KR19980014128A - How to make frozen cutlet - Google Patents

Abstract

14128-

TECHNICAL FIELD OF THE INVENTION

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen cutlet made of a liquid soup, a frozen surface and a soup stock, and a method for producing the same.

Technical Problems to be Solved by the Invention

The present invention is intended to provide a frozen cutlet koguo which is a frozen koguksoo which is traditionally enjoyed as a favorite food in Korea and which can be easily cooked and eaten by busy modern people while enjoying the original taste thereof, and a manufacturing method thereof.

The point of the solution of the invention

The present invention relates to a freezing knife station based on a liquid soup, a freezing surface and a soup stock; The liquid soup is selected from the group consisting of anchovy extract, bark extract, and chicken extract. The main ingredient of the liquid soup is selected from the group consisting of anchovy extract, bark extract, and chicken extract. The extracts of mushroom, extract, vegetable, beef, garlic, Frozen liquid soup consisting of possible seasoning additives at -35 to -40 캜; Wherein the freezing surface is frozen at -35 to -40 占 폚 with the wheat flour as the main raw material and the surface prepared from waxy corn starch, egg white, frost mortar, refined salt, edible additive and purified water is cut to about 40 cm; Wherein the above-mentioned gourd soup is frozen at -35 to -40 캜, comprising gourd ingredients consisting of pumpkin, carrot, shrimp, green pepper, shiitake, pepper, and other potatoes that can be added to the knife soup; They are individually packaged together in a weight ratio of 50-60 wt% liquid soup, 35-45 wt% freezing surface and 5-10 wt% mackerel soup, based on the total weight of the frozen knife noodles, and the manufacturing method thereof to provide.

Important Uses of the Invention

The frozen cutlet according to the present invention can be used as a main ingredient of liquid soup by using anchovy extract, skeletal extract or chicken extract, etc., and saves the taste of traditional cutlet soup, responds to various tastes of consumers, and adds potato starch, And the liquid soup was frozen first, thereby preventing the surface from burning when restoring cooked rice noodles. In addition, the length of the frozen surface is set to 40cm or less, so that the noodles do not cling to each other in the process of boiling the noodles, and the noodle soup added with the noodle soup can be enjoyed as a convenient food.

Description

How to make frozen cutlet

The present invention relates to a method for preparing a frozen cutlet soup including an anchovy extract, a bark extract, or a chicken extract as a main ingredient, and more particularly, to a method for preparing an anchovy extract, a bark extract or a chicken extract Each liquid soup as the main ingredient is frozen at -35 ~ -40 ℃, then the frozen surface prepared according to the mixing ratio is put on it, and the other soup is put on top of it, and frozen at -35~-40 ℃ .

Kal-kook-su is a traditional Korean food that has been made by Koreans for a long time. It is made with anchovy / broiler / chicken and soup, sliced flour thinly and sliced into prepared broth and put in pumpkin / carrots and boiled. It is food. However, it is time-consuming and expensive to manufacture these noodles directly at home, and it is a very troublesome dish for modern women who are not familiar with traditional recipes.

Therefore, there has been developed an instant food which can be easily cooked and eaten. However, most of them use dry or oil-fryed noodles to keep the traditional taste and nutritionally poor.

Therefore, the present inventors used frozen anchovy, skeleton, or chicken extract to make a soup that can produce a flavor of Kalguksu, mixed with other raw materials, frozen and then frozen on the freezing surface and various kinds of fried foods. It is intended to provide a new type of frozen cutlet noodles and a method of manufacturing the same which can be easily enjoyed by contemporary modern people while utilizing traditional Korean broth taste inherent in Korea.

The freezing knife station number according to the present invention is a freezing knife station number based on a liquid soup, a freezing surface and a soup stock; The liquid soup is selected from the group consisting of anchovy extract, bark extract, and chicken extract. The main ingredient of the liquid soup is selected from the group consisting of anchovy extract, bark extract, and chicken extract. The extracts of mushroom, extract, vegetable, beef, garlic, Frozen liquid soup consisting of possible seasoning additives at -35 to -40 캜; Wherein the frozen surface is frozen at -35 to -40 占 폚 by cutting the fried surface from the corn starch, egg white, frost mortar, refined salt, edible additive and purified water to about 40 cm with the wheat flour as the main raw material; The raw materials of the above-mentioned gourd made of pumpkin, carrot, shrimp, green pepper, shiitake, shiitake, hippopotamus and other potatoes which can be added to the cutlery are frozen at -35 to -40 ° C, 50-60% by weight liquid soup, 35-45% by weight freezing surface and 5-10% by weight soup.

The process for manufacturing a freezing cutter station according to the present invention will be described below.

end. Liquid soup manufacturing process

1) Weigh the purified raw material, which is the main raw material of purified water and liquid soup at room temperature, in the extraction tank as follows and mix it.

2) Heat to 90 ℃ and transfer to mixing tank.

3) The other raw materials are weighed as shown in the following Table 1, and mixed for 10 minutes in the transferred raw materials (no separate heating).

4) The mixed raw materials are passed through a heat exchanger, cooled to 5 ℃ or less, and then transferred to the service tank.

5) Fill the aluminum container with 300g each, then freeze for 30 minutes in a tunnel freezer (-35 ℃ ~ -40 ℃).

[Table 1] - Formulation example of liquid soup -

Raw material Combination ratio (% by weight) Main ingredient extract (anchovy, bark, chicken) 24 - 45 Altitude extract 2 - 7 Kim extract 0.5 - 4.0 Vegetable extract 2 - 29 Beef extract 5 - 16 Garlic extract 2 - 10 pepper 0.2 - 0.6 Nucleic acid 0.2 - 1.5 Potato starch 12 - 18 Purified salt 7 - 10 Other seasoning additives Remaining amount system 100.00

I. Frozen surface manufacturing process

1) Preparation of compound water: Completely dissolve the purified salt in water to make compound water.

2) Mixing: The wheat flour, waxy corn starch, egg white, refined salt and soymilk are added to the blender as shown in Table 2 below and mixed in a vacuum.

3) Face-to-face: The finished dough passes through a two-step roller to form a face.

4) Combination: Two molded face plates are passed through a composite roller to form one face.

5) Aging: Transfer the cotton to the aging room and mature.

6) Rolling: Rolling the face sheet to a certain thickness while passing through a 5-step continuous roller.

7) Cutting: Cutting to a certain width automatically.

8) Cutting: Cut the cut out line to about 40cm.

9) Boil: Boil the sliced cotton while boiling.

10) Washing / Cooling: Cool the boiled surface by washing it in water.

11) Machine input: The frozen soup is automatically put on the cooled surface.

{Table 2} - Example of mixing of frozen surface -

Raw material Combination ratio (% by weight) Wheat flour 60 - 65 Corn starch 3 - 5 Egg white 0.5 - 0.8 The 0.5 - 0.8 Purified salt 2 - 4 Purified water 20 - 30 Other seasoning additives Remaining amount system 100.0

All. Kidney Manufacturing Process

The mixture soup of the mixing ratio shown in Table 3 below is frozen at a temperature of -35 ° C to -40 ° C to obtain a soup.

[Table 3] - Example of mixing composition -

Raw material Combination ratio (% by weight) pumpkin 30 - 35 carrot 15 - 18 shrimp 15 - 18 Green pepper 10 - 15 Shiitake mushrooms 10 - 15 Red pepper 5 - 7 Other seasoning additives Remaining amount system 100.0

la. Finished product manufacturing process

A. The liquefied soup, frozen surface, and soup soup prepared in the lid are packed with a PET film, packed and stored in a freezer.

[Table 4] - Formulation example of finished product -

division Combination ratio (% by weight) if 35 - 45 Liquid soup 50 - 60 Toast 5 - 10 system 100.00

Hereinafter, the constitution and effects of the present invention will be described in more detail with reference to examples and comparative examples.

Examples 1 to 5 and Comparative Examples 1 and 2: Preparation of liquid soup

(Example 1): Preparation of anchovy soup flavored liquid soup

Weigh the purified water and the raw material of the raw materials at room temperature in the extraction tank in the following quantities, add them, and mix them. Heat to 90 ℃ and transfer to the mixing tank. The anchovy extract and other raw materials are weighed in the amount of the following ingredients (no additional heating) and mixed for 10 minutes. The mixed raw materials are passed through a heat exchanger, cooled to 5 ° C or lower, and then transferred to a service tank. 300 g each is filled in an aluminum container and then frozen in a tunnel freezer (-35 ° C to -40 ° C) for about 30 minutes. The liquid soup was frozen first (-35 ℃ ~ -40 ℃), then the freezing surface was placed on it to prevent the surface from burning during cooking and heating.

- Anchovy soup flavor liquid soup formulation example -

Raw material Combination ratio (% by weight) Anchovy extract 44.27 Altitude extract 5.94 Kim extract 2.97 Vegetable extract 8.91 Beef extract 5.94 Garlic extract 8.91 pepper 0.41 Nucleic acid 1.14 Potato starch 13.3 Purified salt 8.2 system 100.00

(Example 2): Preparation of broth soup flavored liquid soup

The soup stock is prepared at the following mixing ratios to prepare liquid soup. The remaining process and mixing ratio are as described in Example 1.

- Mixed soup with broth soup -

Raw material Combination ratio (% by weight) Bark extract 40.0 Brewed soy sauce 2.04 Altitude extract 2.04 Kim extract 1.11 Vegetable extract 2.04 Broth extract 15.8 Garlic extract 3.90 Compound seafood extract 3.90 Extract seasoning 2.04 pepper 0.56 Nucleic acid 0.37 Potato starch 17.10 Purified salt 9.10 system 100.00

(Example 3): Preparation of chicken soup flavored liquid soup

The soup stock of chicken broth is prepared at a blending ratio below to prepare a liquid soup. The remaining process and blending ratio are the same as those described in Example 1.

- Chicken broth flavor soup formula -

Raw material Combination ratio (% by weight) Chicken extract 29.0 Altitude extract 4.35 Kim extract 0.90 Vegetable extract 29.0 Broth extract 14.43 Garlic extract 2.90 pepper 0.29 Nucleic acid 0.29 Potato starch 13.04 Purified salt 5.8 system 100.00

(Comparative Examples 1 to 3)

Except that the liquid soup was first frozen without filling the container with the liquid phase, and the product was prepared by placing a surface on top of the container and freezing it to prepare a product.

The liquid soup according to the present invention was first frozen (-35 to -40 캜) and then placed on the surface of the liquid soup. The products of Examples 1 to 3, As a result of comparing the products using liquid soup and comparing them with each other, when the liquid soup is filled in the container without freezing and the surface is prepared, when the finished product is cooked, the surface is heated before the soup is completely defrosted. The surface was burned.

(Examples 4 to 6): Preparation of a soup liquid soup with a thick soup flavor

Except that the potato starch was used in an amount of 13.04 to 17.10 wt% in order to knead the soup stock.

(Comparative Examples 4 to 6)

The liquid soup was prepared in the same manner as in Examples 1 to 3 except that a potato starch was not used.

As a result of comparing Examples 4 to 6 with Comparative Examples 4 to 6, it was found that, in Examples 4 to 6, a large amount of starch was added to the liquid soup, 6, when the potato starch was not used, the soup of kalguksu did not grow well and the taste of the kalguksu did not taste.

Example 7 and Comparative Example 7: Preparation of freezing surface

(Example 7): Freezing surface preparation process according to the present invention

The purified water is completely dissolved in water to form a blended water. The wheat flour, waxy corn starch, egg white, refined salt, and kimono are added to the blender in the following amounts and vacuum-mixed. Mixed dough is passed through a two-step roller to make the cotton pads. Two molded face plates are passed through a compound roller to form a single face. Transfer the cotton to the ripening room and mature. Rolling the face sheet to a certain thickness while passing through a 5-step continuous roller. Automatically cut out the cotton cloth to a certain width. The cut out line is cut to a specific length of 40 cm. The cut line is boiled while passing through a boiling machine. Wash the boiled surface with water. The frozen soup is automatically put on the cooled surface.

- Cotton blend example -

Raw material Combination ratio (%) Wheat flour 62.02 Corn starch 4.65 I am white 0.7 The 0.7 Purified salt 3.03 Purified water 28.9 system 100.0

(Comparative Example 7)

Except that the length of the cotton was 45 cm to 50 cm and the cotton was boiled in the production of the cotton.

In order to compare the faces produced by the method of Example 7 and Comparative Example 7, whether or not the faces are clumped when each face is boiled is shown in Table 5).

[Table 5] Degree of sticking in boiling process by length of cotton

sample Example 7) Comparative Example 7) Length of face 35 - 40cm 45 - 50cm Boiling at the boiling process The surface is not clogged during the boiling process During the boiling process, the faces clump together.

(Example 8): Manufacturing process of the soup stock

The soup is frozen at -35 ~ -40 ℃ with the following mixing ratio.

- Example of soup mix -

Raw material Combination ratio (% by weight) pumpkin 3.330 carrot 16.67 shrimp 16.67 Green pepper 13.33 Shiitake mushrooms 13.33 Red pepper 6.67 system 100.0

Unlike the conventional noodle soup marketed in the market, the present invention is equipped with a mackerel without having to prepare a separate mackerel and vegetables when cooked, so that the mackerel can be consumed immediately when heated on a gas stove for 10-12 minutes.

(Example 9): Finished product manufacturing process

The prepared liquid soup, frozen surface and the soup are packed with PET film at the following weight ratio, packed and stored in the box for freezing.

- Examples of finished products -

division Combination ratio (% by weight) if 41.07 Liquid soup 53.57 Toast 5.36 system 100.00

As shown in the above Examples and Comparative Examples, it is possible to produce a variety of soup flavors utilizing an original taste of Korea by using anchovy extract, flesh extract or chicken extract, By preparing the soup with frozen surface first, the surface was prevented from burning during cooking and restoration, and potato starch was added to the soup. Also, the length of the cotton was 40cm or less, so that the noodles did not cling to each other in the process of boiling the cotton. Therefore, according to the present invention, it is possible to easily and conveniently enjoy the traditional Korean food, Kalguksu.

Claims (5)

The main ingredient of the soup is frozen dough soup based on liquid soup, frozen dough, and soup stock, and the soup is selected from the group consisting of anchovy extract, bark extract, and chicken extract. The extracts of shiitake mushroom, Wherein the frozen surface comprises wheat flour as the main raw material, and the frozen surface comprises frozen corn starch, egg white, fruity flour, soybean flour, wheat flour, , And a surface prepared from purified salt, edible additives and purified water are frozen at -35 to -40 캜, and the soup is a frozen surface which can be added to amber, carrot, shrimp, green pepper, shiitake, Were frozen at -35 to < RTI ID = 0.0 > 40 C < / RTI & Frozen noodle soup made by packing together -60 wt% liquid soup, 35-45 wt% freezing surface and 5-10 wt% The method according to claim 1, wherein the content of each component of the liquid soup is 25-45 wt% of an active ingredient selected from the group consisting of anchovy extract, flesh extract, and chicken extract based on the liquid soup weight, , 2 to 29 wt% of a kim extract, 5 to 16 wt% of a beef extract, 2 to 10 wt% of a garlic extract, 0.2 to 0.6 wt% of a pepper, 0.2 to 1.5 wt% of a nucleic acid, 12 to 18% by weight, refined salt of 7 to 10% by weight, and a residual amount of edible seasoning additives. The method according to claim 1, wherein the content of each component of the frozen surface is from 60 to 65% by weight of wheat flour, 3-5% by weight of corn starch, 0.5-0.8% by weight of egg white, 0.5-0.8% 4% by weight, purified water 20-30% by weight, and a residual amount of edible additives. The method according to claim 1, wherein the content of each ingredient of the shredded soup is 30-35 weight% of pumpkin, 15-18 weight% of carrot, 15-18 weight% of shrimp, 10-15 weight% of green pepper, 10-15 weight% , 5-7% by weight of red pepper, and other remaining ingredients, which can be added to the noodle soup. The frozen dough soup according to any one of claims 1 to 4, wherein the liquid soup further comprises a broth extract and a combined seafood extract. 6. A method for producing frozen cutlet soup base based on liquid soup, frozen surface and soup stock, comprising the steps of: 1) Extracting a powder raw material selected from the group consisting of anchovy extract, bark extract, and chicken extract, 2) heating to 90 ° C and transferring to a mixing tank, 3) transferring the shiitake mushroom extract, extract of Kimchi, Adding the other raw materials consisting of vegetable extract, beef extract, garlic extract, pepper, nucleic acid, potato starch, refined salt and edible seasoning additive for 10 minutes, 4) passing the mixed raw materials through a heat exchanger, (5) 300 g of aluminum is filled in the aluminum container, and then it is frozen in a tunnel refrigerator (-35 ° C to -40 ° C) for about 30 minutes. Liquid soup preparation process; 2) mixing step in which the wheat flour, waxy corn starch, egg white, refined salt and fructose are injected into the blender and the mixture is vacuum-mixed; and 3) (4) forming a two-stage roll by passing the finished dough through a two-stage roller, (4) passing the two rollers through a compound roller to form a single face, (5) aging the face to the aging chamber, 6) a rolling step of rolling the face sheet to a constant thickness while passing through a 5-step continuous roller, 7) a cutting step to automatically cut out a uniform width, 8) a cutting step to cut the cut face to a length of 35-45 cm 10) washing and cooling the boiled surface by washing it in water, and 11) feeding the frozen soup to the cooled surface automatically, in A frozen surface manufacturing process; All. The raw materials of gourd consisting of pumpkin, carrot, shrimp, green pepper, shiitake mushroom, red pepper and other potatoes which can be added to the cutlery are washed, cut into 1-5 cm and then frozen at -35 to -40 ° C. And d. A. . Each of the basic materials produced by the process is packed in a box in a weight ratio of 50-60% by weight of liquid soup, 35-45% by weight freezing surface and 5-10% by weight of the potato soup, based on the total weight of the freezing potato soup Wherein the method comprises the steps of: