KR200198819Y1 - A snack of a mandoo - Google Patents
A snack of a mandoo Download PDFInfo
- Publication number
- KR200198819Y1 KR200198819Y1 KR2020000013155U KR20000013155U KR200198819Y1 KR 200198819 Y1 KR200198819 Y1 KR 200198819Y1 KR 2020000013155 U KR2020000013155 U KR 2020000013155U KR 20000013155 U KR20000013155 U KR 20000013155U KR 200198819 Y1 KR200198819 Y1 KR 200198819Y1
- Authority
- KR
- South Korea
- Prior art keywords
- dumplings
- snack
- dumpling
- present
- drying
- Prior art date
Links
- 235000011888 snacks Nutrition 0.000 title claims abstract description 26
- 210000003038 endothelium Anatomy 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 13
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 230000006866 deterioration Effects 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 230000015556 catabolic process Effects 0.000 abstract 1
- 238000006731 degradation reaction Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 18
- 239000003921 oil Substances 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 10
- 238000004080 punching Methods 0.000 description 7
- 238000007602 hot air drying Methods 0.000 description 6
- 240000006108 Allium ampeloprasum Species 0.000 description 4
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 4
- 235000013611 frozen food Nutrition 0.000 description 4
- 235000012424 soybean oil Nutrition 0.000 description 4
- 239000003549 soybean oil Substances 0.000 description 4
- 240000007124 Brassica oleracea Species 0.000 description 3
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 3
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 3
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000004922 lacquer Substances 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 229920000137 polyphosphoric acid Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/20—Shapes for preparing foodstuffs, e.g. meat-patty moulding devices, pudding moulds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
본 고안은 스낵만두에 관한 것으로 만두를 유탕처리와 온도와 시간을 달리하여 단계적으로 열풍건조시켜 제조하는 만두에 있어서, 만두를 유탕 후 펀칭함으로써 기름이 스낵만두 속에 들어가 상품의 질적 저하를 막고, 만두향을 유지시키며, 건조시에 기름으로 인한 열화 현상을 최소화한 스낵만두를 얻기 위한 것인 바,The present invention relates to snack dumplings, in which dumplings are prepared by hot-drying the dumplings at different stages of temperature and time, and dumping after dumplings to prevent oil from entering the snack dumplings to prevent product quality degradation. It is to obtain a snack dumplings to maintain the aroma and minimize the deterioration caused by oil during drying,
속과 내피로 구성된 만두에 있어서, 유탕한 만두(30)의 외피부(10)에 통공 (20)이 1개 이상 형성함으로써, 만두 외피부에 다수의 통공을 형성하여 제조시에 건조가 빠르고, 탕으로 요리시 수분의 흡수가 빨라 속피가 빠르시간에 불려져 사용자가 먹기 편리한 구조를 갖는 매우 뛰어난 효과가 있다.In the dumplings composed of the inner and inner skin, one or more through holes 20 are formed in the outer skin portion 10 of the steamed dumplings 30, so that a large number of through holes are formed in the outer skin of the dumplings to dry quickly during manufacture. When cooking in hot water, the absorption of moisture is so fast that the inner skin is called at a fast time, and the user has a very good effect of having a convenient structure to eat.
Description
본 고안은 스낵만두에 관한 것으로서, 더욱 상세하게는 만두를 유탕처리와 온도와 시간을 달리하여 단계적으로 열풍건조시켜 제조하는 만두에 있어서, 그 유탕 후 펀칭함으로써 기름이 스낵만두 속에 들어가 상품의 질적 저하를 막고, 만두향을 유지시키며, 건조시에 기름으로 인한 열화 현상을 최소화한 스낵만두에 관한 것이다.The present invention relates to snack dumplings, and more particularly, in dumplings prepared by steaming the dumplings step by step with different temperature and time, and dumping the oil into the snack dumplings after punching the dumplings to reduce the product quality. Snack dumplings that prevents, keeps the dumpling flavor and minimizes the deterioration caused by oil during drying.
종래의 만두에는 단지 기름에 뛰기거나, 만두는 쪄서 사용하였다.Conventional dumplings were only used to run in oil or steamed dumplings.
그러나, 이러한 종래의 만두는 그 속을 익히는데 소요되는 시간이 오래걸리므로 영양소의 파괴와 기존의 맛을 변화시킬 수 있는 문제점이 있었다.However, such a conventional dumpling takes a long time to learn the inside, there is a problem that can change the taste and destruction of nutrients.
또한, 기름에 뛰긴 만두는 건조시에 기름의 배출이 어려워 그 내부에 많은 양의 기름이 남게 되므로 제품의 가치를 떨어뜨리는 문제점이 있었다.In addition, dumplings run on oil is difficult to discharge the oil during drying, so that a large amount of oil remains in the inside, there was a problem that lowers the value of the product.
현재, 냉동식품인 만두류 국내생산업체는 약 60개 업체 이상으로 추정되며 1998년 생산액은 약 4,500억원 이상으로 보고 있다. 이와 같이 냉동식품인 만두류는 식품으로서 선호도가 증가되고 있으나 냉동상태에서 운반 및 보존해야 하는 문제점, 위생상태를 유지하기 위해 세균, 대장균 및 유해물로부터 안전성 확보의 문제점 및 조리법이 복잡하고 시간을 요구한다는 문제점과 단점이 있다.At present, there are more than 60 domestic producers of dumplings, frozen foods, and the production value in 1998 is estimated at more than W450bn. As such, dumplings, which are frozen foods, have increased in preference as food, but have to be transported and preserved in the frozen state, problems of securing safety from bacteria, E. coli and harmful substances to maintain hygiene, and complicated recipes and time-consuming problems. There are disadvantages.
또한, 지금까지의 만두류는 냉동식품상태로 거의 100% 생산하고 있고 소비되는 추세인데, 이는 냉동식품인 관계로 소비자의 입장에서는 소비 패턴이 한정된 공간과 시간을 필요로 한다. 즉 냉동상태로 구입, 냉동상태로 보존, 반드시 열처리로 조리해야한다는 불편과 제약이 있다.In addition, until now dumplings are produced and consumed almost 100% in the state of frozen food, which is a frozen food, so the consumer needs a space and time with a limited consumption pattern. In other words, it is inconvenient and constrained to purchase frozen, preserved in frozen state, must be cooked by heat treatment.
본 고안자들은 상기와 같은 종래 제품의 문제점과 단점을 해소하기 위하여 구입, 보존, 섭취방법에서 용이하고 건강과 관련된 기능성을 고려하여 만두를 열풍건조시킴으로써 부피와 중량이 축소되고, 세균으로부터 안전성이 확보와 건조 및 먹기가 편리한 스낵만두를 완성하게 되었다.In order to solve the problems and disadvantages of the conventional products as described above, the present inventors are easy to purchase, preservation, and ingestion method, the hot and dry dumplings in consideration of health-related functionality to reduce the volume and weight, to ensure safety from bacteria and The snack dumplings are easy to dry and eat.
따라서, 본 고안의 목적은 만두를 유탕처리와 온도와 시간을 달리하여 단계적으로 열풍건조시켜 제조하는 만두에 있어서, 그 유탕 후 펀칭함으로써 기름이 스낵만두 속에 들어가 상품의 질적 저하를 막고, 만두향을 유지시키며, 건조시에 기름으로 인한 열화 현상을 최소화한 스낵만두을 제공하는데 그 목적이 있다.Therefore, the object of the present invention is to prepare dumplings by hot-drying the dumplings in different stages of hot water treatment and varying the temperature and time. The purpose of the present invention is to provide a snack dumpling which is maintained and minimized deterioration due to oil when dried.
따라서, 본 고안의 목적은 만두를 유탕처리와 온도와 시간을 달리하여 단계적으로 열풍건조시켜 제조하는 만두에 있어서, 그 유탕 후 펀칭함으로써 기름이 스낵만두 속에 들어가 상품의 질적 저하를 막고, 만두향을 유지시키며, 건조시에 기름으로 인한 열화 현상을 최소화한 스낵만두을 제공하는데 그 목적이 있다.Therefore, the object of the present invention is to prepare dumplings by hot-drying the dumplings in different stages of hot water treatment and varying the temperature and time. The purpose of the present invention is to provide a snack dumpling which is maintained and minimized deterioration due to oil when dried.
이러한 목적을 달성하기 위한 본 고안의 스낵만두는 속과 내피로 구성된 만두에 있어서, 유탕한 만두의 외피부에 통공이 1개 이상 형성하여 달성하였다.Snack dumplings of the present invention for achieving this purpose was achieved by forming one or more through-holes in the outer skin of the steamed dumplings in dumplings consisting of the inner and inner skin.
도 1은 본 고안 바람직한 실시예의 스낵만두의 제품화 공정을 나타내는 순서도,1 is a flow chart showing the production process of snack dumplings of the preferred embodiment of the present invention,
도 2는 본 고안의 성형된 만두가 증숙기를 통과하여 만두피가 호화된 상태의 사진,2 is a photograph of a state in which the dumpling skin is luxury by passing the steamed dumplings of the present invention,
도 3은 상기 도 2의 만두를 유탕처리하고 펀칭한 상태의 사진,3 is a photograph of a state in which the dumplings of FIG.
도 4는 상기 도 3의 만두를 3단계 열풍건조한 상태의 사진,Figure 4 is a photograph of the dumplings of FIG.
도 5는 본 고안의 스낵만두를 도시한 상태도이다.Figure 5 is a state diagram showing a snack dumpling of the present invention.
* 도면의 주요부분에 대한 부호의 설명 *Explanation of symbols on the main parts of the drawings
10 : 외피 20 : 통공10: jacket 20: through hole
30 : 만두30: dumplings
이하, 본 고안의 구성 및 작용을 설명한다.Hereinafter, the configuration and operation of the present invention.
도 1은 본 고안 바람직한 실시예의 스낵만두의 제품화 공정을 나타내는 순서도이고,1 is a flow chart showing the production process of snack dumplings of a preferred embodiment of the present invention,
도 2는 본 고안의 성형된 만두가 증숙기를 통과하여 만두피가 호화된 상태의 사진이고,Figure 2 is a photograph of a state dumplings are steamed by steamed dumplings of the present invention,
도 3은 상기 도 2의 만두를 유탕처리하고 펀칭한 상태의 사진이고,Figure 3 is a photograph of the state dumped and punched dumplings of Figure 2,
도 4는 상기 도 3의 만두를 3단계 열풍건조한 상태의 사진이고,Figure 4 is a photograph of the dumplings of Figure 3 hot air dried state,
도 5는 본 고안의 스낵만두를 도시한 상태도이다.Figure 5 is a state diagram showing a snack dumpling of the present invention.
먼저, 도 5에 도시한 본 고안의 스낵만두는 속과 내피로 구성된 만두에 있어서, 유탕한 만두(30)의 외피부(10)에 통공(20)이 1개 이상 형성된 특징이 있다.First, the snack dumpling of the present invention shown in FIG. 5 has a feature in which one or more through-holes 20 are formed in the outer skin portion 10 of the steamed dumplings 30 in the dumplings composed of the inner and inner skins.
다음, 상기 만두은 그 외피에 직경은 3∼4 mm 가 바람직하고 통공개수는 3개가 바람직하다. 이와같은 통공은 유탕 후 펀칭함으로써 기름이 스낵만두 속에 들어가 상품의 질적 저하를 막고, 만두향을 유지시키는데 유리하며, 건조시에 기름으로 인한 열화 현상을 최소화하도록 하였다.Next, the dumpling is preferably 3 to 4 mm in diameter and three through-holes in its shell. Such a hole was punched after the milking to prevent oil from entering the snack dumplings, preventing the quality of the product from degrading, maintaining the flavor of the dumplings, and minimizing the deterioration caused by the oil during drying.
상기 본 고안의 다른 실시예로 만두의 일측면 또는 양측면에 통공을 형성하도록 구성한다.In another embodiment of the present invention is configured to form a through-hole on one side or both sides of the dumplings.
이하, 본 고안의 만두제조방법을 살명하면 다음과 같다.Hereinafter, the dumpling manufacturing method of the present invention will be described as follows.
먼저,만두 성형단계; 만두피를 호화하는 단계; 유탕처리 단계; 만두펀칭단계; 3단계 열풍건조 단계의 결합으로 구성된다.First, dumpling forming step; Luxuryling dumplings; Lactation; Dumpling punching step; It consists of a combination of three stages of hot air drying.
스낵만두의 만두속 조성물로는 어느 종류나 사용될 수 있으며, 통상의 제조방법에 의해 성형된 만두를 증숙처리함으로써 만두피를 호화하고 대두유가 함유된 유탕처리솥에 투입하고 펀칭한 후, 상기 펀칭된 만두를 105℃에서 2시간동안 1차로 열풍건조시키는 제 1단계; 150℃에서 1시간동안 2차로 열풍건조시키는 제 2단계; 및 80℃에서 1시간동안 3차로 열풍건조시키는 제 3단계를 포함하여 스낵만두를 제조하는데 그 특징이 있다.As a dumpling composition of snack dumplings can be used in any kind, steamed steamed dumplings formed by a conventional manufacturing method to steam the dumpling skin and put in a soybean oil-containing milk treatment pot and punched, the punched dumplings The first step of drying the hot air first at 105 ℃ for 2 hours; A second step of hot air drying at 150 ° C. for 2 hours; And a third step of hot-air drying for 3 hours at 80 ° C. for 3 hours.
본 고안 방법에 의해 제조된 스낵만두는 구입, 보존 및 섭취방법에서 용이하고, 부피와 중량이 축소되고, 세균으로부터 안전성이 확보되는 효과가 있다.Snack dumpling prepared by the present invention method is easy to purchase, preservation and ingestion method, the volume and weight is reduced, there is an effect of ensuring the safety from bacteria.
본 고안에 있어서 열풍건조를 3단계로 함으로써 가용성물질이 만두속 배합물내, 즉 만두피내에 그대로 잔존할 수 있으며, 표면경화와 수축방지를 최소화하고 갈변화에 따른 식감증대 등의 효과가 있다. 더욱 상세하게는, 1단계; 건조 및 미생물 살균효과이고, 2단계; 갈변화 촉진이며, 3단계; 미생물의 사멸상태에서 건조율 향상과 제품의 안정화를 위한 것이다.In the present invention, by drying the hot air in three stages, the soluble substance can remain in the dumpling compound, that is, in the dumpling skin, and minimize the surface hardening and shrinkage prevention and increase the texture according to the brown change. More specifically, step 1; Drying and microbial sterilization effect, two steps; Promotion of browning, three levels; In order to improve the drying rate and stabilize the product in the state of microbial death.
본 고안 스낵만두는 다음과 같은 공정을 거쳐 제조하였다.Snack dumplings of the present invention was prepared through the following process.
제 1 공정 : 만두 성형공정First step: dumpling forming process
만두의 성형은 종래의 방법을 사용하여 성형하였다.Molding of dumplings was molded using a conventional method.
만두피 제조는 밀가루(강력분; 박력분= 5;5)74%, 물 25%, 폴리인산 0.08%,구아검 0.06%, 소금 0.7%을 반죽기에 넣고 20분간 반죽하여 만두 성형기에 넣었다.Dumpling skin was prepared by flour (strong component; force component = 5; 5) 74%, water 25%, polyphosphoric acid 0.08%, guar gum 0.06%, salt 0.7% and kneaded for 20 minutes into a dumpling molding machine.
만두속 제조는 대두단백 18.73%, 당면 8.12%, 돈지 3.12%, 돈육 3.24%, 배추 3.55%, 양배추 3.98%, 부추 4.05%, 무말랭이 3.28%, 대파 1.53%, 양파 1.58%, 마늘, 생강, 감자, 등을 세절하여 속배합(비율은 만두피 포함)하였다.Dumplings are made up of soy protein 18.73%, vermicelli 8.12%, lard 3.12%, pork 3.24%, cabbage 3.55%, cabbage 3.98%, leek 4.05%, radish 3.28%, leek 1.53%, onion 1.58%, garlic, ginger, potato And the back was cut and mixed in proportion (including dumpling skin).
제 2 공정 : 만두피 호화공정Second Process: Dumpling Skin Gelatinization Process
제 1공정에서 제조된 만두를 증숙기(만두성형기)에 일정시간(95℃, 1분 30초) 통과시켜 증숙처리하였다.The dumplings prepared in the first step were steamed by passing a predetermined time (95 ° C., 1 minute 30 seconds) through a steamer (dumpling machine).
제 3 공정 : 유탕처리공정Third Process: Spill Processing Process
제 2공정의 결과 만두피가 호화된 만두를 대두유가 함유된 유탕처리솥에 통과시켜 대두유의 발연점에서 일정시간(1분) 통과하여 유탕처리하였다.As a result of the second step, the steamed dumplings were passed through a lacquer-containing cooking pot containing soybean oil and milk-treated by passing a predetermined time (1 minute) from the smoke point of soybean oil.
제 4공정 : 만두 펀칭공정4th process: dumpling punching process
제 3공정의 결과 유탕처리된 만두를 펀칭하였다.As a result of the third process, dumped dumplings were punched out.
표 1과 같이 실험한 결과, 펀칭시 통공 직경은 3∼4 mm 가 바람직하고 통공개수는 3개가 가장 바람직하였다.As a result of the experiment as shown in Table 1, the hole diameter at the time of punching is preferably 3 to 4 mm, the number of holes is most preferred.
제 5공정 : 건조공정5th process: drying process
상기 제 4공정의 결과 얻은 만두를 1단계로 105℃에서 2시간동안 열풍건조하고 2단계로 150℃에서 1시간동안 열풍건조한 후 마지막으로 80℃에서 1시간동안 3단계 열풍건조하였다.The dumplings obtained as a result of the fourth step were hot air dried at 105 ° C. for 2 hours in 1 step, hot air dried at 150 ° C. for 1 hour in 2 steps, and finally 3 steps hot air dried at 80 ° C. for 1 hour.
제 6공정 : 제품화공정6th Step: Commercialization Process
상기 제 5공정을 거친 스낵만두를 무게별로 또한 형상별로 검수하여 등급화하고 불량품을 제거한 다음 1회용 포장용기 또는 비닐봉투에 봉입하여 포장제품화하였다. 이때 포장기계는 종래의 만두포장기라면 어떠한 것이라도 좋았다.Snack dumplings undergoing the fifth process were inspected and graded by weight and shape, and removed the defective products, and then encapsulated in a disposable packaging container or plastic bag to be packaged. At this time, the packing machine may be any conventional dumpling packing machine.
이하, 본 고안의 구체적 구성 및 작용을 실시예를 들어 상세히 설명하지만, 본 고안의 권리범위가 이들 실시예에만 한정되는 것은 아니다.Hereinafter, the specific configuration and operation of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.
실시예 1Example 1
만두피 제조는 밀가루(강력분; 박력분= 5;5)74%, 물 25%, 폴리인산 0.08%,구아검 0.06%, 소금 0.7%을 반죽기에 넣고 20분간 반죽하여 만두 성형기에 넣었고, 만두속 제조는 대두단백 18.73%, 당면 8.12%, 돈지 3.12%, 돈육 3.24%, 배추 3.55%, 양배추 3.98%, 부추 4.05%, 무말랭이 3.28%, 대파 1.53%, 양파 1.58%, 마늘, 생강, 감자, 등을 세절하여 속배합(비율은 만두피 포함)하여 도 1과 같은 방법에 의하여 만두 성형공정을 거친 후, 상기 만두를 증숙기에 2∼3분간 통과시켜 증숙처리하여 만두피를 호화시키고(도 2) 대두유가 함유된 유탕처리솥에 투입하여 발연점에서 1분간 통과시켜 유탕처리하고 직경 3∼4 mm, 통공을 3개로 펀칭한 후(도 3), 105℃에서 2시간동안 열풍건조하는 1단계, 150℃에서 1시간동안 열풍건조하는 2단계, 및 80℃에서 1시간동안 열풍건조하는 3단계의 열풍건조(도 4)과정 후, 상기의 공정으로 제조된 스낵만두를 검수한 다음 포장하여 제품화하였다.Dumpling skin was prepared by mixing flour (strength; powerful powder = 5; 5) 74%, water 25%, polyphosphate 0.08%, guar gum 0.06%, salt 0.7% in a dough and kneading for 20 minutes. Soy Protein 18.73%, Vermicelli 8.12%, Pork 3.12%, Pork 3.24%, Chinese Cabbage 3.55%, Cabbage 3.98%, Leek 4.05%, Radish 3.28%, Leek 1.53%, Onion 1.58%, Garlic, Ginger, Potato, etc. After the mixture (proportion, including dumpling skin) to go through the dumpling forming process according to the method as shown in Figure 1, the dumpling is passed through a steamer for 2-3 minutes to steam the steamed dumplings (Fig. 2) containing soybean oil 1 minute at 150 ℃ 1, hot air drying at 105 ℃ for 2 hours after punching into 3 and 4 mm in diameter, punched through three holes through a 1 minute at the smoke point to pass through the steaming treatment pot. Two stages of hot air drying for three hours, and three stages of hot air drying for one hour at 80 ° C. (FIG. 4) and It was then commercialized by inspects the snack dumplings prepared by the above process, and then packaged.
이상의 실시예를 통하여 설명한 바와 같이, 본 고안 스낵만두는 열풍건조처리하여 부피와 중량이 축소되고 세균으로부터 안전성이 확보되며 특히 만두의 외피부에 다수의 통공을 형성하여 제조시에 건조가 빠르고, 탕으로 요리시 수분의 흡수가 빨라 속피가 빠르시간에 불려져 사용자가 먹기 편리한 구조를 갖는 뛰어난 효과가 있으므로 식품산업상 매우 유용한 고안인 것이다.As described through the above embodiments, the snack dumplings of the present invention are hot-air dried to reduce volume and weight, to secure safety from bacteria, and in particular, to form a large number of through holes in the outer skin of the dumplings, so that the drying is quick during production. As it absorbs moisture during cooking, the skin is called at a fast time, so the user has an excellent effect of having a convenient structure for eating.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR2020000013155U KR200198819Y1 (en) | 2000-04-29 | 2000-05-09 | A snack of a mandoo |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000023110A KR20010098268A (en) | 2000-04-29 | 2000-04-29 | A snack of a mandoo and the process for preparation thereof |
| KR2020000013155U KR200198819Y1 (en) | 2000-04-29 | 2000-05-09 | A snack of a mandoo |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020000023110A Division KR20010098268A (en) | 2000-04-29 | 2000-04-29 | A snack of a mandoo and the process for preparation thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR200198819Y1 true KR200198819Y1 (en) | 2000-10-02 |
Family
ID=26637506
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR2020000013155U KR200198819Y1 (en) | 2000-04-29 | 2000-05-09 | A snack of a mandoo |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR200198819Y1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030031572A (en) * | 2001-10-15 | 2003-04-23 | 양지영 | Food processing technology for instant food of a bun |
-
2000
- 2000-05-09 KR KR2020000013155U patent/KR200198819Y1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030031572A (en) * | 2001-10-15 | 2003-04-23 | 양지영 | Food processing technology for instant food of a bun |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5599573A (en) | Preparation of acidified pastas | |
| KR20100017446A (en) | Pouch-packed liquid food | |
| KR101921745B1 (en) | Method for manufacturing home meal replacement braised fish by Sous-Vide cuisine | |
| KR101907509B1 (en) | Frying oil for meat only and production method thereof | |
| KR200198819Y1 (en) | A snack of a mandoo | |
| EP4278902A1 (en) | Method for manufacturing frozen block, frozen block, and frozen food | |
| RU2277822C2 (en) | Method for producing of canned fish balls | |
| KR101439065B1 (en) | A tomato mandu and method for preparation thereof | |
| KR20020026776A (en) | A dough be contained a lot of flesh-meat element and it's a manufacturing process | |
| JP6705183B2 (en) | Frozen food containing vegetables with high carbohydrate content | |
| KR100937334B1 (en) | Method of manufacturing instant scorched rice soup containing seafood | |
| KR20010098268A (en) | A snack of a mandoo and the process for preparation thereof | |
| CN113068804A (en) | Preparation method of instant rice | |
| KR20000012204A (en) | Method of manufacturing a powdered food | |
| KR102412161B1 (en) | A manufacturing method for saffron kimchi and the kimchi manufactured by thereof method | |
| KR100503930B1 (en) | Kimchi Rice Sauce and Manufacturing Method of the Same | |
| KR100503931B1 (en) | Bean-paste Rice Sauce and Manufacturing Method of the Same | |
| JP4152995B2 (en) | Method for producing room temperature storage food | |
| KR102262801B1 (en) | A Method for Producing a Dumpling Containing a Lentinula edodes Component | |
| KR102319446B1 (en) | Squid Sundae, and Method for Manufacturing the Same | |
| KR20020067220A (en) | Manufacture method of boiled fish paste | |
| JP4502783B2 (en) | Method for producing frozen fried food | |
| KR101677218B1 (en) | Manufacturing method of instant cooking noodles and instant cooking noodles maunufactured using the same | |
| KR20070023296A (en) | Preparation method for a sausage made of pig intestine including cheese | |
| CN105285705A (en) | Microwave noodles in packaging bag capable of automatically exhausting air |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| U107 | Dual application of utility model | ||
| REGI | Registration of establishment | ||
| FPAY | Annual fee payment |
Payment date: 20010727 Year of fee payment: 3 |
|
| LAPS | Lapse due to unpaid annual fee |