KR101790332B1 - SUNDAE Sausage Manufacturing Method - Google Patents

SUNDAE Sausage Manufacturing Method Download PDF

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KR101790332B1
KR101790332B1 KR1020150187947A KR20150187947A KR101790332B1 KR 101790332 B1 KR101790332 B1 KR 101790332B1 KR 1020150187947 A KR1020150187947 A KR 1020150187947A KR 20150187947 A KR20150187947 A KR 20150187947A KR 101790332 B1 KR101790332 B1 KR 101790332B1
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mulberry
error signal
infrared ray
unit
switch
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KR1020150187947A
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Korean (ko)
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KR20170077728A (en
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최근종
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최근종
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
    • G05D9/00—Level control, e.g. controlling quantity of material stored in vessel
    • G05D9/12—Level control, e.g. controlling quantity of material stored in vessel characterised by the use of electric means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Physics & Mathematics (AREA)
  • General Physics & Mathematics (AREA)
  • Automation & Control Theory (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention relates to a method for preparing a mulberry leaf, in particular, a method for producing a mulberry by mixing mulberry and mulberry leaves having antimicrobial and detoxifying action to remove odor, and furthermore, boiling using a biotite radiating far-infrared rays, To produce a high-quality functional food. The present invention relates to a method for preparing a functional dairy product using mulberry leaves,
The present invention relates to a method for producing a mulberry leaf, comprising: aging a washed porcine small intestine into an extract of mulberry; A step in which the dried vermicelli is called an extract of mulberry; Preparing a seasoning prepared by mixing beef powder seasoning, pepper, salt, garlic, sugar, red pepper powder and ginger powder at a mixing ratio of 50: 1: 12: 400: 10: 15: 10; Cabbage, leek, mulberry leaf powder and mulberry leaf mixture at a mixing ratio of 40: 15: 30: 15 by weight; A step of binding one end of the small intestine of the pig and filling the prepared instant noodle, seasoned seasoning, vegetable seeds, and other prepared instant noodles together; Brewing the mulberry in the leachate of mulberry and boiling the mulberry in the pot with the biotite in the pot; And a step of vacuum-packing and storing the boiled pellets in a frozen state.

Description

{SUNDAE Sausage Manufacturing Method}

In particular, the present invention relates to a method of preparing a mulberry leaf using mulberry leaves, in particular, by mixing mulberry and mulberry leaves having antimicrobial and detoxifying action to prepare a pearl bar so as to eliminate odor, and further, by using a biotite radiating far-infrared rays, To produce a functional food of high quality.

In Korea, porcine intestines have traditionally been used as a protein intake source with intestines of cows. In the past, meat was used as a meat container, and it was mainly used for meat.

In addition, the tradition of barracks is that the villagers have taken the pigs together and divided the flesh, but the guts of the pigs are given to the elderly in the village, and that the innards of the pigs are treated with good food. .

In addition, there are quite a lot of dishes made using ingredients of the interior of the cattle and pigs in the traditional food of the north prefecture. For example, 'Pork Noodle Soup', a traditional food of Pyeongando province, washes the lungs, liver and stomach of pigs thoroughly, boils them, boil them with kimchi, green herbs and parmesan, and boils them again with eggs, It is a soup with a lot of nutritional value and a rich, abundant and tangy stew.

In addition, there is 'Wisam' which is a unique food using porcine gypsum, which is made by finely chopping pig's ear, ribs, and paws, and putting the stuffed ones into a pig's rice croutery, boiling it for 3 hours, It is a food that is cut into a thin slice when it cools. When the bowel is used instead of the pig's rice paddle, it is also called "bowel steamed."

Sundae is the most common food among the foods using the pork intestines. It is distributed throughout the country from Hamkyungdo in the north to Cheju Island in the south. It is the most easily accessible food to the general public.

The Sundae is traditionally prepared by holding the livestock, brushing the bones, applying the bamboo, and making a grudge with the dumplings, so that it is filled in the bowel and filled in the bowls. The bowel is then used to squeeze the bowel. Pork, beef, pheasant, or chicken, and recently pigs have been established as the basic raw material of sundae.

In general, the porcine gut is cleaned by washing the porcine intestine to make a gypsum outer shell, and the contents made by mixing pork, grains, bean curd, tofu or vegetable with seasoning are inserted into the above-mentioned outer shell, It is prepared by boiling in water or steam.

The above-mentioned gaps can be classified into various kinds according to the kind of material. For example, vegetables and meats are mixed together with tofu and put in a small fish, and a lot of fish is added to the pork, and pork is filled in. A lot of ingredients are contained in the lotus, which is characterized by rich and oily. It is a kind of sausage that is changed into a sausage. It is made of many kinds of meat and vegetables. Gyeonggi-do Sundae, barley, buckwheat and leek There is a polite sundae which is made by putting a cow in the inside by removing the inside, a glutinous rice syrup based on glutinous rice and vermicelli, and a squid sundae putting a cucumber into the body of a squid.

The above-mentioned sundae is a high-protein calorie nutritional food, and the main ingredient of the above-mentioned pig, which is useful for the detoxification of harmful poison such as lead and mercury, is rich in linoleic acid called vitamin F and many kinds of vitamins , A variety of vegetables and grains can be consumed together, and the manufacturing cost is low, so it was a food enjoyed by a wide range of people from elementary school to seniors.

However, recently, the supply of protein has been diversified according to the economic growth, and various international exchanges and changed eating habits have not received favorable responses from children, adolescents and young people who have westernized taste.

However, pigs used in sundae ponds and pigs provide their own color, flavor, and texture, but they retain a unique smell, so that infants, young people, and foreigners who are reluctant to smell pigs are reluctant to consume them. Is a high-protein and nutritious food, there is a problem that the consumer can not be expanded any more and is limited to a part.

Therefore, unlike the traditional sundae in recent years, there has been an attempt to reduce the smell of pigs in the sake of the pond by developing the pork mackerel, which is mainly composed of mackerel, vegetable mackerel with vegetables as its main ingredient, However, there is a problem in that when the cuttings are cut to eat, the puddles can not be agglomerated and are dislodged from the puddle envelope and collapse.

Therefore, in order to allow the poultry cows to cohere with each other, pig poultices are usually mixed with the poultry poultry. However, the smell caused by the pig poultice contained in the poultry poultry may cause the refusal of eating, and if the poultry is thawed after freezing, And the flavor is also reduced, so that frozen storage is difficult, which causes problems in long-term storage.

In order to solve the above problems, Korean Patent Registration No. 0453272 discloses a method for preparing vegetable gruel which removes the unique taste of soybean paste, allows the contents filled in the soy sauce to be agglomerated well, have.

The invention relates to the main contents of cabbage and pork; Ingredients: Persimmon, garlic, ginger, onion, onion; It is prepared by crushing and mixing seasonings such as pepper, Miwon, perilla, glutinous rice, soy sauce, salt, and salted shrimp with sunflower and filling it into a jujube. , And the process of learning and providing to the customer in a restaurant.

According to the above publication, more than 50% of cabbage is used to remove the peculiar flavor of pork, and by adding the pre-pellets, the cohesive force of other contents is increased to prevent the content from being detached from the pellets during the pellet cutting, Thereby providing an effect of increasing the distribution period.

However, a large amount of cabbage can be used to hide the smell of pigs' sprouts. However, in the process of freezing and thawing, it is impossible to completely remove the smell of pigs.

Korean Patent Laid-Open Publication No. 2002-0008304 discloses a method for preparing a vegetable gruel for removing the smell of pigs and preventing deterioration of food texture. In the method for manufacturing vegetable gruel, To remove the odor of ginseng by removing the smell of ginseng, and adding a large amount of vegetable such as sesame leaf, chrysanthemum, and bellflower to the poultry cows to offset the pork and the ginseng odor contained in the ginseng.

However, since the present invention also includes pigskin seeds, the effect of reducing the odor of the pigs can not be removed.

As described above, various methods for eliminating the unique smell of Sundae have been proposed, but the satisfactory results have not been obtained yet. Therefore, there is still a need for a method for removing the smell of swine from the sundae so as to reduce the rejection of ingestion.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems, and it is an object of the present invention to provide a mulberry leaf which eliminates the odor of pigs by ingesting pigs, And a mulberry leaf sponge produced by the method.

As means for achieving the above object,

The present invention relates to a method for producing a mulberry leaf, comprising: aging a washed porcine small intestine into an extract of mulberry; A step in which the dried vermicelli is called an extract of mulberry; Preparing a seasoning prepared by mixing beef powder seasoning, pepper, salt, garlic, sugar, red pepper powder and ginger powder at a mixing ratio of 50: 1: 12: 400: 10: 15: 10; Preparing a mixture of cabbage, leek, mulberry leaf powder, and shoots mixed at a mixing ratio of 40: 15: 30: 15 by weight; A step of binding one end of the small intestine of the pig and filling the prepared instant noodle, seasoned seasoning, vegetable seeds, and other prepared instant noodles together; Boiling the mulberry in the mulberry leach solution and putting the biotite in the steamer; And cryopreserving the boiled pudding after vacuum packaging; The steam generator comprises a steam generator 10, a steam generator 20 installed at an upper portion of the steam generator, and a cover 30 installed at an upper portion of the steam generator, A plurality of holes 21 are formed on the bottom surface of the steam generator 10 so that the steam supplied from the steam generator 10 can be easily supplied to the steam generator 20 through the steam generator 20 ; The steam generating unit 10 includes heating means 11 which penetrates a side surface of a container body and is formed of a hot wire and is configured to emit heat energy by receiving electricity from the outside; A water level measuring means (12) installed at one side of the container body to check the level of water present in the container body and to output an alarm signal to the outside when the water level falls below a reference level; And a far infrared ray providing means (13) provided on a bottom surface of the container body and configured to provide far infrared rays to the mulberry leaves at the top of the mulberry leaves, which are made of biotite and emit far infrared rays upwardly; A far infrared ray sensor 40 installed at one end of the body of the steam generating unit for sensing a far infrared ray; A control unit 50 electrically connected to the far infrared ray sensor 40 to receive and analyze far infrared ray data from the far infrared ray sensor; And an error signal automatic output unit (100) for receiving a control signal from the control unit and displaying an error signal when the far-infrared ray value falls below a reference value as a result of measurement by the far-infrared ray sensor; The error signal automatic output unit 100 includes a power source unit 101 to which a power source signal is applied by the power source control unit when the net daisy device is operated; A far infrared ray error signal output unit 102 connected to the power supply unit and receiving a signal from the control unit 50 to switch the power supply circuit when the far-infrared radiation value is below a reference value; An oscillation transformer (103) which is supplied with electricity when the power switch and the far-infrared ray error signal output unit are turned on to output a boosted alternating current; A relay operation switching unit 108 connected to an output terminal of the oscillation transformer 103 and turned on by an electrical supply; A relay switch 107 installed at an output terminal of the switching unit for relay operation 108 and generating a magnetic force; A first circuit connection switch sw1 that performs a function of energizing the circuit by pulling the iron wire by the relay switch 107; An error signal output power switch sw2 for supplying power to the error signal output control unit 140 and displaying an error signal when the relay wire 107 is pulled by the relay switch 107; The first circuit connection switch and the base end are connected to each other and the emitter end and the collector end are connected to the oscillation transformer 103 and the relay operation switching unit 108. The operation of the relay operation switching unit 108 pulls the iron piece If the first circuit connection switch sw1 and the error signal output power switch sw2 are turned off at this time, the closed circuit is broken while the switching is on, And the relay switch 108 is turned on to turn on the first circuit connecting switch sw1 and the error signal output power switch sw2 so that an error signal is continuously output. And a switching unit 118 for maintenance.

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As described above, the present invention provides a mulberry leaf sponge removing the peculiar smell due to the pig's sprouts, eliminating the feeling of rejection due to the smell of pigs when ingested, .

BRIEF DESCRIPTION OF THE DRAWINGS FIG.
FIG. 2 is an exploded perspective view of the instant steamer of the present invention. FIG.
3 is a cross-sectional view of the instantaneous steamer of the present invention.
4 is a circuit block diagram illustrating the operation of the present invention.
5 is a circuit diagram of an error output section of the present invention.

The operation principle of the preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings and description. It should be understood, however, that the drawings and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention, and are not to be construed as limiting the present invention.

In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. The terms used below are defined in consideration of the functions of the present invention, which may vary depending on the user, intention or custom of the operator. Therefore, the definition should be based on the contents throughout the present invention.

It is to be understood that both the foregoing general description and the following detailed description of the present invention are exemplary and explanatory and are intended to provide further explanation of the invention as claimed. The configuration is omitted as much as possible, and a functional configuration that should be additionally provided for the present invention is mainly described.

Those skilled in the art will readily understand the functions of the components that have been used in the prior art among the functional configurations that are not shown in the following description, The relationship between the elements and the components added for the present invention will also be clearly understood.

In order to efficiently explain the essential technical features of the present invention, the following embodiments properly modify the terms so that those skilled in the art can clearly understand the present invention, It is by no means limited.

As a result, the technical idea of the present invention is determined by the claims, and the following embodiments are merely illustrative of the technical idea of the present invention in order to efficiently explain the technical idea of the present invention to a person having ordinary skill in the art to which the present invention belongs. .

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

FIG. 2 is an exploded perspective view of the instant steamer of the present invention. FIG.

3 is a cross-sectional view of the instantaneous steamer of the present invention.

4 is a circuit block diagram illustrating the operation of the present invention.

5 is a circuit diagram of an error output section of the present invention,

The present invention applies the seedling in the step of preparing vegetable seeds, and also applies the biotite in the step of boiling the seedling.

That is, in the present invention, a far infrared ray radiator manufactured by kneading biotite, which is known to radiate far-infrared rays beneficial for a human body, into water, shaping it into a sphere having a diameter of 3 to 15 cm,

In case of a pot having a small capacity, it is preferable to feed at least 10 biotite. In the case of a pot having a relatively large capacity, it is preferable that a maximum of 50 biotite is added. In a pot having a capacity of 10 to 50 It is possible to adjust the number of biotite inputs.

For reference, biotite is a mineral belonging to a monoclinic system, which forms a plate or impression, and often represents a hexagonal or rhombohedral body. The cleavage on the underside is complete and the flake has elasticity, which is smaller than that of gold mica. Black, dark black, rust black, etc., and the cleavage side has pearly luster and sometimes metallic luster. The biotite distribution is very broad and is derived from many igneous and metamorphic rocks, and is not uncommon in sedimentary rocks.

The chemical composition of biotite is K (Mg, Fe) 3 AlSi 3 O 10 (OH) 2 and has high infrared emissivity. It is known that biotite has characteristics such as far infrared ray generation, warming effect, and natural treatment effect. However, it is hard to find a technology that can utilize biotite in beverage or functional products while maintaining such characteristics.

The seedlings used in the present invention are considered to be dyestuffs obtained from ancient times as "perennials", which are called "dill" or "carrot", but they are much better used as a dye than dyes. The thick purple root grows as the ground digs like a screw. The longer it is, the darker the purple.

According to Lee Se-jin's [Prong Gangmok] of Lee, "The pruning is characteristic, and it has the function of releasing fever, releasing poison, eliminating inflammation and spawning new life. It cleanses blood and helps bowel activity to relieve constipation." It is effective for various gynecological diseases such as inflammation, skin disease, constipation, liver disease, arteriosclerosis and physiological impurity. In China and North Korea, it is also used for the treatment of various cancers, especially stomach cancer, stomach cancer, thyroid cancer and uterine cancer.

It has been reported that it is effective on all kinds of addictions (drugs, antibiotics, heavy metals, pesticides, alcohol, etc.) due to the elimination of the upper tissues and the formation of new tissues.

In the method of the present invention, the seedlings were extracted with 70% ethanol and then concentrated to dryness.

The herbicide components are acetylshikonin, shikonin, alkannan, isobutyryl-shikonin, beta-dimethyl acryloylshikonin, beta-dimethylacrylosuccinimide, β-hycroxy isovaloryl shikonin (beta-hydroxyisobaryl chiconine), and teracryl shikonin (terracryliconin).

In addition, it is known to be effective for diseases such as measles, constipation, burns, frostbite, and skin diseases including acne, and acts like antimicrobial, detoxification and antitumor.

The manufacturing apparatus of the present invention will be described as follows.

The steam generator 10 is provided with a heating means 11 and a water level measuring means 12. The heating means 11 includes a steam generating portion 10, a steam supplying portion 20 and a lid 30, And a far infrared ray providing means 13. The steam supplying portion 20 has a space portion capable of containing the mulberry leaves and a plurality of holes 21 formed on the bottom surface of the steam generating portion 20, 10 is easily supplied to the vending machine 1 through the steam feeder 20.

The heating means 11 is installed so as to penetrate the side surface of the container body, and is made of hot wire, and is configured to radiate heat energy by receiving electricity from the outside.

The water level measuring means 12 is installed on one side of the container body to check the level of water present in the container body and to output an alarm signal to the outside when the water level falls below the reference level.

The far-infrared ray providing means 13 is installed on the bottom surface of the container body and is made of biotite, and radiates the far-infrared rays upward to provide the far-infrared rays at the moon leaves.

According to the present invention configured as described above, steam is generated in the steam generating unit 10, and steam is supplied to the steam providing unit 20 containing the mulberry leaves, so that the steam is generated.

More specifically, water is introduced into the steam generating section 10 and heated by the heating means 11 to generate steam. At this time, when the water level is checked by the water level measuring means 12 and water is reduced to a certain level or less, So that the heating means is not operated at an abnormal water level. Then, the far-infrared ray providing means 13 is installed in the steam generating portion 10 so that the far-infrared ray is provided in an instant in order to deodorize the odor from the instant itself.

A control unit 50 for receiving and analyzing the far-infrared ray data from the far-infrared ray sensor 40; a control unit 50 for controlling the far- And an error signal automatic output unit 100 for receiving a control signal from the control unit and displaying an error signal.

That is, the present invention checks the far-infrared rays from the far-infrared ray sensor and transmits them to the control unit. If the far-infrared ray value is below the reference value, the controller 50 outputs a continuous alarm signal through the error signal automatic output unit 100, To be sure to check the degree.

The far infrared ray sensor 40 according to the present invention is divided into a quantum type using a photovoltaic effect or a photoconductive effect and a thermal type using a thermoelectric effect or a pyroelectric effect. In the present invention, the far infrared ray sensor 40 needs to be cooled A super-typical far-infrared sensor is used.

The super-conducting far-infrared ray sensor 40 is a sensor that detects the infrared ray energy emitted from all objects by using the pyroelectric property of the super-charged substance.

Here, the superconducting property is a characteristic in which the surface charge changes in accordance with the temperature change of the crystal structure of PZT (lead zirconate titanate) and the like.

Examples of the ultrasound type far infrared ray sensor 40 include PZT type, LiTaO 3 type (lithium tantalate), PVF (polytetrafluoroethylene), and the like. Examples of the ultrasound type far infrared ray sensor 40 include silicone, polyethylene, quartz glass, 2 , PbTaO 3, and the like.

The configuration of the error signal automatic output unit 100 of the present invention is as follows.

A relay switch 107, a first circuit connection switch sw1, and a second circuit connection switch SW2. The circuit power supply 101, the far infrared ray error output unit 102, the oscillation transformer 103, the relay operation switching unit 108, A communication terminal power switch sw2, and a power source holding switching section 118. [

The power supply unit 101 applies a power supply signal by the power control unit when the graphen apparatus is operated.

The far-infrared ray error output unit 102 switches the power supply circuit when the far-infrared radiation value of the steam generating unit is lower than a reference value.

When the power switch is turned on, the oscillation transformer 103 is supplied with electric power and outputs a boosted AC current.

The relay operation switching unit 108 is connected to the output terminal of the oscillation transformer 103 and is turned on by electrical supply.

The relay switch 107 is installed at an output terminal of the relay operation switching unit 108 and generates a magnetic force.

The first circuit connection switch (sw1) performs a function of energizing the circuit while the iron wire is pulled by the relay switch (107).

The error signal output power switch sw2 serves to induce an error signal to be displayed by supplying power to the error signal output control unit 140 while the iron wire is pulled by the relay switch 107. [

The power supply switching unit 118 is connected to the first circuit connection switch and the base stage, the emitter stage and the collector stage are connected to the oscillation transformer 103 and the relay operation switching unit 108, The wire is pulled by the operation of the switch 108 to form a closed circuit, and the switching is turned on to stop the operation of the relay switch 107 thereafter. At this time, if the first circuit connecting switch sw1 and the error signal output power switch sw2 are forcibly turned off, the closed circuit is broken while the closed circuit is broken and the relay operating switch 108 is turned on and the relay switch is turned on The first circuit connecting switch sw1 and the error signal output power switch sw2 are turned on to induce the error signal to be output continuously.

Hereinafter, the operation of the error signal automatic output unit 100 will be described.

First, when the far-infrared ray error output unit 102 is turned on, a direct-current power source is connected to supply power to the oscillation transformer, and a high voltage is applied to the secondary side of the oscillation transformer.

The power source induced on the secondary side becomes a DC power source of a half wave through a rectifying diode, and this half wave DC power source becomes a more stable DC power source due to the charging and discharging action of the condenser.

This DC power source is applied to the anode terminal of the thyristor through the coil of the relay switch 107, while the DC power source charges the capacitor through the resistor. The raised voltage triggers the switching unit 108 for relay operation while passing through the diode, so that the node node and the cathode node are switched so that the operation of the relay switch is performed, The circuit connecting switch sw1 and the error signal output power switch sw2 are turned on to apply power to the error signal output control unit 140 and an error signal is displayed.

When the first circuit connection switch sw1 is activated, a power source for directing the closed circuit to the emitter end and the collector end of the power source holding switching unit 118 while the base end of the power source holding switching unit 118 is activated, Off.

That is, the voltage between the resistor 109 and the capacitor 110 is passed through the diode 120 to flow between the emitter terminal and the collector terminal of the power supply switching unit 118, and the resistance between the resistor by the bypass and the capacitor When the voltage between the resistor and the capacitor is lowered, the trigger signal to the switching unit for relay operation 108 is stopped, so that the node unit and the tail unit are turned off and the current flows to the relay switch 107 So that the power supply is continuously stopped for switching.

On the other hand, if the operator turns off the first circuit connecting switch and the error signal output power switch during the error signal output, there is no current flow in the closed circuit, and accordingly, the bias voltage flowing between the emitter end and the base end of the power- The power supply switching unit 118 is turned off.

The power supply switching part 118 is turned off and the bypass voltage between the resistor and the capacitor through the diode 120 disappears and the voltage is charged in the capacitor 110. [

This charged voltage causes a break-over phenomenon of the die 111 and the trigger signal is output from the die to the switching section 108 for operating the auxiliary switch so as to move the iron piece and maintain the closed circuit while simultaneously controlling the error signal controller 140 So that the error signal display unit 150 can be continuously operated.

That is, according to the present invention, if the error factor is not cured, the warning sound is continuously output, and the error cause is healed, and then the device is operated.

The production method of the present invention will be described as follows.

Aging the washed porcine small intestine into the leaching solution of mulberry;

A step in which the dried vermicelli is called an extract of mulberry;

Preparing a seasoning prepared by mixing beef powder seasoning, pepper, salt, garlic, sugar, red pepper powder and ginger powder at a mixing ratio of 50: 1: 12: 400: 10: 15: 10;

Preparing a mixture of cabbage, leek, mulberry leaf powder, and shoots mixed at a mixing ratio of 40: 15: 30: 15 by weight;

A step of binding one end of the small intestine of the pig and filling the prepared instant noodle, seasoned seasoning, vegetable seeds, and other prepared instant noodles together;

Brewing the mulberry in the leachate of mulberry and boiling the mulberry in the pot with the biotite in the pot; And

And a step of vacuum-packing and storing the boiled pellets in a frozen state.

In the present invention, the vegetable genus can be produced by the following steps.

Prepare the vegetables first, cabbage and leek, clean it in running water, then drain it out. The vegetable minus the water is chopped so that it can become a genuine root each.

The cabbage, leek, mulberry leaf powder, and shoots prepared as described above may be mixed at a weight ratio of 40: 15: 30: 15 to prepare vegetable seeds.

The mulberry leaf powder of the present invention is prepared as a mulberry leaf which is steamed for 5 to 20 minutes at a temperature of 30 to 60 ° C, and dried in a cold water.

If the mulberry leaves are steamed at a temperature outside the range of 30 to 60 ° C, they can not enjoy the peculiar flavor and taste of the mulberry leaves, and further, there is a problem that appearance, coloring and taste of the mulberry produced are lowered.

Accordingly, it is preferable that the mulberry leaf powder which is steamed at a temperature of 30 to 60 ° C in the mulberry leaf powder is used, and further, the meat quality is high and the functionality of the mulberry leaf is added, and the overall preference is increased.

In the present invention, the seasoning seasonings can be produced by the following steps.

Prepare seasoned sauce by mixing beef powder seasoning, pepper, salt, garlic, sugar, red pepper powder and ginger powder at a mixing ratio of 50: 1: 12: 400: 10: 15:

The mixed seasoning is aged at room temperature for about 1 hour to about 2 hours. The seasoning of the mixed seasoning is matched to stabilize the seasoning so that the seasoning is uniformly mixed with the seasoning, the vegetable, and the pre-mixture.

Prepare the surface to be used in the above-mentioned range.

It is used in the mulberry leach solution prepared by the following method.

In the present invention, the mulberry leach solution is an extract from a mixture of bark, roots and stem of mulberry.

More specifically, the leachate of mulberry is a mixture of bark, roots and stem of mulberry at a ratio of 1: 3 to 10: 1, and the mixture of bark, root and stem of the mulberry is sufficiently submerged For 2 to 6 hours. At this time, care should be taken to prevent foreign matter from entering. The various components are extracted through immersion for the time.

Prepare the pure seeds by mixing slowly and uniformly with a stirrer or hand by using the above prepared instant noodles, seasoned vegetables, vegetables, and other prepared seeds.

In the case of the instant pomace, it is possible to use the mixture at a mixing ratio of 3: 1: 1: 1.5 by weight of the bean paste, seasoned vegetables, vegetable seeds, and papermill.

In the above-mentioned in-line mixing process, if the mixture is rubbed forcefully, it may be crumbled and the taste may be changed.

When the pupa is prepared as described above, it is necessary to prepare a porcine intestine to be put into the pupa, so that a porcine small intestine is prepared and washed. The porcine small intestine is prepared by using a conventional porcine small intestine as a porcine small intestine. Especially, the porcine small intestine is suitable as a ginseng material because it is thin and long.

Therefore, after washing the pork guts in water, remove the water, add the coarse salt, remove the oil from the gruel five to six times, clean it thoroughly, turn it over and then clean it again.

The washed porcine intestine is immersed in the mulberry extract prepared by the above method for 2 to 5 hours to completely remove the residual oil, thereby eliminating the smell and making the meat harder and chewy.

In the present invention, the mulberry leach solution is a leach solution derived from a mixture of bark, root and stem of mulberry. The leaching solution of mulberry can be obtained by adding 0.1 to 4% by weight of organic acid to the weight of the mixture of bark, roots and stem of mulberry A unique odor can be efficiently removed.

1: Sundae
10: steam generator
11: Heating means
12: Level measuring means
13: Far infrared ray providing means
20: Steam supply
21: Hall
30: Cover

Claims (6)

Aging the washed porcine small intestine into the leaching solution of mulberry;
A step in which the dried vermicelli is called an extract of mulberry;
Preparing a seasoning prepared by mixing beef powder seasoning, pepper, salt, garlic, sugar, red pepper powder and ginger powder at a mixing ratio of 50: 1: 12: 400: 10: 15: 10;
Preparing a mixture of cabbage, leek, mulberry leaf powder, and shoots mixed at a mixing ratio of 40: 15: 30: 15 by weight;
A step of binding one end of the small intestine of the pig and filling the prepared instant noodle, seasoned seasoning, vegetable seeds, and other prepared instant noodles together;
Boiling the mulberry in the mulberry leach solution and putting the biotite in the steamer; And
Vacuum packaging the boiled pudding, and cryopreserving the boiled pudding;

In the steamer,
The steam generator 20 is constituted by a steam generator 10, a steam generator 20 installed on an upper portion of the steam generator, and a cover 30 installed on an upper portion of the steam generator, A plurality of holes 21 are formed on the bottom surface of the steam generating unit 10 so that the steam supplied from the steam generating unit 10 can be easily supplied to the steam generator 20 through the steam generator 20 ; The steam generating unit 10 includes heating means 11 which penetrates a side surface of a container body and is formed of a hot wire and is configured to emit heat energy by receiving electricity from the outside; A water level measuring means (12) installed at one side of the container body to check the level of water present in the container body and to output an alarm signal to the outside when the water level falls below a reference level; And a far infrared ray providing means (13) provided on a bottom surface of the container body and configured to provide far infrared rays to the mulberry leaves at the top of the mulberry leaves, which are made of biotite and emit far infrared rays upwardly; A far infrared ray sensor 40 installed at one end of the body of the steam generating unit for sensing a far infrared ray; A control unit 50 electrically connected to the far infrared ray sensor 40 to receive and analyze far infrared ray data from the far infrared ray sensor; And an error signal automatic output unit (100) for receiving a control signal from the control unit and displaying an error signal when the far-infrared ray value falls below a reference value as a result of measurement by the far-infrared ray sensor;

The error signal automatic output section 100 outputs,
A power supply unit 101 to which a power supply signal is applied by a power supply control unit when the instantaneous apparatus is operated;
A far infrared ray error signal output unit 102 connected to the power supply unit and receiving a signal from the control unit 50 to switch the power supply circuit when the far-infrared radiation value is below a reference value;
An oscillation transformer (103) which is supplied with electricity when the power source unit and the far-infrared ray error signal output unit are turned on and outputs a boosted AC current;
A relay operation switching unit 108 connected to an output terminal of the oscillation transformer 103 and turned on by an electrical supply;
A relay switch 107 installed at an output terminal of the switching unit for relay operation 108 and generating a magnetic force;
A first circuit connection switch sw1 that performs a function of energizing the circuit by pulling the iron wire by the relay switch 107;
An error signal output power switch sw2 for supplying power to the error signal output control unit 140 and displaying an error signal when the relay wire 107 is pulled by the relay switch 107;
The first circuit connection switch and the base end are connected to each other and the emitter end and the collector end are connected to the oscillation transformer 103 and the relay operation switching unit 108. The operation of the relay operation switching unit 108 pulls the iron piece If the first circuit connection switch sw1 and the error signal output power switch sw2 are turned off at this time, the closed circuit is broken while the switching is on, And the relay switch 108 is turned on to turn on the first circuit connecting switch sw1 and the error signal output power switch sw2 so that an error signal is continuously output. And a switching unit (118) for holding the mulberry leaves. delete delete delete delete delete
KR1020150187947A 2015-12-28 2015-12-28 SUNDAE Sausage Manufacturing Method KR101790332B1 (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101419825B1 (en) * 2012-08-21 2014-07-15 박남규 Method for manufacturing of sundae containing functional components
KR101568014B1 (en) * 2013-01-15 2015-11-10 정규태 portable steam cooker of detachable containertype or bagtype steamer

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101419825B1 (en) * 2012-08-21 2014-07-15 박남규 Method for manufacturing of sundae containing functional components
KR101568014B1 (en) * 2013-01-15 2015-11-10 정규태 portable steam cooker of detachable containertype or bagtype steamer

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