KR101867062B1 - Method for preparating cupbob with gondre herb - Google Patents

Abstract

Disclosure of the Invention Disclosure of the Invention Disclosure of the Invention Disclosure of the Invention Disclosure of the Invention Disclosure of the Invention Disclosure of the Invention Disclosure of the Invention Disclosure of the Invention Disclosure of the Invention Disclosure of the Invention Disclosure of the Invention Disclosure of the Invention Disclosure of the Invention Disclosure of the Invention Disclosure, ; A second step of repeating the step 5 to 10 times the water of flowing gondolas called water by the first step; The third step is to immerse the ghrelin prepared in the second step in water and boil it for 30 to 40 minutes, heat it to relatively high temperature for 15 to 20 minutes, and heat it to relatively weak heat for 15 to 20 minutes thereafter. A fourth step of washing the gherkin soup boiled by the third step with water at 10 ° C to 15 ° C for 3 to 5 times and washing the same; A fifth step of mixing and frying gondola seed oil and perilla oil prepared by the fourth step at a ratio of 1: 0.5 to 0.7; And a sixth step of mixing gondola seeds roasted by the fifth step with pre-cooked rice at a ratio of 1: 2 to 2.5 to produce gondola bibimbap. It is provided as an invention.

Description

[0001] METHOD FOR PREPARATING CUPBOB WITH GONDER HERB [0002]

Disclosure of the present invention relates to a method of manufacturing cups using gondola, and more particularly, to a method of manufacturing cupcakes by preparing gondola soup and sauce and placing it in a cup.

Herein, the background art relating to the present invention is provided, and they are not necessarily referred to as known arts.

Gondre herbs are rich in minerals and vitamin A beta-carotene, and our ancestors have been used as horticultural crops when they have no food to eat or when they have borate.

In recent years, ghdra nabe rice has become popular as a good food for preventing adult diseases in modern people.

Gondre marinaded rice is a food made by mixing gondre herbs with rice sauce, especially soy sauce.

Currently, Gondre Bibimbap is recognized as a local food in the northern part of Chungcheongbuk-do and Gangwon-do and has become one of the tourism products.

In this connection, Korean Patent Laid-Open No. 10-2012-0007325 discloses a method for producing gondola rice using a gondola soup.

It is intended to maintain the flavor, taste and nutritional content of gondre herbs and to prevent the deterioration of color due to the browning of gondolios which occurs during the cooking of rice.

However, since there is no gondola herb in the finished gondola soup, it is desirable to try to prevent the nutrients and browning phenomenon by improving the method of making rice, because there is an inconvenience that can not be said to be substantial gondola soup.

In addition, the existing gondola soup is mainly made from soy sauce as a source, but it is desirable to develop a source of spicy taste of bibimbap which has been popularized by foreigners because of this change.

1. Patent Document 0001) Korean Patent Laid-Open No. 10-2012-0007325

An object of the present invention is to provide a method of manufacturing a cup of rice using a gondola which is able to add the spicy taste of bibimbap while maintaining the color, flavor and taste of the gondola.

The present invention is not intended to be exhaustive or to limit the scope of the present invention to the full scope of the present invention. of its features).

In order to solve the above-described problems, the present invention provides a method for producing gondola seedlings, comprising: a first step of immersing ghrelin dried at room temperature for 40 to 50 hours in water at 10 ° C to 20 ° C for 10 to 12 hours, A second step of repeating the step 5 to 10 times the water of flowing gondolas called water by the first step; The third step is to immerse the ghrelin prepared in the second step in water and boil it for 30 to 40 minutes, heat it to relatively high temperature for 15 to 20 minutes, and heat it to relatively weak heat for 15 to 20 minutes thereafter. A fourth step of washing the gherkin soup boiled by the third step with water at 10 ° C to 15 ° C for 3 to 5 times and washing the same; A fifth step of mixing and frying gondola seed oil and perilla oil prepared by the fourth step at a ratio of 1: 0.5 to 0.7; And a sixth step of mixing gondola seeds roasted by the fifth step with pre-cooked rice at a ratio of 1: 2 to 2.5 to produce gondola bibimbap. It is provided as an invention.

The present invention provides a method for manufacturing a cup of rice using the gondola of the first invention, wherein the weight of the gondola bibimbap prepared with the gondola bibimbap prepared in the sixth step is 1: 0.2 to 0.3 And a seventh step of preparing a cup of rice by using a gondola herb.

The present invention relates to a method for producing cup coffee using the gondola according to the second invention, comprising the steps of preparing a set sauce, adding 5 tablespoons of ground chopped garlic and 1 tablespoon chopped ginger to cooking oil heated at 70 to 80 ° C, Step S 1: Stirring for ~ 40 seconds, then adding 30 g of minced beef or 30 g of minced pork and roasting for 1 to 2 minutes; Step S2 is a step S2 in which pepper powder is added at a rate of 1 / 4th of a paprika powder, 3 tablespoons of shochu, 5 tablespoons of a chopped onion, 5 tablespoons of a chopped onion, Frying step S2; Step S2, in which the fire is turned off after step S2, 5 steps of hot pepper paste, 2 tablespoons of starch syrup, 2 tablespoons of sugar, 2 tablespoons of plum juice and stirring for 3 to 4 minutes; And step S4, after the step S3, stirs the sugar in a relatively weak fire than in the step S2, and stirs the cooked sauce when the brewers start to brew in the hot pepper paste. The method of manufacturing a cup according to the third aspect of the present invention further includes the step of:

The present invention further provides a method of manufacturing a cup of rice using the gondola according to the third aspect of the present invention, further comprising the step of additionally adding 3 tablespoons of sesame oil and 2 tablespoons of sesame oil at the end state after step S4, A method of manufacturing a cup using herbs is provided as a fourth invention.

The present invention provides a method for manufacturing a cup of rice using the gondola according to the second aspect of the present invention, wherein the gondola bibimbap and the set source are repeatedly laminated in the vertical direction.

According to the present invention, it is possible to prevent nutrients, flavor, and flavor of gondola from being lost during browning of rice, or browning of gondola by separately cooking gondola and rice.

According to the present invention, the taste of the bonito soup can be improved by producing a unique sauce using the kochujang.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart illustrating a manufacturing process for producing a gourd seed rice according to an embodiment of the present invention. FIG.
BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, various embodiments of a method of manufacturing a cup of rice using the gondola according to the present invention will be described with reference to the drawings.

It should be understood, however, that there is no intention to limit the scope of the present disclosure to the embodiments described below, and that those skilled in the art, having the benefit of the teachings of this disclosure, It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention.

In addition, the terms used below are selected for convenience of explanation. Therefore, in order to grasp the technical contents of the present disclosure, they should be interpreted appropriately in accordance with the technical idea of the present disclosure without being limited to the prior meaning.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a manufacturing flowchart illustrating a process for producing rice gourd rice according to an embodiment of the present invention. FIG.

Referring to FIG. 1, in the process of producing gondola rice according to the present embodiment, gondola seeds dried at room temperature for 40 to 50 hours are immersed in water at 10 ° C to 20 ° C for 10 to 12 hours, And starts with step S11.

Here, the normal temperature means a temperature of 15 to 20 degrees Celsius.

Next, a second step (S12) is performed in which water is shed repeatedly five to ten times in flowing water by the first step (S11).

This is a process for removing dust from the gondola and removing the odor of the gondola during the drying process.

Next, the gondolians prepared in the second step (S12) are immersed in water and boiled for 30 to 40 minutes, heated to relatively high temperature for the initial 15 to 20 minutes, and 15 to 20 minutes thereafter for relatively weak heating And then performs a third step (S13).

In the course of cooking, it is possible to obtain a soft texture of the gondola herb by controlling the intensity of the gondola in a relatively light to relatively low temperature.

Next, a fourth step (S14) of repeating the boiled ghrelin by the third step (S13) with water at 10 to 15 deg. C for 3 to 5 times and washing the water is carried out.

This is a preparatory step for frying gondolians into oil.

Next, a fifth step (S15) is performed in which roasted oregano and perilla oil prepared by the fourth step (S14) are mixed and roasted at a ratio of 1: 0.5 to 0.7.

In this process, the liver of the gondola can be controlled using salt.

Next, a sixth step (S16) of producing the gondola bibimbap by mixing the roasted gondola soup with the pre-cooked rice at a ratio of 1: 2 to 2.5 in the fifth step (S15).

Thus, according to the present embodiment, it is possible to prevent the nourishment component, flavor, and flavor of the ghreaves from being lost or browning of the ghreaves during cooking of the rice by separately cooking and mixing the ghrelin herb and the rice.

On the other hand, in the present embodiment, by performing the seventh step S17 in which the sources set in the gondola bibimbap prepared by the sixth step S16 are laminated, and the weight ratio of the gondola bibimbap and the set source is 1: 0.2 to 0.3, It is possible to manufacture a cup of rice using a gondola herb.

FIG. 2 is a flowchart for explaining a process of manufacturing a sauce for a gourd seed according to an embodiment of the present invention.

Referring to FIG. 2, preparing the set source according to the present embodiment includes:

First, 5 tablespoons of ground chopped garlic and 1 tablespoon chopped ginger are added to edible oil heated at 70 to 80 ° C and roasted for 30 to 40 seconds. Then, 30 g of minced beef or 30 g of chopped pork is added and roasted for 1 to 2 minutes. (S21) of roasting in a relatively high temperature.

Here, garlic and ginger are used to remove the smell of beef or pork.

Next, after step S1 (S21), step S2 (S22) of adding 1/4 tablespoon of pepper powder, 3 tablespoons of soju, 5 tablespoons of chopped onion, and 5 tablespoons of chopped parboil and frying until moisture is eliminated is performed, (Step S22) in which the roast is roasted in a relatively weak fire than in Step S2.

This is a process in which cooking, in addition to garlic and ginger, removes the smell of beef or pork by pepper powder, shochu, chopped onions and pork, and spices are well fed to beef or pork.

Next, step S2 (S 23) is carried out in which, after turning off the light in step S 22, 5 tablespoons of hot pepper paste, 2 tablespoons of starch syrup, 2 tablespoons of sugar, and 2 tablespoons of plums are added and stirred for 3 to 4 minutes.

This is a process for mixing with the previously cooked sauce. By using the residual heat by the step S2 (S22), it is possible to minimize the evaporation of the red pepper paste, the starch syrup, and the plum wine in the mixing process or the pressing on the floor.

Next, after step S3 (S23), the sugar is stirred to such an extent that the sugar melts in relatively weaker flames than in the step S2 (S22). If air bubbles start to form in the red pepper paste, step S4 (S24) .

This is also to control the fire to minimize the evaporation of the red pepper paste, the syrup, and the plum juice in the mixing process and the pressing on the floor.

Thereby, the set source is prepared.

Here, after step S4 (S24), the method may further include step S5 (S25) of adding 3 tablespoons of sesame oil and 2 tablespoons of sesame oil in the end state.

This is to give a fine flavor of sesame seeds and a fragrant flavor and taste of sesame oil.

As a result, a spicy source can be provided.

On the other hand, in the present embodiment, the goddess bibimbap and the set source are preferably repeatedly laminated in the vertical direction.

According to this, the process of rubbing the goddess bibimbap accommodated in the cup with the set source is facilitated, and when the cup is made transparent, the image can be advantageously seen from the outside.

Claims (5)

A first step of immersing the dried ghrelin herb in water at 10 ° C to 20 ° C for 10 to 12 hours for 40 to 50 hours at room temperature,
A second step of repeating the step 5 to 10 times the water of flowing gondolas called water by the first step;
The third step is to immerse the ghrelin prepared in the second step in water and boil it for 30 to 40 minutes, heat it to relatively high temperature for 15 to 20 minutes, and heat it to relatively weak heat for 15 to 20 minutes thereafter.
A fourth step of washing the gherkin soup boiled by the third step with water at 10 ° C to 15 ° C for 3 to 5 times and washing the same;
A fifth step of mixing and frying gondola seed oil and perilla oil prepared by the fourth step at a ratio of 1: 0.5 to 0.7;
A sixth step of mixing gondola seeds roasted by the fifth step with pre-cooked rice at a ratio of 1: 2 to 2.5 to produce gondola bibimbap; And
And a seventh step of laminating the source set to the gondola bibimbap prepared by the sixth step, wherein the weight ratio of the gondola bibimbap and the set source is 1: 0.2 to 0.3,
Preparing the set source,
Step S1 in which 30 g of minced beef or 30 g of minced pork are added to the edible oil heated at 70 to 80 캜 and roasted for 1 to 2 minutes after putting 5 tablespoons of chopped garlic and 1 tablespoon of chopped ginger into 30 to 40 seconds, Step S1 of roasting in a fire;
Step S2 is a step S2 in which pepper powder is added at a rate of 1 / 4th of a paprika powder, 3 tablespoons of shochu, 5 tablespoons of a chopped onion, 5 tablespoons of a chopped onion, Frying step S2;
Step S2, in which the fire is turned off after step S2, 5 steps of hot pepper paste, 2 tablespoons of starch syrup, 2 tablespoons of sugar, 2 tablespoons of plum juice and stirring for 3 to 4 minutes; And
Step S4 of stirring the flour in a state where the flour is turned off when air bubbles start to form in the kochujang after the step S3 is stirred so that the sugar melts in a relatively weak fire than in the step S2, Further comprising:
Further comprising the step of adding 3 tablespoon sesame seeds and 2 tablespoon sesame seeds in a final state after step S4,
Wherein the gondola bibimbap and the set source are repeatedly laminated in the vertical direction.
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