KR101906118B1 - The useful Elven stone Process How to make boiled pig stew and Built pig - Google Patents

Abstract

The present invention relates to a pork entrails manufacturing method and pork entrails prepared through the same, capable of removing the unique smells of pork entrails by directly firing washed pork entrails on elvan through primary and secondary seasoning mixing procedures, and adding a smoke taste and improving the mouthfeel by regulating moisture content. The method includes: a moisture removing step of defrosting frozen entrails and washing foreign substances off the entrails, and then, heating the entrails in water to remove their odor, and draining the heated entrails through a wicker tray; an aging step of primarily mixing primary seasoning with the drained entrails, and then, aging the entrails in a refrigerator at a medium refrigeration temperature to suppress mesophilic microorganisms; a primary elvan direct firing step of roasting the entrails on heated elvan to maintain the moisture content of the aged entrails; a secondary mixing step of mixing secondary seasoning with the roasted entrails; a secondary aging step of cooling the secondarily mixed entrails in a refrigerator; and a packaging step of packaging the aged entrails by unit and rapidly freezing the entrails, and then, storing the entrails to complete the packaging. Thus, the entrails don′t have a unique smell, while the primary and secondary seasonings with a smoke taste make the entrails tastier, and the direct firing with elvan regulates the moisture content of the entrails.

Description

Description: TECHNICAL FIELD [0001] The present invention relates to a method for producing a flame-retardant glaze using an elvan flour process,

[0001] The present invention relates to a method for manufacturing a flame-retardant flap using an argon flour quenching process and a flame-retardant flame-retardant flame-retardant flask, And a method for manufacturing a flame-retardant glaze using the process of burning an elvan flake together with a flavor enhancing the texture and controlling the moisture content of the glaze by eliminating the characteristic odor.

In general, porcine obtusa is a high-protein food with a chewy taste as it chews up. Its calcium content is higher than that of beef, but it is known as a stamina food containing a large amount of cholesterol.

In addition, it is said that the pigs are relatively inexpensive in price, so they are especially good for children, adults, elderly people who are suffering from growth retardation and rickets, and adults have great efficacy in preventing osteoporosis and osteomalacia, It is helpful.

However, it is important to remove the pork gland from the cooking process due to its peculiar smell. In recent years, there has been a tendency to remove the peculiar smell of pork gland, Lt; / RTI >

For example, Korean Patent Registration No. 10-1513424 (published on Apr. 21, 2015) discloses " a step of washing the intestines of pigs and drying them in a deodorizer;

Pouring the mixture of the pig mixture, the vegetable mixture, the sauce and the pig skin;

Filling the sour grains mixed through the slurry mixing step with a slurry shell entrained through the slurry phase decanting step;

A step of putting the pellets filled with the pellets into the deodorizer through the pelletizing step, and heating the pellets; And a cooling step of cooling the sauce plowed through the squeeze boiling step,

Wherein the odor eliminating agent is a process for producing an intumescent pad characterized in that the whitening wood is made of water,

In addition, in Korean Patent Registration No. 10-1593298 (Published Date: Feb. 18, 2016), "a method for producing a smoked food using a membrane as a raw material,

(a) a pretreatment step of washing the raw material to remove foreign matter;

(b) cutting or washing the washed raw material to obtain a mixture of kiwi juice, tocopherol mix, juice, ginger, garlic, onion,

It is aged to mature 18 ~ 72 hours at 0 ~ 15 ℃ by soaking corn powder, pepper powder, perilla powder, miso, red pepper paste, red pepper paste, sugar, salt, soy sauce, vinegar, cider, mustard, lemon, pineapple, Processing step;

(c) The aged raw materials are firstly dried and secondly fumigated, and then the third flame is heated at 140 to 180 ° C for 10 to 30 minutes to mature and heated at 70 to 120 ° C for 5 to 10 minutes to be boiled A smoked treatment step of selectively heating and heating; And

(d) a packaging step of sorting and packaging the smoked products according to their kinds, " and "

In addition, Korean Patent Laid-Open No. 10-2017-0076982 discloses a method for producing a gruel meat having a roasted meat flavor on a barbecue prepared by a pretreatment process. The gruel meat sauce, garlic, ginger, Cinnamon, etc., and the process of eliminating the odor of pungmul, and the seasoning solution mixed with water, such as bulgogi sauce, garlic, ginger, cinnamon, etc., A method of manufacturing a gruel to produce a roasted meat flavor consisting of a step of packaging,

(1) immersing the glutinous rice pellets in the hot water extract solution at room temperature for 12 to 48 hours;

(2) washing the grate after alkali dipping with alkaline reducing water and cutting to a predetermined size;

(3) filling the empty space of the blind with ginseng; And

(4) a step of grinding on charcoal fire "is known.

As described above, various types of gutter-related prior art contents are known and used,

In Korean Patent Registration No. 10-1513424, when weighed pork in water is used as a deodorizing agent, we have a problem in that the pork pox shrimp is reduced due to water, but it is not completely eliminated. Therefore, the deodorization and texture are increased There is a problem that there is no way to do this.

In addition, in Patent Registration No. 10-1593298, in the smoked treatment stage, instead of heating with a primary drying and tertiary flame, boiling water is boiled in boiling water, steam is steamed and then smoke is generated, and sausage , Dumplings, cheese, whole garlic, and ginseng are added to the wrapping paper at the room temperature after completion of the smokestacking step, and then the bag is sealed in a vacuum state to regulate the moisture content in the bladder There is a problem in the manufacturing process which can not increase the mouthfeel.

In addition, in Japanese Patent Application Laid-Open No. 10-2017-0076982, there is disclosed a sauce, garlic, ginger,

And the seasoning seasoning solution which is properly mixed with the seasoning solution to remove the unique odor and the seasoning seasoning solution which is mixed with water, such as bulgogi sauce, garlic, ginger, cinnamon, etc., There is a problem that the taste is not high because the moisture content is high and the taste is low and the seasoning does not penetrate deeply.

In addition, Korean Patent Registration No. 10-1799589 discloses a method of simultaneously ingesting gangshin and ginseng, which is accomplished by fuming for 100 minutes on charcoal at 700 ° C. However, There is a problem that it can fall and it needs improvement plan.

That is, it is difficult to remove the peculiar odor even if it is clean, since it is the last part of the intestine and the rectum to the anus, so it is difficult to control the residual moisture content of the pork gland because the meat quality is remarkably different from that of ordinary meat. There is a problem that the taste and texture can not be softened to such an extent as to be easy, and there is a need for an improvement measure therefor.

(Patent Document 1), Korean Patent Registration No. 10-1513424 (Publication date: April 21, 2014) (Patent Document 2), Korean Patent Registration No. 10-1593298 (published on Feb. 201, 2016). (Patent Document 3), Korean Patent Laid-Open Publication No. 10-2017-0076982 (Publication Date: Jul. (Patent Document 4), Korean Patent Registration No. 10-1799589 (published on November 21, 2017).

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Disclosure of Invention Technical Problem [6] The present invention has been made in view of the above-mentioned technical problem in order to solve the conventional problems in the production using pig pox,

In order to be able to manufacture by keeping the water content constant so as to increase a certain texture in the pig stubble,

By using the heated elvan stone, the moisture content of the juice in the gut can be arbitrarily adjusted to produce a large quantity,

In the preparation of the above-described gut, the baking process is performed using the elvan stone between the primary seasoning mixing process and the secondary seasoning mixing process, so that the water content in the porcine gut can be controlled so as to be kept constant, , It is possible to increase the deep flavor of the mokjang, and at the same time, it can manufacture the mokjang which has the fire flavor through the process of martian stone flourization,

It is another object of the present invention to provide a method for manufacturing a flame-retardant grate using a quartz stone flame-retarding process in which specific odor of a porcine grate is removed and texture of the grate is closely and smoothly smoothed.

The present invention relates to a thawing step (1) of uniformly cutting at 1 to 1.5 cm in length and defrosting a frozen gut at -3 to 5 ° C for 24 to 48 hours; A washing step (2) of removing the impurities in the jacket shell from the defrosted gutters in a washing tub which is fresh water washed with tap water at 9 to 15 ° C; 100 kg of the washed gangue was poured into 100 kg of purified water at 100-110 ° C, 60 g of laurel water, 150 g of garlic, 60 g of chopped garlic, 60 g of chopped ginger, and the mixture was heated for 30 to 40 minutes. (3); A water removing step (4) for removing the moisture in the heated gut window by allowing the water content to be naturally discharged through the gut for more than 3 minutes; A primary mixing step (5) in which 20 kg of the first sauce 100 is mixed with the moisture-removed sachet and the primary sauce is mixed through a stirrer for 15 minutes or more; A primary aging step (6) in which the temperature of the primary blended grate is lowered to 20 占 폚 or less within 20 minutes by using a vacuum cooler to inhibit aging and mesophilic microorganisms; The moisture content contained in the aged gut is maintained at 30 to 40% to increase the mouthfeel of the juice, and the gut is placed on the elvan stone (300) heated to 150 to 170 DEG C so that the primary sauce can penetrate into the gut The first EBA stage (7); A secondary mixing step (8) in which 23 kg of the second sauce 400 is mixed with the curved gut through the primary elvan flourization step and the secondary sauce is mixed through the agitator for 15 minutes or more; (9) wherein the secondary blended grate is dropped to 20 占 폚 or less in 20 minutes using a vacuum cooler; And a packaging step (10) of packaging the cooled grate by unit, quenching the grate, and storing the cooled grate by unit to complete the product box packaging. The method of claim 1,

The primary sauce 100 contained 3.75 wt% of purified water, 9.41 wt% of onion, 9.41 wt% of garlic, 1.13 wt% of ginger, 0.75 wt% of sesame oil, 1.5 wt% of fresh mint, 1.13 wt% of capsaicin hot sauce, 25.14 wt By weight of starch powder, 9.03% by weight of starch syrup, 1.53% by weight of refined salt, 11.29% by weight of white sugar, 0.38% by weight of sodium L-glutamate, 0.75% by weight of glutinous rice powder, 9.79% by weight, carbonated beverage 11.29% by weight,

The second sauce lot 400 contained 26.16 wt% carbonated beverage, 8.09 wt% onion, 3.09 wt% garlic, 0.97 wt% ginger, 0.65 wt% sesame oil, 10.02 wt% pepper flavor oil, 1.29 wt% By weight of peanut flour, 0.65% by weight of sesame seed powder, 1.27% by weight of peanut butter, 7.76% by weight of starch syrup, 1.29% by weight of refined salt, 9.7% by weight of white sugar, 0.32% by weight of sodium L- glutamate, 0.65% , 8.4% by weight of red pepper powder,

Between the secondary mixing step (8) and the secondary aging step (9), heating is performed for 9 minutes to 10 minutes in a quartz crucible whose inside is maintained at 150 to 160 占 폚 to regulate the moisture content of the secondary blended cullet So that the texture of the outer surface of the grate can be closely dried and the water content of the inner grate can be kept constant.

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The method of manufacturing a flame-retardant grate using the above-described quartz glass flourization process,

It is put into heated water to remove the purified water odor of 100 ~ 110 ℃, and it is heated until the gruel becomes 90 ℃ or more so that the gruel is cooked and the smell is eliminated,

The first flavor-rich sauce is put into the mouth, stirred for 15 minutes or more, and the flavor is removed by the sauce, and the flavor is removed by the sauce,

The grate, which is stirred with the primary sauce, is capable of suppressing the propagation of mesophilic microorganisms through a vacuum cooling process,

In addition, the primary sauce is stirred on the elvan stone heated to 150 ~ 170 ℃, and the aged macula is baked for 9 ~ 10 minutes, so that the moisture content is maintained at 30 ~ 40% There is an advantage that excellent mouthwash can be obtained,

In the first baking step, the second sauce is stirred in the state that moisture is removed from the inside of the buckwheat and it is vacuum-cooled and aged so that the fire and taste can be obtained at the same time. I can get good taste and good taste, and that is what I expect.

1 is a block diagram showing a method for manufacturing a flame-retardant grate using a quartz briquetting process according to the present invention

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A preferred embodiment of the present invention will now be described in detail with reference to the drawings.

We developed a first seasoning and a second seasoning to remove the odor of pork curd and make it easy to ingest so that it can be tasted better. Baking direct heating method.

(1) a thawing step of uniformly cutting at 1 to 1.5 cm in length and defrosting frozen gut at -3 to 5 ° C for 24 to 48 hours;

A washing step (2) of removing the impurities in the jacket shell from the defrosted gutters in a washing tub which is fresh water washed with tap water at 9 to 15 ° C;

100 kg of the washed gangue was poured into 100 kg of purified water at 100-110 ° C, 60 g of laurel water, 150 g of garlic, 60 g of chopped garlic, 60 g of chopped ginger, and the mixture was heated for 30 to 40 minutes. (3);

A moisture removing step (4) of removing the heated sachet so that water is naturally discharged through the sachet for 3 minutes or more;

A primary mixing step (5) in which 20 kg of the first sauce 100 is mixed with the moisture-removed sachet and the primary sauce is mixed through a stirrer for 15 minutes or more;

A first aging step (6) for dropping the temperature of the primary blended grate to 20 占 폚 or less within 20 minutes by using a vacuum cooler to inhibit aging and mesophilic microorganisms;

The moisture content contained in the aged gut is maintained at 30 to 40% to increase the mouthfeel of the juice, and the gut is placed on the elvan stone (300) heated to 150 to 170 DEG C so that the primary sauce can penetrate into the gut The first EBA stage (7);

A secondary mixing step (8) in which the secondary saffron (400) is mixed with 23 kilograms of the second saffron (400) over the curved opening through the primary elvan flourization step and the secondary sauce is mixed through the agitator for 15 minutes or more;

A second aging step (9) of dropping the secondary blended blind window to 20 占 폚 or less within 20 minutes using a vacuum cooler; And a packaging step (10) in which the cooled window pane is packed by unit, and the product box is packed and shipped.

The primary sauce 100 contained 3.75 wt% of purified water, 9.41 wt% of onion, 9.41 wt% of garlic, 1.13 wt% of ginger, 0.75 wt% of sesame oil, 1.5 wt% of mint, 1.13 wt% of capsaicin hot sauce, 25.14 wt% 9.0 wt% of starch syrup, 1.5 wt% of refined salt, 11.29 wt% of white sugar, 0.38 wt% of sodium L-glutamate, 0.75 wt% of glutinous rice powder, 1.5 wt% of perilla seed powder, 0.75 wt% of sesame seed powder, 1.5 wt% of peanut powder, By weight, carbonated beverages in an amount of 11.29% by weight,

The second sauce lot 400 contained 26.16 wt% carbonated beverage, 8.09 wt% onion, 3.09 wt% garlic, 0.97 wt% ginger, 0.65 wt% sesame oil, 10.02 wt% pepper flavor oil, 1.29 wt% 7.76% by weight of starch syrup, 1.29% by weight of refined salt, 9.7% by weight of white sugar, 0.32% by weight of sodium L-glutamate, 0.65% by weight of glutinous rice powder, 1.23% by weight of perilla seed powder, 1.29% by weight of peanut flour, 0.65% By weight, preferably 8.4% by weight,

Between the secondary mixing step (8) and the second aging step (9), the inside of the bladder is heated at 150-160 占 폚 for 9- It is preferable that the food is provided so that the texture of the outer surface is closely dried and the moisture content of the inner gut can be kept constant,

In the primary mixing step, 5 to 10 kg of hot pepper oil and 10 to 15 kg of plum liquor may be mixed together in the mixed mouth through the primary sauce 100,

The sash formed to bend the blinds mixed with the primary sauce 100 and the secondary sauce 400 by the heating of the elbow stone 300 can be obtained by using the above manufacturing method.

The method for manufacturing a flame-retardant glaze panel using the above-described elvan flame-grinding process and the thus-

As shown in Fig. 1, in order to improve the texture and taste of the mouth, the frozen diced mouthpiece, uniformly cut to a length of 1 to 1.5 cm, was placed at -3 to 5 ° C for 24 to 48 hours After naturally thawing, the thawing step (1) is used to prevent external damage to the gut,

After the defrosted sludge is immersed in a fresh water washing tank of tap water of 9 to 15 ° C, a worker removes foreign matter through a washing step (2)

100 kg of the washed tongue was poured into 100 kg of purified water at 100 to 110 ° C, 60 g of laurel water, 150 g of garlic, 60 g of chopped garlic, 60 g of chopped ginger, and the mixture was heated in water for 30 to 40 minutes. To be heated through the heating step (3)

The heated grate is discharged through a water removing step (4) so that water is naturally discharged through a plurality of perforated trays to allow natural discharge to be smooth for more than 3 minutes,

In the ditch where the moisture is removed,

The primary sauce 100 contained 3.75 wt% of purified water, 9.41 wt% of onion, 9.41 wt% of garlic, 1.13 wt% of ginger, 0.75 wt% of sesame oil, 1.5 wt% of omega, 1.13 wt% of capsaicin hot sauce, 9.0% by weight of starch syrup, 1.5% by weight of refined salt, 11.29% by weight of white sugar, 0.38% by weight of sodium L-glutamate, 0.75% by weight of glutinous rice powder, 1.5% by weight of perilla seed powder, 0.75% by weight of sesame seed powder, 1.5% by weight of peanut powder, , And carbonated beverages (11.29% by weight). The mixture was stirred for 15 minutes or more through the primary mixing step (5), and the primary sauce was well mixed and stirred so as to have a bitter taste ,

The primary blended jaws are dropped to 20 占 폚 or less within 20 minutes by using a vacuum cooler, the rate of metabolism and proliferation of the microorganisms is suppressed so that the primary sauce can penetrate well into the gut, Microorganisms can grow well at 25 ~ 40 ℃. Therefore, in order to inhibit the growth of microorganisms, aging and mesophilic microorganisms are inhibited and spiced at the same time through the first aging step (6), which rapidly falls below 20 ℃ in 20 minutes in a vacuum cooler Aging to permeate,

In order to increase the texture of gravy by keeping the moisture content of the aged gut at 30-40% and to allow the first sauce to penetrate into the gut, the rock belongs to porphyry. (Elvan silica is anhydrous silicic acid and aluminum oxide). The main component is white oval, and it is heated to 150 ~ 170 ℃ by the primary molten stone flourization step (7). ) For 9 ~ 10 minutes,

23 kg of the second sauce 400 was added to the curved gut through the primary granite flouring step and 26.16% by weight of carbonated drinks, 8.09% by weight of onion, 3.09% by weight of garlic, 0.97% by weight of ginger, 0.75% by weight of sesame oil, 10.02% by weight of pepper flavor oil, 1.29% by weight of tastes, 18.44% by weight of hot pepper paste, 7.76% by weight of starch syrup, 1.29% by weight of purified salt, 9.7% by weight of white sugar, 0.32% by weight of sodium L- glutamate, (8) at a ratio of 1.23 wt.%, Perilla powder 1.23 wt.%, Peanut powder 1.29 wt.%, Sesame seed 0.65 wt.%, Red pepper powder 8.4 wt.%,

The secondary blended grate is stored or shipped through a packing step (10) where the grate is packed in units of a second cooling step which falls rapidly to below 20 캜 within 20 minutes in a vacuum cooler and is packed in a packaging box.

In order to improve the sweetness and taste, the mixture is heated rapidly for 30 seconds to 1 minute in the elvan which is maintained at 150 ~ 160 ℃ to control the water content after the second mixing step (8) It may be manufactured so that it is closely dried and the water content of the inner blind is kept constant,

In the primary mixing step, 5 to 10 kg of red pepper oil and 10 to 15 kg of plum liquor may be mixed together in a blind hole mixed through the first sauce 100 to produce a hot and sweet taste.

Example  One

1 ~ 1.5cm in length and uniformly frozen and stored at -3 ~ 5 ℃ for 24 ~ 48 hours.

The defrosted gutters were washed with tap water at 9 to 15 DEG C to remove foreign substances from the gut skin,

100 kg of the gut removed from the foreign substance is put into the water which is heated for 30 to 40 minutes with 100 kg of purified water of 100 to 110 ° C, 60 g of laurel water, 150 g of garlic, 60 g of chopped garlic and 60 g of chopped ginger, , And then the heated gut window was removed for 3 minutes or more to allow water to be naturally discharged through the gut,

20 kg of the first sauce 100 was mixed in the above-mentioned jar and the primary sauce was mixed through a stirrer for 15 minutes or more, and the mixture was first cooled using a vacuum cooler to aged to inhibit aging and mesophilic microorganisms.

Secondary sauce 400 was mixed with the second sauce 400 at a rate of 15 kg or more for 15 minutes or more, and then the mixture was cooled in a vacuum cooler and vacuum-packed for each unit. .

Example  2

1 ~ 1.5cm in length and uniformly frozen and stored at -3 ~ 5 ℃ for 24 ~ 48 hours.

The defrosted gutters were washed with tap water of 9 to 15 ° C to remove foreign substances from the gut skin,

The gland from which the foreign substances have been removed is put into a water tank heated for 30 to 40 minutes with 100 kg of purified water at a temperature of 100 to 110 ° C, 60 g of laurel water, 150 g of garlic, 60 g of chopped garlic and 60 g of chopped ginger, After the heating, the heated gut is removed for 3 minutes or more to allow water to be naturally discharged through the gut,

20 kg of the first sauce 100 was mixed in the above-mentioned blend, and the primary sauce was mixed for 15 minutes or more with a stirrer. The mixture was aged at 5 to 10 ° C for 60 to 70 minutes in a refrigerator room where the mid- , ≪ / RTI >

The moisture content of the aged mucin was maintained at 30 to 40% to increase the mouthfeel of the juice, and the mucin was heated to 150 to 170 캜 so that the primary sauce could penetrate into the mucus, After baking for 10 minutes,

Secondary sauce (400) was mixed in the curved gut at a rate of 23 kg, and the secondary sauce was mixed through a stirrer for 15 minutes or more. The sauce was quickly cooled to 20 ° C or less in a vacuum cooler for 20 minutes, Was completed.

Comparative Example  One

After uniformly cutting the frozen grate, the defrosted grate is removed from the grate outer shell in the wash tub,

After the foreign substance is removed from the gut window, the gut window is heated to the purified water,

The primary sauce was mixed in the above-mentioned gut mixture, and the primary sauce was mixed through a stirrer for 15 minutes or longer, and the mixture was aged through a vacuum cooler to complete aging and mesophilic microorganisms.

Comparative Example  2

After uniformly cutting the frozen grate, the defrosted grate is removed from the grate outer shell in the wash tub,

After the foreign substance is removed from the gut window, the gut window is heated to the purified water,

The saucer was mixed with the second sauce, and the second sauce was mixed through a stirrer. The sauce was cooled in a vacuum cooler and packed in a vacuum packed unit.

The piglets of Example 1, Example 2, Comparative Example 1 and Comparative Example 2 were sampled by a panel consisting of 50 persons, and scores were given according to the 5-point scale method for each item shown in the following Table 1, The average values are shown in Table 1 below.

In addition, the most preferred terminal is designated and the number of the terminal is shown in Table 1 below.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Odor (1 to 5 points) 4.4 4.8 2.5 3.2 Texture (1 ~ 5 points) 4.3 4.9 2.6 3.5 Texture (1 ~ 5 points) 4.5 4.9 3.5 3.6 Flavor (1 ~ 5 points) 4.4 4.6 3.2 3.7 Overall preference (persons) 17 25 3 5

As shown in Table 1, the porcine sash of the present invention was superior to Comparative Example 1, which is a conventional sieve, in terms of odor, texture, texture, flavor and overall preference. It was confirmed that Comparative Example 2, which is a swine germ, shows comparatively excellent results.

Heating temperature of elvan (℃) Heating time (min) Moisture Content (% by weight) 50-100 25 to 40 50 to 60 100 to 150 15-25 40 to 50 150-170 10 to 15 30 to 40 170 ~ 200 5 to 10 5 to 30

1: thawing Step 2: washing step
3: heating step 4: water removal step
5: primary mixing step 6: primary aging step
7: primary molten stone flouring Step 8: secondary mixing step
9: Second aging Step 10: Packaging step
100: the first sauce 300: the elbow
400: Second sauce

Claims (6)

(1) a thawing step of uniformly cutting at 1 to 1.5 cm in length and defrosting frozen gut at -3 to 5 ° C for 24 to 48 hours; A washing step (2) of removing the impurities in the jacket shell from the defrosted gutters in a washing tub which is fresh water washed with tap water at 9 to 15 ° C; 100 kg of the washed gangue was poured into 100 kg of purified water at 100-110 ° C, 60 g of laurel water, 150 g of garlic, 60 g of chopped garlic, 60 g of chopped ginger, and the mixture was heated for 30 to 40 minutes. (3); A moisture removing step (4) for removing moisture to be naturally discharged through the heated sash window for more than 3 minutes while being stirred; A primary mixing step (5) in which 20 kg of the first sauce 100 is mixed with the moisture-removed sachet and the primary sauce is mixed through a stirrer for 15 minutes or more; A primary aging step (6) in which the temperature of the primary blended grate is lowered to 20 占 폚 or less within 20 minutes by using a vacuum cooler to inhibit aging and mesophilic microorganisms; The moisture content contained in the aged gut is maintained at 30 to 40% to increase the mouthfeel of the juice, and the gut is placed on the elvan stone (300) heated to 150 to 170 DEG C so that the primary sauce can penetrate into the gut The first EBA stage (7); A secondary mixing step (8) in which 23 kg of the second sauce 400 is added to the grate baked through the primary elvan flourization step and the secondary sauce is mixed through the agitator for 15 minutes or more; A second aging step (9) of dropping the secondary blended blind window to 20 占 폚 or less within 20 minutes using a vacuum cooler; And a packaging step (10) of packing the secondary aged gang by unit, quenching it, storing and storing the product, and completing product box packaging, the method comprising the steps of:

Between the secondary mixing step (8) and the second aging step (9)
In order to control the water content of the secondary blended blinds, it is heated for 9 to 10 minutes in the elvan, which is kept at 150 ~ 160 ℃, to dry the outer blinds closely and keep the water content of the blinds constant The method comprising the steps of: The method according to claim 1,
The primary sauce-well 100,
3.75 wt% of purified water, 9.41 wt% of onion, 9.41 wt% of garlic, 1.13 wt% of ginger, 0.75 wt% of sesame oil, 1.5 wt% of mint, 1.13 wt% of capsaicin hot sauce, 25.14 wt% of hot pepper paste, 9.03 wt% By weight of peanut powder, 9.79% by weight of red pepper powder, 11.29% by weight of carbonated beverages, 11.29% by weight of white sugar, 0.38% by weight of sodium L-glutamate, 0.75% by weight of glutinous rice powder, 1.5% by weight of perilla seed powder, The method according to claim 1, The method according to claim 1,
The secondary sauce pans 400 are,
The content of the syrup was 26.16% by weight, the content of onion was 8.09% by weight, the content of garlic was 3.09% by weight, the content of ginger was 0.97% by weight, the content of sesame oil was 0.65%, the content of peppermint oil was 10.02% , 1.27% by weight of white sugar, 0.32% by weight of sodium L-glutamate, 0.65% by weight of glutinous rice powder, 1.23% by weight of perilla seed powder, 1.29% by weight of peanut flour, 0.65% by weight of sesame seeds and 8.4% by weight of red pepper powder Method for manufacturing flameproof flakes using an elvan flaking process












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