KR102101276B1 - The preperation for korean sausage and the korean sausage by the same - Google Patents

Abstract

The present invention relates to a method for producing healthy Korean sausage with reduced sodium content and increased mineral content. The method comprises: (a) an ingredient preparing step of preparing, based on 100 weights of pork, 10 to 15 weights of tofu, 10 to 13 weights of black rice, 10 to 13 weights of crushed garlic, 1.5 to 3 weights of crushed ginger, 1 to 3 weights of sesame oil, 10 to 15 weights of perilla seed powder, 3 to 6 weights of black sesame powder, 1 to 3 weights of glass noodles, 20 to 30 weights of green bean sprouts, 10 to 20 weights of egg, 1 to 1.5 weights of perilla leaves, 6 to 8 weights of chives, 25 to 35 weights of large green onion, 35 to 40 weights of onion, 25 to 35 weights of carrot, 50 to 55 weights of cabbage, and 40 to 60 weights of seasoning sauce; (b) a first Korean sausage filling mixing step of putting and mixing the pork, tofu, black rice, garlic, ginger, sesame oil, and seasoning sauce in a mixture; (c) a second Korean sausage filling mixing step of putting and mixing the perilla seed powder, black sesame powder, glass noodles, green bean sprouts, egg, and seasoning sauce in the mixer with the first Korean sausage filling; (d) a final Korean sausage filling producing step of putting and mixing the perilla leaves, chives, large green onion, onion, carrot, cabbage, and seasoning sauce in the second Korean sausage filling; (e) a Korean sausage filling putting step of forming Korean sausage by filling the casing of the Korean sausage with the final Korean sausage filling by an injector; (f) a step of aging the produced Korean sausage in a freezer at 5 to 10 degrees below zero for 36 to 48 hours; and (g) a step of putting the aged Korean sausage in boiling water and boiling the Korean sausage for 20 to 40 minutes to produce Korean sausage.

Description

A method for manufacturing healthy Sundae rich in minerals and Sundae produced by the same method {THE PREPERATION FOR KOREAN SAUSAGE AND THE KOREAN SAUSAGE BY THE SAME}

The present invention relates to a method for manufacturing a healthy food sundae rich in minerals and a health food sundae produced thereby, more specifically, to reduce the sodium content but increase the mineral content and remove the odor of the raw meat to produce a healthy food sundae. It relates to a method and a healthy diet prepared thereby.

Sundae is one of the traditional foods in Korea. In general, the sundae made by cleaning the pig intestines is filled with pork, vermicelli, sesame seeds, tofu, carrots, onions, and various seasonings. It is filled with hot water or steam. It is said to be cooked and eaten.

In addition, Sundae is a food that is rich in nutritional value. Among Chinese medicines, pigs are used to help treat or alleviate anemia, kidney weakness, headache, and dizziness. Pig intestines have the effect of releasing poisons such as lead and sulfur. Other vitamins E, vitamins B1, B2, and zinc, which are known to contain abundant beneficial ingredients for the human body (see herbal tree), are among the foods of interest in modern society, where health concerns are heightened.

 In particular, the seasoning contained in Sundae uses a source containing a large amount of sodium in order to remove the peculiar odor caused by pork or pig intestines, and to induce a stimulating taste when provided for a specific purpose such as snacks. Therefore, it is necessary to provide a healthy diet that can reduce the sodium and flow rate, but increase the mineral content and secure the juice to provide a natural taste.

Registered Patent Publication No. 10-0830051 Registered Patent Publication No. 10-1189661

One object of the present invention is to solve the weakness of the conventional sundae, using a source with a reduced sodium content and increased mineral content to remove the peculiar smell of sundae due to pig fat and pig intestines, meat meat and juicy It is intended to provide a healthy and healthy method of making Sundae, which tastes good and is light enough for a meal.

According to one aspect of the present invention for solving the above-mentioned problems, a method for manufacturing a healthy diet sundae rich in minerals is proposed, and the production method comprises: (a) 10 to 15 weights of tofu, 10 to 13 weights of black rice, per 100 weights of pork; Liver garlic 10 to 13 weight, liver ginger 1.5 to 3 weight, sesame oil 1 to 3 weight, sesame powder 10 to 15 weight, black sesame powder 3 to 6 weight, vermicelli 1 to 3 weight, host 20 to 30 weight, egg 10 to Prepare material to prepare 20 weight, sesame leaf 1 to 1.5 weight, leek 6 to 8 weight, leek 25 to 35 weight, onion 35 to 40 weight, carrot 25 to 35 weight, cabbage 50 to 55 weight and seasoning sauce 40 to 60 weight Step, (b) mixing the first pork chops after adding the pork, tofu, black rice, garlic, ginger, sesame oil and seasoning sauce to the mixer, (c) sesame powder in the mixer with the first gluten, Black sesame powder, vermicelli, host, egg and seasoning Mixing the second sundae sauce after adding the sauce, (d) The final sundae preparation step of mixing the sesame leaf, leek, leek, onion, carrot, cabbage and seasoning sauce into the second sundae, (e) ) Filling the final sundae with an injector into the sundae envelope to form a sundae, the filling step of forming the sundae, (f) aging the prepared sundae in a freezer at minus 5 to 10 degrees for 36 to 48 hours and (g) the aged Dropping the sundae in boiling water, and boiled for 20 to 40 minutes, characterized in that it comprises the step of preparing the sundae.

Preferably, the seasoning source of step (a) comprises 850 to 950 weight of salt, 300 to 400 weight of pepper seed powder, 200 to 300 weight of pepper powder, and 800 to 1000 weight of water with respect to 100 weight of undiluted salt, It is made of silver sambo bamboo salt, pink Himalayan salt and domestic sun salt, and is prepared by boiling, boiling mushrooms, pumpkin, onions, pears, anchovies, barley shrimp, ramie clams, and kelp. Suncho pepper seeds, the pepper powder is characterized in that the whole pepper powder, each of the seasoning sauces added in steps (b), (c) and (d) is 10 to 20 weight per 100 weight of pork, the same Characterized by weight.

According to another aspect of the present invention, a healthy diet rich in minerals prepared by the above manufacturing method is presented.

In accordance with an embodiment of the present invention, a healthy meal with reduced salt has the advantage of maximizing the mixing of the materials by injecting and mixing the ingredients in multiple stages during manufacture in consideration of the properties of the ingredients.

In addition, by increasing the mineral content and reducing the sodium content, it minimizes the moisture generated during the manufacture and storage of Sundae so that boiled Sundae gives the fresh texture by maintaining the firmness of Sundae when served to customers. It has the effect.

Furthermore, the health food sundae with reduced sodium content according to an embodiment of the present invention is not only able to replace a full meal with a feeling of fullness and comfort with sundae itself, but also can be provided as a main ingredient in various recipes such as sundae gomtang, sundae hotpot, etc. There is an advantage that can satisfy a variety of taste.

Figure 1 shows a flow chart for manufacturing a sundae according to an embodiment of the present invention.

In the description of the present invention, a detailed description will be omitted when it is determined that the subject matter of the present invention may unnecessarily obscure the subject matter of the present invention as it is apparent to those skilled in the art.

The present invention relates to a method of manufacturing a healthy diet sundae rich in minerals.

Referring to FIG. 1, the method for preparing sundae according to the present invention includes a preparation step for ingredients for sundae, a mixing step of ingredients, a filling step for sundae, a sundae ripening step, and a boiled sundae step. Let's look at each step in detail.

1. Material preparation

First, in order to prepare sundae cattle, the following sundaeso ingredients are prepared.

10 to 15 weights of tofu, 10 to 13 weights of black rice, 10 to 13 weights of liver garlic, 1.5 to 3 weights of liver ginger, 1 to 3 weights of sesame oil, 10 to 15 weights of sesame powder, 3 to 6 weights of black sesame powder Weight, 1 to 3 weight of vermicelli, 20 to 30 weight of host, 10 to 20 weight of egg, 1 to 1.5 weight of sesame leaf, 6 to 8 weight of leek, 25 to 35 weight of leek, 35 to 40 weight of onion, 25 to 35 weight of carrot, 50-50 weight of cabbage and 40-60 weight of seasoning sauce are prepared.

2. Mixing step of materials

Next, the materials are mixed. However, due to the nature of each material, the seasoning sauce can be completely cut into the material, and the ingredients are added and mixed in multiple steps as follows to maximize the harmony between the materials.

First, the pork, tofu, black rice, garlic, ginger, sesame oil and seasoning sauce are added to the mixer, followed by mixing to prepare the first sundae. In the mixer having the first pure beef, perilla powder, black sesame powder, vermicelli, host, egg and seasoning sauce are added and mixed to prepare a second pure beef. Subsequently, sesame leaf, leek, leek, onion, carrot, cabbage and seasoning sauce are added to the second sundae to prepare a final sundae to be mixed.

The above steps are briefly considered in consideration of the relationship between the characteristics of each material and the sauce. In the case of pork and tofu, which are mainly made of protein among the above ingredients, it takes more time than other ingredients to deepen the seasoning sauce. Therefore, the first thing to contact with the seasoning sauce. Furthermore, among the above materials, vegetables such as sesame leaf, leek, etc., which are mainly composed of dietary fiber, are collected during the mixing process, and the material may soften. When mixing for a long time, the fibers are tangled and not easy to mix evenly. It is preferred.

As mentioned above, pork and tofu are first mixed with seasoning sauce, garlic and rice are added to remove the odor of pork and black rice is added to keep the stickiness. After that, put sesame powder and black sesame powder to maximize the clarity, catch moisture that can occur in the previous step, and put eggs to facilitate mixing of all ingredients once again.

3. Filling stage

The final sundae is filled with the injector into the sundae envelope to form sundae. At this time, the sundaeso is filled in the sundae envelope, but in the process of filling, the sundae envelope can be twisted at a certain distance. In the case of twisting the sundae envelope as described above, the aggregation between the materials of the sundae cows can be enhanced to prevent the sundae cows from bursting out when the sundae is stored, boiled, and served.

4. Sundae ripening stage

Sundae prepared as described above may be aged for 36 to 48 hours in a freezer at a temperature of 5 to 10 degrees below zero. In the case of the prepared sundae, various ingredients are mixed. When aging for a long time at low temperature, the cohesive force between the material and the seasoning sauce and materials increases, and the seasoning sauce can deeply permeate and maintain the firmness of the sundae skin. Therefore, when you boil Sundae and serve it to customers, you can feel the deep taste of Sundaeso and the rich and firm texture of Sundae skin. Furthermore, during the low temperature aging process, the surfaces of pork, vegetables, etc. contract together, and then, when providing sundae to customers, it expands to suit the characteristics of the material in the process of boiling, so you can feel various textures at once.

5. Sundae Boil Stage

The aged sundae is dropped into boiling water, and boiled for about 20 to 40 minutes to prepare a sundae.

At this time, the sundae is dropped into boiling water, and after about 20 minutes, a plurality of holes are given to the sundae envelope with a sharp tool to drain out the water that is filled with the sundae shell, and boiled for about 10 to 15 minutes.

On the other hand, when boiling boiled water, boiling water can be used as described above, but unlike this, a unique salt having a reduced sodium content and a higher mineral content may be used. When boiling the sundae after boiling the boiling point by adding the salt to boiling water, the firmness of the sundae shell can be maintained longer.

In particular, the unique salt is effective in minimizing sodium content and removing offensive odors such as fishy taste. Furthermore, since it contains more than 70 minerals, it helps to smoothly discharge wastes such as toxins into the body. Detailed description will be given in detail below.

 On the other hand, the above-mentioned health food sundae according to the present invention includes a seasoning sauce during manufacturing.

In the case of Sundae, seasoning sauces in which various ingredients are mixed are included to add taste and appetite, and the seasoning sauce permeates the ingredients of Sundae to influence the taste of Sundae and to remove the odor of the sundae shell corresponding to the pig intestine. In order to use various seasoning sauces. Therefore, it is common to remove the odor by adding a large amount of seasonings such as spices or salt to the sauce.

The present invention uses a health food salt with a reduced sodium content, which can have a beneficial effect on health, in order to remove odor and increase flavor as described above.

In more detail, the seasoning sauce in the step (a) includes 850 to 950 weight of salt, 300 to 400 weight of pepper seed powder, 200 to 300 weight of pepper powder, and 800 to 1000 weight of water with respect to 100 weight of raw rice.

At this time, the salt includes three types of salt: sambo bamboo salt, himalayan pink salt and domestic sun salt, and is hereinafter referred to as sambang salt in the present invention.

The sambo bamboo salt is a healthy salt rich in minerals beneficial to the human body, such as natural sulfur and calcium, magnesium, manganese, and phosphorus. In particular, it can be collected by adding salt in a bamboo barrel and baking at 800 to 900 ° C for 8 to 9 hours. Therefore, it is possible to evaporate various harmful substances and increase the beneficial function of salt. In addition, the Himalayan pink salt is well digestible and has an antibiotic effect against infection, and can serve as a unique spice containing 70 minerals. In particular, in addition to sodium chloride, calcium, and potassium, it is an essential trace amount of diet as an inorganic substance such as molybdenum. Contains elements. Furthermore, the domestic sea salt corresponds to a mineral-rich nutrient salt that can be collected only by an appropriate combination of sun and wind.

In particular, the three-way salt does not simply mix the three salts, but the boiling water is poured with mushrooms, zucchini, onions, pears, anchovies, barley prawns, ramie clams, and kelp in equal proportions of the three salts in the cooled sauce. It is characterized by being naturally dried and then collected.

Since these three-way salts have a small amount of harmful substances in themselves, they can sufficiently remove harmful substances by water and still contain a large amount of active minerals capable of digestion and absorption. Therefore, when absorbed into the body, it smoothly discharges sodium, removes waste products and toxins accumulated in the body, and has beneficial effects to facilitate absorption of essential trace dietary elements.

As described above, the health food sundae of the present invention properly adjusts the liver of the sundae by adding three-way salt to the seasoning sauce, but the sodium content is low, so it can improve the lightness and flavor without being salty, and it is rich in minerals. It has the advantage of having a good impact.

Meanwhile, the pepper seed powder is germinated pepper seed powder, and the pepper powder is characterized in that it is a whole pepper powder. The germinated red pepper seed powder contains both a spicy taste and a light taste, and is particularly effective in removing odor. It has a high content of capsaicin and vitamin C, has anti-cancer effects, and has a high content of GABA, which improves the prevention and learning ability of adult diseases, and has beneficial effects on the body. In addition, it does not have a thick texture like chilli powder, but rather can be sharp and provide a cool and spicy taste. Furthermore, Tongfuchuru provides a refreshingly cool taste without being more stubborn than powdery pepper.

Further, each of the seasoning sauces input in the steps (b), (c) and (d) is 10 to 20 weights per 100 weights of pork, but is characterized in that it is the same weight. In particular, as described above, the seasoning sauce is added at each step, and preferably added at the same amount for each step.

On the other hand, the health food sundae reduced salt by other aspects according to the present invention can be manufactured through the manufacturing method as described above.

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

[Example]

In order to prepare a healthy diet with reduced salt according to the present invention, 15 weight of tofu, 11 weight of black rice, 11 weight of liver garlic, 2 weight of liver ginger, 2 weight of sesame oil, 13 weight of perilla powder, 5 weight of black sesame powder , Vermicelli 2 weight, host 25 weight, egg 15 weight, sesame leaf 1.5 weight, leek 7 weight, leek 30 weight, onion 35-40 weight, carrot 25-35 weight, cabbage 50-55 weight and seasoning sauce 40-60 weight I prepared.

In this case, the seasoning sauce includes 800 weight of salt, 100 weight of pepper seed powder, 35 weight of pepper powder, and 900 weight of water per 100 weight of Miwon, and the salt includes three types of salt: sambo bamboo salt, Himalayan pink salt, and domestic sun salt. Dissolved in water, but the water is a seasoning that is cooled by boiling mushrooms, zucchini, onions, pears, anchovies, barley prawns, ramie clams and kelp, and is collected by dissolving the three salts in equal proportions and drying naturally. Did.

After that, the pork, tofu, black rice, garlic, ginger, sesame oil and seasoning sauce are added to the mixer to prepare the first sundae. In the mixer having the first pure beef, perilla powder, black sesame powder, vermicelli, host, egg and seasoning sauce are added and mixed to prepare a second pure beef. Subsequently, sesame leaf, leek, leek, onion, carrot, cabbage and seasoning sauce are added to the second sundae to prepare a final sundae to be mixed. At this time, each seasoning sauce added for each mixing step was 15 weight per 100 weight of pork, and equal seasoning sauce was added for each step.

The sundae cattle obtained by the above process are filled with the final sundae cattle into the sundae envelope with an injector to form sundae. At this time, the Sundae cow was filled in the Sundae shell, but in the process of filling, the Sundae shell was twisted at a certain distance.

After that, the sundae prepared as above was aged for about 42 hours in a freezer at minus 10 ° C.

Finally, the aged sundae was dropped into boiling water, boiled for about 35 minutes to prepare sundae, and after about 20 minutes while boiling sundae, a plurality of holes were placed in the sundae shell with an awl, and then rescued after about 15 minutes. Did.

At this time, as the boiling water, salt water in which about 10 teaspoons of the above-described three-way salt was added per 20 liters of pot was used.

Sensory evaluation results were obtained as shown in Table 1 below, as shown in the following Table 1, the saengdae prepared by the method of manufacturing a healthy diet sundae with reduced salt according to the present invention as in the above-described embodiment.

product name Age group Sensory test item results
(Point / 10) incense
(Odor) Comprehensive symbol map Checker
(persons) Sundae manufactured by the manufacturing method according to the present invention Umami Salty Texture 20 8 One 9 One 9 50 30 8.5 1.5 9 1.5 9.5 50 40 9 One 9.5 One 10 50 50 9.5 2 9 One 9 50 Average 9 About 1.4 9.1 1.5 About 9.4 50

Through Table 1, 200 people who participated in the taste evaluation of Sundae averaged 9 points in umami and 9.1 points in texture, saltiness was about 1.4, and aroma (odor) was 1.5. Accordingly, it has been found that the sundae of the present invention increases flavor, reduces odor, increases texture and richness, and reduces saltiness to greatly improve palatability.

Therefore, it was confirmed that the healthy food sundae, which reduced the sodium content and increased the mineral content according to the present invention, reduced the sodium content but increased the pale umami taste, and removed the odor of the sundae but could satisfy all the chewy texture.

As described above, the health food sundae of the present invention not only satisfies the texture, umami, and light flavor without losing the original taste of sundae, but also contains ingredients that are beneficial to health, such as reducing sodium flow and increasing mineral content. Bars Recently, it is possible to satisfy the taste of modern people, and it is easy to consume minerals that are difficult to consume enough.

On the other hand, the protection scope of the present invention is not limited to the description and expression of the embodiments explicitly described above. In addition, it is pointed out once again that the scope of protection of the present invention may not be limited by obvious changes or substitutions in the technical field to which the present invention pertains.

Claims (3)

(a) 10 to 15 weights of tofu, 10 to 13 weights of black rice, 10 to 13 weights of liver garlic, 1.5 to 3 weights of liver ginger, 1 to 3 weights of sesame oil, 10 to 15 weights of sesame powder, and black sesame powders per 100 weight of pork 3 to 6 weight, vermicelli 1 to 3 weight, host 20 to 30 weight, egg 10 to 20 weight, sesame leaf 1 to 1.5 weight, leek 6 to 8 weight, leek 25 to 35 weight, onion 35 to 40 weight, carrot 25 to Material preparation step of preparing 35 weight, cabbage 50 to 55 weight and seasoning sauce 40 to 60 weight;
(B) a first pure and mixed step of mixing the pork, tofu, black rice, garlic, ginger, sesame oil and seasoning sauce in a mixer;
(c) a second pure and mixed mixing step of adding and mixing perilla, black sesame powder, vermicelli, host, egg and seasoning sauce in the first pure and mixed mixer;
(d) a final sundae production step of adding and mixing sesame leaf, leek, leek, onion, carrot, cabbage and seasoning sauce to the second sundae;
(e) a filling method for filling the final sundae with an injector to form a sundae by filling the sundae sheath;
(f) aging the prepared sundae in a freezer at 5 to 10 degrees below zero for 36 to 48 hours; And
(g) dropping the aged sundae in boiling water, and boiling for 20 to 40 minutes to prepare a sundae,
The seasoning sauce in the step (a) comprises 850 to 950 weight of salt, 300 to 400 weight of germinated red pepper seed powder, 200 to 300 weight of whole pepper powder, and 800 to 1000 weight of water, based on 100 weight of undiluted weight,
The salt is made of sambo bamboo salt, pink Himalayan salt and domestic sea salt, and is prepared by boiling mushrooms, zucchini, onions, pears, anchovies, barley shrimp, ramie clams, and kelp in a boiling water.
Each of the seasoning sauces added in the steps (b), (c), and (d) is 10 to 20 weights per 100 weights of pork, but the mineral-rich healthy food production method characterized by the same weight. delete Healthy diet rich in minerals produced by claim 1.

Images