KR19980019420A - Hard-boiled food kimch'i and roasting manufacturing method for kimch'i - Google Patents

Abstract

This outbreak is to reprocess the kimchi stir-fry, stew and stew by secondary processing using the collected kimchi and shiragi.

Kimchi that can not be eaten by sour taste due to rancidity or ripening in the conventional distribution process is returned to the distributor or disposed of by itself, which is difficult to post-process and serious environmental pollution by disposal.

Therefore, in the present invention, the collected kimchi is chopped, and then the pork (beef, saury, tuna, etc.) ground in kimchi is mixed and mixed so that the weight ratio is 1/3 of kimchi, and then sterilized and cooled at 100 ° C. for 15 to 20 minutes. It is a very useful invention that provides kimchi stir fry, stew, stew, etc. by secondary processing of kimchi, prevents environmental pollution, and greatly improves the utility of kimchi.

Description

Method of manufacturing Kimchi stewed and fried with kimchi

The present invention is a method of producing kimchi stew and stir-fry using kimchi to recover the aged kimchi and then processed and mixed with meat to produce the second kimchi stew or stew and stir-fry after packing in cans, films and packaging It is about.

Kimchi prepared or soaked in a conventional home is kept in the refrigerator and eat while maintaining freshness.

In addition, if the freshness is lost, too much ripening can not be eaten due to the sour taste is eaten by secondary processing with kimchi soup, kimchi stew, kimchi stir-fry.

However, if the processed kimchi is processed and sold, it will be returned in its entirety when it is produced in the distribution process, and the kimchi that is not matured and sold will be returned or disposed of.

As a result, the loss of producers and distributors is very large, and pollution and environmental damage caused by waste are very serious.

The present invention is to provide a reprocessing method of kimchi to be recirculated by packaging the kimchi stir-fry, stew, stewed food and the like after collecting a large amount of kimchi to be disposed of.

The present invention is the process of cutting and then cutting the collected kimchi, the process of mixing evenly by inserting the cut kimchi and pork (beef, saury, tuna, etc.) to be 1/3 of the weight ratio of kimchi, and the film after mixing It is filled with cans and packaging containers and sterilized for 15 to 20 minutes at 100 ℃ to produce kimchi stew by cooling.

The present invention is to prepare a kimchi stir-fry by a process of stirring and heating to remove moisture after the mixing process, and filling the film, cans and packaging containers after the process of sterilization at 100 ℃ sterilization for 15 to 20 minutes.

1 is a device diagram for shredding the kimchi of the present invention

2 is an apparatus for crushing meat, fish of the present invention

3 is a device process diagram for producing kimchi stew, stew of the present invention

4 is a device process diagram for producing kimchi fried of the present invention

※ Explanation of code for main part of drawing

1: kimchi thinner 2: shredder

3: tank 4: mixer

4a: stirring blade 5: filling machine

6: sterilization, cooler 6a: sterilizer

6b: Chiller 7: Stirring device

8: container 9: motor

10: burner 11: stir-wing

Hereinafter, a preferred embodiment of the present invention will be described in detail.

Example 1

1) Cutting process

Kimchi is collected and sliced in a kimchi season (1).

2) Storage and shredding device

The kimchi seasoned in the kimchi seasoning machine (1) is supplied and stored in the tank (3) and stored, and the growth of pork, beef, etc. in the shredder (2) and finely crushed.

3) Mixing process

After storing the shredded kimchi in the tank (3) and supplying it to the mixer (4) to insert pork (beef, saury, tuna, etc.) to about 1/3 of the mass of kimchi and mix by stirring blade (4a) .

At this time, a little seasoning may be used for the purpose of flavoring, pork, beef and the like are grown, saury, tuna and the like canned and mixed.

4) Packing process

The contents mixed in the mixer (4) is packed in a filler (5) using a can, a film, a packaging container, or the like.

5) Sterilization and Cooling Process

After packing using a can or a film, the kimchi stew and simmered are sterilized by passing the sterilizer 6a at 100 ° C. for 15 to 20 minutes to increase the speed, passing through the cooler 6b, and cooling and circulating.

Example 2

1) Cutting process

Kimchi is collected and sliced in a kimchi season (1).

2) Storage and Shredding Process

The kimchi seasoned in the kimchi seasoning machine (1) is supplied and stored in the tank (3) and stored, and the growth of pork and beef, etc. in the shredder (2) and finely crushed.

3) Mixing process

After storing the shredded kimchi in the tank (3), supply it to the mixer (4) and insert pork (beef, saury, tuna, etc.) to about 1/3 of the mass of kimchi, and mix by stirring blade (4a). .

At this time, a little seasoning may be used for the purpose of flavoring, pork, beef and the like are grown, saury, tuna and the like canned and mixed.

4) Roasting Process

After supplying the mixed contents in the mixer (4) to the roasting device (7), the roasting blade (11) in the container (8) is rotated by the motor (9) and the burner 10 at a constant temperature (about 100 ℃) Heat and fry until the water is almost dehydrated.

5) Packing process

The roasted kimchi fried in the stir-fry apparatus 7 is packed in a filling machine 5 using cans or films and packaging containers.

6) Sterilization and Cooling Process

Packed using cans or films and sterilized by passing the sterilizer 6a at 100 ° C. for 15 to 20 minutes,

Pass through the cooler (6b) to cool the distribution to produce kimchi stew.

Meanwhile, instead of the collected kimchi, it is possible to prepare stir-fry, boiled stew, stew, etc. by using shiragi or uggar.

The present invention is produced during the distribution process of kimchi to produce kimchi stir fry, stewed foods, stew, etc. by the second process to extend the distribution period, so that consumers can easily purchase regardless of the air temperature can meet the taste of consumers. In addition, the kimchi that is discarded is used for reprocessing, thereby making the kimchi more widely available, and preventing the disposal of waste, and at the same time, preventing the environmental pollution.

Claims (2)

Cutting and then cutting the collected kimchi, The process of evenly mixing the fine kimchi and pork (beef, saury, tuna, etc.) to 1/3 weight ratio of kimchi, Method of manufacturing kimchi stew using kimchi to prepare kimchi stew and stewed by sterilizing 15-20 minutes at 100 ° C after sterilization by filling into film, can and packing container after mixing The method of claim 1, further comprising: a roasting step of removing moisture by heating after mixing; After the roasting process, it is filled with a film, a can, and a packaging container and sterilized for 15-20 minutes at 100 ° C., followed by cooling.