KR102550916B1 - A method for preparing a noodle hot pot with excellent nutrients and flavor - Google Patents

Abstract

The present invention provides a method for producing noodle hotpot with excellent nutrients and excellent flavor, comprising the steps of (a) preparing soy sauce from an undiluted noodle hotpot; (b) preparing noodle hotpot broth; (c) preparing raw noodles of noodle hotpot; (d) preparing ingredients for noodle hotpot and cooking the noodle hotpot, wherein, in the step (a), 3.0 to 4.0 kg of brewed soy sauce and 2.5 to 3.0 kg of Korean soy sauce, based on preparing 10 kg of soy sauce from the undiluted noodle hotpot. kg, 3.5 to 4.1 kg of rice wine, 200 to 300 g of garlic, and 100 to 150 g of ginger are boiled for 15 to 25 minutes and then cooled.

Description

A method for preparing a noodle hot pot with excellent nutrients and flavor}

The present invention relates to a method for producing noodle hot pot with excellent nutrients and excellent flavor, and more specifically, by improving the composition and manufacturing method of noodles having almost uniform taste and nutrition in noodles, which are one of the main foods, protein and essential amino acids , Vitamins and minerals are abundant, so nutrients are excellent, and dietary fiber is also rich, so it is about a method that can provide a feeling of fullness and elegant taste and flavor. In particular, it relates to a method for manufacturing mushroom beef noodle hotpot with excellent taste and flavor, excellent nutrients, good for health, and excellent flavor by using mushrooms and beef with excellent nutrients.

The traditional staple food in Korea is rice, but in addition to this, various snacks have been developed. One of the most popular snacks is made by adding an appropriate amount of water and salt to wheat flour, starch, buckwheat flour, rice flour, etc., and kneading the dough. Noodles are a food that is boiled and eaten with various other ingredients.

Since these noodles are easy to cook and take a short time to cook, they are widely sought as a staple food or snack. There is a disadvantage that the taste and flavor are not sufficient and the taste and flavor are insufficient, and a number of methods for solving this problem have been conventionally proposed.

Korean Patent Registration No. 10-0769653 (Patent Document 1) titled "Method for Manufacturing Functional Matsutake Noodles Using Matsutake Mushroom Juice, a Byproduct of Matsutake Mushroom Processing" , 1st step of blanching for 1 to 3 minutes; 2nd step of mixing the blanched matsutake mushroom juice with brine for dough using 7 to 13% of the total weight of flour; The brine containing the matsutake mushroom juice is mixed with wheat flour A third step of kneading by adding 1.0 to 1.5% of caramel color based on the total weight of flour and 0.05 to 0.08% of synthetic matsutake mushroom flavor food additive based on the weight of total flour used; Functional matsutake mushroom noodles with the flour dough Discloses a manufacturing method for producing functional matsutake mushroom noodles comprising a fourth step of manufacturing.

In Korean Patent Laid-open Publication No. 2017-0126106 (Patent Document 2), under the name of "Method for Manufacturing Rice Noodles Added with Hwangchil Component", "Hwangchil Tree, which collects and cleans the leaves of Hwangchil Tree, and pulverizes the washed leaves with a grinder. Leaf washing and grinding step (S100); Hwangchil component extract preparation step (S200) of preparing a hwangchil component extract by heating the crushed leaves of the hwangchil tree under pressure with water: the hwangchil component extract, purified water, Creating a first dough mixture by mixing and stirring rice powder with each other to create a first dough mixture (S300): Refined salt, alcohol, and vegetable oil are further added to the first dough mixture to make a second dough mixture It is configured to include a step of generating a second dough mixture (S400); and a noodle manufacturing step of making the second dough mixture into noodles (S500). It promotes body health by activating Hwangchil, imparts functionality to traditional food noodles with Hwangchil and enjoys the unique flavor of Hwangchil.

Although the above methods impart some nutrients and functionality to noodles, there are still matters to be improved in terms of taste and nutrition. Accordingly, in Korean Patent Registration No. 10-1219256 (Patent Document 3), "Meat noodles using backbone" Under the title of "Method for Manufacturing Dragon Broth and Meat Noodles Containing It", "(1) After soaking the backbone and ethmoid bone in clean water for more than 3 hours to remove the blood, boiling for 30 to 60 minutes and discarding the obtained broth ; (2) Add more than half of the water to the barrel, add the backbone, ethmoid bone, and pig's feet, then add green onions, ginger, and whole pepper, and boil for 3 hours and 30 minutes to 8 hours when it starts to boil; (3) Boiling process Adding and boiling onions 1 hour before the end of the cooking process; And (4) removing the ethmoid bones and oil lumps remaining in the broth after the boiling process. Discloses "meat noodles prepared using broth".

The meat noodles of Patent Document 3 is a concentrated beef bone broth that contains various nutrients that promote the growth and development of children and the metabolism of adults, and has a deep flavor with little loss of nutrients without using any additives. Although it is disclosed that there is an effect that can contribute to national health by providing it, it is judged that it does not effectively remove the unique greasy taste and flavor of the beef bone that hinders intake. Therefore, a solution to these conventional problems is still needed, and moreover In addition to the nutritional components of the meat group, there is still a need for nutritionally superior noodles that are rich in various vitamins and various minerals such as potassium, iron, and phosphorus.

Accordingly, the inventors of the present invention, as a result of intensive research to recognize and solve the problems of the above-mentioned conventional methods, specifically use mushrooms and beef to facilitate digestion and absorption of excellent functional nutrients contained in large amounts of these ingredients, while providing excellent The present invention was completed by discovering a functional noodle hotpot that has taste and flavor and can be easily consumed in busy daily life and a manufacturing method thereof.

Patent Document 1: Korean Patent Registration No. 10-0769653 Patent Document 2: Korean Patent Publication No. 2017-0126106 Patent Document 3: Republic of Korea Patent Registration No. 10-1219256

The main object of the present invention is to improve the composition and manufacturing method of noodles, which have almost uniform taste and nutrition in noodles, which are one of the main foods, so that they are rich in protein, essential amino acids, vitamins and minerals, so that nutrients are excellent, and dietary fiber is also It is a way to provide elegant taste and flavor while giving a feeling of satiety due to its richness. In particular, it is to provide mushroom and beef noodle hotpot, which is good for health by using mushrooms and beef with excellent nutrients and excellent taste and flavor and equipped with essential nutrients.

Another object of the present invention is to provide a manufacturing method that can more easily prepare the mushroom beef noodle hotpot that provides excellent efficacy as described above.

Another object of the present invention is to provide a method for cooking noodles with excellent taste and flavor using the mushroom beef noodle hotpot having the above-described excellent functionality.

The present invention provides a method for producing noodle hotpot with excellent nutrients and excellent flavor, comprising the steps of (a) preparing soy sauce from an undiluted noodle hotpot; (b) preparing noodle hotpot broth; (c) preparing raw noodles of noodle hotpot; (d) preparing ingredients for noodle hotpot and cooking the noodle hotpot, wherein, in the step (a), 3.0 to 4.0 kg of brewed soy sauce and 2.5 to 3.0 kg of Korean soy sauce, based on preparing 10 kg of soy sauce from the undiluted noodle hotpot. kg, 3.5 to 4.1 kg of rice wine, 200 to 300 g of garlic, and 100 to 150 g of ginger are boiled for 15 to 25 minutes and then cooled.

Preferably, the step (a) may be prepared by boiling 3.5 kg of brewed soy sauce, 2.75 kg of Korean soy sauce, 3.8 kg of rice wine, 250 g of garlic, and 125 g of ginger for 20 minutes and then cooling.

In the step (b) of the present invention, based on the preparation of 10 kg of noodle hotpot broth, when 10 to 12 kg of purified water is heated to boil, 150 to 250 g of anchovies, 25 to 35 g of kelp, 250 to 350 g of green onions, 400 to 600 g of radish , Add 150 to 250 g of onion, boil for 28 to 32 minutes over medium to low heat, remove anchovies, kelp, green onion, radish, and onion, add 140 to 170 g of soy sauce for the undiluted noodle hotpot, turn off the heat immediately after boiling, It is characterized in that it is prepared by putting 110 g of katsuobushi for 18 to 22 minutes and then extracting it.

Preferably, in the step (b), based on preparing 10 kg of noodle hotpot broth, when 11 kg of purified water starts to boil by heating, add 200 g of anchovies, 30 g of kelp, 300 g of green onion, 500 g of radish, and 200 g of onion over medium-low heat for another 30 minutes After boiling, remove anchovies, kelp, green onion, radish, and onion, add 153 g of soy sauce to the undiluted soy sauce of the noodle hotpot, turn off the heat immediately after boiling, put 100 g of katsuobushi for 20 minutes, brew, and then remove. .

In the step (c) of the present invention, wheat flour, purified water, KMU-2, gluten, flower salt, sweet milk, Pyeongyang naengmyeon flour and noodle are used, and in the step (c), wheat flour, KMU-2 and gluten are used. Process of weighing and adding KMU-2 and gluten to wheat flour, adding purified water, flower salt, sweet oil, Pyeongyang naengmyeon powder and noodle miso to the flour, mixing and kneading in a kneading machine, mixing the dough twice in a molding machine The process of rolling it round a bar while rolling it through and then aging it for 2 hours by hanging it on a aging hanger in a rolled state, the process of increasing the elasticity of the noodle by passing it through the molding machine 3 times, and the process of cutting the noodle by passing it through the molding extruder It is characterized in that it includes.

In the step (c) of the present invention, the temperature of the noodle hotpot raw noodle manufacturing facility is 21 to 25 ° C and the humidity is 61 to 63%.

Preferably, the temperature of the noodle hotpot raw noodle manufacturing facility may be characterized in that the temperature is 23 ° C. and the humidity is 62%.

In the step (d) of the present invention, the process of boiling the noodle hotpot broth, adding the raw noodles to the boiling noodle hotpot broth and boiling, adding mushrooms and vegetables after 4 to 6 minutes, and adding meat after 2 to 4 minutes It is characterized in that it comprises a process of heating for 1 to 3 minutes by adding a seasoning containing garlic, red pepper powder, and black pepper powder.

Preferably, the step (d) is the process of boiling the noodle hotpot broth, adding the noodle hotpot raw noodles to the boiling noodle hotpot broth and boiling it, adding oyster mushrooms, shiitake mushrooms, green onions and sesame leaves after 5 minutes, and beef after 3 minutes It may be characterized in that it comprises a process of heating for 1 minute by adding a seasoning containing garlic, red pepper powder, and black pepper powder.

The method for manufacturing noodle hot pot with excellent nutrients and excellent flavor according to the present invention constituted as described above is one of the main types of food by using specially treated broth and cooking noodle hotpot using mushrooms and beef with excellent nutrients. It improves the composition and manufacturing method of noodles, which have almost uniform taste and nutrition, and is rich in protein, essential amino acids, vitamins and minerals, so nutrients are excellent, and dietary fiber is also rich, giving a feeling of fullness while providing excellent texture and taste. In addition, the beneficial ingredients contained in the broth help the health of eaters, further enriching the taste and nutrition of noodle hotpot, thereby providing an industrially useful invention that solves the problems of the prior art.

Hereinafter, the present invention will be described in detail. However, the present invention is not limited or limited by exemplary embodiments. The objects and effects of the present invention can be naturally understood or more clearly understood by the following description, and the objects and effects of the present invention are not limited only by the following description. In addition, in describing the present invention, if it is determined that a detailed description of a known technology related to the present invention may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted.

As used herein, the term "noodle hotpot" refers to a type of hotpot food with the theme of noodles. Here, the food of the hotpot type, especially the noodle hotpot, is prepared by seasoning broth, fresh noodles, meat, and various vegetables in order and symbol. According to a preferred embodiment of the present invention, sliced beef, mushrooms, vegetables and various seasonings can be put in a pot according to the order and preference and cooked directly at the table. refers to food in

As used herein, the term "oyster mushroom" refers to mushrooms that grow in large numbers in dry trunks, fallen tree trunks, and cut stems of broadleaf trees such as oak, alder, cottonwood, and willow in autumn, and the cap is grayish white. Or, it is light grayish brown, forming a semicircle or fan shape, and the diameter of the cap is about 2 to 3 cm. If it is too large, the market value is lowered. When these oyster mushrooms are boiled, they become soft and feel good in the mouth, so they are eaten as soup or boiled and eaten as vegetables. It is an ingredient rich in vitamins, protein, calcium, dietary fiber, and beta-glucan.

The term "shiitake mushroom" used herein is a mushroom belonging to the oyster family, which grows parasitic on dead trees such as chestnut and oak trees, and is widely used as a material for various foods because of its good aroma and taste, and is used raw or dried. It is a mushroom commonly eaten in Korea, China, and Japan. Although there are shiitake that grows wild in each region, most cultivated shiitake is used. It has a hard texture and good texture. Because it contains amino acids, the powder is also used as a seasoning.

As used herein, the term "beef" is a meat ingredient rich in protein and good for children and the elderly because it is rich in protein and improves immunity, but it is a food ingredient that has a high cholesterol level.

As used herein, the term "katsuobushi" refers to bonito flakes, and is a food ingredient obtained by steaming bonito, then smoking, fermenting, and drying.

Other terms used in this specification, "kelp", "flour", "green onion", "sesame leaf", "garlic", "red pepper powder", "pepper powder", "flower salt", "sweet oil", "Pyongyang" Naengmyeon powder", "myeonmiso", etc. are as understood by those skilled in the art (hereinafter, may be expressed as "those skilled in the art" for convenience) in the art to which the present invention belongs, and all of them are commercially available routes. Since it is easily obtainable through, a detailed description is omitted.

The present invention provides a method for producing noodle hotpot with excellent nutrients and excellent flavor, comprising the steps of (a) preparing soy sauce from an undiluted noodle hotpot; (b) preparing noodle hotpot broth; (c) preparing raw noodles of noodle hotpot; (d) preparing ingredients for noodle hotpot and cooking the noodle hotpot, wherein, in the step (a), 3.0 to 4.0 kg of brewed soy sauce and 2.5 to 3.0 kg of Korean soy sauce, based on preparing 10 kg of soy sauce from the undiluted noodle hotpot. kg, 3.5 to 4.1 kg of rice wine, 200 to 300 g of garlic, and 100 to 150 g of ginger are boiled for 15 to 25 minutes and then cooled. In addition, the ingredients may include additional ingredients such as sugar, starch syrup, or vinegar, which are other commonly used ingredients, but these do not deviate from the scope of the present invention.

In the step (b) of the present invention, based on the preparation of 10 kg of noodle hotpot broth, when 10 to 12 kg of purified water is heated to boil, 150 to 250 g of anchovies, 25 to 35 g of kelp, 250 to 350 g of green onions, 400 to 600 g of radish , Add 150 to 250 g of onion, boil for 28 to 32 minutes over medium to low heat, remove anchovies, kelp, green onion, radish, and onion, add 140 to 170 g of soy sauce for the undiluted noodle hotpot, turn off the heat immediately after boiling, It is characterized in that it is prepared by putting 110 g of katsuobushi for 18 to 22 minutes and then extracting it.

It is most preferable that each of the above components according to a preferred embodiment of the present invention or each component to be described below is used in the exemplified composition range or composition ratio, but in the range of ± 80% of these ranges, preferably ± 90% A percentage within the range, most preferably ±95%, may also be used. However, if the specific component is excessively increased beyond the above composition range or composition ratio, it is not preferable because it may adversely affect the taste and the desired nutritional effect cannot be obtained.

In the preparation of the noodle hotpot broth of the present invention, the undiluted soy sauce prepared according to one configuration of the present invention is used. As such, by using the undiluted soy sauce prepared according to the present invention instead of conventional salt to taste, due to the fermentation of soybeans It is characterized in that it is possible to maintain a certain taste and flavor at all times by giving a unique taste and aroma due to the free sugar, amino acid, organic acid, alcohol, etc.

In addition, the undiluted soy sauce for noodle hotpot according to the present invention is characterized by mixing brewed soy sauce and Joseon soy sauce to create a complex taste and aroma so that salty, sweet, and savory tastes are harmonized as described above, and the specific Due to the ratio, brewed soy sauce has a strong sweetness and savory taste and is used for coloring food, while Joseon soy sauce has a salty taste and exhibits the original characteristics of being used for seasoning without harming the original color of food. It is characterized by making it possible. In addition, as described above, refined rice wine, garlic, and ginger, which are ingredients according to the present invention, can be added at a constant ratio to remove miscellaneous odors and further double the flavor.

As described above, the undiluted soy sauce for noodle hotpot according to the present invention used katsuobushi, anchovies, and kelp in a constant ratio for the umami taste of the noodle hotpot broth. Sodium inosinate and glutamic acid, the umami component of kelp, are most preferably combined to enhance flavor and umami. An efficient combination of these three components can be easily expected due to the similarity of each component. It shows the above effect and shows superior flavor. In particular, according to a preferred embodiment of the present invention, in the last step of preparing the noodle hotpot broth, by turning off the fire and adding katsuobushi, it was possible to prevent a change in broth color and fishy taste when boiling with conventional heat. Preferably, katsuobushi can be used by brewing it for 20 minutes after turning off the fire.

In the step (c) of the present invention, wheat flour, purified water, KMU-2, gluten, flower salt, sweet oil, Pyeongyang naengmyeon powder and noodle are used, and in the step (c), 1) wheat flour, KMU-2 and Process of measuring gluten and adding KMU-2 and gluten to wheat flour, 2) adding purified water, flower salt, sweetened oil, Pyeongyang naengmyeon powder and noodle flour to the flour, then mixing and kneading in a kneader, 3) mixing The process of passing the dough through the molding machine twice, spreading it, rolling it round on a bar, then hanging it on a maturing hanger in a rolled state and aging it for 2 hours, 4) passing it through the molding machine three times to enhance the elasticity of the noodles, and 5) It is characterized in that it includes the process of cutting the noodles by passing them through a molding extruder.

The mixing ratio or addition ratio of wheat flour, purified water, KMU-2, gluten, flower salt, sweetened oil, Pyeongyang naengmyeon flour, and noodle mixture may be appropriately determined by a person skilled in the art in consideration of desired texture, taste, seasoning (salt liver), etc. there is. As it passes through the forming extruder, the noodles can be cut to approximately 34 cm in length.

The noodle hotpot raw noodles of the present invention are HACCP certified products by the present inventors, and the raw noodles can be manufactured according to the optimum temperature and humidity, and these temperatures and humidity can be easily determined by a person skilled in the art, but the temperature of the raw noodles manufacturing facility The optimal temperature and humidity of raw noodles at 21 to 25 ° C and humidity of 61 to 63% can be characteristics that influence the taste of raw noodles in noodle hotpot according to the present invention. Preferably, the raw noodle manufacturing facility may have a temperature of 23° C. and a humidity of 62%.

In step (d) of the present invention, the step of preparing ingredients for noodle hot pot may include preparing meat and preparing vegetables, and in the step of preparing meat, beef is used, particularly preferred. Beef neck loin or sirloin is used. Preferably, in the present invention, beef in a frozen state is prepared using a slicer with a thickness of 0.05 cm to about 6 g per piece, and 15 pieces of 90 g per serving can be prepared. Next, in the step of preparing vegetables, the process of preparing oyster mushrooms, shiitake mushrooms, green onions and sesame leaves may be included, and oyster mushrooms are prepared by removing non-edible parts (bottoms) and tearing them into appropriate sizes, shiitake mushrooms Prepare by removing the silver pillars and slicing into appropriate sizes. Also, trim the green onion, wash it, remove the water, and cut it diagonally. Sesame leaves can be prepared by washing them, removing water, and then cutting them in half.

In the step (d) of the present invention, the step of cooking noodle hotpot is the process of boiling the noodle hotpot broth, adding raw noodles to the noodle hotpot and boiling it, adding mushrooms and vegetables after 4 to 6 minutes, and adding meat after 2 to 4 minutes. It may include a process of heating by adding seasoning, for example, garlic, red pepper powder, and black pepper powder according to taste. Boiling for 1 to 2 minutes after the above process makes the taste and texture excellent.

When cooking the noodle hotpot according to the present invention, the following points should be paid special attention to. That is, the mushroom beef noodle hot pot according to the present invention may have a different taste depending on how much the noodles are cooked. For example, if noodles are eaten while they are not completely cooked, the food smells like flour and the whole food becomes tasteless. According to a preferred embodiment of the present invention, when noodles are most delicious, it is about 6 minutes after boiling, and when boiling, the noodles become transparent to the naked eye. Also, it can be easily cut if you cut it with chopsticks, but you can think that the noodles are cooked by this time. When the noodles are cooked to this extent, the texture is the best when eaten after skimming off the foam and meat fat.

The characteristics of the noodle hotpot food of the present invention configured as described above are sufficient for meals, and have the unique and traditional mushroom beef noodle hotpot taste according to the present invention, so that the special broth, fresh vegetables and mushrooms are representative of cool and savory taste. It can be said to be a noodle hotpot dish, and raw noodles manufactured according to the present invention have excellent texture by directly pulling and using noodles in a facility certified by HACCP.

In addition, the noodle hotpot according to the present invention is good for dessert after eating meat, which is the main menu, and can be eaten by adding nutritious porridge to the soup without burden after eating noodles, and these will be within the scope of the present invention.

Mushroom beef noodle hotpot according to the present invention configured as described above is one of the foods that anyone, regardless of gender or age, can enjoy comfortably, and is a warm dish that utilizes the flavor of the ingredients to make use of the umami. In addition, as described above, the beef mushroom noodle hot pot of the present invention, which is enjoyed by the whole family as well as men and women of all ages for a meal and reminds of the grandmother's taste, is HACCP certified by using broth and high-quality wheat prepared by a specific method. It is a light and tasty dish with fresh noodles according to the present invention.

In addition, as described above, it can be prepared in various ways with additional seasonings, such as garlic, red pepper powder, and black pepper powder, according to the degree of preference. Porridge can be served.

Hereinafter, the present invention will be described in more detail by the following preferred examples and comparative examples, but the scope of the present invention is not limited by the following examples, of course.

Example 1

3.5 kg of brewed soy sauce, 2.75 kg of Korean soy sauce, 3.8 kg of refined rice wine, 250 g of garlic, and 125 g of ginger were boiled for 20 minutes and then cooled to prepare 10 kg of soy sauce stock solution for noodle hotpot.

When 11kg of purified water starts to boil, add 200g of anchovies, 30g of kelp, 300g of green onion, 500g of radish, and 200g of onion and boil it for 30 minutes over medium-low heat. 153 g of undiluted soy sauce was added, turned off the fire immediately after boiling, and 100 g of katsuobushi was added for 20 minutes, brewed, and scooped out to prepare noodle hotpot broth.

Fresh noodles, beef, oyster mushrooms cut into appropriate sizes, shiitake mushrooms cut into appropriate sizes, green onions cut diagonally, and perilla leaves were prepared. Then, boil the broth prepared above, add raw noodles to it, and boil it. After 5 minutes, mushrooms and vegetables were added, and after 3 minutes, meat was added, and garlic, red pepper powder, and black pepper powder were added and boiled for another minute to cook the noodle hotpot.

Example 2

After eating the noodles of the noodle hotpot cooked in Example 1, rice was added to the remaining soup and boiled to make porridge.

Comparative Example 1

Noodles hotpot was cooked in the same manner as in Example 1, except that general purified water was used for broth without preparing undiluted soy sauce and noodle hotpot broth.

Comparative Example 2

After eating the noodles of the noodle hotpot cooked in Comparative Example 1, rice was added to the remaining soup and boiled to make porridge.

Experimental example

Noodle hotpot and porridge cooked in each of the above Examples and Comparative Examples were eaten by the eating evaluation team and evaluated for texture and taste. As a result, Examples 1 and 2 received better ratings than Comparative Examples 1 and 2 in all respects.

As described above, the technical idea of the present invention has been specifically described in the preferred embodiments, but it should be noted that the above embodiments are for explanation and not for limitation. It is obvious to those skilled in the art that various variations and modifications are possible within the scope of the technical spirit of the present invention, and therefore it is natural that such variations and modifications fall within the scope of the appended claims.

Claims (9)

(a) preparing soy sauce stock solution of noodle hotpot;
(b) preparing noodle hotpot broth;
(c) preparing raw noodles of noodle hotpot;
(d) preparing ingredients for noodle hotpot and cooking noodle hotpot;
The noodle hotpot undiluted soy sauce is prepared by mixing 3.0 to 4.0 kg of brewed soy sauce, 2.5 to 3.0 kg of Korean soy sauce, 3.5 to 4.1 kg of rice wine, 200 to 300 g of garlic, and 100 to 150 g of ginger, based on the production of 10 kg of undiluted soy sauce. It is prepared by boiling and then cooling.
The noodle hotpot broth is based on preparing 10 kg of noodle hotpot broth, when 10 to 12 kg of purified water is heated to boil, 150 to 250 g of anchovies, 25 to 35 g of kelp, 250 to 350 g of green onion, 400 to 600 g of radish, 150 to 250 g of onion After boiling for 28 to 32 minutes over medium to low heat, remove the anchovies, kelp, green onion, radish, and onion, add 140 to 170 g of the soy sauce of the noodle hotpot undiluted solution, turn off the heat immediately after boiling, and 90 to 110 g of katsuobushi It is prepared by putting it in for 18 to 22 minutes and extracting it,
In step (c),
The process of adding gluten to flour by weighing the flour and gluten;
After adding purified water, flower salt, sweetened oil, Pyeongyang naengmyeon powder and noodles to the flour, mixing and kneading in a kneading machine,
The process of passing the mixed dough through the molding machine twice, spreading it, rolling it round on a bar, and then hanging it on a aging stand while it is rolled in a bar, and aging it for 2 hours,
The process of enhancing the elasticity of the cotton by passing it through the molding machine three times, and
Including the process of cutting the noodles by passing them through a molding extruder,
The temperature of the noodle hotpot raw noodle manufacturing facility is 21 to 25 ° C and the humidity is 61 to 63%,
In step (d),
The process of boiling the noodle hotpot broth and boiling the noodle hotpot raw noodles in the boiling noodle hotpot broth;
The process of adding mushrooms and vegetables after 4 to 6 minutes and
A method for producing noodle hot pot with excellent nutrients and excellent flavor, comprising the step of adding meat after 2 to 4 minutes and adding a seasoning including garlic, red pepper powder, and black pepper powder and heating for 1 to 3 minutes.
According to claim 1,
The noodle hotpot undiluted soy sauce is prepared by boiling 3.5 kg of brewed soy sauce, 2.75 kg of Korean soy sauce, 3.8 kg of refined rice wine, 250 g of garlic and 125 g of ginger for 20 minutes and then cooling,
In step (b), when the broth starts boiling by heating 11 kg of purified water, add 200 g of anchovies, 30 g of kelp, 300 g of green onions, 500 g of radish, and 200 g of onion, and boil over medium-low heat for 30 minutes. Then, anchovy, kelp, green onion, and radish , Remove the onion, add 153 g of soy sauce for the undiluted soy sauce of the noodle hotpot, turn off the heat immediately after boiling, put 100 g of katsuobushi for 20 minutes, brew, and remove.
The temperature of the noodle hotpot raw noodle manufacturing facility is 23 ° C and the humidity is 62%,
The step (d) is the process of boiling the noodle hotpot broth, adding the noodle hotpot fresh noodles to the boiling noodle hotpot broth and boiling it, adding oyster mushrooms, shiitake mushrooms, green onions and sesame leaves after 5 minutes, and adding beef and garlic after 3 minutes A method for producing noodle hotpot with excellent nutrients and excellent flavor, characterized in that it comprises a process of heating for 1 minute by adding a seasoning including red pepper powder and black pepper powder. delete delete delete delete delete delete delete