KR101981985B1 - manufacturing method of sundae - Google Patents

Abstract

The present invention relates to a manufacturing method of a Korean sausage and, more specifically, to a manufacturing method of a Korean sausage, which improves the functionality of the Korean sausage while improving flavor by adding collagen and soy flour. The manufacturing method of a Korean sausage comprises a salting step of washing pig intestine and salting the same; a filler infusion step of filling a Korean sausage filler in the pig intestine salted in the salting step; a heating step of boiling the pig intestine filled with the Korean sausage filler and cooking the same to obtain the Korean sausage; a cooling step of soaking the Korean sausage in cold water; a drying step of drying the Korean sausage after the cooling step to remove water; and a packaging step of vacuum-packaging the Korean sausage after the drying step.

Description

Sundae manufacturing method {manufacturing method of sundae}

The present invention relates to a sundae production method, and more particularly to a sundae production method to improve the functionality of the sundae by adding collagen and soybean powder and at the same time improve the flavor.

Sundae, the most common food of pork intestines, is distributed throughout the country from Hamgyeong-do in the north to Jeju-do in the south.

Sundae generally cleans the intestines of pigs to make a sundae shell, inserts the contents of pork, grains, vermicelli, tofu, or vegetables into the sundae shells, and binds both ends together. Boil in and cook.

Sundae can be divided into several types according to the type of material. For example, chopped vegetables and meat with tofu and steamed fish fillet in steamed minced fish sauce, vermicelli noodles with a lot of vermicelli, sundae filled with cows in Daechang, Gaesung sundae with pork instead of glutinous rice, and many ingredients. Byeongcheon Sundae characterized by its rich and oily flavor, Baekam Sundae like grinding sausage, and Gyeonggi-do Sundae with many meats and vegetables, Jeju Sundae made with barley, buckwheat and leek, ecologically dried There are pollack sundae made with beef, glutinous rice sundae mainly with glutinous rice and vermicelli, and squid sundae with sundae stuffed in the squid body.

Sundae is a nutritious food with high protein calories, and pork intestine, the main raw material of sundae, helps to detoxify harmful poisons such as lead and mercury, and is rich in linoleic acid called vitamin F and many kinds of vitamins. Vegetables and grains can be eaten together, and the production cost is low, and it is a food enjoyed by the ordinary people from elementary school students to the elderly.

However, due to the recent economic growth, protein sources are diversified, and the eating habits of children are not getting the same response as before.

The pork paste and pork gut used for sundae provide the unique color, flavor, and texture of Sundae, but it retains the unique smell of norine, so those who are reluctant to smell pork such as infants, teenagers, and foreigners are reluctant to eat it. Despite the fact that it is a high protein and functional nutritional food, there is a problem that the consumer group is no longer able to expand and is limited to some parts.

Therefore, unlike traditional sundae, chasun sundae, the main ingredient of vegetables, vegetable sundae, assorted sundae, and assorted sundae, the main ingredient of vegetables, have been developed to reduce the smell of sundae. have.

Korean Patent Laid-Open Publication No. 2002-0008304 discloses a vegetable sundae and its manufacturing method for removing the smell of pork and to prevent the lowering of texture, but there is still a problem in that the unique smell of sundae occurs.

Republic of Korea Patent Publication No. 2002-0008304: Vegetable sundae and its manufacturing method

The present invention has been made to improve the above problems, and an object of the present invention is to provide a method for producing sundae by adding collagen and soy flour to improve the functionality of sundae and at the same time improving the flavor.

Sundae manufacturing method of the present invention for achieving the above object is a salting step of salting after washing pig intestines; A small infusion step of filling pure large intestine in said salted pork in said salting step; A heating step of boiling the swine intestine filled with bovine sundae to obtain sundae; A cooling step of cooling the sundae in cold water; A drying step of drying the sundae after the cooling step to remove water; Packaging step of vacuum packaging the sundae after the drying step; wherein, the sundae cattle 5 to 10 parts by weight of pig ginseng, 1 to 7 parts by weight of collagen, 5 to 10 parts by weight of soy flour 0.1 to 2 parts by weight of coffee, 1 to 5 parts by weight of steamed glutinous rice, 1 to 5 parts by weight of starch, 1 to 3 parts by weight of garlic, 1 to 3 parts by weight of carrots, 0.5 to 2 parts by weight of brown sugar, 0.1 to 0.5 parts by weight of ginger, 0.5 to 2 parts by weight of leek, 0.1 to 0.5 parts by weight of perilla leaves, 0.1 to 0.5 parts by weight of pepper, and 0.2 to 1 parts by weight of soybean oil.

The heating step is cooked by boiling the pig intestine in an extract of anchovy.

And the sundae beef is finely chopped minced Chinese cabbage sieve, the first step of drying the Chinese cabbage leaves with a water content of 20 to 30% by weight, and mixed with the sweet potato and makgeolli first grinding the pulverized Fermented with cabbage leaves, which are aged for 4 to 10 days at 20 to 30 ° C., and after aging, washing the cabbage leaves with water and soaking them for 10 to 20 ° C. for 1 to 3 hours; Take out the cabbage leaf in and then dried secondly with a water content of 4 to 10% by weight, and the second dried cabbage leaf is obtained by soaking in boiling water after boiling in water.

As described above, the present invention may improve the functionality of sundae by adding collagen and soy flour, and may improve flavor by reducing the off-flavor of sundae.

In addition, the antioxidant activity is high, it is possible to suppress the rancidity of sundae to increase the shelf life of sundae.

1 is a block diagram schematically showing a sundae manufacturing method according to an embodiment of the present invention.

Hereinafter, a method for manufacturing sundae according to a preferred embodiment of the present invention will be described in detail.

Referring to Figure 1, the method for producing sundae according to the present invention washes the pig gut and salts the salting step, and the small intestine filling step to fill the swine intestine salted in the salting step, and swine intestine filled A heating step of boiling boiled to obtain sundae, a cooling step of immersing sundae in cold water, cooling, a drying step of drying the sundae after cooling, and a packing step of vacuum packing the sundae after the drying step. .

Look specifically at each step.

1. Salting stage

First, pig intestines are washed 2 to 3 times with clean water. You can use a small intestine for pig guts.

Wash pork intestines and salt. To this end, 1 to 10 parts by weight of sun salt is applied to 100 parts by weight of pig viscera and marinated for 6 to 24 hours.

2. Small injection stage

Next, prepare sundae beef to fill the pig intestines.

Sundae cattle applied to the present invention includes collagen, soy flour, coffee.

Collagen, soy flour, and coffee can increase sundae functionality. Collagen improves health while acting as a binding agent to bind the ingredients of pure and small cows. It is preferable to use marine collagen or vegetable collagen extracted from fish as collagen. Collagen may use commercially available powder products.

And soybean powder serves to reduce the off-flavor of sundae by adding savory flavor to sundae. And coffee enters the sundae beef, reducing the freshness and flavor of vegetables and improving flavor. You can use coffee beans ground with coffee.

Specifically, Sundae beef is made by mixing vermicelli, pork, collagen, soybean powder, coffee, steamed glutinous rice, starch, garlic, carrot, brown sugar, ginger, leek, perilla leaves, pepper, and soybean oil. For example, sundae cattle is 5 to 10 parts by weight of pig ginseng, 1 to 7 parts by weight of collagen, 5 to 10 parts by weight of soy flour, 0.1 to 2 parts by weight of coffee, 1 to 5 parts by weight of steamed glutinous rice. And, 1 to 5 parts by weight of starch, 1 to 3 parts by weight of garlic, 1 to 3 parts by weight of carrots, 0.5 to 2 parts by weight of brown sugar, 0.1 to 0.5 parts by weight of ginger, 0.5 to 2 parts by weight of leek, It consists of 0.1-0.5 weight part of perilla leaves, 0.1-0.5 weight part of black pepper, and 0.2-1 weight part of soybean oil.

When the sundae cattle are ready, fill them with infused sundae cattle into the salted pig gut. After filling the sundae cattle, both ends of the pig intestine are blocked in the usual way to prevent sundae cattle from coming out.

3. Heating step

Next, boil the bovine intestine filled with sundae beef and cook it to make sundae.

Heat the container filled with water to boil the water, and then boil the pork intestine filled with pure soy sauce in boiling water. Cooked boiled pork guts in boiling water when cooked to Sundae beef. Boiling time is slightly different depending on the size and type of sundae, but it is preferable to boil about 20 to 60 minutes.

On the other hand, when boiled Sundae can be used as described above, water can be used instead of the annihilation extract.

Anchovy extract can be extracted by adding an extraction solvent to the leaves of anchovy. Anchovy ( Adenocaulon himalaicum ) belongs to the Asteraceae family, which is distributed in Korea, Japan, China and the Himalayas.

Anchovies have a distinctive fragrance that is effective in removing the off-season odor. In addition, the extinction value is excellent in antioxidant activity to suppress the rancidity of sundae and increase the shelf life of sundae.

At least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used as an extraction solvent for extracting an anhydrous extract. Methanol, ethanol, etc. can be used as a C1-C4 lower alcohol, Butylene glycol, propylene glycol, pentylene glycol, etc. can be used as a polyhydric alcohol. And the mixture may be a mixture of water and lower alcohol, a mixture of water and polyhydric alcohol, a mixture of lower alcohol and polyhydric alcohol, or a mixture of water and lower alcohol and polyhydric alcohol.

As an example of extraction, 6 to 10 times the weight ratio of water as an extraction solvent to the anchovy leaf, after extracting for 4 to 10 hours at 80 to 150 ℃ can be filtered to obtain an anchovy extract.

The boiled anchovy extract thus obtained is heated and boiled, and boiled and then boiled with bovine intestine filled with boiled anchovy extract.

4. Cooling stage

Boiled sundae is soaked in cold water and cooled.

For example, sundae boiled in cold water of 5 to 20 ℃ can be cooled for 10 to 40 minutes.

5. Drying Step

The sundae cooled in cold water is taken out of the cold water and dried to remove moisture. For example, cold air at 14 to 20 ° C. is added for 20 to 30 minutes and dried at low temperature.

6. Packing step

After drying, the sundae is placed in a packaging container and vacuum packed.

Vacuum packed sundae can be refrigerated at 4 to 10 ° C.

On the other hand, the present invention may be further mixed with finely sliced Chinese cabbage sire in sundae cattle as another example.

For example, sundae cattle is 5 to 10 parts by weight of pig ginseng, 1 to 7 parts by weight of collagen, 5 to 10 parts by weight of soy flour, 0.1 to 2 parts by weight of coffee, 4 to 10 parts by weight of Chinese cabbage 1 to 5 parts by weight of steamed glutinous rice, 1 to 5 parts by weight of starch, 1 to 3 parts by weight of garlic, 1 to 3 parts by weight of carrots, 0.5 to 2 parts by weight of brown sugar, 0.1 to 0.5 parts by weight of ginger, It can be made by mixing 0.5-2 parts by weight of leek, 0.1-0.5 parts by weight of perilla leaves, 0.1-0.5 parts by weight of black pepper, and 0.2-1 part by weight of soybean oil.

Cabbage siege can make you feel crunchy when you eat sundae and increase your taste.

Since the siraegi is made by drying, even if it is boiled after soaking in water, there is a problem that the texture is rough and inferior in preference when ingested. To this end, the present invention undergoes a process of treating cabbage sirae through a series of processes in order to soften the tissue of siraegi and at the same time effectively remove the sputum.

For example, the first step of drying the Chinese cabbage leaves at a water content of 20 to 30% by weight, and mixed with the sweet potato and makgeolli pulverized powder mixed with the first dried cabbage leaves at 4 to 10 days at 20 to 30 ℃ After aging, washing the cabbage leaves with water after aging and soaking for 1 to 3 hours in a roundabout at 10 to 20 ℃, and taking out the leaves of the cabbage from the roundie, the water content of 4 to 10% by weight 2 Tea drying, and the second dried cabbage leaves soaked in water and then boiled in boiling water to obtain a cabbage siraegi.

Specifically, the cabbage leaves are first dried to a water content of 20 to 30% by weight. Primary drying is to primarily reduce the moisture contained in the cabbage leaf. Cabbage leaves can be dried by hot air for primary drying.

Next, the first dried cabbage leaves are aged to soften the tissue. To this end, cooked sweet potatoes and makgeolli are mixed and ground to prepare a ground product. 20 to 60 parts by weight of makgeolli may be mixed with 100 parts by weight of sweet potato, and then ground by a blender to obtain a ground product.

The ground matter is soaked in the first dried cabbage leaves and then aged at 20 to 30 ° C. for 4 to 10 days. Through the aging process, useful components are produced by the metabolism of microorganisms contained in makgeolli, and at the same time, the fibrous tissue of Chinese cabbage leaves is softened. After ripening, the leaves of cabbage are washed with water, and then drained by sifting. Then, the cabbage leaves are drained and soaked in a roundabout at 10-20 ° C. for 1 to 3 hours to remove the cabbage leaves. Dungle tea means tea made by applying hot water to dried roots.

The cabbage leaves are taken out of the round tea, and then hot air is applied to dry the leaves at a water content of 4 to 10% by weight. The secondary dried cabbage leaves, ie, cabbage siraegi, are stored at room temperature for 6 to 12 hours and then boiled in boiling water.

Cabbage siraegi prepared in this way is finely chopped with a knife and used as a raw material for sundae.

Hereinafter, the present invention will be described in detail through the following examples. This is for explaining the present invention in more detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

After repeated washing with swine intestine three times with clean water, 8 parts by weight of sun salt was applied to 100 parts by weight of swine intestine to salt the pig intestine for 12 hours.

And 7 parts by weight of pork paste, 4 parts by weight of collagen (fish collagen, geltic), 8 parts by weight of soy flour, 1.5 parts by weight of coffee beans, 3 parts by weight of steamed glutinous rice, corn 3 parts by weight of starch, 2 parts by weight of garlic, 2 parts by weight of carrots, 1 part by weight of brown sugar, 0.3 parts by weight of ginger, 1.2 parts by weight of green onions, 0.3 parts by weight of perilla leaves, 0.2 parts by weight of black pepper, soybean oil 0.5 parts by weight of the mixed raw materials were prepared.

The prepared pure cattle were infused into pork intestine, put in boiling water, boiled for 40 minutes, and then cooled in 10 ° C cold water for 20 minutes. The chilled sundae was cooled by applying cold air at 16 ° C. for 25 minutes, and then vacuum-packed.

Example 2

The sundae was prepared in the same manner as in Example 1, but the pig intestine infused with sundae was placed in an anchovy extract instead of water and boiled for 40 minutes.

Anchovy extract was added to the leaves of anchovy by weight ratio of 8 times and then extracted for 4 to 4 hours at 90 ℃ sieve prepared.

(Comparative Example)

Sundae was prepared in the same manner as in Example 1, but sundae was prepared and used as follows.

Sundae beef consists of 7 parts by weight of pork paste, 3 parts by weight of steamed glutinous rice, 3 parts by weight of corn starch, 2 parts by weight of garlic, 2 parts by weight of carrots, 1 part by weight of brown sugar, 0.3 parts by weight of ginger. It was made by mixing a weight part, 1.2 weight part of leek, 0.3 weight part of perilla leaves, 0.2 weight part of black pepper, and 0.5 weight part of soybean oil.

<Sensory test>

The sequence of Examples and Comparative Examples was warmed up and then presented as a sample, and the aroma, appearance, taste, and general symbol degree were evaluated by a 5-point scale method. The results of the sensory test are shown in Table 1 below.

Item  Example 1  Example 2 Comparative example incense 3.2 4.3 2.3 Exterior 3.8 3.6 3.2 flavor 3.0 4.1 2.5 General Symbol 3.1 4.0 2.4

Looking at the results of the sensory test, Examples 1 and 2 was found to have no significant difference in appearance compared to the comparative example, but it was confirmed that a big difference in the flavor and taste. Accordingly, the present invention was shown to greatly improve the taste of the sundae by increasing the flavor.

And Example 2 obtained a higher score in the flavor and taste than Example 1, which seems to result in greatly reduced off-flavor when boiled with boiled anchovy extract.

<Radical scavenging experiment>

Antioxidant activity against the sundae of Examples and Comparative Examples was tested. After grinding the sundae finely with a blender, the mixture was added to distilled water, stirred, filtered through a filter paper to remove solids, concentrated to 50 mL (Tokyo rkiakikai, N-1000, Japan), and distilled water was added and diluted to 1000 ppm.

0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was added to 2 mL of the sample, stirred for 30 minutes, and then absorbance was measured at 517 nm. The radical scavenging ability was expressed as the absorbance decrease rate of the sample addition group and the no addition group. Radical decay capacity was calculated by the following equation. The results of measuring the radical scavenging ability are shown in Table 2 below.

Radical scavenging ability (%) = (absorbance of 1-sample addition / absorption of no addition) x 100

division Radical scavenging ability Example 1 31.5 ± 0.5 Example 2 48.1 ± 0.3 Comparative example 28.6 ± 0.2

Referring to the results of Table 2, the examples were found to be higher in the radical scavenging ability than the comparative example. And the radical scavenging ability of Example 2 was much higher than that of Example 1.

Therefore, the present invention is expected to be able to increase the preservation of sundae by inhibiting rancidity excellent antioxidative effect.

As described above, the present invention has been described with reference to one embodiment, which is merely exemplary, and those skilled in the art will understand that various modifications and equivalent embodiments are possible therefrom.

Claims (3)

Salting step of washing the pig intestines and salting;
A small infusion step of filling the pure large intestine in the salted pork intestine;
A heating step of boiling the swine intestine filled with bovine sundae to obtain sundae;
A cooling step of cooling the sundae in cold water;
A drying step of drying the sundae after the cooling step to remove water;
And a packaging step of vacuum packing the sundae after the drying step.
Said large and small cows 5 to 10 parts by weight of pig ginseng, 1 to 7 parts by weight of collagen, 5 to 10 parts by weight of soy flour, 0.1 to 2 parts by weight of coffee, 1 to 5 parts by weight of glutinous rice, , 1 to 5 parts by weight of starch, 1 to 3 parts by weight of garlic, 1 to 3 parts by weight of carrots, 0.5 to 2 parts by weight of brown sugar, 0.1 to 0.5 parts by weight of ginger, 0.5 to 2 parts by weight of green onion, perilla leaf 0.1 to 0.5 parts by weight, pepper 0.1 to 0.5 part by weight, soybean oil 0.2 to 1 part by weight,
The sundae beef mix finely chopped Chinese cabbage sieve,
The cabbage sieve is the first step of drying the Chinese cabbage leaves with a water content of 20 to 30% by weight, and mixed with the sweet potato and makgeolli crushed crushed to the first dried cabbage leaves for 4 to 10 days After aging, washing the cabbage leaves with water after aging and soaking for 1 to 3 hours in a roundabout at 10 to 20 ℃, and taking out the leaves of the cabbage from the roundie, the water content of 4 to 10% by weight 2 Tea drying step, characterized in that obtained by the step of boiled in boiling water after the second dried cabbage leaves in water. According to claim 1, The heating step Sundae production method characterized in that the boiled boiled in the anchovy extracts to cook. delete

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