KR20010107047A - Sunchang Sundae - Google Patents

Abstract

The present invention relates to a makchang sundae boasting a traditional and common taste by removing the smell of sundae skin as well as transforming its unique taste and aroma into our unique taste.

Makchang sundae of the present invention is rich in vitamins and minerals, and is characterized by a harmonious taste of sundae beef, which is rich in vitamins and minerals, which is effective in the treatment of postpartum cooking, anemia and gastric ulcer. In addition, by removing the unique spear in pigs several times to remove the peculiar smell of the spear, re-injected the chilled sundae into the broth that has been soaked in pork bones for a long time, so that you can feel the rich taste as you taste deeper to be.

Description

Makchang Sundae {.}

The present invention, unlike the pig intestine or artificial vinyl used as the material of the general sundae skin, characterized in that it is made using a pure membrane window, and relates to a membrane window boast boasting a chewable taste.

Sundae is a traditional food enjoyed by the common people and has been passed down as a unique Korean food mainly made of pig intestine and squid in Gangwon-do, which has the deepest East Sea where Hamgyeong and Hallyu and turbulent waters are located in the northernmost part of Korea.

In general, sundae is known as a method of incorporating various vegetables, grains and spices into the intestines of pigs and injecting it into the intestines. There is a situation.

Unlike the general intestines of sundae skin, the intestine made by using the intestine is made so much that the process of removing impurities and washing takes up half of the whole manufacturing process, so that the smell of the intestine can be removed and the deeper taste can be felt as you chew. Devised.

The first object of the present invention is to provide a so-called makchang sundae made using only one makchang of pigs, unlike the pig intestines used as a general sundae shell.

The second object of the present invention is to remove the harsh smell of the intestine in the manufacturing process and to provide a more unique and unique flavor of the intestine as it is deeply savored.

The third object of the present invention is to recreate the taste of traditional sundae as a sundae beef supplemented with mineral vitamins and various nutrients by combining seasonings and other vegetables and seasonings without using seasonings.

Makchang is thicker and shorter than ordinary pig intestines and only one pig per pig, so it is virtually difficult to buy and groom large quantities at once.

In addition, the fat covered with the inside of the intestine and the smell of the pig is inherent in a large amount of herpes, so the process of repairing it is not difficult.

In the present invention was characterized by the rich and savory taste of the unique makchang that enhances the taste of mineral, vitamin-rich sundae beef, summarized the manufacturing method according to the following step.

Step 1: Prepare and Clean Sundae Skin

The length of pure membrane window is about 30 ~ 40cm.

In order to remove fat and foreign substances inside the membrane, turn over several times and use flour and salt together.

Removing the fat of the intestine is likely to tear the surface, so careful attention to each one is done by hand.

Second Step: Pure Small and Medium Manufacturing

Unlike ordinary sundae, it is characterized by a soft taste by limiting the selection of rice as much as possible and by containing a large amount of vegetables.They are prepared by soaking glutinous rice, and cabbage and cabbage are sliced and boiled at the same time, then dehydrated. Prepare raw sundae beef by mixing pork paste and various seasonings with the prepared ingredients.

At this time, if you have a lot of sunyangyang, it will taste very puff.

Step 3: Inject Small and Medium

Inject the large and small intestine into the membrane prepared in the first step, but there are various injection methods, but mainly using a funnel.

Fourth Step: Learning Process

Boil the sundae made in step 3 in boiling water for about 25-30 minutes.

Step 5: Cooling Process

Take out the sundae boiled in the fourth step, cool it slowly at 18 ~ 20 ℃ and seal it with vinyl to cool.

All materials of the film window in the manufacturing process of the present invention were specified as follows.

1. Sundae Ingredients

① Pig window

② Chinese cabbage

③ cabbage

④ Leek

⑤ Hosted herbs

⑥Onion

⑦Scallion

⑧Tofu

⑨Garlic

⑩Ginger

Cheongyang Pepper

Oyster mushroom

Whiskers

Pepper

Glutinous rice

Pig abdominal oil

Prophet

When sundae is produced using the above (1) material, it is as follows.

1) After cleaning the window, prepare it by washing it several times with flour salt.

2) Cut the cabbage and cabbage into proper size, boil in boiling water and dehydrate.

3) Wash leek, drain, and cut into 5cm intervals.

4) Wash mung bean sprouts and cut them into pieces.

5) Wash Cheongyang pepper cleanly and chop it after removing water.

6) Wash oyster mushrooms and chop them finely.

7) Onion rinse in water and chop.

8) Wash leek in water and cut it about 5cm apart.

9) Tofu is crushed and dehydrated whole.

10) Glutinous rice should be picked up and washed with water and drained for more than 12 hours.

11) Perilla sesame finely.

12) Wash garlic and ginger in water and chop finely.

13) The Prophet should be prepared with freshly caught pigs.

14) Boil abdominal oil, boil and freeze, and cut into 1 ~ 1.5cm and fry.

15) Evenly mix all the ingredients except the membrane and inject it into the membrane.

16) Boil the sundae prepared in the stomach (15) in boiling water over 130 ℃ for about 25-30 minutes and cool it slowly.

17) The sundae cooled in (16) is sealed with vinyl and cooled.

As a result of comparing and comparing Sundae produced in this way with other Sundae,

The intestinal sundae of the present invention was not puffy and felt, and the more chewed, the better the skin and the taste of the soft and pure sundae.

According to the present invention, by using the makchang, the material of the sundae skin, it gives a unique taste in the taste and nutrition of sundae and further removes the smell that can give a pig's peculiar feeling in the care and manufacturing process of the makchang as well as various minerals. The soft, light sundae blend of vitamin-rich vegetables gives the changchang sundae that tastes richer as you chew.

Claims (2)

One way to get rid of the smell in the process of cleaning the makchang is to sprinkle it with flour and salt and wash it several times.Then, the frozen Sundae is put into boiled water of pork bone for a long time and cooked properly to maintain the unique taste of makchang. Characteristic Sunchang Sundae No. 1 seasonings and spices are used as the sundae ingredients of claim 1, characterized by the harmony between the ideal amount of the Sunji and cabbage, leek, host and other various vegetables and seasoning