KR101695178B1 - Instant frozen starch noodle mixed with meat and vegetables - Google Patents

Abstract

The present invention relates to a method for preparing instant chopsticks cooked so that they can be easily heated and eaten with a complicated and manual process, and it is an object of the present invention to provide a cooking method and a cooking method, A method for producing an instant cooked freezer which is fully cooked so that it can be eaten simply by warming even if there is no common sense.

Description

(Instant frozen starch noodle mixed with meat and vegetables)

More particularly, the present invention relates to a method for preparing frozen cereal sauce, which can be easily and quickly cooked in a short period of time. The present invention relates to a method for manufacturing a frozen sieve.

It is a unique food in Korea, and it is not only able to consume vegetables and meat at the same time, but also has a healthy diet due to its unique texture.

These fish are usually boiled in boiling water and then marinated in cold water. Then, the meat beef is mixed with the vegetables such as carrots, shiitake mushrooms, onion and spinach, garlic, soy sauce, syrup, etc., And frying them in a frying pan.

As described above, since the cooking process is complicated and various ingredients are used, the cooking time is long. In order to overcome such disadvantages and to enable instant cooking, processed cereal sauces containing powder soup, hot air drying flake, confectionery, etc. have been developed. However, such instantly cooked processed cereal sauces have a disadvantage that they can not utilize flavor inherent to cereal sauces.

In Patent Document 1, the sweet potato starch is immersed in water at 30 ° C to 95 ° C for 30 minutes to 60 minutes and then slightly fried in oil for about 5 minutes to 10 minutes to prepare beef, carrot, shiitake mushroom, onion, spinach The solid is mixed with seasoning such as garlic, juice, soy sauce, syrup, sesame oil, sugar, etc., and immediately frozen at minus 35 ℃ ~ 40 ℃ for 10 minutes. Describes the processing and preservation method of instant-frozen soup which can secure the safety of food, such as preserving the initial quality of nutrition, preventing the propagation of microorganisms through freezing preservation without separate preservatives, preventing spoilage for a certain period .

Patent Document 2 discloses a method for producing a safflower sauce by preparing chlorella powder by adding chlorella powder to starch at the production stage of the present invention, mixing the safflower mushroom extract with the safflower sauce during the production of seasoning sauce, Chlorella powder and chaga mushroom extract are useful for nutritional supplementation because it is possible to consume the nutritional source of chlorella and chaga mushroom by packing the soup in container and quenching it by commercialization. And a method for manufacturing the same.

Patent Document 3 discloses a method for producing a functional surface by immersing the surface of a dry matter in 0 to 65 ° C water for 4 hours or more to make a functional surface, dehydrating the surface with a centrifuge, charging the surface of the dehydrated functional surface without further heat treatment, , Chicken meat, egg yolk, carrots, thyme mushrooms, shiitake mushrooms, and onions in order, and then freezing the hydrolysates and the added ingredients to below -30 ° C to prepare instant-frozen cherries. The present invention relates to an instant-frozen cereal sauce and a method of manufacturing the same, which enables a person to cook and serve a cereal sauce on the spot using a microwave oven.

Korean Publication No. 10-2003-0035641 Korean Publication No. 10-2006-0021937 Korean Patent No. 10-2009-0008649

The present invention relates to a method for manufacturing instant chopsticks cooked so that they can be easily warmed and eaten by a complicated and manual handmade chopstick, and it is necessary to use a tool and a fire that can be cooked by an instant chopstick and supplement a disadvantage And more particularly, to a method for producing an instant frozen chopped food which is fully cooked so that it can be eaten only when it is warmed up even if there is no cooking technique or common sense.

The traditional method of manufacturing the sesame seeds is to prepare the sesame seeds first and then salvage them, then spice it out, or put the oil in the pan, and roast it. Mostly, the way to avoid water is to spoil the sauce and the color is not good While there is a disadvantage in that it is possible to give a tastful flavor since it uses a lot of oil, the method of frying the oil without sprinkling the sauce has the disadvantage that in the present invention, the dried saucer is sauteed in the sauce which is seasoned and the color is good, It is an object of the present invention to provide a novel manufacturing method capable of maintaining the elasticity of the noodles by processing less moisture.

In addition, since the spices and the manufacturing method of the present invention determine the most important taste and quality of the sesame seeds, the seasoning and the manufacturing method are the same, but it is another object to make various kinds of seasonings by using various kinds of the ingredients.

In order to achieve the above-mentioned object of the present invention, firstly, the surface of the sugar bean is put into a sauce which has been pre-seasoned without spilling the sugar in the water, and the sugar bean is boiled, The effect of keeping the elasticity of the cotton and improving the texture is provided by using.

In addition, it was used effectively to make a variety of flavorful sake by giving a little change to the ingredients used as the ingredient.

In the case of mushroom soup, four kinds of mushrooms are produced. Four kinds of mushrooms are cooked separately in order to preserve the original taste of mushrooms. Vegetables are also rich in flavor by using bell pepper (paprika) And eggs were used for better color.

In the case of seafood chowder, the four seafoods that match the seaweed are roasted with oyster sauce, chili oil, and garlic, respectively, to add flavor and flavor. Vegetables also use green pepper and red pepper to add flavor and color to match with seafood. I made a little bit of hot spicy soup using the seafood which is not used well.

According to the present invention, the quick-frozen tea according to the present invention is a simple food which can be easily eaten in a short time by a simple cooking device such as a microwave oven, which can not be eaten easily because of a lot of manual labor and is troublesome. It is not only easy to prevent and store, but also can be readily available when needed.

It is Korean food like bibimbap, but it is one of the few foods that foreigners can enjoy enough. It is not a side dish but an a la carte menu. In addition, vegetables and other ingredients, except cotton, are changed, so that they can be used in a variety of flavors without lagging behind in nutrition by using various ingredients.

These mushrooms and seafood sauces are tasteless and clean compared to commonly used pork dishes. Also, because they do not take meat and exempt meat from meat, they can be exported to any country. .

Accordingly, the present invention not only contributes to the globalization of the soup, but also provides an opportunity to provide a platform for exporting to abroad. Also, anyone can easily use the sourced soup as a food that can be eaten only by heating without special recipe.

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

Primary material preparation phase

First, 500 - 700 g of onion were washed with water, washed thoroughly with water, and then subdivided into 0.5 cm thick pieces. Then, 2 parts by weight of edible oil and 1 part by weight of salt were added to 100 parts by weight of onion, It is roasted for 3 minutes and cooled.

Remove 40 ~ 60g of garlic and peel it.

Remove 400 ~ 600g of spinach, wash with water, cut into 6 ~ 7cm size, put in 0.1% salt water of 95 ℃ or more for 10 seconds, quickly put in cold water below 20 ℃ and rinse.

Remove 200 ~ 400g of carrots, wash them, cut into a size of 0.2cm x 6cm, cover with 0.1% of salt water at 95 ℃ or more for 20 seconds, spread on a tray and dehydrate naturally.

50 ~ 70g of thistle mushroom was immersed in water at room temperature for 2 hours, and after the incompetent part was removed, it was cut into 3 ~ 4cm size. 2 parts by weight of cooking oil was added to 100 parts by weight of thistle mushroom, 1 part by weight of salt was put in a pan of medium- Fry them. Unfold and cool.

After separating egg yolk and whites from 200 to 400 g of eggs, 1 part by weight of salt is added to 100 parts by weight of each egg, and the eggs are thinly kneaded in a weak fire. Fully chilled zidans are cut into small pieces of 0.2 cm x 6 cm.

Mushroom soup

1. Preparation of Secondary Materials

200-400g of Oyster mushroom is poured in water over 95 ° C for 2 minutes and then rinsed in cold water to remove water and cut to a thickness of about 0.5 cm.

Dry shiitake mushrooms are called water at 30 ~ 40 ℃, remove the water, remove the water, and prepare 200 ~ 300g. Remove 200 ~ 300g of shiitake mushroom from the column and rinse in cold water for 2 minutes. After that, the thickness is reduced to about 0.3 cm.

200 ~ 400g of the mushroom is removed and the root of the root is removed, then cut into a size of 0.5cm x 6cm

For mushrooms, 2 parts by weight of cooking oil is added to 100 parts by weight of each, and 1 part by weight of salt is poured in a pan of medium heat for 3 minutes. Unfold and cool.

100 ~ 300g of red pepper and red pepper were removed from each portion of 0.5cm x 6cm, and 2 parts by weight of cooking oil was added to 100 parts by weight of each, and 1 part by weight of salt Put the boil and fry for 3 minutes. Unfold and cool.

Each material must be roasted separately to preserve the color and taste of each material.

2. Instant cooking

Cut about 1kg using a cutter to about 20cm.

Bring 5,500 ~ 7,000 ml of bottled water, 450 ~ 550ml of soy sauce, 250 ~ 350g of sugar, 50 ~ 75g of cooking oil and boil together. When the sauce boils, put the bean curd and cook for 10 ~ 15 minutes.

When the saucer is made from the water after the saucer is first prepared without water in the water, the sauces are evenly distributed on the surface, the color is also good, and the water content of the surface is also moderate so that the elasticity of the cotton is not greatly affected even if it is frozen later .

In this way, boil the water immediately and remove the water naturally by supporting the sieve for 20 ~ 30 minutes, adding 20 ~ 40g sesame oil and stirring it evenly.

The reason why sesame oil is mixed immediately is to prevent spreading, but also to make the flavor good and not stick to each other.

3. Stirring step

Spinach, carrot, onion, blue bell pepper, thyme mushroom, oyster mushroom, mushroom mushroom, and shiitake mushroom, which are prepared by mixing the vegetable except the first cooked vermicelli and zidane, 300g, pepper 7 ~ 15g, sesame oil 100 ~ 250g, sesame 30 ~ 50g, and stir well.

Prepared cooked vermicelli and zidane are prepared separately.

4. Packaging step

The finished materials are first vacuum packed in a PE-packed vacuum pack. First, put the cooked dough 150 ~ 200g down, and the upper part of the cooked vegetables 50 ~ 60g of stirring, put the top of the vegetable side 10 ~ 20g and put the vacuum packaging. At this time, put the bottom part and the top part separately so that the bean curd and vegetables do not mix with each other.

The reason for the vacuum packing is to prevent microorganisms and to increase the preservation period while suppressing evaporation of water during freezing, and also to maintain the flavor.

Vacuum packaged sesame seeds are stored frozen at freezing temperatures of minus 30 ~ 40 ℃.

5. How to eat

The vacuum packed freezer of the present invention cuts the end of the bag slightly to form an air hole, and then completes the outer surface in a microwave oven in a frozen state within 4 minutes. If you mix it with the vegetables and the dangyang, you can easily eat it without complicated cooking process in a short time.

Seafood

1. Preparation of Secondary Materials

300 ~ 500g of squid is washed well, the skin is removed, and the skin is cut to 1 x 6cm. Then, 1 part by weight of edible oil and 2 parts by weight of pepper oil are added to 100 parts by weight of pan squid, and then 5 parts by weight of garlic is added. Put 2 parts of oyster sauce and fry for 3 minutes.

300 ~ 500g of the cocktail shrimp was dissolved in 3% of salt water, and then the water was dehydrated. Then, 1 part by weight of cooking oil and 2 parts by weight of pepper oil were added to 100 parts by weight of the cocktail shrimp, and 5 parts by weight of garlic was added. Of cocktail shrimp, 2 parts of oyster sauce is put, and roasted for 2 minutes.

After washing 200 ~ 400g of egg yolks with 3% of salt water and dehydrating the water naturally, 1 part by weight of edible oil and 2 parts by weight of pepper oil are added to 100 parts by weight of egg yolk and then 5 parts by weight of garlic is added to the pan. Add 2 parts by weight of oyster sauce and fry for 2 minutes.

After 200 ~ 400g of skunk cabbage was removed, washed with 3% of brine, and the water was dewatered. Then, 1 part by weight of edible oil and 2 parts by weight of pepper oil were added to 100 parts by weight of squash, and then 5 parts by weight of garlic was added. Add a trimmed amount of squid and add 2 parts by weight of oyster sauce to 100 parts by weight of squid, and roast for 2 minutes.

The blue and red pepper are washed and the water is removed and the half is cut. Then, the seeds are bled out and cut into a size of 0.2 x 6 cm. At this time, it is not necessary to slice it diagonally. Add 2 parts by weight of edible oil to 100 parts by weight of each of the prepared blue and red pepper, add 1 part by weight of salt in a pan of medium heat and roast for 1 minute. Unfold and cool.

2. Steps to cook the persimmon

Cut about 1kg using a cutter to about 20cm.

Bring 5,500 ~ 7,000 ml of bottled water, 450 ~ 550ml of soy sauce, 250 ~ 350g of sugar, 50 ~ 75g of cooking oil and boil together. When the sauce boils, put the bean curd and cook for 10 ~ 15 minutes.

If you make the sauce first without making the dough face the water, make the sauce first, then the sauce will be spread evenly on the surface, the color will be pretty and the moisture will be adequate, so the elasticity of the surface will not be greatly affected even if it is frozen later. This way of boiling is saved immediately and the sieve is held for 20 ~ 30 minutes to remove the water naturally, 20 ~ 40g of sesame oil is added and stirred evenly.

The reason why sesame oil is mixed immediately is to prevent spreading, but also to make the flavor good and not stick to each other.

3. Stirring step

Spinach, carrot, onion, mushroom, squid, squid, cocktail shrimp, prawns and mackerel are mixed with 200 ~ 300g of sugar, 200 ~ 300g of sugar, seasoned with vegetables except for the first cooked vermicelli and zidane. ~ 15g, sesame oil 100 ~ 250g, sesame oil 30 ~ 50g, and stir well.

Prepared cooked vermicelli and zidane are prepared separately.

4. Packaging step

The finished materials are first vacuum packed in a PE-packed vacuum pack. First, put the cooked dough 150 ~ 200g down, and the upper part cooked, stir the vegetables and seafood 50 ~ 60g, put the top of the vegetable side 10 ~ 20g and put the vacuum packaging. At this time, the bottom part and the top part are separated so as not to be mixed with each other.

The reason for the vacuum packing is to prevent microorganisms and to increase the preservation period while suppressing evaporation of water during freezing, and also to maintain the flavor.

Vacuum packaged sesame seeds are stored frozen at freezing temperatures of minus 30 ~ 40 ℃.

5. How to eat

The vacuum packed freezer of the present invention cuts the end of the bag slightly to make an air hole, and then completes the outer surface in a microwave oven in a frozen state within 4 minutes. If you mix it with the vegetables and the dangyang, you can easily eat it without complicated cooking process in a short time.

Claims (4)

delete delete A method for preparing instant-frozen cereal sauce,
500 to 700 parts by weight of onion are cut into 0.5 cm thick pieces. 2 parts by weight of edible oil and 1 part by weight of salt are mixed with 100 parts by weight of onion, roasted for 3 minutes and cooled to prepare 40 to 60 parts by weight of garlic. To 600 parts by weight was cut to a size of 6 to 7 cm, and the mixture was soaked in 0.1% saline solution at 95 ° C for 10 seconds and rinsed with water at 20 ° C to be natural dehydrated, and 200-400 parts by weight of carrots were cut into 0.2 cm × 6 cm The mixture was prepared by soaking in 0.1% of salt water at 95 ° C for 20 seconds and then being prepared by natural dehydration. 50-70 parts by weight of the mushroom was immersed in water for 2 hours and then cut into 3-4 cm size. 2 parts by weight of salt and 1 part by weight of salt were added and roasted for 5 minutes and then cooled to prepare 200 to 400 parts by weight of egg yolks and whites were selected and 1 part by weight of salt was added to 100 parts by weight of yolk and whites respectively, thin Preparing a whole primary material by preparing a zircon after spreading it, cooling it, and preparing it by cutting into a size of 0.2 cm x 6 cm;
300 to 500 parts by weight of squid were washed well and the skin was removed. The skin was cut into 1 cm x 6 cm. Then, 1 part by weight of cooking oil and 2 parts by weight of pepper oil were added to 100 parts by weight of squid and 5 parts by weight of garlic was added. Adding 2 parts by weight of oyster sauce together with the squid on the ground and roasting for 3 minutes to prepare;
300 to 500 parts by weight of the cocktail shrimp were thawed in 3% of brine, and the water was dehydrated naturally. Then, 1 part by weight of edible oil and 2 parts by weight of pepper oil were added to 100 parts by weight of the cocktail shrimp, and 5 parts by weight of garlic was added. Adding 2 parts by weight of the sauce and roasting for 2 minutes to prepare;
200 to 400 parts by weight of the egg yolks were washed with 3% of brine, and the water was dehydrated naturally. Then, 1 part by weight of edible oil and 2 parts by weight of pepper oil were added to 100 parts by weight of the egg yolk and then 5 parts by weight of garlic was added. And 2 parts by weight of fructose and roasted for 2 minutes to prepare it;
200 ~ 400 parts by weight of mackerel were washed with 3% of salt water and dehydrated. Then, 1 part by weight of edible oil and 2 parts by weight of pepper oil were added to 100 parts by weight of mackerel and 5 parts by weight of garlic was added Adding 2 parts by weight of oyster sauce to boiling water and stirring and preparing for 2 minutes;
Blue and red pepper were cut into a size of 0.2 cm x 6 cm and 2 parts by weight of cooking oil and 1 part by weight of salt were added to 100 parts by weight of each of blue pepper and red pepper and roasted for 1 minute,
450 to 550 parts by weight of fresh water, 250 to 350 parts by weight of sugar, 50 to 75 parts by weight of cooking oil, 1000 parts by weight of the dried bean curd with a size of 20 cm, and boiled for 10 to 15 minutes Removing the water naturally, and adding 20 to 40 parts by weight of sesame oil, and uniformly stirring the dough;
This is a step to mix and season the vegetables except the first cooked vermicelli and the zidane and add the spinach, carrot, onion, garlic, thyme mushroom, chili pepper, red pepper, squid, cocktail shrimp, 200 to 300 parts by weight of pepper, 7 to 15 parts by weight of pepper, 100 to 250 parts by weight of sesame oil, and 30 to 50 parts by weight of sesame oil. And
The cooked ingredients are first packed into a vacuum pack of PE material to be vacuum packed, the cooked face downward, the upper part of the cooked vegetables and seafood, the eggs are placed on the top of the vegetable side, So that the undersurface and the vegetable are not mixed with each other. The method of claim 1, wherein the lower portion and the upper portion are separately packed and vacuum-packaged, and then rapidly frozen in a freezer at a temperature of 30 to 40 캜 for storage. delete