KR101581626B1 - Beef and Seeweed Gruel Cooking Method - Google Patents

Abstract

The present invention relates to a method for manufacturing beef and seaweed porridge, wherein time for manufacturing the porridge is reduced by preparing soft-boiled rice as a base material for the porridge and minced beef, specialized for the porridge, in advance and flavor of the beef and seaweed porridge is enhanced. The method includes the steps of: (A) preparing 340-370 parts by weight of the soft-boiled rice, 11-13 parts by weight of rice powder, 600-700 parts by weight of broth of meat or vegetables, 7-11 parts by weight of sesame oil, 4-5 parts by weight of cut seaweed, and 35-40 parts by weight of the minced beef 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 broth of meat or vegetables, the sesame oil, the cut seaweed, and the minced beef well; (C) inserting 2.5-3 parts by weight of salt into the cooking vessel when the content in the cooking vessel starts to be boiled, reducing the intensity of flames, heating the content, and increasing the intensity of flames to the original intensity if the cut seaweed is cooked enough, and then agitating the content for a certain time; and (D) stopping heating the cooking vessel when the content becomes thick at a certain concentration.

Description

{Beef and Seeweed Gruel Cooking Method}

The present invention relates to a method for preparing beef seaweed porridge, which comprises preparing a raw material for porridge which is a basic material of porridge in advance, preparing porridge for beef specializing in porridge cooking in advance, shortening porridge making time, And a method for manufacturing beef seaweed porridge.

Seaweed is rich in dietary fiber, potassium, calcium, and iodine, and has been used since early on to stimulate metabolism, excel in postpartum cooking, prevention of constipation and obesity, and supplementation of iron and calcium. In the "Goryeo", the "Kwakjeon (the seaweed picking place on the seashore)" was given to "Goryeo 11th Goryeo 12th year (1058)" and "Seoweed seaweed in the reign of Koryeo King Chongseon (1301)" Is a food that has been used for a long time so that there is a record. There is a record in the Dong-bo-bo-gyeon that "the fever is cold, the taste is woven, and there is no poison. The efficacy is to remove the stiffness while the fever is healing, In recent years, as a result of the development of aquaculture technology, it has been widely used and exported as a processed product, and it is edible in various ways such as soup, cold soup, non-stick, stir-fry, and wrap.

Beef and seaweed, which contains beef seaweed, is basically a food that takes a lot of time and care than other dishes. Especially in recent years, there is an increasing number of porridge shops, and mass sales are essential, so it is necessary to provide customers with 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, there is a clear need for research that can provide porridge dishes more quickly while preserving the flavor of instant cooking.

The prior art documents related to this are as follows.

Korean Patent No. 10-0733787 entitled " Porridge Using Meat and Its Manufacturing Method "refers to a method in which rice is used as a main ingredient, meat is added thereto in a predetermined ratio of beef or chicken, Dried by a vacuum freeze-drying method without any change in color, taste, flavor, nutrition, etc., thereby remarkably improving storage stability for long-term storage and distribution, and having high stability within a short time The present invention relates to a method of selecting and washing any one of meat and poultice selected from rice, glutinous rice, beef and chicken, carrot, onion, ginseng, jujube, radish, ginger, mushroom, kelp, roasted salt and pepper A raw material preparing step; 30 to 60% by weight of rice mixed with rice and glutinous rice at a ratio of 7: 3 by weight is dipped in water having a volume of 5 to 10 times the volume for 10 to 20 hours, and the meat and the meat selected from beef or chicken A raw material pre-treatment step of cutting vegetables of mushroom mushroom, green onion, carrot, onion, radish, ginseng, ginger, and garlic into a size of 5 to 15 mm; 10 to 40% by weight of meat, 3 to 5% by weight of corn, 3 to 5% by weight of carrot, 8 to 10% by weight, 3 to 5% by weight of onion, 1 to 2% by weight of garlic, 0.5% 1 to 1.5% by weight of ginseng, 2 to 2.5% by weight of jujube, 0.5 to 1% by weight of seaweed, boiling for 3 to 6 hours with water, filtration to remove foreign substances and fatty substances, Wow; A cooking step in which the rice and the so-called water in the heating pot are boiled, boiled, and heated for 30 minutes to 2 hours to be killed; Adding a seasoning adding step of adding 3 to 5 wt% of mushroom mushroom, 1 to 1.5 wt% of baked salt, and 0.02 to 0.05 wt% of pepper at the time of completion of the dessication, and adding the seasoning to prevent browning of the vegetables added to the dough, A cooling step of cooling to 20 to 30 DEG C to reduce destruction; A molding step of weighing the cooled dough a predetermined amount and molding the dough into a drying container divided into a plurality of spaces; A rapid freezing step in which the frozen dough is placed in a drying vessel and frozen at -30 to -40 占 폚 for 20 to 30 hours in a rapid dynamic displacement chamber; Drying the rapidly frozen dough in a vacuum freeze dryer maintained at a vacuum degree of 0.1 to 1.0 Torr for 20 to 30 hours at a temperature of 45 to 55 DEG C so that the moisture content becomes 5% or less; Drying and packaging in a die packaging container having a block or flake form.

However, this focuses on a method for preparing a processed meat in a retort food form so that it can be eaten immediately, and there is no technical description for shortening the time for preparation of the instant cooked porridge.

Korean Patent No. 10-0174822 "Instant Seaweed Porridge" has a low moisture content, facilitates long-term storage, has a quick and excellent recovery time, has a good viscosity of rice and has good texture. Which is a food that can be eaten without adding any sauce or ingredients within minutes. It is characterized by making a mixture of such instant seaweed dead puffed glutinous rice, puffed plain rice, F / D seaweed, F / D carrot, F / D wave, sesame, salt and chemical seasoning.

However, it is also made of retort instant porridge so that it can be poured in hot water, so it is possible to eat seaweed porridge in a short time, but it is hard to feel the same flavor as the porridge made by dried materials. Therefore, it is necessary to develop a method that has the same flavor as that of making instant porridge while shortening the porridge manufacturing time.

[Patent Document 1] Korean Patent No. 10-0733787 "Porridge Using Meat and Its Manufacturing Method ", Jun. 25, 2007. [Patent Document 2] Korean Patent No. 10-0174822 "Instant Seaweed Porridge ", 1998.11.06.

In order to solve the above problems, the present invention provides a method of preparing rice for use in beef wakame seaweed cooked in the form of rice in advance and allowing the beef to be used as much as necessary, And the like.

In addition, we will develop a method for manufacturing beef seaweed porridge using beef compaction, which is customized for porridge dishes, without using beef as a general form.

Particularly, we want to develop and provide a porridge with a good texture for the general public to eat.

(A) 340 to 370 parts by weight of mackerel, 11 to 13 parts by weight of rice flour, 600 to 700 parts by weight of broth or water, 7 to 11 parts by weight of sesame oil, 4 to 5 parts by weight of cut seaweed And 35 to 40 parts by weight of beef compost are prepared and placed 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 then repeatedly stirring the rice flour, broth or water, sesame oil, cut seaweed, ; (C) When the cooking vessel starts to boil, 2.5-3 parts by weight of salt is added, and the heating power is lowered and heated. When the cutting seaweed spreads, the heating power is restored to the original state and stirred for a predetermined time. And (D) stopping the heating applied to the cooking vessel when the contents are thickened to a predetermined concentration; A method for manufacturing a beef seaweed porridge comprising the steps of:

Wherein the shrimp mixture 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 And further adding purified water to the raw material raw material powder to be added,

The above water harvesting line includes 40 to 42 parts by weight of seaweed extract, 19.5 to 20.5 parts by weight of 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 0.05 to 0.15 part by weight of sea tangle powder And 3,000 parts by weight of purified water is diluted with 200 parts by weight of the concentrated water.

(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 when a large number of orders are received in a short period of time, such as a bamboo specialty store, it is possible to shorten the time by using a sushi rice, thereby improving cooking efficiency and economic profit.

3. The amount of beef in the beef seaweed is relatively low, and the storage efficiency of meat and other materials is high.

4. Incorporating beef cooked in porridge, it has an effect of improving the flavor of porridge.

[Fig. 1] is a schematic flowchart of the beef seaweed porridge manufacturing method of the present invention.
[Figure 2] is a rough flow chart of the process of manufacturing the pellets.
[Figure 3] is a rough flowchart of the process of producing the water-sampling concentrate.
[Fig. 4] is a rough flowchart of the process for producing the raw material powder.
[Fig. 5] is a rough flowchart of the process of manufacturing beef compaction.

(A) 340 to 370 parts by weight of mackerel, 11 to 13 parts by weight of rice flour, 600 to 700 parts by weight of broth or water, 7 to 11 parts by weight of sesame oil, 4 to 5 parts by weight of cut seaweed, Preparing a weight part and putting 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 then repeatedly stirring the rice flour, broth or water, sesame oil, cut seaweed, ; (C) When the cooking vessel starts to boil, 2.5-3 parts by weight of salt is added, and the heating power is lowered to heat the heating seaweed. And (D) stopping the heating applied to the cooking vessel when the contents are thickened to a predetermined concentration; A method for manufacturing a beef seaweed porridge comprising the steps of:

[Fig. 1] is a schematic flowchart of the beef seaweed porridge manufacturing method of the present invention. Hereinafter, with reference to the accompanying drawings, a method for manufacturing beef seaweed porridge according to the present invention will be described in detail with reference to each step.

1. Step (A)

In this step, 340 to 370 parts by weight of killed rice, 11 to 13 parts by weight of rice flour, 600 to 700 parts by weight of broth or water, 7 to 11 parts by weight of sesame oil, 4 to 5 parts by weight of cut seaweed, Into a cooking container. Preferably, 350 parts by weight of sushi rice, 12 parts by weight of rice flour, 600 parts by weight of broth or water (700 parts by weight is preferable at packing), 9 parts by weight of sesame oil, 5 g of seaweed and 40 parts by weight of beef compost.

(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 elapse of 30 to 60 seconds when the pressure cooker starts to move further and waiting until the steam of the pressure cooker is released.

[Fig. 2] is a schematic flowchart of the process of manufacturing the pellets. Referring to this, the manufacturing process of the sushi rice will be described in more detail as follows.

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. And the mixed beauty is called. 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. In the present invention, a mixture of rice and glutinous rice, which is a basic material of porridge, is used.

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 480 parts by weight of water and mixing about 1.3 to 1.4 times of water by weight of the mixture. 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 rice 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.

Step (3) is a step of stopping the heating after elapse of 30 to 60 seconds when the pressure cooker starts to move further, and waiting until the steam is released from the pressure cooker without opening the weight. The additional movement 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 a high temperature and a high pressure in a pressure cooker to sensually check the glossiness and texture of the contents, The measurement was carried out with a measuring instrument.

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 experimental table, it was found that the time to start the heating and to stop the heating was about 30 to 60 seconds, and the gloss, the texture and the moisture content were high. On the contrary, if it exceeded 100 seconds, It can be confirmed that it falls.

At this time, the time taken to remove the steam from the pellets depends on the weight and the size of the pressure cooker, but it is preferable to allow enough time for the steaming steam to be sufficiently exhausted. 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.

Also, if you are using an electric pressure cooker, turn off the power after a certain period of time has elapsed since the start of additional movement, and wait for the steam to naturally fall off without opening the weight.

The step (4) can be divided into two cases (4-1) and (4-2). In step (4-1), the cooked contents are put into a container after the pressure cooker completely disappeared, 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. 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 step (4-1) of the present invention, after the steam of the autoclave is completely taken out, the cooked contents may be packed in a container and sealed and packaged for refrigeration or freezing. . 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 340 to 370 parts by weight of mackerel, 11 to 13 parts by weight of rice flour, 600 to 700 parts by weight of broth or water, 7 to 11 parts by weight of sesame oil, And 35 to 40 parts by weight of compaction of beef are prepared and placed in a 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 mixing the broth (or water) and sushi. In other words, it is mixed with broth (or water) and the viscosity of amylose of rice flour gradually increases by heating, resulting in the gelatinizaion of starch and the mixing of broth and pellets. When the rice flour is 11 to 13 parts by weight, especially 12 parts by weight, the luxury is most optimized.

It is believed that when the temperature reaches 60 ° C during heating, the rice flour mixes 20-30% of the weight of the special particles of rice flour, When the temperature is higher than 60 ° C, the emulsion absorbs up to 3 to 25 times its own weight. When the temperature is higher than 60 ° C, the emulsion absorbs up to 3 to 25 times its own weight, and the starch particles disintegrate to elute amylose and cut amylopectin.

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 of gel. The gel that is partially generated while cooling down after completion of the porridge is also as good as luxurious, .

500-600 parts by weight of the broth generally corresponds to a small amount compared to 5 times water or rice broth compared to rice. This is because the water content of rice is higher than that of ordinary rice, so it is possible to cook only 1.5 ~ 2 times of broth or water.

The broth or water will be described below.

< Watering >

The harvesting water is prepared by adding 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 3,000 parts by weight of purified water may be diluted with 200 parts by weight of the above-mentioned concentrated water. The above-mentioned water is made in an unsalted salt, and the salt is added to the liver in the process of cooking the dough, so that the saltiness of the seaweed serves to increase the salinity of the dough.

[Fig. 3] is an approximate flowchart of a watercolor concentrate used for pickling in the beef seaweed porridge manufacturing method of the present invention. First, 40 to 42 parts by weight of kelp 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 It is confirmed that the step of putting the weight portion into the mixing container is performed. In the case of mass production, a mixing tank can be used. The best combination of the flavors of the seaweed 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, 0.7 parts 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. 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.

In addition to the above materials, commercially available products such as white sugar and kelp powder can be used.

- Manufacture of water-

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 a diluted mixture of 3,000 parts by weight of purified water mixed with 200 parts by weight of the thus-prepared concentrated water is used in the beef seaweed 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 rough flowchart of the process for producing the broth raw material powder. 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 to improve the flavor of the porridge when blended with the above-mentioned ratio with the nucleic acid-based seasoning.

Particularly, as a nucleic acid-based seasoning, salt, sugar, corn starch, bulgogi extract powder, soy sauce powder, disodium 5'-ribonucleotide, onion powder, meat base, refined woji, bark extract powder, white pepper-coated spice, 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. The raw material is inspected by checking whether the agitated raw material has reached a specific salinity, checking the color of the agitated raw material and comparing the sensory properties. 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 powdered broth raw material powder can be mixed with purified water to be used as beef broth in the beef seaweed porridge of the present invention.

The cut seaweed is 4 to 5 parts by weight based on the dried seaweed. The cut seaweed is cut to a certain length so that it is easy to eat. It is preferable that the cut seaweed is put into the cooking vessel immediately before it is heated and called while heating. This is because it can improve the texture of the seaweed while omitting the seaweed time by oozing at the time of heating. The amount of seawater or water is increased in consideration of the absorption of water in the seaweed. That is, the amount to be added to 370-400 parts by weight of the killed rice is 500-600 parts by weight, but 600-700 parts by weight of the broth or water is added considering the amount of water absorbed in the dried cut seaweed of the present invention. Since the broth or water is absorbed in the seaweed, the flavor of the seaweed and the texture of the whole porridge dish are improved compared to when seaweed is added to ordinary purified water.

7 to 11 parts by weight of sesame oil and 35 to 40 parts by weight of beef loin can be added to the cooking vessel to improve the flavor of beef wakame seaweed, in addition to pellets, broth, rice flour and cut seaweed.

Particularly, compaction of beef can be troublesome to prepare at the time of direct cooking, so it is preferable to prepare it for long-term storage. The preparation methods for preparing the beef in large quantity include (a) finishing 885 ~ 895 parts by weight of beef b) 45 to 51 parts by weight of onion, 09 to 13 parts by weight of garlic, and 5 to 9 parts by weight of seeds in a blender to prepare a ground dressing; (c) chewing the sauce on the beef; (d) 9 to 13 parts by weight of sesame oil, and 31 to 37 parts by weight of salt are mixed in the sauce, and the mixture is heated at a temperature of 75 to 85 ° C, and roasted; And (e) when the water starts to become high, it is heated to a temperature of 95 to 105 ° C and roasted until moisture is removed.

- Beef compulsion  Produce-

[Fig. 5] is a schematic flowchart of preparation of beef compaction used in the beef seaweed porridge manufacturing method of the present invention. The manufacturing process of beef compaction is described in more detail as follows.

Step (a) is a step of finishing 885 ~ 895 parts by weight of beef. Beef, fat, tendons, etc. should be prepared through the removal process. Beef can be any form of growth such as raw meat or frozen meat. In a restaurant business such as a porridge specialty store, a large amount of beef is required to be prepared, and in this case, the frozen meat is often used.

In this case, the frozen dough is preferably stored at -18 ° C or below. To use the frozen dough, the frozen dough is thawed at -2 to 5 ° C for 20 to 28 hours and then fired at 10 to 15 ° C.

At this time, the frozen meat may be frozen in the form of minced meat, but most of the frozen meat is in the form of a lump. Therefore, the frozen meat that has been thawed and thawed is finely chopped by using three thin strips.

In step (b), 45 to 51 parts by weight of onion, 09 to 13 parts by weight of garlic, and 5 to 9 parts by weight of purified meat are put into a blender to prepare a seasoning sauce. Previously, it was prepared with 9.2% by weight of onion and 2.1% by weight of garlic compared to 84.6% by weight of beef. In this case, it was effective in eliminating the beef from beef, but it was strong in flavor and fragrance of onion and garlic, On the other hand, there was a problem that the flavor of the onion and garlic was deteriorated when the compaction of the beef was introduced.

Therefore, we reduced the amount of onion and garlic to keep the basic taste of the existing porridge while eliminating the beating of the beef. Especially, 88.9% by weight of beef is 4.6% by weight and 1.1% by weight is garlic.

In the past, onion and garlic were sliced and prepared. However, in the present invention, the onion and garlic are mixed with a syrup and ground into a blender to form a spice. When mixed with beef with onion and garlic, the beef, minced beef, and garlic are not mixed well and the onion and garlic flavor is not well mixed. Therefore, the onion and garlic seeds are put in a blender-shaped beef-like shape prepared in a blender-like shape, and when it is put on the beef, the onion and garlic flavor should be well.

(c) is a step of baking the sauce on the beef.

The prepared sauce, onion, garlic, and syrup are mixed in a beaker and mixed with a blender. Onion and garlic are prepared in the form of grinding together with the seeds, so it has the effect of mixing well with the compaction of the beef. Especially, onion and garlic are mixed with the seeds, so that they are pre-chopped before frying, so that the meat is removed and the richness is improved. The sauce with the above seasonings may be left for 20 to 30 minutes.

In step (d), 9-13 parts by weight of the sauce, sesame oil and 31-37 parts by weight of the sauce are boiled in a cooking vessel and heated to a temperature of 75 to 85 ° C. In the past, the beef was first roasted or roasted, and the onion and garlic were put in order to remove the beef from the beef. In the present invention, the sauce made of onion, garlic and regular meat was mixed in the beef before roasting, In order to improve the situation.

9 to 13 parts by weight of beef, sesame oil and 31 to 37 parts by weight of salt are added to a cooking vessel, and the mixture is continuously roasted while heating to 75 to 85 ° C. If the cooking vessel is sealed, it can be cooked more quickly, but since it produces a lot of water, it is preferable to mix it well without frying the lid in the cooking vessel and roast it evenly.

In particular, 31 to 37 parts by weight of salt corresponds to 3.1 to 3.7% by weight based on the total weight. Since the porridge itself is cooked with protein, the compaction of the beef itself can increase the salinity of the porridge, .

Step (e) is a step of heating to a temperature of 95 to 105 ° C and frying until moisture is removed. When the cooked beverage is heated at a temperature of 75 to 85 ° C, the beef is continuously fried while the beef is being cooked. It is heated to 95 ~ 105 ℃ until the moisture is removed again. At this time, the contents of the cooking vessel are filtered through the filter net to remove oil. The compaction of the beef, which is removed to some extent, is put in another container with the oil removed through the filter net, where only the beef compaction is left and the oil can be removed.

In the case of manufacturing a large amount of beef compaction by the manufacturing method of the present invention, rapid freezing treatment is carried out to store and circulate the beef. In this case, the compaction of beef without oil is kept at a temperature of 0 to 5 ° C for a certain time, And at the same time, facilitate packaging.

Then, in the space of 5 ~ 15 캜, the beef compaction is divided into a predetermined amount according to the standard, and the plastic packaging process is performed first. That is, when the compaction of the beef is kept in the refrigerated state, the compaction of the beef is not hot, so that the moisture is not generated by the heat when it comes into contact with the vinyl. It is also easy to pack the beef stored at 0 ~ 5 ℃ by vacuum packing at 5 ~ 15 ℃.

The first vacuum packed package is inspected through the metal detector for metal detection. The kind of the metal detector is not limited, but it is preferable that iron (Fe) is 3.0 mm or less and stainless steel (Stainless Use Stainless (SUS)) is 5 mm or less. The packages that pass the metal detection test can be circulated through the outer packaging process and frozen at -18 ° C in the form of the finished product.

The process of preparing the materials and putting them in the cooking container and heating them is performed in the following step.

2. Step (B)

In this step, the contents of the cooking vessel are heated to 90 to 100 ° C while releasing the sausage with a pusher, and thereafter repeatedly stirring the rice flour, broth or water, sesame oil, cut seaweed, 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. 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 mouthfeel of the rice bran is alive, it becomes a form that can be easily grasped and becomes easy to digest.

Particularly, since the seaweed is not put into the present invention, the weight of the seaweed after the cooking is increased rather than the weight of the seaweed. This is because the seaweed absorbs the seaweed or the water from the seaweed. . Therefore, in order to make porridge with pellets, in general, 500 to 600 parts by weight of broth or water is used relative to 370 to 400 parts by weight of pellets, and 600 to 700 parts by weight of broth (or water) is contained relative to 340 to 370 parts by weight of pellets have. In addition, since the weight of the seaweed is increased during cooking, the amount of mackerel is also in the range of 340 to 370 parts by weight, not 370 to 400 parts by weight per adult.

3. Step (C)

In this step, when the cooking vessel starts boiling, 2.5-3 parts by weight of salt is added, and the heating power is lowered and heated. When the cutting seaweed spreads, the heating power is restored and the heating power is restored.

The seaweed that enters the beef seaweed porridge of the present invention is introduced into the dish in an untouched state, which can shorten the time for porridge cooking. In addition, when the heating power is lowered (about 1/3 of the original heating power) and the cutting seaweed spreads, when the heating power is restored to its original state, the seaweed is softer, so that the outer surface is harder than the heat. Particularly kelp is called during the cooking process, so the kelp ingredient is excreted by the porridge itself and there is little loss of nutrients.

When the cut seaweed is blown off, the heating power is increased again to stir the entire contents of the cooking utensil. The time varies depending on the amount of the contents, but is about 5 to 8 minutes.

At this time, 2.5-3 parts by weight of salt may be added to improve the liver and flavor of the porridge itself.

4. (D) Step

This step is a step of stopping the heating applied to the cooking vessel when the contents are thickened to a certain concentration.

When the cut seaweed is blown off, the heating temperature is raised again and stirred for a certain period of time, so that the contents contained in the cooking vessel are thickened to a certain concentration as a whole. In this case, the viscosity is preferably in the range of 500 to 1500 cp (centipoises).

5. Step (E)

In this step, the contents of the cooking container are placed in a bowl, and then, at least one of the above-mentioned ingredients is placed on the contents. When the ingredients of the cooking vessel are sufficiently ripe and thickened to a certain concentration, the cooked contents are put into a bowl by putting the cooked contents in a bowl, so that the above-mentioned effect can be imparted to the flavor by giving at least one of the flour and the flour. It is preferable that both of the above-mentioned Kim powder and flour are placed.

As described above, when the porridge is prepared using the beef seaweed porridge manufacturing method of the present invention, the cooking time can be shortened to about 10 minutes while maintaining the same flavor as the ordinary porridge.

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.

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Claims (5)

(A) 340 to 370 parts by weight of killed rice, 11 to 13 parts by weight of rice flour, 600 to 700 parts by weight of broth or water, 7 to 11 parts by weight of sesame oil, 4 to 5 parts by weight of cut seaweed, and 35 to 40 parts by weight of beef Into 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 then repeatedly stirring the rice flour, broth or water, sesame oil, cut seaweed, ;
(C) When the cooking vessel starts to boil, 2.5-3 parts by weight of salt is added, and the heating power is lowered to heat the heating seaweed. And
(D) stopping the heating applied to the cooking vessel when the contents are thickened to a certain concentration; Lt; / RTI &gt;
The beef compaction comprises: (a) finishing 885 to 895 parts by weight of beef; (b) adding 45 to 51 parts by weight of onion, 09 to 13 parts by weight of garlic, and 5 to 9 parts by weight of purified meat to a blender to prepare a ground dressing; (c) chewing the sauce on the beef; (d) 9 to 13 parts by weight of sesame oil, and 31 to 37 parts by weight of salt are mixed in the sauce, and the mixture is heated at a temperature of 75 to 85 ° C, and roasted; And (e) heating the mixture to a temperature ranging from 95 to 105 ° C. when the moisture starts to be high and frying until moisture is removed,
The harvest water contains 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 and 0.05 to 0.15 part by weight of sea tangle powder Wherein the seawater contains 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 tallow powder, and 0.09 to 1.11 parts by weight of sodium succinate, and further adding purified water to the raw material stock powder,
Wherein the yeast extract has a water 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%.
The method of claim 1,
(E) placing the contents of the cooking container in a bowl, and then placing at least one of the above-mentioned ingredients on the contents; Further comprising the step of:
delete delete 3. The method according to claim 1 or 2,
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; Wherein the beef is added to the beef.

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