KR20020039525A - Fusion food and its manufacturing method - Google Patents

Abstract

PURPOSE: A process of preparing fusion food comprising noodles, meat juice and seasoning sauce is provided. Whereby, the fusion food has a good taste and flavor and is rich in nutrient. CONSTITUTION: In a noodle food comprising noodles, meat juice and seasoning sauce, the noodles are prepared by using 70 to 75% by weight of wheat flour, 23 to 27% by weight of activated water, 1 to 2% by weight of salt, 0.5 to 1% by weight of sodium carbonate and 0.5 to 1% by weight of herb flavor. The meat juice is obtained by mixing tilefish, anchovy, walleye pollack and kelp in a ratio of 1:1:1:0.7 and heated, filtered, mixed with a mixture of vinegar and coffee in a ratio of 1:6 and aged for 7 to 12 hr. The seasoning sauce is obtained by mixing 16 to 20% by weight of red pepper powder, 24 to 28% by weight of onion, 28 to 40% by weight of starch sugar, 2 to 3% by weight of sugar, 1 to 1.5% by weight of soy sauce, 6 to 7% by weight of garlic, 5 to 5.5% by weight of vinegar, 5 to 6% by weight of green onion, 0.5 to 1% by weight of salt and 0.5 to 1% by weight of sesame oil.

Description

Fusion food and its manufacturing method {.}

The present invention relates to a fusion food, and more particularly, to a noodle food made by using the delicious and light taste of traditional Korean food such as kalguksu, cold noodles, and western sweet and sour taste.

Fusion means 'fusion' and 'fusion' and means that different species meet to make new ones.

Fusion was first used in everyday life in jazz performances, but nowadays, it is a phenomenon that appears in all fields such as literature, music, art, and cooking without distinction of genres. Just as iron is mixed with copper to create a stronger metal of unusual color called bronze, fusion, which refers to a third unusual culture created by mixing two or more cultures, is a work of mixing, not imitation or creation, but with an exquisite selection of materials to mix. The task of finding the proper golden segmentation of must be a creative effort for something new.

Fusion foods are literally a mixture of various ingredients and cooking methods. The history of our country's natural fusion foods is close to Budaejjigae, a cheese ramen topped with boiled ramen, a kimchi burger with kimchi in a hamburger, and a bulgogi pizza that combines bulgogi with pizza.

However, there have been no attempts at fusion foods using high commercially available noodles, and not many fusion foods have been developed in harmony with the tastes of Koreans who have been tamed with traditional foods with cool and plain broth.

Accordingly, an object of the present invention is an attempt to match the taste of Korean people who like the noodle food with a cool broth, the object of the present invention is to provide a noodles fusion food that combines the sweet and light taste of Korea and the sweet and sour western taste. .

Another object is to provide a magnetic field surface excellent in the activation function to the human body and the living body by using the activated water (SY-1000) that magnetized ionized water.

An object of the present invention as described above, in the noodle food consisting of noodles, broth, condiments, said noodles are 70 to 75% by weight of flour, 23 to 27% by weight of activated water, 1 to 2% by weight of salt, soda 0.5 ˜1%, herb flavor 0.5-1%; The broth is divided into fish broth, vegetable broth, and meat broth, and the fish broth is mixed with bream: anchovy: pollock: daishima in 1: 1: 1: 0.7, and the vegetable broth is cabbage: onion: garlic: radish: green onion. : 1: 1: 1.5: 0.5, and the meat broth is mixed with beef: onion: radish: bovine 1: 1: 2: 7, add sufficient amount of activated water, and heat them at 120-160 ℃. Heat for 6 hours, then naturally cool for 6-10 hours, filter out the broth, mix vinegar: coffee in 1: 6 and age for 7-12 hours; The seasoning sauce is 16 to 20% by weight of red pepper powder, 24 to 28% by weight of onion, 28 to 40% by weight syrup, 2 to 3% by weight of sugar, 1 to 1.5% by weight of soy sauce, 6 to 7% by weight of garlic, 5 to 5.5 weight of vinegar %, 5-6% by weight, 0.5-1% salt and 0.5-1% sesame oil; Noodles, sauces made by the above method, each with each broth, put the beef on top of them and sprinkled with sesame salt to produce a fusion food.

Herbs used in the manufacture of the noodles of the present invention are formulated to give a fragrant aroma in the noodles themselves.

Herb is an acronym for Health, Eating, Refresh, Beautiful and comes from 'Herba' which means Latin green grass. It was used to mean.

Herb is a generic name of a plant that grows in warm regions and uses fragile parts such as stems, leaves, and buds, and has a fragrance that helps people's lives. However, it has been used in a variety of flavors, dyes, dishes, tea to enjoy the food or aroma.

As mentioned earlier, broth can be made into three kinds of fish broth, vegetable broth, and meat broth.The ingredients of fish broth are jade, anchovies, pollack, kelp, and vegetables, cabbage, radish, onion, Beef, garlic, radishes, onions are used as ingredients for meat broth and must be prepared in the proportions listed above to produce the unique flavor of fusion foods. Can't taste

When the broth's ripening time is less than 7 hours, it has no fresh and light taste, it's more than 12 hours and it's too mature so it loses its unique taste.

After heating for 4-6 hours with a strong fire at 120-160 ° C., the product should be naturally cooled for 6-10 hours to maintain a sour and sour taste.

The taste of the fusion food can be further improved by using activated water in the present invention as water, which is used to promote metabolism as water prepared by Korean Patent Application No. 1999-40510 filed before the present application. It contains a variety of minerals that can be used to save the taste of sweet and sour fusion foods.

The fusion food made in this way is called jackal lang pong in the present invention.

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

<Example>

1. Cotton manufacturing

7Kg of flour, 2.2Kg of activated water, 100g of salt, 50g of soda, and 20g of herbal flavor were mixed and kneaded, and then repeatedly pressed for 10 times to make a cotton noodle with a cotton maker.

The noodles made in this way are boiled in boiling water.

2. broth manufacture

① Fish Stock

1kg of jade, 1kg of anchovies, 1kg of pollack, and 300g of kelp were put in a sufficient amount of activated water and heated for 4 hours with a strong fire at 150 ° C, followed by natural cooling for 6 hours. The filtered broth was filtered to make sure that it was not dried, and then 50g of vinegar and 300g of coffee were added and aged for 10 hours.

② Vegetable Stock

Cabbage 1kg, radish 1.5kg, onion 1kg, leek 500g, garlic 1kg in a sufficient amount of activated water was heated for 4 hours with a strong fire of 150 ℃ and then naturally cooled for 6 hours. The filtered broth was filtered to make sure that it was not dried, and then 50g of vinegar and 300g of coffee were added and aged for 10 hours.

③ Meat broth

1kg of beef, 7kg of beef, 2kg of radish, 1kg of onions were put in a sufficient amount of activated water and heated for 4 hours on a strong fire at 150 ° C, followed by natural cooling for 6 hours. The filtered broth was filtered to make sure that it was not dried, and then 50g of vinegar and 300g of coffee were added and aged for 10 hours.

3. spice manufacturing

Red pepper powder 1kg, onion 1.5kg, starch syrup 2kg, sugar 150g, salt 25g, soy sauce 80g, garlic 400g, vinegar 300g, sesame oil 20g, leek 300g.

The noodles prepared in the above method were put in three bowls, each of which was filled with fish broth, vegetable broth, and meat broth, topped with seasoning sauce and beef, and sprinkled with sesame salt to complete three flavors of jackal lang pong.

The zucchini-flavored noodles are soft and fragrant with herb. Zakallang-pong flavored with a harmonious blend of sweet and sour taste of the bone bone.

As a result, many people who tasted it had a good reputation for its taste and aroma.

Fusion food prepared by the present invention is a blend of oriental and western flavors with three broths with soft and fragrant herb flavored noodles and nutritious, light and refreshing taste, fresh taste and rich and delicious taste. .

Claims (4)

In the noodle food consisting of noodles, broth, and seasonings, the noodles are 70 to 75% by weight of flour, 23 to 27% by weight of activated water, 1 to 2% by weight of salt, 0.5 to 1% of soda, and 0.5-1% of herb flavor. Consisting of; The broth is mixed with jade, anchovy, pollack and shimashima in a 1: 1: 1: 0.7 mixture, add sufficient amount of activated water and heat it for 4-6 hours at 120-160 ° C. After cooling, the broth is filtered and mixed with vinegar: coffee 1: 6 and aged for 7-12 hours; The seasoning sauce is 16 to 20% by weight of red pepper powder, 24 to 28% by weight of onion, 28 to 40% by weight syrup, 2 to 3% by weight of sugar, 1 to 1.5% by weight of soy sauce, 6 to 7% by weight of garlic, 5 to 5.5 weight of vinegar %, 5-6% by weight, 0.5-1% salt and 0.5-1% sesame oil; Method for producing a fusion food, characterized in that the noodles, marinade made with the above method together with the broth, put beef on top and sesame salt sprinkled The method of claim 1, wherein the broth is mixed with cabbage: onions: garlic: radish: green onions in a 1: 1: 1: 1.5: 0.5 mixture. The method of claim 1, wherein the broth is a method of producing a fusion food, characterized in that the beef: onion: radish: beef bone is mixed 1: 1: 2: 7: added. A fusion food, characterized in that prepared by the method of claim 1, 2, 3.