KR102320209B1 - Preparation methods of dumplings having myeong-i herb - Google Patents
Preparation methods of dumplings having myeong-i herb Download PDFInfo
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- KR102320209B1 KR102320209B1 KR1020210031786A KR20210031786A KR102320209B1 KR 102320209 B1 KR102320209 B1 KR 102320209B1 KR 1020210031786 A KR1020210031786 A KR 1020210031786A KR 20210031786 A KR20210031786 A KR 20210031786A KR 102320209 B1 KR102320209 B1 KR 102320209B1
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
Abstract
Description
본 발명은 만두 제조방법에 관한 것으로, 더욱 상세하게는 명이나물을 만두소로 하는 명이나물 만두의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing dumplings, and more particularly, to a method for manufacturing Myungnamul dumplings using Myungnamul dumplings as dumpling stuffing.
만두는 밀가루 등을 반죽하여 얇게 민 피에 채소나 고기 등의 소를 넣어 빚은 음식으로 오래전부터 애용되어 오고 있다. 일반적으로 만두는 소에 따라 야채만두, 고기만두, 김치만두 등으로 분류되나, 최근에는 다양한 소의 개발로 새로운 만두들이 만들어지고 있다.Dumplings have been used for a long time as a food made by kneading flour, etc., and adding vegetables or meat to thinly rolled skin. In general, dumplings are classified into vegetable dumplings, meat dumplings, kimchi dumplings, etc. depending on the cow, but new dumplings are being made with the development of various cows recently.
대표적인 예로, 한국 등록특허 제10-1766580호에 산마늘을 만두소에 첨가하는 산마늘이 함유된 만두 제조방법이 나와 있다.As a representative example, Korean Patent Registration No. 10-1766580 discloses a method for manufacturing dumplings containing wild garlic by adding wild garlic to dumpling stuffing.
상기 특허는 산마늘을 만두소로 이용한 측면에서 의미가 있으나, 산마늘의 변색 현상을 사전에 예방하기 위해 염분이 있는 절임액에 넣어 1차로 1~3개월 숙성시키고, 다시 2차로 10~30일 숙성시킨 산마늘을 사용하는 것이어서, 산마늘의 독특한 향과 맛을 갖는 산마늘 만두를 만들기 어려운 문제가 있다.The above patent is meaningful in terms of using wild garlic as dumpling stuffing, but in order to prevent discoloration of wild garlic in advance, it is put in salted pickles and aged for 1 to 3 months, and then aged for 10 to 30 days again. Since fresh garlic is used, there is a problem in that it is difficult to make wild garlic dumplings with the unique aroma and taste of wild garlic.
명이나물은 백합과에 속하는 다년생 초본으로 울릉도와 설악산, 백두산을 비롯한 북부지방에서 자생하고 있다. 학명은 Allium victorialis이다. 명이나물은 겨울의 끝자락에서 얼음을 ?뎔? 올라오는 새싹과 뿌리로 죽을 끓여 먹으며 명을 이어갔다고 하여 '명이나물'이라 불리고, 식물체에서 마늘향과 맛이 난다고 하여 '산마늘'이라 불리기도 한다. 강원도에 자생하는 산마늘은 신선이 먹고 무병장수 하였다고 하여 '신선초'라 불리기도 한다(https://blogdaumnet/wkj3507/16109274 참조).Myeongnamul is a perennial plant belonging to the family Liliaceae, and it grows wild in the northern regions including Ulleungdo, Seoraksan, and Baekdusan. The scientific name is Allium victorialis. Myeongnamul is the last of the winter to remove the ice? It is called 'Myeongnamul' because it is said that porridge is boiled and eaten with sprouts and roots, and it is also called 'mountain garlic' because the plant has a garlic flavor and taste. Wild garlic that grows wild in Gangwon-do is also called 'Shinseoncho' because it is said that the gods eat it and live a long life without disease (see https://blogdaumnet/wkj3507/16109274).
본 발명은 종래 기술의 문제점을 해결하고자 제안된 것으로, 사시사철 명이나물의 특유한 향과 알싸한 맛을 그대로 즐길 수 있는 명이나물 만두의 제조방법을 제공한다.The present invention has been proposed to solve the problems of the prior art, and provides a method of manufacturing Myungnamul dumplings in which you can enjoy the unique flavor and salty taste of Myungnamul in all seasons.
상기 목적을 달성하기 위하여, 본 발명에 의한 명이나물 만두의 제조방법은 채취한 명이나물을 세척 후 1~2mm 크기로 썰어 소정의 양으로 진공 포장하여 영하 20℃ 이하에서 급냉시키는 단계; 상기 진공 포장을 개봉하여 급냉시킨 명이나물을 그릇에 넣고, 준비된 갈은 육고기, 두부 및 소금을 포함한 식재료를 함께 넣어 배합하여 만두소를 준비하는 단계; 및 상기 만두소에서 일정량을 떼어 준비된 만두피에 얹고 성형하여 만두를 빚는 단계를 포함하는 것을 특징으로 한다.In order to achieve the above object, the method for manufacturing Myungnamul dumplings according to the present invention comprises the steps of washing the collected Myungnamul dumplings, then cutting them into 1~2mm size, vacuum packaging them in a predetermined amount, and rapidly cooling them at minus 20℃; preparing dumpling stuffing by opening the vacuum package, putting the quenched Myungnamul in a bowl, and mixing prepared ingredients including ground meat, tofu, and salt together; And it characterized in that it comprises the step of removing a certain amount from the dumpling stuffing, putting it on the prepared dumpling skin and molding it to make dumplings.
상기 식재료는 명이나물효소와 함께 감자전분 또는 계란이 더 포함될 수 있다.The food material may further include potato starch or eggs along with the Myungnamul enzyme.
상기 육고기는 돼지고기이고, 상기 급냉시킨 명이나물과 상기 돼지고기의 배합비율은 중량으로 1:1~1.5(명이나물:돼지고기)일 수 있다.The meat is pork, and the mixing ratio of the quenched Myungnamul and the pork may be 1:1 to 1.5 by weight (myungnamul: pork).
상기 만두소를 준비하는 단계는 상기 급냉시킨 명이나물 1000중량부에, 상기 돼지고기 1500중량부, 상기 두부 600중량부, 상기 소금 34중량부, 상기 명이나물효소 200중량부, 상기 감자전분 50중량부와 함께, 간마늘 50중량부, 후추 15중량부, 간장 50중량부, 참기름 50중량부 및 청양고추 5개를 더 넣어 상기 만두소를 준비하는 것일 수 있다.The step of preparing the dumpling stuffing includes 1000 parts by weight of the quenched Myungnamul, 1500 parts by weight of the pork, 600 parts by weight of the tofu, 34 parts by weight of the salt, 200 parts by weight of the Myungnamul enzyme, and 50 parts by weight of the potato starch. With, 50 parts by weight of ground garlic, 15 parts by weight of pepper, 50 parts by weight of soy sauce, 50 parts by weight of sesame oil, and 5 cheongyang peppers may be added to prepare the dumpling stuffing.
상기 만두소를 준비하는 단계는 상기 급냉시킨 명이나물 1000중량부에, 젤라틴 400중량부를 더 넣어 상기 만두소를 준비하는 것일 수 있다.The step of preparing the dumpling stuffing may be to prepare the dumpling stuffing by adding 400 parts by weight of gelatin to 1000 parts by weight of the quenched Myungnamul.
상기 젤라틴은 돼지껍데기를 육수로 내어 각얼음 트레이에 넣고 냉동시켜 만든 것일 수 있다.The gelatin may be made by taking pork rinds as broth, putting them in an ice cube tray, and then freezing them.
본 발명은 채취한 명이나물을 1~2mm 크기로 썰어 소정의 양으로 진공 포장하여 영하 20℃ 이하에서 급냉시키고, 시용시 진공 포장을 개봉하여 얼은 명이나물을 바로 준비된 육고기 등과 함께 배합하여 만두소를 준비함으로써, 사시사철 명이나물의 특유한 향과 알싸한 맛을 그대로 살린 명이나물 만두를 제조할 수 있다.The present invention cuts the collected pineapple into 1~2mm size, vacuum-packs it in a predetermined amount, and rapidly cools it at -20 ℃ below -20℃. By preparing, it is possible to manufacture Myeong-namul dumplings that retain the unique flavor and bitter taste of Myeong-namul in all seasons.
또한, 만두소의 식재료에 젤라틴를 더 첨가함으로써, 육즙으로 만두의 퍽퍽한 식감을 보완할 수 있는 효과가 있다.In addition, by adding more gelatin to the ingredients of the dumpling stuffing, there is an effect of supplementing the chewy texture of the dumplings with the juice.
이하, 본 발명의 바람직한 실시예에 대하여 설명한다.Hereinafter, preferred embodiments of the present invention will be described.
본 발명에 의한 명이나물 만두의 제조방법은, 기본적으로 채취한 명이나물을 급냉시키는 단계; 급냉시킨 명이나물에 준비된 갈은 육고기 등의 식재료를 넣어 만두소를 준비하는 단계; 및 상기 만두소에서 일정량을 떼어 준비된 만두피에 얹어 만두 빚는 단계를 포함하여 구성된다.The manufacturing method of Myungnamul dumplings according to the present invention basically comprises the steps of rapidly cooling the collected Myungnamul dumplings; Preparing the dumpling stuffing by putting ingredients such as ground meat prepared in the quenched Myungnamul; And it is configured to include a step of removing a certain amount from the dumpling stuffing and putting it on the prepared dumpling skin to make dumplings.
이하, 각 단계별로 상술한다.Hereinafter, each step will be described in detail.
먼저, 채취한 명이나물은 잎과 인경(잎이 나오는 줄기)를 포함할 수 있는데, 세척 후 1~2mm 크기로 썰어 소정의 양으로 단위 포장으로 진공 포장하여 영하 20℃ 이하에서 급냉시킨다. First, the collected Myungnamul may contain leaves and rhizomes (stems from which the leaves emerge). After washing, cut them into 1~2mm sizes, vacuum-package them in a predetermined amount in unit packaging, and then rapidly cool them at -20°C below zero.
여기서, 세척한 명이나물을 1~2mm 크기로 썰어 소정의 양으로 단위 포장하여 급냉시키는 것은 생 명이나물로 그대로 이용함이고, 명이나물을 얼린 상태에서 바로 단위 포장의 진공 포장만 개봉하여 해동과정 없이 바로 준비된 갈은 육고기 등의 식재료를 넣어 만두소를 준비하기 위함이다. 이때, 명이나물을 1mm 미만으로 썰게 되면, 형체를 알아볼 수 없고 만두소를 씹는 식감을 떨어뜨리고, 2mm 초과해서 썰게 되면, 만두소로 잘 엉키지 않아 반죽시 어려움이 있고 성형시엔 만두피로 삐져나오는 문제점이 있으므로, 1~2mm 크기로 썰는 것이 바람직하다. 위와 같이 소정의 크기로 채썰은 명이나물은 한 번에 사용할 분량으로 단위 포장(예컨대, 1kg 단위로 소포장)하여 급냉시키는 것이 바람직하다. 이렇게 함으로써, 만두소를 준비할 만큼의 단위 포장만 냉동실에서 꺼내어 사용하게 되므로, 1년 이상(적어도 이듬해 명이나물 채취시까지) 냉동실에 보관하며 사시사철 명이나물 만두를 만들 수 있게 된다.Here, the washed Myongnamul is cut into 1~2mm size, packaged in a predetermined amount, and then rapidly cooled is used as it is, and in a frozen state, only the vacuum package of the unit package is opened immediately without thawing. This is to prepare the dumpling stuffing by adding the prepared ground meat and other ingredients. At this time, if the minced vegetables are cut to less than 1mm, the shape cannot be recognized and the chewing texture of the dumpling stuffing is reduced. It is desirable to cut it into 1~2mm size. As described above, it is preferable to unit-package (eg, small-packed in units of 1 kg) in an amount to be used at a time, and then rapidly cool them. In this way, only the unit packaging sufficient to prepare the dumpling stuffing is taken out of the freezer and used, so it can be stored in the freezer for at least one year (at least until the pickled vegetables are collected the following year) and can be made all year round.
위에서 명이나물을 진공 포장하여 급냉시키는 것은 소정의 급속냉동고나 급속저장시설에서 적어도 1시간 안에 영하 20℃ 이하로 떨어지도록 해서, 썰은 명이나물의 세포 파괴나 유효 성분 파괴없이 그대로 동결되도록 하기 위함이다. 바람직하게는, 위의 급속냉동고나 급속저장시설에서 썰은 명이나물의 최대 빙결상태(섭씨 영하 1도에서 영하 5도)로 되는 시간이 10분 이내로 짧게 소요되도록 하여(일반동결시는 150분 소요), 내용물의 세포 파괴나 유효 성분 파괴없이 그대로 동결되도록 한다.The purpose of vacuum-packing and rapidly cooling Myeongnamul from above is to make it fall below minus 20℃ in at least one hour in a predetermined rapid freezer or rapid storage facility, so that the sliced Myeongnamul is frozen as it is without destroying the cells or destroying the active ingredients. Preferably, the time to reach the maximum freezing state (-1 to -5 degrees Celsius) of minced vegetables cut in the above rapid freezer or rapid storage facility is as short as 10 minutes or less (it takes 150 minutes for normal freezing) , so that the contents are frozen as they are without cell destruction or destruction of active ingredients.
이어, 만두소를 준비하는 단계에서는, 전술한 바와 같이, 냉동실에 보관하고 있던 하나 이상의 단위 포장을 꺼내어 진공 포장을 개봉하여 급냉시킨 명이나물을 얼은 상태로 그대로 그릇에 넣고, 준비된 갈은 육고기, 두부 및 소금을 포함한 식재료를 함께 넣어 배합한다.Next, in the step of preparing the dumpling stuffing, as described above, one or more unit packages stored in the freezer are taken out, the vacuum package is opened, and the quick-cooled Myungnamul is put in a bowl as it is in a frozen state, and prepared ground meat and tofu and ingredients including salt are put together and blended.
상기 육고기는 소고기, 닭고기, 꿩고기 등도 가능하나, 일반적으로 많이 이용되고 명이나물의 특유한 마늘 향과 알싸한 맛에 잘 어울리는 돼지고기가 바람직하다(돼지고기 중에서도 앞다리살이 바람직함). 후자의 경우, 급냉시킨 명이나물과 돼지고기의 배합비율은 중량으로 1:1~1.5(명이나물:돼지고기)로 함이 바람직하다. 즉, 명이나물의 함량이 배합되는 돼지고기와 같거나 약간 못미치게 함이 위의 향과 맛의 어울림을 느낄 수 있어 바람직하다. The meat may be beef, chicken, pheasant, etc., but it is generally used and preferably pork that goes well with the characteristic garlic flavor and bitter taste of Myungnamul (front leg meat is preferable among pork). In the latter case, the mixing ratio of the rapidly-cooled Myungnamul and pork is preferably 1:1 to 1.5 by weight (myungnamul:pork). In other words, it is preferable that the content of Myungnamul is equal to or slightly less than that of the mixed pork, as it is possible to feel the harmony of the above flavor and taste.
또한, 상기 만두소의 식재료에는 명이나물효소와 함께 감자전분 또는 계란이 더 포함되는 것이 바람직하다. 명이나물효소는 명이나물과 설탕을 1:1의 중량비로 섞어 3개월 이상 숙성시켜 얻울 수 있다. 이렇게 만두소의 식재료에 명이나물효소를 사용함으로써, 명이나물의 유효성분을 더 첨가할 수 있게 되고, 통상 만두소에 사용되는 설탕이나 물엿, 올리고당 등을 대신할 수 있는 장점이 있다.In addition, it is preferable that the ingredients of the dumplings further include potato starch or eggs together with the Myungnamul enzyme. Myungnamul Enzyme can be obtained by mixing Myungnamul and sugar in a weight ratio of 1:1 and aging for 3 months or more. By using the Myungnamul enzyme in the ingredients of the dumpling stuffing, it is possible to add more active ingredients of the Myungnamul, and it has the advantage of being able to substitute sugar, starch syrup, oligosaccharide, etc. normally used in dumpling stuffing.
그리고, 상기 만두소의 식재료에 감자전분 또는 계란이 더 포함되도록 함이 바람직한데, 이는 감자전분이나 계란으로 만두소의 반죽시 썰은 명이나물 등과 잘 엉키게 하기 위함이다.In addition, it is preferable to further include potato starch or eggs in the ingredients of the dumpling stuffing, so that the potato starch or eggs are well tangled with the cut mung bean sprouts when kneading the dumpling stuffing.
구체적인 실시예로, 상기 만두소를 준비하는 단계는 상기 급냉시킨 명이나물 1000중량부에, 상기 돼지고기 1500중량부, 상기 두부 600중량부, 상기 소금 34중량부, 상기 명이나물효소 200중량부, 상기 감자전분 50중량부와 함께, 간마늘 50중량부, 후추 15중량부, 간장 50중량부, 참기름 50중량부 및 청양고추 5개를 더 넣어 상기 만두소를 준비함이 바람직하다. 여기서, 명이나물 1000중량부를 1kg으로 할때, 상기 각 식재료의 중량부는 g(그램)으로 환산할 수 있다. 다만, 액체성분인 명이나물효소 200중량부는 200㎖로, 간장 50중량부는 50㎖로, 참기름 50중량부는 50㎖로 각각 이해하여 실시할 수 있다. 본 실시예에서 명이나물효소 200중량부는 급냉시킨 명이나물 1000중량부에 명이나물의 유효성분을 보충함과 동시에, 다른 물의 배합이 없이도 소의 반죽이 가능하게 하고, 감자전분 50중량부은 명이나물효소로 제공되는 수분을 조절하며 썰은 명이나물과 육고기 등과 잘 배합되도록 여러 번 실험을 통해 얻은 것이다.In a specific embodiment, the preparing of the dumpling stuffing includes 1000 parts by weight of the quenched Myungnamul, 1500 parts by weight of the pork, 600 parts by weight of the tofu, 34 parts by weight of the salt, 200 parts by weight of the Myungnamul enzyme, the It is preferable to prepare the dumpling stuffing by adding 50 parts by weight of potato starch, 50 parts by weight of ground garlic, 15 parts by weight of pepper, 50 parts by weight of soy sauce, 50 parts by weight of sesame oil and 5 cheongyang peppers. Here, when 1000 parts by weight of Myungnamul is 1 kg, the parts by weight of each ingredient can be converted into g (grams). However, 200 parts by weight of Myungnamul enzyme, which is a liquid component, may be understood as 200 ml, 50 parts by weight of soy sauce as 50 ml, and 50 parts by weight of sesame oil as 50 ml, respectively. In this example, 200 parts by weight of Myungnamul enzyme is supplemented with the active ingredient of Myungnamul to 1000 parts by weight of the quick-cooled Myungnamul, and at the same time, it is possible to knead the beef without any other water mixture, and 50 parts by weight of potato starch is used as Myungnamul enzyme. It is obtained through several experiments to control the moisture provided and to mix well with the sliced Myeongnamul and meat.
실시예에 따라, 상기 만두소를 준비하는 단계는 급냉시킨 명이나물 1000중량부에, 젤라틴 400중량부를 더 넣어 만두소를 준비할 수 있다.According to an embodiment, the preparing of the dumpling stuffing may include adding 400 parts by weight of gelatin to 1000 parts by weight of the quenched Myungnamul to prepare the dumpling stuffing.
젤라틴은 돼지껍데기, 닭발과 같은 동물의 표피, 힘줄 등에 많이 함유되어 있는 불용성 콜라겐으로부터 열수 추출 등에 의해 얻어지는 유도 단백질이다. 그런데, 돼지껍데기나 닭발 요리를 할 때, 이들에서 나오는 냄새를 제거하기 위해 그리고 요리를 위해 끓는 물에 삶아내고, 끓인 물은 버리고 만다. 사실 알고보면, 돼지껍데기나 닭발 등을 끓일 때, 그 속에 있던 불용성 콜라겐이 젤라틴으로 분해되어 끓는 물로 빠져 나오는데, 지금까지 이를 버리거나 단순한 고기 우린 물(육수)로 사용할 뿐이었다.Gelatin is an induced protein obtained by extraction with hot water from insoluble collagen, which is abundantly contained in the epidermis and tendon of animals such as pork rinds and chicken feet. However, when cooking pork rinds or chicken feet, boil them in boiling water to remove the smell from them and for cooking, and throw away the boiled water. In fact, when you boil pork rinds or chicken feet, the insoluble collagen in it is decomposed into gelatin and comes out with boiling water.
그러나, 본 발명에서는 실시예에 따라, 돼지껍데기 등을 끓여 얻은 육수를 통상 가정용 냉장고에서 얼음을 얼리기 위한 각얼음 트레이에 넣고 냉동시켜 상기 만두소에 젤라틴이 추가되도록 함이 바람직하다. 이렇게 함으로써, 돼지껍데기 등의 육수에 함유된 젤라틴은 냉장고에서 응고되어 겔(gel) 상태의 조각으로 얻을 수 있고, 이를 만두소를 준비하는 명이나물의 함량에 따라 적절히 배합량을 조절할 수 있는 장점이 있게 된다.However, in the present invention, according to an embodiment, it is preferable to put the broth obtained by boiling pork rinds and the like in an ice cube tray for freezing ice in a household refrigerator and freeze it so that gelatin is added to the dumpling stuffing. By doing this, the gelatin contained in the broth such as pork rinds can be coagulated in the refrigerator to obtain a gel-like piece, and the amount of this can be appropriately adjusted according to the content of the vegetable broth for preparing the dumpling stuffing. There is an advantage. .
또한, 상기 실시예와 같이, 급냉시킨 명이나물 1000중량부에, 젤라틴 400중량부(겔 상태의 조각 무게 함량)를 추가하게 되면, 만두 성형 후 만두 가열시(찌거나 삶았을 때) 고체(gel) 상태의 젤라틴이 액체(sol) 상태로 바뀌면서 육즙을 만들어주게 되어 새로운 풍미와 함께 명이나물 만두의 퍽퍽한 식감을 보완할 수 있게 된다.In addition, as in the above embodiment, when 400 parts by weight of gelatin (weight content of gelatinous pieces) is added to 1000 parts by weight of quenched Myungnamul, when heating (steamed or boiled) dumplings after forming dumplings, solid (gel) ) state is changed to liquid (sol) state, making the juices, and it is possible to supplement the chewy texture of the Myeongnamul dumplings with a new flavor.
기타, 상술한 만두를 빚는 단계 다음에는 성형된 만두를 얼리거나 바로 증숙하는 단계로 진행하게 되는데, 이는 통상의 방법대로 하면 되므로, 이에 대한 설명은 생략한다. 그리고, 돼지껍데기 등에서 젤라틴을 얻는 방법은 닭발에서 젤라틴을 최적으로 추출하기 위한 열수의 온도와 시간은 73℃에서 3시간 40분으로 알려졌는데, 이를 참작하여 실시할 수 있다(KOREAN J. FOOD SCI. TECHNOL. Vol. 34, No. 5, pp. 824-829, 2002 참조). In addition, after the step of forming the dumplings described above, the step of freezing the molded dumplings or steaming immediately proceeds. In addition, as for the method of obtaining gelatin from pork skin, the temperature and time of hot water for optimal extraction of gelatin from chicken feet is known to be 3 hours and 40 minutes at 73 ° C. TECHNOL. Vol. 34, No. 5, pp. 824-829, 2002).
Claims (6)
상기 진공 포장을 개봉하여 급냉시킨 명이나물을 그릇에 넣고, 준비된 갈은 육고기, 두부 및 소금을 포함한 식재료를 함께 넣어 배합하여 만두소를 준비하는 단계; 및
상기 만두소에서 일부 떼어 준비된 만두피에 얹고 성형하여 만두를 빚는 단계를 포함하되,
상기 식재료는 명이나물과 설탕을 1:1의 중량비로 섞어 3개월 이상 숙성시킨 명이나물효소와 감자전분이 더 포함되고,
상기 육고기는 돼지고기이고, 상기 급냉시킨 명이나물과 상기 돼지고기의 배합비율은 중량으로 1:1~1.5(명이나물:돼지고기)이고,
상기 만두소를 준비하는 단계는 상기 급냉시킨 명이나물 1000중량부에, 상기 돼지고기 1500중량부, 상기 두부 600중량부, 상기 소금 34중량부, 상기 명이나물효소 200중량부, 상기 감자전분 50중량부와 함께, 간마늘 50중량부, 후추 15중량부, 간장 50중량부, 참기름 50중량부 및 청양고추 5개를 더 넣어 다른 물(水)의 배합없이 소의 반죽이 가능하게 하면서 상기 감자전분으로 상기 명이나물효소로 제공되는 수분을 조절하며 상기 만두소를 준비하는 것을 특징으로 하는 명이나물 만두의 제조방법.
After washing, the collected Myungnamul is cut into 1~2mm size, vacuum-packed in 1kg units, and rapidly cooled so as to drop below minus 20℃ within 1 hour;
preparing dumpling stuffing by opening the vacuum package, putting the quenched Myungnamul in a bowl, and mixing prepared ingredients including ground meat, tofu, and salt together; and
Including the step of forming dumplings by forming a part of the dumpling stuffing on the prepared dumpling skin,
The ingredients further include Myungnamul enzyme and potato starch, which are aged for 3 months or more by mixing Myungnamul and sugar in a weight ratio of 1:1,
The meat is pork, and the mixing ratio of the quenched Myungnamul and the pork is 1:1 to 1.5 by weight (myungnamul: pork),
The step of preparing the dumpling stuffing includes 1000 parts by weight of the quenched Myungnamul, 1500 parts by weight of the pork, 600 parts by weight of the tofu, 34 parts by weight of the salt, 200 parts by weight of the Myungnamul enzyme, 50 parts by weight of the potato starch Together with, 50 parts by weight of ground garlic, 15 parts by weight of pepper, 50 parts by weight of soy sauce, 50 parts by weight of sesame oil and 5 parts by weight of cheongyang red pepper are added to make the dough of the cow without mixing other water, and the potato starch A method of manufacturing Myungnamul dumplings, characterized in that the moisture provided by the Myungnamul enzyme is adjusted and the dumpling stuffing is prepared.
상기 만두소를 준비하는 단계는 상기 급냉시킨 명이나물 1000중량부에, 젤라틴 400중량부를 더 넣어 상기 만두소를 준비하는 것을 특징으로 하는 명이나물 만두의 제조방법.
5. The method of claim 4,
The preparing of the dumpling stuffing includes adding 400 parts by weight of gelatin to 1000 parts by weight of the quenched Myungnamul dumplings to prepare the dumpling stuffing.
상기 젤라틴은 돼지껍데기를 육수로 내어 각얼음 트레이에 넣고 냉동시켜 만든 것을 특징으로 하는 명이나물 만두의 제조방법.6. The method of claim 5,
The gelatin is a method of manufacturing Myungnamul dumplings, characterized in that it is made by taking pork skins in broth and putting them in an ice tray and freezing them.
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| KR20060009998A (en) * | 2004-07-27 | 2006-02-02 | 김성도 | A process for preparing preserve allium victorialis limme with salt |
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