KR101712731B1 - Method for manufacture of canned kimchi stew - Google Patents

Abstract

According to the present invention, there is provided a method of manufacturing a canned food for kimchi stew, comprising the steps of: preparing a kimchi and aging the kimchi until the pH of the kimchi becomes 3.5 to 4.5 or less in a refrigerator set at 5 ° C; A second step of vertically cutting the aged kimchi in a size of 2 to 5 cm by manual operation while maintaining the shape of the Kimchi in the first step; A third step of dewatering the kimchi broth in the kimchi flakes cut in the second step; Preparing a kimchi sauce containing kimchi juice, non-seasoned and purified water separated in the third step, sterilizing the kimchi sauce at 100 ° C, and maintaining the temperature at 90 ° C; The fifth step of putting the cooking oil into the steam jacket of the double jacket and heating the cooking oil; A sixth step of putting the dehydrated kimchi dewatered in the third step into the steam pot of the double jacket heated in step 5 and roasting it with cooking oil; A seventh step of preparing a roasted kimchi by mixing pork or chonggukjang, seasoning and seasoning with dehydrated kimchi roasted in edible oil in step 6; An eighth step of filling 50 to 65 parts by weight of the roasted kimchi prepared in the seventh step and 35 to 50 parts by weight of the kimchi sauce prepared in the fourth step into a can, And a ninth step of putting the temperature of the canned corn in the eighth step into the high pressure steam sterilizer while maintaining the product temperature at about 90 ° C, sterilizing the mixture at 110 ° C for 20 minutes, and slowing down the steam pressure by the sprinkler, .
The effect of the present invention is to provide a method of manufacturing a canned food for kimchi stew that can be circulated at room temperature for 3 years, and boiled water is added in an equal amount to instantly enjoy the kimchi stew.

Description

Technical Field [0001] The present invention relates to a method of manufacturing canned kimchi stew,

The present invention relates to a method for manufacturing canned food for kimchi stew. More specifically, the present invention relates to a method for preparing a kimchi stew for canning, which can be easily mixed with a sauce containing pork or chungkukjang, And a manufacturing method thereof.

Generally, kimchi is a fermented food made mainly of various vegetables, and is representative of Korean traditional food, and due to its unique nutritional characteristics being known scientifically, it is known internationally, and the population of edible population is greatly increased.

Although the taste and nutritional value of this kimchi is deeply embedded in the sentiment of our dietary culture and the international demand has exploded so rapidly, the number of ingredients, mixing ratios and conditions, It is difficult to store for a long time and it is difficult to distribute it, and there is a problem that the kimchi soup can be contaminated and odor can be released due to careless handling.

In particular, the kimchi stew that is currently being manufactured and distributed is a product that is packaged in a retort pouch and needs to be cooked. The shelf life is about one year due to refrigeration or freezing, and it can not be taken immediately.

When cooking kimchi stew with home-made kimchi, it was inconvenient to prepare a well-cooked kimchi stew kimchi separately and to add more seasonings and seasonings. In particular, it was easy to add boiling water to kimchi stew There is no way to enjoy it yet. In addition, enjoying Kimchi stew in foreign countries is extremely limited in terms of raw materials, and the problem of distribution and the difficulty of cooking in foreign countries is inconvenient.

Korean Patent Publication No. 10-2000-0023941 Korean Patent Laid-Open Publication No. 10-2004-0042558

It is an object of the present invention, which has been devised to solve the problems as described above, to provide a kimchi stew that can be sterilized by pouring roasted dehydrated kimchi into a steel can and filling the sauce with kimchi sauce, It is easy to carry and store easily, and it is safe to use as a safe kimchi stew, and it has a unique flavor and taste. The present invention provides a method for preparing instant canned kimchi stew, which can take a kimchi stew without any odor.

Also, the object of the present invention is to provide sauteed kimchi and kimchi sauce, which is prepared with pork or chongkukjang as well as sauce and seasoning added thereto, so that it is not troublesome to cook as an instant food, The present invention provides a method for manufacturing canned instant canned kimchi, which can produce various kinds of kimchi jjigae mixture and enjoy a delicious and nutritious kimchi jjigae easily in indoor or outdoor environment.

In order to achieve the above object, according to the present invention, there is provided a method for manufacturing a canned food for kimchi stew, which comprises aging the kimchi until the pH of the kimchi reaches 3.5 to 4.5, 1 process; A second step of vertically cutting the aged kimchi in a size of 2 to 5 cm by manual operation while maintaining the shape of the Kimchi in the first step; A third step of dewatering the kimchi broth in the kimchi flakes cut in the second step; A fourth step of preparing a kimchi sauce containing kimchi broth separated in the third step and sterilizing the kimchi sauce at 100 ° C and maintaining the temperature at 90 ° C; The fifth step of putting the cooking oil into the steam jacket of the double jacket and heating the cooking oil; A sixth step of putting the dehydrated kimchi dewatered in the third step into the steam pot of the double jacket heated in step 5 and roasting it with cooking oil; A seventh step of preparing a roasted kimchi by mixing pork or chonggukjang, seasoning and seasoning with dehydrated kimchi roasted in edible oil in step 6; An eighth step of filling 50 to 67 parts by weight of the roasted kimchi prepared in the seventh step and 33 to 50 parts by weight of the kimchi sauce prepared in the fourth step into a can, And a ninth step of putting the temperature of the canned corn in the eighth step into the high pressure steam sterilizer while maintaining the product temperature at about 90 DEG C, sterilizing the mixture at 110 DEG C for 20 minutes, and slowing down the steam pressure by the sprinkler, .

In addition, the aged kimchi, pH 3.5 to 4.5, was cut vertically at 2 to 5 cm. The sauteed sauteed kimchi and kimchi sauce were placed in a canister for secondary sterilization at 110 ° C for 20 minutes, The pH of the resulting mixture is made to be 4.5 or less, and distribution is possible at room temperature for 3 years, and boiling water is added in the same amount, so that the instant kimchi stew can be enjoyed.

In addition, the kimchi sauce prepared in the fourth step may include kimchi soup, non-seasoning, citric acid and purified water, and the non-seasoning may include purified water, radish, tablets, anchovy, kelp, 57 to 65 parts by weight of the above-mentioned stir-fried kimchi and 35 to 43 parts by weight of the kimchi sauce are added to 100 parts by weight of the mixture filled in the barrel.

As described above, the effect of the present invention is that the canned can of iron can be filled with stir-fried kimchi and kimchi sauce which is roasted with dehydrated kimchi so that the pH is lowered to 4.5 or less, It is high in shelf life and can be increased to 36 months or more. It is easy to carry and store, and it is easy to use. It is a safe kimchi stew, which has a unique taste, color and flavor and consumes Kimchi stew The present invention can provide a method of manufacturing a canned pot for a kimchi stew.

The effect of the present invention is that the sauteed kimchi and kimchi sauce are prepared including pork or chongkukjang in addition to seasonings and seasonings, and are easy to cook, easy to prepare, and have various kinds of kimchi chicory mixture The present invention can provide a method of manufacturing a canned food for kimchi stew that can be easily produced and cooked, and can enjoy a delicious and nutritious kimchi stew from a single person or indoors or outdoors.

In addition, the effect of the present invention can provide a method of manufacturing canned food for kimchi stew, which can make Korean taste more favorable to foreigners.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below. The present invention may, however, be embodied in many different forms and should not be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the concept of the invention to those skilled in the art. Is provided to fully convey the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.

Further, in describing the embodiments, description of technical contents which are well known in the technical field of the present invention and are not directly related to the present invention will be omitted. This is for the sake of clarity of the present invention without omitting the unnecessary explanation.

Hereinafter, a method for manufacturing a canned food for kimchi stew can be described according to embodiments of the present invention.

The method for manufacturing canned food for kimchi stew is prepared by filling stir-fried kimchi and kimchi sauce into canned food.

Step 1: Prepare a well-aged kimchi at a temperature of 5 ° C for at least 2 months, so that the pH of the kimchi becomes 3.5 ~ 4.5.

The prepared kimchi has a pH value of 4.5 or less of the final product of kimchi stew. The kimchi stew will have a pH of 4.5 or less, and the seasoned cabbage can be cooked with various sauces such as radish, red pepper powder, fish sauce, garlic, leek, onion, onion, ginger, apple, It is dipped kimchi.

On the basis of 100 parts by weight of the kimchi, 69.2 parts by weight of pickled Chinese cabbage, 9.3 parts by weight of radish, red pepper powder, fish sauce, garlic, leek, onion, onion, ginger, grass, syrup and sugar were included.

Step 2: In the first step, the aged kimchi is cut into 2 to 5 cm by manual cutting while maintaining the shape of the kimchi as much as possible, thereby minimizing the tissue destruction of the kimchi and eliminating the stickiness of the kimchi .

Step 3: The process of separating cut kimchi flakes and kimchi soup. This is to make kimchi soup sauce for the texture and texture of kimchi soup. It is used for mixing with kimchi soup sauce. Because kimchi is not roasted, it is boiled, or the tissues are tangled and disappeared by heat, so the kimchi soup should be dehydrated. At this time, forced dehydration or centrifugal separator should not be used. Put kimchi soup in a well-drained teabag and let it dehydrate naturally, but leave it until the kimchi soup does not run down. Accordingly, a raw material for roasting kimchi is prepared.

Fourth step; Kimchi sauce is prepared and sterilized at 100 ℃ and kept at 90 ℃. At this time, kimchi sauce uses kimchi soup separated from kimchi as a basic base, and is filled with stir-fried kimchi when filled in a steel can.

Such kimchi sauce includes kimchi soup, non-spice and purified water.

Specifically, 15 parts by weight of kimchi broth, 15 parts by weight of no-seasoning, and 70 parts by weight of purified water can be contained in 100 parts by weight of the kimchi sauce.

The non-seasoned sauce contains 54.05 parts by weight of purified water, 30.03 parts by weight, 11.26 parts by weight of purified water, 3.75 parts by weight of anchovies, 0.83 parts by weight of sea anther, and 0.08 parts by weight of sea tangle.

On the other hand, the kimchi sauce may include kimchi soup, non-seasoned, citric acid and purified water. At this time, 14.98 parts by weight of kimchi broth, 14.98 parts by weight of no-seasoning, 0.12 parts by weight of citric acid, and 69.22 parts by weight of purified water were added to 100 parts by weight of the kimchi sauce.

Step 5: Put the cooking oil in the double jacket steam cooker and add the cooking oil.

In this case, the cooking oil is 2 to 3 parts by weight based on 100 parts by weight of the sauteed kimchi to be described later, but is not limited thereto.

Step 6: In step 5, dehydrated kimchi is put into the steam jacket of the double-jacket heated and fried with cooking oil first. This is also the process of sterilization before cementing.

Step 7: In step 6, roasted dehydrated kimchi roasted in cooking oil is mixed with pork or chongkukjang, seasoning and seasoning to make sauteed kimchi.

Here, there is a second embodiment in which a dehydrated kimchi is mixed with pork, sauce, seasoning, and then fried to produce a roasted kimchi, and dehydrated kimchi, chongkukjang, sauce, and seasoning are mixed and roasted to produce roasted kimchi.

First, in the first embodiment of the seventh process, the dehydrated kimchi is mixed with the pork, the seasoning and the seasoning, and then roasted to prepare the sauteed kimchi.

Seasonings and condiments include onions, garlic, sugar and flavor enhancers.

In addition, the flavor enhancer may be, but not limited to, sodium 5'-inosinate.

More specifically, 71.33 parts by weight of dehydrated kimchi, 8.56 parts by weight of cooking oil, 7.13 parts by weight of pork, 7.13 parts by weight of onion, 3.57 parts by weight of garlic, 2.14 parts by weight, and 0.14 part by weight of disodium 5'-inosinate (flavor enhancer).

That is, in the roasted kimchi, 7.13 parts by weight of pork, 7.13 parts by weight of onion, 3.57 parts by weight of garlic, 2.14 parts by weight of sugar, 2.14 parts by weight of disodium 5'-inosinate (flavor enhancer) And 0.14 parts by weight of a starch is further added thereto.

In the second embodiment of the seventh process, dehydrated kimchi, chongkukjang, sauce, and seasoning are mixed and fried to prepare sauteed kimchi.

Seasonings and condiments include onions, garlic, sugar and flavor enhancers.

In addition, the flavor enhancer may be, but not limited to, sodium 5'-inosinate.

More specifically, 66.57 parts by weight of dehydrated kimchi, 13.32 parts by weight of chungkukjang, 7.99 parts by weight of cooking oil, 6.66 parts by weight of onion, 3.33 parts by weight of garlic, 2.00 parts by weight of sugar, , And 0.13 parts by weight of disodium 5'-inosinate (flavor enhancer).

That is, in the stir-fried kimchi, 66.57 parts by weight of dehydrated kimchi was added to 7.99 parts by weight of edible oil, roasted, and then roasted with 13.32 parts of chongkukjang, 7.99 parts of edible oil, 6.66 parts of onion, 3.33 parts of garlic, 2.00 parts of sugar, disodium 5'- 0.13 part by weight of a flavor enhancer).

On the other hand, the use of dehydrated kimchi as a raw material for roasted kimchi is intended to further enhance the stability of the kimchi texture and the like during the roasting process and the sterilization process.

Step 8: 50 to 67 parts by weight of the roasted kimchi prepared in the seventh step and 33 to 50 parts by weight of the kimchi sauce prepared in the fourth step are filled in the can, and steamed by means of a squeezing machine.

At this time, canned fish can be filled with 90g (56.25%) of kimchi sauce and 70g (43.75%) of kimchi sauce, or it can be filled with canned food with 60g (37.5%) of 100g (62.5%) of kimchi sauce.

Also, 57 to 65 parts by weight of a stirrer and 35 to 43 parts by weight of a kimchi sauce are contained, preferably 62.5 parts by weight of stirrer and 37.5 parts by weight of a kimchi sauce, relative to 100 parts by weight of the mixture to be filled in canned food. For example, when filling 160g of canned food, 100g of stir-fried kimchi and 60g of kimchi sauce are mixed and filled.

In addition, in the eighth step, the mixture is first heated and heated at 100 ° C, and the first sterilization process and the first sterilization process are performed by heating the kimchi sauce to 100 ° C before filling the inside of the roasted kimchi. At this time, while stirring the steamed kimchi mixture and the kimchi sauce, the micro air particles in the mixture should be almost completely removed by using a double steam jacket or the like so as not to burn, and the filling and scooping processes must be roasted until just before being sterilized. The temperature of the source should be maintained at about 90 ° C.

Step 9: In step 8, the temperature of the canned canned fish is put into a high-pressure steam sterilizer while keeping the temperature of the canned fish at about 90 ° C., sterilized at 110 ° C. for 20 minutes, and cooled by spraying while slowly lowering the steam pressure with a sprinkler.

After filling and cementing the mixture in the can, the packed canned food is put into a tank filled with water at about 90 ° C. The insertion of the canning into the warming tank allows the canning to be prevented from being damaged by the buoyancy and resistance of the water even when the canning is continuously supplied, and the removal of foreign matter that may be attached to the canning and the product temperature can be maintained.

Then, the canned food stored in the warming tank is taken out and transferred to the inside of the steam high pressure sterilizing device to sterilize the canned food.

Here, the sterilization process is performed at 110 DEG C for 20 minutes.

At this time, the process of removing the cold air mass (air pocket) inside the sterilizing device by opening the degassing valve while applying steam pressure to the inside of the sterilizing device is performed. The reason for removing the air is that, when the air mass (air pocket) occupies a certain area (air pocket) in the sterilizing device, sterilization is not performed at a temperature lower than the set temperature. That is, in order for the sterilization to be performed, the inside of the sterilization apparatus must be maintained at a predetermined temperature uniformly, so that the air mass is preferably removed.

When the air mass is removed inside the sterilization apparatus, the sterilization process proceeds. The sterilization process is to remove general harmful bacteria and sterilize by pressurization at 110 ° C for 20 minutes. At this time, the degassing valve is opened only slightly so that the temperature inside the sterilization apparatus is evenly circulated and the formation of another air bag is prevented.

The sterilization process is for removing the harmful bacteria contained in the mixture. Here, when the temperature is higher than the sterilization reference temperature and the reference time, the taste and color of the kimchi stew are changed. When the temperature is lowered, the sterilization is not completely performed.

Finally, it is cooled down by sprinkling. Here, sudden change in pressure during sprinkling cooling can change the shape of canned food, so the steam pressure is slowly lowered by a sprinkler to cool water. Water used for watering may be added with sodium metaphosphate to prevent corrosion of the canned food.

And, when the mixture is filled in the can, the amount can be varied from 150 to 300 g. That is, this is for the purpose of perfect sterilization effect by maintaining the sterilization center temperature of the sterilization prototype product, and it is an amount that one or two people can eat once according to usage, preference, usage method and cooking method.

Therefore, the method of manufacturing canned instant kimchi jjigae according to the present invention is advantageous not only in that it can easily be eaten instantly without cooking, but also because it is easy to store and move, so that it can be conveniently enjoyed in the outdoors Especially, it is a product that can be kept at room temperature for 3 years. It is easy and easy to find and enjoy Kimchi stew, our traditional food in foreign countries.

It will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. The scope of the present invention is defined by the appended claims rather than the foregoing detailed description, and all changes or modifications derived from the meaning and range of the claims and the equivalents thereof are included in the scope of the present invention Should be interpreted. In addition, the order of operation of the components described in the above-described process does not necessarily have to be performed in a time series order, and if the order of the respective components and steps is changed, the process is included in the scope of the present invention Of course.

Claims (3)

A first step of preparing kimchi and aging the kimchi until the pH of the kimchi becomes 3.5 to 4.5 in a refrigerator set at 5 ° C;
A second step of vertically cutting the aged kimchi in a size of 2 to 5 cm by manual operation while maintaining the shape of the Kimchi in the first step;
A third step of dewatering the kimchi broth in the kimchi flakes cut in the second step;
A fourth step of preparing a kimchi sauce containing kimchi broth separated in the third step and sterilizing the kimchi sauce at 100 ° C and maintaining the temperature at 90 ° C;
The fifth step of putting the cooking oil into the steam jacket of the double jacket and heating the cooking oil;
A sixth step of putting the dehydrated kimchi dewatered in the third step into the steam pot of the double jacket heated in step 5 and roasting it with cooking oil;
A seventh step of preparing the roasted kimchi by mixing the fermented chonggukjang, sauce and seasoning with roasted dehydrated kimchi in the cooking oil in step 6;
An eighth step of filling 50 to 67 parts by weight of the roasted kimchi prepared in the seventh step and 33 to 50 parts by weight of the kimchi sauce prepared in the fourth step into a can, And
In the eighth step, the product temperature of the seasoned canned food is put into a high-pressure steam sterilizer while maintaining the product temperature at about 90 ° C, sterilized at 110 ° C for 20 minutes, and cooled by slow cooling of the steam pressure by a sprinkler and,
In the third step, the kimchi which has been vertically cut in the second step is placed in a tray of the kimchi broth and is dehydrated in nature. The kimchi broth is dewatered until the kimchi broth does not flow down,
The roasted kimchi of the seventh step was prepared by mixing 66.57 parts by weight of dehydrated kimchi, 13.32 parts by weight of chungkukjang, 7.99 parts by weight of cooking oil, 6.66 parts by weight of onion, 3.33 parts by weight of garlic, 2.00 parts by weight of sugar, And 0.13 parts by weight of sodium hydroxide.
The method according to claim 1,
Kimchi, pH 3.5 ~ 4.5, which was well aged at 5 ℃ for 2 months or more, was cut vertically at 2 ~ 5cm, and sauteed with stir-fried, cooked and sterilized sauce. Kimchi and kimchi sauce were put into a canister and sterilized at 110 ℃ for 20 minutes Wherein the pH of the mixture filled in the canister is lowered to 4.5 or less so that it can be circulated at room temperature for 3 years and the boiled water is added in an amount equal to the amount of the boiled water to instantly enjoy the kimchi stew.
The method according to claim 1,
The kimchi sauce prepared in the fourth step includes kimchi juice, non-spice, citric acid and purified water,
The non-seasoning may include purified water, radish, tablets, anchovies, kelp,
57 to 65 parts by weight of the above-mentioned stir-fried kimchi and 35 to 43 parts by weight of a kimchi sauce are added to 100 parts by weight of the mixture filled in the above-described canning container.