KR102576871B1 - dumpling hot pot for strengthening immunity of respiratory organ - Google Patents

Abstract

The present invention relates to a method for manufacturing bellflower dumplings and hotpot that strengthens respiratory immunity. The bellflower dumplings and the hotpot using the same of the present invention relieve the bitter and astringent taste unique to bellflower root by mixing bellflower root and water parsley, and improve storage through the excellent antibacterial effect of bellflower root. You can do it. In addition, it is rich in nutrients and has the effect of improving respiratory immunity, making it more beneficial to the health of modern people.

Description

How to make Doramandu hotpot for strengthening respiratory immunity {dumpling hot pot for strengthening immunity of respiratory organ}

The present invention relates to a method of manufacturing Dora dumpling hotpot that strengthens respiratory immunity.

Recently, air pollution has been worsening due to population growth, urbanization, industrialization, and increase in automobiles, and the types of pollutants are becoming more diverse. In particular, due to the location of our country, we are facing damage from yellow dust and fine dust due to the movement of air pollutants emitted from China, and the severity of this is increasing. Depending on the particle size, particulate matter is classified into fine dust with a diameter of 10㎛ or less (PM10) and ultrafine dust with a diameter of 2.5㎛ or less (PM2.5). Korea's Ministry of Environment regulates PM10 as an air pollutant. Air pollutants such as fine dust are known to cause respiratory and heart diseases.

Respiratory diseases whose symptoms can be worsened by yellow dust or fine dust include bronchitis and asthma. Bronchitis is a disease that causes inflammation in the bronchi, which can cause coughing, phlegm, and, in severe cases, difficulty breathing for a long period of time. Asthma is a disease that causes symptoms such as rough breathing and difficulty breathing. It is usually caused by asthma-causing substances such as pollen or house dust mites, and yellow dust and fine dust play a role in triggering or worsening asthma.

Meanwhile, people consume healthy foods to maintain their health, and they serve to fill in nutritional deficiencies every day. If nutrition is insufficient, problems with metabolism may occur, and if fine dust is inhaled, it can have a fatal effect. Therefore, people who consume healthy foods on a regular basis can easily excrete fine dust even if they inhale the same concentration, compared to people who do not eat healthy food. It has a good defense posture and prevents entry into cells. It also has a high immunity and can easily eliminate fine dust.

Therefore, the present inventors sought to develop a health food that strengthens respiratory immunity, and by making bellflower dumplings by mixing bellflower root, water parsley, and chicken, the unique taste and off-flavor of bellflower root can be removed and the unique flavor of water parsley can be improved. After confirming that it exists, the present invention was completed.

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Republic of Korea Patent Publication No. 10-2019-0136837 (May 10, 2021)

The purpose of the present invention is to provide a method for manufacturing bellflower dumplings.

In addition, another object of the present invention is to provide Dora dumplings manufactured by the above method.

In addition, another object of the present invention is to provide a method for manufacturing Dora dumplings including the Dora dumplings.

In addition, another object of the present invention is to provide Dorajimandu Jeongol prepared by the above method.

In order to achieve the above object, the present invention includes the steps of 1) producing dumpling skin; 2) Preparing dumpling filling by mixing bellflower root, water parsley, chicken, beef, shiitake mushrooms, and eggs; and 3) placing the dumpling filling on top of the dumpling skin and forming the dumpling.

Next, the present invention provides Dora dumplings prepared by the above method.

In addition, the present invention includes the steps of 1) preparing chicken broth; 2) Putting radishes as the first layer in a heating container; 3) placing the bellflower dumplings, carrots, green onions, enoki mushrooms, oyster mushrooms, bok choy, and cabbage of Paragraph 9 as a second layer on top of the first layer; 4) Adding the chicken broth to the top of the second layer in the heating container and heating for 8 to 15 minutes; and 5) adding mugwort to the hotpot prepared in step 4) and cooling it.

Furthermore, the present invention provides bellflower dumpling hotpot prepared by the above method.

The bellflower dumplings and the hot pot using the same of the present invention can alleviate the unique bitterness and astringency of bellflower root by mixing bellflower root and water parsley, and improve storage due to the excellent antibacterial effect of bellflower root. In addition, it is rich in nutrients and has the effect of improving respiratory immunity, making it more beneficial to the health of modern people.

Figure 1 is an example photo of step 3) according to the bellflower dumpling hotpot manufacturing method of the present invention.
Figure 2 is a photo of a cooking example of Dora dumpling hotpot of the present invention.

Hereinafter, the present invention will be described in detail through embodiments of the present invention with reference to the attached drawings. However, the following implementation examples are provided as examples of the present invention, and if it is judged that a detailed description of a technology or configuration well known to those skilled in the art may unnecessarily obscure the gist of the present invention, the detailed description may be omitted. , the present invention is not limited thereby. The present invention is capable of various modifications and applications within the description of the patent claims described below and the scope of equivalents interpreted therefrom.

In addition, the terminology used in this specification is a term used to appropriately express preferred embodiments of the present invention, and may vary depending on the intention of the user or operator or the customs of the field to which the present invention belongs. Therefore, definitions of these terms should be made based on the content throughout this specification. Throughout the specification, when it is said that a part “includes” a certain element, this means that it may further include other elements rather than excluding other elements, unless specifically stated to the contrary.

Throughout this specification, '%' used to indicate the concentration of a specific substance means (w/w) % for solid/solid, (w/v) % for solid/liquid, and Liquid/liquid is (v/v) %.

The term “bellflower root ( Platycodon grandiflorum )” used in the present invention is a perennial plant of the Campanula family and is also called Gilgyeong, Dorat, Gilgyeongchae, Baekyak, Plantain, and Mountain Bellflower, and grows in mountains and fields. The effects of saponin and inulin contained in bellflower root include suppressing gastric juice secretion, central nervous system suppression, asthma, antipyretic, analgesic, sedative, antitussive, expectorant, anti-inflammatory treatment, anti-ulcer and blood sugar control, It is effective in treating adult diseases due to its diverse pharmacological effects, including anticancer inhibition, anticholinergic action, blood sugar enhancing action, cholesterol metabolism improving action, and gene expression. In particular, its bitter taste is excellent for detoxification, and according to Donguibogam, bellflower root is slightly cold in nature, spicy, bitter, and slightly poisonous. It is recorded that it treats diseases of the lungs, throat, nose, and chest and removes insect poison. The saponin component contained in bellflower root is known to play a role in alleviating bronchial diseases by removing phlegm, clearing the lungs, stabilizing breathing, and reducing fever and coughing when the throat or tonsils are swollen.

The term “water parsley” used in the present invention is a medicinal plant that is used for vegetables, kimchi, raw fish, etc., or as a functional food material or spice due to its fresh color and unique scent. Water parsley contains vitamins A and B? Including vitamin B? It is rich in C and also contains inorganic elements such as calcium, phosphorus, and iron. It also protects the bronchi and lungs and removes phlegm, making it a good food for preventing unwanted colds that come in the winter. In oriental medicine, it is used for hemostasis, tonic energy, blood replenishment, diuresis, and to treat intoxication and pneumonia, and is also recorded to be effective in lowering blood pressure, reducing fever, sedating, preventing constipation, sunstroke, and bleeding. In addition, water parsley contains vegetable pigments such as quercetin and kaempferol. Quercetin is an antioxidant that protects cells in the body from oxidizing substances and is an anti-inflammatory and anti-cancer substance that prevents breast, colon, ovarian, and stomach cancers. , it was found to have an anti-cancer effect on bladder cancer. And according to research results using cells, it is known that lung cancer can be suppressed by inhibiting the cell division process called G2/M, which is one of the cell cycles, and inducing apoptosis.

The present invention includes the steps of 1) producing dumpling skin; 2) Preparing dumpling filling by mixing bellflower root, water parsley, chicken, beef, shiitake mushrooms, and eggs; and 3) placing the dumpling filling on top of the dumpling skin and forming the dumpling.

Step 1) includes sieving 250 to 350 parts by weight of flour; Preparing salt water by mixing 80 to 120 parts by weight of water and 1 to 3 parts by weight of salt; Preparing dumpling skin dough by mixing salt water with the flour; And it may further include the step of maturing the dumpling skin dough for 20 to 40 minutes.

Step 2) includes preparing the first dumpling filling by mixing bellflower root, chicken, beef, and dried shiitake mushrooms; Preparing egg water by beating eggs; Mixing the egg water with the first dumpling filling; And it may further include preparing dumpling filling by mixing water parsley with the primary dumpling filling mixed with the egg water. Here, water parsley was added later after making the first dumpling filling to prevent a greenish smell. In addition, beaten egg was added to prevent bellflower or water parsley from sticking out and used as a binding agent for dumpling filling.

In addition, the ingredients added to the dumpling filling include 10 to 60 parts by weight of bellflower root, 10 to 60 parts by weight of water parsley, 160 to 180 parts by weight of chicken, 20 to 40 parts by weight of beef, 4 to 8 parts by weight of dried shiitake mushrooms, and 40 to 60 parts by weight of eggs. It may be included by weight, preferably 45 to 55 parts by weight of bellflower root, 15 to 25 parts by weight of water parsley, 165 to 175 parts by weight of chicken, 25 to 35 parts by weight of beef, 5 to 7 parts by weight of dried shiitake mushrooms, and egg. It may contain 45 to 55 parts by weight, and most preferably contains 50 parts by weight of bellflower root, 20 parts by weight of water parsley, 170 parts by weight of chicken, 30 parts by weight of beef, 6 parts by weight of dried shiitake mushrooms, and 50 parts by weight of eggs. It may be.

In addition, the step of removing the bellflower shell from the bellflower bellflower; Slitting the bellflower root from which the skin has been removed; And it may be prepared through the step of rubbing the shredded bellflower root with salt to remove the bitter taste.

In addition, the step of preparing seasoning for the chicken by mixing 0.3 to 0.7 parts by weight of salt, 0.2 to 0.4 parts by weight of pepper, and 1 to 3 parts by weight of sesame oil; And it may be prepared through the step of seasoning the chicken with the above-mentioned seasoning.

In addition, the beef is mixed with 3 to 4 parts by weight of soy sauce, 2 to 3 parts by weight of sugar, 8 to 12 parts by weight of green onions, 3 to 7 parts by weight of garlic, 0.3 to 0.7 parts by weight of pepper powder, 0.3 to 0.7 parts by weight of sesame salt, and 1 to 1 to 2 parts by weight of sesame oil. Preparing a seasoning sauce by mixing 3 parts by weight; Step of removing the fat from the beef after removing the blood; And it may be prepared through the step of seasoning the beef with the marinade.

In addition, the shiitake mushrooms include 3 to 4 parts by weight of soy sauce, 2 to 3 parts by weight of sugar, 8 to 12 parts by weight of green onions, 3 to 7 parts by weight of garlic, 0.3 to 0.7 parts by weight of pepper powder, 0.3 to 0.7 parts by weight of sesame salt, and 1 part by weight of sesame oil. Preparing a seasoning sauce by mixing to 3 parts by weight; Step of soaking dried shiitake mushrooms in water; and seasoning the dried shiitake mushrooms soaked in water with the marinade.

In addition, the bellflower root and water parsley used as the above ingredients are stiff because they have a lot of fiber, so they can tear the soft dumpling skin and crush the shape, so it is better to make them small in size, but they were used sliced rather than chopped to preserve the flavor.

Next, the present invention provides Dora dumplings prepared by the above method.

Since the Dora dumplings of the present invention are included in the above-described Dora dumpling manufacturing method, the description of content that overlaps with the Dora dumplings of the present invention described above is omitted in order to avoid excessive complexity of the present specification due to the description of overlapping content. .

The bellflower dumplings of the present invention are preprocessed by washing and rubbing with salt water to remove the excessive bitterness of bellflower root, and are made using plain chicken to preserve the unique flavor of bellflower root and water parsley. It is made by adding umami by adding beef and shiitake mushrooms. It may be.

In addition, the present invention includes the steps of 1) preparing chicken broth; 2) Putting radishes as the first layer in a heating container; 3) placing hot pot ingredients consisting of bellflower dumplings, carrots, green onions, enoki mushrooms, oyster mushrooms, bok choy, cabbage, and red pepper prepared by the above manufacturing method as a second layer on top of the first layer; 4) Adding the chicken broth to the top of the second layer in the heating container and heating for 5 to 15 minutes; and 5) adding mugwort to the hotpot prepared in step 4) and cooling it.

Step 1) includes preparing broth ingredients of 230 to 270 parts by weight of raw chicken, 35 to 45 parts by weight of green onions, 10 to 20 parts by weight of garlic, and 3 to 7 parts by weight of ginger, based on 1500 parts by weight of water; Preparing primary broth by adding the broth ingredients to water and heating for 30 to 90 minutes; Separating the bones and flesh of the raw chicken; Preparing a secondary broth by removing oil and impurities from the primary broth, adding the bones and heating for 30 to 90 minutes; And it may further include adding 4 to 6 parts by weight of soy sauce and 1 to 3 parts by weight of salt to the secondary broth.

In addition, the ingredients added to the hotpot include 50 to 70 parts by weight of radish, 50 to 70 parts by weight of carrots, 30 to 50 parts by weight of green onions, 70 to 90 parts by weight of enoki mushrooms, 50 to 70 parts by weight of oyster mushrooms, and 90 to 110 parts by weight of bok choy. 150 to 170 parts by weight of cabbage and 5 to 15 parts by weight of red pepper, preferably 60 parts by weight of radish, 60 parts by weight of carrots, 40 parts by weight of green onions, 80 parts by weight of enoki mushrooms, and 60 parts by weight of oyster mushrooms. It may contain as much as 100 parts by weight of bok choy, 160 parts by weight of cabbage, and 10 parts by weight of red pepper.

Furthermore, the present invention provides bellflower dumpling hotpot prepared by the above method.

Since the Dorajimandu Jeongol of the present invention is included in the method of manufacturing Dorajimandu Jeongol described above, the content that overlaps with the Dorajimandu Jeongol of the present invention described above is described in order to avoid excessive complexity of the present specification due to the description of duplicate content. omit.

Korean hotpot cooking is a cooking method in which meat, vegetables, mushrooms, and seafood are cut into pieces according to the purpose, seasoned, and then boiled together by pouring broth or broth to submerge the ingredients. Depending on the type of hotpot, it may be served boiled, but it is often served as is in a bowl to be boiled on the table. According to the method for manufacturing Dora dumpling hotpot of the present invention, in order to shorten the cooking time of the dumplings when secondary cooking is performed on the table, the cooking time of the dumplings can also be shortened by cooking and tearing chicken meat when making the dumplings.

Hereinafter, embodiments of the present invention will be described in more detail with reference to the attached drawings. However, the following examples are only for illustrating the present invention, and the present invention is not limited by the following examples, and may be substituted or changed to other equivalent examples without departing from the technical spirit of the present invention. will be clear to those skilled in the art to which the present invention pertains.

<Production Example 1> Production of dumpling skin

Prepare 300g of flour (all-purpose flour), 100ml of water, and 2g of salt. After sieving the flour, add salt water (2g of salt mixed with 100ml of water) 3 to 4 times to make a soft dough, then wrap it in a sanitary bag and leave it to mature for 30 minutes.

<Preparation Example 2> Preparation of chicken broth

Cut 250g of raw chicken into 2-3 pieces with the bone in, wash thoroughly, and make a slit on the leg bone. Put 1.5L of water, 40g of green onion (green part), 15g of garlic and 5g of sliced ginger into a pot and boil over high heat. When it starts to boil, boil over medium heat for 1 hour. Oil and impurities are removed along the way, and when the flesh is cooked, take it out and remove the flesh. Boil the bones for an hour to make a thick broth and filter it through a cotton cloth. Lastly, 5g of soup soy sauce and 2g of salt were added to prepare chicken broth.

<Example 1> Preparation of bellflower dumpling stew containing bellflower root and water parsley

(1) Preparation of materials

50g bellflower root, 20g water parsley, 30g beef, 2 dried shiitake mushrooms (6g), 60g radish, ¼ carrot (60g), 40g green onion, 20g crown crown, 3 bok choy (100g), 80g enoki mushroom, 160g cabbage, oyster 60g of mushrooms, 1 red pepper (10g), 1 egg (50g), 2 tablespoons of perilla seed powder (14g), 2 teaspoons of salt (8g), 1 teaspoon of soy sauce (5g), prepare the broth in Preparation Example 2 Prepare 170g of chicken, taken out and filleted.

Remove the bellflower root by turning and peeling it, cut it into thick pieces of about 0.3cm, wash and rub with salt to remove the bitterness, and chop it into 0.5cm pieces.

When the cooked chicken meat has cooled down, tear it into small pieces of about 1

Wrap the beef in a kitchen towel to remove blood, remove the fat, and finely chop into 0.3cm pieces. Soak the dried shiitake mushrooms in warm water, then scoop them thinly and chop them roughly into 0.5cm pieces. Next, 1 teaspoon (4g) of dark soy sauce, ½ teaspoon (2.5g) of sugar, 10g of green onion, 1 head of garlic (5g), ¼ teaspoon (0.5g) of pepper powder, ¼ teaspoon (0.5g) of sesame salt, and ½ teaspoon of sesame oil. The seasoning sauce prepared by mixing alcohol (2g) is mixed with the above beef and shiitake mushrooms and seasoned separately.

Cut the radishes and carrots into 5 × 1.2 × 0.5cm pieces, cut the green onions, bok choy, and cabbage into 5cm pieces, and slice the red pepper diagonally. Prepare enoki mushrooms and oyster mushrooms by cutting off the bottoms and tearing them into appropriate sizes.

(2) Production of Dora dumpling filling

To prepare the dumpling filling, mix 35g of bellflower root, 170g of chicken, 30g of beef, and 6g of dried shiitake mushrooms until they stick together. Beat 50g of eggs, add egg water, and mix until the dumpling filling forms lumps. Cut 20g of water parsley into 0.5cm pieces and mix lightly to remove any green smell.

(3) Dora dumpling manufacturing

Roll out the flour dough with a rolling pin to make the dumpling skin of Preparation Example 1 with a diameter of 12cm. Add about 2 tablespoons of the above dumpling filling, apply the remaining egg water to the edges, fold in half, then bring the ends together and form dumplings evenly.

(4) Manufacturing of bellflower dumpling hotpot

Place radishes on the bottom of the casserole pot, and place carrots, green onions, enoki mushrooms, oyster mushrooms, bok choy, cabbage, and red pepper in the casserole pot (see Figure 1). Place the dumplings on top of the radish to prevent them from sticking. Next, pour the chicken broth of Preparation Example 2 to the extent of submerging the ingredients and boil for 5 to 7 minutes. When the dumplings are fully cooked, add crown daisy and turn off the heat (see Figure 2). Add 2 tablespoons of perilla seed powder. At this time, you can omit perilla seed powder or adjust the amount of perilla seed powder depending on your preference.

<Comparative Examples 1 to 3> Preparation of Dora dumpling hotpot

Dora dumplings and Dora dumpling hotpot were prepared by the method of Example 1, but when manufacturing dumpling fillings in step (2), dumplings were manufactured using dumpling fillings prepared using the materials and mixing ratios in Table 1 below, and Comparative Examples 1 to 3 Each of the bellflower dumpling hotpot was manufactured.

Example 1 Comparative Example 1 Comparative example 2 Comparative example 3 balloon flower 50g 70g - - water parsley 20g - 70g - chicken 170g 170g 170g 170g beef 30g 30g 30g 30g dried shiitake mushrooms 6g 6g 6g 6g egg 50g 50g 50g 50g

<Examples 2 to 6>

Doraji dumpling hotpot was prepared by the method of Example 1, but when preparing the dumpling filling in step (2), the ingredients were the same, but bellflower root and water parsley were prepared using the mixing ratio shown in Table 2 below to prepare the bellflower dumpling hotpot of Examples 2 to 6. Each was manufactured.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 balloon flower 50 10 20 30 40 60 water parsley 20 60 50 40 30 10

<Experimental Example 1> Sensory evaluation

A total of 70 people, 5 men and 5 men, ranging in age from their teens to their 70s, measured the taste, aroma, color, and overall preference of the Dorajimandu hotpot prepared above using a 5-point scale, and the average values are shown in Table 3 below.

During tasting, the Dora Mandu Jeongol was continuously heated over low heat to prevent it from cooling down. Taste, aroma, and color were evaluated for the Dora Mandu and soup, and overall preference was evaluated for the entire Dora Mandu Jeongol.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Comparative example 2 Comparative Example 3 dumpling taste 4.8 4.3 4.5 4.5 4.6 4.5 3.6 3.5 4.3 incense 4.5 3.8 3.9 4.0 4.2 3.9 3.4 3.2 4.0 color 4.2 3.6 3.7 3.8 4.1 4.1 4.1 3.5 4.2 soup taste 4.6 4.2 4.3 4.2 4.4 4.2 3.5 3.4 3.8 incense 4.7 3.7 3.9 4.0 4.4 4.3 3.4 3.2 3.6 color 3.8 3.8 3.7 3.6 3.9 4.1 3.3 3.4 3.9 hotpot preference 4.7 3.9 4.3 4.4 4.3 4.5 3.3 3.5 3.8

(5: very good, 4: good, 3: average, 2: bad, 1: very bad)

The Dora dumplings and Dora dumpling hotpot according to the present invention achieved excellent satisfaction in terms of taste, aroma, and color, as shown in Table 3 above.

In particular, Examples 1 to 6 containing bellflower root, water parsley, and chicken showed higher preference for taste and aroma than Comparative Examples 1 and 2, which included bellflower root and water parsley, respectively. This is because water parsley alleviates the unique bitterness and astringency of bellflower root, and the unique flavor of water parsley is enhanced by using light chicken. In addition, comparing Comparative Example 3 with Examples 1 to 6, Examples 1 to 6 contain more bellflower root and water parsley, and the nutrients and active ingredients that strengthen respiratory immunity are further improved, but the dumplings by bellflower root and water parsley are improved. It can be seen that there was no decrease in preference for taste, aroma, and color.

Next, comparing Examples 1 to 6, it was confirmed that overall preference, including taste, aroma, and color, was highest when bellflower root and water parsley were included in the dumplings at a ratio of 5:2.

<Experimental Example 2> Texture measurement

The texture was measured for gumminess and chewiness of each of the bellflower dumplings prepared in Example 1 and Comparative Examples 1 to 7 using a TPA method using a texture analyzer (Model TA-XT2i, Stable Micro Systems, Godalming, England). and hardness were measured. At this time, all measurement conditions were pretest speed 2.0 mm/sec, test speed 1.0 mm/sec, post test speed 2.0 mm/sec, strain at compression 50%, Measurements were made using a cylindrical probe with a diameter of 4 mm. The results are shown in Table 4.

As shown in Table 4, hardness, stickiness, and chewiness increased as the bellflower root content increased. When compared to Comparative Example 3, which did not include bellflower root and water parsley, in Comparative Example 1, the hardness was high, causing a problem of lowering preference, and in Comparative Example 2, the hardness was so low that the dumplings were easily unraveled. . However, it was confirmed that Examples 1 to 6 containing bellflower root and water parsley had appropriate levels of hardness, stickiness, and chewiness, similar to Comparative Example 3. In particular, Example 1 was found to be most suitable for use in dumpling hotpot from the viewpoint of texture.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Comparative example 2 Comparative Example 3 Hardness 5152.5 4363.1 4905.2 5186.4 5386.1 5755.8 6022.9 4285.4 4858.5 adhesiveness 3726.3 3925.2 3537.7 3129.7 3514.6 4165.4 4522.2 3153.8 3525.8 chewiness 5512.7 4567.8 4772.8 5084.9 5125.5 6121.3 6908.4 4158.4 4507.4

<Experimental Example 3> pH measurement according to storage period

The pH of the Dorajimandu Jeongol prepared in Examples 1 to 6 and Comparative Examples 1 to 3 was measured according to the storage period. The storage period was based on the 1st, 5th, 10th, and 15th days, and was stored after packaging with a rotary packaging machine. An extraction sample was prepared by adding 200 mL of distilled water to 50 g of each bellflower dumpling hotpot prepared in Examples 1 to 6 and Comparative Examples 1 to 3 and grinding them with a mixer for 1 minute. This sample was centrifuged at 2,000 rpm for 20 minutes, the supernatant was taken, filtered through filter paper (whatman No 2. UK), and then measured with a pH Meter (pH-200L, istek, Seoul, Korea). The results are shown in Table 5.

As shown in Table 5, pH increased over time in all examples and comparative examples, but as the content of bellflower root with antibacterial effect increased, the pH change with storage period decreased. Additionally, Examples 1 to 6 had lower pH than Comparative Examples 1 to 3. These results mean that in the case of Examples 1 to 6 containing bellflower root and water parsley, the pH change is small and product stability is high, and the low pH inhibits microbial growth and improves shelf life.

storage duration Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Comparative example 2 Comparative Example 3 pH 1 day 5.5 5.8 5.7 5.6 5.6 5.6 5.8 5.8 5.8 5 days 5.8 6.0 5.9 5.7 5.7 5.9 5.9 5.9 6.3 10 days 6.1 6.2 6.4 6.3 6.1 6.5 6.0 6.6 6.6 15th 6.2 6.5 6.7 6.6 6.6 6.8 6.2 7.0 7.3

As discussed above, specific embodiments of the present invention have been described in detail, but those skilled in the art who understand the spirit of the present invention may add, change, delete, etc. other components within the scope of the same spirit, thereby creating other regressive inventions. However, other embodiments that are included within the scope of the present invention can be easily proposed. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive. The scope of the present invention is indicated by the scope of the claims described below rather than the detailed description above, and all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts are included in the scope of the present invention. It should be interpreted as

Claims (12)

1) Sifting 250 to 350 parts by weight of flour;
2) preparing salt water by mixing 80 to 120 parts by weight of water and 1 to 3 parts by weight of salt;
3) preparing dumpling skin by mixing salt water with the flour;
4) preparing dumpling skin by maturing the dumpling skin dough for 20 to 40 minutes;
5) Preparing the first dumpling filling by mixing 45 to 55 parts by weight of bellflower root, 160 to 180 parts by weight of chicken, 20 to 40 parts by weight of beef, and 4 to 8 parts by weight of dried shiitake mushrooms;
6) preparing egg water by beating 40 to 60 parts by weight of eggs;
7) mixing the egg water with the first dumpling filling;
8) Preparing dumpling filling by mixing 15 to 25 parts by weight of water parsley with the primary dumpling filling mixed with egg water; and
9) placing the dumpling filling of step 8) on top of the dumpling skin of step 4) and forming dumplings;
In the Dora dumpling manufacturing method including,
A method, characterized in that the bellflower and water parsley are mixed at a weight ratio of 5:2.
delete delete delete According to paragraph 1,
The bellflower
Removing bellflower shells;
Slitting the bellflower root from which the skin has been removed; and
A method of manufacturing bellflower dumplings, characterized in that it is prepared through the step of rubbing the shredded bellflower root with salt to remove the bitter taste.
According to paragraph 1,
The chicken is
Preparing seasoning by mixing 0.3 to 0.7 parts by weight of salt, 0.2 to 0.4 parts by weight of pepper, and 1 to 3 parts by weight of sesame oil; and
A method of manufacturing Dora dumplings, characterized in that it is prepared through the step of seasoning chicken with the above-mentioned seasoning.
According to paragraph 1,
The beef is
Mix 3 to 4 parts by weight of dark soy sauce, 2 to 3 parts by weight of sugar, 8 to 12 parts by weight of green onions, 3 to 7 parts by weight of garlic, 0.3 to 0.7 parts by weight of pepper powder, 0.3 to 0.7 parts by weight of sesame salt, and 1 to 3 parts by weight of sesame oil. Preparing a seasoning sauce;
Step of removing the fat from the beef after removing the blood; and
A method of manufacturing Dora dumplings, characterized in that it is prepared through the step of seasoning the beef with the marinade.
According to paragraph 1,
The shiitake mushrooms are
Mix 3 to 4 parts by weight of dark soy sauce, 2 to 3 parts by weight of sugar, 8 to 12 parts by weight of green onions, 3 to 7 parts by weight of garlic, 0.3 to 0.7 parts by weight of pepper powder, 0.3 to 0.7 parts by weight of sesame salt, and 1 to 3 parts by weight of sesame oil. Preparing a seasoning sauce;
Step of soaking dried shiitake mushrooms in water; and
A method of manufacturing bellflower dumplings, characterized in that it is prepared through the step of seasoning the dried shiitake mushrooms soaked in water with the marinade.
Dora dumplings manufactured by the manufacturing method of paragraph 1.
1) Preparing chicken broth;
2) Putting radishes as the first layer in a heating container;
3) placing the bellflower dumplings, carrots, green onions, enoki mushrooms, oyster mushrooms, bok choy, cabbage, and red pepper of paragraph 9 as a second layer on top of the first layer;
4) Adding the chicken broth to the top of the second layer in the heating container and heating for 5 to 15 minutes; and
5) A method of manufacturing bellflower dumpling hotpot comprising the step of adding crown daisy to the hotpot prepared in step 4) and cooling it.
According to clause 10,
Step 1) above is
Preparing broth ingredients of 230 to 270 parts by weight of raw chicken, 35 to 45 parts by weight of green onions, 10 to 20 parts by weight of garlic, and 3 to 7 parts by weight of ginger, based on 1500 parts by weight of water;
Preparing primary broth by adding the broth ingredients to water and heating for 30 to 90 minutes;
Separating the bones and flesh of the raw chicken;
Preparing a secondary broth by removing oil and impurities from the primary broth, adding the bones and heating for 30 to 90 minutes; and
A method for producing Dora dumpling hotpot, further comprising adding 4 to 6 parts by weight of soy sauce and 1 to 3 parts by weight of salt to the secondary broth.
Dora dumpling hotpot manufactured by the method of paragraph 10.