KR101997839B1 - Sundae comprising fired pig intestines and producing method thereof - Google Patents

Abstract

The present invention relates to a flame-retardant glaze comprising a flame-retardant flame-retardant flame-retardant flame retarded flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant It is made by direct charcoal charcoal, and there is no specific odor of pigs. By using flame-retardant interior decoration that can feel the flavor of flour, it improves aesthetics and it can get nutrients contained in large amount of pigs.

Description

FIELD OF THE INVENTION [0001] The present invention relates to flame retardant pigments,

More particularly, the present invention relates to a soy sauce prepared by mixing a porcine porcini which has been roasted in a mortar and a method for producing the same.

Generally, Sundae is cleaned the porcine intestine to make a gypsum outer shell, and then inserts the pellets made of pork, grains, bean curd, tofu, and vegetables into the suture jacket, Or steam. It is common to use pigs' fat or fat as meat in pork.

Pork intestines are a combination of various organs in the chest or abdomen of a pig, including the lungs, the heart, and the giblets.

Pig lungs (lungs) have the effect of stopping coughing and seeing the lungs, hemostasis, hemorrhoids, lung disease, anemia prevention and is effective. In order to treat the fragile lungs of the lungs, the pig lungs are boiled and eaten, or the pig lungs are boiled with rice and boiled. The nutritional components contained in 100 g of pig lung are 153 mg of sodium, 14.10 g of protein, 12 mg of vitamin C, 2.03 mg of zinc, 3 μg of folic acid, 18.90 mg of iron, 196 mg of phosphorus, 303 mg of potassium and 7 mg of calcium.

Pig tongue (heart) has the effect of stabilizing the mind, relaxing the mind, preventing muscle spasms, and is effective for the blood-replenishing blood, chest throbbing, good nervousness, unexplained sweating, have. It also helps to detoxify pesticides and lead poisoning.

Pork giblets nourish your energy and energy. Rich in essential fatty acids, it is good for growing children and rich in iron and vitamins. It is effective for dizziness, it is good for skin beauty and fatigue recovery, and strengthens spleen and stomach.

Korean Patent No. 10-0383837 Korean Patent No. 10-1513424 Korean Patent No. 10-1721566

The purpose of the present invention is to manufacture an instant noodle which is excellent in texture and nutrition by using porcine grate that has been roasted directly with charcoal instead of fat or fat of a pig at the time of manufacturing sundae.

In order to accomplish the above object, the present invention provides a method for preparing a pig's small intestine, Preparing a poultry cattle including a direct-burned poultry which is fired by using charcoal, one or more selected from among pig poultry, piglet poultry, and pork mackerel; And filling the casings with the net cage to manufacture a casket built-in casket.

In the above manufacturing method, the flame-

Gingiva, porcine lung, pig gut, and hog hog; Boiling the trimmed porcine pork for 30 to 45 minutes by adding 80 to 120 parts by weight of purified water, 1.7 to 2.3 parts by weight of miso, and 0.05 to 0.2 parts by weight of laurel leaf, based on 100 parts by weight of porcine pork; Cutting the inside of the boiled pork into a size of 2 to 5 cm in width and 2 to 5 cm in length and grilling it with charcoal; Cooling said flour germinated at 5- 0 C for 15-30 minutes; And cooling the frozen porcine viscera to a size of 3-5 mm.

In the above production process, it is preferable that the above-mentioned baking is carried out at 80 to 90 ° C for 8 to 12 minutes.

In the above-described preparation method, the poultry cow may be prepared by mixing the ingredients including the fowl, the blood, the cabbage, the cabbage, the vermicelli and the glutinous rice and the seasoning including the onion, garlic, ginger, leek, pepper, salt, soy sauce and seasoning .

In the above production method, it is preferable that the flame-retardant inclusion is contained in 6 to 10 wt% of the pellets.

In addition, the present invention provides a flame-retardant flame-retardant flame-retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame retardant flame-

In the above-mentioned flame-burning stage, the flame-

Gingiva, porcine lung, pig gut, and hog hog; Boiling the trimmed porcine pork for 30 to 45 minutes by adding 80 to 120 parts by weight of purified water, 1.7 to 2.3 parts by weight of miso, and 0.05 to 0.2 parts by weight of laurel leaf, based on 100 parts by weight of porcine pork; Cutting the inside of the boiled pork into a size of 2 to 5 cm in width and 2 to 5 cm in length and grilling it with charcoal; Cooling said flour germinated at 5- 0 C for 15-30 minutes; And cooling the frozen porcine viscera to 3 to 5 mm in size.

It is preferable that, in the above-mentioned flame-retarding order, the flame retardant inclusion is contained in 6 to 10 wt% of the pellets.

The sundae of the present invention is prepared by boiling the porcine guts using charcoal and then blending them into the pellets. In the process of roasting with charcoal, the propagation of harmful bacteria is suppressed by charcoal, the odor of pork is eliminated, and the pork intestines which can feel the flavor of people's favorite flour can be added to the pellets. . In addition, a large amount of nutrients contained in pigs can be ingested, so you can get good health benefits.

The present invention is characterized in that the direct-burning built-in sash of the present invention includes a fire-proofing unit which is made by burning firewood using charcoal, one or more kinds of pigs selected from porcine lung,

Hereinafter, the present invention will be described in detail.

First, the flame-proof interior is manufactured as follows.

Clean the inside of the pig to be used for the flame-proof interior to remove foreign matter and blood. As the porcine guts, a mixture of at least one selected from pig lung, porcine gland and porcine giblets is used. And most preferably 30 to 50% by weight of the pig lung, 30 to 50% by weight of the pig tongue, and 10 to 30% by weight of the pig swallow.

Add the miso and laurel leaves to boil the trimmed pork gut. It is preferable to add 80-120 parts by weight of purified water, 1.7-2.3 parts by weight of maltose and 0.05-0.2 parts by weight of laurel leaf on the basis of 100 parts by weight of the pig interior, and boil for 35-45 minutes in a medium fire.

Boiled pork intestines are cut to 2 ~ 5cm in length and 2 ~ 5cm in length and cooked using charcoal. It is preferable to conduct the flame at 80 to 90 DEG C for 8 to 12 minutes.

Because charcoal prevents the reproduction of harmful bacteria and eliminates the odor, it eliminates the characteristic smell of pigs, so by using charcoal, it is possible to feel the fragrance by the flame without the odor of pigs.

Frosted pig intestines are cooled at -5 to 0 ° C for 15 to 30 minutes.

The flame-retardant embryo is sized to 3 to 5 mm in size and mixed in a pour-on-the-spot cattle.

Using the above-mentioned flame-retardant viscose, the following steps are prepared.

First, prepare a shell of a sutra. It is advisable to use a piglet as a shell for the sage. The small intestine of the pig is cleaned and dried to make a cortical shell. At this time, the pig small intestine generally cleans the inside of the pigs and uses the salt and flour to clean the inside and the outside.

As the material of the pellets, the pellets are prepared by mixing the ordinary materials with the direct-fired pellets. The pellets are prepared by adding the seasoning to the materials of the pellets and stirring them.

It is more preferable that the above-mentioned poultry is prepared by mixing ingredients including flounder, pigs, cabbage, Chinese cabbage, bean curd and glutinous rice, and seasonings including onion, garlic, ginger, leek, pepper, salt, soy sauce and seasoning Do.

At this time, it is preferable that the flame-retardant inclusion is contained in 6 to 10 wt% of the ultrapure water.

The pellets are placed in the prepared pellets shell and packed to produce a pellet with a built-in pellet.

It is preferable to store the flame-retarded flame-retardant resin in a refrigerator so that the contents are not damaged.

Stir steamed or boiled for about 20 minutes, cut into a suitable size, and can be cooked into a flaming fire.

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>

Flame-retardant  Produce

The pig lung, pig tongue and pig horn were trimmed to remove foreign matter and blood. 100kg of pork pork mixed with 40kg of pork lung, 40kg of pork tongue and 20kg of pork goblet were boiled for 40min with 100kg of purified water, 2kg of miso and 100g of laurel leaf.

The boiled pork intestine was cut into 3 cm in width and 3 cm in length. The cut pork intestine was placed in a rotary kiln with charcoal and baked at 85 ° C for 10 minutes.

The baked gut was placed in a container and cooled in a refrigerator at -5 to 0 ° C for 20 minutes.

The flame-retardant fabric thus prepared is compacted to a size of 4 mm and mixed in a mortar.

< Example  2>

Built-in flame  Manufacture of Sundae

First, the contents inside the small intestine were removed and 30 g of salt, 30 g of wheat flour and 200 g of purified water were added to 1 kg of the pig small intestine, and the inside and the outside were rinsed and cleaned. The washed pig small intestine was dried to prepare a cortical shell.

Ingredients and spices were prepared at the blending ratio shown in Table 1 below. The flame-retardant built-in was the flame-retardant built-in fabric prepared in Example 1 above.

Ingredients Input (g) content(%) Production (kg) cabbage 340.23 34.02 85.06 noodle 220.11 22.01 55.03 Bleeding 86.82 8.68 21.71 Soy protein 65.82 6.58 16.46 Built-in flame 81.69 8.17 20.42 Lard 39.07 3.91 9.77 Potato starch 19.83 1.98 4.96 Green onion 19.24 1.92 4.81 Low-cut onion 19.24 1.92 4.81 Liver garlic 17.48 1.75 4.37 chives 16.66 1.67 4.17 Sesame 14.43 1.44 3.61 Purified salt 12.20 1.22 3.05 Glutinous rice 11.97 1.20 2.99 Sodium L-glutarate 11.26 1.13 2.82 Perilla powder 10.21 1.02 2.55 Sugar 6.92 0.69 1.73 Liver ginger 4.46 0.45 1.11 pepper 2.35 0.23 0.59 Sum 1000.00 100.00 250.00

Cut vegetables into 1cm width and 1cm length and cut into 4mm size. Each ingredient and seasoning were blended to produce the pellets. As shown in Table 1, 20.42 kg (8.17%) of the flame retardant was mixed with 250 kg of the total pellets.

The resulting pellets were packed in a prepared small pig to prepare a gypsum inside the flame. The prepared flame retardant flask was stored in a refrigerator so that the contents were not damaged.

The glaze inside the flame was boiled in a steam oven at 92 ° C for 20 minutes.

&Lt; Comparative Example 1 &

Except that the inside of the boiled pork was used instead of the inside of the firefly, the same procedure as in Example 2 was carried out.

< Comparative Example  2>

Except that the pig fat was used as it was instead of the flame-retardant.

<Sensory Test>

The sensory evaluation was carried out on the ginseng prepared in the above Examples and Comparative Examples and the control. Fifty adults were selected for the sensory evaluation, and the subjects were instructed about the purpose and the evaluation method of this experiment, and then the 5 - point scale method was used. The sensory test questionnaires were made by randomly arranging and evaluating the control groups (general order) and the examples of the examples and comparative examples. As a control, two types of commercially available instant noodles were selected and tested.

Sensory evaluation items are very good (5 points), good (4 points), and so (3 points) for taste, flavor, texture, and overall acceptability Point), bad (2 points), and very bad (1 point). There was no (5), no (4), little (3), (2), and many (1) points for nasty smell,

The volunteers who participated in the sensory test were asked to wash their mouths with water every 10 minutes after the evaluation of one sample and then evaluate the next sample. The results of the sensory test are shown in Table 2 below.

flavor Odor Flavor Texture Comprehensive preference Example 1 4.3 3.8 3.9 4.3 4.2 Comparative Example 1 2.1 1.5 1.7 2.9 1.7 Comparative Example 2 3.2 3.6 3.1 2.9 3.4 Control 1 2.9 3.7 2.8 2.6 2.9 Control 2 3.0 3.8 2.9 2.6 3.1

As can be seen from the results of the sensory evaluation in Table 2, the flame-retarded sash of the present invention had no odor, unlike Comparative Example 1, even though the flame-retarded flame retardant was used, and the flame retardancy, texture, Which is superior to the sage.

Claims (8)

Washing and drying the small intestine of the pig to prepare a cortical envelope;
Preparing a poultry cattle including a direct-burned poultry which is fired by using charcoal, one or more selected from among pig poultry, piglet poultry, and pork mackerel; And
Filling the casing with the cigarette case to manufacture a flame-retardant built-
The direct-
Gingiva, porcine lung, pig gut, and hog hog;
Boiling the trimmed porcine pork for 30 to 45 minutes by adding 80 to 120 parts by weight of purified water, 1.7 to 2.3 parts by weight of miso, and 0.05 to 0.2 parts by weight of laurel leaf, based on 100 parts by weight of porcine pork;
Cutting the inside of the boiled pork into a size of 2 to 5 cm in length and 2 to 5 cm in length and roasting at 80 to 90 ° C for 8 to 12 minutes using charcoal;
Cooling said flour germinated at 5- 0 C for 15-30 minutes; And
And a step of squeezing the cooled porcine gut to a size of 3 to 5 mm. delete delete The method according to claim 1,
The above-mentioned poultry cattle are characterized in that they are prepared by mixing ingredients including a firefly, onion, cabbage, Chinese cabbage, bean curd and glutinous rice, and seasonings including onion, garlic, ginger, leek, pepper, salt, soy sauce and seasoning Wherein the method comprises the steps of: The method according to claim 1,
Characterized in that said flame-retarding inclusion comprises 6 to 10% by weight of the pellets. A sintered body made by the method of any one of claims 1, 4 and 5, delete delete