KR20030070723A - A instant pork soup mixed with sliced sundae - Google Patents

Abstract

PURPOSE: Provided is a ready to eat pork soup product mixed with sliced sundae(sausage made of beef and bean curd stuffed in pig intestine). Therefore, a consumer enjoys it easily anywhere. CONSTITUTION: A ready to eat pork soup product mixed with sliced sundae(sausage made of beef and bean curd stuffed in pig intestine) is characterized by the steps of: a stock pack prepared by mixing primary stock prepared by boiling pork bones with seasonings and vegetables, secondary stock prepared by boiling the above pork bones with seasonings and vegetables, in a weight ratio of 1:1, packing the mixed stock and quickly freezing it; and a meat pack prepared by boiling pork intestines with seasonings and vegetables, cutting the boiled meat and packing it.

Description

A instant pork soup mixed with sliced sundae}

The present invention relates to an instant sundae soup, and more particularly to an instant sundae soup that can be easily enjoyed whenever necessary by cooking the meat and meat of Sundae soup separately and packaging in a synthetic resin pack.

In general, it takes a lot of time and ingredients to make Sundae Soup, and the cooking process is complicated, so most of them are cooked and sold only at Soondae Guk Restaurant.

The present invention was developed in view of the conventional problems, and an object of the present invention is to provide an instant sundae soup that can be easily eaten sundae soup at home or outdoors.

In order to achieve the above object, the instant sundae soup according to the present invention is soaked in pork water for 24 hours and then boiled in boiling water for 30 minutes to remove blood and contaminants; Boiled water boiled for 6 hours in 21% pork bone 21.3% onion, 19.3% radish, 17.3% potatoes, 11% leeks, garlic 3.9%, ginger 3.1%, refined salt 0.02% and sodium glutamate Add 3.08% by weight of spices and vegetables and boil for 2 hours to store the first broth, repeat the above pork bones for 6 hours and boil for 2 hours with the addition of spices and vegetables at the same ratio. Take the tea broth and mix it with the primary broth separately stored in a 1: 1 weight ratio; The broth pack formed by packaging the mixed broth in a synthetic resin pack and cooling the water and then rapidly freezing it;

Mix 66% by weight of pork, 24% of head meat, 6% of onion, 3% of garlic, and 1% of ginger, and boil for 20 minutes. And a meat pack formed by vacuum-packing the synthetic resin pack together with 24% by weight of head meat.

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

Instant sundae soup according to the present invention is packed in a synthetic resin pack and consists of a meat pack of Sundae soup and Sundae soup fast frozen.

Soak pork bones such as bone bone in water for a day to remove blood, boil for 30 minutes and wash in clean water to remove dust or other dirt.

Boiled pork bones removed for 5 hours are boiled with broth, 21% by weight pork, onion 21.3%, radish 19.3%, potato 17.3%, leek 11%, garlic 3.9%, ginger 3.1% %, Refined salt 0.02% by weight and sodium glutamate 3.08% by weight in a seasoning and vegetables, boiled for 2 hours.

Take out the various seasonings and vegetables you put in, pour out the broiled broth and store them separately.

Boil the bones boiled for the first time again for 6 hours to boil the broth and boil the broth for 2 hours by adding various seasonings and vegetables in the same ratio as above.

The broth from the first broth and the broth from the second broth are mixed in a weight ratio of 1: 1, put in a certain amount in a synthetic resin pack, sealed and cooled in cold water, followed by rapid freezing.

At this time, by putting the broth in the synthetic resin pack and applying strong pressure and heat from the outside can be completely sterilized so that the broth pack can be stored at room temperature without freezing.

Soondaeguk meat pack is formed by cooking pork guts, head meat and sundae.

First, the pig's intestines and head meat are washed thoroughly, and 66% by weight of pig's stomach, salt shaker and intestines, and 24% of head meat are put in a pot, 6% onion, 3% garlic and 1% ginger. Put boiled for 20 minutes, sliced to a certain size, prepared in advance and put the ready-made sundae in a synthetic resin pack with 24% by weight of sundae in the head and head meat made of a meat pack.

At this time, the meat is put into the synthetic resin pack can be completely sterilized by applying a strong pressure and heat from the outside can be stored at room temperature without freezing the meat pack.

Using the soup pack and the contents pack configured as described above, put the pack in boiling water at home or outdoors, warm it or put it in a microwave, and then pour the meat of the soup pack and the contents pack into a bowl to make Soondaeguk.

As described above, according to the present invention, it can be used for long-term storage or long-distance storage of traditional foods, Soondaeguk, and can be easily eaten whenever needed at home or outdoors, and can be exported to contribute to foreign currency acquisition.

Claims (2)

Soak pork bones in water for 24 hours and then boil in boiling water for 30 minutes to remove blood and contaminants; Boiled water boiled for 6 hours in 21% pork bone 21.3% onion, 19.3% radish, 17.3% potatoes, 11% leeks, garlic 3.9%, ginger 3.1%, refined salt 0.02% and sodium glutamate Add 3.08% by weight of spices and vegetables and boil for 2 hours to store the first broth, repeat the above pork bones for 6 hours and boil for 2 hours with the addition of spices and vegetables at the same ratio. Take the tea broth and mix it with the primary broth separately stored in a 1: 1 weight ratio; The broth pack formed by packaging the mixed broth in a synthetic resin pack and cooling the water and then rapidly freezing it; Mix 66% by weight of pork, 24% of head meat, 6% of onion, 3% of garlic, and 1% of ginger, and boil for 20 minutes. And a meat pack formed by vacuum-packing the synthetic resin pack and rapidly freezing together with 24 wt% sundae of the head meat. According to claim 1, wherein the ready-to-drink soup meat and meat packs are packaged by applying pressure and heat to completely sterilize the cooked broth and meat in a synthetic resin pack.