KR102197147B1 - Dumplings comprising pork entrails and its manufacturing method - Google Patents
Dumplings comprising pork entrails and its manufacturing method Download PDFInfo
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- KR102197147B1 KR102197147B1 KR1020200071472A KR20200071472A KR102197147B1 KR 102197147 B1 KR102197147 B1 KR 102197147B1 KR 1020200071472 A KR1020200071472 A KR 1020200071472A KR 20200071472 A KR20200071472 A KR 20200071472A KR 102197147 B1 KR102197147 B1 KR 102197147B1
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 235000015277 pork Nutrition 0.000 title abstract description 7
- 235000015067 sauces Nutrition 0.000 claims description 39
- 238000002156 mixing Methods 0.000 claims description 13
- 235000013311 vegetables Nutrition 0.000 claims description 9
- 244000056139 Brassica cretica Species 0.000 claims description 4
- 235000003351 Brassica cretica Nutrition 0.000 claims description 4
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 4
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 4
- 235000010460 mustard Nutrition 0.000 claims description 4
- 244000195452 Wasabia japonica Species 0.000 claims description 3
- 235000000760 Wasabia japonica Nutrition 0.000 claims description 3
- 210000000936 intestine Anatomy 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 16
- 239000004278 EU approved seasoning Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 5
- 238000001816 cooling Methods 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000021109 kimchi Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 235000013351 cheese Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000282346 Meles meles Species 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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Abstract
Description
본 발명은 막창을 포함하는 만두 및 이의 제조방법에 관한 것으로, 구체적으로 다진 막창과 각종 양념을 만두소로 포함하여, 맛과 영양성분이 개선된 만두에 관한 것이다.The present invention relates to dumplings including makchang and a manufacturing method thereof, and specifically, to dumplings having improved taste and nutritional components, including chopped makchang and various seasonings as dumplings.
만두는 밀가루나 메밀가루 반죽으로 껍질을 만들어 고기 ·두부 ·김치 등으로 버무린 소를 넣고 찌거나 튀긴 음식으로, 우리나라의 전통 음식이자 대중적으로 널리 사랑 받고 있는 메뉴이다. 중국에서는 소를 넣지않고 찐 떡을 만두라고 부르며 소를 넣은 것은 교자(餃子)라고 부르는 반면, 우리나라는 소를 넣은 것만을 만두라고 부른다. 만두는 껍질이 얇고 소가 많이 들어가야 맛이 있다. 만두 소는 재료를 잘 다져서 섞고 양념하여 만드는데, 육류로 쇠고기나 돼지고기·닭고기·꿩고기 등이 쓰이고, 채소로는 김치·숙주·당근·오이·양파, 그 밖에 두부·당면 등을 쓴다. 최근에는 만두의 영양분과 맛을 개선하기 위해 한국공개특허공보 제 10-2020-0067615호, 한국공개특허공보 제 10-2020-0067437호와 같은 독특한 재료를 포함하는 만두 제조 방법이 개발되고 있다.Mandu is a dish made from flour or buckwheat flour and mixed with meat, tofu, kimchi, and steamed or fried. It is a traditional Korean food and a popular menu. In China, steamed rice cakes without stuffing are called dumplings, while stuffed rice cakes are called gyoza (餃子), whereas in Korea, only stuffed rice cakes are called dumplings. Dumplings have a thin skin and a lot of stuffing to taste. Dumplings are made by mincing the ingredients well, mixing and seasoning, and beef, pork, chicken, pheasant meat, etc. are used as meat, and kimchi, sukju, carrots, cucumbers, onions, and other tofu and vermicelli are used as vegetables. Recently, in order to improve the nutrients and taste of dumplings, a method for manufacturing dumplings including unique ingredients such as Korean Patent Publication No. 10-2020-0067615 and Korean Patent Publication No. 10-2020-0067437 has been developed.
이러한 배경하에서, 본 발명자들은 독특한 식감과 맛을 갖는 신규한 만두를 제조하기 위해 예의 노력하여, 다음과 같이 본 발명을 완성하였다.Under this background, the present inventors made diligent efforts to manufacture novel dumplings having a unique texture and taste, and completed the present invention as follows.
본 발명의 하나의 목적은, 막창을 포함하는 만두로서, 막창이 만두소에 포함된 것을 특징으로 하는, 만두를 제공하는 것이다.One object of the present invention is to provide a dumpling comprising makchang, characterized in that makchang is included in the dumplings.
본 발명의 다른 하나의 목적은, 만두피를 제조하는 단계; 돼지 막창을 세척하는 단계; 세척된 돼지 막창을 다지는 단계; 다져진 막창, 야채 및 당면을 혼합하는 만두소 혼합단계; 만두피에 만두소를 넣어 만두를 제조하는 단계; 가열, 냉각 및 멸균하는 단계를 포함하는, 만두의 제조방법을 제공하는 것이다.Another object of the present invention is to prepare a dumpling skin; Washing the pig makchang; Mincing the washed pig makchang; Manduso mixing step of mixing the chopped makchang, vegetables and vermicelli; Manufacturing dumplings by putting dumplings in the dumpling skin; It is to provide a method of manufacturing dumplings, including heating, cooling and sterilizing.
상기 목적을 달성하기 위한 본 발명의 하나의 양태는 막창을 포함하는 만두로서, 막창이 만두소에 포함된 것을 특징으로 하는, 만두를 제공한다.One aspect of the present invention for achieving the above object is to provide dumplings comprising makchang, characterized in that makchang is included in the dumplings.
상기 목적을 달성하기 위한 본 발명의 다른 하나의 양태는, 만두피를 제조하는 단계; 돼지 막창을 세척하는 단계; 세척된 돼지 막창을 다지는 단계; 다져진 막창, 야채 및 당면을 혼합하는 만두소 혼합단계; 만두피에 만두소를 넣어 만두를 제조하는 단계; 가열, 냉각 및 멸균하는 단계를 포함하는, 만두의 제조방법을 제공한다.Another aspect of the present invention for achieving the above object is to prepare a dumpling skin; Washing the pig makchang; Mincing the washed pig makchang; Manduso mixing step of mixing the chopped makchang, vegetables and vermicelli; Manufacturing dumplings by putting dumplings in the dumpling skin; It provides a method for producing dumplings, including heating, cooling and sterilizing.
본 발명의 만두는 제조과정에서 막창과 각종 소스, 야채가 사용되어, 기존에 알려져 있지 않은 독창성 있는 새로운 만두로서 의의를 가지며, 독특한 맛과 향상된 영양성분을 가져 소비자의 만족도와 선호도를 향상시킬 수 있다.The dumplings of the present invention use Makchang, various sauces, and vegetables in the manufacturing process, and thus have significance as novel dumplings that are not known in the past, and have unique taste and improved nutritional ingredients, thereby improving consumer satisfaction and preference .
도 1은 만두소에 포함되는 막창을 다지기 전에 전처리하는 공정을 나타낸 사진이다.1 is a photograph showing a pretreatment process before makchang included in dumplings is minced.
이를 구체적으로 설명하면 다음과 같다. 한편, 본 발명에서 개시된 각각의 설명 및 실시형태는 각각의 다른 설명 및 실시 형태에도 적용될 수 있다. 즉, 본 발명에서 개시된 다양한 요소들의 모든 조합이 본 발명의 범주에 속한다. 또한, 하기 기술된 구체적인 서술에 의하여 본 발명의 범주가 제한된다고 볼 수 없다.This will be described in detail as follows. Meanwhile, each description and embodiment disclosed in the present invention can be applied to each other description and embodiment. That is, all combinations of various elements disclosed in the present invention belong to the scope of the present invention. In addition, it cannot be seen that the scope of the present invention is limited by the specific description described below.
본 발명은 막창을 포함하는 만두로서, 막창이 만두소에 포함된 것을 특징으로 하는, 만두를 제공한다.The present invention provides a dumpling comprising makchang, characterized in that makchang is included in the dumplings.
본 발명에서, 상기 막창은 소 막창 또는 돼지 막창일 수 있으며, 구체적으로 돼지 막창일 수 있다. 상기 돼지 막창 이외에도, 오소리감투, 곱창, 및/또는 대창을 추가로 포함할 수 있다. In the present invention, the makchang may be a small makchang or a pig makchang, and specifically, may be a pig makchang. In addition to the pig makchang, it may further include badger gamtu, giblets, and/or daechang.
본 발명에서, 상기 만두소에 포함되는 막창은 다져진 막창인 것일 수 있다. 다져진 막창은 만두소로 포함되기에 적합한 크기와 두께를 갖도록 절단된 막창으로서, 소비자가 만두를 먹었을 때 만두소 내부에 포함된 막창의 식감이 느껴질 수 있도록 적절한 사이즈로 절단된 막창을 의미한다. 이를 통해, 독특한 막창의 맛과 식감을 갖는 만두를 제공할 수 있다.In the present invention, the makchang included in the dumpling may be a chopped makchang. Chopped makchang is a makchang cut to have a size and thickness suitable for being included as dumplings, and when consumers eat dumplings, it means a makchang cut to an appropriate size so that the texture of the makchang contained in the dumplings can be felt. Through this, it is possible to provide dumplings having a unique taste and texture of Makchang.
본 발명에서, 상기 다져진 막창 또는 만두소는 양념 소스를 포함하거나 전처리된 것일 수 있다. 일반적으로 만두소에는 맛이 강한 향신료나 소스를 사용하는 경우가 거의 없고, 김치, 야채, 당면, 고기 두부 자체의 맛을 갖도록 만두소가 제조되고 있다. 반면 본 발명에서는 만두 본연의 맛을 유지하면서도 독특한 맛과 향을 구현하기 위해, 만두소 또는 다져진 막창에 양념 소스를 가미한 것을 특징으로 한다. 이러한 양념 소스는 구체적으로 데리야끼 소스, 불닭 소스, 고추장 소스, 머스타드 소스, 간장 소스, 치즈 소스 및 와사비 소스 중 하나 이상의 양념 소스일 수 있고, 보다 구체적으로 데리야끼 소스일 수 있다. 이러한 양념이 만두소 자체에 포함되거나, 다져진 막창에 전처리된 것일 수 있다.In the present invention, the chopped makchang or dumplings may contain seasoning sauce or may be pretreated. In general, dumplings rarely use strong spices or sauces, and dumplings are manufactured to have the taste of kimchi, vegetables, vermicelli, and meat tofu itself. On the other hand, in the present invention, in order to achieve a unique taste and aroma while maintaining the original taste of dumplings, it is characterized in that a seasoning sauce is added to the dumplings or chopped makchang. These seasoning sauces may specifically be teriyaki sauce, buldak sauce, gochujang sauce, mustard sauce, soy sauce, cheese sauce, and wasabi sauce, and more specifically, teriyaki sauce. These seasonings may be included in the dumplings themselves, or they may be pretreated in chopped makchang.
본 발명에서 상기 만두는 왕만두, 군만두, 물만두, 또는 납작만두일 수 있고, 보다 구체적으로 납작만두일 수 있다. 본 발명의 만두가 납작만두인 경우, 납작한 형태로 제조된 후 기름에 튀겨지는 것일 수 있다. 이를 통해 납작 만두 내에 다져진 막창이 골고루 박혀 있는 독특한 맛의 납작만두를 제공할 수 있다.In the present invention, the dumplings may be king dumplings, fried dumplings, water dumplings, or flat dumplings, and more specifically, flat dumplings. If the dumplings of the present invention are flat dumplings, they may be prepared in a flat shape and then fried in oil. Through this, it is possible to provide a unique taste of flat dumplings with chopped makchang evenly embedded in the flat dumplings.
본 발명의 다른 하나의 양태로서, 만두피를 제조하는 단계; 돼지 막창을 세척하는 단계; 세척된 돼지 막창을 다지는 단계; 다져진 막창, 야채 및 당면을 혼합하는 만두소 혼합단계; 만두피에 만두소를 넣어 만두를 제조하는 단계; 가열, 냉각 및 멸균하는 단계를 포함하는, 만두의 제조방법을 제공한다.As another aspect of the present invention, preparing a dumpling skin; Washing the pig makchang; Mincing the washed pig makchang; Manduso mixing step of mixing the chopped makchang, vegetables and vermicelli; Manufacturing dumplings by putting dumplings in the dumpling skin; It provides a method for producing dumplings, including heating, cooling and sterilizing.
본 발명에서, 상기 만두소 혼합단계는 다져진 막창, 야채 및 당면을 혼합하는 공정으로서, 다져진 막창은 전술한 바와 같이 만두소로 포함되기에 적합한 크기와 두께를 갖도록 절단된 막창으로서, 소비자가 만두를 먹었을 때 만두소 내부에 포함된 막창의 식감이 느껴질 수 있도록 적절한 사이즈로 절단된 막창을 의미한다. In the present invention, the mixing step of dumplings is a process of mixing chopped makchang, vegetables and vermicelli, and the chopped makchang is cut to have a size and thickness suitable for being included as dumplings as described above, and when a consumer eats dumplings It means a makchang cut into an appropriate size so that you can feel the texture of makchang contained inside the dumplings.
본 발명에서, 상기 만두소 혼합단계는 양념소스 또는 양념 소스로 전처리된 다져진 막창을 추가로 혼합하는 것일 수 있다. 구체적으로, 상기 양념소스는 데리야끼 소스, 불닭 소스, 매운 소스, 고추장 소스, 머스타드 소스, 간장 소스, 치즈 소스 및 와사비 소스 중 하나 이상의 양념 소스일 수 있고, 보다 구체적으로 데리야끼 소스일 수 있다.In the present invention, the mixing step of the dumplings may be to additionally mix chopped makchang pretreated with seasoning sauce or seasoning sauce. Specifically, the seasoning sauce may be one or more of a teriyaki sauce, a buldak sauce, a spicy sauce, a gochujang sauce, a mustard sauce, a soy sauce, a cheese sauce, and a wasabi sauce, and more specifically, a teriyaki sauce.
이하 본 발명을 실시예를 통하여 보다 상세하게 설명한다. 그러나 이들 실시예는 본 발명을 예시적으로 설명하기 위한 것으로 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다. Hereinafter, the present invention will be described in more detail through examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.
제조예 1: 막창을 만두소로 포함하는 만두의 제조Preparation Example 1: Preparation of dumplings containing Makchang as dumplings
돼지 창자를 세척하고, 잡냄새 제거, 식감 개선을 위해 전처리 공정을 수행하였다. 이후, 만두 소에 포함될 돼지 창자를 적당한 크기로 절단하였다.The pig intestine was washed, and a pretreatment process was performed to remove odor and improve texture. Then, the pig intestines to be included in the dumplings were cut into appropriate sizes.
밀가루를 반죽하여 만두피를 제조한 다음, 만두소 충전을 위해 만두 내에서 막창의 식감이 느껴질 정도의 크기로 절단한 돼지 막창과, 야채, 및 당면을 혼합하여 만두소를 제조하였다. 이때 선택적으로, 돼지 막창은 절단 전에 가열 전처리 공정을 거칠 수 있다 (도 1). 이를 통해 돼지 막창의 바삭한 식감을 살릴 수도 있다.After making dumplings by kneading flour, dumplings were prepared by mixing pork makchang, vegetables, and vermicelli, cut to a size enough to feel the texture of makchang in the dumplings for filling the dumplings. Optionally, the pig makchang may undergo a heating pretreatment process before cutting (FIG. 1). Through this, you can also save the crispy texture of pork makchang.
제조된 만두소를 만두피에 넣어 만두를 제조하고, 가열하여 만두를 삶거나 튀긴 뒤 냉각 후 멸균 및 살균하였다.Dumplings were prepared by putting the prepared dumplings in the dumpling skin, and the dumplings were boiled or fried by heating and then sterilized and sterilized after cooling.
제조예 2: 양념 소스가 직접 가미된 만두소를 포함하는 만두의 제조Preparation Example 2: Preparation of dumplings containing dumplings to which seasoning sauce was directly added
상기 제조예 1의 제조 단계에서, 만두소를 제조하는 공정에 양념소스로서 데리야끼 소스를 혼합하여 데리야끼 소스맛 만두소를 제조하였다. 이후, 동일한 과정으로 양념 소스가 만두소에 가미된 만두를 제조하였다.In the manufacturing step of Preparation Example 1, teriyaki sauce was mixed as a seasoning sauce in the process of manufacturing dumplings to prepare teriyaki sauce flavored dumplings. Then, in the same process, dumplings with seasoning sauce added to the dumplings were prepared.
추가적으로, 고추장 소스, 불닭 소스, 머스타드 소스를 각각 사용하여, 다른 맛을 갖는 양념 소스가 만두소에 가미된 만두를 제조하였다.In addition, red pepper paste sauce, buldak sauce, and mustard sauce were used, respectively, to prepare dumplings in which seasoning sauces having different flavors were added to dumplings.
제조예 3: 양념 소스로 전처리된 막창을 만두소를 포함하는 만두의 제조Preparation Example 3: Preparation of dumplings containing makchang pretreated with seasoning sauce
상기 제조예 1의 단계에서 만두소를 제조하는 공정에 포함되는 절단된 돼지 막창을 데리야끼 소스로 먼저 볶아, 전처리하는 과정을 거쳤다. 이후, 동일한 과정으로 양념 소스로 전처리된 막창이 만두소에 포함된 만두를 제조하였다.In the step of Preparation Example 1, the cut pork makchang included in the process of manufacturing dumplings was first roasted with teriyaki sauce, followed by pretreatment. Then, in the same process, dumplings included in Makchangi dumplings pretreated with seasoning sauce were prepared.
이상의 설명으로부터, 본 발명이 속하는 기술분야의 당업자는 본 발명이 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 이와 관련하여, 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로 이해해야만 한다. 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허 청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.From the above description, those skilled in the art to which the present invention pertains will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features thereof. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not limiting. The scope of the present invention should be construed that all changes or modifications derived from the meaning and scope of the claims to be described later rather than the above detailed description and equivalent concepts are included in the scope of the present invention.
Claims (8)
만두소에 포함되는 막창을 다지는 단계;
상기 다져진 막창, 야채 및 당면을 혼합하는 만두소 혼합단계; 및
상기 혼합된 만두소에 데리야끼 소스, 불닭소스, 머스타드 소스 또는 와사비 소스를 가미하는 단계;를 포함하는, 납작만두의 제조방법.
As a manufacturing method of flat dumplings containing makchang, the last part of pig intestines, as dumplings,
Chopping the makchang included in the dumplings;
Manduso mixing step of mixing the chopped makchang, vegetables and vermicelli; And
Adding teriyaki sauce, buldak sauce, mustard sauce or wasabi sauce to the mixed dumplings; containing, manufacturing method of flat dumplings.
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| KR20060063534A (en) * | 2004-12-03 | 2006-06-12 | 조희주 | Freezed meat-juice dumpling, its preparation and method for preventing outlet of meat-juice induced by breakup of dumpling cover |
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