KR101581622B1 - Crab Gruel Cooking Method - Google Patents

Abstract

The present invention relates to a method for manufacturing crab meat porridge which is developed to quickly provide crab meat porridge by reducing time for manufacturing the porridge by preparing soft-boiled rice, a base material for the porridge, in advance. The method includes the steps of: (A) preparing 370-400 parts by weight of the soft-boiled rice, 11-13 parts by weight of rice powder, 11-13 parts by weight of sesame oil, 14-16 parts by weight of chopped carrots, and 500-600 parts by weight of broth of meat or vegetables and inserting the same in a cooking vessel; (B) spreading the soft-boiled rice with a pressing tool while content in the cooking vessel is heated to be 90-100°C and then repeatedly agitating the content in the cooking vessel to mix the rice powder, the sesame oil, the chopped carrots, and the broth of meat or vegetables well; and (C) inserting 90-100 parts by weight of crab meat in the cooking vessel, heating and agitating the content in the cooking vessel for 7-10 minutes to make the content be thick with the concentration at a certain level.

Description

{Crab Gruel Cooking Method}

The present invention relates to a method of manufacturing a crab meat using a sushi rice, which is prepared so as to quickly prepare a crab meat by shortening the time for preparing a crab, which is a basic material of the crab.

It is a food which can easily eat dead, digest well, and can supply rich nutrition according to the material to be added. Such an effect is widely used as an appetizer or soup substitute, and can be used as a substitute for an appetizer or a soup. It has been developed as an instant food and is being marketed in various kinds, and the use rate of porridge specialty stores is increasing.

In recent years, various materials have been selected and cooked according to the method of cooking, and various products are being developed to meet the needs of consumers. However, it has been pointed out that in the case of seafood made from seafood, there are various limitations on commercialization due to the freshness of the used seafood and the smell of seafood. Also, since the heating time for manufacturing the dies is long, the supply is difficult when the demand is concentrated in a short time, and the fuel consumption is also excessive.

The characteristic of the porridge dish that the time and the quality are high is the advantage of the porridge dish, but it is also a weakness of the porridge dish that it is difficult to cook in a short time. Therefore, there is a clear need for research that can provide porridge dishes more quickly while preserving the flavor of instant cooking.

(A) 30 to 40 parts by weight of rice, 1 to 2 parts by weight of rice flour, and 40 to 50 parts by weight of broth are mixed and heated to prepare porridge (B) 1 to 2 parts by weight of carrots and 9 to 12 parts by weight of seafood are further mixed and heated at 80 to 100 DEG C for 7 to 10 minutes. The present invention relates to a method for producing seafood porridge, and it takes a long time to solubilize the rice into a state of viscosity of porridge in the step (a).

Korean Patent Laid-Open Publication No. 2013-0131046 entitled " Process for manufacturing sea bream porridge " describes " a method for producing sea bream, which comprises the steps of " a first package wrapped after boiled or dried or steamed seafood, and at least one of the so-called glutinous rice or boiled rice, A first step of grinding seafood and roasting and then packing the second package in the case of seafood without a built-in or built-in seafood; A second step of opening the second package and boiling for 5 to 15 minutes; And a third step in which the first package is opened and the seafood is added and the seafood is further boiled for one to five minutes to complete seafood dying ", which is followed by the second step. It takes a long time, and it is difficult to give the same flavor as cooked instantly because it is cooked with sticky glutinous rice or rice flour.

Korean Unexamined Patent Publication No. 2005-0058769 entitled " Composition for making seaweed briquettes and method for producing seabass using the same, " refers to a composition for preparing seafood briquettes containing rice flour, seafood and vegetable materials, 40 to 60% by weight of a rice flour material; 30 to 50% by weight of seafood material based on the total weight of the composition; And 3 to 10% by weight of a vegetable ingredient based on the total weight of the composition, " and " a composition for preparing a composition for preparing seafood ingredients, wherein the rice flour ingredients and seafood ingredients are edible oil Frying each of them using ingredients; (b) adding kelp, radish and clam to excessive water to remove the ghoul from each ingredient, then removing the gherkin and preparing and boiling the seaweed in liquid form; (c) adding the rice flour material and the seafood material as the stirrer prepared in step (a) to the prepared boiled seafood broth at a time interval of 20 to 40 minutes, and further boiling for about 4 to 7 minutes; (d) adding salt to the broth fed with the sauteed material, boiling the sauce for 1 minute to 3 minutes, and then adding the vegetable material prepared in the step (a); And (e) further boiling for 2 minutes to 4 minutes after the vegetable material is added, followed by cooling and packaging. This is a method for cooling and packing seafood porridge itself, but it is difficult to keep the flavor of instant cooked slow food.

[Patent Document 1] Korean Patent No. 10-0064116 "Method of Manufacturing Seafood Porridge ", 2010.06.14. open Korean Patent Laid-Open Publication No. 2013-0131046 entitled "Method for producing seafood porridge ", 2013.12.03. open [Patent Document 3] Korean Published Patent Application No. 2005-0058769 "Composition for preparing seafood porridge and method for producing seafood porridge using the same"

In order to solve the above problems, it is an object of the present invention to prepare rice for use in crab meat in advance in the form of rice, and to use the rice as much as necessary, thereby quickly producing crab meat.

Especially, we want to develop a method to produce crab meat which can produce the same flavor as that prepared in advance by preparing a live crab for the general public to eat.

(A) 370-400 parts by weight of mackerel, 11-13 parts by weight of rice flour, 11-13 parts by weight of sesame oil, 14-16 parts by weight of chopped carrots, 500-500 parts by weight of broth Preparing a portion and placing it in a cooking container; (B) heating the contents of the cooking vessel to 90 to 100 ° C while releasing the rice balls with a pusher, and repeatedly stirring the rice flour, sesame oil, chopped carrot, and broth or water to be well mixed; And (C) 90-100 parts by weight of crab meat is added to the above-mentioned cooking vessel, and the mixture is stirred for 7-10 minutes while heating, so that the crab is thickened to a constant concentration without being loosened. &Quot;,"

Wherein the seawater contains 80 to 84 parts by weight of seaweed 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 1.11 parts by weight of purified water is further mixed with purified water.

Wherein the harvesting line comprises 40 to 42 parts by weight of a kelp 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, And 10.3 to 11.3 parts by weight of salt is mixed with 3,000 parts by weight of purified water with respect to 200 parts by weight of the concentrated liquid obtained by dilution.

(1) 440 to 480 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 Calling the mixed taste for 30 to 60 minutes; (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; . ≪ / RTI >

The present invention has the following effects.

1. Even if you use pre-prepared sushi rice, it is possible to produce the same flavor as that of instant cooking.

2. Therefore, even if a lot of orders are received in a short time like a brewery specialty store, it is possible to shorten the time by using sushi rice, thereby improving cooking efficiency and economic profit.

3. The amount of broth or water to go into crab meat is relatively low, and the storage efficiency of broth is high.

FIG. 1 is a flowchart of a method of manufacturing a crab meat according to the present invention.
[Fig. 2] is a flow chart of a process for producing a raw material for raw material for producing broth.
[Fig. 3] is a flow chart of the process of producing a watercolor concentrate for producing water.
[Fig. 4] is a flow chart of the process of manufacturing the pellets.

(A) 370-400 parts by weight of mackerel, 11-13 parts by weight of rice flour, 11-13 parts by weight of sesame oil, 14-16 parts by weight of chopped carrots and 500-600 parts by weight of broth or water, Loading step; (B) heating the contents of the cooking vessel to 90 to 100 ° C while releasing the rice balls with a pusher, and repeatedly stirring the rice flour, sesame oil, chopped carrot, and broth or water to be well mixed; And (C) 90-100 parts by weight of crab meat is added to the above-mentioned cooking vessel, and the mixture is stirred for 7-10 minutes while heating, so that the crab is thickened to a constant concentration without being loosened. (&Quot; Fig. 1 ").

Hereinafter, the method of manufacturing the crab meat according to the present invention will be described in detail with reference to each step.

1. Step (A)

In the step (A), 370-400 parts by weight of pellets, 11-13 parts by weight of rice flour, 11-13 parts by weight of sesame oil, 14-16 parts by weight of carrot, and 500-600 parts by weight of broth or water are put into a cooking vessel .

4), (4) 440-480 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 move further and waiting until the steam of the pressure cooker is released; The method that is made in advance is used.

The method of manufacturing such a sushi rice will be described in more detail as follows.

In step (1), 440 to 480 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. And the mixed beauty is called. In the present invention, a mixture of rice and glutinous rice, which is a basic material of porridge, is used. 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.

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.

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.

Because of the difference between rice and glutinous rice as described above, rice and glutinous rice are mixed properly for the sake of death. When rice and glutinous rice are mixed at a ratio of 2: 1, This can be an optimal condition for gentle intake.

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.

In the step (2), the mixed liquor and water are put into a pressure cooker, and then the lid is closed and heated. The lid is closed and heated so as to be enclosed in a pressure cooker prepared by mixing the above-mentioned mixture and water. The heating temperature is preferably maintained at 100 to 110 DEG C, but the temperature of the autoclave is elevated to 110 to 130 DEG C 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. In this case, the electric pressure cooker is also subjected to a pressure of about 10 to 20 lb, that is, 4.5 to 9 kgf / cm ² , And the temperature is adjusted to 110 to 130 캜. 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.

In the step (3), after the pressure cooker starts to move further, the heating is stopped after 30 to 60 seconds have elapsed and the step is waited until the steam is released from the pressure cooker without opening the weight. The additional moving is when the temperature is close to 130 ° C, and the pressure is 20 lb or 9 kgf / cm ² . After reaching this pressure and temperature, the heating is stopped after 30 to 60 seconds, and waits until the steam is completely exhausted without opening the weight. When the high temperature high pressure state of 130 캜 and the pressure of 20 lb is maintained for 30 ~ 60 seconds elapsed time after the addition, the gloss of the rice 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 prepared 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 state in the pressure cooker to sensuously gloss and texture 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 time from the start of the additional movement to the stop of the heating was about 30 to 60 seconds when the gloss, texture and moisture content were high. On the contrary, if it exceeded 100 seconds, It can be confirmed that it falls.

At this time, the time for the kimchi to be removed from the sushi rice varies depending on the weight and the size of the autoclave, but it is preferable to allow enough time for the kimchi to be sufficiently exhausted. In the case of mixing 635 to 645 parts by weight of water with 440 to 480 parts by weight of mixed rice as described above, it takes about 10 minutes to completely remove the steaming water. 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.

After step (3), the following step (4) may be further performed. In step (4), the contents of the cooked pot is completely contained in the container after the pressure cooker is completely removed, and the container is covered with a wet cotton sheet for 30 to 40 minutes. 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. A wet cotton sheet may be temporarily covered to prevent drying of the cooked contents when porridge cooking is performed within a few hours.

After the pressure cooker is completely taken out of the autoclave, the cooked contents may be packed in a container and sealed or packaged for refrigeration or freezing. It is preferable that the cooked contents are packed at 340 ~ 400g per serving. 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.

The prepared pellets are used for thawing from refrigeration or freezing. The pellets are prepared by dissolving 370 to 400 parts by weight of pellets, 11 to 13 parts by weight of rice flour, 11 to 13 parts by weight of sesame oil, 14 to 16 parts by weight of ground carrot, 600 parts by weight are put into a cooking vessel.

Generally, in case of making porridge, sesame oil is added to sesame oil in a called rice, and when the rice is translucent or transparent, boiled water or water is poured and boiled for 1 hour or more. In the present invention, 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 11 to 13 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 of it to form a semi-solid state gel. The gel that is partially generated while cooling down after the completion of the porridge is also mixed with the added ingredients such as meat and pellets as well as luxury .

In the present invention, 500 to 600 parts by weight of broth or water is used in the case of using 370 to 400 parts by weight of sushi rice, which is a small amount compared to 5 times of water or broth as compared with rice. The moisture content of the above-mentioned pellets is higher than that of ordinary rice, so that the pellets can be cooked only with broth or water of about 1.5 to 2 times.

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 further adding purified water to the raw material raw material powder.

Each part by weight of the kelp mixed powder, dextrin, salt, bonito powder, kelp powder and soda succinate is a part by weight of the powdery state (raw material of the raw material for fish), and the liquid water is formed by mixing the purified water.

The seaweed raw material powder is based on kelp, and provides a basic taste with bonito, onion, shiitake and other vegetables (see [Fig. 3]).

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 to improve the flavor of the porridge when blended with the above-mentioned ratio with the nucleic acid-based seasoning.

The nucleic acid-based seasoning can be selected from the group consisting of salt, sugar, corn starch, bulgogi extract powder, soy flour, 5'-ribonucleotide disodium, onion powder, meat base, Spice, beef extract, bark extract, garlic concentrate, disodium bicarbonate, onion concentrate, garlic essential oil, and citric acid.

As shown in FIG. 3, the kelp blended powder contains 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 0.43 to 0.52 parts by weight of tangle powder, 0.9 to 1.03 parts by weight of onion powder and 0.9 to 1.03 parts by weight of shiitake powder were placed in a vessel and mixed. After the step of mixing, the degree of vacuum was 650 to 750 mmHg, 17 to 18 hours, A vacuum drying process at a temperature of 75 to 80 캜; A step of pulverizing the raw material by operating a stirrer at a speed of 2400 to 2600 rpm, and a step of removing impurities by using 8,000 to 12,000 gauss magnets of the pulverized raw material.

As shown in FIG. 3, the yeast extract of the kelp blended powder has a moisture content of 32 to 38 wt% and glutamic acid of 18 to 25 wt% and has a pH ranging from 4.9 to 6.1, Fermenting and washing; 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 filter having a diameter of 0.3 to 0.5 mm, and detecting metals using a 0.8 to 1.2 tesla magnet Can be manufactured.

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. That is, the material to be charged into the vessel is in a liquid state, and is vacuum-dried at a temperature of 75-80 ° C under vacuum of 650-750 mmHg for 17-18 hours.

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 contain sunflower salt rich in minerals. However, it is possible to use other salt-free white salt, which is long-baked at 800-1000 ° C, to remove seawater contaminants.

Vacuum drying at 650-750 mmHg for 17-18 hours and 75-80 ° C for vacuum drying of the kelp extract and other raw materials can be performed using a vacuum drying apparatus. 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.

The water may be diluted by mixing 3,000 parts by weight of purified water with respect to 200 parts by weight of the concentrated water.

As shown in Fig. 4, the water-extracted concentrate contains 40 to 42 parts by weight of a kelp 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 0.05 to 0.15 parts by weight of tallow powder and 10.3 to 11.3 parts by weight of salt into a mixing container; Stirring the contents of the mixing vessel while heating the mixing vessel at a temperature of 85 to 90 DEG C for a predetermined time; And stopping the stirring when the contents have a predetermined viscosity and gradually cooling the mixed container at a temperature of 75 to 80 ° C for a predetermined time; . ≪ / RTI >

The yeast extract is as described above.

The kelp extract concentrate is prepared by adding seaweed flakes, kelp powder and purified water into a cooking vessel, heating the mixture to boil a salt, heating the mixture at a temperature of 80 to 85 ° C. for a certain period of time to extract the extracted liquid at a brix of 4.8 to 5.2, ≪ / RTI > 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. When the content of the cooking vessel is 1 kg, it is heated, boiled with a salt, and then concentrated by heating at 80 to 85 ° C for 10 to 20 minutes.

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 Concentrate to bricks. 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. An extraction tank can be used for mass production, The concentrate may be sterilized and packaged individually in a sealed package.

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 cooking container of appropriate size, adding dried sea tangle flakes and purified water thereto at 95 to 100 ° C for 1 to 2 hours The mixture is heated and filtered through a filter screen 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.

2. Step (B)

The step (B) may include heating the contents of the cooking vessel to 90 to 100 캜 while releasing the rice with a pusher, and repeatedly stirring the rice flour, sesame oil, chopped carrot, to be. 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. Even at this time, the heating temperature is preferably 90 to 100 ° C, which may affect the phenomenon of gypsum and the mixing phenomenon for the mixing of broth or water.

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 mouthfeel of the rice bran is alive, it becomes a form that can be easily grasped and becomes easy to digest.

3. Step (C)

In the step (C), 90-100 parts by weight of crab is put into a cooking vessel, and the mixture is stirred for 7-10 minutes while heating, so that the crab is thickened to a constant concentration without releasing crab. At this time, the viscosity of the crab meat is preferably in the range of 500 to 1500 cp (centipoise). Crab meat can keep its flavor when cooked in a short time under a heated condition, and it is desirable to put crab meat at the earliest because crab meat can be prevented from loosening like a thread. The shrimp meat can be cooked in the best flavor by heating at a heating temperature of 90 to 100 ° C in step (B) for 7 to 10 minutes.

When the crab to be administered in this step is frozen, it is preferable to store the packaged crab in a freezer at a ratio of 1 pack per person and refrigerate the same day before the production of the crab meat. If it is difficult to thaw from the day before the production of crab meat, it should be used after thawing for 30 seconds to 1 minute in the microwave. In the case of producing frozen crab meat, frozen crab is broken like a thread, and the marketability of porridge falls.

4. Step (D)

In the step (D), the heating of the cooking vessel is stopped, and the contents of the cooking vessel are immersed in a vessel, and then 16-20 parts by weight of chopped leek is added and mixed. In this way, the flavor and texture of leek can be saved.

5. Step (E)

The step (E) is a step of putting at least one of the kim powder and the flour on the contents for a certain amount. As a result, the effect of ornaments on the crab meat can be made to taste unique. It is preferable that both of the above-mentioned Kim powder and flour are placed.

The present invention has been described above. 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 370-400 parts by weight of rice bran, 11-13 parts by weight of rice flour, 11-13 parts by weight of sesame oil, 14-16 parts by weight of ground carrot, and 500-600 parts by weight of water,
(B) heating the contents of the cooking vessel to 90 to 100 ° C while releasing the rice balls with a pusher, and repeatedly stirring the rice flour, sesame oil, chopped carrot, and broth or water to be well mixed;
(C) 90-100 parts by weight of crab meat is added to the above-mentioned cooking vessel, and the mixture is stirred for 7-10 minutes while heating, so that the crab is thickened to a constant concentration without loosening crab; And
(D) stopping the heating to the cooking vessel, adding the contents of the cooking vessel to the vessel, adding 16-20 parts by weight of chopped leek, and mixing the mixture; Lt; / RTI >
(1) mixing 440-460 parts by weight of rice flour and glutinous rice with 635-645 parts by weight of water, and stirring the flour at 10-25 ° C for 30-60 minutes; (2) placing the mixture and water in a pressure cooker, closing the lid, and heating; (3) stopping the heating after elapse of 30 to 60 seconds when the pressure cooker starts to move further, and waiting until the steam is completely discharged without further movement of the pressure cooker; And (4) placing the cooked contents in a container after covering the pressure cooker completely, and covering the cooked contents with a wet cotton cloth,
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.
Wherein the yeast extract has a water content of 32 to 38% by weight, a glutamic acid content of 18 to 25% by weight, a pH of 4.9 to 6.1,
The filtrate concentrate contains (1) 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, To 0.15 part by weight of the mixture in a mixing vessel; (2) stirring the contents of the mixing vessel while heating the contents of the mixing vessel to a temperature of 85 to 90 캜 for a predetermined time; And (3) stopping stirring when the content becomes a predetermined viscosity, and slowly cooling the mixer at a temperature of 75 to 80 ° C for a predetermined time.
(A) preparing 370-400 parts by weight of sushi rice, 11-13 parts by weight of rice flour, 11-13 parts by weight of sesame oil, 14-16 parts by weight of chopped carrots and 500-600 parts by weight of broth, into a cooking vessel;
(B) heating the contents of the cooking vessel to 90 to 100 ° C while releasing the rice balls with a pusher, and repeatedly stirring the rice flour, sesame oil, chopped carrot, and broth or water to be well mixed;
(C) 90-100 parts by weight of crab meat is added to the above-mentioned cooking vessel, and the mixture is stirred for 7-10 minutes while heating, so that the crab is thickened to a constant concentration without loosening crab; And
(D) stopping the heating to the cooking vessel, adding the contents of the cooking vessel to the vessel, adding 16-20 parts by weight of chopped leek, and mixing the mixture; Lt; / RTI >
(1) mixing 440-460 parts by weight of rice flour and glutinous rice with 635-645 parts by weight of water, and stirring the flour at 10-25 ° C for 30-60 minutes; (2) placing the mixture and water in a pressure cooker, closing the lid, and heating; (3) stopping the heating after elapse of 30 to 60 seconds when the pressure cooker starts to move further, and waiting until the steam is completely discharged without further movement of the pressure cooker; And (4) placing the cooked contents in a container after covering the pressure cooker completely, and covering the cooked contents with a wet cotton cloth,
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 further adding purified water to the raw material 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,
Wherein the yeast extract has a moisture content of 32 to 38 wt%, a glutamic acid content of 18 to 25 wt%, and a pH of 4.9 to 6.1, based on the total weight% of the yeast extract.
delete 3. The method according to claim 1 or 2,
(E) a step of placing at least one of the ground flour and the ground flour on the contents for a predetermined amount; Further comprising the steps of:
delete

Images