KR102372924B1 - Shrimp roll dumpling - Google Patents

Shrimp roll dumpling Download PDF

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KR102372924B1
KR102372924B1 KR1020200038337A KR20200038337A KR102372924B1 KR 102372924 B1 KR102372924 B1 KR 102372924B1 KR 1020200038337 A KR1020200038337 A KR 1020200038337A KR 20200038337 A KR20200038337 A KR 20200038337A KR 102372924 B1 KR102372924 B1 KR 102372924B1
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shrimp
minced
dumplings
pork
vermicelli
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KR1020200038337A
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Korean (ko)
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KR20210121526A (en
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이경호
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이경호
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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
    • 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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L7/113—Parboiled or instant pasta

Abstract

본 기술은 새우 굴림 만두에 관한 것이다. 본 기술의 구현 예에 따르면 고기를 포함한 만두로서 새우의 씹히는 식감과 맛의 조화를 극대화 할 수 있고 새우의 형태가 그대로 외형에 나타나 새로운 미감을 불러일으킬 수 있는 새우 굴림 만두를 제공할 수 있는 이점이 있다.The present technology relates to shrimp roll dumplings. According to the embodiment of the present technology, as dumplings containing meat, it is possible to maximize the harmony of the chewy texture and taste of shrimp, and the shape of the shrimp appears on the external appearance as it is. there is.

Description

새우 굴림 만두{Shrimp roll dumpling}Shrimp roll dumpling

본 발명은 새우 굴림 만두에 관한 것으로, 구체적으로는 미감과 식감이 뛰어난 새우 굴림 만두에 관한 것이다.The present invention relates to rolled shrimp dumplings, and more particularly, to shrimp roll dumplings having excellent taste and texture.

만두는 한국인의 기호에 알맞게 만들어진 대표적 음식으로, 일반적으로 쇠고기 또는 돼지고기, 당면, 부추, 김치, 숙주, 양파, 두부 등의 재료를 다져서 양념과 함께 혼합하여 섞은 다음 밀, 메밀, 감자 등의 분말을 물에 반죽하여 얇게 성형한 일정한 만두피 속에 넣어 빚은 다음 이를 익혀 만든 음식을 의미한다.Mandu is a representative food made to suit the taste of Koreans. Generally, ingredients such as beef or pork, vermicelli, chives, kimchi, bean sprouts, onion, and tofu are minced, mixed with seasoning, and then powdered with wheat, buckwheat, potatoes, etc. It refers to a food made by kneading the dough in water and putting it in a thinly molded dumpling skin and then cooking it.

만두의 맛을 내는 데에는 만두소의 재료가 중요하고 종래의 만두로는 고기와 야채를 주원료로 한 교자만두, 김치를 주원료로 한 김치만두, 잡채를 주 원료로 한 잡채만두 등 이 있다.The ingredients of the dumpling stuffing are important in making dumplings taste, and conventional dumplings include gyoza dumplings made with meat and vegetables, kimchi dumplings made with kimchi, and japchae dumplings made with japchae.

최근 기존의 만두에서 탈피하여 새로운 만두를 출시하려는 시도가 이어지고 있으나 아직까지 주재료를 조금 바꾸는 수준을 벗어나지 못하고 있으며 고기와 함께 해물을 주재료로 포함하는 만두는 쉽게 찾아볼 수가 없는 형편이다.Recently, attempts have been made to break away from the existing dumplings and release new dumplings, but they have not yet managed to escape the level of changing the main ingredients a little, and it is difficult to find dumplings that contain seafood as the main ingredients along with meat.

근래에 새우와 같은 해물을 포함하는 만두가 시도되고 있으나 조화로운 맛을 내는 것이 어려워 소비자에게 큰 반향을 불러일으키지는 못하고 있으며 그 형태 또한 기존의 만두와 크게 다를 것이 없다.Recently, dumplings containing seafood such as shrimp have been tried, but it is difficult to create a harmonious taste, so they do not cause a great response to consumers.

이에 고기와 함께 해물을 주재료로 하여 고기와 해물의 조화로운 맛을 얻어 낼 수 있는 정확한 만두소의 조성비에 따라 제조되고 새로운 형태로 소비자에게 새로운 미감을 불러일으킬 수 있는 만두를 개발할 필요가 있다.Therefore, it is necessary to develop dumplings that are manufactured according to the correct composition ratio of dumpling stuffing that can obtain a harmonious taste of meat and seafood using seafood as the main ingredients, and that can arouse a new aesthetic sense to consumers in a new form.

한국등록특허 제10-2003132호는 새우를 함유하는 튀김만두 및 이의 제조방법을 개시하고 있으나 새우를 분쇄하여 만두소에 함유하고 있는 것에 불과하고, 일반적인 만두피와 만두소를 감싸는 방법으로 그 형태도 일반적인 만두의 형태를 가진다.Korea Patent No. 10-2003132 discloses fried dumplings containing shrimp and a manufacturing method thereof, but it is only contained in dumpling stuffing after crushing shrimp, and it is a method of wrapping general dumpling skin and dumpling stuffing, and the shape is also that of common dumplings. have a form

1. 한국등록특허 제10-2003132호1. Korean Patent Registration No. 10-2003132 2. 한국등록특허 제10-1505178호2. Korean Patent No. 10-1505178

본 발명은 상기와 같은 문제를 해결하기 위한 것으로서 고기를 포함한 만두로서 새우의 씹히는 식감과 맛의 조화를 극대화 할 수 있고 새우의 형태가 그대로 외형에 나타나 새로운 미감을 불러일으킬 수 있는 새우 굴림 만두를 제공하는데 그 목적이 있다. The present invention is to solve the above problems, and as dumplings containing meat, it is possible to maximize the harmony of the chewy texture and taste of the shrimp, and the shape of the shrimp appears in the external appearance as it is. but there is a purpose

상기와 같은 목적을 달성하기 위한 본 발명은 돼지고기, 당면, 야채류 및 양념류를 포함하는 만두소를 포함하고, 상기 만두소 둘레를 다지지 않은 새우살로 감싼 외형을 가지며, 상기 만두소와 상기 새우살을 전분가루에 굴려 만두피를 입혀 찜기에 증숙하여 익힌 것이다.The present invention for achieving the above object includes a dumpling stuffing containing pork, vermicelli, vegetables and seasonings, has an appearance wrapped around the dumpling stuffing with unminced shrimp meat, and the dumpling stuffing and the shrimp meat with starch powder It is rolled in a dumpling skin, then steamed in a steamer and cooked.

바람직하게는, 상기 만두소는 돼지고기, 당면, 야채류 및 양념류를 2.2~2.4 : 1.9~2.0 : 2.1~2.2 : 0.6~0.7의 중량비로 포함하는 것일 수 있다.Preferably, the dumpling stuffing may include pork, vermicelli, vegetables and seasonings in a weight ratio of 2.2 to 2.4: 1.9 to 2.0: 2.1 to 2.2: 0.6 to 0.7.

바람직하게는, 상기 만두소는 돼지고기, 당면, 야채류 및 양념류를 1.5~1.6 : 1.3~1.4 : 3.5~3.6 : 0.6~0.7의 중량비로 포함하고 상기 야채류는 절임배추를 포함하는 것일 수 있다.Preferably, the dumpling stuffing includes pork, vermicelli, vegetables and seasonings in a weight ratio of 1.5 to 1.6: 1.3 to 1.4: 3.5 to 3.6: 0.6 to 0.7, and the vegetables may include pickled cabbage.

바람직하게는, 상기 돼지고기는 다진 돼지고기이고, 당면은 불린 당면이고, 야채류는 간양파, 부추, 대파, 다진마늘 및 다진생강이고, 양념류는 설탕, 참기름, 조미료, 재제소금, 후추가루, 천일염 및 참깨인 것일 수 있다.Preferably, the pork is minced pork, the vermicelli noodles are soaked vermicelli noodles, the vegetables are liver onion, chives, green onions, minced garlic and minced ginger, and the seasonings are sugar, sesame oil, seasonings, salt, pepper powder, sea salt. and sesame.

바람직하게는, 상기 돼지고기는 다진 돼지고기이고, 당면은 불린 당면이고, 야채류는 간양파, 절임배추, 삶은 숙주나물, 부추, 대파, 다진마늘 및 다진생강이고, 양념류는 설탕, 참기름, 조미료, 재제소금, 고춧가루, 후추가루, 천일염 및 참깨인 것일 수 있다.Preferably, the pork is minced pork, the vermicelli noodles are soaked vermicelli noodles, the vegetables are liver onion, pickled cabbage, boiled bean sprouts, leek, green onion, minced garlic and minced ginger, and the seasonings are sugar, sesame oil, seasoning, It may be salt, red pepper powder, black pepper powder, sea salt and sesame.

바람직하게는, 상기 다진 돼지고기, 불린 당면, 간양파, 부추, 대파, 다진마늘, 다진생강, 설탕, 참기름, 조미료, 재제소금, 후추가루, 천일염 및 참깨는 231 : 193 : 112 : 51 : 51 : 13 : 13 : 6 : 6 : 13 : 5 : 3 : 3 : 6의 중량비인 것이고, 상기 만두소는 구형으로 빚어진 것이며, 상기 새우살은 상기 만두소의 둘레를 80% 이상 감싸는 것일 수 있다.Preferably, the minced pork, soaked vermicelli, liver onion, leek, green onion, minced garlic, minced ginger, sugar, sesame oil, seasoning, salt, pepper powder, sea salt and sesame seeds are 231:193:112:51:51 : 13: 13: 6: 6: 13: 5: 3: 3: The weight ratio of 6, the dumpling stuffing is a spherical shape, and the shrimp meat may wrap around 80% or more of the dumpling stuffing.

바람직하게는, 상기 다진 돼지고기, 불린 당면, 간양파, 절임배추, 삶은 숙주나물, 부추, 대파, 다진마늘, 다진생강, 설탕, 참기름, 조미료, 재제소금, 고춧가루, 후추가루, 천일염 및 참깨는 160 : 133 : 78 : 116 : 51 : 35 : 35 : 32 : 9 : 9 : 4 : 6 : 9 : 3 : 16 : 2 : 2 : 4의 중량비인 것이고, 상기 만두소는 구형으로 빚어진 것이며, 상기 새우살은 상기 만두소의 둘레를 80% 이상 감싸는 것일 수 있다.Preferably, the minced pork, soaked vermicelli, liver onion, pickled cabbage, boiled bean sprouts, leek, green onion, minced garlic, minced ginger, sugar, sesame oil, seasoning, salt, red pepper powder, black pepper powder, sea salt and sesame 160: 133: 78: 116: 51: 35: 35: 32: 9: 9: 4: 4: 6: 9: 3: 16: 2: 2: 4, the weight ratio of the dumpling stuffing is a spherical shape, the shrimp The flesh may be wrapped around 80% or more of the dumpling stuffing.

바람직하게는, 상기 새우살은 청주, 매실액을 포함하는 숙성액에 3℃온도에서 12시간 숙성 과정을 거친 후 물기를 제거한 것일 수 있다.Preferably, the shrimp meat may be dried after being aged for 12 hours at a temperature of 3° C. in an aging liquid containing sake and plum juice.

전술한 바와 같은 본 발명에 따르면, 고기를 포함한 만두로서 새우의 씹히는 식감과 맛의 조화를 극대화 할 수 있고 새우의 형태가 그대로 외형에 나타나 새로운 미감을 불러일으킬 수 있는 새우 굴림 만두 및 그 제조 방법을 제공할 수 있는 이점이 있다.According to the present invention as described above, as dumplings containing meat, it is possible to maximize the harmony of chewy texture and taste of shrimp, and the shape of the shrimp appears on the exterior as it is, and a method for manufacturing the same can be evoked a new aesthetic feeling. There are advantages that can be provided.

도 1은 본 발명에 따른 새우 굴림 만두의 조리예 사진을 도시한다.1 shows a photo of a cooking example of shrimp roll dumplings according to the present invention.

이상의 본 발명의 목적들, 다른 목적들, 특징들 및 이점들은 첨부된 도면과 관련된 이하의 바람직한 실시예들을 통해서 쉽게 이해될 것이다. 그러나 본 발명은 여기서 설명되는 실시예들에 한정되지 않고 다른 형태로 구체화될 수도 있다. The above objects, other objects, features and advantages of the present invention will be easily understood through the following preferred embodiments in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms.

도 1은 본 발명에 따른 새우 굴림 만두의 조리예 사진을 도시한다. 본 발명에 따른 새우 굴림 만두는 돼지고기, 당면, 야채류 및 양념류를 포함하는 만두소를 포함하고, 상기 만두소 둘레를 다지지 않은 새우살로 감싼 외형을 가지며, 상기 만두소와 상기 새우살을 전분가루에 굴려 만두피를 입혀 찜기에 증숙하여 익힌 것이다. 이 때 당면, 야채류는 잘게 분쇄한 것으로 다른 재료와 혼합된다.1 shows a photo of a cooking example of shrimp roll dumplings according to the present invention. Shrimp rolled dumplings according to the present invention include dumpling stuffing containing pork, vermicelli, vegetables and seasonings, have an appearance wrapped around the dumpling stuffing with unminced shrimp meat, and roll the dumpling stuffing and the shrimp meat in starch powder It is coated with , steamed in a steamer and cooked. At this time, the vermicelli and vegetables are finely ground and mixed with other ingredients.

또한, 상기 만두소는 돼지고기, 당면, 야채류, 양념류 및 상기 새우살을 2.2~2.4 : 1.9~2.0 : 2.1~2.2 : 0.6~0.7 : 2.8~2.9의 중량비로 포함하는 것일 수 있다. In addition, the dumpling stuffing may include pork, vermicelli, vegetables, seasonings, and the shrimp meat in a weight ratio of 2.2 to 2.4: 1.9 to 2.0: 2.1 to 2.2: 0.6 to 0.7: 2.8 to 2.9.

또한, 상기 돼지고기는 다진 돼지고기이고, 당면은 불린 당면이고, 야채류는 간양파, 부추, 대파, 다진마늘 및 다진생강이고, 양념류는 설탕, 참기름, 조미료, 재제소금, 후추가루, 천일염 및 참깨인 것일 수 있다. In addition, the pork is minced pork, the vermicelli noodles are soaked vermicelli noodles, the vegetables are liver onion, leek, green onion, minced garlic and minced ginger, and the seasonings are sugar, sesame oil, seasoning, salt, pepper powder, sea salt and sesame. may be

또한, 상기 다진 돼지고기, 불린 당면, 간양파, 부추, 대파, 다진마늘, 다진생강, 설탕, 참기름, 조미료, 재제소금, 후추가루, 천일염, 참깨 및 새우살은 231 : 193 : 112 : 51 : 51 : 13 : 13 : 6 : 6 : 13 : 5 : 3 : 3 : 6 : 294의 중량비인 것이고, 상기 만두소는 구형으로 빚어진 것이며, 상기 새우살은 상기 만두소의 둘레를 80% 이상 감싸는 것일 수 있다.In addition, the minced pork, soaked vermicelli, liver onion, leek, green onion, minced garlic, minced ginger, sugar, sesame oil, seasoning, salt, pepper powder, sea salt, sesame and shrimp 231: 193: 112: 51: 51: 13: 13: 6: 6: 13: 5: 3: 3: 6: The weight ratio of 294, the dumpling stuffing is made in a spherical shape, the shrimp meat may wrap around 80% or more of the dumpling stuffing. .

이러한 중량비는 수 많은 만두소 제조, 시식을 통해 확보한 레시피로서 재료가 조화로운 맛과 식감을 가질 수 있다. 새우살은 만두소의 둘레를 대부분 감싸주는 것이 한 입에 먹기 좋으며 미감이 좋다. This weight ratio is a recipe secured through numerous manufacturing and tasting of dumpling stuffing, and the ingredients can have a harmonious taste and texture. Shrimp fillets around the circumference of the dumpling stuffing are good to eat in one bite and have a good taste.

새우살은 40미 등급의 노바시 새우살일 수 있다. 새우살은 다지지 않아 원래 형태를 유지하는 것이 바람직하다. 또한 몸통과 꼬리의 껍질을 모두 제거한 새우살을 사용할 수 있고, 꼬리의 껍질은 남겨 놓고 꼬리 부위에는 반죽을 뭍히지 않아 손잡이로 활용하게 할 수도 있다.The shrimp meat may be nobashi shrimp meat of grade 40. It is desirable to keep the original shape as the shrimp meat is not minced. In addition, you can use shrimp meat with both the body and tail skin removed, or you can use it as a handle by leaving the tail skin behind and not putting the dough on the tail.

또한, 위와 같은 중량비로 재료를 포함하는 만두소를 적정량 제조한 다음 제조된 만두소로부터 적정량을 떼어내고 예를 들면 구형으로 빚은 만두소의 외부 둘레를 새우 1마리로 감쌀 수 있다. 이 때 제조된 만두소로부터 떼어내는 적정량은 약 18g일 수 있고, 새우살의 중량은 1마리를 기준으로 7.5g일 수 있다.In addition, after preparing an appropriate amount of dumpling stuffing containing the ingredients in the same weight ratio as above, an appropriate amount is removed from the manufactured dumpling stuffing, and for example, the outer perimeter of the dumpling stuffing made into a spherical shape can be wrapped with one shrimp. At this time, an appropriate amount to be removed from the prepared dumpling stuffing may be about 18 g, and the weight of shrimp meat may be 7.5 g based on one head.

새우살로 감싸는 만두소의 지름은 새우살의 길이에 따라 3~4cm 일 수 있다. 상기와 같은 중량비의 만두소와 새우살을 포함하여 개 당 약 25g의 중량을 가진 일정 수량의 만두를 찜기에 5분간 증숙하여 익히는 것이 최적의 맛을 낼 수 있다.The diameter of the dumpling stuffing wrapped with shrimp meat may be 3-4 cm depending on the length of the shrimp meat. The optimum taste can be obtained by steaming a certain amount of dumplings having a weight of about 25 g per dog, including the dumpling stuffing and shrimp meat in the same weight ratio as described above, in a steamer for 5 minutes.

구형의 만두는 기존의 만두에서 쉽게 찾아볼 수 없는 형태이나 구형의 만두가 미감이 좋고 한 입에 먹기가 편하다. 기존의 만두는 만두피가 두텁고 구형으로 성형이 어려워 길쭉한 반달 형태를 가지는 것이 대부분이나 전분가루에 만두소를 굴려 만두피를 입힘으로써 구형의 형태를 가지는 만두를 제조하기가 쉽다.The spherical dumplings are not easily found in existing dumplings, but the spherical dumplings have good aesthetics and are easy to eat in one bite. Most of the existing dumplings have a long half-moon shape because the dumpling skin is thick and it is difficult to form into a spherical shape.

또한, 구형의 만두를 포장 이동시 굴러다니는 문제가 있으나, 새우살로 구형 만두소의 둘레를 감싸줌으로써 포장 이동시 구형의 만두가 굴러다니는 등으로 모양이나 포장에 담을 시의 배열이 변형되어 포장 개봉시 미감과 식감을 떨어뜨리는 것도 방지할 수가 있다.In addition, there is a problem of rolling the spherical dumplings when moving the packaging, but by wrapping the perimeter of the spherical dumpling stuffing with shrimp meat, the shape and arrangement of the spherical dumplings are changed when the packaging is moved, such as when the packaging is moved. Dropping can also be prevented.

이 때, 전분가루는 찹쌀가루를 포함하는 것일 수 있다. 만두피로 밀가루가 아니라 전분가루와 찹쌀가루를 사용함으로써 찜기에 증숙시 만두피가 투명하게 비쳐보여 만두피 속의 만두소와 만두소의 둘레를 감싼 다지지 않은 새우살을 소비자가 눈으로 볼 수 있어 색다른 미감과 식욕을 불러 일으킬 수 있다. In this case, the starch powder may include glutinous rice flour. By using starch powder and glutinous rice flour instead of wheat flour for the dumpling skin, the dumpling skin is transparent when steamed in the steamer, so consumers can see the dumpling stuffing inside the dumpling skin and the raw shrimp meat that wraps around the dumpling stuffing, which gives consumers a different taste and appetite. can evoke

또한, 만두피로 전분가루와 찹쌀가루를 사용하며 증숙함으로써 투명한 만두피의 표면이 매끄럽고 윤기 있는 빛을 반사하여 소비자로 하여금 색다른 미감과 식욕을 불러일으킬 수도 있다. In addition, by steaming using starch powder and glutinous rice flour for the dumpling skin, the surface of the transparent dumpling skin is smooth and reflects the shiny light, which may arouse a different taste and appetite for consumers.

또한, 상기 만두소는 돼지고기, 당면, 야채류, 양념류를 1.5~1.6 : 1.3~1.4 : 3.5~3.6 : 0.6~0.7의 중량비로 포함하고, 상기 야채류는 절임배추를 포함하는 것일 수 있다.In addition, the dumpling stuffing includes pork, vermicelli, vegetables, and seasonings in a weight ratio of 1.5 to 1.6: 1.3 to 1.4: 3.5 to 3.6: 0.6 to 0.7, and the vegetables may include pickled cabbage.

또한, 상기 돼지고기는 다진 돼지고기이고, 당면은 불린 당면이고, 야채류는 간양파, 절임배추, 삶은 숙주나물, 부추, 대파, 다진마늘 및 다진생강이고, 양념류는 설탕, 참기름, 조미료, 재제소금, 고춧가루, 후추가루, 천일염 및 참깨인 것일 수 있다. 절임배추는 김치일 수도 있다.In addition, the pork is minced pork, the vermicelli noodles are soaked vermicelli noodles, the vegetables are liver onion, pickled cabbage, boiled bean sprouts, leek, green onion, minced garlic and minced ginger, and the seasonings are sugar, sesame oil, seasoning, and salt. , red pepper powder, black pepper powder, sea salt and sesame. Pickled cabbage may be kimchi.

또한, 상기 다진 돼지고기, 불린 당면, 간양파, 절임배추, 삶은 숙주나물, 부추, 대파, 다진마늘, 다진생강, 설탕, 참기름, 조미료, 재제소금, 고춧가루, 후추가루, 천일염 및 참깨는 160 : 133 : 78 : 116 : 51 : 35 : 35 : 32 : 9 : 9 : 4 : 6 : 9 : 3 : 16 : 2 : 2 : 4의 중량비인 것이고, 상기 만두소는 구형으로 빚어진 것이며, 상기 새우살은 상기 만두소의 둘레를 80% 이상 감싸는 것일 수 있다.In addition, the minced pork, soaked vermicelli, liver onion, pickled cabbage, boiled bean sprouts, leek, green onion, minced garlic, minced ginger, sugar, sesame oil, seasoning, salt, red pepper powder, black pepper powder, sea salt and sesame are 160: 133:78:116:51:35:35:32:9:9:4:6:9:3:16:2:2:4 weight ratio, the dumpling stuffing is made in a spherical shape, and the shrimp meat is It may be to wrap 80% or more of the circumference of the dumpling stuffing.

또한, 상기 새우살은 청주, 매실액을 포함하는 숙성액에 3℃온도에서 12시간 숙성 과정을 거쳐 물기를 제거한 것일 수 있다. 상기와 같은 방법으로 새우살을 숙성하여 해물의 비린 맛을 제거하고 다른 재료와 더욱 조화로운 맛을 낼 수 있다.In addition, the shrimp meat may be dried through a 12-hour aging process at a temperature of 3 ℃ in an aging liquid containing rice wine and plum liquid. By aging the shrimp meat in the same way as described above, the fishy taste of seafood can be removed and the taste can be more harmonious with other ingredients.

본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허청구범위에 의하여 나타내어지며, 특허청구범위의 의미 및 범위 그리고 그 균등 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.The scope of the present invention is indicated by the following claims rather than the above detailed description, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be interpreted as being included in the scope of the present invention. do.

Claims (8)

돼지고기, 당면, 야채류 및 양념류를 포함하는 만두소를 포함하고, 상기 만두소 둘레를 다지지 않은 새우살로 감싼 외형을 가지며, 상기 만두소와 상기 새우살을 전분가루에 굴려 만두피를 입혀 찜기에 증숙하여 익힌 것을 특징으로 하는 새우 굴림 만두.
It includes dumpling stuffing containing pork, vermicelli, vegetables and seasonings, has an appearance wrapped around the dumpling stuffing with unminced shrimp meat, rolls the dumpling stuffing and the shrimp meat in starch powder, coats the dumpling skin, and steams it in a steamer. Characterized by shrimp roll dumplings.
 제1항에 있어서, 상기 만두소는 돼지고기, 당면, 야채류 및 양념류를 2.2~2.4 : 1.9~2.0 : 2.1~2.2 : 0.6~0.7의 중량비로 포함하는 것을 특징으로 하는 새우 굴림 만두.
According to claim 1, wherein the dumpling stuffing pork, vermicelli, vegetables and seasonings 2.2 ~ 2.4: 1.9 ~ 2.0: 2.1 ~ 2.2: Shrimp rolled dumplings, characterized in that it comprises 0.6 ~ 0.7.
 제1항에 있어서, 상기 만두소는 돼지고기, 당면, 야채류 및 양념류를 1.5~1.6 : 1.3~1.4 : 3.5~3.6 : 0.6~0.7의 중량비로 포함하고 상기 야채류는 절임배추를 포함하는 것을 특징으로 하는 새우 굴림 만두.
According to claim 1, wherein the dumpling stuffing includes pork, vermicelli, vegetables and seasonings in a weight ratio of 1.5-1.6: 1.3-1.4: 3.5-3.6: 0.6-0.7, and the vegetables include pickled cabbage. Shrimp Roll Dumplings.
 제2항에 있어서,
상기 돼지고기는 다진 돼지고기이고, 당면은 불린 당면이고, 야채류는 간양파, 부추, 대파, 다진마늘 및 다진생강이고, 양념류는 설탕, 참기름, 조미료, 재제소금, 후추가루, 천일염 및 참깨인 것을 특징으로 하는 새우 굴림 만두.
3. The method of claim 2,
The pork is minced pork, the vermicelli noodles are soaked vermicelli noodles, the vegetables are liver onion, leek, green onion, minced garlic and minced ginger, and the seasonings are sugar, sesame oil, seasoning, salt, pepper powder, sea salt and sesame. Characterized by shrimp roll dumplings.
 제3항에 있어서,
상기 돼지고기는 다진 돼지고기이고, 당면은 불린 당면이고, 야채류는 간양파, 절임배추, 삶은 숙주나물, 부추, 대파, 다진마늘 및 다진생강이고, 양념류는 설탕, 참기름, 조미료, 재제소금, 고춧가루, 후추가루, 천일염 및 참깨인 것을 특징으로 하는 새우 굴림 만두.
4. The method of claim 3,
The pork is minced pork, the vermicelli is soaked vermicelli noodles, the vegetables are liver onion, pickled cabbage, boiled bean sprouts, leek, green onion, minced garlic and minced ginger, and the seasonings are sugar, sesame oil, seasoning, salt, and red pepper powder. , Shrimp roll dumplings, characterized in that it is pepper powder, sea salt and sesame.
 제4항에 있어서,
상기 다진 돼지고기, 불린 당면, 간양파, 부추, 대파, 다진마늘, 다진생강, 설탕, 참기름, 조미료, 재제소금, 후추가루, 천일염 및 참깨는 231 : 193 : 112 : 51 : 51 : 13 : 13 : 6 : 6 : 13 : 5 : 3 : 3 : 6의 중량비인 것이고, 상기 만두소는 구형으로 빚어진 것이며, 상기 새우살은 상기 만두소의 둘레를 80% 이상 감싸는 것을 특징으로 하는 새우 굴림 만두.
5. The method of claim 4,
The minced pork, soaked vermicelli, liver onion, leek, green onion, minced garlic, minced ginger, sugar, sesame oil, seasoning, salt, black pepper powder, sea salt and sesame 231: 193: 112: 51: 51: 13: 13 : 6: 6: 13: 5: 3: 3: It will be a weight ratio of 6, the dumpling stuffing is a spherical shape, and the shrimp meat rolls shrimp dumplings, characterized in that it wraps around 80% of the dumpling stuffing.
 제5항에 있어서,
상기 다진 돼지고기, 불린 당면, 간양파, 절임배추, 삶은 숙주나물, 부추, 대파, 다진마늘, 다진생강, 설탕, 참기름, 조미료, 재제소금, 고춧가루, 후추가루, 천일염 및 참깨는 160 : 133 : 78 : 116 : 51 : 35 : 35 : 32 : 9 : 9 : 4 : 6 : 9 : 3 : 16 : 2 : 2 : 4의 중량비인 것이고, 상기 만두소는 구형으로 빚어진 것이며, 상기 새우살은 상기 만두소의 둘레를 80% 이상 감싸는 것을 특징으로 하는 새우 굴림 만두.
6. The method of claim 5,
The minced pork, soaked vermicelli, liver onion, pickled cabbage, boiled bean sprouts, leek, green onion, minced garlic, minced ginger, sugar, sesame oil, seasoning, salt, red pepper powder, pepper powder, sea salt and sesame are 160: 133: 78: 116: 51: 35: 35: 32: 9: 9: 4: 6: 9: 3: 16: 2: 2: 4, the weight ratio of the dumpling stuffing is a spherical shape, and the shrimp meat is the dumpling stuffing. Shrimp roll dumplings, characterized in that it wraps around 80% of the perimeter.
 제1항 내지 제7항 중 어느 한 항에 있어서,
상기 새우살은 청주, 매실액을 포함하는 숙성액에 3℃온도에서 12시간 숙성과정을 거친 후 물기를 제거한 것을 특징으로 하는 새우 굴림 만두.
8. The method according to any one of claims 1 to 7,
Shrimp roll dumplings, characterized in that the shrimp meat is aged for 12 hours at a temperature of 3 ℃ in an aging liquid containing cheongju and plum juice, and then the water is removed.
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