KR101878281B1 - Method of manufacturing a korean sausage including seafood and vegetables - Google Patents
Method of manufacturing a korean sausage including seafood and vegetables Download PDFInfo
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- KR101878281B1 KR101878281B1 KR1020160050177A KR20160050177A KR101878281B1 KR 101878281 B1 KR101878281 B1 KR 101878281B1 KR 1020160050177 A KR1020160050177 A KR 1020160050177A KR 20160050177 A KR20160050177 A KR 20160050177A KR 101878281 B1 KR101878281 B1 KR 101878281B1
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
Abstract
개시된 내용은 해물 야채 순대의 제조방법에 관한 것으로, 더욱 상세하게는 외피준비단계, 비린내제거단계, 순대소제조단계, 순대소충전단계 및 증숙단계로 이루어진다.
개시된 방법으로 제조되는 해물 야채 순대는 해물과 야채의 무기질과 식이섬유가 함유되어 영양학적으로 우수한 효과를 나타낸다.
또한, 순대의 원료를 한약재 혼합물에 삶아 비린내가 제거되어 순대의 기호도가 향상되는 효과가 있다. More particularly, the present invention relates to a method of preparing a seafood vegetable gruel, and more particularly, to a method of preparing a seafood vegetable gruel.
The seaweed vegetable ginseng prepared by the disclosed method contains minerals and dietary fiber of seafood and vegetables, and exhibits nutritionally excellent effects.
In addition, it is effective to boil the raw material of the gypsum in the herbal medicinal ingredient mixture to remove the fishy smell, thereby improving the preference of the gypsum.
Description
개시된 내용은 해물 야채 순대의 제조방법에 관한 것이다.
The disclosure is directed to a method of making seafood vegetable ginseng.
일반적으로 순대는 돼지창자의 내부에 돼지선지, 찹쌀 및 당면 등을 다져서 넣고, 증기에 쪄서 먹는 음식으로서 식당과 분식집에서 판매되고 있는 대중적인 식품이다.In general, Sundae is a popular food that is sold in restaurants and cafeteria as a food that is steamed and steamed into pork intestines, sliced into pigskin, glutinous rice and vermicelli.
그러나 기존의 순대는 주재료로 돼지창자와 돼지선지를 이용하는데 상기 돼지창자와 돼지선지는 포화지방을 다량 함유되어 있어 동맥경화와 심장병 등의 성인병을 유발하는 주된 요인으로 작용 될 수 있으며, 찹쌀과 당면은 탄수화물로 구성되어 있어 무기질과 식이섬유를 비롯한 다른 영양성분은 고루 섭취할 수 없는 문제점이 있었다. However, the existing sundae mainly uses porcine intestines and pig guinea pigs. The pig intestines and pig guinea pigs contain a large amount of saturated fat, which can be a main factor for inducing adult diseases such as arteriosclerosis and heart disease. Is composed of carbohydrates, and other nutrients such as minerals and dietary fiber can not be consumed as a problem.
또한, 기존의 순대는 돼지고기 특유의 역한 냄새로 인해 기호식품으로서의 효용도가 낮아 소비층이 확대되지 못하는 문제점이 있었다.
In addition, the conventional sundae has a problem that the consumption efficiency of the food is low due to the characteristic odor of the pork, so that the consumer can not be expanded.
개시된 내용은 순대의 원료를 한약재 혼합물에 삶아 비린내가 제거되어 순대의 기호도가 향상되고, 해물과 야채의 무기질과 식이섬유가 함유되어 영양학적으로 우수한 효과를 나타내는 해물 야채 순대의 제조방법을 제공하는 것이다.
It is an object of the present invention to provide a method for producing a seafood vegetable gruel which boils raw materials of a vinegar to a mixture of herbal medicines to remove the fishy smell, thereby improving the palatability of the vinegar and containing minerals and dietary fiber of seafood and vegetables, .
개시된 내용의 목적은 외피준비단계, 비린내제거단계, 순대소제조단계, 순대소충전단계 및 증숙단계로 이루어지는 것을 특징으로 하는 해물 야채 순대의 제조방법을 제공함에 의해 달성된다.
It is an object of the present invention to provide a method for manufacturing a seafood vegetable sauce, which comprises a shell preparation step, an intragastric removal step, a step-by-step preparation step, a step-by-step small filling step and a boiling step.
개시된 내용의 바람직한 특징에 따르면, 상기 해물 야채 순대의 제조방법은 순대의 외피를 준비하는 외피준비단계, 해물을 한약재 혼합물로 삶는 비린내제거단계, 상기 비린내제거단계를 통해 비린내가 제거된 해물에 야채혼합물 및 양념혼합물을 혼합하는 순대소제조단계, 상기 외피준비단계를 통해 제조된 순대 외피에 상기 순대소제조단계를 통해 제조된 순대소를 충전하는 순대소충전단계 및 상기 순대소충전단계를 통해 제조된 순대를 증숙하는 증숙단계;로 이루어지는 것으로 한다.
According to a preferred aspect of the present invention, the method for preparing a seafood vegetable sea cucumber includes preparing a shell for preparing a shell of a seaweed, removing seafood from the seaweed by boiling the seaweed as a mixture of herbal medicines, And a seasoning preparation step of mixing the seasoning mixture with the seasoning preparation step, a step of filling the mortar prepared by the step of preparing the mortar into a mortar shell prepared through the step of preparing the mortar, And a mashing stage for mashing the sashimi.
개시된 내용에 따른 해물 야채 순대의 제조방법은, 순대의 원료를 한약재 혼합물에 삶아 비린내가 제거되어 순대의 기호도가 향상되고, 해물과 야채의 무기질과 식이섬유가 함유되어 영양학적으로 우수한 순대의 제조방법을 제공하는 효과가 있다.
The manufacturing method of seafood vegetable ginseng according to the disclosure is characterized in that the raw materials of the ginseng are boiled in a mixture of herbal medicines to remove the fishy smell, thereby improving the palatability of the ginseng, and containing minerals and dietary fiber of seafood and vegetables, .
도 1은 개시된 내용에 따른 해물 야채 순대의 제조방법을 나타낸 순서도이다.1 is a flowchart illustrating a method of manufacturing a seafood vegetable sauce according to the disclosure.
이하에는, 개시된 내용의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 개시된 내용이 속하는 기술분야에서 통상의 지식을 가진 자가 개시된 내용을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 개시된 내용의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.
Hereinafter, the preferred embodiments of the present disclosure and the physical properties of the respective components will be described in detail, which is explained in detail so as to be easily practiced by those skilled in the art. , And this does not mean that the technical idea and scope of the disclosed contents are limited.
개시된 해물 야채 순대의 제조방법은 순대의 외피를 준비하는 외피준비단계(S101), 해물을 한약재 혼합물로 삶는 비린내제거단계(S103), 상기 비린내제거단계(S103)를 통해 비린내가 제거된 해물에 야채혼합물 및 양념혼합물을 혼합하는 순대소제조단계(S105), 상기 외피준비단계(S101)를 통해 제조된 순대 외피에 상기 순대소제조단계(S105)를 통해 제조된 순대소를 충전하는 순대소충전단계(S107) 및 상기 순대소충전단계(S107)를 통해 제조된 순대를 증숙하는 증숙단계(S109)로 이루어 진다.
The method of manufacturing the disclosed seafood vegetable sauce includes a shell preparation step (S101) for preparing a shell of a puddle, an intragranular removal step (S103) for boiling the seafood with a mixture of herbal medicines, and a step (S103) (S105) for mixing the mixture and the seasoning mixture, and a step-by-step small-filling step (S105) for filling the prepared sausage produced in the step S105 (S107), and a steaming step (S109) for steaming the soy sauce prepared through the small-to-large-sized small filling step (S107).
상기 외피준비단계(S101)는 순대의 외피를 준비하는 단계로, 상기 외피는 개시된 해물 야채 순대의 형태를 결정하는 역할을 하며, 돼지창자를 세척 및 건조하여 준비된다.The envelope preparing step (S101) is a step of preparing a shell of an ear shell. The shell serves to determine the shape of the disclosed seafood vegetable ear shell and is prepared by washing and drying the ear shell of the pig.
상기 돼지창자의 길이는 30 내지 40cm, 두께는 2 내지 4cm로 이루어지며, 굵은 소금과 밀가루로 반복 세척하여 잔여물, 불순물 및 먹을 수 없는 지방을 제거하는 과정을 통해 누린내를 최소화하는 것이 바람직하다.
The pig intestine has a length of 30 to 40 cm and a thickness of 2 to 4 cm and is preferably repeatedly washed with coarse salt and wheat flour to remove residues, impurities and insoluble fats.
상기 비린내제거단계(S103)는 해물을 한약재 혼합물에 투입하여 90 내지 110℃ 에서 2 내지 8분 동안 삶는 단계로, 개시된 해물 야채 순대의 제조방법으로 제조되는 순대의 비린내를 제거하는 탁월한 효과가 있다.The step (S103) is a step of putting the seafood into the mixture of herbal medicines and boiling at 90 to 110 ° C for 2 to 8 minutes. There is an excellent effect of removing the fishy seaweed produced by the method of producing the seafood vegetable seaweed.
상기 해물은 오징어 또는 새우를 이용하거나 오징어와 새우를 혼합하여 사용할 수 있으며, 상기 오징어의 내장과 상기 새우의 머리부분을 제거한 후 곱게 갈아서 사용한다.The seafood can be used by using squid or shrimp or by mixing squid and shrimp, and the inside of the squid and the head of the shrimp are removed and then finely ground.
상기 해물은 오징어 100 중량부 및 새우 30 내지 40 중량부를 혼합하여 이루어질 수 있다.The seafood may be prepared by mixing 100 parts by weight of squid and 30-40 parts by weight of shrimp.
상기 비린내제거단계(S103)과 상기 순대소제조단계(S105)사이에 상기 비린내제거단계(S103)을 통해 비린내가 제거된 해물을 5 내지 15℃ 에서 15 내지 60분 동안 냉각하는 냉각단계 또는, 상기 비린내제거단계(S103)을 통해 비린내가 제거된 해물을 볶은 대파, 볶은 양파, 생강 및 마늘과 혼합하여 육질을 연하게 하는 연육단계를 추가될 수 있다.A cooling step of cooling the seaweed removed from the seaweed through the intestine removal step (S103) at a temperature of 5 to 15 DEG C for 15 to 60 minutes between the intestine removal step (S103) and the step (S105) A fish meat removing step (S103) may be followed by a meat grinding step in which fish seaweed is mixed with roasted roasted meat, roasted onion, ginger, and garlic to soften meat.
상기 냉각단계는 상기 해물의 육질을 쫄깃하게 하여 개시된 해물 야채 순대의 제조방법으로 제조되는 순대의 식감을 개선하고, 상기 연육단계는 해물의 육질을 연하게 하는 효과가 있다.The cooling step improves the texture of the seaweed produced by the method of manufacturing the disclosed seafood vegetable ginseng by making the meat quality of the seaweed chewy, and the softening step has the effect of softening the meat quality of the seafood.
상기 한약재혼합물은 물, 맥주, 소주, 간장, 된장, 커피, 형개, 감초, 파뿌리, 마늘, 생강, 계피 및 월계수로 이루어지며, 물 100 중량부, 맥주 40 내지 60 중량부, 소주 30 내지 50 중량부, 간장 30 내지 40 중량부, 된장 10 내지 20 중량부, 커피 8 내지 12 중량부, 형개 5 내지 10 중량부, 감초 5 내지 10 중량부, 파뿌리 3 내지 6 중량부, 마늘 3 내지 6 중량부, 생강 3 내지 6 중량부, 계피 1 내지 3 중량부 및 월계수 1 내지 3 중량부로 이루어지는 것이 바람직하다.The medicinal herb composition comprises 100 parts by weight of water, 40 to 60 parts by weight of beer, 30 to 50 parts by weight of soju, 30 to 50 parts by weight of beeswax, 30 to 40 parts by weight of soy sauce, 10 to 20 parts by weight of soybean paste, 8 to 12 parts by weight of coffee, 5 to 10 parts by weight of mold, 5 to 10 parts by weight of licorice, 3 to 6 parts by weight of papuri, 3 to 6 parts by weight of garlic 3 to 6 parts by weight of ginger, 1 to 3 parts by weight of cinnamon and 1 to 3 parts by weight of laurel water.
상기 맥주와 소주는 알코올을 함유하고 있어 해물의 비린내를 효과적으로 제거하기 위해 사용되며, 상기 간장과 된장은 해물에 적절한 간을 맞추고 해독작용을 하여 해물의 유해물질을 제거하는 역할을 한다.The beer and the soju contain alcohol and are used to effectively remove the fishy smell of the seafood. The soy sauce and the doenjang function to detoxify the seaweed by appropriately adjusting the liver to the seafood and detoxifying the seafood.
상기 형개는 매운맛을 함유하고 있는 한약재로 해물의 비린내를 없애주는 역할을 하고, 상기 감초는 단맛을 함유하고 있는 한약재로 해물의 풍미를 높이는 역할을 한다.The mold is a medicinal herb that contains a spicy taste and serves to eliminate the fishy smell of seafood, and the licorice is a medicinal herb containing sweetness and serves to enhance the flavor of seafood.
상기 파뿌리, 마늘 및 생강은 살균효과가 있어 해물을 살균하는 역할을 하며, 상기 계피는 해산물에 함유되어있는 콜레스테롤을 낮추는 역할을 한다. The papuri, garlic, and ginger have a sterilizing effect to sterilize seafood, and the cinnamon serves to lower cholesterol contained in seafood.
상기 월계수 잎은 건조된 것을 사용하는 것이 바람직하며, 해물에 풍미를 부여하는 역할을 한다.
Preferably, the laurel leaf is dried, and serves to impart flavor to the seafood.
상기 순대소제조단계(S105)는 상기 비린내제거단계(S103)를 통해 비린내가 제거된 해물에 야채혼합물 및 양념혼합물을 혼합하는 단계이며, 해물 100 중량부, 야채혼합물 100 중량부 내지 150 중량부 및 양념혼합물 200 내지 250 중량부를 혼합하여 이루어지는 것이 바람직하다.(S105) is a step of mixing the vegetable mixture and the seasoning mixture into the seafood which has been removed from the fishy smell through the intestine removing step (S103), wherein 100 parts by weight of the seafood, 100 parts by weight of the vegetable mixture and 150 parts by weight of the vegetable mixture, And 200 to 250 parts by weight of a seasoning mixture.
이때, 상기 해물은 상기 비린내제거단계(S103)에 기재된 내용과 동일하므로 이에 대한 설명은 생략하기로 한다.At this time, the seafood is the same as that described in the intestine removal step (S103), and a description thereof will be omitted.
상기 야채혼합물은 개시된 해물 야채 순대의 제조방법으로 제조되는 순대의 주된 재료로 사용되며, 무기질과 식이섬유를 함유하고 있어 영양학적으로 우수한 순대를 제공하는 효과가 있다.The vegetable mixture is used as a main ingredient of the instant prepared by the method of manufacturing the disclosed seafood vegetable gruel, and contains minerals and dietary fiber, thus providing an excellent nutritional value.
상기 야채혼합물은 찹쌀 100 중량부, 돼지지방 35 내지 40 중량부, 당면 5 내지 15 중량부, 쥬키니호박 3 내지 7 중량부, 무 말랭이 3 내지 7 중량부, 배추 2 내지 6 중량부 및 양배추 1 내지 3 중량부로 이루어지며, 칼로 잘게 다져서 사용하는 것이 바람직하다.Wherein the vegetable mixture comprises 100 parts by weight of glutinous rice, 35 to 40 parts by weight of pig fat, 5 to 15 parts by weight of sugarcane, 3 to 7 parts by weight of zucchini amber, 3 to 7 parts by weight of non-fermented rice, 2 to 6 parts by weight of cabbage, 3 parts by weight, and it is preferable to use finely kneaded with a knife.
상기 찹쌀은 물에 20 내지 60분 동안 충분히 불린 후 물기를 빼고, 80 내지 100℃의 온도에서 15 내지 30분 동안 쪄서 사용한다.The glutinous rice is sufficiently boiled in water for 20 to 60 minutes, then drained and steamed at a temperature of 80 to 100 DEG C for 15 to 30 minutes.
상기 돼지지방은 식감을 향상시켜 부드러운 맛을 부여하는 역할을 하며, 삶은 돼지지방 100 중량부와 건조된 돼지지방 60 내지 70 중량부를 분쇄한 후, 혼합하여 사용하는 것이 바람직하다.It is preferable that 100 parts by weight of boiled pork fat and 60 to 70 parts by weight of dried pork fat are pulverized and then mixed and used.
상기 당면은 전분으로 구성되어 개시된 해물 야채 순대의 제조방법으로 제조되는 순대의 결착력을 향상시키고 포만감을 주는 역할을 하며, 2 내지 4시간 동안 물에 불린 후, 80 내지 100℃의 온도에서 15 내지 30분 동안 쪄서 사용하는 것이 바람직하다.The starch is composed of starch and is prepared by the method of manufacturing a seafood vegetable gruel which is made by starch and serves to improve the binding power and provide a feeling of fullness at the earliest stage. The starch is called water for 2 to 4 hours, Min.
상기 쥬키니호박은 소화흡수가 잘되는 비타민을 다량 함유하고 있으며, 상기 무말랭이에는 무기질과 칼슘이 함유되어있을 뿐만 아니라 식감을 부여하는 역할을 하고, 상기 배추와 양배추에는 비타민과 식이섬유가 다량 함유되어 있으며, 80℃ 내지 100℃ 에서 20 내지 40 분 동안 익혀서 잘게 다져 사용하는 것이 바람직하다.
The jujube amber contains a large amount of vitamins that are well digested and absorbed. The non-salmon contains minerals and calcium as well as a texture, and the cabbage and the cabbage contain a large amount of vitamins and dietary fiber. It is preferable to use the kneaded mixture at 80 DEG C to 100 DEG C for 20 to 40 minutes.
상기 양념혼합물은 개시된 해물 야채 순대의 제조방법으로 제조되는 순대의 부가재료로 사용되어 적절한 간을 맞추는 역할을 하며, 고추분말 100 중량부, 진간장 60 내지 70 중량부, 조미료 55 내지 65 중량부, 소금 30 내지 35 중량부, 설탕 20 내지 30 중량부, 후추 15 내지 20 중량부 및 땅콩가루 1 내지 3 중량부를 혼합하여 이루어지는 것이 바람직하다.The seasoning mixture is used as an additive material prepared by the method of manufacturing the seafood vegetable seasoning described above and plays a role of adjusting an appropriate liver, and it comprises 100 parts by weight of red pepper powder, 60 to 70 parts by weight of soy sauce, 55 to 65 parts by weight of seasoning, 30 to 35 parts by weight, sugar 20 to 30 parts by weight, pepper 15 to 20 parts by weight and peanut flour 1 to 3 parts by weight.
상기 고추분말은 고추분말 100 중량부와 청양고추분말 40 내지 60 중량부를 혼합하여 사용하는 것이 바람직하다.It is preferable that 100 parts by weight of the red pepper powder and 40 to 60 parts by weight of the red pepper powder are used as the red pepper powder.
상기 조미료는 맛을 유지하는 역할을 하며, 다시다 100 중량부와 미원 55 내지 60 중량부를 혼합하여 사용할 수 있다.The above-described seasoning serves to maintain the taste, and 100 parts by weight of the seasoning and 55 to 60 parts by weight of the gum can be used in combination.
상기 소금은 간을 맞추고 상기 야채혼합물의 숨을 죽이는 역할을 한다. 상기 소금이 30 중량부 미만이 함유되면 상기의 기능이 미미해지고, 35 중량부를 초과하면 염도가 과다하게 높아져 바람직하지 못하다.
The salt serves to match the liver and kill the vegetable mixture. When the salt is contained in an amount of less than 30 parts by weight, the above-mentioned function becomes insignificant. When the salt is more than 35 parts by weight, saltiness becomes excessively high.
상기 순대소충전단계(S107)는 상기 외피준비단계(S101)를 통해 제조된 순대 외피에 상기 순대소제조단계(S105)를 통해 제조된 순대소를 충전하는 단계로, 충전기 또는 수작업으로 충전하는 것이 바람직하다.
The step S107 of charging the small-sized small-sized can be performed by charging the small-sized small sized container manufactured through the step S105 of making the small-sized outer casing manufactured through the outer casing preparing step S101, by a charger or by hand desirable.
상기 증숙단계(S109)는, 상기 순대소충전단계(S107)를 통해 제조된 순대를 80 내지 120℃에서 10 내지 30분 동안 스팀기에서 증숙하는 단계이다. 기재된 온도보다 낮거나 시간이 짧으면 증숙이 되지 않아 맛이 나지 않고, 기재된 온도보다 높거나 시간이 길어지면 순대의 고유한 맛을 잃어버리고 퍽퍽해져서 바람직하지 못하다.The boiling step (S109) is a step of boiling the soybean paste prepared through the small-to-large boiling step (S107) at 80 to 120 ° C for 10 to 30 minutes in a steamer. If the temperature is lower than the stated temperature or the time is shorter, it does not taste and does not taste. If the temperature is higher than the stated temperature or the time is lengthened, the inherent flavor of the instant noodles is lost and becomes unfavorable.
이하에서는, 개시된 내용에 따른 해물 야채 순대의 제조방법에 따른 순대의 물성 실시예를 들어 설명하기로 한다.
Hereinafter, description will be made of examples of the physical properties according to the manufacturing method of seafood vegetable sauce according to the disclosed contents.
<실시예 1>≪ Example 1 >
길이 35cm 두께 3cm의 돼지창자를 굵은 소금과 밀가루로 반복세척하여 불순물 및 먹을 수 없는 지방을 제거하여 외피를 준비하고, 물 100 중량부에 맥주 50 중량부, 소주 40 중량부, 간장 35 중량부, 된장 15 중량부, 커피 10 중량부, 형개 7.5 중량부, 감초 7.5 중량부, 파뿌리 4.5 중량부, 마늘 4.5 중량부, 생강 4.5 중량부, 계피 2 중량부 및 월계수 2 중량부를 혼합하여 끓인 한약재 혼합물에 오징어 100 중량부 및 새우 25 중량부를 혼합한 해물을 100℃ 에서 5분 동안 삶아서 잘게 다진 해물 100 중량부와, 찹쌀 100 중량부를 물에 40분 동안 충분히 불린 후 물기를 빼고, 90℃ 에서 22.5분 동안 찌고, 돼지지방 30 중량부, 당면 10 중량부를 3 시간 동안 물에 불린 후, 90℃ 에서 22.5분 동안 찌고, 쥬키니호박 5 중량부, 무 말랭이 5 중량부, 배추 4 중량부 및 양배추 2 중량부를 100℃ 에서 30분 동안 익혀서 잘게 다져 혼합한 야채혼합물 100 중량부 및 고추분말 100 중량부, 진간장 65 중량부, 조미료 60 중량부, 소금 32.5 중량부, 설탕 25 중량부, 후추 17.5 중량부 및 땅콩가루 2 중량부를 잘게 다져 혼합한 양념혼합물 225 중량부를 혼합하여 순대소를 제조하고, 준비된 외피에 순대소를 충전기로 충전하여 100℃에서 20분 동안 스팀기에서 증숙하여 순대를 제조하였다.
A poultice having a length of 35 cm and a thickness of 3 cm was repeatedly washed with coarse salt and wheat flour to remove impurities and insoluble fats to prepare a skin. To 100 parts by weight of water, 50 parts by weight of beer, 40 parts by weight of soju, 15 parts by weight of doenjang, 10 parts by weight of coffee, 7.5 parts by weight of licorice, 7.5 parts by weight of licorice, 4.5 parts by weight of papuri, 4.5 parts by weight of garlic, 4.5 parts by weight of ginger, 2 parts by weight of cinnamon and 2 parts by weight of laurel 100 parts by weight of squid and 25 parts by weight of shrimp were boiled at 100 ° C for 5 minutes, 100 parts by weight of finely chopped seaweed and 100 parts by weight of glutinous rice were thoroughly boiled in water for 40 minutes, drained, and heated at 90 ° C for 22.5 minutes 30 parts by weight of pork fat and 10 parts by weight of pork fat were poured into water for 3 hours and then steamed at 90 DEG C for 22.5 minutes. 5 parts by weight of zucchini amber, 5 parts by weight of non-fermented rice, 4 parts by weight of Chinese cabbage and 2 parts by weight of cabbage were mixed with 100 In ℃ 100 parts by weight of a vegetable mixture mixed and finely ground and mixed for 30 minutes, 65 parts by weight of soy sauce powder, 65 parts by weight of soy sauce, 60 parts by weight of seasoning, 32.5 parts by weight of salt, 25 parts by weight of sugar, 17.5 parts by weight of pepper and 2 parts by weight of peanut powder And 225 parts by weight of a seasoning mixture prepared by finely mixing the ingredients were mixed to prepare a pure-ground beef. The prepared beef was filled with a filling machine with a filling machine, and the beaker was boiled in a steamer at 100 ° C for 20 minutes.
<비교예 1>≪ Comparative Example 1 &
길이 35cm 두께 3cm의 돼지창자를 굵은 소금과 밀가루로 반복세척하여 불순물을 제거하여 외피를 준비하고, 찹쌀 100 중량부, 당면 70 중량부, 돼지지방 10 중량부, 고추분말 10 중량부, 당근 5 중량부, 간장 및 조미료 3 중량부를 100℃에서 20분 동안 익혀서 잘게 다져 혼합하여 순대소를 제조하고, 준비된 외피에 순대소를 충전기로 충전하여 100℃에서 20분 동안 스팀기에서 증숙하여 순대를 제조하였다.
100 parts by weight of glutinous rice, 70 parts by weight of glutinous rice, 10 parts by weight of pig fat, 10 parts by weight of red pepper powder, 5 parts by weight of carrot, 5 parts by weight of carrot 3 parts by weight of soy sauce, soy sauce and seasoning were boiled at 100 ° C for 20 minutes and mixed thoroughly to prepare a pellet. The prepared pellets were filled with a filling machine with a filling machine and the pellet was prepared by boiling in a steamer at 100 ° C for 20 minutes.
실시예 1 및 비교예 1을 통해 제조된 순대를 관능검사를 통해 5점 척도법으로 측정하여 그 평균값을 아래 표 1에 나타내었다.The ginsengs prepared in Example 1 and Comparative Example 1 were measured by the five-point scale method through sensory evaluation and their average values are shown in Table 1 below.
( 단, 20대 부터 70대의 성인 남녀 30 명을 대상으로 관능검사를 실시하였다.)
(However, sensory tests were conducted on 30 male and female adults in their 20s and 70s.)
상기 표 1에 나타낸 것처럼, 실시예 1 을 통해 순대는 비교예 1의 순대에 비해 향, 색, 맛, 식감 및 기호도가 우수한 것을 알 수 있다.
As shown in the above Table 1, it can be seen that, in Example 1, the glaze has an excellent aroma, color, taste, texture and preference in comparison with the glaze of Comparative Example 1.
따라서, 개시된 내용에 따른 해물 야채 순대의 제조방법은, 순대의 원료를 한약재 혼합물에 삶아 비린내가 제거되어 순대의 기호도가 향상되고, 해물과 야채의 무기질과 식이섬유가 함유되어 영양학적으로 우수한 순대의 제조방법을 제공하는 효과가 있다.
Accordingly, the process for producing seafood vegetable ginseng according to the present invention is characterized in that the raw material of the ginseng is boiled in a mixture of herbal medicines to remove the fishy smell, thereby improving the palatability of the ginseng, and containing minerals and dietary fiber of seafood and vegetables, There is an effect of providing a manufacturing method.
S101 ; 외피준비단계
S103 ; 비린내제거단계
S105 ; 순대소제조단계
S107 ; 순대소충전단계
S109 ; 증숙단계S101; Stage preparation stage
S103; Steps to remove fishy smell
S105; Pure Brewing Process
S107; Slow charging stage
S109; Steaming stage
Claims (6)
해물을 한약재 혼합물로 삶는 비린내제거단계;
상기 비린내제거단계를 통해 비린내가 제거된 해물 100 중량부에 야채혼합물 100 내지 150 중량부 및 양념혼합물 200 내지 250 중량부를 혼합하는 순대소제조단계;
상기 외피준비단계를 통해 제조된 순대 외피에 상기 순대소제조단계를 통해 제조된 순대소를 충전하는 순대소충전단계; 및
상기 순대소충전단계를 통해 제조된 순대를 증숙하는 증숙단계;로 이루어지며,
상기 해물은 오징어 100 중량부 및 새우 30 내지 40 중량부로 이루어지고,
상기 한약재혼합물은 물 100 중량부, 맥주 40 내지 60 중량부, 소주 30 내지 50 중량부, 간장 30 내지 40 중량부, 된장 10 내지 20 중량부, 커피 8 내지 12 중량부, 형개 5 내지 10 중량부, 감초 5 내지 10 중량부, 파뿌리 3 내지 6 중량부, 마늘 3 내지 6 중량부, 생강 3 내지 6 중량부, 계피 1 내지 3 중량부 및 월계수 1 내지 3 중량부로 이루어지며,
상기 야채혼합물은 찹쌀 100 중량부, 돼지지방 25 내지 35 중량부, 당면 5 내지 15 중량부, 쥬키니호박 3 내지 7 중량부, 무 말랭이 3 내지 7 중량부, 배추 2 내지 6 중량부 및 양배추 1 내지 3 중량부로 이루어지는 것을 특징으로 하는 해물 야채 순대의 제조방법.
A shell preparation step of preparing a shell of a crown;
A step of removing seafood from the seaweed to a mixture of medicinal herbs;
100 to 150 parts by weight of the vegetable mixture and 200 to 250 parts by weight of the spice mixture are mixed with 100 parts by weight of the seaweed removed through the fishy removing step;
A step of filling the net cage produced through the step of preparing the cadavers into a cadaver shell manufactured through the shell preparation step; And
And a mashing step of mashing the sashes prepared through the above-
The seafood is composed of 100 parts by weight of squid and 30 to 40 parts by weight of shrimp,
Wherein said medicinal herb mixture comprises 100 parts by weight of water, 40 to 60 parts by weight of beer, 30 to 50 parts by weight of soju, 30 to 40 parts by weight of soy sauce, 10 to 20 parts by weight of soybean paste, 8 to 12 parts by weight of coffee, 5 to 10 parts by weight of licorice, 3 to 6 parts by weight of papuri, 3 to 6 parts by weight of garlic, 3 to 6 parts by weight of ginger, 1 to 3 parts by weight of cinnamon and 1 to 3 parts by weight of laurel,
Wherein the vegetable mixture comprises 100 parts by weight of glutinous rice, 25 to 35 parts by weight of pig fat, 5 to 15 parts by weight of sweet potato, 3 to 7 parts by weight of jujube pumpkin, 3 to 7 parts by weight of non-fermented rice, 2 to 6 parts by weight of cabbage, 3 parts by weight of a vegetable gum.
상기 양념혼합물은 고추분말 100 중량부, 진간장 60 내지 70 중량부, 조미료 55 내지 65 중량부, 소금 30 내지 35 중량부, 설탕 20 내지 30 중량부, 후추 15 내지 20 중량부 및 땅콩가루 1 내지 3 중량부를 혼합하여 이루어지는 것을 특징으로 하는 해물 야채 순대의 제조방법.
The method according to claim 1,
The seasoning mixture comprises 100 parts by weight of red pepper powder, 60 to 70 parts by weight of soy sauce, 55 to 65 parts by weight of seasoning, 30 to 35 parts by weight of salt, 20 to 30 parts by weight of sugar, 15 to 20 parts by weight of pepper and 1 to 3 By weight, based on the total weight of the seaweed.
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| KR1020160050177A KR101878281B1 (en) | 2016-04-25 | 2016-04-25 | Method of manufacturing a korean sausage including seafood and vegetables |
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| KR1020160050177A KR101878281B1 (en) | 2016-04-25 | 2016-04-25 | Method of manufacturing a korean sausage including seafood and vegetables |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20200117517A (en) | 2019-04-04 | 2020-10-14 | 김동진 | Seaweed sundae and manufacturing method of the same that |
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| CN109673967A (en) * | 2019-03-01 | 2019-04-26 | 朱红兴 | Lotus root intestines and preparation method thereof |
| KR102381190B1 (en) * | 2019-08-06 | 2022-03-30 | 김헌택 | method for making sundae |
| ES2883413B2 (en) * | 2020-06-04 | 2022-06-27 | Tamayo Andoni Chinchilla | Production process of marine sausages based on cephalopods |
| CN111820369A (en) * | 2020-07-23 | 2020-10-27 | 郑州思念食品有限公司 | Seafood and glutinous rice sausage and preparation method thereof |
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| KR20040005776A (en) * | 2003-12-16 | 2004-01-16 | 윤진현 | The cuttle-fish sausage made processing method and recipy |
| KR100499382B1 (en) * | 2003-07-28 | 2005-07-04 | 최실 | Composition for fishy smell elimination using herb medicines |
| KR20060029324A (en) * | 2004-10-01 | 2006-04-06 | 유준곤 | Sundae sausage with marine products |
| KR20090129239A (en) * | 2008-06-12 | 2009-12-16 | 정화식품(주) | Method of manufacture sun dae that do squid by main material |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100499382B1 (en) * | 2003-07-28 | 2005-07-04 | 최실 | Composition for fishy smell elimination using herb medicines |
| KR20040005776A (en) * | 2003-12-16 | 2004-01-16 | 윤진현 | The cuttle-fish sausage made processing method and recipy |
| KR20060029324A (en) * | 2004-10-01 | 2006-04-06 | 유준곤 | Sundae sausage with marine products |
| KR20090129239A (en) * | 2008-06-12 | 2009-12-16 | 정화식품(주) | Method of manufacture sun dae that do squid by main material |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200117517A (en) | 2019-04-04 | 2020-10-14 | 김동진 | Seaweed sundae and manufacturing method of the same that |
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