KR102096813B1 - Method of prducing poireau kimchi - Google Patents

Abstract

A method for aging large green onion kimchi according to an embodiment of the present invention includes a first mixing step of spraying a liquid sauce to large green onion using an injector and then mixing the same. According to the present invention, it is possible to provide savory large green onion kimchi.

Description

METHOD OF PRDUCING POIREAU KIMCHI}

The present invention relates to a method and apparatus for aging Korean leek kimchi, and more particularly, to a method and apparatus for aging Korean leek kimchi, which can provide onion kimchi with good taste by aging onion in order to provide consumers with tasty onion kimchi. will be.

In addition, using the same manufacturing method, sprayer, spraying device, etc. used for the aging and manufacturing method and apparatus of the onion kimchi of the present invention, sheep to effectively cultivate sheep and spear, to provide consumers with a tasty amount, spear, After adding fruit ripening liquid sauce or organic ingredients to the changchang, it can be matured to effectively remove the fishy taste and intrinsic odor, while providing a good taste and changchang.

Kimchi is a unique vegetable processing food unique to Korea. It is an important food that cannot be missed at our table, which is seasoned with peppers, garlic, green onions, ginger, and salted salted cabbages, radishes, and cucumbers.

Recently, interest in well-being foods has increased, and the intake of dietary fiber through kimchi is more emphasized. Kimchi was selected as one of the world's top five health foods by the US health monthly magazine 'Health'. It also showed potential as a future food.

Recently, studies have been conducted on kimchi having various advantages to diversify ingredients to enhance taste and nutrition, or to improve shelf life so that they can be eaten for a long time. At present, there are over a dozen new researches on kimchi, including kimchi, nabak kimchi, sweet potato stem kimchi, leek kimchi, leek kimchi, bossam kimchi, green onion kimchi, eggplant kimchi, red pepper kimchi, dongchimi, white kimchi, and radish kimchi. Is going on.

On the other hand, onion is a perennial plant of the Liliaceae family, and white stalks are edible in a Siberian original shape. In general, they are sown in early autumn or early spring and harvested from autumn to winter. These onions have abundant medicinal properties that have been used well as folk medicine for diseases such as bruising, colds, etc. In particular, they have a large amount of antioxidant active ingredients that suppress hyperlipidemia and hypertension and prevent adult diseases such as various cancers and cerebrovascular diseases. It is known to contain.

In addition, onion has a peculiar fragrance that irritates the nose, which is due to a component called aryl sulfide, and aryl sulfide has a function of stimulating nerves and promoting secretion of digestive fluids, such as vomiting or loss of appetite due to continued hangover. When you feel it, it improves it and exerts an effect on fatigue recovery. In addition, green onion is effective in removing fishy and fishy fishy smells, and complements the nutritional value of other foods and improves taste, so its use is diverse enough to be used in all dishes including soup and stew.

The present invention has developed a method for aging and manufacturing Korean leek kimchi in order to enable the general consumers to easily consume the above-mentioned effects of leek as well as to realize the additional efficacy of containing onion as kimchi.

In addition, using the same manufacturing method, sprayer, spraying device, etc. used in the aging and manufacturing method and apparatus of the onion kimchi of the present invention, sheep and changchang to effectively cultivate sheep and changchang and provide a delicious changchang to the consumer Fruit ripening After adding liquid sauce or organic ingredients, it can be matured to effectively remove the fishy taste and intrinsic odor, while providing a good taste and large size. In general, large intestines are used for roasting large intestines of cattle. There are four cows, and the four cows are named lump, honeycomb, double fold, and pleated. When these are used as ingredients, they are called sheep, pear, celestial, and makchang in order. The second place, Jeolchang, is also called a beehive because the net is densely embedded in the shape of a honeycomb. Usually, the amount is usually grilled, the intestine is tang, and the natural leaves are eaten with oil, or the tang and makchang are grilled.

In addition, the cow and the pig intestine are different, but the cow calls the fourth place the intestine, but the pig calls the large intestine (large intestine) the intestine, and also distinguishes the small intestine of the cow from the big intestine and the large intestine.

Anything contained in a cow's large intestine and giblets is collectively referred to as a 'gob'. If the product in the giblets is delicious, the product in the large intestine is a lump of oil. In other words, when the cow's large intestine is turned into a tube shape by turning the cow's large intestine, the oil mass on the surface of the large intestine is filled into the tube in the form of a product.

Conventionally, in order to clean the large intestine, it was first immersed in water to remove blood and foreign substances, and was softened to soften the large intestine. In the conventional method of cultivation, commercially available meat softening enzymes 'Projjim S' and 'Miso Jjim' were used, and the above products were made by adding vegetable protease extracted from pineapple, etc. during processing to make beef. , About 4g per 500g for chicken, about 2g for pork, and about 6g for internal organs such as large intestines. In addition, traditionally, a method of grinding meat such as ribs by grinding pears or radishes in seasoning is used, but it is rarely used because the effect of lotus meat is not large in the changchang.

Korean Registered Patent No. 10-1619718

The present invention is to provide a method and apparatus for aging onion kimchi that can provide onion kimchi with good taste by aging onion in order to provide consumers with onion kimchi with good taste.

In addition, using the same manufacturing method, sprayer, spraying device, etc. used for the aging and manufacturing method and apparatus of the onion kimchi of the present invention, sheep to effectively cultivate sheep and spear, to provide consumers with a tasty amount, spear, It is intended to provide a tasteful amount and a large size of changchang while effectively removing the fishy taste and the peculiar smell of internal organs by adding the fruit ripening liquid sauce or organic ingredients to the changchang.

The technical problems of the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the following description.

The method for aging Korean leek kimchi according to an embodiment of the present invention includes a first mixing step of spraying and mixing a liquid source with Japanese leek using an injector.

In one embodiment, the cleaning step of washing and cutting the green onions; A base step of adding the basic seasoning material including salt and sugar with vegetable flavor to the trimmed green onion; Heating the soy sauce dilution with water added to the soy sauce for 1 to 2 hours and then cooling at a low temperature to form a source extract; Preparing a liquid sauce by low-temperature treatment by adding starch syrup and sugar to the source extract; After the first mixing step, a second mixing step of mixing the green onions with various materials using a mixed spray; And after the first mixing step and the second mixing step, further comprising an aging step of aging the green onion mixed with the sauce and various materials in the aging room, and the basic seasoning material is shochu based on 1 kg of green onion. 1 to 30g, sesame oil 1 to 30g, salt 1 to 30g, sugar 10 to 50g, garlic 10 to 50g, black pepper powder containing 1 to 20g, the vegetable flavored salt, crushing vegetables to obtain vegetable crushed step; Mixing the vegetable lysate and fibrinolytic enzyme, followed by hydrolysis to prepare a plant lysate; Mixing the vegetable crushing solution and salt to prepare a mixed solution; And spray drying the mixed solution to obtain a powder, wherein the vegetable is green onion, garlic or onion, the blowing temperature of air for spray drying is 170 to 200 ° C., and the blowing temperature during spray drying is 95 ~ 105 ℃ and spraying the mixture at a rate of 300 ~ 600kg per hour, the fibrinolytic enzyme, pectinase (pectinase), beta-glucanase (β-glucanase), cellulase (cellulase) and hemicellulase (hemicellulase) Any one or more selected from among, the injector is formed with a flow path therein, the main body is provided with a handle so that the user can grab, and connected to one side of the flow path from the outside of the main body to the high pressure inside the flow path A compressor for providing air, provided on the outside of the main body, a liquid source is accommodated therein, and is communicated with a branch path branched from the flow path to the interior of the flow path. A tank portion for introducing a liquid source, a nozzle provided at the other end of the flow path for spraying the liquid source, and provided in the main body, the amount of high pressure air flowing into the flow path through the compressor A trigger for adjusting the pressure, and is installed on the inner wall of the flow path through a hinge, so that the branch path is sealed at the entrance of the branch path, and high pressure air flowing into the flow path when the trigger is operated. A check valve for controlling the opening amount of the branch furnace is included, and a pulverizer is further included in the front side of the nozzle to decompose into fine particles when a liquid source sprayed through the nozzle passes. It includes a grinding network, the plurality of grinding networks are rotated on the outer circumferential surface of the main body adjacent to the nozzle via a rotating body singular or plural The crushing net is disposed in front of the nozzle, and the tank part is formed with a capsule inlet on the top to accommodate a capsule containing a liquid source inside, and an inner wall has an awl for drilling a hole in the embedded capsule. In the lower part, the receiving tank in which a communication pipe communicating with the branch path is formed, the capsule inlet is sealed, and the capsule accommodated in the inside of the receiving tank is rotated left and right to be rotated left and right in the capsule inlet, A cap for allowing the capsule to expand the hole by an auger is included, and on the lower surface of the cap, close protrusions are formed in close contact with the upper surface of the capsule accommodated in the inside of the receiving tank, and the mixed spraying value includes various powder materials. A mixed and stored chamber; A mixing unit installed inside the chamber to supply the powdered material to be mixed while supplying a liquid material for mixing the powdered material and mixing it with the powdered material; A liquid mixture supply unit installed on one side of the mixing unit to spray the liquid material into a space of the mixing unit; A control unit electrically connected to the liquid mixture supply unit to control the liquid mixture supply unit; The mixing portion is formed at the end of the powder input and discharge ports for introducing the powder material to be mixed or discharging the mixed powder material to the chamber; A display unit displaying a supply flow rate and supply time for supplying the liquid material and a mixing time and mixing speed of the powder material mixed with the liquid material on a digital or analog display; And it is formed on the lower portion of the chamber, including a shock absorber for absorbing vibration and shock, the liquid mixture supply unit, a liquid supply container for receiving the liquid material; A main body that is connected to the lower portion of the liquid supply container and receives the liquid material to be sprayed to provide an input environment as a signal of the control unit; A liquid jet nozzle installed on the front side of the main body and inserted into one side of the mixing portion to spray the liquid material into the mixing portion; The main body and the liquid injection nozzle include a gas discharge pipe for discharging gas generated during the mixing process to the outside in the mixing part, and the buffer device includes: a support plate fixed to a lower portion of the chamber; A buffer member fixed to a lower surface of the support plate to perform a buffer action; A pin member fixed to the lower surface of the support plate and passing through the buffer member; And a bracket in which a circular receiving groove is fixed to the support surface and into which the pin member is inserted, and the inner diameter of the receiving groove is formed larger than the outer diameter of the pin member so that the pin member can flow laterally. , A first slide plate is fixed on the lower surface of the buffer member, and a second slide plate is fixed on the upper surface of the bracket to be slidably movable between the buffer member and the bracket, and no bracket for fixing the bracket on the upper surface of the support surface. A shrinking mortar is formed, a screw portion is formed on an upper outer circumferential surface of the pin member, and a screw groove is formed on a lower surface of the support plate, so that the pin member is screwed to the lower surface of the support plate.

In one embodiment, the aging chamber further includes a hot air circulation module, the hot air circulation module is formed on the inside of the aging chamber, the upper duct for introducing the air in the upper portion; A lower duct formed at a lower portion inside the aging chamber and discharging the internal air of the upper duct; And a central duct formed between the upper duct and the lower duct to discharge internal air of the upper duct. A filter formed in at least one of the lower duct and the central duct to prevent foreign matter from entering; A suction fan for introducing air into the hot air circulation module; It is formed of an air quality meter formed in at least one area of the filter.

In addition, the amount of fruit ripening according to an embodiment of the present invention using the same manufacturing method, sprayer, spraying device, etc. used in the method and apparatus for aging and manufacturing onion kimchi of the present invention, the fruiting method for changchang, fruit ripening using a sprayer And a first mixing step of first mixing the liquid sauce by spraying the small intestine composed of sheep and large intestines.

In one embodiment, the cleaning step of removing and cleaning and cutting impurities in the small intestine consisting of sheep and large intestines; A base step of adding base seasoning material including salt and sugar with vegetable flavor to the trimmed beef intestine; Heating the soy sauce dilution with water added to the soy sauce for 1 to 2 hours and then cooling at a low temperature to form a source extract; Preparing a fruit-matured liquid sauce by adding starch syrup, sugar and ripening fruit to the sauce extract and treating at low temperature; Forming powdery viscous liquid sauce by adding brown powder to the low temperature processed fruit ripening liquid sauce and aging at 4-8 ° C; After the first mixing step, a second mixing step of mixing various materials using a mixed spray device for the small intestine composed of the sheep and the large window; And after the first mixing step and the second mixing step, further comprising the step of aging the small intestine consisting of the amount of the source and various materials mixed in the maturation chamber and the intestine in the aging room, the basic seasoning material is 1 kg of cattle intestine Based on, including 1 to 30g of shochu, 1 to 30g of sesame oil, 1 to 30g of salt, 10 to 50g of sugar, 10 to 50g of garlic, and 1 to 20g of black pepper powder, the salt with the scent of vegetables, organic vegetables Crushing to obtain vegetable crushed products; Mixing the vegetable lysate and fibrinolytic enzyme, followed by hydrolysis to prepare a plant lysate; Mixing the vegetable crushing solution and salt to prepare a mixed solution; And it is prepared through the step of obtaining a powder by spray-drying the mixed solution, the vegetable is, organic leek, garlic or onion, the blowing temperature of the air for the spray drying is 170 ~ 200 ℃, ventilation temperature during spray drying Is 95 ~ 105 ℃ and spraying the mixed solution at a rate of 300 ~ 600kg per hour, the fibrinolytic enzyme, pectinase (pectinase), beta-glucanase (β-glucanase), cellulase (cellulase) and hemicellulase (hemicellulase) ) Is selected from any one or more, the injector, the flow path is formed inside, the body is provided with a handle so that the user can be grabbed, and connected to one side of the flow path from the outside of the main body to the inside of the flow path A compressor for providing high-pressure air, and provided on the outside of the main body, a liquid source is accommodated therein, and is communicated with a branching path branched from the flow path. A tank portion for introducing a liquid source into the inside, a nozzle provided at the other end of the flow path for spraying the liquid source, and provided in the main body, high pressure air flowing into the flow path through the compressor Trigger for adjusting the amount of, and installed on the inner wall of the flow path via a hinge, is installed to be sealed to the branch path at the entrance of the branch path, and flows into the interior of the flow path when the trigger is operated A check valve for adjusting the opening amount of the branch furnace by high-pressure air is included, and in the front of the nozzle, a pulverizer for decomposing the fruit-matured liquid source sprayed through the nozzle into particulates further includes, The grinder includes a plurality of crushing nets, and the plurality of crushing nets are rotated on the outer circumferential surface of the main body adjacent to the nozzle via a rotating body. A singular or a plurality of crushing nets are disposed in front of the nozzle, and the tank portion is formed with a capsule inlet on the top to accommodate a capsule containing a liquid source inside, and an inner wall for drilling a hole in the embedded capsule. An auger is formed, a receiving tank in which a communication pipe communicating with the branch passage is formed, and the capsule inlet is closed, and the capsule accommodated inside the receiving tank is rotatably installed in the capsule inlet to the left and right. By rotating, the capsule includes a cap for expanding a hole by an auger, and on the bottom surface of the cap, close protrusions are formed in close contact with the top surface of the capsule accommodated in the inside of the receiving tank, and the mixed spraying device is various. A chamber in which powder materials are mixed and stored; A mixing unit installed inside the chamber to supply the powdered material to be mixed while supplying a liquid material for mixing the powdered material and mixing it with the powdered material; A liquid mixture supply unit installed on one side of the mixing unit to spray the liquid material into a space of the mixing unit; A control unit electrically connected to the liquid mixture supply unit to control the liquid mixture supply unit; The mixing portion is formed at the end of the powder input and discharge ports for introducing the powder material to be mixed or discharging the mixed powder material to the chamber; A display unit displaying a supply flow rate and supply time for supplying the liquid material and a mixing time and mixing speed of the powder material mixed with the liquid material on a digital or analog display; And it is formed on the lower portion of the chamber, including a shock absorber for absorbing vibration and shock, the liquid mixture supply unit, a liquid supply container for receiving the liquid material; A main body that is connected to the lower portion of the liquid supply container and receives the liquid material to be sprayed to provide an input environment as a signal of the control unit; A liquid jet nozzle installed on the front side of the main body and inserted into one side of the mixing portion to spray the liquid material into the mixing portion; The main body and the liquid injection nozzle include a gas discharge pipe for discharging gas generated during the mixing process to the outside in the mixing part, and the buffer device includes: a support plate fixed to a lower portion of the chamber; A buffer member fixed to a lower surface of the support plate to perform a buffer action; A pin member fixed to the lower surface of the support plate and passing through the buffer member; And a bracket in which a circular receiving groove is fixed to the support surface and into which the pin member is inserted, and the inner diameter of the receiving groove is formed larger than the outer diameter of the pin member so that the pin member can flow laterally. , A first slide plate is fixed on the lower surface of the buffer member, and a second slide plate is fixed on the upper surface of the bracket to be slidably movable between the buffer member and the bracket, and no bracket for fixing the bracket on the upper surface of the support surface. A shrinking mortar is formed, a screw portion is formed on an upper outer circumferential surface of the pin member, and a screw groove is formed on a lower surface of the support plate, so that the pin member is screwed to the lower surface of the support plate.

According to an aspect of the present invention, there is an effect that can provide a method and apparatus for aging onion kimchi that can provide onion kimchi with good taste.

In addition, using the same manufacturing method, sprayer, spraying device, etc. used for the aging and manufacturing method and apparatus of the onion kimchi of the present invention, sheep to effectively cultivate sheep and spear, to provide consumers with a tasty amount, spear, It has the effect of adding fruit ripening liquid sauce or organic ingredients to the changchang and then aging it to effectively remove the fishy taste and unique odor of the intestines while providing a good amount and changchang.

Figure 1 shows a method for aging onion kimchi according to an embodiment of the present invention.
2 to 5 show an injector according to an embodiment of the present invention.
6 shows a mixed spray device according to an embodiment of the present invention.
7 and 8 show a shock absorber according to an embodiment of the present invention.
9 and 10 show an air circulation module according to an embodiment of the present invention.

For a detailed description of the present invention, which will be described later, reference is made to the accompanying drawings that illustrate, by way of example, specific embodiments in which the present invention may be practiced. These examples are described in detail enough to enable those skilled in the art to practice the present invention. It should be understood that the various embodiments of the present invention are different, but need not be mutually exclusive. For example, certain shapes, structures, and properties described herein may be implemented in other embodiments without departing from the spirit and scope of the invention in connection with one embodiment. In addition, it should be understood that the location or placement of individual components within each disclosed embodiment can be changed without departing from the spirit and scope of the invention. Therefore, the following detailed description is not intended to be taken in a limiting sense, and the scope of the present invention, if appropriately described, is limited only by the appended claims, along with all ranges equivalent to those claimed. In the drawings, similar reference numerals refer to the same or similar functions across various aspects.

Figure 1 shows a method for aging onion kimchi according to an embodiment of the present invention.

Referring to Figure 1, the method for aging onion kimchi according to an embodiment of the present invention, first, in the cleaning step (S11), washing and cutting the onion.

In the base step (S12), the base seasoning material including salt and sugar is added to the leek trimmed through the step of trimming (S11) to perform base seasoning. Here, the basic seasoning means the base that is prepared in advance. The basic seasoning materials are 1 to 30 g of shochu, 1 to 30 g of sesame oil, 1 to 30 g of salt with vegetable flavor, 10 to 50 g of sugar, 10 to 50 g of garlic, and 1 to 6 black pepper powder, based on 1 kg of green onions. It is preferred to include 20 g. It is also possible to use edible oil or perilla oil in place of the sesame oil. These basic seasoning ingredients are well mixed with pre-cleaned green onions and then aged at low temperature. In the context of aging at a low temperature, the low temperature means an image 4 to 15 ° C, preferably 4 to 8 ° C, and more preferably 4 to 6 ° C. In addition, in one embodiment, the salt used in the base step may be used with a salt flavored with vegetables. Preparation of salt with vegetable flavor is as follows. First, the vegetable is crushed to obtain a vegetable crushed product, and then the vegetable crushed product and fibrinolytic enzyme are mixed and then hydrolyzed to prepare a plant crushed liquid. The crushing may be performed through various means, for example, grinding using a grinder or the like, or grinding using a mixer equipped with a blade. Here, the vegetable crushed product is obtained by crushing a vegetable, and refers to a vegetable juice (also referred to as a 'juice') and fiber. That is, in the present invention, the fibrin component is removed as in the prior art, and not only the juice is used, but a crushed product containing fiber is used as a whole. Since the previous flavored salt uses only the juice liquid in the step of preparing the flavor component of the vegetable, a significant amount of residual fiber remains. However, since fiber also has a rich flavor as an intrinsic component of vegetables, when utilized, it can further enhance the intrinsic flavor of vegetables. In addition, there is an additional advantage that the production cost can be significantly lowered if it is actively used without disposing of the fiber. Subsequently, a vegetable crushing solution and salt are mixed to prepare a mixed solution, and then the mixture is spray dried to obtain a powder. By mixing fibrinolytic enzyme with vegetable lysate, it decomposes and solubilizes insoluble fibrin of vegetable, making it suitable for spray drying in the following step, and makes it possible to use the unique flavor and active ingredient of fiber. Also, the vegetable may be green onion, garlic, or onion. In addition, the blowing temperature of the air for spray drying is 170 to 200 ° C, and when spray drying, the blowing temperature is 95 to 105 ° C, and the mixed solution is sprayed at a rate of 300 to 600kg per hour. In addition, the fibrinolytic enzyme, pectinase (pectinase), beta-glucanase (β-glucanase), cellulase (cellulase) and hemicellulase (hemicellulase) may include any one or more selected from. Here, spray-drying is a method in which fine particles of a liquid produced by spraying a mixed liquid or a concentrated liquid through a nozzle are dried while free-falling in a drying container to produce fine powder. Since it is manufactured in powder form, unlike the general drying method, there is no need for a step of crushing after drying, and the mixed liquid sprayed inside the drying chamber of the spray dryer is dried into a powder within a few seconds, and the dried powder is dried at a temperature of 40 ° C. or less. By reaching the inside, changes in flavor and nutrients of vegetables can be minimized.

In the source extract forming step (S13), the soy sauce diluent to which water is added to the soy sauce is heated for 1 to 2 hours and then cooled at low temperature to form the source extract. The method of preparing the sauce extract is a mixture of water and soy sauce in a ratio of 4: 1, and various vegetables prepared in advance in a mixed soy sauce dilution are put in a pressure vessel, heated for 1-2 hours and cooled at low temperature to obtain a sauce extract. . Vegetables put into the pressure vessel together may be radish, whole cabbage, cabbage, onion, green onion, carrot, and the like. In addition, the source extract may further include refreshing red pepper, sesame leaves, whole garlic, licorice, cinnamon, and the like.

In the liquid source manufacturing step (S14), starch syrup and sugar are added to the sauce extract to be processed at low temperature to produce a liquid sauce. The prepared sauce extract is gradually cooled at room temperature, and then starch syrup, sugar, and the like are added to treat it at low temperature to prepare a liquid sauce. By adding starch syrup and sugar, viscosity is added to the sauce extract.

In the first mixing step (S15), the liquid source and the green onion can be first mixed by spraying the liquid source on the green onion using an injector.

In the second mixing step (S16), after the first mixing step, the green onion may be secondly mixed by mixing various materials using a mixed spray. The present invention can be mixed by spraying sauce or ingredients over two times, so sauce, seasoning, ingredients, enzymes, etc. can be evenly added to the leek to produce a delicious onion kimchi.

In the aging step (S17), after the first mixing step (S16) and the second mixing step (S17), the onion kimchi in which the sauce and various materials are mixed in the aging room may be aged. The aging room may further include an air circulation module to maintain the temperature of the internal air uniformly.

In one embodiment, the present invention may further include a viscous liquid source forming step. In the step of forming the viscous liquid source, brown powder is added to the low-temperature-treated liquid source and aged at 4-8 ° C. to form a viscous liquid source. By adding brown powder, the liquid sauce can be more viscous and the adhesion to green onions can be increased. After getting thick, the finished liquid sauce can be cooled and then aged at low temperature for about 24 hours to produce a viscous liquid sauce.

2 to 5 show an injector according to an embodiment of the present invention.

2 to 5, the injector 100 according to an embodiment of the present invention includes a main body 110, a compressor 120, a tank 130, a nozzle 140, a trigger 150 and a check valve ( 160).

The main body 110 is a member in which a flow path 111 is formed, and the flow path 111 is a space in which high pressure air flows from the compressor 120 and moves. The main body 110 may be manufactured in a gun type so that a user can easily hold it by hand and spray a liquid source.

The compressor 120 is a member that generates high-pressure air, and the high-pressure air generated by the compressor 120 is connected to one side of the flow path 111 described above via the connection pipe 121. The compressor 120 connected to one side of the flow path 111 provides high pressure air into the flow path 111, and the high pressure air provided inside the flow path 111 is provided with a nozzle 140 provided on the other side of the flow path 111. ). Compressed air provided by the compressor 120 is determined by the pressure of the compressed air provided by the operation of the trigger 150 to be described later. On the other hand, the compressor 1200 may be provided with a holder 122 for mounting the main body 110.

The tank 130 is provided outside the main body 100, and is in communication with the branch path 112 branched from the flow path 111. The branch path 112 is connected to the tank 130 and serves as a connecting passage through which the liquid source flows from the tank 130 into the flow path 111, and the liquid source introduced into the flow path 111 is It is mixed with high-pressure air flowing into the interior of the flow path from the compressor 120 and injected through the nozzle 140. The tank unit 130 includes a receiving tank 131, a cap 132, and a close protrusion 132-1. The receiving tank 131 is a bowl-shaped member having a receiving space formed therein. The receiving tank 131 is formed with a capsule inlet 130-1 to allow the capsule 10 with a liquid source to be inserted therein. A communication pipe 131-1 is formed at a lower portion of the receiving tank 131. The communication pipe 131-1 communicates with the branch path 112, and the liquid source stored in the capsule 10 flows into the flow path 111. It plays a role of allowing it to flow. On the other hand, the inner wall of the receiving tank 131 is formed with auger 131-2 for drilling a hole in the capsule 10 introduced into the receiving tank 131, such auger 131-2 is a receiving tank (131) ) May be installed on the bottom surface or sidewall. The cap 132 is a member that opens and closes the capsule inlet 130-1, and is rotatably installed on the capsule inlet 130-1 from side to side, and a close protrusion 132-1 is protruding from the bottom surface. The cap 132 serves to allow the liquid source stored in the capsule 10 to flow into the flow path 111 by breaking the capsule 10 inside the receiving tank 131. When the capsule 10 is sealed in the inside of the receiving tank 131 with the cap 132 in the input state, the capsule 10 is drilled by the auger 131-2 while being pressed downward. At this time, if the auger (131-2) is at the bottom of the receiving tank (131), a hole is drilled in the lower portion of the capsule (10). ) A hole is drilled in the side.

In addition, the contact protrusion 132-1 is formed to protrude on the lower surface of the cap 132, and is in close contact with the upper surface of the capsule 10 introduced into the receiving tank 131, but the contact protrusion 132-1 is the capsule 10 When the user rotates the cap 132 from side to side while in close contact with the upper surface of the capsule, the hole of the capsule 10 is widened by the auger 131-2, and a large amount of liquid source is discharged to the outside of the capsule 10. You can.

The nozzle 140 is a member installed on the other side of the flow path 111, and such a nozzle 140 is an outlet through which a liquid source mixed with air is discharged. The nozzle 140 is preferably sprayed with fine particles so that the liquid source permeates the leek well, and the present invention may be provided with a pulverizer 141 for finely crushing the liquid source in front of the nozzle 140. The pulverizer 141 may include a plurality of crushing nets 141-1, and the plurality of crushing nets 141-1 are rotated on the outer circumferential surface of the main body 110 via a rotating body 141-2. A singular or a plurality of crushing networks may be disposed in front of the nozzle 140, and the rotating body 141-2 is preferably detachable to the outer circumferential surface of the body 110. The grinder 141 may include a crushing net 411 of various shapes. The rotating body (141-2) includes a rod member (141-3), a hinge portion (141-4) and a rotating portion (141-5), the rod member (141-3) is installed on the outer peripheral surface of the body 110 The end is formed to extend to a position adjacent to the nozzle 140. The hinge part 141-4 is a member provided at the end of the rod member 141-3, and a plurality of rotating parts 141-5 are rotatably installed on the hinge part 141-4. 141-5) are provided with a plurality of grinding nets 141-1, respectively.

The trigger 150 is a member that is installed on the main body 110 to adjust the amount of high pressure air flowing from the compressor 120 to the flow path 111, and the trigger 150 is operated by a user who grabs the main body 110. It can be arranged in a convenient position.

The check valve 160 is a member that is rotatably installed on the inner wall of the flow path 111 via a hinge 161 and a spring 162, and the check valve 160 is applied to high pressure air flowing into the flow path 111. When it is rotated to open the branch path 112, or when high pressure air disappears, the branch path 112 is sealed by the elastic restoring force stored in the spring 162 when opened. The remaining one surface of the check valve 160 is vertically arranged in the direction of the high pressure air and is manufactured to receive the pressure of the high pressure air well, and the above-described trigger 150 flows into the flow path 111 high pressure air The opening amount of the branch furnace 112 can be adjusted by adjusting the amount of. The amount of the liquid source flowing from the receiving tank 131 is adjusted according to the degree of opening of the branch furnace 112 to adjust the injection amount.

6 shows a mixed spray device according to an embodiment of the present invention.

Referring to FIG. 6, the mixed injection device 200 according to an embodiment of the present invention is composed of a chamber 210, a mixing unit 220, and a liquid mixture supplying unit 230 to uniformly mix various materials and green onions. have.

The chamber 210 is a space in which various powder materials are mixed and stored.

The mixing unit 220 is installed inside the chamber 210, the powder material to be mixed is supplied, and at the same time, a liquid material for mixing the powder material is supplied and mixed with the powder material, and the mixing unit 220 is a chamber It is rotatably installed at 210. The mixing unit 220 may accommodate onion, sauce, seasoning, and the like inside. The driving unit of the mixing unit 220 may be installed at a connection portion with the chamber 210. In addition, the liquid mixture supply unit 230 is installed on one side of the mixing unit 220 to spray the liquid material into the space of the mixing unit 220, it is a device for promoting the mixing of the powder material. Therefore, the mixing and spraying apparatus 200 inputs powder materials to be mixed into the mixing section 220 inside the chamber 210, and in this state, uses the liquid mixture supply section 230 to mix the liquid material inside the mixing section 220. It is a structure in which the mixing unit 220 can rotate to facilitate mixing between liquid materials, powder materials, and green onions. The mixing unit 220 may further include a powder input and discharge port 221 that is formed at its end to input powder material to be mixed or discharges the mixed powder material, green onion, etc. into the chamber 210, and the powder input And the discharge port 221 may be a screw 222 for opening and closing the screw. When the powder input and discharge port 221 of the mixing unit 220 is located at the top, the powder material to be mixed is opened by opening the stopper 222, and mixing of the powder material in the mixing unit 220 is completed to input the powder. And when the discharge port is located at the bottom to open the stopper 222 may move the mixed powder material to the chamber 210.

In addition, the mixed injection device 200 may further include a control unit 240 electrically connected to the liquid mixture supply unit 230 to control the liquid mixture supply unit 230. The control unit 240 is a controller for controlling the mixed injection device 200, and the flow rate and time for supplying the liquid material can be adjusted through the control unit 240, the type of powder material, the amount of powder material, and green onion. According to the supply conditions can be controlled.

 In addition, the liquid mixture supply unit 230 is a liquid supply container 231 in which the liquid material inputted to mix the powdered material is accommodated, and is connected to the lower portion of the liquid supply container to receive the liquid organic compound to be sprayed to the control unit The main body 232 that provides the input environment with the signal of 240, and is installed on the front side of the main body 232 and is inserted into one side of the mixing unit 220 to spray a liquid organic compound into the mixing unit 220 It may include a liquid injection nozzle 233. The liquid supply container 231 is made of metal and plastic, and the liquid jet nozzle 233 is made of stainless steel and one or more nozzle holes having a diameter of 100 μm to 5 mm can be formed.

The liquid mixture supply unit 230 is composed of a liquid supply container 231, a main body 232, and a liquid jet nozzle 233, and mixes the liquid material of the liquid supply container 231 through the liquid jet nozzle 233. ) It can be sprayed inside. The liquid material and the powder material injected through the liquid spray nozzle 233 are mixed to promote mixing of the powder material.

In addition, the main body 232 and the liquid injection nozzle 233 may further include a gas discharge pipe 234 capable of discharging gas generated during the mixing process inside the mixing part 220 to the outside. The control unit 240 may further include a display unit 241 that displays the supply flow rate and supply time for supplying the liquid material and the mixing time and mixing speed with the powder material and green onion mixed with the liquid material on a digital or analog display. have. The control unit 240 can control the supply flow rate and supply time of the liquid material sprayed through the switches formed on the display unit 241, and control the mixing time and mixing speed of the mixed powder material, leek, seasoning, sauce, etc. can do.

7 and 8 show a shock absorber according to an embodiment of the present invention.

7 and 8, the shock absorber 300 according to an embodiment of the present invention is arranged to be movable on a fixed plate 320 fixed to the lower surface of the chamber 210 and a lower surface of the fixed plate 320 The supporting plate 310, a buffer member 330 fixed to the lower surface of the supporting plate 310, and a pin member fixed to the center of the lower surface of the supporting plate 310 to prevent the supporting plate 310 from falling off the upper surface of the supporting surface It includes a bracket 360 is fixed to the upper surface of the support surface, and is inserted so that the pin member 340 can flow laterally within a set range.

The fixing plate 320 may be fastened with a bolt to the lower surface of the chamber 210 or fixed by welding or the like. The fixed plate 320 is formed in the form of a square plate and is formed of a metal material such as steel to maintain strength. And, a non-shrinking mortar 321 for fixing the bracket 360 is formed on the upper surface of the support surface. That is, after applying the non-constriction mortar 321 to the upper surface of the support surface, and then fixing the bracket 360 on the upper surface of the non-condensation mortar 321, when the non-contraction mortar 321 is cured, the bracket 360 is non-condensation mortar It becomes a state fixed to the upper surface of (321). Depending on the embodiment, it is also possible to fasten the bracket 360 to the upper surface of the support surface with an anchor bolt or the like.

The bracket 360 is a plate made of stainless steel, and a storage groove 362 in which the pin member 340 is accommodated is formed in the center. Here, the inner diameter of the receiving groove 362 is formed larger than the outer diameter of the pin member 340 to maintain a gap between the inner surface of the pin member 340 and the receiving groove 362 so that the pin member 340 is the receiving groove In the state inserted in 362, it is possible to rotate, move laterally, or move up and down.

The first slide plate 350 is fixed to the lower surface of the fixing plate 320, and the second slide plate 352 is fixed to the upper surface of the support plate 310 so that the first slide plate 350 and the second slide plate 352 are fixed. This is in contact with each other so that the slide can be moved. In addition, a lubricant or grease is added between the first slide plate 350 and the second slide plate 352 to smoothly move the slide between the two slide plates.

The first slide plate 350 and the second slide plate 352 may be applied with various plates such as a fluorine resin plate capable of smoothly sliding while withstanding the load of the chamber 21.

A seating groove 312 on which the second slide plate 352 is seated is formed on an upper surface of the support plate 310, and the height of the seating groove 312 is formed smaller than the height of the second slide plate 352 and is second. The slide plate 352 may protrude to the upper surface of the support plate 310.

The support plate 310 may be formed in the form of a circular plate or a square plate, and the buffer member 330 fixed to the lower surface of the support plate 310 may also be formed in a circular or square shape.

The pin member 340 is formed of a high-strength material having strong strength, and serves to prevent the shock absorber 300 from being detached from the upper surface of the support surface. The pin member 340 is moved laterally in a state where it is inserted into the storage groove. And since it is possible to rotate and move up and down, it is possible to sufficiently respond to the up and down vibration and lateral flow of the chamber 210.

The pin member 340 passes through the center of the buffer member 330 and is fixed to the lower surface of the support plate 310 by a screw fastening method. That is, a screw groove 314 is formed in the center of the lower surface of the support plate 310 and a screw portion 342 is formed on the upper outer circumferential surface of the pin member 340 to be screwed together.

9 and 10 show an air circulation module according to an embodiment of the present invention.

Referring to FIG. 1, the air circulation module 400 according to an embodiment of the present invention may be formed in at least one region of the aging chamber 410, and the aging chamber 410 uniformly maintains the temperature of the internal air.

The air circulation module 400 is formed on the inside of the aging chamber 410, and is formed on the upper duct 431 that flows the upper air therein, and on the lower portion inside the aging chamber 410, and inside the upper duct 431. It is formed between the lower duct 432 and the upper duct 431 and the lower duct 432 for discharging air, inside the central duct 433, the lower duct 432 for discharging the internal air of the upper duct 431, and It is formed in at least one area inside the central duct 433 and is provided in at least one area of the filter 434 for preventing foreign matter from entering, the suction fan 435 for introducing air into the air circulation module 400, and the filter 434. It can be formed by the air quality meter 436 is formed.

The upper duct 431 is located near the heat supply module 30 installed in the aging chamber 410 and flows heat or dry wind discharged from the heat supply module 30. At this time, by driving the suction fan 435, it is possible to control the amount of heat or dry wind flowing in. Thereafter, heat or dry wind is sent to the central duct 433 and the lower duct 432 to homogenize the thermal efficiency and material quality inside the aging chamber 410.

The air quality measuring device 436 includes a body including a first display window and a second display window, a first air quality display member formed in the first display window, and a first air quality display member formed in the second display window. The first air quality display member has a visually constant rate of change when the level of fine particles in the air is higher than a set value, but the rate of change is greater than the rate of change of the second air quality display member. In addition, the first air quality display member includes a charged non-woven fabric, and the second air quality display member includes a non-charged non-woven fabric.

Using the same manufacturing method, sprayer, spraying device, etc. used in the aging and manufacturing method and apparatus of the onion kimchi of the present invention, sheep and changchang are provided to consumers to effectively cultivate yang and changchang, and to provide consumers with a delicious taste and changchang. Fruit ripening After adding liquid sauce or organic ingredients, it can be matured to effectively remove the fishy taste and intrinsic odor, while also providing a good taste and large size.

Specifically, according to an embodiment of the present invention, the method for cultivating sheep and spear, first, in the cleaning step (S11), removes impurities in the small intestine composed of sheep and spear, and washes and cuts them. In the process of grooming sheep and large intestines, you can add or subtract the organic pineapple juice, a softener, depending on the meat quality.

In the base step (S12), the base seasoning material containing salt and sugar with vegetable flavor is added to the intestine trimmed through the step of trimming (S11) to perform base seasoning. Here, the basic seasoning means the base between the sheep and the window. The basic seasoning ingredients are 1 to 30 g of shochu, 1 to 30 g of sesame oil, 1 to 30 g of salt, 10 to 50 g of sugar, 10 to 50 g of garlic, 1 to 20 g of pepper powder, based on the amount of cattle and 1 kg of large intestine. It is preferable to include. It is also possible to use edible oil or perilla oil in place of the sesame oil. These basic seasoning ingredients are mixed well with pre-cleaned beef and large intestines, and then aged at low temperature. In the context of aging at a low temperature, the low temperature means an image 4 to 15 ° C, preferably 4 to 8 ° C, and more preferably 4 to 6 ° C. In one embodiment, the salt used in the base step (S12) may be a salt with vegetable flavor, and the preparation of salt with vegetable flavor is as follows. First, a vegetable crushed product is obtained by crushing an organic vegetable, and then a vegetable lysate and a fibrinolytic enzyme are mixed and then hydrolyzed to prepare a plant crushed liquid. The crushing may be performed through various means, for example, grinding using a grinder or the like, or grinding using a mixer equipped with a blade. Here, the vegetable crushed product is obtained by crushing a vegetable, and refers to a vegetable juice (also referred to as a 'juice') and fiber. That is, in the present invention, the fibrin component is removed as in the prior art, and not only the juice is used, but a crushed product containing fiber is used as a whole. Since the previous flavored salt uses only the juice liquid in the step of preparing the flavor component of the vegetable, a significant amount of residual fiber remains. However, since fiber also has a rich flavor as an intrinsic component of vegetables, when utilized, it can further enhance the intrinsic flavor of vegetables. In addition, there is an additional advantage that the production cost can be significantly lowered if it is actively used without disposing of the fiber. Subsequently, a vegetable crushing solution and salt are mixed to prepare a mixed solution, and then the mixture is spray dried to obtain a powder. By mixing fibrinolytic enzyme with vegetable lysate, it decomposes and solubilizes insoluble fibrin of vegetable, making it suitable for spray drying in the following step, and makes it possible to use the unique flavor and active ingredient of fiber. Also, the vegetable may be green onion, garlic, or onion. In addition, the blowing temperature of the air for spray drying is 170 to 200 ° C, and when spray drying, the blowing temperature is 95 to 105 ° C, and the mixed solution is sprayed at a rate of 300 to 600kg per hour. In addition, the fibrinolytic enzyme, pectinase (pectinase), beta-glucanase (β-glucanase), cellulase (cellulase) and hemicellulase (hemicellulase) may include any one or more selected from. Here, spray-drying is a method in which fine particles of a liquid produced by spraying a mixed liquid or a concentrated liquid through a nozzle are dried while free-falling in a drying container to produce fine powder. Since it is manufactured in powder form, unlike the general drying method, there is no need for a step of crushing after drying, and the mixed liquid sprayed inside the drying chamber of the spray dryer is dried into a powder within a few seconds, and the dried powder is dried at a temperature of 40 ° C. or less. By reaching the inside, changes in flavor and nutrients of vegetables can be minimized.

In the source extract forming step (S13), the soy sauce diluent to which water is added to the soy sauce is heated for 1 to 2 hours and then cooled at low temperature to form the source extract. The method of preparing the sauce extract is prepared in a soy sauce dilution mixed with a ratio of water and soy sauce of 4: 1, and the special sauce, spear, and various vegetables are put in a pressure vessel, heated for 1 to 2 hours, and cooled at low temperature. Get the source extract. Vegetables put into the pressure vessel together can be organic radishes, whole cabbage, cabbage, onions, green onions, carrots, and ripened fruits. In addition, the source extract may further include organic sweet pepper, sesame leaves, whole garlic, licorice, cinnamon, and ripened fruits.

In the liquid source preparation step (S14), a starch syrup, sugar, and ripening fruit are added to the source extract to be processed at a low temperature to produce a fruit-aged liquid sauce. The prepared sauce extract is gradually cooled at room temperature, followed by low-temperature treatment by adding starch syrup, sugar, and ripening fruit to prepare a fruit-aged liquid sauce. By adding starch syrup and sugar, viscosity is added to the sauce extract.

In the first mixing step (S15), the fruit-matured liquid source and the small intestine can be first mixed by spraying the fruit-aged liquid sauce into the small intestine composed of sheep and large intestines using an injector.

In the second mixing step (S16), after the first mixing step, the small intestine composed of the sheep and the large window may be secondly mixed by mixing various organic materials using a mixed spray. The present invention can be mixed by spraying the organic sauce or ingredients over two times, the large intestine, the sauce, seasoning, ingredients, etc. are evenly added to the large quantity, the large intestine to produce a good quantity, large intestine.

In the aging step (S17), after the first mixing step (S16) and the second mixing step (S17), the small intestine composed of a mixture of sauce and various materials in the aging room and a large intestine may be aged. The aging room may further include an air circulation module to maintain the temperature of the internal air uniformly.

In one embodiment, the present invention may further include a viscous liquid source forming step. In the step of forming the viscous liquid source, brown powder is added to the low-temperature-treated liquid source and aged at 4-8 ° C. to form a viscous liquid source. By adding brown powder, the liquid sauce can be more viscous and the adhesion to special and large windows can be increased. After getting thick, the finished liquid sauce can be cooled and then aged at low temperature for about 24 hours to produce a viscous liquid sauce.

In addition, by using the injector 100 of FIGS. 2 to 5 described above, the fruit-matured liquid source can be sprayed to the small intestine composed of sheep and large intestines to first mix the fruit-aged liquid source and the small intestine.

The main body 110 is a member in which a flow path 111 is formed, and the flow path 111 is a space in which high pressure air flows from the compressor 120 and moves. The main body 110 may be manufactured in a gun type so that the user can easily hold it by hand and spray the fruit ripening liquid sauce.

The compressor 120 is a member that generates high-pressure air, and the high-pressure air generated by the compressor 120 is connected to one side of the flow path 111 described above via the connection pipe 121. The compressor 120 connected to one side of the flow path 111 provides high pressure air into the flow path 111, and the high pressure air provided inside the flow path 111 is provided with a nozzle 140 provided on the other side of the flow path 111. ). Compressed air provided by the compressor 120 is determined by the pressure of the compressed air provided by the operation of the trigger 150 to be described later. On the other hand, the compressor 1200 may be provided with a holder 122 for mounting the main body 110.

The tank 130 is provided outside the main body 100, and is in communication with the branch path 112 branched from the flow path 111. The branch path 112 is connected to the tank 130 and serves as a connection passage through which the fruit ripening liquid source flows into the flow path 111 from the tank portion 130, and the fruit introduced into the flow path 111. The aging liquid source is mixed with high-pressure air flowing into the flow path from the compressor 120 and injected through the nozzle 140. The tank unit 130 includes a receiving tank 131, a cap 132, and a close protrusion 132-1. The receiving tank 131 is a bowl-shaped member having a receiving space formed therein. The receiving tank 131 is formed with a capsule inlet 130-1 to allow the capsule 10 with a liquid source to be inserted therein. A communication pipe 131-1 is formed at a lower portion of the receiving tank 131. The communication pipe 131-1 communicates with the branch path 112, and the liquid source stored in the capsule 10 flows into the flow path 111. It plays a role of allowing it to flow. On the other hand, the inner wall of the receiving tank 131 is formed with auger 131-2 for drilling a hole in the capsule 10 introduced into the receiving tank 131, such auger 131-2 is a receiving tank (131) ) May be installed on the bottom surface or sidewall. The cap 132 is a member that opens and closes the capsule inlet 130-1, and is rotatably installed on the capsule inlet 130-1 from side to side, and a close protrusion 132-1 is protruding from the bottom surface. The cap 132 serves to allow the liquid source stored in the capsule 10 to flow into the flow path 111 by breaking the capsule 10 inside the receiving tank 131. When the capsule 10 is sealed in the inside of the receiving tank 131 with the cap 132 in the input state, the capsule 10 is drilled by the auger 131-2 while being pressed downward. At this time, if the auger (131-2) is at the bottom of the receiving tank (131), a hole is drilled in the lower portion of the capsule (10). ) A hole is drilled in the side.

In addition, the contact protrusion 132-1 is formed to protrude on the lower surface of the cap 132, and is in close contact with the upper surface of the capsule 10 introduced into the receiving tank 131, but the contact protrusion 132-1 is the capsule 10 When the user rotates the cap 132 from side to side while in close contact with the upper surface of the capsule, the hole of the capsule 10 is widened by the auger 131-2, and a large amount of liquid source is discharged to the outside of the capsule 10. You can.

The nozzle 140 is a member installed on the other side of the flow path 111, and such a nozzle 140 is an outlet through which a fruit-matured liquid source mixed with air is discharged. It is preferable that the nozzle 140 is sprayed with fine particles so that the liquid source permeates the sheep and the intestine well. In the present invention, a pulverizer 141 for finely crushing the liquid source may be installed in front of the nozzle 140. . The pulverizer 141 may include a plurality of crushing nets 141-1, and the plurality of crushing nets 141-1 are rotated on the outer circumferential surface of the main body 110 via a rotating body 141-2. A singular or a plurality of crushing networks may be disposed in front of the nozzle 140, and the rotating body 141-2 is preferably detachable to the outer circumferential surface of the body 110. The grinder 141 may include a crushing net 411 of various shapes. The rotating body (141-2) includes a rod member (141-3), a hinge portion (141-4) and a rotating portion (141-5), the rod member (141-3) is installed on the outer peripheral surface of the body 110 The end is formed to extend to a position adjacent to the nozzle 140. The hinge part 141-4 is a member provided at the end of the rod member 141-3, and a plurality of rotating parts 141-5 are rotatably installed on the hinge part 141-4. 141-5) are provided with a plurality of grinding nets 141-1, respectively.

The trigger 150 is a member that is installed on the main body 110 to adjust the amount of high pressure air flowing from the compressor 120 to the flow path 111, and the trigger 150 is operated by a user who grabs the main body 110. It can be arranged in a convenient position.

The check valve 160 is a member that is rotatably installed on the inner wall of the flow path 111 via a hinge 161 and a spring 162, and the check valve 160 is applied to high pressure air flowing into the flow path 111. When it is rotated to open the branch path 112, or when high pressure air disappears, the branch path 112 is sealed by the elastic restoring force stored in the spring 162 when opened. The remaining one surface of the check valve 160 is vertically arranged in the direction of the high pressure air and is manufactured to receive the pressure of the high pressure air well, and the above-described trigger 150 flows into the flow path 111 high pressure air The opening amount of the branch furnace 112 can be adjusted by adjusting the amount of. The amount of the liquid source flowing from the receiving tank 131 is adjusted according to the degree of opening of the branch furnace 112 to adjust the injection amount.

In addition, after the first mixing step using the above-described mixing injection apparatus 200 of FIG. 6, the second intestine, which mixes various organic materials using a mixed spraying apparatus, can mix the small intestine composed of the sheep and the large window. have. The present invention can be mixed by spraying the organic sauce or ingredients over two times, the large intestine, the sauce, seasoning, ingredients, etc. are evenly added to the large quantity, the large intestine to produce a good quantity, large intestine.

As described above with reference to FIG. 6, the mixed injection device 200 according to an embodiment of the present invention is composed of a chamber 210, a mixing unit 220, and a liquid mixture supplying unit 230, with various materials, sources, amounts, and large windows Etc. can be mixed uniformly.

The chamber 210 is a space in which various powder materials are mixed and stored.

The mixing unit 220 is installed inside the chamber 210, the powder material to be mixed is supplied, and at the same time, a liquid material for mixing the powder material is supplied and mixed with the powder material, and the mixing unit 220 is a chamber It is rotatably installed at 210. The mixing unit 220 may accommodate sheep, large windows, sauces, and the like inside. The driving unit of the mixing unit 220 may be installed at a connection portion with the chamber 210. In addition, the liquid mixture supply unit 230 is installed on one side of the mixing unit 220 to spray the liquid material into the space of the mixing unit 220, it is a device for promoting the mixing of the powder material. Therefore, the mixing and spraying apparatus 200 inputs powder materials to be mixed into the mixing section 220 inside the chamber 210, and in this state, uses the liquid mixture supply section 230 to mix the liquid material inside the mixing section 220. In order to facilitate the mixing between the liquid material, the powder material, the amount, and the large window, the mixing unit 220 is rotatable. The mixing unit 220 may further include a powder input and discharge port 221 that is formed at an end thereof to input powder material to be mixed or discharges the mixed powder material, amount, and window into the chamber 210. The powder input and discharge port 221 may be screwed to the stopper 222 for its opening and closing. When the powder input and discharge port 221 of the mixing unit 220 is located at the top, the powder material to be mixed is opened by opening the stopper 222, and mixing of the powder material in the mixing unit 220 is completed to input the powder. And when the discharge port is located at the bottom to open the stopper 222 may move the mixed powder material to the chamber 210.

In addition, the mixed injection device 200 may further include a control unit 240 electrically connected to the liquid mixture supply unit 230 to control the liquid mixture supply unit 230. The control unit 240 is a controller for controlling the mixed injection device 200, and can control the flow rate and time for supplying the liquid material through the control unit 240, the type of the powder material, the powder material to be injected, the amount, and the window The supply condition can be controlled according to the quantity of.

 In addition, the liquid mixture supply unit 230 is a liquid supply container 231 in which the liquid material inputted to mix the powdered material is accommodated, and is connected to the lower portion of the liquid supply container to receive the liquid organic compound to be sprayed to the control unit The main body 232 that provides the input environment with the signal of 240, and is installed on the front side of the main body 232 and is inserted into one side of the mixing unit 220 to spray a liquid organic compound into the mixing unit 220 It may include a liquid injection nozzle 233. The liquid supply container 231 is made of metal and plastic, and the liquid jet nozzle 233 is made of stainless steel and one or more nozzle holes having a diameter of 100 µm to 5 mm may be formed.

The liquid mixture supply unit 230 is composed of a liquid supply container 231, a main body 232, and a liquid jet nozzle 233, and mixes the liquid material of the liquid supply container 231 through the liquid jet nozzle 233. ) It can be sprayed inside. The liquid material and the powder material injected through the liquid spray nozzle 233 are mixed to promote mixing of the powder material.

In addition, the main body 232 and the liquid injection nozzle 233 may further include a gas discharge pipe 234 capable of discharging gas generated during the mixing process inside the mixing part 220 to the outside. The control unit 240 further includes a display unit 241 that displays a mixing flow rate and mixing speed with the liquid material, the supply flow rate and the supply time, and the powder material, quantity, window, and sauce mixed with the liquid material on a digital or analog display. It can contain. The control unit 240 may control the supply flow rate and supply time of the liquid material injected through the switches formed on the display unit 241, and control the mixing time and mixing speed of the mixed powder material, amount, window, and sauce. You can.

It is formed on the lower portion of the chamber, and includes a shock absorber for absorbing vibration and shock, and referring to FIGS. 7 and 8 described above, the shock absorber 300 according to an embodiment of the present invention is the chamber 210 Fixing plate 320 fixed to the lower surface of the support plate, the support plate 310 that is slidably disposed on the lower surface of the fixing plate 320, the buffer member 330 fixed to the lower surface of the support plate 310, and the support plate 310 The pin member 340 is fixed to the center of the lower surface to prevent the support plate 310 from falling off the upper surface of the support surface, and the pin member 340 is fixed to the upper surface of the support surface to flow laterally within a set range. It includes a bracket 360 to be inserted.

The fixing plate 320 may be fastened with a bolt to the lower surface of the chamber 210 or fixed by welding or the like. The fixed plate 320 is formed in the form of a square plate and is formed of a metal material such as steel to maintain strength. And, a non-shrinking mortar 321 for fixing the bracket 360 is formed on the upper surface of the support surface. That is, after applying the non-constriction mortar 321 to the upper surface of the support surface, and then fixing the bracket 360 on the upper surface of the non-condensation mortar 321, when the non-contraction mortar 321 is cured, the bracket 360 is non-condensation mortar It becomes a state fixed to the upper surface of (321). Depending on the embodiment, it is also possible to fasten the bracket 360 to the upper surface of the support surface with an anchor bolt or the like.

The bracket 360 is a plate made of stainless steel, and a storage groove 362 in which the pin member 340 is accommodated is formed in the center. Here, the inner diameter of the receiving groove 362 is formed larger than the outer diameter of the pin member 340 to maintain a gap between the inner surface of the pin member 340 and the receiving groove 362 so that the pin member 340 is the receiving groove In the state inserted in 362, it is possible to rotate, move laterally, or move up and down.

The first slide plate 350 is fixed to the lower surface of the fixing plate 320, and the second slide plate 352 is fixed to the upper surface of the support plate 310 so that the first slide plate 350 and the second slide plate 352 are fixed. This is in contact with each other so that the slide can be moved. In addition, a lubricant or grease is added between the first slide plate 350 and the second slide plate 352 to smoothly move the slide between the two slide plates.

The first slide plate 350 and the second slide plate 352 may be applied with various plates such as a fluorine resin plate capable of smoothly sliding while withstanding the load of the chamber 21.

A seating groove 312 on which the second slide plate 352 is seated is formed on an upper surface of the support plate 310, and the height of the seating groove 312 is formed smaller than the height of the second slide plate 352 and is second. The slide plate 352 may protrude to the upper surface of the support plate 310.

The support plate 310 may be formed in the form of a circular plate or a square plate, and the buffer member 330 fixed to the lower surface of the support plate 310 may also be formed in a circular or square shape.

The pin member 340 is formed of a high-strength material having strong strength, and serves to prevent the shock absorber 300 from being detached from the upper surface of the support surface. The pin member 340 is moved laterally in a state where it is inserted into the storage groove. And since it is possible to rotate and move up and down, it is possible to sufficiently respond to the up and down vibration and lateral flow of the chamber 210.

The pin member 340 passes through the center of the buffer member 330 and is fixed to the lower surface of the support plate 310 by a screw fastening method. That is, a screw groove 314 is formed in the center of the lower surface of the support plate 310 and a screw portion 342 is formed on the upper outer circumferential surface of the pin member 340 to be screwed together.

Although described above with reference to embodiments, those skilled in the art understand that various modifications and changes can be made to the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. Will be able to.

100: sandblast
200: mixed injection device
300: shock absorber
400: air circulation module

Claims (2)

And a first mixing step of spraying and mixing the liquid sauce with green onion using an injector,
A cleaning step of washing and cutting green onions;
A base step of adding the basic seasoning material including salt and sugar with vegetable flavor to the trimmed green onion;
Heating the soy sauce dilution with water added to the soy sauce for 1 to 2 hours and then cooling at a low temperature to form a source extract;
Preparing a liquid sauce by low-temperature treatment by adding starch syrup and sugar to the source extract;
After the first mixing step, a second mixing step of mixing the green onions with various materials using a mixed spray; And
After the first mixing step and the second mixing step, further comprising an aging step of aging the green onion mixed with the sauce and various materials in the aging room,
The basic seasoning material, based on 1 kg of leek, includes 1 to 30 g of shochu, 1 to 30 g of sesame oil, 1 to 30 g of salt, 10 to 50 g of sugar, 10 to 50 g of garlic, and 1 to 20 g of pepper powder,
The injector,
A flow path is formed inside, a body provided with a handle to allow a user to grasp, a compressor connected to one side of the flow path from the outside of the main body, and a compressor for providing high-pressure air into the flow path, and the outside of the body It is provided in the inside, the liquid source is accommodated, the tank portion to communicate with the branch path branched from the flow path to input the liquid source into the interior of the flow path, the liquid source is provided at the other end of the flow path A nozzle for injecting, and a trigger for adjusting the amount of high-pressure air flowing into the passage through the compressor, and installed on the inner wall of the passage via a hinge, the branch passage It is installed so that the branching path is sealed at the inlet, and the branching is performed by high pressure air flowing into the flow path when the trigger is operated. A check valve for adjusting the opening amount of the furnace is included, and in front of the nozzle, a pulverizer for decomposing the liquid source sprayed through the nozzle into fine particles when passing through is further included,
The pulverizer includes a plurality of crushing nets, and the plurality of crushing nets are rotated via a rotating body on the outer circumferential surface of the main body adjacent to the nozzle, so that a single or a plurality of crushing nets are disposed in front of the nozzle. The tank portion, the capsule inlet is formed on the upper side is accommodated inside the capsule containing a liquid source, the inner wall is formed with auger for drilling a hole in the embedded capsule, the lower portion is formed with a communication pipe communicating with the branch path A receiving tank and a cap for sealing the capsule inlet and rotatably installed on the capsule inlet from side to side to rotate the capsule accommodated in the inside of the accommodation tank to the left and right, so that the capsule is expanded by an awl. This is included, the lower surface of the cap is formed in close contact with the top surface of the capsule accommodated inside the receiving tank,
The mixed spray value,
A chamber in which various powder materials are mixed and stored; A mixing unit installed inside the chamber to supply the powdered material to be mixed while supplying a liquid material for mixing the powdered material and mixing it with the powdered material; A liquid mixture supply unit installed on one side of the mixing unit to spray the liquid material into a space of the mixing unit; A control unit electrically connected to the liquid mixture supply unit to control the liquid mixture supply unit; The mixing portion is formed at the end of the powder input and discharge ports for introducing the powder material to be mixed or discharging the mixed powder material to the chamber; And a display unit displaying a supply flow rate and supply time for supplying the liquid material and a mixing time and mixing speed between the powder material and green onion mixed with the liquid material on a digital or analog display,
The liquid mixture supply unit,
A liquid supply container in which the liquid material is accommodated; A main body that is connected to the lower portion of the liquid supply container and receives the liquid material to be sprayed to provide an input environment as a signal of the control unit; A liquid jet nozzle installed on the front side of the main body and inserted into one side of the mixing portion to spray the liquid material into the mixing portion; The main body and the liquid injection nozzle include a gas discharge pipe for discharging gas generated during the mixing process from the inside of the mixing section to the outside,
The aging room further includes a hot air circulation module,
The hot air circulation module is formed on the inside of the aging chamber, the upper duct for introducing the air in the upper portion; A lower duct formed at a lower portion inside the aging chamber and discharging the internal air of the upper duct; And a central duct formed between the upper duct and the lower duct to discharge internal air of the upper duct. A filter formed in at least one of the lower duct and the central duct to prevent foreign matter from entering; A suction fan for introducing air into the hot air circulation module; Forming air quality measuring instrument formed on at least one area of the filter, leek kimchi aging method.

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