KR101890732B1 - Pasta in sausage form and producing method thereof - Google Patents

Abstract

The present invention relates to a sausage pasta prepared in the form of a sausage by putting pasta semi-cooked using a pasta surface and a pasta sauce in a selected one of a porcine intestine, a sheep intestine and an artificial casing, and a method for producing the same, It is possible to make various sausage pasta according to the combination of the sausage pasta and the prepared sausage pasta can be cooked in various ways to enjoy various dishes and it is easy to store since the semi-cooked pasta is produced in the form of sausage.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to pasta in the form of a sausage,

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pasta in the form of sausage, and more specifically, to a pasta prepared in the form of a sausage, and a method for producing the pasta.

Pasta (pasta) is a unique Italian food with olive oil in a pan, stuffed with various ingredients and pasta noodles.

Pasta is cooked hot in a pan and eaten as a fork, eaten in an oven baked with cheese, or served in a pasta salad with chilled pasta mixed with vegetables. Among them, eating hot and cooked is the most typical and common method.

The pasta that is cooked hot and cooked, the more the time after cooking, the more the bread is blown and the original flavor of the pasta drops. Therefore, there is a need for a method which can store cooked pasta for a long time without changing taste and can cook easily.

Sausage refers to the intestines of animals such as pigs and sheep, or meat products with mashed meat and various condiments in artificial casing. Sausages are usually baked or boiled.

Functional sausages mixed with various materials in sausage include functional fish sausage mixed with meat (Japanese Patent Laid-Open No. 10-2009-0017192) mixed with fish meat, red fish saury sausage mixed with red fish and kimchi in mixed meat 10-0930084), Hungkuk Rice prepared in Hongkuk Rice, Hungjuk Rice added sausage prepared by using Hongkuk Rice (Patent Publication No. 10-2015-0096278), fermented and dried using lactic acid bacteria derived from Kimchi Fermented sausage of fermented Kimchi fermented sausage (Patent Application Laid-Open No. 10-2016-0117005), and a functional sausage containing keychain prepared by blending chitosan (registered patent No. 10-1672909).

These functional sausages are a mixture of functional raw materials and conventional sausages. However, functional sausages containing only pasta are not known.

Korea Patent No. 10-0395355 Korean Patent No. 10-0930084 Korean Patent No. 10-1672909 Korean Patent Publication No. 10-2009-0017192 Korean Patent Publication No. 10-2015-0096278 Korean Patent Publication No. 10-2016-0117005

The object of the present invention is to provide a pasta in the form of a sausage, which is prepared by putting pasta, which has been cooked instead of mashed meat and various kinds of seasonings, into the intestines or artificial casings of animals.

In order to achieve the above object, the present invention provides a sausage pasta prepared in the form of a sausage by putting pasta cooked with pasta surface and pasta sauce into a selected one of a porcine intestine, a sheep bowel, and an artificial casing.

In the sausage pasta, the pasta surface is preferably selected from the group consisting of spaghetti, spaghetti, fetuchine, ligatoni, rotini, fucilli, penne, capellini, macaroni, elbow macaroni, ribbon pasta, konkriea and gnocchi .

In the above sausage pasta, the yuzu pasta sauce is bolognese sauce, pomodoro sauce, arabica sauce, carbonara sauce. Alfredo sauce, rosés sauce, aegean sauce and pesto sauce.

The sausage pasta may be cooked in various ways through microwave cooking or various heating cooking processes before cooking.

The present invention also relates to a method of cooking a pasta, comprising the steps of: preparing pasta using a pasta surface and a pasta sauce; And preparing the semi-cooked pasta in a sausage form by putting it in a selected one of a porcine intestine, a sheep intestine and an artificial casing.

In the above production method, the pasta surface is preferably selected from spaghetti, spaghetti, fetuchine, ligatoni, rotini, fucilee, penne, capellini, macaroni, elbow macaroni, ribbon pasta, konkriea and gnocchi.

In the above-mentioned preparation method, the pungent pasta sauce is selected from the group consisting of bolognese meat sauce, pomodoros sauce, arabic ta sauce, and carbonara sauce. Alfredo sauce, rosés sauce, aegean sauce and pesto sauce.

The sausage pasta of the present invention can be easily stored because the pasta in the semi-cooked state is prepared in the form of sausage, and if thawed rapidly by rapid freezing, the taste is not greatly changed even when cooked and is stored for a long period of time.

In addition, the sausage pasta of the present invention can make a large number of various sausage pastas according to a combination of a source and a material, and can cook various kinds of sausage pasta in various ways to enjoy various dishes.

The present invention relates to a sausage pasta prepared in the form of sausage by putting pasta cooked with pasta surface and pasta sauce into a selected one of porcine intestine, sheep's intestine and artificial casing.

Examples of pasta noodles include all commonly used pasta noodles such as spaghetti, spaghetti, fetuchine, ligatoni, rotini, fucilli, penne, capellini, macaroni, elbow macaroni, ribbon pasta, konkriea and gnocchi. The pasta surface may be used in the form of raw noodles or dry noodles. In the case of using fresh noodles, it is preferable to shorten the cooking time to about 1/3 of the dry noodles.

You can use pasta sauce as a pasta sauce, or a pasta sauce that is made by mixing different ingredients with a common pasta sauce.

Common pasta sauces are largely divided into tomato sauce, cream sauce, and oil sauce. You can choose from these sources.

Bolognese meat sauce, which is a typical Italian sauce with tomato sauce mixed with minced meat; Pomodoro sauce based on tomatoes; Al frutti di mare sauce with a variety of seafood based on tomato sauce; Arrabiatar sauce with hot chili in tomato sauce; Amatriciaca sauce with finely chopped bacon in tomato sauce; Tomatoes, onions, olives, garlic, capers, anchovies, chili powder, oregano, and other spicy sauces made from ingredients commonly used in Italian homes.

Carbonara sauce made with cream cream, bacon and parmesan cheese; A modified source of carbonara, the main ingredient is Alfred sauce, which is similar to Carbonara but is characterized by the mixing of ingredients with less flavors such as mushrooms and chicken, Bechamel sauce simmered in butter, milk, flour, broth, etc; Primavera sauce mainly made from vegetables such as carrots, mushrooms, red bell peppers and broccoli.

Oil sources include Vongole sources, mainly shellfish in oil source; Pesto sauce, an oil source that makes garlic, basil, olive oil, and parmesan cheese as main ingredients; And the Genovese sauce, a mixture of anchovy, basil and olive oil.

The sauce mixed with cream sauce and tomato sauce is rosé sauce.

As the pasta sauce, one of the above-mentioned sauces can be selected and used, and commonly used bolognese meat sauce, pomodoro sauce, arabic ta sauce, carbonara sauce. It is preferred to use alfredo sauce, rosé sauce, aegean sauce or pesto sauce.

You can also use an existing source by modifying it. For example, sauces made by brewing Cheongyang pepper in Bolognese Meat Sauce can be enjoyed by people who do not like pasta, and when mixed with oyster sauce in Carbonara sauce, you can feel a deep flavor, You can get a pasta with a spicy sauce with roasted sauté sauce with meat and spring onion.

A variety of pastas can be prepared by combining the pasta surface and the pasta sauce.

Pasta used in sausage is cooked without cooking. The time and condition for the semi-cooking depends on the type of pasta noodles and pasta sauce used.

Sausage pasta is produced by pushing the semi-cooked pasta into an animal's window or artificial casing in the same manner as a general sausage production method. It is preferable to use pigs or sheep bowels as the intestines of animals.

The sausage pasta made of semi-cooked pasta can be further cooked thoroughly after an additional heat treatment before eating. Additional heat treatment processes include microwave cooking or various heating cooking processes. For example, the sausage pasta prepared as described above can be cooked in a microwave oven, steamed, grilled or grilled, charcoal-smoked, various vegetables and spices roasted, steamed and chilled It can be cooked in various ways such as making salad with vegetables after cooling.

Unlike the other sides of the pasta surface has the advantage of not easily blown, less cooked pasta in the form of sausage after the taste is maintained even after cooking.

Hereinafter, the present invention will be described in more detail with reference to examples. The following examples illustrate the invention and are not intended to limit the scope of the invention.

< Example  1>

Manufacture of tomato sauce sausage pasta

1. First, the sauce was made using 1 can of tomato (2.5 kg), 1 onion, 1 teaspoon of oregano, 1 teaspoon of basil, 5 g of butter, 15 g of parmesan cheese, 25 g of sugar and 30 ml of water.

(1) The onion was chopped and roasted in a pan until it became transparent.

(2) The tomatoes were cut out from the can, and the tomato seeds were cleanly squeezed.

(3) Put all the ingredients in the pot, including the trimmed onions and tomatoes, and boil them.

(4) When boiling started, the sauce was completed by the liver.

2. Fry the olive oil in the pan and add 5 pieces of garlic and the prepared sauce. Boil the pasta and boil it for about 4 minutes with a spatula.

3. The semi-cooked pasta was pushed into the intestine of the pig to complete the tomato sauce sausage pasta.

< Example  2>

spicy Bologne  Manufacture of meat sausage pasta

1. Sauce was prepared by pouring Cheongyang pepper into a common bolognese meat sauce.

2. Fry the olive oil in the pan and add 5 pieces of garlic and the prepared sauce. Boil the pasta and boil it for about 4 minutes with a spatula.

3. The semi-cooked pasta was pushed into the intestine of the pig to complete the spicy Bologne sausage pasta.

< Example  3>

Carbonara  Manufacture of sausage pasta

1. Sauce was prepared by mixing oyster sauce with common Carbonara sauce.

2. Fry the olive oil in the pan and add 5 pieces of garlic and the above prepared sauce, boil it, put the capellini side, and lightly roast for about 1 minute with a spatula.

3. Paste the half-cooked pasta into the intestines of the pig to finish the Carbonara sausage pasta.

< Example  4>

Spoon  Manufacture of sausage pasta

1. Liver pork and spring rolls were added and fried to prepare sauce sauce.

2. Fry the olive oil in the pan and add 5 pieces of garlic and the above prepared sauce, boil it, and put the pasta on its surface. It was fried with a spatula for about 4 minutes.

3. The semi-cooked pasta was pushed into the intestines of the pig to finish the sausage pasta.

Claims (7)

Pasta noodles and bolognese sauce, pomodoro sauce, arabic ta sauce, carbonara sauce. Alfredo sauce, rosés sauce, augon sauce, and pesto sauce.
Pasta produced in the form of sausage in a selected one of pig's intestines, sheep's intestines and artificial casing,
Characterized in that the sausage pasta is completely cooked by further heat treatment before cooking. The method according to claim 1,
Wherein the pasta surface is selected from the group consisting of spaghetti, spaghetti, fetuchine, ligatoni, rotini, fucilli, penne, capellini, macaroni, elbow macaroni, ribbon pasta, konkriea and gnocchi. delete delete Pasta noodles and bolognese sauce, pomodoro sauce, arabic ta sauce, carbonara sauce. Semi-cooking the pasta using a selected pasta sauce selected from the group consisting of alfredo sauce, rosé sauce, augon sauce and pesto sauce; And
And adding the semi-cooked pasta to a selected one of a porcine intestine, a canine intestine, and an artificial casing to produce a sausage-like pasta. 6. The method of claim 5,
Wherein the pasta surface is selected from the group consisting of spaghetti, spaghetti, fetuchine, ligatoni, rotini, fucilli, penne, capellini, macaroni, elbow macaroni, ribbon pasta, konkriea and gnocchi. delete