 cm to 90 cm; (c) firstly blending the cut grass with water at 60 to 100 DEG C for 3 seconds to 10 minutes; (d) subjecting the primary blended gypsum to instantaneous heating in a tunneled conveyor at a temperature of 60 ° C to 374.2 ° C for 3 seconds to 10 minutes; (e) immersing the second blended gypsum in cooling water at 0 ° C to 25 ° C for 5 seconds to 10 minutes to cool; (f) crushing the cooled seeds and stirring in a stirrer; (g) shaping the agitated seeds by spreading, dewatering them with a sponge press, and pressing them; (h) drying the dewatered gypsum to produce steaming in a sheet state; (i) seasoning and firstly cutting steaming of the dried sheet state; And (j) baking or frying the debris generated in the first cutting.

In another aspect, the present invention relates to a method for preparing a malt sprouts, comprising the steps of: (a) (b) cutting the washed gills to a length of 3 cm to 90 cm; (c) firstly blending the cut grass with water at 60 to 100 DEG C for 3 seconds to 10 minutes; (d) subjecting the primary blended gypsum to instantaneous heating in a tunneled conveyor at a temperature of 60 ° C to 374.2 ° C for 3 seconds to 10 minutes; (e) immersing the second blended gypsum in cooling water at 0 ° C to 25 ° C for 5 seconds to 10 minutes to cool; (f) crushing the cooled seeds and stirring in a stirrer; (g) shaping the agitated seeds by spreading, dewatering them with a sponge press, and pressing them; (h) drying the dewatered gypsum to produce steaming in a sheet state; And (i) applying glue grass to the top of the dried sheet, drying and then frying.

The present invention also provides, in a further aspect, (a) a method comprising: (b) cutting the washed gills to a length of 3 cm to 90 cm; (c) firstly blending the cut grass with steam at a temperature of 60 ° C to 374.2 ° C for 3 seconds to 10 minutes in a tunnel type conveyor; (d) secondarily blending the primary blended gypsum in water at 60 ° C to 100 ° C for 3 seconds to 10 minutes; (e) immersing the second blended gypsum in cooling water at 0 ° C to 25 ° C for 5 seconds to 10 minutes to cool; (f) crushing the cooled seeds and stirring in a stirrer; (g) shaping the agitated seeds by spreading, dewatering them with a sponge press, and pressing them; (h) drying the dewatered gypsum to produce steaming in a sheet state; (i) seasoning and firstly cutting steaming of the dried sheet state; (j) baking, frying, and second cutting the steaming in the first cut sheet state; And (k) packaging the laver in the cut sheet state.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for illustrating the present invention and that the scope of the present invention is not construed as being limited by these embodiments.

Example  One

The mugwort, caterpillars, soleae, duckweed, crab, and primrose (called chuanchon), which were intended to be produced with wild clam, were sterilized by ozone and washed. The seeds were cut to a length of 3 cm to 90 cm or less, blended in water at 70 ° C to 80 ° C for 5 minutes, and then subjected to secondary blenching with water vapor at 100 ° C for 3 minutes and 40 seconds on a tunnel-type wire mesh conveyor. The blended gypsum was cooled by soaking at a temperature of about 10 DEG C for 4 minutes and 50 seconds. The ground powder was crushed and stirred, spread and formed, dehydrated by a sponge press, and then pressed. And dried at a drying temperature of 59 deg. C in a mold for 4 hours at a drying rate of about 10 weight%. After drying, it was cut into small pieces and baked for 6 seconds at a temperature of 150 ° C or for 8 seconds at a temperature of 150 ° C to have a moisture content of 8% to 10% by weight.

Example  2

The same procedure as in Example 1 was carried out except that the secondary blanching was not carried out in Example 1, to thereby produce the wild-pickling.

Example  3

Example 1 was carried out in the same manner as in Example 1 except that the primary blanching was not carried out, thereby producing the wild-pickling.

The reason for the primary blending in the above embodiment is that the seasoning and additives can be easily and accurately mixed. The purpose of the instant heating is to maintain the original greenness and freshness, and the proposed temperature and time should be such that the full- . The reason why the secondary blending is carried out is that it is necessary to heat in the above-mentioned environment to prevent the pull-out when the initial heating is performed, and the process must be carried out in the tunnel type conveyor to minimize heat loss and to improve the taste, Because it is most effective to produce in.

As shown in FIG. 3 and FIG. 4, the wild clam prepared by the above Examples 1 to 3 was processed into a convenient form for ingestion, and the fragrance and nutrition of the wild plants were preserved. In particular, According to Example 3 in which the tea blazing process was performed in parallel, it was possible to obtain the most commercially viable wild plants. In addition, as shown in Fig. 10, the wild-caught kimchi sushi can be manufactured by using the thus-prepared wild-pickled kimchi.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereto will be. Accordingly, the actual scope of the present invention will be defined by the claims and their equivalents.

Claims (14)

A method for producing wild hogs comprising the steps of:
(a) washing the seeds to be produced with wild plants;
(b) cutting the washed gills to a length of 3 cm to 90 cm;
(c) primary blending the instantly cut grass with instant heating for 3 seconds to 3 minutes and 40 seconds in water at 70 to 80 캜;
(d) subjecting the primary blended gypsum to instantaneous heating for 3 seconds to 10 minutes in a tunnel type conveyor at a temperature of 100 ° C to 374.2 ° C in a tunnel type conveyer;
(e) immersing the second blended gypsum in cooling water at 0 ° C to 25 ° C for 5 seconds to 10 minutes to cool;
(f) crushing the cooled seeds and stirring in a stirrer;
(g) shaping the agitated seeds by spreading, dewatering them with a sponge press, and pressing them;
(h) drying the dewatered gypsum to produce steaming in a sheet state;
(h-1) cutting a dried gristle and cutting it horizontally or rolling it in a roll form and storing it at a temperature of -40 캜 or less;
(i) seasoning and firstly cutting steaming of the sheet state;
(j) baking, frying, and second cutting the steaming in the first cut sheet state; And
(k) wrapping the steaming in the cut sheet state.
delete The method according to claim 1,
Wherein the step (c) comprises mixing an additive selected from the group consisting of artificial seasoning, natural seasoning, artificial spice, artificial dyes and natural dyes in water under heating.
The method according to claim 1,
Wherein the step (g) comprises vibrating the lower end of the molding part for the purpose of smooth molding or mixing water immediately before molding or for quick drainage.
The method according to claim 1,
Wherein the step (g) comprises spraying an artificial viscous solution, a natural viscous solution, or a functional additive in the form of a liquid or a powder immediately after molding.
The method according to claim 1,
Wherein step (h) comprises lyophilization or high-temperature drying on a conveyor or a mold at a temperature of -50 ° C to + 80 ° C for a period of 1 minute to 24 hours at a drying rate of 6 to 13% by weight Gt;
The method according to claim 1,
Wherein the step (i) is carried out using vegetable oil, animal oil or a mixed oil thereof, flavoring with salt or soy sauce, adding flavor using seasoning, or seasoning with a functional additive.
The method according to claim 1,
The step (j) may include bending at a temperature of 60 ° C to 650 ° C for 3 seconds to 5 minutes or firing at a temperature of 60 ° C to 650 ° C for 3 seconds to 5 minutes to produce a water content of 5% to 14% by weight A method of manufacturing a roasted steaming roast.
The method according to claim 1,
Wherein the primordium is at least one selected from the group consisting of wild vegetables, herbaceous plants, vegetables, root vegetables and mushrooms.
10. The method of claim 9,
Wherein the primordium is a herb or a mushroom.
delete A method for manufacturing a wild harpoon comprising the steps of:
(a) washing the seeds to be produced with wild plants;
(b) cutting the washed gills to a length of 3 cm to 90 cm;
(c) primary blending the instantly cut grass with instant heating for 3 seconds to 3 minutes and 40 seconds in water at 70 to 80 캜;
(d) subjecting the primary blended gypsum to instantaneous heating for 3 seconds to 10 minutes in a tunnel type conveyor at a temperature of 100 ° C to 374.2 ° C in a tunnel type conveyer;
(e) immersing the second blended gypsum in cooling water at 0 ° C to 25 ° C for 5 seconds to 10 minutes to cool;
(f) crushing the cooled seeds and stirring in a stirrer;
(g) shaping the agitated seeds by spreading, dewatering them with a sponge press, and pressing them;
(h) drying the dewatered gypsum to produce steaming in a sheet state;
(h-1) cutting a dried gristle and cutting it horizontally or rolling it in a roll form and storing it at a temperature of -40 캜 or less;
(i) seasoning and firstly cutting steaming of the sheet state; And
(j) a step of seasoning and bake or fry the debris generated in the first cutting.
A method of manufacturing a hillside incision comprising the steps of:
(a) washing the seeds to be produced with wild plants;
(b) cutting the washed gills to a length of 3 cm to 90 cm;
(c) primary blending the instantly cut grass with instant heating for 3 seconds to 3 minutes and 40 seconds in water at 70 to 80 캜;
(d) secondarily blending the primary blended gypsum with steam at 100 ° C to 374.2 ° C for 3 seconds to 10 minutes in a tunneled conveyor;
(e) immersing the second blended gypsum in cooling water at 0 ° C to 25 ° C for 5 seconds to 10 minutes to cool;
(f) crushing the cooled seeds and stirring in a stirrer;
(g) shaping the agitated seeds by spreading, dewatering them with a sponge press, and pressing them;
(h) drying the dewatered gypsum to produce steaming in a sheet state;
(h-1) cutting a dried gristle and cutting it horizontally or rolling it in a roll form and storing it at a temperature of -40 캜 or less; And
(i) applying a glutinous rice paste to the top of the sheet in the sheet state, drying and then frying.
A method for producing wild hogs comprising the steps of:
(a) washing the seeds to be produced with wild plants;
(b) cutting the washed gills to a length of 3 cm to 90 cm;
(c) firstly blending the cut grass with steam at a temperature of 100 ° C to 374.2 ° C for 3 seconds to 10 minutes in a tunnel type conveyor;
(d) secondarily blending the primary blended gypsum in water at 70 DEG C to 80 DEG C for 3 seconds to 3 minutes and 40 seconds;
(e) immersing the second blended gypsum in cooling water at 0 ° C to 25 ° C for 5 seconds to 10 minutes to cool;
(f) crushing the cooled seeds and stirring in a stirrer;
(g) shaping the agitated seeds by spreading, dewatering them with a sponge press, and pressing them;
(h) drying the dewatered gypsum to produce steaming in a sheet state;
(h-1) cutting a dried gristle and cutting it horizontally or rolling it in a roll form and storing it at a temperature of -40 캜 or less;
(i) seasoning and firstly cutting steaming of the sheet state;
(j) baking, frying, and second cutting the steaming in the first cut sheet state; And
(k) wrapping the steaming in the cut sheet state.

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