KR102537687B1 - Cooked Kimchi stew meal kits, and method for manufacturing of thereof - Google Patents

Abstract

The present invention relates to a cooked frozen meal kit.
In the present invention, the soup of the stew is completed through a step-by-step cooking process using each ingredient of the stew, the ingredients used in the soup manufacturing process are stored separately from the soup, and the finished broth and ingredients are packaged in a predetermined unit. By manufacturing the meal kit, the purpose is to provide a fully cooked stew meal kit and its manufacturing method that can provide a constant taste of stew and texture of ingredients without going through a separate cooking process. It is intended to provide a frozen and fully cooked stew meal kit that can be easily eaten while maintaining a long shelf life like a simple home meal, while maximizing the taste and texture of stews including the contents.

Description

Cooked Kimchi stew meal kits and method for manufacturing the same

The present invention relates to a cooked frozen finished meal kit product, and more particularly, broth is prepared through a cooking process, the contents used in the cooking process are stored separately, and the broth and contents are packaged and frozen. It relates to a cooked stew meal kit provided as a cooked stew meal kit and a method for manufacturing the cooked stew meal kit.

In everyday life, instant food occupies a large portion of food for modern people, and various instant foods are sold. In recent years, unlike instant foods such as existing frozen foods, simple home meals are being used that can be a meal by heating immediately after cooking.

However, in the case of such simple home meals, products are manufactured by cooking food and processing (heating, sterilization, cooling, etc.) to distribute the cooked food. The taste of is different from the taste that was intended to be realized, and it was difficult to provide the user with the texture of the contents (ingredients), especially in stews.

In recent years, meal kit products in which ingredients are provided separately so that users can cook and eat them are being provided.

What is a meal kit? It is a product that consists of a set of prepared ingredients necessary for cooking, seasonings in just the right amount, and recipes. Fresh foods and ingredients are delivered in a refrigerated state before cooking, and consumers must cook them themselves according to the enclosed recipe. [reference; Naver encyclopedia of knowledge (dictionary of current events)

In this way, the meal kit refers to a product that is cooked using ingredients in a refrigerated state before cooking without purchasing and preparing the ingredients.

Recently, a variety of meal kits such as stews, hotpots, back ribs, and steamed chicken are being sold.

Korean Patent Registration No. 10-2314230, "Method for manufacturing soft tofu with improved nutrition, hygiene and storability, and soft tofu milk kit produced by this method", Korean Patent Registration No. 10-2412267, Steamed Back Ribs with Kimchi As in the method of manufacturing a meal kit and the meal kit manufactured by the method, the user can cook and eat using the ingredients in the meal kit.

However, such a meal kit simply uses each ingredient to cook the final dish according to the recipe provided by the manufacturer, and the taste may vary depending on the cooking environment and the implementation of the cooking method. Depending on the order of input of ingredients, the taste may change, so it is difficult to maintain a constant taste.

In the present invention, in view of this point, each ingredient of the stew is used to complete the soup of the stew through a step-by-step cooking process, the ingredients used in the soup manufacturing process are stored separately from the soup, and the finished broth and ingredients are stored. It is intended to provide a fully cooked stew meal kit and its manufacturing method that can provide a constant taste of stew and texture of ingredients without going through a separate cooking process by packaging in a predetermined unit to manufacture a meal kit.

The cooked stew meal kit of the present invention is composed of cooked broth and stew contents generated in the cooking process, and is a cooked stew meal kit in which the broth and stew contents generated in each cooking process are packaged according to packaging units and stored frozen. The soup is created through a cooking process for each cooking unit by using one or more ingredients as a cooking unit according to the order of the stew recipe, and the contents of the stew are characterized by consisting of ingredients cooked through each cooking process. .

In addition, in the cooked stew meal kit of the present invention, the contents of the stew may further include ingredients that are not cooked according to the stew recipe separately from the cooking process.

The method for manufacturing the cooked stew meal kit of the present invention,

A food ingredient preparation process of preparing purified water and stew contents to be cooked and manufactured at once in consideration of the number of meal kits to be manufactured according to the weight ratio of the broth and stew contents of the finished stew meal kit;

A cooking process for each stew contents in which purified water and prepared stew contents are put into purified water as a cooking unit, heated and cooked, and refrigerated in a contents storage according to the order of the stew recipe;

Soup storage that completes the cooking process for each stew contents above to create broth, measures the salinity of the soup, compares it with the salinity reference value, adjusts the salinity of the soup according to the difference with the salinity reference value, and stores the soup in the soup storage process and

It is characterized in that it comprises a meal kit manufacturing completion process of packaging the broth and stew contents in a predetermined packaging unit per meal kit to complete the manufacturing of the meal kit and storing it in a freezer.

According to the present invention, the frozen finished product does not require a separate cooking process, so the cooking time is greatly reduced compared to existing meal kit products.

In addition, according to the present invention, stew soup is prepared using ingredients for each cooking process, and the ingredients used for this are separately stored to configure the soup and contents (ingredients) as a meal kit product, so that the original cooking is as if cooked right away. It is possible to maximize the taste of the food and maximize the texture of the contents (ingredients).

In addition, the existing meal kit products have a very short shelf life by distributing raw materials before cooking, whereas the meal kit of the present invention is a frozen and fully cooked product and has a very long shelf life.

Therefore, it is possible to provide a frozen and fully cooked stew meal kit that can be easily eaten while maintaining a long shelf life like a simple home meal while maximizing the taste and texture of stews including broth and contents.

1 is a view showing the manufacturing process of the first embodiment of the finished kimchi stew meal kit in the cooked kimchi stew meal kit of the present invention.
Figure 2 is a view showing the manufacturing process of the second embodiment of the finished soybean paste stew meal kit in the present invention.
Figure 3 is a view showing the manufacturing process of the third embodiment of the finished kimchi bagae stew meal kit in the present invention.

First, terms used in the specification and claims of the present invention were selected as general terms in consideration of functions in various embodiments of the present invention. However, these terms may vary depending on the intention of a technician working in the field, legal or technical interpretation, and the emergence of new technologies. Also, some terms may be terms arbitrarily selected by the applicant. These terms may be interpreted as the meanings defined in this specification, and if there is no specific term definition, they may be interpreted based on the overall content of this specification and common technical knowledge in the art.

Also, in the present specification and claims, terms including ordinal numbers such as 'first' and 'second' may be used to distinguish between elements. These ordinal numbers are used to distinguish the same or similar components from each other, and the meaning of the term should not be limitedly interpreted due to the use of these ordinal numbers. For example, elements combined with such ordinal numbers should not be construed as limiting the use order or arrangement order by the number. If necessary, each ordinal number may be used interchangeably.

The cooked stew meal kit of the present invention is composed of cooked broth and stew contents generated in the cooking process, and the broth and stew contents generated in each cooking process are separately packaged according to the packaging unit and stored frozen. ,

The broth is created through a cooking process for each cooking unit using one or more ingredients as a cooking unit according to the order of the stew recipe, and the contents of the stew are composed of ingredients cooked through each cooking process.

The stew contents may further include ingredients that are not cooked according to the stew recipe, apart from the cooking process.

In the cooked stew meal kit of the present invention, the ingredients for creating soup and stew contents according to the stew recipe are prepared, the stew contents are completed through each cooking process in a cooking unit, and the soup is completed by completing all cooking processes.

The manufacturing method of such a cooked stew meal kit,

In consideration of the number of meal kits to be manufactured according to the weight ratio of the soup and stew contents of the finished stew meal kit, the ingredient preparation process of preparing purified water (water) and stew contents to be cooked and manufactured at once,

A cooking process for each stew contents in which purified water and prepared stew contents are put into purified water as a cooking unit, heated and cooked, and refrigerated in a contents storage according to the order of the stew recipe;

A soup storage process of completing all the cooking processes for the contents of each stew to create broth and storing the soup in a soup storage;

It includes the completion process of preparing the meal kit by packaging the contents of the soup and stew in a defined packaging unit per meal kit to complete the manufacture of the meal kit and storing it in a freezer at -18 ° C to -19 ° C.

In the manufacturing method of such a cooked stew meal kit,

The ingredient preparation process is a process of determining and preparing the amount of ingredients to be used for cooking in one manufacturing process in consideration of the composition ratio, that is, the weight ratio, of the contents of soup and stew to be packaged in one meal kit.

That is, to determine the amount of ingredients according to the number of meal kits to be manufactured through one manufacturing process, ingredients can be prepared with a weight ratio of the contents of each stew to purified water (water).

The cooking process is a process for generating stew contents to be included in the meal kit through cooking of each stew contents, and the cooking process may be determined according to the number of each stew contents and cooking unit.

That is, the contents of the stew are divided into one or more cooking units, and the contents of the stew are created through a cooking process for each cooking unit.

The soup cooking completion process is a process of creating soup by completing cooking of all stew contents.

The process of manufacturing the meal kit is a process of packaging the contents of the soup and stew to complete the meal kit. Let the meal kit be completed.

The stew contents may further include ingredients that are not cooked according to the stew recipe, apart from the cooking process.

The process of the cooked stew meal kit of the present invention will be described in detail with examples of kimchi stew, soybean paste stew, and kimchi bag stew as follows.

In the first embodiment of the present invention, the method for manufacturing a fully cooked kimchi stew meal kit,

For purified water (water) and purified water, 0.023 part by weight of green onion, 0.023 part by weight of onion, 0.386 part by weight of kimchi, 0.273 part by weight of black pork, 0.068 part by weight of kimchi sauce, 0.009 part by weight of red pepper powder, 0.001 part by weight of pepper, 0.009 part by weight of pork fat The first process of doing,

A second process of adding 0.023 parts by weight of green onion and 0.023 part by weight of onion to purified water, heating, and removing the green onion and onion when the purified water boils to complete sampling;

A second process of adding 0.386 parts by weight of kimchi to the water generated through the second process and boiling it for 5 to 7 minutes, then taking out the kimchi and refrigerating it in a storage;

A third process of adding 0.273 parts by weight of black pig to the broth from which kimchi was taken out, boiling it for 5 to 7 minutes, and then taking out the black pig and refrigerating it in a storage;

A fourth process of adding 0.068 parts by weight of kimchi sauce, 0.009 parts by weight of red pepper powder, and 0.068 parts by weight of kimchi sauce to the broth from which the black pig was extracted and heating for 8 to 10 minutes;

A fifth process of adding 0.009 parts by weight of pork fat and boiling it for 5 minutes at a temperature of 85 ° C to 90 ° C;

The salinity of the broth is measured, compared with the salinity reference value (1.52% to 1.6%), and the salinity of the soup is adjusted according to the information on the amount of kimchi sauce or purified water input for the difference with the salinity reference value, and the broth satisfying the salinity reference value is 85 ℃ to 89 A sixth step of storing in a broth storage at ° C;

It consists of a seventh process of packaging the broth and stew contents stored in the storage bin according to the predetermined packaging weight to complete the meal kit and storing it frozen at -18 ° C to -19 ° C.

The process of performing the first embodiment of the present invention, the method for manufacturing a fully cooked kimchi stew meal kit consisting of such a process, will be described with reference to FIG. 1 as follows.

Table 1 below is a table showing the ingredients and their weight ratios according to the finished Kimchi Stew Meal Kit recipe based on the number of 5000 meal kits (packs) manufactured through one manufacturing process.

ingredients Volume parts by weight Purified water 2200kg One kimchi 850kg 0.386 Kimchi Sauce 150kg 0.068 chili powder 20kg 0.009 pepper 1.25kg 0.001 green onion 50kg 0.023 onion 50kg 0.023 Black Pig 600kg 0.273 pork fat 20kg 0.009

1 is a view showing the manufacturing process of the cooked kimchi stew meal kit for the ingredients as in Table 1 of the first embodiment in the cooked meal kit of the present invention.

Add 50kg of green onion and 50kg of onion to 2200kg of purified water and heat it. When the purified water boils, remove the green onion and onion to complete the collection.

At this time, put the green onion and onion in a stainless steel net and put them in purified water so that they can be easily removed.

Here, green onions and onions are used only to complete the collection.

When the collection is completed in this way, 850 kg of kimchi is added to the collection and boiled for 5 to 7 minutes.

After that, take out the kimchi and store it in the refrigerator.

Add 600 kg of black pork to the broth after removing the kimchi as described above and boil for 5 to 7 minutes.

After that, the black pig is taken out and stored in the refrigerator.

In this way, add 150kg of kimchi sauce, 20kg of red pepper powder, and 1.25kg of pepper to the water from which the black pig is extracted and heat for 8 to 10 minutes.

Thereafter, 20 kg of trimmed pork fat is added and boiled for 5 minutes at a temperature of 85 ° C to 90 ° C to brew the broth.

When the broth process is completed, the salinity of the broth is checked using a salinity meter, and it is checked whether the salinity standard value of 1.52% to 1.6% set in the kimchi stew recipe is satisfied.

When the broth satisfies the predetermined salinity, the soup is stored in a broth storage at a temperature of 85 ° C to 89 ° C.

At this time, if the salinity standard value is not satisfied, the salinity is adjusted to the salinity standard value through the difference with the salinity standard value. Lower the salinity to match the current standard value.

Table 2 below is a chart showing information on kimchi sauce input amount and purified water input amount according to salinity, and is a chart showing the relationship between kimchi sauce input amount and purified water input amount for the difference between currently measured salinity and salinity reference value.

salinity Amount of Kimchi Sauce purified water input 1.44 109.0.g 0g 1.46 81.8.g 0g 1.48 68.15g 0g 1.5 27.2g 0g 1.52 to 1.6 0g 0g 1.62 0g 400g 1.64 0g 600g 1.66 0g 1.2g 1.68 0g 1.6kg

Here, as shown in Table 2, the salinity is adjusted by referring to the kimchi sauce input amount information and the purified water input amount information for the difference between the measured salinity and the salinity reference value.

For example, if the salinity is 1.5, which is less than the salinity reference value, 27.2 g of kimchi sauce is added to adjust the salinity by referring to the kimchi sauce input amount information for the difference of 0.02 between the salinity reference value of 1.52 and the current salinity of 1.5 measured, and the salinity is the salinity. In the case of 1.62 exceeding the reference value, 400 g of refined input amount information set for the difference 0.02 between the salinity reference value 1.6 and the measured current salinity 1.62 is input to adjust the salinity.

Kimchi sauce input amount information and purified water input amount information as shown in Table 2 may be determined according to the relationship between the purified water and the kimchi sauce input amount and the salinity relationship between the purified water and the kimchi sauce amount through the test.

When all the cooking processes are completed in this way, the broth stored at a predetermined temperature in the broth storage and the contents of the stew refrigerated in the storage are packaged according to the predetermined packaging weight.

The packaging weight is 340g of broth, 130g of kimchi, and 80g of black pork, and consists of a total of 550g.

After that, the packaged soup and contents are finally packaged to complete the meal kit.

The completed kimchi stew meal kit is stored frozen at -18 ° C to -19 ° C in a freezer.

In this way, by making 5,000 kimchi stew meal kits through one cooking manufacturing process and storing them in a refrigerator, the manufacturing process of the meal kit is completed, and the amount (number, pack) of meal kits manufactured at one time varies. Table As shown in 1, the manufacturing process of the meal kit can be performed by preparing ingredients in consideration of the weight part set based on purified water.

Here, the ingredients in Table 1 are prepared in sufficient quantities compared to the packaging weight in consideration of the loss during the cooking process.

On the other hand, in the second embodiment of the present invention, the method for manufacturing a fully cooked soybean paste stew meal kit,

A first step of preparing purified water (water), 0.25 parts by weight of beef belly, 0.063 parts by weight of pumpkin, 0.038 parts by weight of onions, 0.013 parts by weight of Cheongyang pepper, 0.069 parts by weight of soybean sauce and 0.075 parts by weight of potatoes,

A second process of heating and boiling purified water, slicing and preparing potatoes, and when the purified water boils, put 0.075 parts by weight of the sliced potatoes in a stainless steel net, blanch for 3 to 5 minutes, and remove and refrigerate in a storage;

A third process of adding 0.25 parts by weight of beef pork belly to the purified water in which the potatoes were boiled and putting it in a stainless steel net, heating it for 4 to 5 minutes, and then removing it and storing it in a refrigerator in a refrigerator;

A fourth process of removing the oil floating on the top of the purified water from which the beef pork belly was taken out, adding 0.069 parts by weight of soybean sauce, stirring it well, and boiling it for 5 to 7 minutes;

The salinity of the broth is measured, compared with the salinity reference value (1.5% to 1.7%), and the salinity of the broth is adjusted according to the information on the input amount of soybean sauce or purified water for the difference with the salinity reference value, and the broth satisfying the salinity reference value is 85 ℃ to 89 ℃ A fifth process of storing in a broth storage at ° C;

The soup stored in the soup storage, boiled potatoes, beef pork belly, and prepared pumpkin, onion, and Cheongyang pepper contents stored in the storage storage are packaged according to the specified packaging weight to complete the meal kit and stored frozen at -18 ° C to -19 ° C. made up of process

The process of performing the second embodiment of the present invention, the method of manufacturing a fully cooked soybean paste stew meal kit consisting of such a process, will be described with reference to FIG. 2.

Table 3 below is a table showing the ingredients and their weight ratios according to the recipe for the cooked soybean paste stew meal kit based on 100 meal kits (packs).

ingredients Volume parts by weight Purified water 80kg One Beef Samgyeop 20kg 0.25 potato 6kg 0.075 pumpkin 5kg 0.063 onion 3kg 0.038 Cheongyang Pepper 1kg 0.013 Soybean Sauce 5.5kg 0.069

Figure 2 is a view showing the manufacturing process of the fully cooked soybean paste stew meal kit for the ingredients as in Table 3 of the second embodiment in the present invention.

Boil 80 kg of purified water and prepare by slicing 6 kg of prepared potatoes.

When the purified water boils, put the trimmed sliced potatoes in a stainless steel net, blanch for 3 to 5 minutes, remove, and refrigerate in storage.

Then, put 20 kg of beef samgyeop in a stainless steel net, put it in the purified water from which the potatoes were taken out, heat it for 4 to 5 minutes, and then take it out and store it in a refrigerator.

After removing the oil floating on the top of the purified water from which the meat was taken out, dissolve 5.5 kg of soybean sauce and boil it for 5 to 7 minutes.

At this time, the soybean sauce is released and the temperature of the boiled broth is maintained at 85 ° C to 90 ° C.

In this way, after boiling the soybean sauce for 5 to 7 minutes, the salinity of the broth is checked using a salinity meter, and it is checked whether the standard value of 1.5% to 1.7% of salinity specified in the soybean paste stew recipe is satisfied.

When the broth satisfies the predetermined salinity, the soup is stored in a broth storage at a temperature of 85 ° C to 89 ° C.

At this time, if the salinity standard value is not satisfied, the salinity is adjusted to the salinity standard value through the difference with the salinity standard value. Lower the salinity to match the current standard value.

Table 4 below is a chart showing soybean sauce input amount information and purified water input amount information according to salinity.

salinity Doenjang sauce input amount purified water input 1.42 110g 0g 1.44 82.5g 0g 1.46 55g 0g 1.48 27.5g 0g 1.5 to 1.7 0g 0g 1.72 0g 400g 1.74 0g 800g 1.76 0g 1.2kg 1.78 0g 1.6kg

Here, as shown in Table 4, the salinity is adjusted by referring to the kimchi sauce input amount information and the purified water input amount information for the difference between the measured salinity and the salinity reference value.

For example, if the salinity is 1.48, which is less than the salinity reference value, 27.5 g of kimchi sauce is added to adjust the salinity by referring to the soybean sauce input amount information for the difference 0.02 between the salinity reference value of 1.5 and the current salinity of 1.48 measured, and the salinity is the salinity. In the case of 1.72 exceeding the reference value, 400 g of refined input amount information set for the difference 0.02 between the salinity reference value 1.7 and the measured current salinity 1.72 is input to adjust the salinity.

Information on the input amount of soybean sauce and purified water as shown in Table 4 can be determined according to the relationship between the amount of purified water and soybean sauce input and the salinity relationship between the amount of soybean sauce compared to purified water through testing.

When all the cooking processes are completed in this way, the contents of the broth stored at a predetermined temperature in the broth storage, potatoes stored in the storage, beef pork belly, and prepared pumpkin, onion, and Cheongyang pepper are packaged according to the predetermined packaging weight to complete the meal kit.

The packaging weight of the meal kit consists of 340 g of broth, 70 g of beef belly, 50 g of potato, 50 g of pumpkin, 30 g of onion, and 10 g of Cheongyang pepper, totaling 550 g.

The finished soybean paste stew meal kit is stored frozen at -18 ° C to -19 ° C in a freezer.

In this way, 100 soybean paste stews are produced and stored frozen through one cooking manufacturing process, and when the amount (number, pack) of meal kits produced at one time varies, as shown in Table 3, Prepare ingredients considering the set weight ratio.

Here, the ingredients in Table 3 are prepared in sufficient quantities compared to the packaging weight in consideration of the loss during the cooking process.

The third embodiment of the present invention, the method for manufacturing the finished kimchi bag stew meal kit,

Purified water (water), with respect to purified water, 0.086 parts by weight of auxiliary sauce, 0.114 parts by weight of kimchi, 0.025 parts by weight of chotham, 0.057 parts by weight of luncheon meat, 0.045 parts by weight of baked beans, 0.034 parts by weight of minced meat, 0.023 parts by weight of pepperoni A first step of preparing 0.023 parts by weight of bacon and 0.136 parts by weight of conking;

A second process of heating purified water to boil, and when the purified water boils, put 0.086 parts by weight of pork fat in a stainless steel net and heat for 3 to 5 minutes to remove pork fat;

A third process of putting 0.114 parts by weight of kimchi, heating it for 5 to 6 minutes, removing it, and refrigerating it in a storage;

A fourth step of brewing broth by adding 0.086 parts by weight of budae stew sauce and dissolving it well and heating it for 8 to 10 minutes;

The salinity of the broth is measured, compared with the salinity reference value (1.3% to 1.5%), and the salinity of the broth is adjusted according to the information on the amount of Budae Jjigae sauce or purified water input for the difference with the salinity reference value, and the broth satisfying the salinity reference value is 85 ℃ to 85 ℃ A fifth process of storing in a broth storage at 89 ° C;

The contents of the soup stored in the soup storage, the kimchi stored in the storage, and the prepared chot ham, luncheon meat, baked beans, minced meat, pepperoni, bacon, and conking are packed according to the specified packaging weight to complete the meal kit, and then -18℃ to - It consists of the 7th process of freezing storage within 19 ℃.

The process of performing the third embodiment of the present invention, the method of manufacturing the finished kimchi bagae stew meal kit consisting of such a process, will be described as follows.

Table 5 below is a table showing the ingredients and their weight ratios according to the recipe for the finished kimchi budae stew meal kit based on 5000 meal kits (packs).

ingredients Volume parts by weight Purified water 2200kg One Budae Stew Sauce 190kg 0.086 kimchi 250kg 0.114 Chot Ham 55kg 0.025 luncheon meat 125kg 0.057 Baked Beans 100kg 0.045 Minchi 75kg 0.034 pepperoni 50kg 0.023 bacon 50kg 0.023 conking 300kg 0.136 pork fat 20kg 0.086

3 is a view showing the manufacturing process of the fully cooked kimchi budae stew meal kit for the ingredients as in Table 5 of the third embodiment in the present invention.

Prepare by boiling 2200 kg of purified water and trimming 20 kg of pork fat.

When the purified water boils, put 20 kg of trimmed pork fat in a stainless steel net, heat it for 3 to 5 minutes, and remove it.

Put 250 kg of kimchi and heat it for 5 to 6 minutes, then take it out and store it in a refrigerator.

After that, add 190kg of Budae Jjigae sauce, dissolve it well, and heat it for 8 to 10 minutes to brew the soup.

At this time, the budae stew sauce is released to maintain the temperature of the boiled broth at 85 ° C to 90 ° C.

After brewing the soup with the budae-jjigae sauce in this way, the salinity of the broth is checked using a salinity meter, and it is checked whether the salinity standard value of 1.3% to 1.5% specified in the kimchi budae-jjigae recipe is satisfied.

When the broth satisfies the predetermined salinity, the soup is stored in a broth storage at a temperature of 85 ° C to 89 ° C.

At this time, if the salinity standard value is not satisfied, the salinity is adjusted to the salinity standard value through the difference with the salinity standard value. If the salinity is less than the salinity standard value, the salinity is adjusted by adding Budae stew sauce. It lowers the salinity to match the current reference value.

The following Table 6 is a chart showing information on the input amount of budae stew sauce and the amount of purified water according to salinity.

salinity Budae Stew Sauce Input Amount purified water input 1.22 138.18g 0g 1.24 103.6g 0g 1.26 69.09g 0g 1.28 34.5g 0g 1.3 to 1.5 0g 0g 1.52 0g 400g 1.54 0g 600g 1.56 0g 1.2g 1.58 0g 1.6kg

Here, as shown in Table 6, the salinity is adjusted by referring to the kimchi sauce input amount information and the purified water input amount information for the difference between the measured salinity and the salinity reference value.

For example, if the salinity is 1.28, which is less than the salinity reference value, 34.5g of Budae Stew Sauce is added to adjust the salinity by referring to the information on the input amount of Budae Stew Sauce for the difference of 0.02 between the salinity reference value of 1.3 and the current salinity of 1.28 measured. When is 1.52 exceeding the salinity reference value, 400 g of refined input amount information set for the difference 0.2 between the salinity reference value 1.5 and the measured current salinity 1.62 is input to adjust the salinity.

The information on the input amount of bud stew sauce and the amount of purified water as shown in Table 6 can be determined according to the relationship between the amount of purified water and the amount of bud stew sauce and the salinity relationship between the amount of purified water and the amount of bud stew sauce through testing.

When all cooking processes are completed in this way, the broth stored at a set temperature in the broth storage, the kimchi stored in the refrigerator and the contents of the prepared budae stew, chot ham, luncheon meat, baked beans, minced meat, pepperoni, bacon, and conking are packaged according to the specified packaging. Complete the meal kit by packaging according to the weight.
In the contents of the budae stew, chopped ham is a ham made using finely separated pork, and Tulip's chotham is representative, and the luncheon meat includes sausage, meatloaf salami, spam, etc. In general, it is a press ham made of pork or pork and chicken as ingredients, and the baked beans are beans boiled in tomato sauce, and there are canned products of Sun Q Inc., Corn King It is a conking sausage, and its ingredients include chicken as the main ingredient and pork as the secondary ingredient.

The packaging weight of the kimchi bag stew meal kit consists of 50 g of kimchi, 10 g of chotham, 25 g of luncheon meat, 20 g of baked beans, 15 g of minced meat, 10 g of pepperoni, 10 g of bacon, 50 g of conking, and 550 g of total weight.

The finished cooked kimchi bag stew meal kit is stored frozen at -18 ° C to -19 ° C in a freezer.

In this way, by making 5,000 kimchi bag stew meal kits through one cooking manufacturing process and storing them in a refrigerator, the meal kits can be produced. As shown, the ingredients may be prepared in consideration of the weight ratio set based on purified water.

Here, the ingredients in Table 5 are prepared in sufficient quantities compared to the packaging weight in consideration of the loss during the cooking process.

As described above, in the embodiment of the present invention, the cooked soup and stew contents are created through the cooking process for each ingredient according to the recipes of kimchi stew, soybean paste stew, and kimchi bag stew. It is not limited to, in the present invention, for stew cooking with a different recipe, as well as to create a cooked broth and stew contents through a step-by-step cooking process for each ingredient, to complete a cooked stew meal kit, various It can be implemented for stews.

As such, although the preferred embodiments of the present invention have been shown and described, as described above, it is not limited to the specific embodiments described above, and the technical field to which the present invention belongs without departing from the gist of the present invention claimed in the claims. Of course, various modifications are possible by those skilled in the art, and these modifications should not be individually understood from the technical spirit or perspective of the present invention.

Claims (18)

delete delete delete delete Purified water and purified water 0.023 parts by weight of green onion, 0.023 part by weight of onion, 0.386 part by weight of kimchi, 0.273 part by weight of black pork, 0.068 part by weight of kimchi sauce, 0.009 part by weight of red pepper powder, 0.001 part by weight of pepper, 0.009 part by weight of pork fat process and
A second process of adding 0.023 parts by weight of green onion and 0.023 part by weight of onion to purified water, heating, and removing the green onion and onion when the purified water boils to complete sampling;
A third process of adding 0.386 parts by weight of kimchi to the water generated through the second process and boiling it for 5 to 7 minutes, then taking out the kimchi and refrigerating it in a storage;
A third process of adding 0.273 parts by weight of black pig to the water from which the kimchi was taken out, boiling it for 5 to 7 minutes, then taking out the black pig and refrigerating it in a storage;
A fourth process of heating for 8 to 10 minutes by adding 0.068 parts by weight of kimchi sauce, 0.009 parts by weight of red pepper powder, and 0.068 parts by weight of kimchi sauce to the water from which the black pig was pulled out;
A fifth process of adding 0.009 parts by weight of pork fat and boiling it for 5 minutes to create broth;
The salinity of the soup is measured, the salinity of the soup is matched according to the input amount of kimchi sauce or purified water for the difference between the salinity reference value and the salinity reference value, and the soup is completed, and the finished broth satisfying the salinity reference value is stored in the soup storage. The 6th process of storage;
The kimchi stew meal kit is manufactured, including the seventh process of packaging the soup stored in the soup storage and the contents of the stew stored in the storage, kimchi, and black pork according to the predetermined packaging weight to complete the meal kit and store it in a refrigerator. Cooking kimchi stew meal kit manufacturing method. The method of claim 5, wherein the salinity reference value in step 6 is 1.52% to 1.6%. The method of claim 5, wherein the packaging weight of the seventh step is 340g of broth, 130g of kimchi, and 80g of black pork, with a total of 550g. delete delete delete delete delete delete The method of claim 5, wherein the frozen storage temperature of the finished meal kit is -18°C to -19°C. The method of claim 5, wherein the storage temperature of the broth is 85 ° C to 89 ° C. Composed of 340g of cooked broth obtained by completing the cooking process for each cooking unit by using ingredients as cooking units according to the order of the stew recipe, and the contents of stew cooked through the cooking process for each cooking unit, 130g of kimchi, and 80g of black pork It is a fully cooked kimchi stew meal kit that is packaged according to the packaging unit for each of the contents of the broth and stew and stored frozen,
The broth is 0.023 parts by weight of green onion, 0.023 parts by weight of onions, 0.386 parts by weight of kimchi, 0.273 parts by weight of black pork, 0.068 parts by weight of kimchi sauce, 0.009 parts by weight of red pepper powder, 0.001 parts by weight of pepper, and 0.009 parts by weight of pork fat with respect to purified water and purified water. Preparation process, adding 0.023 parts by weight of green onion and 0.023 part by weight of onion to purified water and heating, and when the purified water boils, remove the green onion and onion to complete sampling, 0.386 weight of kimchi with respect to purified water in the water produced through the above process After boiling for 5 to 7 minutes, adding kimchi, adding 0.273 parts by weight of black pig to the purified water in the water from which kimchi was taken out, and boiling it for 5 to 7 minutes, then taking out the black pig, adding purified water to the broth from which the black pig was taken out. 0.068 part by weight of kimchi sauce, 0.009 part by weight of red pepper powder, 0.068 part by weight of kimchi sauce and heating for 8 to 10 minutes, adding 0.009 part by weight of pork fat to purified water and boiling for 5 minutes to create soup, the salinity of the soup It is completed through a cooking process that includes the process of measuring and adjusting the salinity of the soup by adding kimchi sauce or purified water according to the difference from the salinity reference value in comparison with the salinity reference value of kimchi stew, stored at a set temperature, and then packaged,
The finished kimchi stew meal kit, characterized in that the contents of the stew, kimchi and black pork, are taken out during the cooking process to complete the soup, stored in a refrigerator, and then packaged.


delete delete

Images