KR102482068B1 - A process for the preparation of packaged foods containing shabu-shabu thin sundae soup and the packaged foods containing shabu-shabu thin sundae soup prepared therefrom - Google Patents
A process for the preparation of packaged foods containing shabu-shabu thin sundae soup and the packaged foods containing shabu-shabu thin sundae soup prepared therefrom Download PDFInfo
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- 238000000034 method Methods 0.000 title description 10
- 238000002360 preparation method Methods 0.000 title description 2
- 235000021485 packed food Nutrition 0.000 title 2
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- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 50
- 235000015277 pork Nutrition 0.000 claims abstract description 46
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 claims abstract description 21
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- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 13
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
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- 241000238557 Decapoda Species 0.000 claims description 10
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- 229920002472 Starch Polymers 0.000 claims description 8
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- 240000002234 Allium sativum Species 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 230000005070 ripening Effects 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 abstract description 23
- 235000016709 nutrition Nutrition 0.000 abstract description 7
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- 238000003860 storage Methods 0.000 description 2
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- 206010013911 Dysgeusia Diseases 0.000 description 1
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- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
- A23L13/30—Meat extracts
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mechanical Engineering (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 샤브샤브 대패순대국 식품 포장체의 제조방법 및 이에 따라 제조된 샤브샤브 대패순대국에 관한 것으로, 보다 구체적으로는 일반 식료품 판매점 등에서 구입하여 그대로 끓이거나 전자렌지 가열에 의한 해동처리에 의해 즉석에서 취식가능하면서도 순대국 본래맛과 풍미가 최대한 유지되고 잡내도 제거된 즉석용 샤브샤브 대패순대국 식품 포장체의 제조방법 및 이에 따라 제조된 샤브샤브 대패순대국에 관한 것이다.The present invention relates to a method for manufacturing a food package for shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-sundae-guk prepared according to the method, and more specifically, it can be purchased at a general grocery store, etc., and boiled as it is or eaten immediately by defrosting treatment by heating in a microwave oven. It relates to a method for manufacturing an instant shabu-shabu planer sundae soup food package in which the original taste and flavor of the sundae soup is maintained as much as possible and the catch is removed, and the shabu-shabu planer sundae soup manufactured according to the method.
밥을 말아먹을 수 있는 국 종류는 우리나라 사람들이 좋아하는 음식 중의 하나로, 순대국, 소머리국, 돼지 국밥 등 그 종류도 다양하다. 이러한 국 종류는 고기나 뼈를 우린 육수를 이용하며, 육수에 순대나 고기, 내장 등을 넣고 갖은 양념과 고명 등을 넣어 만든다. 특히 순대를 이용한 순대국이나 돼지고기나 돼지뼈를 이용한 돼지국밥은 오래전부터 서민들이 선호하는 음식이다.The kind of soup that can be eaten with rice is one of the foods that Koreans like, and there are various types such as sundaeguk, cow head soup, and pork soup. This type of soup uses broth made from meat or bones, and is made by adding sundae, meat, intestines, etc. to the broth, and adding various seasonings and garnishes. In particular, sundae soup using sundae or pork soup using pork or pork bones have long been preferred by the common people.
순대국은 순대와 각 부위별로 준비된 돼지고기가 들어있는 용기에 뽀얗게 우려낸 육수를 넣어서 만든 음식으로서, 간편하면서도 값싸고, 든든하게 식사를 하고자 하는 직장인들이나 학생들이 순대국을 많이 찾고 있다.Sundaeguk is a food made by adding white broth to a container containing sausage and pork prepared for each part. Office workers and students who want a simple, cheap, and hearty meal are looking for it.
하지만, 이러한 순대국 등은 고기나 사골 특유의 노린내가 강하고, 뒷맛이 개운치 않다는 문제가 있었다. 이를 해결하기 위해 육수에 한약재 등을 넣기도 하지만, 돼지 고기나 돼지 사골을 우려내어 만든 육수 특유의 느끼한 맛과 노린내를 제거하기는 쉽지 않다. 또한, 이러한 느끼한 맛과 냄새 때문에 순대국을 꺼리는 사람들도 있는 바 이러한 사람들에게까지 부담없이 즐기게 할 수 있는 다양한 조리법이 연구되고 있다.However, there was a problem that these sausage soups had a strong smell peculiar to meat or beef bones, and the aftertaste was not refreshing. In order to solve this problem, herbal medicines are sometimes added to the broth, but it is not easy to remove the greasy taste and odor unique to broth made by brewing pork or pork bones. In addition, there are some people who are reluctant to eat sundae soup because of its greasy taste and smell, and various recipes that can be enjoyed by these people are being researched.
한편, 최근 들어 산업의 발전과 함께 사회구조가 간편화한 생활패턴으로 변화하면서 누구나 조리하기에 쉽고 간편한 즉석성이 부여된 즉석식품에 대한 요구가 증대되고 있다. 그러나, 현재 시중에서 판매되고 있는 조리식품의 경우 육질의 조직감이 저하되거나 잡냄새를 해결하지 못하고 고유한 식품의 맛과 풍미를 유지시키지 못하여 소비자의 기호를 충분히 만족시키지 못하는 문제점이 있었다.On the other hand, as the social structure has recently changed to a simplified life pattern along with the development of industry, there is an increasing demand for ready-to-cook foods that are easy and convenient for anyone to cook. However, in the case of cooked foods currently sold on the market, there are problems in that the texture of meat is deteriorated, odors are not solved, and the unique taste and flavor of food are not maintained, so that consumers' preferences are not sufficiently satisfied.
따라서, 본 발명에서 해결하고자 하는 기술적 과제는 즉석에서 조리가 가능하면서도 순대국 본래맛과 풍미가 최대한 유지되고 육류의 잡내도 제거된 즉석용 샤브샤브 대패순대국 식품 포장체의 제조방법을 제공하기 위한 것이다.Therefore, the technical problem to be solved by the present invention is to provide a method for manufacturing an instant shabu-shabu sundaeguk food package that can be cooked on the spot, while maximally maintaining the original taste and flavor of the sundae soup and removing the odor of meat.
본 발명에서 해결하고자 하는 다른 기술적 과제는 상기 제조방법에 따라 제조된 즉석용 샤브샤브 대패순대국 식품 포장체를 제공하기 위한 것이다.Another technical problem to be solved in the present invention is to provide an instant shabu-shabu planer sundae-guk food package prepared according to the above manufacturing method.
상기한 기술적 과제를 해결하기 위하여, 본 발명에서는 하기 단계를 포함하는 것을 특징으로 하는 즉석용 샤브샤브 대패순대국 식품 포장체의 제조방법을 제공한다:In order to solve the above technical problem, the present invention provides a method for manufacturing an instant shabu-shabu shabu-shabu sundae soup food package comprising the following steps:
(S1) 돼지 머리고기를 지방층 및 단백질층이 균일하게 위치되도록 배열하는 단계; (S1) arranging the pork head so that the fat layer and the protein layer are uniformly positioned;
(S2) 오향, 팔각, 황칠 및 새우젓으로 이루어진 머리고기 양념을 제조하는 단계;(S2) preparing a seasoning for head meat consisting of five spice, octagonal, hwangchil, and salted shrimp;
(S3) 상기 단계 (S1)의 머리고기 100 중량부에 대하여 상기 단계 (S2)에서 제조된 양념을 1 내지 5 중량부의 양으로 첨가하는 단계;(S3) adding the seasoning prepared in step (S2) in an amount of 1 to 5 parts by weight based on 100 parts by weight of the head meat in step (S1);
(S4) 상기 단계 (S3)에서 양념이 첨가된 머리고기를 삶는 단계;(S4) boiling the head meat to which the seasoning was added in step (S3);
(S5) 상기 단계 (S4)에서 삶은 머리고기에 압력을 가하여 납작하게 누르는 단계;(S5) applying pressure to the meat boiled in step (S4) to flatten it;
(S6) 상기 단계 (S5)에서 납작하게 누른 머리고기를 슬라이스하는 단계;(S6) slicing the head meat flattened in step (S5);
(S7) 돈뼈 육수를 우려낸 다음 1/2 내지 1/3의 부피로 농축하는 단계;(S7) brewing the pork bone broth and then concentrating it to a volume of 1/2 to 1/3;
(S8) 고추가루, 물엿 및 물의 숙성액에 마늘과 소금을 가하여 다대기 양념을 제조하는 단계;(S8) preparing a seasoning by adding garlic and salt to a ripening liquid of red pepper powder, starch syrup and water;
(S9) 상기 단계 (S7)에서 제조된 돈뼈 육수 농축물에 상기 단계 (S8)에서 제조된 다대기 양념을 혼합하는 단계; 및(S9) mixing the pork bone stock concentrate prepared in step (S7) with the seasoning prepared in step (S8); and
(S10) 상기 단계 (S6)에서 슬라이스한 머리고기를 포장하고, 순대를 포장하고, 상기 단계 (S9)에서 제조된 육수와 혼합된 다대기 양념을 포장하는 단계.(S10) Packing the head meat sliced in the step (S6), packing the sundae, and packing the seasoning mixed with the broth prepared in the step (S9).
바람직하게, 상기 단계 (S2)에서 머리고기 양념은 새우젓 100 중량부에 대하여 오향 20 내지 40 중량부, 팔각 20 내지 40 중량부 및 황칠 20 내지 40 중량부를 혼합하여 제조된 것을 특징으로 한다.Preferably, in the step (S2), the head meat seasoning is prepared by mixing 20 to 40 parts by weight of five spice, 20 to 40 parts by weight of octagon, and 20 to 40 parts by weight of hwangchil with respect to 100 parts by weight of salted shrimp.
바람직하게, 상기 단계 (S6)에서 머리고기는 1.5 내지 2.0mm 두께로 슬라이스하는 것을 특징으로 한다.Preferably, in the step (S6), the head meat is sliced to a thickness of 1.5 to 2.0 mm.
바람직하게, 상기 단계 (S8)에서 숙성액은 고춧가루 100 중량부에 대하여 물엿을 10 내지 20 중량부의 양으로 첨가한 다음 2 내지 3 부피배의 물을 첨가하여 65 내지 75℃에서 7.5 내지 8.5 시간 동안 숙성시켜 제조되는 것을 특징으로 한다.Preferably, in the step (S8), the aging solution is prepared by adding starch syrup in an amount of 10 to 20 parts by weight based on 100 parts by weight of red pepper powder, and then adding 2 to 3 parts by volume of water at 65 to 75 ° C. for 7.5 to 8.5 hours. It is characterized in that it is produced by aging.
바람직하게, 상기 단계 (S9)에서 돈뼈 육수 농축물 100 중량부에 대하여 20 내지 30 중량부의 양으로 다대기 양념을 혼합하는 것을 특징으로 한다.Preferably, in the step (S9), the seasoning is mixed in an amount of 20 to 30 parts by weight based on 100 parts by weight of the pork bone broth concentrate.
상기한 기술적 과제를 해결하기 위하여, 본 발명에서는 상기 제조방법에 따라 제조된 샤브샤브 대패순대국을 제공한다.In order to solve the above technical problem, the present invention provides a shabu-shabu planer sundae soup prepared according to the above manufacturing method.
이와 같이, 본 발명에 따라 제조된 샤브샤브 대패순대국은 돼지 머리고기의 지방층 및 단백질층이 균일하게 위치되도록 배열함으로써 맛과 영양을 강화시킬 수 있으며, 돼지 머리고기에 특정한 양념을 첨가한 다음 압축 및 슬라이스함으로써 돼지고기의 잡내가 제거되면서도 조직감과 순대국 본래맛과 풍미가 최대한 유지되는 이점이 있다. 또한, 본 발명의 샤브샤브 대패순대국은 일반 식료품 판매점 등에서 구입하여 그대로 끓이거나 전자렌지 가열에 의한 해동처리에 의해 즉석에서 간편하기 취식이 가능하다는 이점이 있다. 따라서, 본 발명에 따른 샤브샤브 대패순대국은 잡내는 제거되고 영양가는 보다 상승한 명품 한끼 식사임에도 불구하고 간편하게 물만 붓고 가열 조리하여 시식할 수 있어 간편 즉석식품으로 매우 유용하게 이용될 수 있을 것으로 기대된다.As such, the shabu-shabu shabu-shabu sundae soup prepared according to the present invention can enhance the taste and nutrition by arranging the fat layer and protein layer of the pork head meat to be uniformly positioned. By doing this, there is an advantage in that the texture and original taste and flavor of sundaeguk are maintained as much as possible while removing the miscellaneous odors of pork. In addition, the shabu-shabu shabu-shabu sundae soup of the present invention has the advantage that it can be purchased at a general grocery store, etc., and boiled as it is, or can be eaten immediately and conveniently by defrosting treatment by heating in a microwave oven. Therefore, the shabu-shabu shabu-shabu sundae soup according to the present invention is expected to be very useful as a simple instant food because it can be sampled by simply pouring water and cooking it with heat, even though it is a luxury meal with no catch and higher nutritional value.
이하 본 발명을 좀더 상세하게 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명에서는 하기 단계를 포함하는 것을 특징으로 하는 즉석용 샤브샤브 대패순대국 식품 포장체의 제조방법을 제공한다:The present invention provides a method for producing an instant shabu-shabu planer sundae soup food package, characterized in that it comprises the following steps:
(S1) 돼지 머리고기를 지방층 및 단백질층이 균일하게 위치되도록 배열하는 단계; (S1) arranging the pork head so that the fat layer and the protein layer are uniformly positioned;
(S2) 오향, 팔각, 황칠 및 새우젓으로 이루어진 머리고기 양념을 제조하는 단계;(S2) preparing a seasoning for head meat consisting of five spice, octagonal, hwangchil, and salted shrimp;
(S3) 상기 단계 (S1)의 머리고기 100 중량부에 대하여 상기 단계 (S2)에서 제조된 양념을 1 내지 5 중량부의 양으로 첨가하는 단계;(S3) adding the seasoning prepared in step (S2) in an amount of 1 to 5 parts by weight based on 100 parts by weight of the head meat in step (S1);
(S4) 상기 단계 (S3)에서 양념이 첨가된 머리고기를 삶는 단계;(S4) boiling the head meat to which the seasoning was added in step (S3);
(S5) 상기 단계 (S4)에서 삶은 머리고기에 압력을 가하여 납작하게 누르는 단계;(S5) applying pressure to the meat boiled in step (S4) to flatten it;
(S6) 상기 단계 (S5)에서 납작하게 누른 머리고기를 슬라이스하는 단계;(S6) slicing the head meat flattened in step (S5);
(S7) 돈뼈 육수를 우려낸 다음 1/2 내지 1/3의 부피로 농축하는 단계;(S7) brewing the pork bone broth and then concentrating it to a volume of 1/2 to 1/3;
(S8) 고추가루, 물엿 및 물의 숙성액에 마늘과 소금을 가하여 다대기 양념을 제조하는 단계;(S8) preparing a seasoning by adding garlic and salt to a ripening liquid of red pepper powder, starch syrup and water;
(S9) 상기 단계 (S7)에서 제조된 돈뼈 육수 농축물에 상기 단계 (S8)에서 제조된 다대기 양념을 혼합하는 단계; 및(S9) mixing the pork bone stock concentrate prepared in step (S7) with the seasoning prepared in step (S8); and
(S10) 상기 단계 (S6)에서 슬라이스한 머리고기를 포장하고, 순대를 포장하고, 상기 단계 (S9)에서 제조된 육수와 혼합된 다대기 양념을 포장하는 단계.(S10) Packing the head meat sliced in the step (S6), packing the sundae, and packing the seasoning mixed with the broth prepared in the step (S9).
본 발명의 즉석용 샤브샤브 대패순대국 식품 포장체의 제조방법의 단계 (S1)에서는 돼지 머리고기의 지방층 및 단백질층이 균일하게 위치될 수 있도록 배열함으로써 맛과 영양을 보강할 수 있다. In step (S1) of the manufacturing method of the instant shabu-shabu-shabu-sundae-sundae-guk food package of the present invention, taste and nutrition can be reinforced by arranging the fat layer and protein layer of pork head meat to be uniformly positioned.
상기 돼지 머리고기는 일반적으로 사용하는 머리고기로서 이에 특별한 제한은 없다.The pork head meat is a head meat that is generally used, and there is no particular limitation thereto.
본 발명의 하나의 구현예에 따르면, 돼지 머리고기에 오향, 팔각, 황칠 및 새우젓으로 이루어진 머리고기 양념을 첨가함으로써 돼지고기의 잡내가 제거되면서도 조직감을 유지시킬 수 있다.According to one embodiment of the present invention, by adding a head meat seasoning consisting of five spice, octagonal, hwangchil, and salted shrimp to pork head meat, it is possible to maintain the texture while removing the miscellaneous odors of pork.
본 발명의 즉석용 샤브샤브 대패순대국 식품 포장체의 제조방법의 단계 (S2)에서 머리고기 양념은 새우젓 100 중량부에 대하여 오향 20 내지 40 중량부, 팔각 20 내지 40 중량부 및 황칠 20 내지 40 중량부를 혼합하여 제조될 수 있다.In the step (S2) of the manufacturing method of the instant shabu-shabu shabu-sundae-guk food package of the present invention, the head meat seasoning is 20 to 40 parts by weight of five spices, 20 to 40 parts by weight of octagon, and 20 to 40 parts by weight of hwangchil, based on 100 parts by weight of salted shrimp. It can be prepared by mixing.
상기 새우젓은 프로테아제와 리파아제가 있어 소화를 촉진시키고 고기나 기름기 많은 음식의 간을 맞출 때 화학조미료 대신 새우젓을 쓰면 음식의 간은 물론 영양 밸런스도 맞출 수 있다. 또한 필수 아미노산이 풍부하여 식욕감퇴, 각기병 신경증에 효과가 있으며 베타인 성분은 위액의 산성도를 조절하여 고지혈과 비만에 도움을 준다.The salted shrimp has protease and lipase to promote digestion, and when salted shrimp is used instead of chemical seasoning when seasoning meat or greasy food, it is possible to balance the nutrition as well as the liver of the food. It is also rich in essential amino acids, so it is effective for loss of appetite and beriberi, and betaine helps with hyperlipidemia and obesity by controlling the acidity of gastric juice.
상기 오향은 육류나 가금류나 일반육을 굽거나 소테하기 전에 바르는 양념으로도 사용되며, 팔각은 붉은 갈색을 띠는데 통째로 사용하거나 갈아서 사용한다. 강하고 독특한 향은 요리 재료의 잡내를 없애줘 중국음식의 필수 향신료로 고기요리에 많이 쓰이며, 상기 황칠은 탕이나 백숙을 끓여 먹으면 육질이 부드럽고, 향도 좋으며 담백한 맛을 느낄 수 있다.The five spices are also used as a seasoning applied before grilling or sautéing meat, poultry, or general meat, and the octagonal is reddish brown and is used whole or ground. Its strong and unique scent eliminates the smell of cooking ingredients and is used a lot in meat dishes as an essential spice in Chinese food.
본 발명의 즉석용 샤브샤브 대패순대국 식품 포장체의 제조방법의 단계 (S3)에서는 상기 머리고기 100 중량부에 대하여 상기에서 제조된 양념을 1 내지 5 중량부의 양으로 첨가하는 것을 특징으로 한다. 이 때 상기 양념을 1 중량부 미만의 양으로 첨가할 경우 돼지고기의 잡내를 제거하거나 돼지고기의 조직감을 유지하기 어려우며, 상기 양념을 5 중량부를 초과하여 첨가할 경우 돼지고기에 양념이 과하게 가미되어 짠맛과 향이 부담스러울 수 있다.In the step (S3) of the manufacturing method of the instant shabu-shabu shabu-shabu sundae soup food package of the present invention, the seasoning prepared above is added in an amount of 1 to 5 parts by weight based on 100 parts by weight of the head meat. At this time, when the seasoning is added in an amount of less than 1 part by weight, it is difficult to remove the pork odor or maintain the texture of the pork, and when the seasoning is added in excess of 5 parts by weight, the seasoning is added to the pork excessively The salty taste and smell can be burdensome.
본 발명의 즉석용 샤브샤브 대패순대국 식품 포장체의 제조방법의 단계 (S4)는 상기 양념이 첨가된 머리고기를 삶는 단계로서 머리고기를 찜통에 넣고 가열함으로써 머리고기에 양념이 균일하게 배도록 한다.Step (S4) of the manufacturing method of the instant shabu-shabu shabu-sundae-sundae-guk food package of the present invention is a step of boiling the head meat to which the seasoning is added, by putting the head meat in a steamer and heating it so that the seasoning is uniformly applied to the head meat.
본 발명의 즉석용 샤브샤브 대패순대국 식품 포장체의 제조방법의 단계 (S5)는 상기에서 찐 머리고기에 압력을 가하여 납작하게 누르는 단계로서 머리고기의 부피는 대폭 줄이면서 머리고기의 영양분은 그대로 유지될 수 있도록 한다. 이 때 압력은 당분야의 통상의 방법에 따라 일반적으로 사용되는 기기를 이용하여 압력을 가하여 머리고기를 납작하게 누를 수 있다.Step (S5) of the manufacturing method of the instant shabu-shabu shabu-shabu sundae soup food package of the present invention is a step of applying pressure to the steamed head meat to flatten it, significantly reducing the volume of the head meat while maintaining the nutrients of the head meat make it possible At this time, the pressure can be applied using a commonly used device according to a conventional method in the art to flatten the head meat.
본 발명의 즉석용 샤브샤브 대패순대국 식품 포장체의 제조방법의 단계 (S6)은 머리고기를 절단하는 단계로서, 바람직하게 머리고기는 1.5 내지 2.0mm 두께로 슬라이스하는 것을 특징으로 한다. 이 때 상기 머리고기의 두께가 1.5mm 미만일 경우 두께가 너무 얇아서 식감이 떨어질 수 있으며, 상기 머리고기의 두께가 2.0mm를 초과할 경우 두께가 두꺼워서 오히려 시식하기에 부담스러울 수 있다.Step (S6) of the manufacturing method of the instant shabu-shabu shabu-shabu-sundae-guk food package of the present invention is a step of cutting the head meat, preferably slicing the head meat into a thickness of 1.5 to 2.0 mm. At this time, if the thickness of the meat head is less than 1.5 mm, the thickness may be too thin and the texture may be deteriorated, and if the thickness of the meat head exceeds 2.0 mm, the thickness may be too thick and it may be burdensome to sample.
본 발명의 즉석용 샤브샤브 대패순대국 식품 포장체의 제조방법의 단계 (S7)은 육수를 준비하는 단계로서, 돈뼈 육수를 우려낸 다음 농축하는데 이 때 돈뼈 육수의 부피를 1/2 내지 1/3로 농축하는 것이 바람직하다. 이 때 농축 부피를 1/2 미만으로 할 경우에는 육수의 진한 맛을 느끼기 어려우며, 1/3을 초과하여 농축하는 경우에는 육수가 너무 진하여 깔끔한 맛을 느끼기 어려울 수 있다.Step (S7) of the method of manufacturing instant shabu-shabu shabu-shabu-sundae-guk food packaging of the present invention is a step of preparing broth, in which pork bone broth is brewed and then concentrated, at which time the volume of pork bone broth is concentrated to 1/2 to 1/3. It is desirable to do At this time, when the concentration volume is less than 1/2, it is difficult to feel the rich taste of the broth, and when the concentration exceeds 1/3, the broth is too thick and it may be difficult to feel the clean taste.
본 발명의 즉석용 샤브샤브 대패순대국 식품 포장체의 제조방법의 단계 (S8)은 돈뼈 육수에 사용될 다대기 양념을 준비하는 단계로, 고추가루, 물엿 및 물로 이루어진 숙성액을 제조한 다음 마늘과 소금을 가하여 다대기 양념을 제조하는 것을 특징으로 한다.Step (S8) of the manufacturing method of the instant shabu-shabu shabu-shabu-sundae-sundae-guk food package of the present invention is a step of preparing the seasoning to be used for the pork bone broth, preparing a ripening liquid consisting of red pepper powder, starch syrup and water, then adding garlic and salt to It is characterized in that it produces a lot of seasoning.
본 발명에서는 상기 숙성액을 돈뼈 육수에 첨가함으로써 잡내를 제거하고 순대국의 깊은 맛을 부여할 수 있다.In the present invention, by adding the aging liquid to the pork bone broth, it is possible to remove the odor and impart the deep taste of sundaeguk.
본 발명의 하나의 구현예에 따르면, 상기 숙성액은 고춧가루 100 중량부에 대하여 물엿을 10 내지 20 중량부의 양으로 첨가한 다음 2 내지 3 부피배의 물을 첨가하여 65 내지 75℃에서 7.5 내지 8.5 시간 동안 숙성시켜 제조되는 것을 특징으로 한다. According to one embodiment of the present invention, the aging solution is prepared by adding starch syrup in an amount of 10 to 20 parts by weight based on 100 parts by weight of red pepper powder, and then adding 2 to 3 times the volume of water to obtain a temperature of 7.5 to 8.5 at 65 to 75 ° C. It is characterized in that it is prepared by aging for a period of time.
상기 가열 온도가 65℃ 미만일 경우에는 육수에 깊은 맛을 부여하기 어려우며, 가열 온도가 75℃를 초과할 경우에는 고춧가루 향이 휘발되어 육수의 잡내를 제거하기 어렵다.When the heating temperature is less than 65 ° C, it is difficult to impart a deep taste to the broth, and when the heating temperature exceeds 75 ° C, the flavor of red pepper powder is volatilized and it is difficult to remove miscellaneous odors of the broth.
또한, 상기 가열 시간이 7.5 시간 미만일 경우에는 육수에 깊은 맛을 부여하기 어려우며, 가열 시간이 8.5 시간을 초과할 경우에는 고춧가루 향이 휘발되어 육수의 잡내를 제거하기 어렵다.In addition, when the heating time is less than 7.5 hours, it is difficult to impart a deep taste to the broth, and when the heating time exceeds 8.5 hours, the flavor of red pepper powder is volatilized and it is difficult to remove miscellaneous odors of the broth.
상기 제조된 숙성액에 마늘과 소금은 통상의 적정량을 첨가할 수 있으며, 이에 특별한 제한은 없다.Garlic and salt may be added in an appropriate amount to the prepared aging liquid, and there is no particular limitation thereto.
본 발명의 즉석용 샤브샤브 대패순대국 식품 포장체의 제조방법의 단계 (S9)는 상기 돈뼈 육수 농축물에 상기 다대기 양념을 혼합하는 단계로서, 바람직하게 상기 돈뼈 육수 농축물 100 중량부에 대하여 20 내지 30 중량부의 양으로 다대기 양념을 혼합하는 것을 특징으로 한다.Step (S9) of the manufacturing method of the instant shabu-shabu shabu-sundae soup food package of the present invention is a step of mixing the pork bone broth concentrate with the seasoning, preferably 20 to 30 parts by weight based on 100 parts by weight of the pork bone broth concentrate. It is characterized by mixing the seasoning in an amount of parts by weight.
이 때 상기 다대기 양념의 첨가량이 20 중량부 미만일 경우에는 육수의 잡내를 제거하기 어려우며, 상기 다대기 양념의 첨가량이 30 중량부를 초과할 경우에는 다대기 양념 맛이 너무 가하여 순대국 고유한 맛이 저하될 우려가 있다.At this time, if the amount of the added amount of the seasoning is less than 20 parts by weight, it is difficult to remove the odor of the broth, and if the amount of the seasoning exceeds 30 parts by weight, the taste of the seasoning is added too much, thereby reducing the unique taste of Sundaeguk. there is.
본 발명의 즉석용 샤브샤브 대패순대국 식품 포장체의 제조방법의 단계 (S10)은 포장단계로서, 상기 슬라이스한 돼지 머리고기, 순대 및 육수와 다대기 양념을 포장하는 단계이다.The step (S10) of the manufacturing method of the instant shabu-shabu shabu-shabu sundae soup food package of the present invention is a packaging step, which is a step of packaging the sliced pork head meat, sundae, broth, and seasoning.
상기 포장은 당분야에 공지된 방법에 따라 진공포장하고 포장지 재질 또한 당분야에서 통상적으로 사용되는 것으로 이에 특별한 제한은 없다.The packaging is vacuum-packed according to a method known in the art, and the packaging material is also commonly used in the art, and there is no particular limitation thereto.
또한, 본 발명의 샤브샤브 대패순대국에는 들깨가루, 파, 청량고추 등과 같은 기호도를 높일 수 있는 다양한 부재료가 추가로 첨가될 수 있다.In addition, various sub-materials that can increase the degree of preference, such as perilla sesame powder, green onion, and fresh pepper, can be additionally added to the shabu-shabu shabu-shabu sundae soup of the present invention.
한편, 본 발명에서는 상기 제조방법에 따라 제조된 샤브샤브 대패순대국을 제공한다.On the other hand, the present invention provides a shabu-shabu planer sundae soup prepared according to the above manufacturing method.
이와 같이, 본 발명에 따라 제조된 샤브샤브 대패순대국은 돼지 머리고기의 지방층 및 단백질층이 균일하게 위치되도록 배열함으로써 맛과 영양을 강화시킬 수 있으며, 돼지 머리고기에 특정한 양념을 첨가한 다음 압축 및 슬라이스함으로써 돼지고기의 잡내가 제거되면서도 조직감과 순대국 본래맛과 풍미가 최대한 유지되는 이점이 있다. 또한, 본 발명의 샤브샤브 대패순대국은 일반 식료품 판매점 등에서 구입하여 그대로 끓이거나 전자렌지 가열에 의한 해동처리에 의해 즉석에서 간편하기 취식이 가능하다는 이점이 있다. 따라서, 본 발명에 따른 샤브샤브 대패순대국은 잡내는 제거되고 영양가는 보다 상승한 명품 한끼 식사임에도 불구하고 간편하게 물만 붓고 가열 조리하여 시식할 수 있어 간편 즉석식품으로 매우 유용하게 이용될 수 있을 것으로 기대된다.As such, the shabu-shabu shabu-shabu sundae soup prepared according to the present invention can enhance the taste and nutrition by arranging the fat layer and protein layer of the pork head meat to be uniformly positioned. By doing this, there is an advantage in that the texture and original taste and flavor of sundaeguk are maintained as much as possible while removing the miscellaneous odors of pork. In addition, the shabu-shabu shabu-shabu sundae soup of the present invention has the advantage that it can be purchased at a general grocery store, etc., and boiled as it is, or can be eaten immediately and conveniently by defrosting treatment by heating in a microwave oven. Therefore, the shabu-shabu shabu-shabu sundae soup according to the present invention is expected to be very useful as a simple instant food because it can be sampled by simply pouring water and cooking it with heat, even though it is a luxury meal with no catch and higher nutritional value.
이하, 본 발명의 이해를 돕기 위하여 실시예 등을 들어 상세하게 설명하기로 한다. 그러나, 본 발명에 따른 실시예들은 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 하기 실시예들에 한정되는 것으로 해석되어서는 안 된다. 본 발명의 실시예들은 당업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위해 제공되는 것이다. Hereinafter, examples and the like will be described in detail to aid understanding of the present invention. However, the embodiments according to the present invention can be modified in many different forms, and the scope of the present invention should not be construed as being limited to the following examples. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.
<실시예 1> 샤브샤브 대패순대국 제조<Example 1> Preparation of shabu-shabu planer sundae soup
돼지 머리고기를 지방층 및 단백질층이 균일하게 위치되도록 배열하여 준비해둔다. Prepare the pork head meat by arranging it so that the fat layer and the protein layer are evenly positioned.
새우젓 100 중량부에 대하여 오향 35 중량부, 팔각 35 중량부 및 황칠 35 중량부를 혼합하여 머리고기용 양념을 제조한 다음 상기 머리고기 100 중량부에 대하여 3 중량부의 양으로 첨가한 후 찜통에 넣고 가열하여 머리고기를 삶았다. A seasoning for head meat was prepared by mixing 35 parts by weight of five spice, 35 parts by weight of octagonal and 35 parts by weight of hwangchil with respect to 100 parts by weight of salted shrimp, and then added in an amount of 3 parts by weight based on 100 parts by weight of the head meat, then put in a steamer and heated So I boiled the head meat.
상기 삶은 머리고기를 기기를 사용하여 납작하게 누른 다음 1.7mm의 두께로 슬라이스한 다음 포장하였다.The boiled head meat was flattened using a machine, then sliced to a thickness of 1.7 mm, and then packaged.
한편, 고춧가루 100 중량부에 대하여 물엿을 15 중량부의 양으로 첨가한 0 2.5 부피배의 물을 첨가하여 70℃에서 8시간 동안 숙성시킨 다음 마늘과 소금을 넣어 다대기 양념을 제조하였다.On the other hand, with respect to 100 parts by weight of red pepper powder, 2.5 parts by volume of water added with 15 parts by weight of starch syrup was added, aged at 70 ° C. for 8 hours, and then garlic and salt were added to prepare seasoning.
이어서, 돈뼈 우린 물을 1/2 부피로 농축한 다음 농축물 100 중량부에 대하여 25 중량부의 양으로 상기 다대기 양념을 혼합하여 포장하였다.Then, the pork bone broth was concentrated to 1/2 volume, and then the seasoning was mixed and packaged in an amount of 25 parts by weight based on 100 parts by weight of the concentrate.
한편, 순대를 준비하여 포장하고 상기 머리고기와 육수 및 양념으로 이루어진 샤브샤브 대패순대국을 제조하였다.On the other hand, sundae was prepared and packaged, and shabu-shabu shabu-shabu sundae soup made of the head meat, broth and seasoning was prepared.
<시험예 1> 조리시간 및 편리성 평가<Test Example 1> Evaluation of cooking time and convenience
본 발명에 따른 샤브샤브 대패순대국의 조리 편리성을 측정하여 위해, 상기 실시예 1에서 제조된 샤브샤브 대패순대국을 물에 끓여서 조리하였다. In order to measure the cooking convenience of the shabu-shabu planer sundae soup according to the present invention, the shabu-shabu planer sundae soup prepared in Example 1 was boiled in water and cooked.
조리시간 및 편리성에 대한 평가를 실시하여 그 결과는 하기 표 1에 나타내었다. 조리시간 및 편리성 평가의 비교를 위해 시판하는 라면을 사용하였다.The cooking time and convenience were evaluated, and the results are shown in Table 1 below. For comparison of cooking time and convenience evaluation, commercially available instant noodles were used.
편리성 측정은 아주 좋다는 5 점, 좋다는 4 점, 보통이다는 3 점, 싫다는 2 점, 아주 싫다는 1의 점수를 각각 부여하였다. Convenience was rated as 5 points for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for very dislike.
상기 표 1에서 보듯이, 조리시간이 8분 정도로 즉석라면의 조리시간과 거의 필적할 만한 수준일 뿐만 아니라 편리성 및 만족도 평가에서도 매우 우수한 점수를 받았음을 알 수 있다.As shown in Table 1, it can be seen that the cooking time was about 8 minutes, which is almost comparable to that of instant noodles, and also received very good scores in the convenience and satisfaction evaluation.
<시험예 2> 관능평가<Test Example 2> Sensory evaluation
본 발명에 따른 샤브샤브 대패순대국의 관능적 특성을 관찰하기 위해, 상기 실시예 1에서 제조된 샤브샤브 대패순대국과 비교를 위해 순대국 식당에서 판매하는 순대국을 비교예 1로 하여 관능검사를 비교 실시하였다. 그 결과는 하기 표 2에 나타내었다.In order to observe the sensory characteristics of the shabu-shabu shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-sundae-sundae-guk according to the present invention and for comparison with the sundae-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-shabu-sundae soup prepared in Example 1 as Comparative Example 1, a sensory test was performed. The results are shown in Table 2 below.
관능검사 요원 20명을 대상으로 돼지 머리고기 및 순대의 조직감, 육류 및 육수의 잡내, 맛, 외관 및 전체적인 기호도에 대한 관능검사를 3회 반복하여 실시하였다. Twenty sensory test agents were repeatedly subjected to sensory tests on the texture of pork head meat and sundae, the smell of meat and broth, taste, appearance, and overall acceptability three times.
검사 방법으로는 5 점 비교 척도법을 사용하였으며, 아주 좋다는 5 점, 좋다는 4 점, 보통이다는 3 점, 싫다는 2 점, 아주 싫다는 1의 점수를 각각 부여하고, 최종 응답된 점수를 합하여 산술평균값을 연산하였다. As a test method, a 5-point comparison scale method was used, and 5 points for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for very dislike were given respectively, and the final responses were summed and calculated. Average values were calculated.
상기 표 2에서 보듯이, 돼지 머리고기와 순대의 조직감, 육류 및 육수의 잡내, 맛, 외관 및 전체적인 기호도 평가에서 실시예 1에서 제조된 샤브샤브 대패순대국이 우수한 평가를 받았다. As shown in Table 2, the shabu-shabu planer sundae soup prepared in Example 1 received an excellent evaluation in the evaluation of the texture of pork head meat and sundae, the taste, appearance, and overall preference of meat and broth.
특히 실시예 1에서 제조된 샤브샤브 대패순대국은 비교예 1의 순대국에 비하여 육류 및 육수의 잡내가 완벽하게 제거되고 순대국의 깊은 본연의 맛이 유지되는 것을 확인할 수 있었다.In particular, it was confirmed that the shabu-shabu shabu-shabu sundae soup prepared in Example 1 was completely removed from the meat and broth and the deep natural taste of the sundae soup was maintained compared to the sundae soup of Comparative Example 1.
<시험예 3> 저장성 평가<Test Example 3> Storage evaluation
본 발명에 따라 제조된 샤브샤브 대패순대국을 일주일간 냉장한 후 조리하여 상기 시험예 2와 동일한 방법으로 샤브샤브 대패순대국의 돼지 머리고기 및 순대의 조직감, 및 육류 및 육수의 잡내에 대한 평가를 수행하였다. 그 결과는 하기 표 3에 나타내었다.After refrigerating the shabu-shabu planer sundae soup prepared according to the present invention for a week, it was cooked and evaluated in the same manner as in Test Example 2 for the texture of pork head meat and sundae, and the taste of meat and broth. The results are shown in Table 3 below.
비교를 위해 순대국 식당에서 판매하는 순대국을 비교예 1로 하여 마찬가지로 일주일간 냉장한 후 조리하였다. For comparison, the sundae soup sold at a sundae soup restaurant was used as Comparative Example 1 and cooked after being refrigerated for a week.
상기 표 3에서 보듯이, 실시예 1에서 제조된 샤브샤브 대패순대국의 경우 일주일간 저장 후에도 돼지 머리고기 및 순대의 식감이 그대로 유지되고 육류 및 육수의 잡내가 발생하지 않는 것을 확인할 수 있었다.As shown in Table 3, in the case of the shabu-shabu shabu-shabu sundae soup prepared in Example 1, it was confirmed that the texture of pork head meat and sundae was maintained even after one week of storage, and there was no odor of meat and broth.
이상으로 본 발명의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적인 기술은 단지 바람직한 구현예일 뿐이며, 이에 본 발명의 범위가 제한되는 것이 아닌 점은 명백하다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항과 그의 등가물에 의하여 정의된다고 할 것이다.Having described specific parts of the present invention in detail above, it is clear that these specific techniques are only preferred embodiments for those skilled in the art, and the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.
Claims (6)
(S2) 오향, 팔각, 황칠 및 새우젓으로 이루어진 머리고기 양념을 제조하는 단계;
(S3) 상기 단계 (S1)의 머리고기 100 중량부에 대하여 상기 단계 (S2)에서 제조된 양념을 1 내지 5 중량부의 양으로 첨가하는 단계;
(S4) 상기 단계 (S3)에서 양념이 첨가된 머리고기를 삶는 단계;
(S5) 상기 단계 (S4)에서 삶은 머리고기에 압력을 가하여 납작하게 누르는 단계;
(S6) 상기 단계 (S5)에서 납작하게 누른 머리고기를 슬라이스하는 단계;
(S7) 돈뼈 육수를 우려낸 다음 1/2 내지 1/3의 부피로 농축하는 단계;
(S8) 고추가루, 물엿 및 물의 숙성액에 마늘과 소금을 가하여 다대기 양념을 제조하는 단계;
(S9) 상기 단계 (S7)에서 제조된 돈뼈 육수 농축물에 상기 단계 (S8)에서 제조된 다대기 양념을 혼합하는 단계; 및
(S10) 상기 단계 (S6)에서 슬라이스한 머리고기를 포장하고, 순대를 포장하고, 상기 단계 (S9)에서 제조된 육수와 혼합된 다대기 양념을 포장하는 단계를 포함하되,
상기 단계 (S2)에서 머리고기 양념은 새우젓 100 중량부에 대하여 오향 20 내지 40 중량부, 팔각 20 내지 40 중량부 및 황칠 20 내지 40 중량부를 혼합하여 제조되고,
상기 단계 (S8)에서 숙성액은 고춧가루 100 중량부에 대하여 물엿을 10 내지 20 중량부의 양으로 첨가한 다음 2 내지 3 부피배의 물을 첨가하여 65 내지 75℃에서 7.5 내지 8.5 시간 동안 숙성시켜 제조되며,
상기 다대기 양념을 혼합하는 단계는,
상기 돈뼈 육수 농축물의 100 중량부에 대하여 20 내지 30 중량부의 양으로 상기 다대기 양념을 혼합하는 것을 특징으로 하는 즉석용 샤브샤브 대패순대국 식품 포장체의 제조방법.
(S1) arranging the pork head so that the fat layer and the protein layer are uniformly positioned;
(S2) preparing a seasoning for head meat consisting of five spice, octagonal, hwangchil, and salted shrimp;
(S3) adding the seasoning prepared in step (S2) in an amount of 1 to 5 parts by weight based on 100 parts by weight of the head meat in step (S1);
(S4) boiling the head meat to which the seasoning was added in step (S3);
(S5) applying pressure to the meat boiled in step (S4) to flatten it;
(S6) slicing the head meat flattened in step (S5);
(S7) brewing the pork bone broth and then concentrating it to a volume of 1/2 to 1/3;
(S8) preparing a seasoning by adding garlic and salt to a ripening liquid of red pepper powder, starch syrup and water;
(S9) mixing the pork bone stock concentrate prepared in step (S7) with the seasoning prepared in step (S8); and
(S10) including the steps of packaging the head meat sliced in step (S6), packaging sundae, and packaging the seasoning mixed with the broth prepared in step (S9),
In the step (S2), the head meat seasoning is prepared by mixing 20 to 40 parts by weight of five spice, 20 to 40 parts by weight of octagon, and 20 to 40 parts by weight of hwangchil with respect to 100 parts by weight of salted shrimp.
In the step (S8), the aging solution is prepared by adding starch syrup in an amount of 10 to 20 parts by weight based on 100 parts by weight of red pepper powder, then adding 2 to 3 parts by volume of water and aging at 65 to 75 ° C for 7.5 to 8.5 hours. becomes,
The step of mixing the seasoning is,
Method for producing instant shabu-shabu shabu-shabu sundae soup food packaging, characterized in that mixing the seasoning in an amount of 20 to 30 parts by weight based on 100 parts by weight of the pork bone broth concentrate.
상기 단계 (S9)에서 돈뼈 육수 농축물 100 중량부에 대하여 20 내지 30 중량부의 양으로 다대기 양념을 혼합하는 것을 특징으로 하는 즉석용 샤브샤브 대패순대국 식품 포장체의 제조방법.According to claim 1,
In the step (S9), 20 to 30 parts by weight of the seasoning is mixed with respect to 100 parts by weight of the pork bone broth concentrate.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19980040302A (en) * | 1996-11-29 | 1998-08-17 | 김태수 | Manufacturing method of processed meat products using pig head |
| KR20030070723A (en) * | 2002-02-26 | 2003-09-02 | 최만석 | A instant pork soup mixed with sliced sundae |
| KR20080112590A (en) * | 2007-06-21 | 2008-12-26 | 손봉호 | Preparation method of spread meat |
| KR102109733B1 (en) * | 2019-11-11 | 2020-06-08 | 농업회사법인유한회사청강에프앤비 | Method for manufacturing Pig head pyeonyuk |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19980040302A (en) * | 1996-11-29 | 1998-08-17 | 김태수 | Manufacturing method of processed meat products using pig head |
| KR20030070723A (en) * | 2002-02-26 | 2003-09-02 | 최만석 | A instant pork soup mixed with sliced sundae |
| KR20080112590A (en) * | 2007-06-21 | 2008-12-26 | 손봉호 | Preparation method of spread meat |
| KR102109733B1 (en) * | 2019-11-11 | 2020-06-08 | 농업회사법인유한회사청강에프앤비 | Method for manufacturing Pig head pyeonyuk |
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