KR101581189B1 - Spicy Seafood Noodle Soup Cooking Method - Google Patents

Abstract

The present invention relates to a method for manufacturing spicy seafood porridge. The porridge with new flavor is developed by combining a spicy seafood noodle soup, a kind of Chinese food, with porridge. At the same time, the method for manufacturing spicy seafood porridge is developed to rapidly provide the spicy seafood porridge by reducing time for producing the porridge by preparing soft-boiled rice, a base material for the porridge, in advance.

Description

{Spicy Seafood Noodle Soup Cooking Method}

The present invention relates to a method for producing chanpon porridge, which comprises combining chanpon, which is a Chinese food, into a porridge, and developing a new flavor of porridge, and at the same time, The present invention relates to a method for producing chanpon porridge using a sushi rice which has been developed so as to provide porridge.

Chanpon is a food derived from the Chinese food called Tansu (湯 肉 麵 麵), which was made by putting noodles in boiled soup with pork, shiitake mushrooms, bamboo shoots, and leeks. It is also a dish. This dish is a spicy flavored hot pot dish made by roasting sea food, meat and various vegetables in oil, adding boiled water, boiling, and adding the noodles.

These chanpon are the flour noodles that are not digestible. Therefore, when you want to enjoy the spicy and hot taste of chanpon, you often get a problem due to stomach problems or gluten allergies. There is a part of this problem that has been improved into a dish called Champongbob, but Champongbop still has an irritating effect on the stomach in order to promote digestion of food and reduce gastrointestinal disorders.

Therefore, it is necessary to develop a porridge cooking which reinterprets the flavor of chanpon which suits the shape of porridge which helps digestion while enjoying the original taste of champon.

Especially, it is a food which takes more time and care than dead dishes. Recently, there are more and more porridge shops, and mass sales are essential, so it is necessary to provide porridge at a porridge restaurant quickly.

In general, porridge dishes are made by boiling sesame oil in boiled rice, then boiling the broth or water for 1 hour or more when the rice is translucent or transparent. However, in order to cook in the porridge restaurant business, 1) it can not be boiled in large quantities or 2) it can only be ordered in an hour and provided only after one hour.

In other words, the characteristic of the porridge dish, which has a lot of time and qualities, is the merit of porridge cooking, so it is possible that the reliability of the instant cooked food, that is, the slow food, may increase. However, If it should be cooked, it becomes rather a weak point of porridge dish. Therefore, it is also necessary to conduct studies that can provide porridge dishes more quickly while maintaining the flavor of instant cooking.

The prior art documents related to this are as follows.

Korean Patent No. 10-1440903 entitled " How to make Gijang-chanpon and its champon "was prepared by filling 18 liters of cold water in a soup container and then adding 2 ~ 3 roasted chicken, 5kg of mussel, 20 scallops, 2 ~ 3kg of oyster, 2 ~ 3.5kg, and 0.30 ~ 0.75kg of Cheongyang red pepper. Add 2 ~ 3 hours of strong neutralizing fire, then remove the greasy or wiggles that are floating on the top, add the seasoning, boil for 1 hour at medium temperature of 600 ~ 800 ℃ ; Chopped garlic, chopped ginger, chopped onion, chopped onion, pepper ingredients, and edible oil are added to a Chinese pot and fried with a strong fire for about 7 to 10 minutes. 2 ~ 3 slices of squid, 2 ~ 3 eggs of oysters, 1 onion, 0.5 ~ 0.7 of bluegrass, 0.5 ~ 0.7 of bluegrass, 0.25 ~ 0.5 to 0.2, 0.5 to 0.2, 0.5 to 0.2, 0.5 to 0.2, and 0.2 to 0.3, respectively, of Chinese cabbage; 70 to 130 parts by weight of water were added to 500 parts by weight of wheat flour, 75 to 120 parts by weight of starch powder, 15 to 30 parts by weight of salt, and 0.7 to 5 parts by weight of baking powder, followed by kneading in a kneader at 150 revolutions per minute for 30 to 45 minutes, ~ 0.7kg unit, put each dough into a plastic bag, aged at a temperature of -10 ~ -5 ℃ for 3 days, at least 3 ~ 5 times, and boil it for 3 ~ 5 minutes with strong neutralizing fire. Preparing; Add 300g of boiled soy sauce, 200 ~ 350g of boiled soy sauce, 1 ~ 1.5 cup of Chinese spoon choppon oil and roast for 1 minute with strong neutralizing fire. Add chanpong wart ingredients and boil for 3 minutes in boiling water and boil the soup prepared on a boiled rice bowl It is made up of the step of pouring with the raw ingredients and finally boiling chickpeas, chopped octopus, and abalone on the surface in a good way, so it does not use the red pepper powder and the chicken soup is mixed with fresh vegetables and seafood It is nutritious, light, and has good flavor.

However, this focuses on making delicious chanpon, and there is no technical description about the production method of chanpon porridge.

Korean Patent No. 10-1353500 entitled " Chanpoong Soba Bean and its Production Method "relates to Chanpoong Soba bean which is prepared by mixing soup with chanpon ingredients in a soybean soup and a preparation method thereof, wherein the soybean soup is not loosened by high- So that the original texture can be maintained as much as possible. Therefore, it is possible to prevent the soybean soup from being loosened by the high temperature broth, and it is possible to prevent the soybean soup from being loosened by the high temperature broth, Is mixed with the juice, so that it is constituted to produce the chanpon soup having excellent taste and nutrition.

However, this is about the method of manufacturing the flavor of soy sauce by putting the saffron ingredients into the soy sauce, but in order to shorten the sauce production time in relation to the sauce, it is necessary to prepare the basic sauce beforehand, The invention does not include the motive and the constitution of the invention so that it is still necessary to study the solution of the problems raised by the present invention.

[Patent Document 1] Korean Patent No. 10-1440903 entitled " Method for Manufacturing Ganchan Chanpon and Its Chompon ", 2014.09.05. [Patent Literature 2] Korea Patent No. 10-1353500 "Chanpong Sobu Bukbu and its Preparation Method ", 2014.01.14.

In order to solve the above-mentioned problems, the present invention aims to provide an extremely high porridge mixing ratio and a manufacturing method by digesting the flavor of chanpon which is spicy and crispy in porridge.

In addition, the rice to be used for the chanpon porridge dish is prepared in the form of rice in advance, so that it can be used as much as necessary, so that the chanpon porridge dish can be quickly produced and provided. Especially, we are trying to develop a manufacturing method that can prepare the same prepared flavor as that prepared in advance.

In addition, we will develop a porridge that will make the food more pleasant for the general public, and develop a specific mixture ratio of broth, water, and chanpon sauce to develop a porridge dish that can feel the flavor of champon.

In order to solve the above-mentioned problems, the present invention provides a method for preparing a beverage comprising the steps of: (A) preparing 95 to 105 parts by weight of assorted seafood, 25 to 35 parts by weight of oysters and 45 to 55 parts by weight of bean sprouts; (B) 23 to 25 parts by weight of pepper flavor oil and the bean sprouts are placed in a cooking vessel, and the content of the cooking vessel is heated with a thermal power to 90 to 100 ° C to roast the bean sprouts until breathing, To 600 parts by weight, and heating by lowering the thermal power to 1/2; (C) placing 340 to 370 parts by weight of killed rice, 11 to 13 parts by weight of rice flour, 5 to 7 parts by weight of sesame oil, 11 to 13 parts by weight of red pepper powder and 11 to 13 parts by weight of champon sauce into the cooking vessel; (D) The bean sprouts are pushed to one side in the above-mentioned cooking vessel, and the pellets are released with a pusher. Then, the contents of the above-mentioned cooking vessel are heated again with a thermal power of 90-100 DEG C to obtain the above-mentioned rice flour, sesame oil, Repeatedly stirring the mixture so that the source is well mixed; And (E) placing the assorted seafood and oysters in the cooking vessel and stirring the oysters for a predetermined period of time so as to be thickened to a predetermined concentration; The method comprising the steps of:

The present invention has the following effects.

1. Combine the flavor of chanpon, which could not be found in porridge, with porridge, so that it has the effect of reducing the gastrointestinal disorder by utilizing the flavor of chanpon while making the advantage of porridge with good digestion.

2. Even if you use pre-prepared sushi, you can cook quickly because you can produce the same flavor as instant cooked.

3. Therefore, even if it is required to carry out various types of porridge dishes at the same time as a porridge specialty store in a short time, it is possible to shorten the time by using sushi rice, thereby improving cooking efficiency and economic profit.

4. There is relatively low volume of broth or water to enter chanpon porridge, and the storage efficiency of raw materials such as broth is high.

[Fig. 1] is a rough flowchart of the method for producing chanpon porridge of the present invention.
[Fig. 2] is a flow chart of the process of manufacturing pellets.
[Fig. 3] is a flow chart of a process for producing a raw material for raw material for producing broth.
[Fig. 4] is a flow chart of a process of producing a watercolor concentrate for producing water.

The present invention relates to a method for preparing a beverage, comprising: (A) preparing 95 to 105 parts by weight of assorted seafood, 25 to 35 parts by weight of oysters and 45 to 55 parts by weight of bean sprouts; (B) 23 to 25 parts by weight of pepper flavor oil, and the bean sprouts are placed in a cooking vessel, and the content of the cooking vessel is heated by heating to 90 to 100 ° C to roast the bean sprouts until breathing, To 600 parts by weight, and heating by lowering the thermal power to 1/2; (C) placing 340 to 370 parts by weight of killed rice, 11 to 13 parts by weight of rice flour, 5 to 7 parts by weight of sesame oil, 11 to 13 parts by weight of red pepper powder and 11 to 13 parts by weight of champon sauce into the cooking vessel; (D) The bean sprouts are pushed to one side in the above-mentioned cooking vessel, and the pellets are released with a pusher. Then, the contents of the above-mentioned cooking vessel are heated again with a thermal power of 90-100 DEG C to obtain the above-mentioned rice flour, sesame oil, Repeatedly stirring the mixture so that the source is well mixed; And (E) placing the assorted seafood and oysters in the cooking vessel and stirring the oysters for a predetermined period of time so as to be thickened to a predetermined concentration; The method comprising the steps of:

(F) The heating of the cooking vessel is stopped and 15-17 parts by weight of leek leek is added and stirred 3 ~ 4 times. Then, the contents of the cooking vessel are placed in a bowl to prepare any one of the cereal meal, The method of claim 1, further comprising the step of placing at least one of the ingredients on the contents in a predetermined amount.

In addition, the present invention relates to the above-mentioned fish meal, which comprises 40 to 42 parts by weight of seaweed extract, 19.5 to 20.5 parts by weight of vegetable extract, 22.9 to 23.9 parts by weight of purified water, 3.5 to 4.5 parts by weight of white sugar, 0.5 to 0.9 part by weight of yeast extract, 0.15 part by weight of water and 10.3 to 11.3 parts by weight of salt, and 3,000 parts by weight of purified water is diluted by mixing 200 parts by weight of the concentrated water.

In the present invention, the broth is selected from the group consisting of 80 to 84 parts by weight of tangle powder, 6 to 8 parts by weight of dextrin, 4.0 to 4.6 parts by weight of salt, 0.9 to 1.3 parts by weight of bonito powder, 0.4 to 0.8 parts by weight of kelp powder, 1.11 parts by weight of purified water is further mixed with purified water to produce a chanpon porridge.

The chanpon sauce according to the present invention may further contain 22 to 26 parts by weight of vegetable chanpon base, 20 to 24 parts by weight of mixed seasoning, 20 to 21 parts by weight of purified water, 8 to 9 parts by weight of squid extract, 7 to 8 parts by weight of mixed seasoning powder, 7 to 8 parts by weight of soy sauce, 2 to 3 parts by weight of mussel extract, 1 to 2 parts by weight of shrimp extract, 1 to 2 parts by weight of pepper extract, 0.2 to 0.6 parts by weight of disodium 5'-ribonucleotide, 0.2 to 0.6 part by weight of black pepper powder and 0.04 to 0.06 part by weight of black pepper powder, wherein the vegetable chanpon base comprises 16 to 17 parts by weight of onion, 9 to 10 parts by weight of garlic, 3 to 4 parts by weight of Chinese cabbage, 5 to 6 parts by weight of dextrin, 4 to 5 parts by weight of cornstalks, 3 to 4 parts by weight of salt, 1 to 2 parts by weight of sugar, 1 to 2 parts by weight of ginger and 40 to 50 parts by weight of purified water, Comprises 29 to 31 parts by weight of red pepper, 19 to 20 parts by weight of garlic, 0.4 to 0.6 parts by weight of onion, 12 to 14 parts by weight of salt and 35 to 39 parts by weight of purified water, 12 to 16 parts by weight of sugar, 14 to 15 parts by weight of alpha-corn starch, 8 to 9 parts by weight of corn starch, 13 to 14 parts by weight of textol, 5 to 7 parts by weight of yeast powder, 3 to 4 parts by weight of yolk powder 3 to 4 parts by weight of egg yolk powder, 2 to 3 parts by weight of chicken fleece, 1 to 2 parts by weight of sodium inosinate and sodium guanylate, 0.5 to 1.5 parts by weight of chive juice, 0.4 to 0.6 parts by weight of vegetable powder, 0.3 to 0.5 by weight of succulent acid Department, District And 0.05 to 0.15 part by weight of the composition.

(1) 440-460 parts by weight of a mixture of rice and glutinous rice, and 635-645 parts by weight of water are mixed and heated at 10-25 ° C for 30-60 minutes. Calling said mixed beauty; (2) placing the mixture and water in a pressure cooker, closing the lid, and heating; And (3) stopping the heating after 30 to 60 seconds have elapsed when the pressure cooker starts to further move, and opening the weight of the pressure cooker to remove steam. do.

[Fig. 1] is a rough flowchart of the method for producing chanpon porridge of the present invention. Hereinafter, the method for preparing chanpon porridge according to the present invention will be described in detail with reference to each step.

(A)

In the step (A), 95 to 105 parts by weight of assorted seafood, 25 to 35 parts by weight of oysters and 45 to 55 parts by weight of bean sprouts are prepared and prepared. Preferably, 100 parts by weight of assorted seafood, 30 parts by weight of oysters and 50 parts by weight of bean sprouts are preferable. The assorted seafood is prepared with more than two kinds of seafood (seafood), regardless of the kinds of seafood such as squid, squid, octopus, abalone, shrimp, mussel and clams. Preferably, the seafood is washed and pre-boiled. Especially shrimp, squid, octopus, scallop, clam and boiled in a certain size and chopped to use a good flavor to use.

Also, oysters can be used in both oysters and frozen oysters. Remove foreign substances and prepare them by hand. Wash the bean sprouts and cut off the root roots and cut to a certain length.

(B) Step

(B), 23 to 25 parts by weight of pepper flavor oil, and the bean sprouts are placed in a cooking vessel, and the content of the cooking vessel is heated to a temperature of 90 to 100 ° C to roast until the breath of the bean sprouts is dead, 500 to 600 parts by weight of water is added, and the thermal power is lowered to 1/2, followed by heating. The pepper flavor oil is most preferably 24 parts by weight relative to 45 to 55 parts by weight of the bean sprouts. The contents of the cooking vessel are prepared by firstly frying the pepper flavor oil and bean sprouts at a temperature of 90 to 100 ° C in order to prevent the bean sprouts from getting rid of the unique fish flavor. After the bean sprouts are roasted until they breathe, broth or water is put into the cooking vessel, and the heating power is reduced to 1/2, so that the cooked beans are slowly heated.

The above-mentioned water and broth will be described as follows.

< Watering >

The harvesting water is prepared by mixing 40 to 42 parts by weight of seaweed extract concentrate, 22.9 to 23.9 parts by weight of purified water, 19.5 to 20.5 parts by weight of vegetable extract concentrate, 3.5 to 4.5 parts by weight of white sugar, 10.3 to 11.3 parts by weight of salt, 0.5 to 0.9 part by weight of yeast extract, And 0.05 to 0.15 part by weight of tallow powder are used. The mixture may be diluted by mixing 3,000 parts by weight of purified water with respect to 200 parts by weight of the collected concentration.

[Fig. 3] is a schematic flowchart of the water-condensed concentrate used in the pickling in the method of producing chanpon porridge according to the present invention. First, 40 to 42 parts by weight of a kelp extract concentrate, 22.9 to 23.9 parts by weight of purified water, 19.5 to 20.5 parts by weight of a vegetable extract concentrate, 3.5 to 4.5 parts by weight of white sugar, 10.3 to 11.3 parts by weight of salt, 0.5 to 0.9 parts by weight of yeast extract And 0.05 to 0.15 part by weight of tallow powder are put into a mixing vessel. In the case of mass production, a mixing tank can be used. The best combination of the flavor of the pickled water is 41 parts by weight of seaweed extract concentrate, 23.4 parts by weight of purified water, 20.0 parts by weight of vegetable extract concentrate, 4.0 parts by weight of white sugar, 10.8 parts by weight of salt, 0.7 part by weight of yeast extract and 0.1 part by weight of sea tangle powder.

The material contained in the mixing vessel can be made in advance. Hereinafter, each containing material will be described separately.

- kelp extract concentrate -

First, the kelp extract concentrate is prepared by heating the kelp flakes, kelp powder and purified water in a cooking vessel and heating them at a constant temperature for a certain period of time to concentrate the extracted liquid at 4.8 to 5.2 Bx (brix), particularly preferably 5.0 bx. The kelp flake means that the kelp is cut into thin slices or crushed pieces, which means that the kelp powder is made in powder form. It is good to cut the kelp flakes to a length of 0.1 ~ 1cm in length. If you concentrate only with the kelp powder and the purified water, the texture may decrease, so you can mix the kelp flakes for a certain amount.

The seaweed flakes and sea tangle powder were soaked in purified water and heated for about 1 hour in a softened state for 10 to 20 hours. Then, they were filtered through a mesh screen of 250 to 300 mesh and further heated to a constant temperature of 60 to 70 ° C to obtain 4.8 to 5.2 bx (brix, brix). The amount of purified water and kelp is preferably 1: 1, and the ratio of kelp powder to kelp flake is 3: 0.5 ~ 1. Extraction tanks may be used for mass production, and the concentrate may be sterilized and individually sealed and packaged, stored and distributed.

- Vegetable Extract Concentrate -

In addition, the above-mentioned vegetable extract concentrate is heated to 95-100 ° C by adding radish, onion, dried seaweed flake, green onion, dried shiitake mushroom and purified water into a cooking vessel and filtering the extracted liquid for a certain period of time to 12-14 Bx Is prepared by concentrating 13 Bx.

The above-mentioned vegetable extract concentrate is prepared by washing the radish, onion, green onion, and dried shiitake mushrooms thoroughly, cutting them into appropriate sizes, placing them in a proper sized cooking vessel, adding dried kelp flakes and purified water to 95 to 100 ° C for 1 to 2 hours After heating, it is filtered through a filter net of 250 to 300 mesh, and further heated to a constant temperature of 60 to 70 ° C to be concentrated to 12 to 14 bx. At this time, the ratio of purified water to radish, onion, green onion, shiitake mushroom, and dried kelp flakes is preferably 1: 3.

- Yeast extract -

The yeast extract preferably contains 32 to 38% by weight of water, 18 to 25% by weight of glutamic acid, and 4.9 to 6.1 of PH, based on the total weight%. The yeast extract is obtained by processing Serbian baker's yeast It is good to do.

Wherein the yeast extract is prepared by fermenting and washing germinated yeast; Extracting the washed contents with hot water to separate the yeast extract and the yeast cell wall; Filtering and concentrating only the separated yeast extract; And sterilizing the concentrated yeast extract at 105 to 115 ° C for 44 to 46 seconds, filtering through a mesh screen having a diameter of 0.3 to 0.5 mm, and removing impurities using a 0.8 to 1.2 tesla magnet. . The best process is to sterilize the concentrated yeast extract at 100 ° C for 45 seconds, filter through a mesh of 0.4 mm in diameter, and remove impurities using a 1.0 tesla magnet.

In the present invention, germinated yeast obtained by fermenting the germinated baker's yeast is subjected to washing and hot water extraction. However, hot water extraction is a problem caused by toxicity of an organic solvent used in extraction using hot water as an extraction medium The safety is not high. In the present invention, the yeast extract and the yeast cell wall are separated from each other, and only the yeast extract is filtered to concentrate the yeast extract. Feature. The thus-concentrated yeast extract is sterilized at 105 to 115 ° C for 44 to 46 seconds, filtered through a mesh screen having a diameter of 0.3 to 0.5 mm, preferably 0.4 mm, and then filtered using a 0.8 to 1.2 tesla magnet, preferably a 1.0 tesla magnet It detects the metal and removes the impurities including iron and goes through the process of packing. It is also a feature that the enzyme is not used in the process of producing the yeast extract of the present invention.

Commercially available products such as white sugar, salt, and kelp powder can be used in addition to the above materials.

- Concentrated water  Produce-

40 to 42 parts by weight of seaweed extract concentrate, 22.9 to 23.9 parts by weight of purified water, 19.5 to 20.5 parts by weight of vegetable extract concentrate, 3.5 to 4.5 parts by weight of white sugar, 0.5 to 0.9 part by weight of yeast extract and 0.05 to 0.15 part by weight of kelp powder After the mixing vessel is prepared, the mixing vessel is heated to 85 to 90 ° C for a predetermined time to stir the contents of the mixing vessel.

In this case, heating the mixing vessel to 85 to 90 ° C is a risk that the kelp nutrients contained in the kelp extract concentrate and kelp powder are destroyed at a higher temperature. The heating time may vary depending on the total weight of the material to be contained, but it is preferable to heat for 30 minutes based on the total weight of 1000 g.

The next step is to stop the stirring when the content reaches a predetermined viscosity and to lower the temperature of the mixing container to a temperature of 75 to 80 ° C for a predetermined time. In order to prepare the packaging process, Deg.] C, preferably 80 [deg.] C, and gradually cooling without quenching can minimize destruction of nutrients in the water, and can reduce the change in taste, which is effective.

500 to 600 parts by weight of water obtained by mixing 3,000 parts by weight of purified water with 200 parts by weight of the thus-prepared water-extracted concentrate is used in the champon porridge of the present invention.

<Soup>

In the present invention, the broth can be easily prepared by mixing the purified water with the broth raw material powder. That is, in the broth, 80 to 84 parts by weight of the sea tangle mixed powder, 6 to 8 parts by weight of dextrin, 4.0 to 4.6 parts by weight of salt, 0.9 to 1.3 parts by weight of bonito powder, 0.4 to 0.8 parts by weight of kelp powder and 0.09 to 1.11 parts by weight of sodium succinate And further adding purified water to the broth raw material powder.

The seaweed raw material powder comprises 80 to 84 parts by weight of tangle mixed powder, 6 to 8 parts by weight of dextrin, 4.0 to 4.6 parts by weight of salt, 0.9 to 1.3 parts by weight of bonito powder, 0.4 to 0.8 parts by weight of kelp powder and 0.09 to 1.11 parts by weight of sodium succinate Included. This is a weight part of the content of the broth when pulp is made into powder, so that the broth can be fed into the broth by adding purified water thereto. The best combination for improving the flavor of the broth is that 82 parts by weight of the sea tangle mixed powder, 8 parts by weight of dextrin, 4.3 parts by weight of salt, 1.1 parts by weight of bonito powder, 0.6 parts by weight of sea tangle powder and 0.10 parts by weight of sodium succinate.

FIG. 4 is a schematic flowchart of the raw material raw material powder used for broth in the method of producing chanpon porridge according to the present invention. FIG. In reference to this, it is necessary to prepare each of the ingredients first. The present invention is to provide a basic flavor with bonito, onion, shiitake and other vegetables along with sea tangle, which is a fish, based on kelp.

Dextrin and salt are materials for seasoning, 6 to 8 parts by weight of dextrin and 4.0 to 4.6 parts by weight of salt are added. Dextrin is a material obtained by partially hydrolyzing starch or 100% of soybean meal with an acid or an enzyme and then concentrating or drying the saccharified intermediate product. It is used as a dispersing agent of the premix product, a carbohydrate source of various nutrients, A powdered base material, and a coating agent. This can be broth which improves the flavor of the porridge when the above-mentioned ratio of the nucleic acid-based seasoning is blended.

In particular, the nucleic acid-based seasoning may be selected from the group consisting of salt, sugar, corn starch, roasted meat extract powder, soybean powder, disodium 5'- ribonucleotide, onion powder, meat base, refined tallow, Garlic-coated spice, beef extract, bark extract, garlic concentrate, disodium bicarbonate, onion concentrate, garlic essential oil, and citric acid.

- Preparation of kelp mixed powder -

The kelp blended powder was prepared by mixing 35 to 36 parts by weight of salt, 28.5 to 29.5 parts by weight of seaweed extract, 16.3 to 17.2 parts by weight of dextrin, 12.00 to 12.12 parts by weight of yeast extract, 3.3 to 4.2 parts by weight of radish powder, 0.9 to 1.03 parts by weight of an onion powder and 0.9 to 1.03 parts by weight of a mushroom powder are introduced into a vessel and mixed. The raw material is subjected to a vacuum of 650 to 750 mmHg, 17 to 18 hours, a temperature of 75 to 80 ° C A step of applying a vacuum drying process is performed.

35.81 parts by weight of salt, 28.96 parts by weight of seaweed extract, 16.89 parts by weight of dextrin, 12.06 parts by weight of yeast extract, 3.86 parts by weight of radish powder, 0.48 part by weight of sea tangle powder, 0.97 part by weight of onion powder and 0.97 part by weight of shiitake mushroom powder.

The kelp extract in the kelp mixed powder is a liquid rather than a powder, and the remaining ingredients made of powder are mixed with the liquid solution of the kelp extract. Dried radish, onion, and shiitake are pulverized and powdered. Therefore, the material to be charged into the vessel is in a liquid state, and may be characterized by applying a vacuum drying process at a vacuum degree of 650 to 750 mmHg for 17 to 18 hours at a temperature of 75 to 80 ° C.

In particular, the kelp extract may be prepared by heating kelp in water to 85 to 90 ° C while appropriately watering the kelp and dissolving the kelp nutrients in water. The kelp is called water and then pressurized to extract kelp liquid . The liquid phase extracted with kelp is preferably concentrated at 37 to 43 brix. Powdering is best when it is 40brix. 28.5-29.5 parts by weight of the concentrated sea tangle extract and 35-36 parts by weight of salt are mixed, and the overall property becomes less watery.

The salt may be rich in minerals using sun salt.

Vacuum drying is carried out at a temperature of 75 ~ 80 ℃ for 17 ~ 18 hours under vacuum of 650 ~ 750mmHg. Vacuum drying process, that is, vacuum dry process uses a VD (vacuum dry) device. Vacuum drying process is performed at a temperature of 75-80 ° C under vacuum of 650-750 mmHg, 17-18 hours, . This is a device for removing moisture by allowing water to evaporate under subatmospheric pressure. As the pressure decreases, the vaporization temperature decreases. In particular, when drying is carried out under conditions of 700 mmHg, 18 hours, and 80 ° C, The particle uniformity is high.

When the above step is completed, the raw material is pulverized by operating the stirrer at a speed of 2400 ~ 2600 rpm. As described above, when the raw material dried at 650 to 750 mmHg, 17 to 18 hours, and 75 to 80 ° C is pulverized by operating the stirrer at a speed of 2400 to 2600 rpm, the particle uniformity is high. Especially, it is best when the raw material is dried at a temperature of 700 mmHg, 18 hours, 80 ° C at a speed of 2500 rpm.

In the final step, the pulverized raw material is subjected to a process of removing impurities using 8,000 to 12,000 Gauss magnets. This is because the impurities contained in the pulverized raw material are often metallic impurities having magnetic properties, and removal of metal impurities is important. The magnet preferably has a magnetic force of 10,000 gauss.

- Broth raw material powder  Produce-

(1) 80 to 84 parts by weight of a powdered sea tangle powder, 6 to 8 parts by weight of dextrin, 4.0 to 4.6 parts by weight of salt, 0.9 to 1.3 parts by weight of bonito powder, 0.4 to 0.8 parts by weight of powder and 0.09 to 1.11 parts by weight of sodium succinate; (2) feeding the raw material through a filter net of 16 to 19 mesh into a mixing vessel; (3) operating the provided stirrer and stirring at a speed of 13 to 17 rpm for 10 to 20 minutes; (4) measuring the salinity of the agitated raw material to inspect the raw material; And (5) removing the impurities by using a magnet having a gauge of 8,000 to 12,000 gauge of the raw material.

A raw material including 80 to 84 parts by weight of a mixture of tangle powder, 6 to 8 parts by weight of dextrin, 4.0 to 4.6 parts by weight of salt, 0.9 to 1.3 parts by weight of bonito powder, 0.4 to 0.8 parts by weight of kelp powder and 0.09 to 1.11 parts by weight of sodium succinate .

The above-mentioned method of mixing the kelp blended powders, dextrin and salt in the above ratios, dried bonito flour, powdered bonito powder, kelp powder obtained by crushing kelp, and soda ash which prevents the propagation of germs by controlling acidity The raw materials are prepared at the above ratios.

Separately from the kelp mixed powder, kelp powder is contained at a certain ratio. Unlike the case of using the kelp concentrate of the liquid kelp powder, the kelp powder itself is pulverized separately, thereby improving the flavor of the broth mixed with water . The kelp mixed powder is mixed with other ingredients by using a kelp concentrate of mucilaginous component, and the flavor of the kelp tends to be reduced in the course of powdering the resulting material. To compensate, the kelp mixed powder is added to the kelp mixture powder And to enhance the flavor of kelp by mixing the kelp powder. This made it possible to maintain the deep taste of the broth.

The next step is to feed the raw material through a filter net of 16 to 19 mesh into a mixing vessel. The raw material is injected into a mixing vessel through a filter net of 16 to 19 mesh to obtain uniformity of the material. The 16 to 19 mesh is high in density and functions to increase the uniformity of the already pulverized material. 18 mesh is best.

The next step is to operate the equipped stirrer and stir for 10-20 minutes at a speed of 13-17 rpm. The mixing vessel is equipped with a stirrer, and the stirrer is stirred at a speed of 13 to 17 rpm, preferably 15 rpm, for 10 to 20 minutes to uniformly mix the raw materials.

The next step is to measure the salinity of the stirred raw material and inspect the raw material. It is checked whether the stirred raw material has reached a specific salinity, and the color of the stirred raw material is checked and compared with the sensory properties, and the raw material is inspected. If the salinity does not apply, it is necessary to repeat the stirring process.

The next step is to remove the impurities by using a magnet having 8,000 to 12,000 gauss as the raw material. When the raw material inspection is completed, a step of increasing the purity of the raw material by removing metal impurities such as iron powder by using a magnet of 8,000 to 12,000 Gauss, preferably 10,000 Gauss is performed. The raw materials from which the impurities have been removed are stored and distributed in a fixed quantity. Unlike the broth which is composed of liquid, it is in the form of powdered broth raw material powder, so it is easy to store and circulate in a reduced volume.

Thus, the pulverized raw material of wheat flour can be mixed with purified water and used as champagne porridge of the present invention as broth.

(C) Step

(C) is a step of putting 340 to 370 parts by weight of mackerel, 11 to 13 parts by weight of rice flour, 5 to 7 parts by weight of sesame oil, 11 to 13 parts by weight of red pepper powder and 11 to 13 parts by weight of champon sauce into the cooking vessel. The best mixing ratio is 350 parts by weight of sushi rice, 12 parts by weight of rice flour, 6 parts by weight of sesame oil, 12 parts by weight of red pepper powder and 12 parts by weight of champon sauce.

(1) 440-460 parts by weight of a mixture of rice and glutinous rice and 635-645 parts by weight of water are mixed and heated at 10-25 ° C for 30-60 minutes Calling said mixed beauty; (2) placing the mixture and water in a pressure cooker, closing the lid, and heating; And (3) when further movement of the autoclave is started, the heating is stopped after 30 to 60 seconds have elapsed, and the step of removing the steam by opening the weight of the autoclave is used.

A more detailed description of how to make sushi rice is as follows.

<How to make sushi rice>

In step (1), 440-460 parts by weight of a mixture of rice and glutinous rice and 635-645 parts by weight of water are mixed and heated at 10-25 ° C for 30-60 minutes. The mixed beauty is called (S210). 450 parts by weight of a mixture of rice and glutinous rice and 640 parts by weight of water were mixed in the best mix, The mixed beauty is called. This ratio is 1.3-1.4 times higher than that in the case of using the mixture of rice and glutinous rice. It is preferable that the temperature of the water for calling the mixed beauty be 10 to 25 ° C, most preferably 18 to 20 ° C, and the temperature at which the mixed beauty is called.

The difference between rice and glutinous rice appears in the sticky. Apparently, transparency is different. Amylose content of amylose is 16 ~ 21% in starch component composed of amylose and amylopectin, and the appearance of rice is transparent, so rice, rice cake,

On the other hand, glutinous rice harvested from chrysanthemum is about 80% of amylopectin, or amylose is not contained at all. The appearance is white and soft compared to rice. Amylopectin is a strong sticky taste, because it makes the rice taste delicious.

Amylase is present in higher plants, starch is a mixture of amylose and amylopectin, and amylose accounts for 20-30% of starch. It is a white powder with no taste and odor. It is soluble in water but does not dissolve in ethanol. When starch is dissolved in hot water, butanol is added, amylose precipitates as crystals, and amylopectin remains melted, so the two can be separated.

The amylose structure is linked to several hundred α-l, 4-linked chains of glucose. The amylose chains are threaded. When the iodine is reacted, the bluish purple color becomes a special state in which the iodine enters the thread of the amylose. Since the bonds between amylose constituting glucose are very stable, dilute sulfuric acid or dilute hydrochloric acid is added and boiled for several hours to complete decomposition. However, when amylase is used, amylose is completely decomposed in a neutral solution at room temperature, resulting in maltose and glucose. Phosphorylase also degrades amylose. The process by which amylose is synthesized in plants is mainly the route through which adenosine passes through phosphate.

Amylopectin, on the other hand, has the formula (C6H10O5) n.H2O. It is the main constituent of starch together with amylose. It is a white powder with no taste or odor. It does not dissolve well in water, but it dissolves in hot water and becomes like a grass. When starch is dissolved in hot water butanol is added, only amylose is precipitated and amylopectin can be isolated. When iodine is added to the aqueous solution of amylopectin, it turns reddish violet. It is used for the detection of amylopectin. Amylopectin exists in higher plants, and rice, wheat, corn, potatoes, sweet potatoes and bananas contain 70 to 80% of amylopectin and 20 to 30% of amylose. The starch of glutinous rice is also composed of amylopectin and does not contain amylose.

The structure of amylopectin is based on chains in which 25 to 30 glucose are linked by α-l, 4-bonds. One chain is joined to another chain like a tree branch, and another chain is joined to a branch chain, which has a complex structure with many branches. The branching bonds form α-1, 6-bonds. Amylopectin is degraded by amylase or phosphorylase. However, the normal amylase (α-, β-amylase) or phosphorylase does not decompose the branching bond, so the remaining part is generated.

Iodo-starch reaction is a phenomenon in which starch reacts with iodine. Normally, starch contains 20-25% of amylose, but since amylose makes a helical molecule that winds once with six glucose residues, one molecule of iodine enters the space (about 13A) and has a unique blue (absorption maximum wavelength λmax 660 nm) . Amylopectin having an average chain length of about 25 has weak binding force with iodine to exhibit red purple color (? Max 540 nm), and in the case of glycogen having an average chain length shorter than this, a reddish brown complex (? Max 460 to 470 nm) is formed. The binding amount of amylose and iodine can be calculated by a voltage titration method or the like. Amylose and iodine are used to measure the amylose content and purity of starch, since 18.5 to 20.0 mg / 100 mg in pure amylose and 1 or less in amylopectin. In addition, the absorption maximum wavelength of amylose-iodine complex is used as a chain length measurement method because the amylose chain moves toward longer wavelength as the length of the amylose chain increases.

In such an iodine starch reaction, amylose is cyan-colored and amylopectin is reddish purple.

Due to the difference between rice and glutinous rice as above, rice and glutinous rice are mixed properly for the sake of the dead. When the rice and glutinous rice are mixed at a ratio of 2: 1, It can be an optimal condition for ingestion.

Generally, in case of making instant dough, the rice, which is ordinary rice, is used as it is or the mixture of rice and glutinous rice is used in a one-to-one ratio. In the present invention, the rice is put into full- Consider using mixed rice, which is a mixture of rice and glutinous rice two to one.

Particularly, the mixture is prepared by mixing 635 to 645 parts by weight of water with 440 to 460 parts by weight of water and mixing the water with about 1.3 to 1.4 times of water by weight. This is generally somewhat less than the usual porridge method of mixing 1: 5 by weight of water versus rice. It is mixed with 1.3 ~ 1.4 times of water in consideration of the mixing time, and the amount of water to be included in the actual cooking using the sushi rice will be 1.5 ~ 2 times of the water, It is possible to cook with a small amount of water compared to that the water is 5 times more than the rice.

The mixture is called for 30 to 60 minutes at room temperature, most preferably for 60 minutes. As a result, the rice and glutinous rice themselves are in a state of a lot of moisture.

(2) Step

In step (2), the mixed liquor and water are put into a pressure cooker, and the lid is closed and heated (S220). The lid is closed and heated so as to be enclosed in a pressure cooker prepared by mixing the above-mentioned mixture and water. It is preferable that the content of the autoclave is kept at 100-110 캜, but the temperature of the autoclave is elevated to a high temperature of 110-130 캜 by the high pressure. When the pressure cooker is heated, the pressure is preferably controlled in the range of 10 to 20 lbs.

In particular, when the pressure cooker is an electric pressure cooker equipped with at least one of a cooking button and a warm-up button, the cooking button is operated to heat the cooker. Also in this case, the electric pressure cooker is also adjusted to a pressure of about 10 to 20 lb, that is, 4.5 to 9 kgf / cm ² , and a temperature of 110 to 130 ° C. That is, in an electric pressure cooker, when the volume and the number of particles are made equal to each other by the ideal gas equation of PV = NRT (P: pressure, V: volume, N: gas mole number, R: gas constant T: temperature) Is used.

In the inside of the pressure cooker heated as described above, the mixture becomes unclear due to the high pressure, and the water becomes permeable, resulting in a form of thick paste having a high viscosity.

(3) Step

In step (3), if additional movement of the pressure cooker is started, the heating is stopped after 30 to 60 seconds have elapsed, and the step is waited until the steam of the pressure cooker is released without opening the weight (S230). The additional movement is when the temperature is close to 130 ° C and the pressure at this time is 20 lb or 9 kgf / cm ² . When the pressure and the temperature are reached, the heating is stopped after 30 to 60 seconds have elapsed. In the state where the weight is not opened, it is natural that the pressure cooker is released. When the high-temperature and high-pressure state of 20 lb is maintained, the gloss of the rice grain is improved and the texture is kept soft and elastic.

In order to check the state of the rice balls, the temperature and the pressure were differently experimented.

The experimental group and the control group were manufactured in the same manner as the pellet preparation method of the present invention except that the heating was stopped by changing the time before and after the start of the additional movement at the high pressure and high pressure condition in the autoclave and the glossiness and texture were sensually confirmed And the water content was measured by a measuring device.

Classification 10 seconds 20 seconds 30 seconds 40 seconds 50 seconds 60 seconds 70 seconds 100 seconds burnish 6 6 8 9 9 9 7 6 Texture 6 6 7 9 9 9 7 6 moisture 78 80 93 92 92 90 85 82

The gloss was evaluated by the appearance. The glossiness was evaluated as 1 with the least gloss and the glossiness was evaluated as 9 with the most gloss. The texture was evaluated by the hardness of 1 and the softness of 9, Was calculated as a percentage (%).

According to the above Table 1, it was found that the heating time was started while the additional movement was started, and the time of starting to get out was about 30 to 60 seconds from the time of the further movement, and the gloss, texture and moisture content were high. On the contrary, It can be confirmed that the gloss and texture are slightly lowered due to the high pressure.

At this time, the time for the steaming in the pellets depends on the weight and the size of the pressure cooker, but it is preferable that the steaming pellets have a sufficient allowance for the steaming. In the case of mixing 635 to 645 parts by weight of water with 440 to 460 parts by weight of mixed rice as described above, it is about the amount to make about 3 servings. In this case, it takes about 10 minutes to fully remove the steaming. In addition, when boiled in a large pressure cooker in an amount of 30 servings, it takes about 20 to 25 minutes to sufficiently remove the steam.

At this time, it is preferable to stop the heating after 30 ~ 60 seconds elapsed after the start of additional movement of the autoclave and then move the weight to forcibly remove the steaming steam. If you remove the steak by moving the weight like a rice cook in a conventional pressure cooker, the mixture may become unripe.

In particular, in the case of using an electric pressure cooker, it is possible to use a method of stopping the heating by stopping the operation of the electric pressure cooker by pressing the stop button 30 to 60 seconds after the pressure cooker is started to further shake by pressing the cooking button.

(4) Step

In step (4-1), the cooked contents are put in a container after covering the pressure cooker completely, and covered with a wet cotton cloth for 30 to 40 minutes (S241). This step is about the process of extracting the contents of the pressure cooker after opening the lid of the pressure cooker after the pressure drops naturally. The contents after the deodorization are in the same form as the semi-solid material in the sol state. The contents may be stored in a single container or may be stored separately in a certain amount. When the porridge is being cooked within a few hours, it is possible to temporarily cover the wetted cotton to prevent drying of the cooked contents.

Further, in the present invention, after the steam of the autoclave is completely taken out in step (4-2), the cooked contents may be packed in a container and sealed and packaged to be refrigerated or frozen (S242) It is preferable to pack it separately. The refrigeration treatment is preferably performed at 2 to 6 占 폚, and during the freezing treatment, it is preferable to rapidly freeze at -20 to -25 占 폚. It is preferable to seal and store in a state of covering with a cotton cloth at the time of refrigeration.

370-400 parts by weight of prawn, 11-13 parts by weight of rice flour, 11-13 parts by weight of sesame oil, 11-13 parts by weight of red pepper powder, 11-13 parts by weight of champon sauce 11-13 weight Is put into the cooking container.

Generally, in case of making a porridge, sesame oil is added to sesame oil, and then boiled with boiling water or water for 1 hour or more when the rice is translucent or transparent. In the present invention, since the pre-made sushi rice is used, Put powdered rice flour into the flour. The rice flour serves as an intermediary medium for harmonizing the broth and rice. In other words, it mixes with the broth and gradually develops the viscosity of the amylose of the rice flour by heating, resulting in the gelatinization of the starch and the mixing of the broth with the rice. When the rice flour is 12 parts by weight, the luxury is most optimized.

The gelatinized rice flour mixed with broth is subjected to hydration and absorption process as a suspension. When the temperature is 60 ° C when heated, it absorbs 20 to 30% of the weight of the special particles of rice flour. When the temperature is higher than 60 ° C, the emulsion may be absorbed to 3 to 25 times its own weight. If the temperature is higher than 60 ° C, the starch particles may be disintegrated and the amylose may be eluted and amylopectin may be partially cleaved to form a colloidal solution.

When the starch solution is cooled, it combines with hydrogen bonds between the molecules of amylose that were liberated or binds to the branch of amylopectin molecule on the outer edge of the starch particles, resulting in the amylose connecting the expanded starch particles to form a three-dimensional network structure And the water is trapped inside it to form a semi - solid state gel. The gelation, which is partially generated as the rice is cooked after the completion of the porridge, is also as good as the luxury, and it has the effect of bringing together the ingredients such as the broth and pellets.

500 to 600 parts by weight of the broth or water is equivalent to 5 times the amount of rice or rice in comparison with rice or ordinary broth. This is because the water content of rice is higher than that of ordinary rice, so it is possible to cook with only 1.5 ~ 2 times of broth.

(D) Step

(D), the bean sprouts are pushed to one side in the cooking vessel, and the pellets are released with a pusher, and then the content of the cooking vessel is heated again with a power of 90 to 100 ° C to heat the rice flour, sesame oil, And chanpon sauce are mixed repeatedly to stir well.

It is a pre-made material, but it has a high water content and it tangles with each other. It is important to mix it with the rest of the material while releasing it with a pushbutton. The heating temperature is preferably 90 to 100 ° C, which may also affect the palatability for the mixing of pellets and broth.

In general, since it is cooked by a dead patient, it is cooked in a form in which the rice is completely spread by heating to a temperature of 60 to 70 ° C, which is a temperature at which the starch begins, and it is possible to save the texture of rice The contents of the cooking vessel are heated to 90 to 100 캜. When cooked at this temperature, the rice balls of sushi rice do not become so stiff as other cooking ingredients, and the texture of porridge improves. In particular, when the contents of the cooking container on the side of the bottom of the cooking container, that is, near the thermal power, is heated to 90 to 100 캜, the temperature of the center of the cooking container or the portion farther from the heating power is 75 to 80 캜. According to such a cooking temperature, when the rice bran is pressed for cooking while the texture of the rice bran is alive, it becomes a form that can be easily grasped and becomes easy to digest.

The chanpon sauce may be variously prepared, and in particular, 22 to 26 parts by weight of vegetable chanpon base, 20 to 24 parts by weight of mixed seasoning, 20 to 21 parts by weight of purified water, 8 to 9 parts by weight of squid extract, 8 parts by weight of soy sauce, 7 to 8 parts by weight of soy sauce, 2 to 3 parts by weight of mussel extract, 1 to 2 parts by weight of shrimp extract, 1 to 2 parts by weight of pepper extract, 0.2 to 0.6 parts by weight of disodium 5'- ribonucleotide, Com (especially Capsicum W / S100) 0.2 to 0.6 part by weight of black pepper powder and 0.04 to 0.06 part by weight of black pepper powder, wherein the vegetable chanpon base comprises 16 to 17 parts by weight of onion, 9 to 10 parts by weight of garlic, 3 to 4 parts by weight of Chinese cabbage, 5 to 6 parts by weight of dextrin, 4 to 5 parts by weight of cornstalks, 3 to 4 parts by weight of salt, 1 to 2 parts by weight of sugar, 1 to 2 parts by weight of ginger and 40 to 50 parts by weight of purified water, Comprises 29 to 31 parts by weight of red pepper, 19 to 20 parts by weight of garlic, 0.4 to 0.6 parts by weight of onion, 12 to 14 parts by weight of salt and 35 to 39 parts by weight of purified water, 12 to 16 parts by weight of sugar, 14 to 15 parts by weight of alpha-corn starch, 8 to 9 parts by weight of corn starch, 13 to 14 parts by weight of textol, 5 to 7 parts by weight of yeast powder, 3 to 4 parts by weight of yolk powder 3 to 4 parts by weight of egg yolk powder, 2 to 3 parts by weight of chicken fleece, 1 to 2 parts by weight of sodium inosinate and sodium guanylate, 0.5 to 1.5 parts by weight of chive juice, 0.4 to 0.6 parts by weight of vegetable powder, 0.3 to 0.5 by weight of succulent acid Department, District And 0.05 to 0.15 part by weight of an operation.

In the best combination, the above-mentioned Chanpon sauce contains 24 parts by weight of vegetable chanpon base, 22 parts by weight of mixed seasoning, 20.75 parts by weight of purified water, 8.70 parts by weight of squid extract, 7.6 parts by weight of mixed seasoning powder, 7.6 parts by weight of soy sauce, 2.4 parts by weight of mussel extract , 1.3 parts by weight of shrimp extract, 1.00 parts by weight of pepper extract, 0.4 parts by weight of disodium 5'-ribonucleotide, 0.4 part by weight and black pepper powder in an amount of 0.05 part by weight.

The bean sprouts pre-roasted in the cooking vessel were pushed to one side, and the pellets were released with a pusher. The contents of the cooking vessel were heated again with a thermal power of 90 to 100 ° C to heat the cooked rice powder, sesame oil, red pepper powder, Stir it repeatedly to mix well.

(E) Step

In the step (E), the assorted seafood and oysters are placed in the cooking vessel, and the oysters are agitated for a predetermined time so as to be thickened to a constant concentration. Assorted seafood and oysters can be cooked in a short time in a heated state to maintain their flavor, so it is preferable to cook them at the latest. It is preferable that the viscosity to be stirred for a certain period of time is in the range of 500 to 1500 cp (centipoises)

(F) Step

In step (F), the heating to the cooking vessel is stopped, and 15-17 parts by weight of the prepared leek is added, and the mixture is stirred three to four times. Then, the contents of the cooking vessel are placed in a bowl, Is placed on the contents for a certain amount.

When the ingredients of the cooking vessel are sufficiently ripe and thickened to a certain concentration, the cooked contents can be put in a bowl by turning off the fire, and the above-mentioned ingredients can be put on top of any one of the whole grain, It is desirable to put all of the rice paddy, rice flour and flour.

The present invention has been described above with reference to specific examples. However, since some modifications and variations are possible without departing from the gist of the present invention, the claims of the present invention include modifications and variations that fall within the true scope of the invention.

none

Claims (5)

(A) preparing 95 to 105 parts by weight of assorted seafood, 25 to 35 parts by weight of oysters and 45 to 55 parts by weight of bean sprouts by grooming;
(B) 23 to 25 parts by weight of pepper flavor oil, and the bean sprouts are placed in a cooking vessel, and the content of the cooking vessel is heated by heating to 90 to 100 ° C to roast the bean sprouts until breathing, To 600 parts by weight, and heating by lowering the thermal power to 1/2;
(C) placing 340 to 370 parts by weight of killed rice, 11 to 13 parts by weight of rice flour, 5 to 7 parts by weight of sesame oil, 11 to 13 parts by weight of red pepper powder and 11 to 13 parts by weight of champon sauce into the cooking vessel;
(D) The bean sprouts are pushed to one side in the above-mentioned cooking vessel, and the pellets are released with a pusher. Then, the contents of the above-mentioned cooking vessel are heated again with a thermal power of 90-100 DEG C to obtain the above-mentioned rice flour, sesame oil, Repeatedly stirring the mixture so that the source is well mixed; And
(E) adding the assorted seafood and oysters to the cooking vessel and stirring the oysters for a predetermined time without bursting to thicken them to a constant concentration;
&Lt; / RTI &gt;
The method of claim 1,
(F) Heating to the above-mentioned cooking vessel is stopped and 15-17 parts by weight of prepared leek is added and stirred 3 ~ 4 times. Then, the contents of the cooking vessel are put into a vessel to prepare at least one of the whole grain, Placing a certain amount on the contents;
&Lt; / RTI &gt;
The method of claim 1,
The harvesting water contains 40 to 42 parts by weight of a seaweed extract concentrate, 19.5 to 20.5 parts by weight of a vegetable extract concentrate, 22.9 to 23.9 parts by weight of purified water, 3.5 to 4.5 parts by weight of white sugar, 0.5 to 0.9 part by weight of yeast extract, 0.05 to 0.15 part by weight of kelp powder And 10.3 to 11.3 parts by weight of salt, and 3,000 parts by weight of purified water with respect to 200 parts by weight of the concentrated water obtained by dilution.
The broth includes 80 to 84 parts by weight of a mixture of tangle powder, 6 to 8 parts by weight of dextrin, 4.0 to 4.6 parts by weight of salt, 0.9 to 1.3 parts by weight of bonito powder, 0.4 to 0.8 parts by weight of kelp powder and 0.09 to 1.11 parts by weight of sodium succinate And adding purified water to the raw whey raw material powder.
The method of claim 1,
The chanpon sauce,
22 to 26 parts by weight of a vegetable chanpon base, 20 to 24 parts by weight of mixed seasoning, 20 to 21 parts by weight of purified water, 8 to 9 parts by weight of squid extract, 7 to 8 parts by weight of mixed seasoning powder, 7 to 8 parts by weight of soy sauce, 2 to 3 parts by weight, 1 to 2 parts by weight of shrimp extract, 1 to 2 parts by weight of pepper extract, 0.2 to 0.6 parts by weight of 5'-ribonucleotide disodium, 0.2 to 0.6 parts by weight and blackroot powder 0.04 to 0.06 part by weight,
The vegetable chanpon base comprises 16 to 17 parts by weight of onion, 9 to 10 parts by weight of silage, 7 to 8 parts by weight of garlic, 3 to 4 parts by weight of Chinese cabbage, 5 to 6 parts by weight of dextrin, 4 to 5 parts by weight of garlic, 4 parts by weight of sugar, 1 to 2 parts by weight of sugar, 1 to 2 parts by weight of ginger, and 40 to 50 parts by weight of purified water,
Wherein the mixed seasoning comprises 29 to 31 parts by weight of red pepper, 19 to 20 parts by weight of garlic, 0.4 to 0.6 parts by weight of onion, 12 to 14 parts by weight of salt, and 35 to 39 parts by weight of purified water,
Wherein the mixed seasoning powder comprises 25 to 30 parts by weight of salt, 12 to 16 parts by weight of sugar, 14 to 15 parts by weight of alpha-corn starch, 8 to 9 parts by weight of cornstarch, 13 to 14 parts by weight of textol, 3 to 4 parts by weight of egg yolk powder, 3 to 4 parts by weight of egg yolk powder, 2 to 3 parts by weight of chicken flebas, 1 to 2 parts by weight of sodium inosinate and sodium guanylate, 0.5 to 1.5 parts by weight of cholesterol powder, 0.6 part by weight, 0.3 to 0.5 part by weight of succinic acid, and 0.05 to 0.15 part by weight of citric acid.
5. The method according to any one of claims 1 to 4,
The above-
(1) 440 to 460 parts by weight of a mixture of rice and glutinous rice and 635 to 645 parts by weight of water are mixed and heated at 10 to 25 ° C for 30 to 60 minutes Calling said mixed beauty;
(2) placing the mixture and water in a pressure cooker, closing the lid, and heating; And
(3) stopping the heating after 30 to 60 seconds have elapsed when the pressure cooker starts to move further and waiting until the steam of the pressure cooker is released;
&Lt; RTI ID = 0.0 &gt; 1, &lt; / RTI &gt;

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