KR101859292B1 - Method for process of clotted blood - Google Patents
Method for process of clotted blood Download PDFInfo
- Publication number
- KR101859292B1 KR101859292B1 KR1020160150447A KR20160150447A KR101859292B1 KR 101859292 B1 KR101859292 B1 KR 101859292B1 KR 1020160150447 A KR1020160150447 A KR 1020160150447A KR 20160150447 A KR20160150447 A KR 20160150447A KR 101859292 B1 KR101859292 B1 KR 101859292B1
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- KR
- South Korea
- Prior art keywords
- pressure
- steamer
- tray
- wow
- steam
- Prior art date
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Classifications
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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
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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
- 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
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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
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Commercial Cooking Devices (AREA)
Abstract
More particularly, the present invention relates to a method of processing a paper, and more particularly, to a method of processing a paper by placing a tray in a tray, then feeding a tray into a pressure steamer, heating the water by a heater, When seasoned rice is cooked, papermaking does not occur on the surface of the rice paddy, and the rice is cooked in the form of hard and hard chopped paddy. In the food processing industry, the rice paddy is cooked and then packed and retorted. It is characterized in that the shape and texture of the same state as that of eating in the restaurant are provided.
Description
The present invention relates to a method and a device for controlling a steam generator in which a tray is filled with a preheating tray, the tray is put in a pressure steamer, and water contained in the pressure steamer is heated by a heater to pressurize steam generated by pressure, Is used to prevent pores from forming on the surface of pellets, and the pellets of the pellets are packed in a retort after the pellets are cooked in a food processing company by using a hard, The present invention relates to a method for processing a predetermined part of a food, in which the shape and texture are the same as those in a restaurant.
[0002] Generally, the egg yolk used for cooking of pine nuts and various pre-oocytes is a solidified blood collected from slaughtering, such as euthanasia or blood-drawn blood, and contains a large amount of nutrients such as protein and iron as well as excellent flavor. It is also used as a raw material for a variety of Korean dishes such as 煎 and Sundae.
The major constituents of the egg yolk are water, salts, fats, proteins and iron. The protein is a major component of blood cells and is present in a state of being dispersed along with the fat in the blood plasma. And iron, which is contained in hemoglobin in a large amount, exists in a form combined with proteins and has a high oxygen binding property, which is a cause of easily causing rancidity of the egg yolk.
It is desirable that the egg yolk be cooked or processed as quickly as possible after being collected from slaughter companies such as cows and pigs.
Therefore, the shelf life is limited to 2 days in the case of small pellets and 1 day in the case of pig pellets, so it is difficult to circulate widely and it is mainly cooked at the shelf house and sold.
In addition, some food processing companies purchase retails purchased from slaughtering companies such as cattle and pigs to prevent deterioration in the distribution process and to secure the merchantability. Retort (retort) Sealed, packaged and sold.
However, when the prepackaged seaweed is packed in a retort and it is sold and circulated, when the seaweed is broken easily due to external impact, when the consumer opens the retort and puts it in a bowl, it is not a lump, It is a reality that it is not widely distributed in the market due to the lack of consumer taste and the lack of sales in the market.
The reason why the soldering is easily broken in the case of selling and packaging the soldering iron as described above is a problem in the method of machining the soldering iron.
Conventionally, in the method of cooking pre-pellets, a restaurant or a food processing company likewise puts cold water and pellets in a container, boils them at 100 ° C or boils them at boiling water of 100 ° C for 15 to 20 minutes Method.
As mentioned above, the method of boiling the water and the pellets in the container as described above causes a lot of pores on the surface of the pellets, but selling it to the customers in the restaurant is not a big problem, but when the food processor manufactures and distributes the pellets, do.
The reason why many pores are generated on the surface of the ripe paper is that the bubbles (water droplets) generated during boiling of water at 100 ° C are struck on the surface of the paper, and holes are bored in the paper surface Pores are formed.
When many pores are formed on the surface of the paper, water or air penetrates into the pores, and the pores disappear.
Therefore, even in case of everyday impact caused by the process of shipping and distributing the processed paper for the food processing company to be sold by the restaurant, the paper wrapped in the retort is easily broken into the granular form, It is still difficult to establish itself as a marketable food.
In order to solve the above-mentioned problems, it is possible to prevent the occurrence of pores on the surface of a pre-pellet during the process of food processing, and to store the pre-pellet in a lumpy state, It aims at being able to satisfy the texture itself by keeping its shape as it is wrapped without breaking easily during the process of sales and distribution.
According to an aspect of the present invention, there is provided a method of manufacturing a pressure cooker, comprising the steps of placing a tray in a tray, placing the tray in a pressure steamer, stacking the same, When the internal pressure of the pressure steamer reaches the pre-input value while steam is generated, the steam is pressurized by the pressure, and then the steam is pressurized for a certain time so that the steam penetrates into the inside of the screw, And the tray is taken out of the pressure steamer, and the tray is taken out of the pressure steamer, and the tray is taken out of the cold water and cooled, and the salt contained in the tray is discharged by the osmotic pressure to finish the pre-processing.
As described above, according to the present invention, the tray is placed in a tray, then the tray is inserted into the pressure steamer, and the steam is heated by the heater to pressurize the steam generated by the pressure of the steam, It is possible to prevent the pores from being formed on the surface of the pellet through the process of infiltrating the water vapor into the inside of the pellet, and to provide the pellet which is not formed with pores and is firm and firm.
In the process of selling and distributing packed pellets in a retort, the food processing company cooks the pellets in the steaming mode by the above-mentioned pressure and pressure, The consumer has the effect of providing the same texture as eating in a restaurant.
In addition, the present invention has the effect of preventing formation of pores on the surface of the preform and allowing long-term storage.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a method for manufacturing a precursor according to the present invention. Fig.
FIG. 2 is a front view showing a pressure steamer used in the method for manufacturing a pellet of the present invention. FIG.
FIG. 3 is a sectional view of the pressure steamer used in the method of manufacturing the present invention.
FIG. 4 is a sectional view of the pressure steamer used in the method of manufacturing the present invention. FIG.
In order to achieve the above objects and effects, the present invention will be described in detail with reference to the accompanying drawings.
FIG. 2 is a front view showing the pressure steamer used in the method of manufacturing the present invention, FIG. 3 is a sectional view of the pressure steamer used in the method of the present invention, Sectional view showing the pressure steamer used in the manufacturing method.
In the present invention, the pressure steamer (1) used for manufacturing the preheater (4) is formed of a door and a body, a heater (3) is installed on the bottom of the body, As shown in FIG.
The both ends of the
Further, in the
The
In addition, a thermometer and a pressure gauge are installed in the
Fig. 1 is a flowchart showing a method for producing a precursor of the present invention.
The present invention is characterized by a method in which a pre-pellet is placed in water (6) and the water vapor is pressurized by pressure without boiling, and penetrated into the pre-pellet.
Therefore, in order to master the pellets by the pressure method, a plurality of trays are first prepared, and then the pellets are placed on the tray.
Open the door of the pressure steamer and insert it into the pressure steamer. Then, stack the tray with multi-stage by the way that both ends are fixed to the mounting rail.
In addition, if the heater installed on the bottom of the pressure steamer pours
When steam is generated in the course of heating the water by the heater and the pressure inside the pressure steamer reaches a predetermined value, the pressure is discharged through the pressure outlet to maintain the pressure value.
When the internal pressure of the pressure steamer reaches the input value, the steam generated while maintaining the pressure is pressurized by the pressure, and permeates into the inside of the pellet, thereby acquiring the pellet by the steam.
When the water is boiled by steam, the heater stops operating, and the pressure inside the pressure steamer is completely discharged to the outside.
After the pressure is exhausted from the pressure steamer, the door of the pressure steamer is opened, and then the tray is taken out to immerse the water in the cold water to complete the cooling.
When the water vapor generated by heating the water is pressurized by the pressure as described above, the particles of the water vapor are finely fined so that pores are prevented from being formed on the surface of the pellets due to the method of penetrating into the pellets from the pellet surface.
As described above, when pressure is applied to the water vapor to cook the pre-pellet, porosity does not occur on the surface of the pre-pellet, so that the pellet is held firmly in the state of being tucked.
Example 1
30 kg of pre-pellets are dispersed in a lump form and dispersed in a plurality of trays.
The tray opens the door of the pressure steamer, and then stacks the steamer in a multi-stage by mounting the tray on a mounting rail formed on the inner surface of the pressure steamer.
Pressure The bottom of the steamer is filled with 60 ~ 80 liters of water. Then, the pressure steamer door is closed to seal it.
The internal temperature of the pressure steamer starts at 20 ° C and is maintained up to 104 ° C. The internal pressure of the pressure steamer is maintained at 4 kgf /
When the above temperature and pressure are maintained at the previously inputted numerical values and the pressure is applied for about 2 hours to 2 hours and 30 minutes, the pores are not formed on the surface of the pellets, and the pellets are obtained by the method of penetrating the water vapor into the pellets.
When the pre-puddle is ripe, all the pressure inside the pressure steamer is discharged to the outside, then the door is opened to remove the tray, and then the puddle is cooled in cold water to cool the sludge. And then cooled.
When the salt is released from the sun, the sunken tissue is harder and the texture is better when it gets cold.
As described above, the processed egg yolk is cooked by a food processor in a soybean hull, etc., packed in a retort with a lumpy egg yolk, then kept in a lump without keeping it in the process of selling and distributing it, And keeps the same shape as the one you eat at the restaurant until you eat it, providing the same texture when you visually or chew.
Present invention photo
Conventional preliminary photograph
As shown in the photograph, the papermaking method of the present invention has no pores at all and is hard and does not break easily. However, the conventional papermaking is easily broken due to the formation of many pores as shown in the photograph.
Therefore, the present invention can be processed into a food, since it can be processed into a rectangular shape as shown in the photograph and then cut to a certain thickness.
1: pressure steamer 2: tray
3: heater 4:
5: mounting
7: Pressure outlet
Claims (4)
Feeding the pre-loaded tray into a pressure steamer; Wow
Water is poured into the heater installed on the bottom of the pressure steamer, the pressure steamer is sealed, and water immersed in the floor is heated by a heater to generate steam; Wow
Pressurizing the steam with the pressure while maintaining the pressure at a predetermined value, and infiltrating the steam into the inner surface of the inner surface of the outer surface of the pressure steamer, Wow
And stopping the operation of the heater if the pre-cooked food is ripe by steam, then exhausting the pressure inside the pressure steamer to the outside; Wow
Removing the pre-pellet from the pressure steamer and immersing the pre-pellet in cold water to cool the salt contained in the pre-pellet when the osmotic pressure is released; Wow
And the cooled preform is taken out to complete machining.
Wherein the inner pressure of the pressure vessel is 4 kgf / cm < 2 >.
And if the internal pressure of the pressure steamer is 4 kgf / cm 2 or more, the pressure is discharged to the outside to maintain 4 kgf / cm 2.
Wherein the pressing time of the pressure is about 2 hours to about 2 hours and 30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160150447A KR101859292B1 (en) | 2016-11-11 | 2016-11-11 | Method for process of clotted blood |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160150447A KR101859292B1 (en) | 2016-11-11 | 2016-11-11 | Method for process of clotted blood |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101859292B1 true KR101859292B1 (en) | 2018-06-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020160150447A KR101859292B1 (en) | 2016-11-11 | 2016-11-11 | Method for process of clotted blood |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101859292B1 (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101096591B1 (en) | 2011-05-24 | 2011-12-20 | 유한회사 전라도푸드에프앤씨 | Processing method of fresh animal blood |
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2016
- 2016-11-11 KR KR1020160150447A patent/KR101859292B1/en active IP Right Grant
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101096591B1 (en) | 2011-05-24 | 2011-12-20 | 유한회사 전라도푸드에프앤씨 | Processing method of fresh animal blood |
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