KR101458970B1 - Patty green vegetables with a natural pigment of manufacturing method - Google Patents

Patty green vegetables with a natural pigment of manufacturing method Download PDF

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KR101458970B1
KR101458970B1 KR1020130115438A KR20130115438A KR101458970B1 KR 101458970 B1 KR101458970 B1 KR 101458970B1 KR 1020130115438 A KR1020130115438 A KR 1020130115438A KR 20130115438 A KR20130115438 A KR 20130115438A KR 101458970 B1 KR101458970 B1 KR 101458970B1
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added
mixture
patty
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KR1020130115438A
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영 남 황
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영 남 황
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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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • 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
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Noodles (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention relates to a method for producing a green patty using natural pigments of vegetables. In the present invention, a patty food ingredient mixture is produced by mixing cut and pulverized chives, radish leaves, and cabbage leaves, which have plentiful nutrition and show green color, with a food ingredient, which is mixed with minced pork containing a large quantity of protein, with whole wheat containing potassium and protein, with pulverized onions, spring onions, garlic, and gingers, and with food additives. The patty food ingredient mixture is poured in the hopper of a molding device in order to be molded into a patty shape and baked in a frying device, so that the patty food ingredient mixture has a savory taste. The patty food ingredient mixture is processed through the steps of passing through an oil extractor and a cooler. The patty food ingredient mixture can be favored by anybody so as to be provided in contrast to foreign foods. Accordingly, Korean food culture can be largely changed, and Korean agricultural products can be mass-consumed, so that Korean farm incomes can be also increased.

Description

야채류의 천연색소를 이용한 초록색 패티의 제조방법{Patty green vegetables with a natural pigment of manufacturing method}Technical Field [0001] The present invention relates to a method for producing a green patty using a natural pigment of a vegetable,

본 발명은 야채류(野菜類)의 천연색소(天然色素)를 이용한 초록색 패티(patty)의 제조방법에 관한 것으로 좀더 상세하게는 영양분이 풍부한 식재료 혼합물에 선명한 초록색을 표출하는 여러 종류의 야채류를 파쇄, 혼합, 가공하여 호감을 느낄 수 있는 특유의 패티(patty)를 제조 하므로써 누구나 편리하게 취식할 수 있게 한 것이다.The present invention relates to a method for producing a green patty using a natural pigment of a vegetable (vegetable), and more particularly, to a method for producing a green patty using a natural pigment of a vegetable (vegetable) It is possible to make it easy for anyone to eat by making a unique patty which can be mixed and processed and feel good feelings.


종래에 청소년들이 선호하는 간식용 먹거리로 유통되고 있는 그 대표적인 식품으로는 어묵, 떡볶이 등을 들 수 있으나, 현재 생산되어 유통되고 있는 제품은 식재료와 외관이 단순하고, 질감이 좋지 않아 본래의 진미는 저하되므로 인해 소비자들이 점차 줄어들고 기피하는 현상이 발생하고 있는 설정이며,The representative foods that have been traditionally distributed as food for snacking, which are conventionally favored by young people, include fish cake and rice cake, but the products currently being produced and distributed are simple in appearance and in appearance, and have poor texture. This is a setting in which consumers are gradually decreasing and avoiding because of the decrease,

특히 청소년들은 고열량의 외래 식품인 햄버거, 피자 등이 대량 유통됨에 따라 거부감 없이 선호하게 되므로써 인해 과다한 영양 섭취로 비만 현상 발생하여 후일에 성인병 발생의 원인이 되었고 체력은 약해지므로써 건강유지에 악 영향을 주고 있는 것이 현실이며, 이에 따라 우리 농촌에서 생산되는 영양소가 풍부하게 함유된 식재료를 사용하여 누구나 다양하게 취식할 수 있는 새로운 먹거리 상품을 개발하는 것이 시급한 과제로 등장하게 된 것이다.
In particular, adolescents become obsessed with excessive nutrition due to the high quantity of foreign food, such as hamburgers and pizzas, which are popularized without massive circulation, resulting in late onset of adult diseases and weakness in health. It is an urgent task to develop new food products that can be eaten by various people using food materials rich in nutrients produced in our rural areas.

본 발명은 상기와 같은 문제점을 해결하기 위해 다진 돼지고기, 소맥분, 대두단백, 양파, 대파 등에 식품첨가물을 첨가하여 가공한 식재료 혼합물에 농촌에서 대량 생산되면서 초록색을 선명하게 표출하는 부추, 무잎, 배추잎 등을 가공 혼합하여 식감이 부드럽고 고소한 미감이 있는 고품질의 패티(petty)를 제조하여 청소년들의 간식용이나 주부들의 조리용으로 누구나 쉽게 취식할 수 있게 하므로써 먹거리 문화에 큰 변화를 가져오게 함과 동시에 외래식품은 점차 줄일 수 있게 하여 성장기의 청소년들이 비만체질로 인한 성인병 유발 및 부작용을 일으키는 폐단을 해소하면서 체력은 향상시킬 수 있게 한데에 그 목적이 있다.In order to solve the above problems, the present invention provides a food ingredient mixture prepared by adding food additives to chopped pork, wheat flour, soybean protein, onion and green onion, Leaves and so on to produce a high-quality petty that has a soft texture and a fine sense of taste. This makes it possible for anyone to eat easily for snacks and housewives for young people, The purpose of this study is to improve the physical fitness by eliminating foreign food gradually and reducing adulthood caused by adult obesity and adverse effects caused by obesity.


본 발명은 단백질이 많이 함유된 다진 돼지고기와 칼륨, 단백질이 함유된 소맥분과 파쇄된 양파, 대파, 마늘, 생강과 식품첨가물을 각각 첨가하여 혼합한 식재료에 영양분이 풍부하면서 초록색을 표출하는 부추, 무잎, 배추잎 을 절단, 파쇄하여 혼합한 패티(petty) 식재료 혼합물을 성형기의 호퍼에 투입, 가동하여 패티 (petty)의 모양을 성형한 후 유탕기에서 익혀 고소한 미감(味感)을 느끼게 하고 탈유기와 냉각기를 경유하는 과정을 거처 가공하여 누구나 친근감을 느낄 수 있는 패티(petty)를 제조할 수 있게 한 것이다.
The present invention relates to a method for preparing a mixture of minced pork containing a large amount of protein, flour containing wheat flour containing potassium and protein, crushed onion, green onions, garlic, ginger and food additives, The mixture of petty food ingredients, which is made by cutting and crushing leaves, leaves and cabbage leaves, is put into the hopper of a molding machine and molded to form a petty shape, which is then cooked in a boiling machine, And it is possible to manufacture a petty which can feel familiarity by processing through a process of passing through organic and cooler.

이와 같은 본 발명의 초록색을 표출하는 패티(petty)는 주로 농촌에서 다량생산되는 고유의 식재료를 사용하여 제조되므로 미감(味感)과 쫀득한 질감(質感)을 느낄 수 있고, 무엇보다 특유의 초록색을 표출시켜 시각적으로 누구나 친근감을 느낄 수 있게 하여 계절에 관계없이 거부감 없이 간식용이나 주부들의 조리용으로 취식할 수 있게 하므로써, 외래 식품 등과 대응할 수 있게 될 뿐만 아니라 우리들의 먹거리 문화에 큰 변화를 가져올 수 있게 되고, 영양소도 골고루 함유되어 체력 향상, 유지에 기여를 할 수 있는 효과가 있다.
Since the petty plant displaying the green color of the present invention is manufactured using a unique food material produced mainly in rural areas, it is possible to feel an aesthetic feeling and an excellent texture, So that everyone can feel the familiarity with each other. By making it possible to eat for snacks or housewives without any sense of irresponsibility regardless of the season, it will be able to cope with outpatient foods, and will bring about a big change in our food culture And nutrients are evenly contained, thereby contributing to improvement of physical fitness and maintenance.

다진 돼지고기 63.5 중량 ％Chopped pork 63.5 wt%

소맥분 6 중량 ％Wheat flour 6 wt%

부추 5 중량 ％Leek 5% by weight

무잎 4.5 중량 ％4.5%

배추잎 4.5 중량 ％Cabbage leaves 4.5 wt%

대두단백 3.5 중량 ％3.5% by weight of soy protein

양파 3.5 중량 ％Onion 3.5% by weight

대파 3 중량 ％Greater than 3 wt%

양조간장 1.2 중량 ％Brewed soy sauce 1.2 wt%

마늘 1 중량 ％1% by weight of garlic

맛술 1 중량 ％1%

설탕 1 중량 ％1% by weight of sugar

소고기양념 0.5 중량 ％Beef seasoning 0.5 wt%

참기름 0.5 중량 ％0.5% by weight of sesame oil

글루텐 0.5 중량 ％0.5% by weight of gluten

생강 0.3 중량 ％Ginger 0.3 wt%

식염 0.3 중량 ％Salt 0.3 wt%

후추가루 0.2 중량 ％Pepper powder 0.2 wt%

합계 100 중량 ％
100 weight%

제 1 공정First step

부추 5 중량 ％를 90℃ ~ 95℃가 유지되는 물에 약간의 식염을 첨가하고 살짝 데친 후 냉수에서 식히고 건저내어 물끼를 제거하고 절단, 파쇄, 포장하여 -40 ℃의 냉동실에서 6시간 냉동시킨 후 -20℃의 냉동실에 보관한다.
5% by weight of leek was added to the water kept at 90 ° C to 95 ° C, and a small amount of salt was added to the beef, and the beef was slightly chapped and chilled in cold water to remove the fish, cut, crushed and packed and frozen in a freezer at -40 ° C for 6 hours Store in a freezer at -20 ° C.

제 2 공정Second Step

무잎 4.5 중량 ％를 90℃ ~ 95℃가 유지되는 물에 약간의 식염을 첨가하고, 살짝 데친 후 냉수에서 식히고, 건저내어 물끼를 제거하고 절단, 파쇄, 포장하여 -40 ℃의 냉동실에서 6시간 냉동시킨 후 -20℃의 냉동실에 보관한다.
4.5% by weight of leafless oil was added to the water maintained at 90 ° C to 95 ° C, and a little salt was added to the water. After slightly biting, it was cooled in cold water, and the fish was removed from the bottom to be cut, crushed and packed. And store in a freezer at -20 ° C.

제 3 공정Third step

배추잎 4.5 중량 ％를 90℃ ~ 95℃가 유지되는 물에 약간의 식염을 첨가하고, 살짝 데친 후 냉수에서 식히고, 건저내어 물끼를 제거하고 절단, 파쇄, 포장하여 -40 ℃의 냉동실에서 6시간 냉동시킨 후 -20℃의 냉동실에 보관한다.
4.5% by weight of cabbage leaves were added to the water maintained at 90 ° C to 95 ° C, and a little salt was added to the cabbage leaves. The cabbage leaves were cooled and chilled in cold water, After freezing, store in a freezer at -20 ° C.

제 4 공정Fourth step

양파 3.5 중량 ％, 대파 3 중량 ％, 마늘 1 중량 ％, 생강 0.3 중량 ％를 파쇄기에 각각 투입하여 3분 ~ 5분간 파쇄한 후 12℃의 냉장실에 보관한다.
3.5% by weight of onion, 3% by weight of garlic, 1% by weight of garlic and 0.3% by weight of ginger were added to a crusher, respectively, and crushed for 3 minutes to 5 minutes and stored in a refrigerator at 12 ° C.

제 5 공정Step 5

배합기에 다진돼지고기 63.5 중량 ％, 양조간장 1.2 중량 ％, 대두단백 3.5 중량 ％, 맛술 1 중량 ％, 소고기 양념 0.5 중량 ％를 각각 첨가 후 2분 ~ 3분간 혼합한다.
63.5% by weight of pork minced meat, 1.2% by weight of brewed soy sauce, 3.5% by weight of soybean protein, 1% by weight of liquorice, and 0.5% by weight of beef sauce are added to the blender and mixed for 2 minutes to 3 minutes.

제 6 공정Step 6

제 5 공정을 거친 혼합물에 제 4 공정을 거처 보관된 양파 3.5 중량 ％, 대파 3 중량 ％, 마늘 1 중량 ％, 생강 0.3 중량 ％를 첨가 후 2분 ~ 3분간 혼합한다.
3.5% by weight of onion, 3% by weight of garlic, 1% by weight of garlic and 0.3% by weight of ginger are added to the mixture after the fifth step, and then mixed for 2 minutes to 3 minutes.

제 7 공정Seventh Step

제 6 공정을 거친 혼합물에 설탕 1 중량 ％, 참기름 0.5 중량 ％, 후추가루 0.2 중량 ％, 식염 0.3 중량 ％를 각각 첨가 후 2분 ~ 3분간 혼합한다.
1% by weight of sugar, 0.5% by weight of sesame oil, 0.2% by weight of pepper powder and 0.3% by weight of salt are added to the mixture obtained through the sixth step, followed by mixing for 2 minutes to 3 minutes.

제 8 공정Step 8

제 7 공정을 거친 혼합물에 소맥분 6 중량 ％, 글루텐 0.5 중량 ％를 각각 첨가 3분 ~ 4분간 혼합한다.
6 wt% of wheat flour and 0.5 wt% of gluten are added to the mixture after the seventh step, and the mixture is mixed for 3 minutes to 4 minutes.

제 9 공정Step 9

제 8 공정을 거친 혼합물에 제 1 공정을 거처 보관된 부추 5 중량 ％, 제 2 공정을 거처 보관된 무잎 4.5 중량 ％, 제 3 공정을 거처 보관된 배추잎 4.5 중량 ％를 각각 첨가 후 2분 ~ 3분간 수분을 조절하면서 혼합하여 초록색의 패티(patty)식재료 혼합물을 제조한다.
5% by weight of the leeks stored in the first step, 4.5% by weight of the leaves kept in the second step, and 4.5% by weight of the leaves of the cabbage stored in the third step were added to the mixture after the eighth step, And mixed for 3 minutes while controlling the moisture to prepare a green patty food ingredient mixture.

제 10 공정Step 10

제 9 공정을 거처 제조된 패티 혼합물을 성형기의 호퍼에 투입하여 패티의 모양을 성형한다.
The patty mixture prepared through the ninth process is put into the hopper of the molding machine to form the shape of the patty.

제 11 공정Step 11

제 10 공정을 거처 성형된 패티를 120℃ ~ 130℃가 유지되는 유탕기에 넣어 4분 ~ 5분간 익혀 고소한 미감(味感)을 느끼게 한다.
The patty molded through the tenth step is put in a boiling machine maintained at 120 ° C to 130 ° C and cooked for 4 minutes to 5 minutes to give a feeling of fine taste (taste).

제 12 공정Step 12

제 11 공정을 거친 패티를 탈유기에 넣어 표면의 기름끼를 제거한다.
The peti that has been subjected to the eleventh step is put into the de-organic to remove the oil on the surface.

제 13 공정Step 13

제 12 공정을 거친 패티를 13℃ ~ 14℃가 유지되는 냉각기에 넣어 50분간 식혀 패티(petty)를 제조한다.
The peti that has been subjected to the twelfth step is put in a cooler maintained at 13 ° C to 14 ° C and is then allowed to cool for 50 minutes to produce a petty.

제 14 공정Fourteenth step

제 13 공정을 거친 패티 완제품을 -40℃의 냉동실에서 60분간 냉동한 후 계량 포장하여 유통시킨다.
The patty finished product obtained through the thirteenth process is frozen in a freezing room at -40 ° C for 60 minutes, and then is packaged and distributed.

이와 같은 공정으로 제조되는 패티(patty)는 농촌에서 많이 생산되는 야채류 중에서 칼슘과 비타민이 풍부하고 초록색을 표출시키는 부추 5 중량 ％를 90℃ ~ 95℃ 가 유지되는 물에 약간의 식염을 첨가하고, 살짝 데친 후 냉수에서 식히고, 건저내어 물기를 제거하고 절단, 파쇄, 포장하여 -40℃의 냉동실에서 6시간 냉동시킨 후 -20℃의 냉동실에 보관하고, Patty, which is produced by such a process, is prepared by adding 5% by weight of leek, which is abundant in calcium and vitamins and showing green color, in a large amount of vegetables produced in rural areas, with a little salt to water maintained at 90 ° C to 95 ° C, After shaking it, cool it in cold water, remove the water from the bottom, cut, crush, pack and freeze for 6 hours in a freezer at -40 ℃, store in freezer at -20 ℃,

비타민, 칼슘, 식물성 섬유질이 많고 초록색을 표출시키는 무잎 4.5 중량 ％를 90℃ ~ 95℃가 유지되는 물에 약간의 식염을 첨가하고 살짝 데친 후 냉수에서 식히고 건저내어 물끼를 제거하고, 절단, 파쇄, 포장하여 -40℃의 냉동실에서 6시간 냉동시킨 후 -20℃의 냉동실에 보관하고, 4.5% by weight of leaves, which are rich in vitamins, calcium, and vegetable fiber, and green leaves, is added to the water maintained at 90 ° C to 95 ° C by adding a small amount of salt, lightly soaked in cold water, Packed, frozen in a freezer at -40 ° C for 6 hours, stored in a freezer at -20 ° C,

칼륨, 철분이 많이 함유되고 초록색을 표출시키는 배추잎 4.5 중량 ％를 90℃ ~ 95℃ 가 유지되는 물에 약간의 식염을 첨가하고, 살짝 데친 후 냉수에서 식히고, 건저내어 물기를 제거하고 절단, 파쇄, 포장하여 -40℃의 냉동실에서 6시간 냉동시킨 후 -20℃의 냉동실에 보관하고, 4.5% by weight of cabbage leaves containing a large amount of potassium and iron and showing green color were added to the water kept at 90 ° C to 95 ° C, and a little salt was added to the cabbage. The cabbage was cooled slightly in cold water, , Packaged, frozen in a freezer at -40 ° C for 6 hours, stored in a freezer at -20 ° C,

양파 3.5 중량 ％, 대파 3 중량 ％, 마늘 1 중량 ％, 생강 0.3 중량 ％, 파쇄기에 각각 투입하여 3분 ~ 5분간 파쇄한 후 12℃의 냉장실에 보관하고,3.5% by weight of onion, 3% by weight of garlic, 1% by weight of garlic, 0.3% by weight of ginger, and crushed, respectively, and then crushed for 3 minutes to 5 minutes.

배합기에 단백질이 풍부한 다진 돼지고기 63.5 중량 ％, 양조간장 1.2 중량 ％, 대두단백 3.5 중량 ％, 맛술 1 중량 ％, 소고기 양념 0.5 중량 ％를 각각 첨가 후 2분 ~ 3분간 혼합한 혼합물에 파쇄되어 보관된 양파 3.5 중량 ％, 대파 3 중량 ％, 마늘 1 중량 ％, 생강 0.3 중량 ％를 각각 첨가하여 2분 ~ 3분간 혼합한 혼합물에 설탕 1 중량 ％, 참기름 0.5 중량 ％, 후추가루 0.2 중량 ％, 식염 0.3 중량 ％를 각각 첨가 후 2분 ~ 3분간 혼합한 혼합물에 칼륨, 단백질이 풍부한 소맥분 6 중량 ％, 글루텐 0.5 중량 ％를 각각 첨가하여 3분 ~ 4분간 혼합한 혼합물에     To the mixture, 63.5% by weight of chopped pork rich in protein, 1.2% by weight of brewed soy sauce, 3.5% by weight of soybean protein, 1% by weight of liquorice, and 0.5% by weight of beef sauce were added and mixed for 2 minutes to 3 minutes. 1% by weight of sesame oil, 0.5% by weight of sesame oil, 0.2% by weight of pepper powder, and 0.1% by weight of sodium chloride were added to the mixture prepared by adding 3.5% by weight of onion, 3% by weight of garlic, 0.3% by weight, and the mixture was mixed for 2 minutes to 3 minutes. Potassium, protein-rich wheat flour 6% by weight and gluten 0.5% by weight were added to the mixture, and the mixture was stirred for 3 minutes to 4 minutes

상기 가공 후 보관된 초록색의 부추 5 중량 ％, 무잎 4.5 중량 ％, 배추잎 4.5 중량 ％를 각각 첨가한 후 2분 ~ 3분간 수분을 조절하면서 혼합하여 패티(petty) 식재료 혼합물을 제조한 후 성형기의 호퍼에 투입하고, 가동하여 패티(petty)의 모양을 성형하고, 5% by weight of green leek preserved after processing, 4.5% by weight of leaves without leaves, and 4.5% by weight of cabbage leaves were added, respectively, and mixed with controlling moisture for 2 minutes to 3 minutes to prepare a petty food ingredient mixture. Into a hopper, and operates to mold the shape of a petty,

120℃ ~ 130℃가 유지되는 유탕기에 넣어 4분 ~ 5분간 익혀 고소한 미감(味感)을 느끼게 하고, 탈유기에 넣어 표면의 기름끼를 제거하고, 13℃ ~ 14℃가 유지되는 냉각기에 넣어 50분간 식혀 패티(petty)를 제조한 후 -40℃의 냉동실에서 60분간 냉동한 후 계량 포장하여 유통시키게 되는 것이다.
It is put in a boiling machine kept at 120 ° C to 130 ° C and cooked for 4 minutes to 5 minutes to feel a fine sense of taste (taste sensation). The oil is removed from the surface by de-organizing and put in a cooler maintained at 13 ° C to 14 ° C After cooling for 50 minutes, the petty was prepared and frozen in a freezer at -40 ° C for 60 minutes.


Claims (1)

부추 5 중량 ％ 를 90℃ ~ 95℃가 유지되는 물에 약간의 식염을 첨가하고, 살짝 데친 후 냉수에서 식히고 건저내어 물기를 제거하고 절단, 파쇄, 포장하여 -40℃의 냉동실에서 6시간 냉동시킨 후 -20℃의 냉동실에 보관하고,
무잎 4.5 중량 ％를 90℃ ~ 95℃가 유지되는 물에 약간의 식염을 첨가하고 살짝 데친 후 냉수에 식히고 건저내어 물끼를 제거하고 절단, 파쇄, 포장하여 -40℃의 냉동실에서 6시간 냉동시킨 후 -20℃의 냉동실에 보관하고,
배추잎 4.5 중량 ％를 90℃ ~ 95℃가 유지되는 물에 약간의 식염을 첨가하고, 살짝 데친 후 냉수에서 식히고 건저내어 물끼를 제거하고 절단, 파쇄 포장하여 -40℃의 냉동실에서 6시간 냉동시킨 후 -20℃의 냉동실에 보관하고,
양파 3.5 중량 ％, 대파 3 중량 ％, 마늘 1 중량 ％, 생강 0.3 중량 ％ 를 파쇄기에 각각 투입하여 3분 ~ 5분간 파쇄한 후 12℃의 냉장실에 보관하고,
배합기에 다진 돼지고기 63.5 중량 ％, 양조간장 1.2 중량 ％, 대두단백 3.5 중량 ％, 맛술 1 중량 ％, 소고기 양념 0.5 중량 ％를 각각 첨가 후 2분 ~ 3분간 혼합한 혼합물에 파쇄되어 보관된 양파 3.5 중량 ％, 대파 3 중량 ％, 마늘 1 중량 ％, 생강 0.3 중량 ％를 각각 첨가하여 2분 ~ 3분간 혼합한 혼합물에 설탕 1 중량 ％, 참기름 0.5 중량 ％, 후추가루 0.2 중량 ％, 식염 0.3 중량 ％를 각각 첨가 후 2분 ~ 3분간 혼합한 혼합물에 소맥분 6 중량 ％, 글루텐 0.5 중량 ％를 각각 첨가하여 3분 ~ 4분간 혼합한 혼합물에
상기 가공되어 보관된 부추 5 중량 ％, 무잎 4.5 중량 ％, 배추잎 4.5 중량 ％를 각각 첨가한 후 2분 ~ 3분간 수분을 조절하면서 혼합하여 초록색의 패티(petty) 식재료 혼합물을 제조한 후 성형기의 호퍼에 투입하고, 가동하여 패티(petty)의 모양을 성형하고,
120℃ ~ 130℃가 유지되는 유탕기에 넣어 4분 ~ 5분간 익혀 고소한 미감(味感)을 느끼게 하고, 탈유기에 넣어 표면의 기름끼를 제거하고,
13℃ ~ 14℃가 유지되는 냉각기에 넣어 50분간 식혀 패티(petty)를 제조한 후 -40℃의 냉동실에서 60분간 냉동한 후 계량 포장하여 유통되게 하여서 됨을 특징으로 하는 야채류의 천연색소를 이용한 초록색 패티의 제조방법.
5% by weight of leek was added to the water kept at 90 ° C to 95 ° C, and a little salt was added. The beef was slightly pounded, cooled in cold water, taken out of the water to remove water, cut, crushed and packed and freezed for 6 hours in a freezer at -40 ° C After storing in a freezer at -20 ° C,
4.5% by weight of leafless oil was added to the water maintained at 90 ° C to 95 ° C, and a small amount of salt was added to the mixture. The mixture was chilled in cold water, and the water was removed from the water to be cut, crushed and packed. After freezing in a freezer at -40 ° C for 6 hours The mixture was stored in a freezer at -20 <
4.5% by weight of cabbage leaves were added to the water maintained at 90 ° C to 95 ° C, and a small amount of salt was added to the cabbage leaves. The cabbage leaves were cooled, chilled in cold water, removed from the water, cut and shredded and refrigerated in a freezer at -40 ° C for 6 hours After storing in a freezer at -20 ° C,
3.5% by weight of onion, 3% by weight of garlic, 1% by weight of garlic and 0.3% by weight of ginger were added to a crusher, respectively, and crushed for 3 minutes to 5 minutes.
63.5% by weight of pork chopped in a blender, 1.2% by weight of brewed soy sauce, 3.5% by weight of soybean protein, 1% by weight of liquorice and 0.5% by weight of beef sauce were added and mixed for 2-3 minutes. 1% by weight of sesame oil, 0.5% by weight of sesame oil, 0.2% by weight of pepper powder, and 0.3% by weight of salt were added to the mixture of the above ingredients by weight,% by weight, 3% by weight of garlic, 1% by weight of garlic and 0.3% Were added, and then the flour mixture was added with 6% by weight of wheat flour and 0.5% by weight of gluten, respectively, for 2 minutes to 3 minutes, and the mixture was mixed for 3 minutes to 4 minutes
5% by weight of the processed leek, 4.5% by weight of leaves, and 4.5% by weight of cabbage leaves were added to the mixture, followed by mixing for 2 minutes to 3 minutes while controlling water content to prepare a green petty food ingredient mixture. Into a hopper, and operates to mold the shape of a petty,
And the mixture was put in a boiling machine maintained at 120 to 130 ° C and cooked for 4 minutes to 5 minutes to give a feeling of fine taste (taste feeling). Then, the oil was removed from the surface by de-
The mixture was cooled in a refrigerator maintained at 13 to 14 캜 for 50 minutes to prepare a petty. The mixture was frozen in a freezer at -40 캜 for 60 minutes and then packaged for distribution. A method of making a patty.
KR1020130115438A 2013-09-27 2013-09-27 Patty green vegetables with a natural pigment of manufacturing method KR101458970B1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101804452B1 (en) * 2017-05-12 2018-01-10 주식회사농심 Process of manufacturing home meal replacement

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH09313144A (en) * 1996-05-30 1997-12-09 Shuzo Nakazono Production of food
JP2013176335A (en) * 2012-02-29 2013-09-09 Fuji Oil Co Ltd Food ingredient for cooking

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH09313144A (en) * 1996-05-30 1997-12-09 Shuzo Nakazono Production of food
JP2013176335A (en) * 2012-02-29 2013-09-09 Fuji Oil Co Ltd Food ingredient for cooking

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101804452B1 (en) * 2017-05-12 2018-01-10 주식회사농심 Process of manufacturing home meal replacement

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