KR102517363B1 - Method for producing instant retort pork rice soup - Google Patents

Abstract

The present invention relates to a method for manufacturing retort instant pork rice soup and the retort instant pork rice soup manufactured by the method. The method includes a step of packaging retort rice, retort broth, sealed seasoned red-pepper sauce and vacuum-packed pork meat together.

Description

Method for producing instant retort pork rice soup {Method for producing instant retort pork rice soup}

The present invention comprises the steps of preparing retort rice; Boiled pork bones and pork avalanches in mushroom extract, remove fat and pork bones from boiled and cooled broth, slice and vacuum pack the pork avalanche, put the broth in a retort pouch, seal and heat to prepare retort broth; Putting the dadaegi into a bag and sealing it; and packaging the prepared retort rice, the prepared retort broth, the vacuum-packed pork avalanche, and the sealed dumplings together. It is about instant retort pork soup.

Pork soup is made by cutting various parts of pork, such as the head meat and intestines, and boiling them in broth. It is one of the traditional Korean foods that are still loved by the common people.

One problem with this pork soup is that it has a little bit of pork's unique smell, so people who are sensitive to this smell or have a weak stomach, especially children and women, are reluctant to eat it. Although it is eaten by adding spices or spices, these solutions do not reliably suppress such odors, so they have not been a fundamental solution.

In addition, pork soup has not changed significantly in its contents, taste and aroma, so far, so it has not properly responded to the tastes of the younger generation. New ingredients, flavors, and aromas were needed so that people could eat food and not get tired of eating it often.

As the Yeongdong region in Chungcheongbuk-do is the main producer of grapes, the Yeongdong Grape Festival is held every year in Yeongdong, where producers and consumers come together. It is a festival themed on grapes produced in Yeongdong, and includes various experience events such as grape picking, grape stomping, grape chocolate making, and wine making. do. The Grape Festival held in Yeongdong, the nation's best wine producing area, is attracting attention as a differentiated regional festival that attracts attention from people around the world beyond Korea. In addition, Yeongdong, which is designated as a special zone for the grape and wine industry, is naturally famous as the largest wine-producing region in Korea, to the extent that a wine-themed festival is held for the first time in Korea.

Korean Patent No. 1825434 discloses a method for manufacturing soup soup using herbal broth, and Korean Patent No. 1304609 discloses a method for manufacturing pork soup broth. It is different.

The present invention is to solve the above conventional problems, the present invention is to prepare pork soup using wine, a specialty of Yeongdong-gun, Chungcheongbuk-do and other agricultural special products, manufacturing conditions such as sub-material selection, material pretreatment, mixing, heating, etc. It is to provide a method for producing instant retort pork soup that can be easily heated and consumed immediately by optimizing, showing excellent flavor without smelling.

In order to solve the above problems, the present invention is (1) extracting by adding water to kelp and terri grass, and then filtering to prepare an extract; (2) preparing retort rice by soaking nonglutinous rice in water, adding the extract prepared in step (1) to the soaked nonglutinous rice, sealing it in a retort container, and heating; (3) preparing a mushroom extract by adding shiitake mushrooms, fingernail mushrooms, matarisun and pumpkin petals to water, followed by extraction and filtration; (4) soaking the pork bones in water to drain the blood; (5) Adding black pepper, bay leaf, whole black pepper and wine to boiling water and then blanching the pork bone and pork avalanches drained from the blood in step (4); (6) Boiled pork bones and pork avalanche in step (5) were added to the mushroom extract prepared in step (3), oil and pork bones were removed from the boiled and cooled broth, pork avalanche was sliced and vacuum-packed, and broth was in a retort pouch. Preparing a retort broth by sealing and heating in a container; (7) putting red pepper powder, soup soy sauce, rice wine, pepper, ginger powder, perilla powder, wilt powder, Schisandra chinensis, minced onion, minced garlic and salted shrimp into a bag and sealing it; and (8) the retort rice prepared in step (2), the retort broth prepared in step (6), the vacuum-packed pork avalanche in step (6), and the sealed dumplings in step (7) are packaged together. It provides a method for producing retort instant pork soup, characterized in that it is produced by including the step of doing.

In addition, the present invention provides retort instant pork soup prepared by the above method.

The retort instant pork soup of the present invention can provide soup with excellent flavor due to the deep and rich taste, effectively removing the smell peculiar to pork bones because the taste and aroma of pork bone broth and auxiliary ingredients are well harmonized. In addition, it has the advantage of being able to easily heat and consume it without the need to prepare ingredients separately by packaging the dumplings (sauce), pork avalanche, instant rice, and broth together.

In order to achieve the object of the present invention, the present invention

(1) extracting by adding water to kelp and terri grass, and then filtering to prepare an extract;

(2) preparing retort rice by soaking nonglutinous rice in water, adding the extract prepared in step (1) to the soaked nonglutinous rice, sealing it in a retort container, and heating;

(3) preparing a mushroom extract by adding shiitake mushrooms, fingernail mushrooms, matarisun and pumpkin petals to water, followed by extraction and filtration;

(4) soaking the pork bones in water to drain the blood;

(5) Adding black pepper, bay leaf, whole black pepper and wine to boiling water and then blanching the pork bone and pork avalanches drained from the blood in step (4);

(6) Boiled pork bones and pork avalanche in step (5) were added to the mushroom extract prepared in step (3), oil and pork bones were removed from the boiled and cooled broth, pork avalanche was sliced and vacuum-packed, and broth was in a retort pouch. Preparing a retort broth by sealing and heating in a container;

(7) putting red pepper powder, soup soy sauce, rice wine, pepper, ginger powder, perilla powder, wilt powder, Schisandra chinensis, minced onion, minced garlic and salted shrimp into a bag and sealing it; and

(8) The retort rice prepared in step (2), the retort broth prepared in step (6), the vacuum-packed pork avalanche in step (6) and the sealed dumplings in step (7) are packaged together. It provides a method for producing retort instant pork soup, characterized in that it is produced by including the step.

In the method for producing instant retort pork soup of the present invention, the extract in step (1) is preferably prepared by adding 900 to 1000 mL of water to 80 to 120 g of kelp and 40 to 60 g of terry grass at 90 to 110 ° C. It can be prepared by filtering after extracting for ~ 3 hours, and more preferably by adding 950 mL of water to 100 g of kelp and 50 g of kelp grass, extracting at 100 ° C. for 2 hours, and then filtering.

In addition, in the method of manufacturing instant retort pork soup of the present invention, the retort rice in step (2) is preferably soaked in water for 10 to 30 minutes, and then the soaked non-glutinous rice is added with an extract of 10.5 to 11.5: 8.5 to It can be prepared by adding it at a ratio of 9.5 (w: v), putting it in a retort container, sealing it, and heating it at 110-130 ° C. for 40-60 minutes. More preferably, after soaking non-glutinous rice in water for 20 minutes, the above It can be prepared by adding the extract to soaked nonglutinous rice at a ratio of 11:9 (w:v), putting it in a retort container, sealing it, and heating it at 121 ° C. for 50 minutes.

When the retort rice was prepared under the same conditions as in the steps (1) to (2), it was possible to prepare rice with excellent savory taste and flavor as well as excellent stickiness.

In addition, in the method for preparing instant retort pork soup of the present invention, the mushroom extract in step (3) is preferably 55 to 65 g of shiitake mushroom, 8 to 12 g of Unji mushroom, and 18 to 18 g of mushroom extract in 9 to 11 L of water. After adding 22 g and 8-12 g of pumpkin petals, extracting at 90-110 ° C for 50-70 minutes and filtering, more preferably, 60 g of shiitake mushrooms, 10 g of mushrooms in 10 L of water, It can be prepared by adding 20 g of net and 10 g of pumpkin petals, extracting at 100 ° C. for 60 minutes, and then filtering.

In addition, in the method of preparing instant retort pork soup of the present invention, in step (4), preferably, 600 to 800 g of pork bones are soaked in water for 7 to 9 hours to remove blood, and more preferably 700 g of pork bones You can soak it in water for 8 hours to drain the blood.

In addition, in the method for preparing instant retort pork soup of the present invention, step (5) is preferably 8-12 g of black pepper, 18-22 g of bay leaf, 25-35 g of whole black pepper and 35-45 mL of wine in boiling water. and 700-900 g of pork bone and pork avalanches, which have been drained of blood, and blanched for 5-10 minutes. More preferably, add 10 g of black pepper, 20 g of bay leaves, 30 g of whole pepper and 40 mL of wine to boiling water. Add the removed pork bones and 800 g of pork avalanches and blanch for 8 minutes.

In addition, in the method for producing instant retort pork soup of the present invention, step (6) is preferably broth boiled and cooled at 90 to 110 ° C. for 6 to 8 hours by adding boiled pork bone and pork avalanche to 9 to 11 L of mushroom extract. Retort broth can be prepared by removing fat and pork bones from the meat, slicing pig avalanches, vacuum-packing, putting the broth in a retort pouch, sealing it, and heating it at 110-130 ° C for 40-60 minutes, more preferably mushroom extract. Pork bone and pork avalanche boiled in 10 L, boiled at 100 ° C for 7 hours, grease and pork bone removed from the cooled broth, pork avalanche sliced and vacuum packed, broth put into a retort pouch, sealed and heated at 121 ° C for 50 minutes Thus, retort broth can be prepared.

By producing the retort broth under the same conditions as in the steps (3) to (6), it was possible to produce a broth with excellent taste by enhancing the deep taste and aroma without giving off the distinctive smell of pork bones.

In addition, in the method of manufacturing instant retort pork soup of the present invention, step (7) preferably includes 80 to 120 g of red pepper powder, 45 to 55 g of soy sauce for soup, 35 to 45 g of refined rice wine, 2.5 to 3.5 g of pepper, and ginger powder. 4~6 g, perilla powder 13~17 g, eggplant powder 4~6 g, Schisandra chinensis 8~12 g, minced onion 8~12 g, minced garlic 13~17 g and salted shrimp 13~17 g It can be put in a bag and sealed, more preferably red pepper powder 100 g, soup soy sauce 50 g, rice wine 40 g, black pepper 3 g, ginger powder 5 g, perilla powder 15 g, soymilk powder 5 g, Schisandra chinensis 10 g , 10 g of minced onion, 15 g of minced garlic, and 15 g of salted shrimp can be put in a bag and sealed. Manufacturing the dadaegi (sauce paste) under the above conditions could add the umami and flavor of rice soup.

The method for producing instant retort pork soup of the present invention is more specifically

(1) preparing an extract by adding 900 to 1000 mL of water to 80 to 120 g of kelp and 40 to 60 g of kelp, extracting at 90 to 110 ° C. for 1 to 3 hours, and then filtering;

(2) After soaking nonglutinous rice in water for 10 to 30 minutes, add the extract prepared in step (1) to the soaked nonglutinous rice in a ratio of 10.5 to 11.5:8.5 to 9.5 (w:v), and then put it in a retort container. Sealing and heating at 110 to 130 ° C. for 40 to 60 minutes to prepare retort rice;

(3) After putting 55~65 g of shiitake mushrooms, 8~12 g of mushrooms, 18~22 g of matarisun, and 8~12 g of pumpkin petals in 9~11 L of water, extract at 90~110℃ for 50~70 minutes. After filtering to prepare a mushroom extract;

(4) soaking 600-800 g of pork bones in water for 7-9 hours to drain blood;

(5) Add 8-12 g of black pepper, 18-22 g of bay leaf, 25-35 g of whole black pepper and 35-45 mL of wine to boiling water, and 700-900 g of pork bone and pork avalanche drained from step (4) above. Adding and blanching for 5 to 10 minutes;

(6) Boiled pork bones and pork avalanches from step (5) were added to 9-11 L of mushroom extract prepared in step (3), boiled at 90-110 ° C for 6-8 hours, and grease and pork bones were removed from the cooled broth. Preparing a retort broth by slicing and vacuum-packing the pig avalanche, sealing the broth in a retort pouch, and heating it at 110 to 130 ° C. for 40 to 60 minutes;

(7) Red pepper powder 80~120 g, soup soy sauce 45~55 g, refined rice wine 35~45 g, black pepper 2.5~3.5 g, ginger powder 4~6 g, perilla sesame powder 13~17 g, soybean flour 4~6 g, omija 8-12 g of greens, 8-12 g of minced onion, 13-17 g of minced garlic, and 13-17 g of salted shrimp are put into a bag and sealed; and

(8) The retort rice prepared in step (2), the retort broth prepared in step (6), the vacuum-packed pork avalanche in step (6) and the sealed dumplings in step (7) are packaged together. It may include steps

more specifically

(1) preparing an extract by adding 950 mL of water to 100 g of kelp and 50 g of kelp, extracting at 100 ° C. for 2 hours, and then filtering;

(2) After soaking nonglutinous rice in water for 20 minutes, add the extract prepared in step (1) to the soaked nonglutinous rice in a ratio of 11:9 (w:v), put it in a retort container, seal it, and seal it at 121 ° C. Preparing retort rice by heating for 50 minutes;

(3) 60 g of shiitake mushrooms, 10 g of mushrooms, 20 g of mushrooms, and 10 g of pumpkin petals were added to 10 L of water, extracted at 100 ° C. for 60 minutes, and then filtered to prepare a mushroom extract;

(4) soaking 700 g of pork bones in water for 8 hours to drain blood;

(5) Add 10 g of black pepper, 20 g of bay leaf, 30 g of whole black pepper and 40 mL of wine to boiling water, add 800 g of drained pork bone and pork avalanche in step (4) and blanch for 8 minutes;

(6) Boiled pork bones and pork avalanches from step (5) were added to 10 L of the mushroom extract prepared in step (3), boiled at 100 ° C for 7 hours, and grease and pork bones were removed from the cooled broth, and pork avalanche was sliced. Vacuum packaging, putting the broth in a retort pouch, sealing it, and heating it at 121 ° C. for 50 minutes to prepare a retort broth;

(7) Red pepper powder 100 g, soup soy sauce 50 g, refined rice wine 40 g, pepper 3 g, ginger powder 5 g, perilla seed powder 15 g, eggplant powder 5 g, Schisandra chinensis 10 g, minced onion 10 g, minced garlic 15 g, and Packing and sealing the bag made by mixing 15 g of salted shrimp; and

(8) The retort rice prepared in step (2), the retort broth prepared in step (6), the vacuum-packed pork avalanche in step (6) and the sealed dumplings in step (7) are packaged together. steps may be included.

The present invention also provides retort instant pork soup prepared by the above method.

Hereinafter, examples of the present invention will be described in detail. However, the following examples are only to illustrate the present invention, and the content of the present invention is not limited to the following examples.

Manufacturing Example 1. Retort pork soup

(1) 950 mL of purified water was added to 100 g of dried kelp and 50 g of turmeric leaves, extracted at 100 ° C for 2 hours, and then filtered to prepare an extract.

(2) After soaking nonglutinous rice in water at room temperature (20-25℃) for 20 minutes, the extract prepared in step (1) is added to the soaked nonglutinous rice at a ratio of 11:9 (w:v), and then retort container and sealed, and heated at 121 ° C. for 50 minutes using a retro-retort equipment (STERI-ACE (PRS-06-I VC, Kyunghan Co, LTd, Korea)) to prepare retort rice (180 g).

(3) After putting 60 g of shiitake mushroom, 10 g of fingernail mushroom, 20 g of matarisun, and 10 g of pumpkin petals in 10 L of water, extraction was performed at 100 ° C. for 1 hour, followed by filtration to prepare a mushroom extract.

(4) 700 g of pork bones were soaked in water and blood was drained for 8 hours while changing the water frequently.

(5) Add 10 g of black pepper, 20 g of bay leaf, 30 g of whole black pepper and 40 mL of wine (16% alcohol, 10 brix sugar, Youngdong red wine) to 1 L of boiling water, and separate from the pork bones drained from the blood in step (4) above. 800 g of the prepared pork avalanche was added and boiled for 8 minutes.

(6) Add the pork bone and pork avalanche blanched in step (5) to 10 L of the mushroom extract prepared in step (3), boil at 100 ° C for 7 hours, cool to 15 ° C or lower, discard fat and bones, The boiled avalanche was separated, sliced, and vacuum packed. The remaining broth is placed in a retort pouch, sealed, and heated at 121°C for 50 minutes using a retrofit device (STERI-ACE (PRS-06-Ⅰ VC, Kyunghan Co,LTd, Korea)) to obtain retort broth (500 g). manufactured.

(7) 100 g of red pepper powder, 50 g of soup soy sauce (Cheongjeongwon naturally aged soup soy sauce with sunlight), 40 g of rice wine (Micheong), 3 g of pepper, 5 g of ginger powder (Sandeulhae), 15 g of perilla seed powder, Village product) 5 g, Schisandra chinensis (add sugar to Schisandra fruit in a weight ratio of 1:1.2, mature for 3 months and filter) 10 g, minced onion 10 g, minced garlic 15 g, and salted shrimp 15 g. Each bag of 20 g was put into a bag and sealed.

(8) The retort rice prepared in step (2), the retort broth prepared in step (6), 30 g of vacuum-packed pork avalanches from step (6) and the sealed dumplings from step (7) By set packaging (milkiteization), a retort instant pork soup product was prepared.

Comparative Example 1. Retort pork soup

(1) 950 mL of purified water was added to 150 g of dried kelp, extracted at 100° C. for 2 hours, and filtered to prepare an extract.

(2) After soaking nonglutinous rice in water at room temperature (20-25℃) for 20 minutes, the extract prepared in step (1) is added to the soaked nonglutinous rice at a ratio of 11:9 (w:v), and then retort container and sealed, and heated at 121 ° C. for 50 minutes using a retro-retort equipment (STERI-ACE (PRS-06-I VC, Kyunghan Co, LTd, Korea)) to prepare retort rice (180 g).

(3) 700 g of pork bones were soaked in water and blood was drained for 8 hours while changing the water frequently.

(4) Add 10 g of black pepper, 20 g of bay leaves, 30 g of whole black pepper and 40 mL of soju (16.9 degrees, chamisul) to boiling water, add 800 g of drained pork bone and pork avalanche from step (3) and blanch for 8 minutes gave.

(5) Boiled pork bones and pork avalanches from step (4) in 10 L of purified water, boiled at 100 ° C for 7 hours, cooled to 15 ° C or less, discarded fat and bones, and separated boiled avalanche, sliced, and vacuum packed. . The remaining broth is placed in a retort pouch, sealed, and heated at 121°C for 50 minutes using a retrofit device (STERI-ACE (PRS-06-Ⅰ VC, Kyunghan Co,LTd, Korea)) to obtain retort broth (500 g). manufactured.

(6) 100 g of red pepper powder, 50 g of soup soy sauce (Cheongjeongwon's naturally aged soup soy sauce with sunlight), 40 g of refined rice wine, 3 g of black pepper, 5 g of ginger powder (Sandeulhae), 30 g of perilla seed powder, 10 g of minced onion , 20 g of the dried mangoes prepared by mixing 15 g of minced garlic and 15 g of salted shrimp were placed in bags and sealed.

(7) The retort rice prepared in step (2), the retort broth prepared in step (5), 30 g of vacuum-packed pork avalanches from step (5) and the sealed dumplings from step (6) By set packaging (milkiteization), a retort instant pork soup product was prepared.

Comparative Example 2. Retort pork soup

(1) 950 mL of purified water was added to 150 g of dried kelp, extracted at 100° C. for 2 hours, and filtered to prepare an extract.

(2) After soaking nonglutinous rice in water at room temperature (20-25℃) for 20 minutes, the extract prepared in step (1) is added to the soaked nonglutinous rice at a ratio of 11:9 (w:v), and then retort container and sealed, and heated at 121 ° C. for 50 minutes using a retro-retort equipment (STERI-ACE (PRS-06-I VC, Kyunghan Co, LTd, Korea)) to prepare retort rice (180 g).

(3) After putting 60 g of shiitake mushrooms and 40 g of fingernail mushrooms in 10 L of water, extraction was performed at 100 ° C. for 1 hour, followed by filtration to prepare a mushroom extract.

(4) 700 g of pork bones were soaked in water and blood was drained for 8 hours while changing the water frequently.

(5) Add 10 g of black pepper, 20 g of bay leaf, 30 g of whole black pepper and 40 mL of wine (16% alcohol, 10 brix sugar, Youngdong red wine) to 1 L of boiling water, and separate from the pork bones drained from the blood in step (4) above. 800 g of the prepared pork avalanche was added and boiled for 8 minutes.

(6) Add the pork bone and pork avalanche blanched in step (5) to 10 L of the mushroom extract prepared in step (3), boil at 100 ° C for 7 hours, cool to 15 ° C or lower, discard fat and bones, The boiled avalanche was separated, sliced, and vacuum packed. The remaining broth is placed in a retort pouch, sealed, and heated at 121°C for 50 minutes using a retrofit device (STERI-ACE (PRS-06-Ⅰ VC, Kyunghan Co,LTd, Korea)) to obtain retort broth (500 g). manufactured.

(7) 100 g of red pepper powder, 50 g of soup soy sauce (Cheongjeongwon naturally aged soup soy sauce with sunlight), 40 g of rice wine (Micheong), 3 g of pepper, 5 g of ginger powder (Sandeulhae), 15 g of perilla seed powder, Village product) 5 g, Schisandra chinensis (add sugar to Schisandra fruit in a weight ratio of 1:1.2, mature for 3 months and filter) 10 g, minced onion 10 g, minced garlic 15 g, and salted shrimp 15 g. Each bag of 20 g was put into a bag and sealed.

(8) The retort rice prepared in step (2), the retort broth prepared in step (6), 30 g of vacuum-packed pork avalanches from step (6) and the sealed dumplings from step (7) By set packaging (milkiteization), a retort instant pork soup product was prepared.

Comparative Example 3. Retort pork soup

(1) 950 mL of purified water was added to 150 g of turmeric leaves, extracted at 100 ° C for 2 hours, and then filtered to prepare an extract.

(2) After soaking nonglutinous rice in water at room temperature (20-25℃) for 20 minutes, the extract prepared in step (1) is added to the soaked nonglutinous rice at a ratio of 11:9 (w:v), and then retort container and sealed, and heated at 121 ° C. for 50 minutes using a retro-retort equipment (STERI-ACE (PRS-06-I VC, Kyunghan Co, LTd, Korea)) to prepare retort rice (180 g).

(3) After putting 60 g of matarisun and 40 g of pumpkin petals in 10 L of water, extraction was performed at 100 ° C. for 1 hour, followed by filtration to prepare a plant extract.

(4) 700 g of pork bones were soaked in water and blood was drained for 8 hours while changing the water frequently.

(5) Add 10 g of black pepper, 20 g of bay leaf, 30 g of whole black pepper and 40 mL of wine (16% alcohol, 10 brix sugar, Youngdong red wine) to 1 L of boiling water, and separate from the pork bones drained from the blood in step (4) above. 800 g of the prepared pork avalanche was added and boiled for 8 minutes.

(6) Add the pork bone and pork avalanche blanched in step (5) to 10 L of the plant extract prepared in step (3), boil at 100 ° C for 7 hours, cool to 15 ° C or lower, discard fat and bones, The boiled avalanche was separated, sliced, and vacuum packed. The remaining broth is placed in a retort pouch, sealed, and heated at 121°C for 50 minutes using a retrofit device (STERI-ACE (PRS-06-Ⅰ VC, Kyunghan Co,LTd, Korea)) to obtain retort broth (500 g). manufactured.

(7) 100 g of red pepper powder, 50 g of soup soy sauce (Cheongjeongwon naturally aged soup soy sauce with sunlight), 40 g of rice wine (Micheong), 3 g of pepper, 5 g of ginger powder (Sandeulhae), 15 g of perilla seed powder, Village product) 5 g, Schisandra chinensis (add sugar to Schisandra fruit in a weight ratio of 1:1.2, mature for 3 months and filter) 10 g, minced onion 10 g, minced garlic 15 g, and salted shrimp 15 g. Each bag of 20 g was put into a bag and sealed.

(8) The retort rice prepared in step (2), the retort broth prepared in step (6), 30 g of vacuum-packed pork avalanches from step (6) and the sealed dumplings from step (7) By set packaging (milkiteization), a retort instant pork soup product was prepared.

Example 1. Sensory test of retort pork soup according to material type

Taste, aroma, and overall acceptability were evaluated for 50 sensory test personnel trained with the retort soup of Preparation Example 1 and Comparative Examples 1 to 3, and a 5-point scale method (1 point: very bad, 2 points: bad, 3 points) Point: average, 4 points: good, 5 points: very good), and the results are shown in Table 1. The degree of preference for the smell was evaluated as 1 point: strong smell, 3 points: moderate smell, and 5 points: almost no smell.

Sensory test of retort pork soup according to the type of material division taste incense smell overall sign Preparation Example 1 4.4 4.5 0.8 4.4 Comparative Example 1 3.4 3.5 2.6 3.4 Comparative Example 2 3.7 3.8 2.0 3.7 Comparative Example 3 3.7 3.7 2.0 3.6

As a result, it was confirmed that the retort soup of Preparation Example 1 showed a high degree of preference without a smell compared to Comparative Examples, and it was confirmed that it was preferable to manufacture a soup product using the ingredients under the condition of 1.

Example 2. Sensory test of retort pork soup according to multi-material mixing ratio

Example with retort pork soup prepared by the method of Preparation Example 1 and retort pork soup prepared by the method of Preparation Example 1, but with different mixing ratios in step (7) (Comparative Examples 4 and 5) The sensory test was conducted in the same way as in 1.

Mixing ratio of multiple materials (g) material type Preparation Example 1 Comparative Example 4 Comparative Example 5 chili powder 100 60 140 soy sauce 50 60 40 Rice wine 40 50 30 pepper 3 One 5 ginger powder 5 8 2 Perilla Sesame Powder 15 20 10 ground flour 5 9 One Schizandra chinensis 10 15 5 chopped onion 10 15 5 chopped garlic 15 20 10 salted shrimp 15 10 20

Sensory test of retort pork soup according to multi-material mixing ratio division taste incense smell overall sign Preparation Example 1 4.4 4.5 0.8 4.4 Comparative Example 4 4.0 4.0 1.6 3.9 Comparative Example 5 3.8 3.9 1.8 3.8

As a result, it was confirmed that the retort pork soup of Preparation Example 1 showed a high degree of preference without a smell compared to Comparative Examples, and that the production of the rice under the condition of 1 goes well with the retort pork soup of the present invention. .

Claims (5)

(1) extracting by adding water to kelp and terri grass, and then filtering to prepare an extract;
(2) preparing retort rice by soaking nonglutinous rice in water, adding the extract prepared in step (1) to the soaked nonglutinous rice, sealing it in a retort container, and heating;
(3) preparing a mushroom extract by adding shiitake mushrooms, fingernail mushrooms, matarisun and pumpkin petals to water, followed by extraction and filtration;
(4) soaking the pork bones in water to drain the blood;
(5) Adding black pepper, bay leaf, whole black pepper and wine to boiling water and then blanching the pork bone and pork avalanches drained from the blood in step (4);
(6) Boiled pork bones and pork avalanche in step (5) were added to the mushroom extract prepared in step (3), oil and pork bones were removed from the boiled and cooled broth, pork avalanche was sliced and vacuum-packed, and broth was in a retort pouch. Preparing a retort broth by sealing and heating in a container;
(7) putting red pepper powder, soup soy sauce, rice wine, pepper, ginger powder, perilla powder, wilt powder, Schisandra chinensis, minced onion, minced garlic and salted shrimp into a bag and sealing it; and
(8) The retort rice prepared in step (2), the retort broth prepared in step (6), the vacuum-packed pork avalanche in step (6) and the sealed dumplings in step (7) are packaged together. A method for producing retort instant pork soup, characterized in that it is prepared by including the step. The method of claim 1, wherein the mushroom extract in step (3) is prepared by adding 55 to 65 g of shiitake mushrooms, 8 to 12 g of fingernail mushrooms, 18 to 22 g of Matarisun, and 8 to 12 g of pumpkin petals in 9 to 11 L of water. Method for producing retort instant pork soup characterized in that it is prepared by extraction and filtration after. According to claim 2,
(1) preparing an extract by adding 900 to 1000 mL of water to 80 to 120 g of kelp and 40 to 60 g of terry grass for extraction, followed by filtration;
(2) After soaking nonglutinous rice in water for 10 to 30 minutes, add the extract prepared in step (1) to the soaked nonglutinous rice in a ratio of 10.5 to 11.5:8.5 to 9.5 (w:v), and then put it in a retort container. Sealing and heating to prepare retort rice;
(3) preparing a mushroom extract by adding 55 to 65 g of shiitake mushrooms, 8 to 12 g of mushrooms, 18 to 22 g of matarisun, and 8 to 12 g of pumpkin petals in 9 to 11 L of water, extracting, and filtering;
(4) soaking 600-800 g of pork bones in water to drain blood;
(5) Add 8-12 g of black pepper, 18-22 g of bay leaves, 25-35 g of whole black pepper and 35-45 mL of wine to boiling water, and 700-900 g of drained pork bones and pork avalanches from step (4) above. Adding and blanching;
(6) Boiled pork bones and pork avalanches in step (5) were added to the mushroom extract prepared in step (3), grease and pork bones were removed from the boiled and cooled broth, pork avalanche was sliced and vacuum packed, and broth was in a retort pouch. Preparing a retort broth by sealing and heating in a container;
(7) Red pepper powder 80~120 g, soup soy sauce 45~55 g, rice wine 35~45 g, black pepper 2.5~3.5 g, ginger powder 4~6 g, perilla sesame powder 13~17 g, soybean flour 4~6 g, omija 8-12 g of greens, 8-12 g of minced onion, 13-17 g of minced garlic, and 13-17 g of salted shrimp are put into a bag and sealed; and
(8) The retort rice prepared in step (2), the retort broth prepared in step (6), the vacuum-packed pork avalanche in step (6) and the sealed dumplings in step (7) are packaged together. A method for producing retort instant pork soup, characterized in that it is prepared by including the step. According to claim 3,
(1) preparing an extract by adding 900 to 1000 mL of water to 80 to 120 g of kelp and 40 to 60 g of kelp, extracting at 90 to 110 ° C. for 1 to 3 hours, and then filtering;
(2) After soaking nonglutinous rice in water for 10 to 30 minutes, add the extract prepared in step (1) to the soaked nonglutinous rice in a ratio of 10.5 to 11.5:8.5 to 9.5 (w:v), and then put it in a retort container. Sealing and heating at 110 to 130 ° C. for 40 to 60 minutes to prepare retort rice;
(3) After putting 55~65 g of shiitake mushrooms, 8~12 g of mushrooms, 18~22 g of matarisun, and 8~12 g of pumpkin petals in 9~11 L of water, extract at 90~110℃ for 50~70 minutes. After filtering to prepare a mushroom extract;
(4) soaking 600-800 g of pork bones in water for 7-9 hours to drain blood;
(5) Add 8-12 g of black pepper, 18-22 g of bay leaf, 25-35 g of whole black pepper and 35-45 mL of wine to boiling water, and 700-900 g of pork bone and pork avalanche drained from step (4) above. Adding and blanching for 5 to 10 minutes;
(6) Boiled pork bones and pork avalanches from step (5) were added to 9-11 L of mushroom extract prepared in step (3), boiled at 90-110 ° C for 6-8 hours, and grease and pork bones were removed from the cooled broth. Preparing a retort broth by slicing and vacuum-packing the pig avalanche, sealing the broth in a retort pouch, and heating it at 110 to 130 ° C. for 40 to 60 minutes;
(7) Red pepper powder 80~120 g, soup soy sauce 45~55 g, refined rice wine 35~45 g, black pepper 2.5~3.5 g, ginger powder 4~6 g, perilla sesame powder 13~17 g, soybean flour 4~6 g, omija 8-12 g of greens, 8-12 g of minced onion, 13-17 g of minced garlic, and 13-17 g of salted shrimp are put into a bag and sealed; and
(8) The retort rice prepared in step (2), the retort broth prepared in step (6), the vacuum-packed pork avalanche in step (6) and the sealed dumplings in step (7) are packaged together. A method for producing retort instant pork soup, characterized in that it is prepared by including the step. Retort instant pork soup prepared by the method of any one of claims 1 to 4.