KR101581630B1 - Bulgogi Small Octopus Gruel Cooking Method - Google Patents

Abstract

The present invention relates to a method for preparing porridge of barbequed beef and a small octopus using: a barbequed beef source in order to improve a barbequed beef flavor by removing a bad odor of beef and softening meatiness, and balance a taste in the small octopus and the barbequed beef; and rice porridge.

Description

{Bulgogi Small Octopus Gruel Cooking Method}

The present invention relates to a method for preparing roasted octopus porridge, which comprises the steps of eliminating the specific beef, improving the flavor of roast meat by softening the meat quality, and forming a harmony of the taste of octopus and bulgogi, And a method for manufacturing porridge.

Bulgogi, especially cow bulgogi, is one of the unique foods famous for its good taste and texture, which is acknowledged in overseas of Korean traditional foods. It is also a food that is loved by the whole nation so that it can be easily made at home.

In general, although dead foods can be easily eaten, baby food, and patient food, they can be supplied with abundant nutrition according to the materials to be added. Therefore, they have recently been widely used as simple food, appetite enhancement type, Recently, it has been used as a substitute for an appetizer or soup, developed as a canned food or an instant food, and is being marketed in various kinds.

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, since the heating time for the bamboo manufacturing takes a long time, when the demand is concentrated in a short time, the supply is difficult and the fuel consumption is 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.

Also, due to the nature of carbohydrate-based porridge, it is necessary to develop porridge containing both meat and seafood to prevent nutrient imbalance due to protein deficiency.

[Patent Document 1] Korean Patent No. 10-0064116 "Method for manufacturing roasted octopus porridge ", 2010.06.14. open [Patent Document 2] Korean Published Patent Application No. 2013-0131046, "Method of manufacturing roasted octopus porridge ", 2013.12.03. open

In order to solve the above problem, the present invention aims to develop a porridge which is harmoniously mixed with meat and seafood, and which has a mouthfeel so that the general person can eat it. Therefore, we would like to provide roasted meat octopus porridge using sushi rice prepared in advance so that it can be cooked in a short time.

In addition, we intend to develop a method of reducing the content of garlic as a blend ratio of undiluted bovine raw material which can be stored for a long period of time. Therefore, I would like to develop a porridge containing bulgogi using a small bulgogi sauce, which is characterized by the addition of chopped garlic to the diluted sauces used for later cooking and garlic divided into two.

In order to solve the problems of the present invention, the present invention provides a method of preparing a meat product, comprising the steps of: (A) preparing 90 to 110 parts by weight of cutting octopus and 40 to 80 parts by weight of spicy meat; (B) 340 to 370 parts by weight of killed rice, 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, and 500 to 600 parts by weight of broth or water. (C) heating the contents of the cooking vessel to 90 to 100 DEG C while releasing the pellets with a pusher, introducing the sauteed bulgogi into the cooking vessel, feeding the cut octopus, , Repeatedly stirring the well-mixed carrots and broth or water to make a good mix; And (D) adding 2 to 4 parts by weight of salt into the cooked container when the contents of the cooked container starts boiling, stirring the mixture for a predetermined period of time and thickening the mixture to a predetermined concentration; Which comprises the steps of:

(E) stopping the heating of the cooking vessel and adding and mixing 16-20 parts by weight of chopped leek to the contents of the cooking vessel; The method comprising the steps of:

(F) placing the contents of the cooking container in a bowl, and then placing at least one of the above ingredients in a predetermined amount on the contents; The method comprising the steps of:

In the present invention, the broth is selected from the group consisting of 80 to 84 parts by weight of tangle powder, 6 to 8 parts by weight of dextrin, 4.0 to 4.6 parts by weight of salt, 0.9 to 1.3 parts by weight of bonito powder, 0.4 to 0.8 parts by weight of kelp powder, 1.11 parts by weight of purified water is further mixed with 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 seaweed powder, and 3,000 parts by weight of purified water to 200 parts by weight of a concentrated water solution comprising 0.05 to 0.15 part by weight of seaweed powder.

(1) 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 占 폚 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. Together.

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 be fed into bulgogi octopus porridge is relatively low, and the storage efficiency of broth is high.

4. Unlike regular bulgogi seasoning, garlic is added sequentially so that the ripening of the primary garlic and the aging of the secondary minced garlic will further soften the meat quality of the beef, further improving the flavor of the bulgogi.

[Figure 1] is a flowchart of a method for preparing roasted octopus porridge provided by the present invention.
[Fig. 2] is a flow chart of the process of manufacturing pellets.
[Fig. 3] is a flow chart of a process for producing a raw material for raw material for producing broth.
[Fig. 4] is a flow chart of a process of producing a watercolor concentrate for producing water.

The present invention relates to a method for producing soy sauce, comprising the steps of: (A) preparing 90 to 110 parts by weight of cutting octopus and 40 to 80 parts by weight of sauteed bulgogi; (B) 340 to 370 parts by weight of killed rice, 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 chopped carrots, and 500 to 600 parts by weight of broth or water. (C) heating the contents of the cooking vessel to 90 to 100 DEG C while releasing the pellets with a pusher, introducing the sauteed bulgogi into the cooking vessel, feeding the cut octopus, , Repeatedly stirring the well-mixed carrots and broth or water to make a good mix; And (D) adding 2 to 4 parts by weight of salt into the cooked container when the contents of the cooked container starts boiling, stirring the mixture for a predetermined period of time to thicken the mixture to a predetermined concentration (see FIG. 1) Reference).

Hereinafter, the present invention will be described in detail with reference to specific embodiments.

1. Step (A)

In the step (A), 90 to 110 parts by weight of cut octopus and 40 to 80 parts by weight of sauteed bulgogi are prepared. The present invention is to provide a porridge dish containing seafood octopus and meat roasted meat together with 90 to 110 parts by weight of cut octopus and 40 to 80 parts by weight of spicy roast meat.

First, the octopus is cut into a length that can be eaten for a certain length by using frozen fresh products, chilled, and thawed frozen products. Octopus can be packed with water in it.

Beef bulgogi is prepared for roasted beef with a grilled beef to match with the dish. Particularly, the seasoning for bovine bulgogue is 190-210 parts by weight of soy sauce, 780-820 parts by weight of water, 68-72 parts by weight of starch syrup, 160-180 parts by weight of sugar, 75-85 parts by weight of myrtle, 75-85 parts by weight of garlic, 1 to 3 parts by weight of a raw bull meat stock solution.

The source of the stock solution is 190 to 210 parts by weight of soy sauce, 780 to 820 parts by weight of water, 68 to 72 parts by weight of starch syrup, 160 to 180 parts by weight of sugar, 75 to 85 parts by weight of myrtle, 75 to 85 parts by weight of garlic, And the mixture is prepared by mixing 1900 ~ 2100 parts by weight of the raw material of bovine raw material, 1900 ~ 2100 parts by weight of water, 230 ~ 250 parts by weight of minced garlic and 85 ~ 95 parts by weight of sesame oil. have.

240 to 740 parts by weight of the diluted low-fat meat sauce prepared as described above may be mixed with 600 parts by weight of the cow bulgogi so as to prepare sauteed bulgogi marinade.

In particular, 68 to 72 parts by weight of starch syrup and 160 to 180 parts by weight of sugar are mixed. It is preferable that the ratio of starch syrup to sugar is 1: 1 to 1.5. Starch is a viscous sweetener made by partially hydrolyzing starch or starch raw materials with acids or enzymes. It is a mixture of starch and starch raw material with dextrin which is resistant to heat and moisture absorption and is no longer decomposed. Therefore, it has a unique flavor, And the like. Therefore, when the starch syrup and the sugar are added at a ratio of 1: 1 to 1.5: 1, the flavor is improved and maintained.

Garlic is also included in the source of raw bulgogi and garlic is also included in the diluted sauce of small bulgogi. As a result, garlic is cooked twice. As a result, unlike regular bulgogi seasoning, garlic is added sequentially, The aging of garlic and the degree of aging of the second minced garlic have the effect of further improving the flavor of cow bulgogue by making the beef meat more smooth.

2. Step (B)

In the step (B), 340 to 370 parts by weight of mackerel, 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 chopped carrot, and 500 to 600 parts by weight of broth or water are put into a cooking vessel .

As shown in FIG. 2, (4) 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. 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.

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% 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 color (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 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 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 temperature during the heating is preferably maintained at 100 to 110 ° C., but the temperature of the autoclave is elevated to a high temperature of 110 to 130 ° 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.

As described above, the inside of the heated pressure cooker becomes a thick paste form in a state of high viscous state as the water is seeping while the mixture is getting ripe by high pressure.

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 . When the pressure and temperature are reached, the heating is stopped after 30 ~ 60 seconds, and the weight is waited for natural removal without opening the weights. After 30 ~ 60 seconds elapsed after the additional movement, lb is maintained at high temperature and high pressure, the gloss of the rice grain is improved and the texture is kept soft and elastic.

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

The experimental group and the control group were 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 further movement under the high pressure and high pressure condition in the autoclave, 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 experimental table, it was found that the time from the start of the further movement to the time when the kimchi was removed was about 30 to 60 seconds, and the gloss, texture and moisture content were high. On the contrary, if it exceeded 100 seconds, .

At this time, the time for removing the steaming 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 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.

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

After step (3), the following step (4) may be further performed. In step (4), the cooked contents are placed in a container after the steam of the pressure cooker has completely disappeared and covered with a wet cotton cloth 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.

After the steam of the pressure cooker completely disappeared, the cooked contents may be packed in a container and sealed or packaged for refrigeration or freezing. In this case, it is preferable to pack 340 ~ 400g per person. 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 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 a porridge, sesame oil is added to sesame oil, and then boiled with boiling water or water for 1 hour or more when the rice is translucent or transparent. In the present invention, since the pre-made sushi rice is used, Put powdered rice flour into the flour. The rice flour serves as an intermediary medium for harmonizing the broth and rice. In other words, it mixes with the broth and gradually develops the viscosity of the amylose of the rice flour by heating, resulting in the gelatinization of the starch and the mixing of the broth with the rice. When the rice flour is 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 less than 5 times of water or broth as compared with rice in general porridge. This is because the water content of rice is higher than that of ordinary rice, so it is possible to cook with only 1.5 ~ 2 times of broth.

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.

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 And 0.05 to 0.15 parts by weight of tallow powder in 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 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 vessel of appropriate size, adding dried kelp flakes and purified water, Heated for 2 hours, filtered through a filter screen of 250 to 300 mesh, and further heated to 60 to 70 ° C to be concentrated to 12 to 14 bx.

3. Step (C)

Wherein the step (C) comprises heating the contents of the cooking vessel to 90 to 100 DEG C while releasing the sausage with a pusher, adding the sauce to the cooking vessel, feeding the cut octopus, Powder, sesame oil, chopped carrots, and broth or water.

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 temperature condition during heating is preferably 90 to 100 ° C, which may also affect the palatability for the mixing of pellets or broth.

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

As described above, the pork loin is loosened in the cooking vessel, then the pork loin is added to the sauce, and then the cut octopus is put in. The sauce is cooked at a higher temperature than the sauce.

4. Step (D)

In the step (D), when the content of the cooking vessel starts to boil, 2-4 parts by weight of salt is added and stirred for a predetermined time to thicken to a predetermined concentration. At this time, the viscosity of the bulgogi octopus bean preferably ranges from 500 to 1500 cp (centipoise). When the contents start to boil, the liver or the seasoning is added to the liver.

5. Step (E)

In the step (E), heating to the cooking vessel is stopped and 16-20 parts by weight of chopped leek is added and mixed. In this way, the flavor and texture of leek can be saved.

6. Step (F)

The step (F) is a step of putting the contents of the cooking container in a bowl, and then placing at least one of the above ingredients on the contents. Therefore, it is possible to make a unique flavor by applying the effect of decoration to the roasted meat octopus porridge. 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.

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Claims (5)

(A) preparing 90 to 110 parts by weight of cutting octopus and 40 to 80 parts by weight of sauteed bulgogi;
(B) 340 to 370 parts by weight of killed rice, 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 chopped carrots, and 500 to 600 parts by weight of broth.
(C) heating the contents of the cooking vessel to 90 to 100 DEG C while releasing the pellets with a pusher, introducing the sauteed bulgogi into the cooking vessel, feeding the cut octopus, , Repeatedly stirring the well-mixed carrots and broth to mix well;
(D) 2 to 4 parts by weight of salt is added to the cooked container when the contents of the cooked container starts to boil, and the mixture is stirred for a predetermined time to thicken to a predetermined concentration; And
(E) stopping the heating to the cooking vessel and adding and mixing 16-20 parts by weight of chopped leek to the contents of the cooking vessel,
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 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,
(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 meat with a wet cotton cloth.
(A) preparing 90 to 110 parts by weight of cutting octopus and 40 to 80 parts by weight of sauteed bulgogi;
(B) 340 to 370 parts by weight of killed rice, 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 chopped carrots, and 500 to 600 parts by weight of water.
(C) heating the contents of the cooking vessel to 90 to 100 DEG C while releasing the pellets with a pusher, introducing the sauteed bulgogi into the cooking vessel, feeding the cut octopus, , Repeatedly stirring so that the chopped carrots and water are mixed well;
(D) 2 to 4 parts by weight of salt is added to the cooked container when the contents of the cooked container starts to boil, and the mixture is stirred for a predetermined time to thicken to a predetermined concentration; And
(E) stopping the heating to the cooking vessel and adding and mixing 16-20 parts by weight of chopped leek to the contents of the cooking vessel,
The harvesting water 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 parts by weight of yeast extract, And 3,000 parts by weight of purified water in relation to 200 parts by weight of the concentrated water-containing liquid,
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,
(A) 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 0.05 To 0.15 part by weight of the mixture in a mixing vessel; (b) stirring the contents of the mixing vessel while heating the contents of the mixing vessel to a temperature of 85 to 90 DEG C for a predetermined time; And (c) stopping the stirring when the contents have a predetermined viscosity and gradually cooling the mixing container at a temperature of 75 to 80 ° C.,
(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 meat with a wet cotton cloth.
delete 3. The method according to claim 1 or 2,
(F) placing the contents of the cooking container in a bowl, and then placing at least one of the above-mentioned ingredients on the contents; The method of claim 1,

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