KR102276919B1 - Frozen food manufacturing method using ingredients for rice and broth, and retort pouch - Google Patents

Abstract

The present invention relates to a method for manufacturing frozen food using materials for caldron-cooked rice and broth to enable a customer to prepare caldron-cooked rice and frozen food thereof. According to an embodiment of the present invention, the method comprises: an material preparation step (S1) of preparing a main material (110), auxiliary materials (120), a heat-treated material (130), and broth materials (140); a pre-processing step (S2) of washing and cutting the main material (110); a heat treatment step (S3) of cooking the main material (110) by heating and performing a fumigating step (S3-1) for some of the main material (110); a broth manufacturing step (S4) of preparing broth (500) by using the heat-treated materials (130); a step (S5) of putting the heat-treated main material (110) and the broth (500) into a retort pouch; a vacuum sealing step (S6) of vacuum-sealing the retort pouch; and a sterilization step (S7) of sterilizing the sealed retort pouch.

Description

Frozen food manufacturing method using ingredients for pot rice and broth and frozen food thereof {Frozen food manufacturing method using ingredients for rice and broth, and retort pouch}

The present invention relates to a method for manufacturing frozen food using ingredients for pot rice and broth, which can be used as a substitute for water when cooking pot rice, and to increase the nutritional value of rice, and to a frozen food thereof.

Seafood includes shellfish, fish, molluscs, and crustaceans.

Shellfish, in the encyclopedia, bivalve molluscs (二枚貝類) is a generic term for molluscs belonging to the bivalve family. It has two symmetrical shells. Because there is no head, there are no tactile teeth, but some have eye structures called mantles at the edges of the mantle. Its ax-shaped legs make it suitable for digging into the bottom of the water or the ground, and it has two pairs of wide gills. There are about 30,000 species, including clams, oysters, clams, mussels, cockles, jaecheop, red clams, walnut clams, scallops, horse clams, clams, and pearl clams.

Fish, fish or fish (魚類) is one of the animals belonging to the subphylum Vertebrates. Among vertebrates, tetrapods are excluded. They live mostly in water, breathe with gills, move with fins, have scales on their body surface, and are cold-blooded animals that are affected by ambient temperature.

Fish are distributed in many aquatic environments on Earth, and their habitats vary from the tropics to the poles, from inland freshwater to saltwater, and from the surface of the ocean to the deep sea. The total number of species of fish is about 25,000 to 31,000, which is the majority of all vertebrates.

In Korea, it is also called fish, which is usually classified as a food. Commercial and self-sufficient fishermen either catch their fish in the wild or raise them in ponds in lakes or seas. They are often caught by anglers for entertainment, and fish lovers also catch and raise them. Over the centuries, fish have also played a cultural role. It was revered as a god or religious symbol, and was used as the subject of art, books, and movies.

The term fish, to be precise, refers to any creature that is not a tetrapod that has a skull, has gills throughout its life, and, if it has legs, has the shape of a fin. Unlike birds and mammals, fish do not consist of a single clade, but rather a clade consisting of paraphyletic groups. These include hagfish, lamprey, shark, stingray, crayfish, coelacanth and lungfish.

Typical fish are cold-blooded cold-blooded animals. They have a streamlined body for rapid swimmers, and either extract oxygen from the water through gills or use ancillary respiratory organs to harness atmospheric oxygen. They also have two pairs of fins, one or two (rarely three) dorsal, anal, and caudal fins, jaws, usually scaly skin, and lay eggs.

All fish live in water. According to the environment of salinity contained in water, it is divided into saltwater fish living in the sea and lakes containing salt, and freshwater fish living in freshwater areas such as rivers, streams and wetlands for convenience. Of course, there are fish that live in areas such as the estuary of rivers where saltwater and freshwater meet and there are fish that can live anywhere in saltwater and freshwater, so there is no strict distinction between saltwater fish and freshwater fish.

A mollusk is an animal with a soft body and a mantle. Mollusks are differentiated along with annular animals. In the process of differentiation, somites were lost, and as it had a calcareous shell, its mobility was weakened. The system was more evolved than an annulus. A few pairs of nerve spheres were formed by gathering ganglia, and nerve centers such as the head, legs, and intestines were created there.

The circulatory system has an enlarged heart, a well-developed excretory system, and a very large liver in the digestive system. The respiratory system also developed two pairs of gills, resulting in a more developed system than an annulus. In particular, in the case of cephalopods, their eyes are well developed like that of vertebrates, and all of the neurospheres are gathered in the head and surrounded by cartilage, which is similar to the brain of vertebrates.

In addition, the senses and behaviors are well developed and the movement is active. Among invertebrates, it is considered as the most developed group of animals along with the dragonflies of insects. Mollusks generally live in the sea, but like annular animals, some of them came to land as land expanded, and some adapted to freshwater. There are over 100,000 species of mollusks on Earth, from tiny snails to giant giant squids. Some live on land, but most live in water. Includes snails, conch, clams, clams, octopus, squid, and the like.

Crustaceans (甲殼類) are a class of arthropods, and about 55,000 species of creatures including crabs, shrimps, and barnacles belong to the crustacean group. It is classified as a subphylum of carapace (甲殼亞門). Many of them live aquatic life and usually live freely swimming or crawling on the bottom, but there are instances where they adhere to floats in the water or parasitize fish and other invertebrates, and some live a floating life. It mainly inhabits shallow seas and freshwaters ranging from temperate to tropical waters up to 200m deep, and some species inhabit the polar regions or deep seas over 6000m deep. Some freshwater species live in mountains higher than 3,000 m, in caves, or in underground water. With the exception of a few such as barnacles, most of them are male and female, go through floating larvae, metamorphose, and grow into adults. From an economic point of view, crustaceans are used as aquatic resources or natural feed for fish, and thus are of great help to humans in terms of fisheries.

Animal products, according to the Dictionary of Food Science and Technology, refer to the generic term for products produced by livestock. It is divided into those produced by livestock and carcass products obtained by slaughtering livestock. The former includes milk, eggs, and hair, and the milk includes livestock milk, goat milk, and sheep's milk. The eggs include eggs, quail eggs, and duck eggs, and the fur includes chicken hair and wool. Carcass products are divided into carcass and by-products, and the by-products include intestines, head, tail, legs, oil, bones, hoof, and blood. Since most livestock and poultry used in Korea are cows, pigs, and chickens, livestock products produced in Korea are milk, eggs, beef, pork, and chicken, and by-products include raw hides.

Meat (or meat) refers to the flesh and muscles of animals that will be food for humans, dogs, and cats. Among them, beef, chicken and pork are widely consumed as the world's three major meats. Meat other than beef is called other meat. However, meat that has not been trimmed is called a carcass, and meat that has fallen during the process is called a piece of meat. The meat left over after trimming is used for cooking.

In general, when cooking rice, put the washed rice in a pot and add water. Additional ingredients may be added to the rice and mixed, and the additional ingredients may be, for example, chestnuts, mixed grains, and the like.

On the other hand, the human body needs diet management to evenly ingest nutrients. However, modern people live very busy lives, and as described above, although they know that diet management is necessary, they cannot practice proper diet management.

That is, it is necessary to manage a good diet including various nutrients for a healthy life.

US 10-1907256 B1 US 10-2011-0072196 A US 10-1197440 B1 US 10-1666649 B1 US 10-2017-0030868 A US 10-1884376 B1 US 10-2081270 B1 US 10-2019-0121494 A

Therefore, the technical problem to be achieved by the present invention is to provide a broth containing various nutrients in place of water used for cooking rice, so that you can cook pot rice and a method for manufacturing frozen food using the broth and freezing the same Its purpose is to provide food.

Another object of the present invention is to provide a method for manufacturing frozen food using a material for pot rice and broth, which allows additional ingredients to be added to rice to improve flavor, and frozen food thereof.

That is, an object of the present invention is to improve eating habits in modern society, to save time for preparing meals by keeping busy social life and housewives working at the same time, and to make more nutritious food ingredients readily available and simple to prepare. An object of the present invention is to provide a method for manufacturing frozen food using ingredients for pot rice and broth, and the frozen food.

Frozen food manufacturing method using ingredients for pot rice and broth according to an embodiment of the present invention for achieving the above technical problem is a main material 110 composed of aquatic products or livestock products, a subsidiary material 120 composed of vegetables, and a heat treatment material 130 and a material preparation step (S1) of preparing the broth material 140; A pre-processing step (S2) of washing and slicing the main material 110; A heat treatment step (S3) of heat-treating the main material (110) to cook it, and fumigating some of the main material (110) (S3-1); A broth manufacturing step (S4) of preparing a broth 500 by using the heat treatment material 130; a step (S5) of putting the heat-treated main material 110 and the broth 500 into a retort pouch; A vacuum sealing step (S6) of inspecting the retort pouch for metal foreign substances with a metal detector, vacuuming the inside of the retort pouch passing the inspection to a vacuum degree of 30 cm Hg, and sealing; and a sterilization cooling step (S7) of sterilizing the sealed retort pouch and cooling the sealed retort pouch with cooling water.

In addition, in the method for manufacturing frozen food using ingredients for pot rice and broth according to an embodiment of the present invention, the retort pouch after the sterilization and cooling step (S7) is dried to remove moisture present on the outer surface of the retort pouch. It may further include a step (S8).

In addition, in the method for manufacturing frozen food using ingredients for pot rice and broth according to an embodiment of the present invention, the main material 110 is a first main material 111 including shellfish, fish, molluscs and crustaceans and chicken, pork And any one of the second main material 112 comprising beef,

The sub-material 120 is, carrot, radish, garlic, bellflower, sweet potato, cucumber, lotus root, bamboo shoot, burdock, pork potato, corn kernel, pea, bracken, sweet pumpkin, shiitake mushroom, oyster mushroom, matsutake mushroom, wood ear mushroom and matsutake It is a material selected among mushrooms,

The heat treatment material 130 is a material selected from dried kelp, dried kelp, dried radish, clams, garlic, onion, red pepper, and smoked anchovies,

The broth material 140 may be a material selected from among concentrated pollack powder, garlic concentrate, onion powder, green onion powder, red snow crab concentrate, shrimp powder, mussel powder, canary extract, anchovy extract, and refined salt.

In addition, in the method for manufacturing frozen food using ingredients for pot rice and broth according to an embodiment of the present invention, in the pre-processing step (S2), the first main material 111 is self-retaining at 105° C. for 5 minutes if the shellfish is for general use. , if it is for freezing, it is self-retaining at 105 ~ 107 ° C for 7 minutes, and then peels the shells, washes the shellfish in clean water, dehydrates them, and writes them thinly to a thickness of 1 to 2 cm (S21).

In addition, in the method for manufacturing frozen food using ingredients for pot rice and broth according to an embodiment of the present invention, in the pretreatment step (S2), the second main material 112 prepares only lean meat, washes in clean water, and dehydrates 1~ It may include writing thinly to a thickness of 2 cm (S22).

In addition, in the method for manufacturing frozen food using the ingredients for pot rice and broth according to an embodiment of the present invention, in the heat treatment step (S3), shellfish are heat treated at 100 ° C. for broth for 2-3 minutes, and fish are Remove the head, intestines, fins and scales, cut, wash in clean water, fertilize for 5-10 minutes, heat-treat at 100℃ for broth for 3-5 minutes, and remove the mollusks, bones and foreign substances, Cut, wash in clean water, fertilize for 5~10 minutes, heat-treat at 100℃ for broth for 2~3 minutes, remove the skin of crustaceans, extract only the flesh, rinse in clean water, fertilize, boil at 100℃ for broth It may be heat treatment for 2-3 minutes.

In addition, in the method for manufacturing frozen food using ingredients for pot rice and broth according to an embodiment of the present invention, the broth for the broth is 8-10 parts by weight of dried kelp, 6-7 parts by weight of dried kelp, 9-10 parts by weight of smoked anchovy. Prepare parts by weight, 4 to 6 parts by weight of dried radish, 2 to 4 parts by weight of clam meat, 1.5 to 2 parts by weight of red pepper, 0.5 to 2 parts by weight of garlic, and 1.5 to 2.5 parts by weight of onion, wash in clean water and harvest, purified water 50 Pour ~60 parts by weight, add 0.2~0.4 parts by weight of salt, mix evenly, put in a cooking container with a closed lid, and boil for 5-6 hours at a central temperature of 95℃ or higher from the time it starts to boil, remove the foam generated during boiling, and boil When this is completed, it is pure broth from which the solids have been filtered.

In addition, in the frozen food manufacturing method using the ingredients for pot rice and the broth according to an embodiment of the present invention, in the smoking process (S3-1), the smoked anchovies are smoke generated by burning oak sawdust mixed with moisture. It may be to smoke for 30 minutes at 130 ℃ using the.

In addition, in the method for manufacturing frozen food using ingredients for pot rice and broth according to an embodiment of the present invention, in the heat treatment step (S3), chicken is chicken breast, chicken leg meat, chicken tenderloin is selected, and pork is pork tenderloin After immersing chicken breast, chicken leg, chicken tenderloin, pork tenderloin, and beef in water mixed with 1.5 parts by weight of refined salt, take them out, vacuum-pack, and store the vacuum-packed livestock products at 50 to 60 ° C. It may be heat treatment in lukewarm water for 60 to 70 minutes.

In addition, in the frozen food manufacturing method using the ingredients for pot rice and the broth according to an embodiment of the present invention, the smoking process (S3-1), a part of the pork, is sprinkled with garlic powder, whole peppercorns, smoked anchovy powder, Seasoning for 10 to 12 hours, the seasoned pork may be put into a smoking device and smoked at 115° C. for 100 minutes.

In addition, in the frozen food manufacturing method using the ingredients for pot rice and the broth according to an embodiment of the present invention, the broth preparation step (S4) is, 3.4 to 3.5 parts by weight of Hwangtae concentrated powder, 4 to 5.2 parts by weight of garlic concentrate, onion powder 2.5 to 2.7 parts by weight, 2.5 to 2.7 parts by weight of green onion powder, 1 to 1.2 parts by weight of red snow crab concentrate, 2 to 2.2 parts by weight of shrimp powder, 1 to 1.2 parts by weight of mussel powder, 5.5 to 5.7 parts by weight of canary extract, 5.5 parts by weight of anchovy extract -5.7 parts by weight, 2.6-2.8 parts by weight of purified salt, and 70-72 parts by weight of purified water are evenly mixed, put in a cooking container with a closed lid, and boil for 6-7 hours at a central temperature of 93-95° C. When the boiling is completed, the broth 500 in a pure liquid state from which solids have been filtered may be prepared.

In addition, in the frozen food manufacturing method using the material for pot rice and the broth according to an embodiment of the present invention, in the step S5, the solid content of the main material 110 is 50 to 55 parts by weight, and the auxiliary material 120 is 15 to 20 parts by weight and 30 to 35 parts by weight of the broth 500 are put in the retort pouch.

In addition, in the frozen food manufacturing method using the ingredients for pot rice and broth according to an embodiment of the present invention, the broth 500 is boiled at 80° C. or higher before putting it in the retort pouch.

In addition, in the method for manufacturing frozen food using ingredients for pot rice and broth according to an embodiment of the present invention, in the sterilization cooling step (S7), if the main material 110 is the first main material 111, the temperature 118 in the sterilization device ℃, pressure 0.9kg/cm2, sterilization time 35 minutes, heat-sterilized, and cooled under pressure for 20-25 minutes so that the center temperature of the retort pouch product is 38°C with sterilized cooling water.

In addition, in the method for manufacturing frozen food using ingredients for pot rice and broth according to an embodiment of the present invention, in the sterilization cooling step (S7), if the main material 110 is the second main material 112, the temperature 121 in the sterilization device ℃, pressure 1.2kg/cm 2 sterilization time 30 to 35 minutes, heat sterilization, and sterilized cooling water may be pressurized cooling for 20 to 25 minutes at the center temperature of the retort pouch product at 38 ℃.

In addition, in the method for manufacturing frozen food using ingredients for pot rice and broth according to an embodiment of the present invention, even if the internal pressure of the sterilization device goes down, until the central temperature of the retort pouch product reaches 40 ℃ 0.07 ~ 0.14 kg / ㎠ It may be to maintain pressure.

In addition, the frozen food using the material for pot rice and the broth according to an embodiment of the present invention may be manufactured according to the method for manufacturing frozen food using the material for pot rice and the broth.

The details of other embodiments are included in the detailed description and drawings.

The frozen food manufacturing method using the ingredients for pot rice and the broth according to the embodiment of the present invention made as described above and the frozen food can be used instead of water used to cook rice, and various nutrients are evenly included in the broth By doing so, the nutritional value of rice can be increased.

In addition, the frozen food manufacturing method using the ingredients for pot rice and the broth and the frozen food according to an embodiment of the present invention include the main and sub-materials in the broth in the form of ingredients, so that you can feel the chewing feeling when you eat rice. , the added main ingredient, sub-ingredient, heat-treated ingredient, and broth ingredient combine to create a unique flavor.

1 is a view for explaining a method of manufacturing a frozen food using a material for a pot rice and a broth according to an embodiment of the present invention.
Figure 2 is a drawing substitute photo showing an example of a retort pouch manufactured according to the method for manufacturing a frozen food using the ingredients for pot rice and broth according to an embodiment of the present invention.
Figure 3 is a drawing substitute photo showing an example of cooking rice by putting the broth prepared according to the frozen food manufacturing method using the ingredients and broth for pot rice according to an embodiment of the present invention in rice.
Figure 4 is a drawing substitute photograph showing the rice prepared with the frozen food prepared according to the frozen food manufacturing method using the ingredients and broth for pot rice according to an embodiment of the present invention.

Advantages and features of the present invention, and methods for achieving them, will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. It should be understood that the embodiments described below are illustratively shown to aid understanding of the present invention, and that the present invention may be implemented with various modifications different from the embodiments described herein. However, when it is determined that a detailed description of a known function or component related to the present invention may unnecessarily obscure the gist of the present invention, the detailed description and specific illustration thereof will be omitted. In addition, the accompanying drawings are not drawn to scale, but the size of some components may be exaggerated in order to help the understanding of the invention.

Meanwhile, terms such as first and second may be used to describe various components, but the components should not be limited by the terms. The above terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, a first component may be referred to as a second component, and similarly, a second component may also be referred to as a first component.

On the other hand, the terms described below are terms set in consideration of functions in the present invention, which may vary depending on the intention or custom of the producer, so the definition should be made based on the content throughout this specification.

Like reference numerals refer to like elements throughout.

Hereinafter, with reference to FIG. 1, a method for manufacturing a frozen food and a retort pouch using ingredients for pot rice and broth according to an embodiment of the present invention will be described. 1 is a view for explaining a frozen food manufacturing method and a retort pouch using ingredients for pot rice and broth according to an embodiment of the present invention.

A method for manufacturing frozen food using ingredients for pot rice and broth and frozen food thereof according to an embodiment of the present invention will be described step by step according to the manufacturing sequence.

As a step of preparing the material in the material preparation step (S1), the main material 110, the sub material 120, the heat treatment material 130 and the broth material 140 may be prepared.

The main material 110 may be composed of aquatic products or livestock products.

The sub-material 120 may be composed of vegetables.

The heat treatment material 130 may include dried kelp, dried kelp, dried radish, clams, garlic, onion, red pepper, and smoked anchovies. Smoked anchovies may be carcinogen-free. The heat treatment material 130 may be used to prepare broth for blanching the main material 110 or the sub-material 120 .

The broth material 140 may be configured to include yellow pollack concentrate powder, garlic concentrate, onion powder, green onion powder, shrimp powder, mussel powder, red snow crab concentrate, canary extract, anchovy extract, and refined salt.

The pre-treatment step (S2) may be a step of washing and cutting the main material 110 and trimming it.

The heat treatment step (S3) may be a step of heat-treating the main material 110 to cook it, and some of the main material may be smoked (3-1). The smoking treatment (S3-1) is to smoke some of the materials in the main material 110, the some materials may be large anchovies or pork.

The broth preparation step ( S4 ) may be a step of preparing the broth 500 using the heat treatment material 130 .

The step S5 may be a step of packing the heat-treated main material 110 and the broth 500 into a retort pouch.

The vacuum sealing step (S6) is a step of inspecting the retort pouch for metal foreign substances with a metal detector, and vacuuming the inside of the retort pouch that has passed the inspection to a vacuum degree of 30 cm Hg, and sealing.

The sterilization cooling step (S7) is a step of sterilizing and cooling by heating the sealed retort pouch and then cooling with cooling water.

The frozen food manufacturing method using the ingredients and broth for pot rice according to the embodiment of the present invention made as described above and the frozen food can be distributed as retort food for pot rice, and consumers can purchase retort food for pot rice and cook rice. It can be used in place of the water used.

On the other hand, the retort pouch according to the embodiment of the present invention, the main material 110 composed of aquatic products or livestock products, the subsidiary material 120 composed of vegetables, the heat treatment material 130 and various nutrients that can be obtained from the broth material 140 , etc. is evenly included, thereby increasing the nutritional value of rice.

In addition, the frozen food manufacturing method using the ingredients for pot rice and the broth and the frozen food according to an embodiment of the present invention include the main and sub-materials in the broth in the form of ingredients, so that you can feel the chewing feeling when you eat rice. , the added main ingredient, sub-ingredient, heat-treated ingredient, and broth ingredient combine to create a unique flavor.

In addition, the method for manufacturing frozen food using ingredients for pot rice and broth and the frozen food according to an embodiment of the present invention, the retort pouch after the sterilization and cooling step (S7) is dried to remove moisture on the outer surface of the retort pouch. It may further include a water removal step (S8).

By removing moisture, it is possible to avoid the problem of bacterial propagation and adhesion of foreign substances during transportation and distribution.

The main material 110 may be any one of the first main material 111 and the second main material 112 , or a mixture of the first and second main materials 111 and 112 .

The first main material 111 may include shellfish, fish, molluscs and crustaceans. The second main material 112 may include chicken, pork and beef.

The sub-material 120 is, carrot, radish, garlic, bellflower, sweet potato, cucumber, lotus root, bamboo shoot, burdock, pork potato, corn kernel, pea, bracken, sweet pumpkin, shiitake mushroom, oyster mushroom, matsutake mushroom, wood ear mushroom and matsutake It may be a material selected from among mushrooms.

The heat treatment material 130 may be a material selected from dried kelp, dried kelp, dried radish, clams, garlic, onion, red pepper, and smoked anchovies.

The broth material 140 may be a material selected from among concentrated pollack powder, garlic concentrate, onion powder, green onion powder, red snow crab concentrate, shrimp powder, mussel powder, canary extract, anchovy extract, and refined salt.

Therefore, the frozen food manufacturing method and the frozen food using the ingredients for pot rice and the broth according to the embodiment of the present invention, the main ingredients such as aquatic products or livestock products, various vegetables, the ingredients for the broth and the broth can contain various nutrients evenly. Thereby, it is possible to reduce the problem of lack of specific nutrients when busy modern people cook and eat rice in a pot.

In addition, the frozen food manufacturing method and the frozen food using the ingredients for pot rice and the broth according to an embodiment of the present invention, in the pre-processing step (S2), the main material may be pre-processed (S21).

The pre-treatment (S21) of the main material may be self-sustaining for 4 to 6 minutes at 103 to 107° C. if shellfish are for general use in the first main material 111. Alternatively, if the shellfish in the first main material 111 is for freezing, it can be self-retained at 103 to 107° C. for 7 to 8 minutes.

That is, the self-sustaining time can be set differently depending on whether the material prepared from the shellfish is for general use or for freezing, thereby maintaining the original characteristics of the shellfish, such as texture. After that, the shells may be peeled, washed with clean water, dehydrated, and sliced thinly to a thickness of 1 to 2 cm.

On the other hand, in the method for manufacturing frozen food using ingredients for pot rice and broth according to an embodiment of the present invention and the frozen food, in the pretreatment step (S2), the second main material 112 is prepared only with lean meat and washed in clean water. It may include washing and dehydrating and writing thinly to a thickness of 1 to 2 cm (S22).

Accordingly, in the retort pouch according to the embodiment of the present invention, there may be no bones or bone fragments in the main material 110 , and it is possible to reduce the effort of removing the bones when cooking pot rice.

In addition, in the method for manufacturing frozen food using ingredients for pot rice and broth and the frozen food thereof according to an embodiment of the present invention, in the heat treatment step (S3), shellfish, fish, molluscs and crustaceans can be heat-treated.

Shellfish can be heat-treated (blanching) for 2-3 minutes at 100℃ for broth.

The head, intestines, fins and scales of fish are removed, cut, washed in clean water, brooded for 5-10 minutes, and heat-treated at 100℃ for broth for 3-5 minutes.

Mollusks can be cut, cut, washed with clean water, fermented for 5-10 minutes, and heat treated at 100℃ for broth for 2 to 3 minutes.

Crustaceans are peeled and only the flesh is removed, rinsed in clean water, shredded, and heat-treated at 100℃ for broth for 2-3 minutes.

That is, in the retort pouch according to the embodiment of the present invention, by heat-treating the first main material 111, it is possible to cook the material and maintain a clean state, and to prevent bacterial propagation.

In addition, the frozen food manufacturing method and the frozen food using the ingredients for pot rice and the broth according to an embodiment of the present invention, the broth for the broth is 8 to 10 parts by weight of dried kelp, 6 to 7 parts by weight of dried kelp, smoked Prepare 9-10 parts by weight of anchovy, 4-6 parts by weight of dried radish, 2-4 parts by weight of clams, 1.5-2 parts by weight of red pepper, 0.5-2 parts by weight of garlic, and 1.5-2.5 parts by weight of onion. Then, pour 50-60 parts by weight of purified water, add 0.2-0.4 parts by weight of salt, mix evenly, put in a cooking container with a closed lid, and boil for 5-6 hours at a central temperature of 95℃ or higher from the time it starts boiling, and bubbles generated during boiling It is pure broth for soup that has been removed and the solids have been filtered out when boiling is complete.

Frozen food manufacturing method using ingredients for pot rice and broth and frozen food thereof according to an embodiment of the present invention, the broth for broth described above can be used in the heat treatment step (S3), whereby the first main material 111 is heat-treated When doing this, while maintaining the intrinsic taste and nutritional value of the first main material 111, the first main material 111 may further include nutrients having in the broth for broth.

In addition, the frozen food manufacturing method and the frozen food using the raw material for pot rice according to an embodiment of the present invention and the frozen food, in the smoking treatment (S3-1), the smoked anchovies, mixed with water in oak sawdust and burned It is smoked at 125~130℃ for 30~35 minutes using the generated smoke. In order to prevent carcinogens from being absorbed into the anchovies, the sawdust is sufficiently burned for 30 minutes before the start of smoking, and then smoked to preserve the unique taste and flavor of the anchovy.

In addition, in the method for manufacturing frozen food using ingredients for pot rice and broth and frozen food thereof according to an embodiment of the present invention, in the heat treatment step (S3), chicken is chicken breast, chicken leg meat, chicken tenderloin, pork Pork tenderloin is selected for meat, and chicken breast, chicken leg, chicken tenderloin, pork tenderloin, and beef are each soaked in water containing 1.5 parts by weight of refined salt, then taken out, vacuum-packed, and vacuum-packed livestock products 50 It may be to heat treatment for 60 to 70 minutes in lukewarm water of ~60 ℃.

That is, in the method for manufacturing frozen food using ingredients for pot rice and broth according to an embodiment of the present invention, and the frozen food thereof, the second auxiliary material 112 is slowly cooked at a low temperature for a long time, thereby forming the inside of the second auxiliary material 112 . You can learn it completely down to the deepest part. In addition, by allowing the second sub-material 112 to be cooked in a vacuum-packed state, foreign substances are prevented from entering while the second sub-material 112 is handled, thereby maintaining a clean state.

In addition, the frozen food manufacturing method and the frozen food using the ingredients for pot rice and the broth according to an embodiment of the present invention, the smoking treatment (S3-1), a portion of the pork, garlic powder, whole peppercorns, smoked anchovy Sprinkling powder, seasoning for 10 to 12 hours, and putting the seasoned pork into a smoking machine may be smoking at 110 to 115° C. for 90 to 100 minutes.

Thus, pork can be smoked without carcinogens, seasoning can be evenly permeated into the pork, and the smoked pork material can retain its unique taste and flavor.

In addition, the frozen food manufacturing method and the frozen food using the ingredients for pot rice according to an embodiment of the present invention and the frozen food, the broth manufacturing step (S4) is, 3.4 to 3.5 parts by weight of Hwangtae concentrated powder, 4 to 5.2 parts by weight of garlic concentrate Parts, onion powder 2.5-2.7 parts by weight, green onion powder 2.5-2.7 parts by weight, red snow crab concentrate 1-1.2 parts by weight, shrimp powder 2-2.2 parts by weight, mussel powder 1-1.2 parts by weight, canary extract 5.5-5.7 parts by weight , 5.5 to 5.7 parts by weight of anchovy extract, 2.6 to 2.8 parts by weight of refined salt, and 70 to 72 parts by weight of purified water are evenly mixed, put in a cooking container with a closed lid, and from the time of boiling, boil at a central temperature of 93 to 95 ° C for 6 to 7 hours. Remove the bubbles generated during, and when boiling is complete, the pure liquid filtered out the solid content may be to prepare the broth (500).

The broth 500 can have a unique taste different from the conventionally known general broth by cooking by limiting the composition added according to the cooking method described in the broth preparation step (S4) and the addition ratio of each composition. In particular, the taste of the broth 500 can be kept constant by very delicately limiting the addition ratio of each component.

In addition, the frozen food manufacturing method using the ingredients for pot rice and the broth according to an embodiment of the present invention, and the frozen food thereof, are 50 to 55 parts by weight of the solid content of the main material 110, the sub-material ( 120) 15 to 20 parts by weight and 30 to 35 parts by weight of the broth 500 may be put into the retort pouch.

The main material and the sub-material may be ingredients, and the consumer may feel richer by adding the ingredients so as to account for more than half of the total weight of the retort product.

In addition, the frozen food manufacturing method using the ingredients for pot rice and the broth according to an embodiment of the present invention and the frozen food may be boiled at 80° C. or higher before putting the broth 500 into the retort pouch. Accordingly, it is possible to more reliably remove the bacteria in the state in which the broth 500 is prepared, and it is possible to provide a more concentrated broth.

In addition, the method for manufacturing frozen food using ingredients for pot rice and broth according to an embodiment of the present invention and the frozen food thereof, in the sterilization cooling step (S7), the main material 110 is the first main material 111, sterilization Heat sterilize in the device at a temperature of 118~120℃, a pressure of 0.9~1.0kg/cm2, a sterilization time of 35~40 minutes, and pressurize for 20~25 minutes so that the center temperature of the retort pouch product is 38℃ with chlorine-sterilized cooling water. Accordingly, the retort pouch according to an embodiment of the present invention can kill bacteria more reliably, so that food can be safely maintained.

In addition, the method for manufacturing frozen food using ingredients for pot rice and broth according to an embodiment of the present invention and the frozen food thereof, in the sterilization cooling step (S7), the main material 110 is the second main material 112, sterilization Heat sterilize in the device at a temperature of 121°C, a pressure of 1.05 kg/cm2, a sterilization time of 30 to 35 minutes, and pressurize for 20 to 25 minutes so that the center temperature of the retort pouch product is 38° C. Accordingly, the retort pouch according to an embodiment of the present invention can more reliably kill bacteria, so that food can be safely maintained.

On the other hand, the environment for heat sterilization in the sterilization device may be a temperature of 120.9 °C, a pressure gauge = 1.05 kg/cm 2 , or a temperature of 122 ° C. and a pressure of 1.12 kg/cm 2 .

In addition, the frozen food manufacturing method using the ingredients for pot rice and the broth according to the embodiment of the present invention and the frozen food, even if the internal pressure of the sterilization device goes down, until the central temperature of the retort pouch product reaches 40 ℃ 0.07 ~ It may be to maintain a pressure of 0.14 kg/cm 2 . Accordingly, it is possible to prevent damage such as bursting of the retort pouch itself due to a change in pressure.

The retort pouch according to an embodiment of the present invention may be manufactured according to the method for manufacturing frozen food using the ingredients for pot rice and broth. The retort pouch is refrigerated at a temperature of minus 18 degrees Celsius to minus 25 degrees Celsius and shipped out.

Figure 2 is a drawing substitute photo showing an example of a retort pouch manufactured according to the method for manufacturing a frozen food using the ingredients for pot rice and broth according to an embodiment of the present invention.

A consumer can purchase a retort pouch and use it as a substitute for water when cooking rice, as shown in FIG. 3 .

Figure 3 is a drawing substitute photo showing an example of cooking rice by putting the broth prepared according to the frozen food manufacturing method using the ingredients and broth for pot rice according to an embodiment of the present invention in rice.

Figure 4 is a drawing substitute photograph showing the rice prepared with the frozen food prepared according to the frozen food manufacturing method using the ingredients and broth for pot rice according to an embodiment of the present invention.

As shown in FIG. 4 , when rice is cooked with a frozen food prepared according to the frozen food manufacturing method using the ingredients for pot rice and the broth, the main ingredients such as seafood or livestock may be included in the rice, whereby consumers eat seafood while eating Alternatively, various nutrients included in livestock products can be ingested together.

Although embodiments of the present invention have been described above with reference to the accompanying drawings, those skilled in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential features thereof. will be able

Therefore, the embodiments described above are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims, which are derived from the meaning and scope of the claims and their equivalents. All modifications or variations should be construed as being included in the scope of the present invention.

The frozen food manufacturing method and the frozen food using the ingredients and the broth for cauldron according to an embodiment of the present invention are used to cook cauldron by putting rice.

110: main material 111, 112: first, second main material
120: sub material 130: heat treatment material
140: broth ingredients 500: broth

Claims (12)

Material preparation step (S1) of preparing the main material 110 consisting of aquatic products or livestock products, the sub-material 120 consisting of vegetables, the heat treatment material 130 and the broth material 140;
A pre-processing step (S2) of washing and cutting the main material 110;
heat-treating the main material 110 (S3);
A broth manufacturing step (S4) of preparing a broth 500 using the heat treatment material 130 or the broth material 140;
a step (S5) of putting the heat-treated main material 110, the sub-material 120, and the broth 500 into a retort pouch;
a vacuum sealing step (S6) of inspecting the retort pouch for metal foreign substances with a metal detector, vacuuming the inside of the retort pouch that has passed the inspection to a vacuum degree of 30 cmHg, and sealing the retort pouch; and
After heat-sterilizing the sealed retort pouch, a sterilization cooling step (S7) of cooling with cooling water;
The main material 110 is any one of the first main material 111 including shellfish, fish, molluscs and crustaceans and the second main material 112 including chicken, pork and beef,
The sub-material 120 is, carrot, radish, garlic, bellflower, sweet potato, cucumber, lotus root, bamboo shoot, burdock, pork potato, corn kernel, pea, bracken, sweet pumpkin, shiitake mushroom, oyster mushroom, matsutake mushroom, wood ear mushroom and matsutake It is a selected ingredient among mushrooms.
The heat treatment material 130 includes a material selected from dried kelp, dried radish, dried radish, clams, garlic, onion, red pepper, and smoked anchovies,
In the pre-processing step (S2),
The first main material 111 is self-sustaining for 4 to 6 minutes at 103 ~ 107 ℃ if the shellfish is for general use, and for 7 ~ 8 minutes at 103 ~ 107 ℃ for freezing,
After that, peeling the shells, washing the shellfish in clean water, dehydrating them and writing them thinly to a thickness of 1~2cm (S21);
A method for manufacturing frozen food using ingredients for pot rice and broth, comprising:
delete delete According to claim 1,
In the pre-processing step (S2),
The second main material 112 is to prepare only lean meat, wash in clean water, dehydrate and write thinly to a thickness of 1 to 2 cm (S22);
A method for manufacturing frozen food using ingredients for pot rice and broth, comprising:
According to claim 1,
In the heat treatment step (S3),
Shellfish are heat treated (blanching) for 2 to 3 minutes at 100 ° C.
Fish head, intestines, fins and scales are removed, cut, washed in clean water, brooded for 5-10 minutes, and heat-treated at 100℃ for broth for 3-5 minutes.
Mollusks are cut, cut, washed with clean water, fermented for 5 to 10 minutes, and heat treated at 100 ° C for broth for 2 to 3 minutes for molluscs,
Crustaceans are peeled and only the flesh is removed, rinsed in clean water, shredded, and heat-treated at 100°C for broth for 2 to 3 minutes.
A method for manufacturing frozen food using ingredients for pot rice and broth, comprising:
6. The method of claim 5,
The broth for the broth,
8-10 parts by weight of dried kelp, 6-7 parts by weight of dried kelp, 9-10 parts by weight of smoked anchovy, 4-6 parts by weight of dried radish, 2-4 parts by weight of clams, 1.5-2 parts by weight of red pepper, 0.5- After preparing 2 parts by weight and 1.5 to 2.5 parts by weight of onion, wash in clean water and fertilize,
Pour 50-60 parts by weight of purified water, add 0.2-0.4 parts by weight of salt and mix evenly,
Put it in a cooking container with a closed lid and boil it for 5-6 hours at a central temperature of 95℃ or higher from the time it starts to boil.
Remove the foam that forms during boiling.
When boiling is complete, it is a pure liquid from which solids have been filtered out.
A method for manufacturing frozen food using ingredients for pot rice and broth, comprising:
5. The method of claim 4,
In the heat treatment step (S3),
For chicken, choose chicken breast, chicken leg, or chicken tenderloin, and for pork, choose pork tenderloin,
After immersing chicken breast, chicken leg, chicken tenderloin, pork tenderloin, and beef in water mixed with 1.5 parts by weight of refined salt, they are taken out and vacuum-packed,
Heat processing of vacuum-packed livestock products in lukewarm water at 50-60°C for 60-70 minutes
A method for manufacturing frozen food using ingredients for pot rice and broth, comprising:
According to claim 1,
The broth preparation step (S4),
3.4 to 3.5 parts by weight of pollen concentrate powder, 4 to 5.2 parts by weight of garlic concentrate, 2.5 to 2.7 parts by weight of onion powder, 2.5 to 2.7 parts by weight of green onion powder, 1 to 1.2 parts by weight of red snow crab concentrate, 2 to 2.2 parts by weight of shrimp powder, Mix 1 to 1.2 parts by weight of mussel powder, 5.5 to 5.7 parts by weight of canary extract, 5.5 to 5.7 parts by weight of anchovy extract, 2.6 to 2.8 parts by weight of refined salt and 70 to 72 parts by weight of purified water,
Put it in a cooking container with a closed lid and boil it for 6-7 hours at a central temperature of 93~95℃ from the time it starts to boil.
Eliminate foam generated during boiling,
To prepare the broth 500 in a pure liquid state from which the solids are filtered when boiling is completed
A method for manufacturing frozen food using ingredients for pot rice and broth, comprising:
According to claim 1,
In the killing step (S5),
Putting 50 to 55 parts by weight of the solid content of the main material 110, 15 to 20 parts by weight of the auxiliary material 120, and 30 to 35 parts by weight of the broth 500 to the retort pouch
A method for manufacturing frozen food using ingredients for pot rice and broth, comprising:
According to claim 1,
In the sterilization cooling step (S7),
If the main material 110 is the second main material 112,
Sterilize by heating in a sterilization device at a temperature of 121℃ and a pressure of 1.2kg/cm2 for 30 to 35 minutes,
Cooling under pressure for 20 minutes so that the core temperature of the retort pouch product is 38℃ with chlorine-sterilized cooling water.
A method for manufacturing frozen food using ingredients for pot rice and broth, comprising:
11. The method of claim 10,
Maintaining the pressure of 0.07~0.14 kg/cm2 until the core temperature of the retort pouch product reaches 40℃ even if the internal pressure of the sterilization device goes down
A method for manufacturing frozen food using ingredients for pot rice and broth, comprising:
A frozen food manufactured according to the method for manufacturing a frozen food using the ingredients for pot rice and broth according to any one of claims 1 to 11.

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