KR20040027853A - Multiple Structural Soondae and Manufacturing Process - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing korean sausage(sundae) by inserting small-sized pig intestines of two pig intestines having different diameters into large-sized pig intestines and then filling them with two kinds of stuffing ingredients. The manufactured korean sausage gives excellent aesthetic sense without conventional black colors. CONSTITUTION: Natural pig intestines are inserted into two pipes having different diameters to give a pipe containing large-sized pig intestines and a pipe containing small-sized pig intestines. The pipes containing the pig intestines are boiled in a solution for removing unpleasant odor peculiar to pork and then with a solvent and pigments. The pipe which is large in size and contains large-sized pig intestines is inserted into the pipe which is small in size and contains small-sized pig intestines, they are filled with two kinds of stuffing ingredients.

Description

Sundae with multiple structure and manufacturing method thereof {Multiple Structural Soondae and Manufacturing Process}

The present invention relates to a sundae having multiple structures, and in particular, a sundae and a daechang are used in one sundae at the same time to fill different contents (small), so that the variety of tastes and the visual appeal are good and bring about high-grade sundae. It is about. In addition, the present invention also relates to a method of manufacturing a multi-structure sundae by putting the small windows in the large windows to fill each of the different contents as shown in Figure 1 so that the small windows and the large windows at regular intervals to fill the respective contents. .

Conventional sundae has been used to produce sundae filled with various contents therein using only one type of small intestine or large intestine and intestine which is a by-product of slaughtered pigs. Traditional sundae is an essential ingredient among pigs' intestines, especially pig blood. Sundae is widely known and favored as a tonic tonic since ancient times because a large amount of protein and iron contained in Sunji can have a good effect on anemia, heart disease, headache, and skeleton strengthening. It is for this reason that sundae without a prophet is not true sundae.

However, since the color of the paper becomes black during the learning of the various contents that are mixed with the paper in the intestines, the original color of the materials of the various contents filled together is lost by the paper and turns to black. Because of the strong taste of the prophet, the ingredients of the various contents mixed together lose their inherent taste and smell.

Since the whole Sundae has no choice but to have a black color, it is impossible to have the taste and feel of the food and the shape of the food that has a visual appearance first, and to stimulate the taste by embodying the visual beauty of the food. In the current trend to look more luxurious, sundae is generally the cause of misunderstanding as low-grade or abomination. Even in restaurants specializing in sundae, it does not display sundae because it hurts the whole aesthetics of the store.

The manufacturing technology published in Korean Patent Patent No. 20-0297757 No. 138 of Latte Rice Cake and Manufacturing Device describes the manufacturing method of using rice cake made with rice cake as the outer shell of Sundae instead of Sundae or Sochang. It is.

However, the method of manufacturing sundae posted above is different from the one made by filling with a variety of contents in the inside of the pig gut, a traditional sundae that everyone knows.

Patent No. 10-0347819 published in the manufacturing method of sundae containing a functional ingredient, the contents of the sundae using raw materials such as lean meat and mulberry leaves to functionalize the nutrients of sundae and at the same time using red safflower powder The manufacturing method of mixing the curry powder into the contents to realize the color of the odor and to remove the pig smell. In addition, the manufacturing technique published in the manufacturing method of patent No. 10-0226519 is a manufacturing method that increases the binding power of sundae cows by using fine water, and removes the smell of pigs using white boiled boiled water when mixing sundae cows. Described. However, only Sundae made from sundae, the main ingredient of Sundae beef, is black.

Other published patents No. 2003-0064148, No. 2002-0008304 and No. 10-0240820 have published manufacturing techniques to remove the smell of pigs by the type and mixing ratio and the ripening process of the contents of the pig intestines, A method of preparing sundae that is flavored according to the contents filled is described. The method of manufacturing sundae disclosed in the patent is specialized in the process of differentiating selection, blending ratio and ripening of the contents of the contents filled in the intestines. It is only a choice, and it is already a universal manufacturing method of sundae made by people in the industry as well as the public.

The sundae produced by the traditional method of manufacturing sundae and the conventional improved method of manufacturing the sundae, which is the most important material among the contents filled in the sundae, was inevitably black. Therefore, the current food manufacturing trend of embodying visual beauty to stimulate the taste and making the food look more luxurious, and the modern man who demands a variety of fresh taste could not satisfy the taste.

In the meantime, various sundae manufacturing methods have been advanced by steady efforts to improve sundae manufacturing techniques. Thus, the purpose of the improvement of Sundae manufacturing method was to implement a variety of flavors of Sundae, to remove the smell of pigs, Sundae is a way to give a sense of color by breaking away from the existing black.

Sundae, a long-established processed food of our nation, is made of traditional sundae that uses both nutrients and major ingredients, while producing sundae that gives the color and variety of fresh tastes required by modern people. It is an important technical problem to be achieved by the present inventors Sundae with multiple structures.

1 is a cross-sectional view when cutting sundae having a multi-structure

The configuration of the present invention will be described through the description and the embodiments of the step-by-step manufacturing process and the illustrated drawings of a sundae having a multi-structure of the present invention to achieve the object of the technical problem presented above.

Preparation of Sochang and Daechang, the first stage sundae shells.

Preparation of small window and large window, which is the sundae shell of the manufacturing process of the first step, realizes the uniformity of the thickness of the finished sundae product as shown in the cross-sectional view of the cut sundae illustrated in FIG. It has a constant aesthetic and product perfection, and it has a double blood structure. Soondae is filled with different contents in the skins of the small and large windows, and is not mixed with each other. Since the intrinsic taste and color must be maintained, the above-described first step is an important process for achieving the object of the present invention, since such an object cannot be achieved, particularly when there is a damage to the small window inserted therein.

In order to facilitate a quick understanding of the manufacturing process, the main process symbols are listed in dark text and the main process symbols in order.

In general, the traditional Sundae is mostly made of small window, Daechang is mainly used as the main material, such as Sundae stir-fry and has a larger diameter (thickness) than the small window. In order to manufacture sundae having a multi-structure of the present invention, two types of small intestine and large intestine, which are distinguished from small and large calibers, are available for edible or edible, and other small intestines with similar thicknesses to the small intestine and large intestine are used.

① Clean fresh small windows and large windows using salt, flour and other ingredients. The clean cleaning method of the internal organs is not only illustrated in detail in the prior art patent application technology but also omitted in detail because it is a universal method implemented in various ways in the private sector or the art.

② Put small and large window molded stainless steel honing pipe on small and large windows. As a tool for forming the 02 small window covering of FIG. 1, a stainless steel pipe polished inside and outside was prepared in an outer diameter of 25 mm, a thickness of 1 mm or less, and a length of 300 mm.

As a tool for forming the 01 large window shell of FIG. 1, a stainless steel pipe polished inside and outside is prepared with an outer diameter of 45 mm, a thickness of 1 mm or less, and a length of 300 mm.

After cutting the cleaned and large windows into 450mm size, discard the small and large windows that are filled with water, insert the small windows into the small window forming pipe, and the large windows into the large window forming pipe, Place and tie with thread.

③ Put small and large windows inserted into molding pipe into the kiln with prepared solvent. This process ensures a constant thickness of the double sundae shell and the balance between the large and small windows, and removes the unique smell of pigs generally possessed by sundae. Solvents to remove the smell of pigs are prepared in advance and the preparation method is as follows. Many ingredients are considered to be highly effective in removing pig odors (they are omitted in detail because they are already widely used in the private sector or in the industry), especially in strong flavors and flavors. Use a lot of ingredients to boil until the ingredients are extracted enough, then take out the ingredients used. Fill the small pipes and large windows in the forming pipes with the pig odor removing solvent and boil them until the cooks are fully cooked in the kiln. At this time, when you want to give the color of the finished sundae coat using the desired pigment with the smell of the pig odor remover when boiled for a long time, the pigment can be soaked in the skin to produce the desired color.

In general, the smell of pig made from Sundae comes from the gut, which is the outer shell of Sundae in the process of filling the cow and learning the finished Sundae. The inventor's multi-structured sundae is cooked enough in a solvent prepared to remove the smell of pigs in the first place in the state that the sundae shell is not filled with cows, so the smell of the finished sundae is not soaked. You can get rid of the smell. In particular, in the conventional sundae manufacturing method, after filling the skin with cows, the ingredients used to remove the smell of pork produce strong taste and scent, which is soaked in cows in the intestine and loses the taste of sundae. Although effective, large amounts of materials could not be used. In the manufacturing method of the present invention, since only the outer skin is first cooked, it is possible to completely remove the pig smell by using a large amount of pork smell removing material.

④ Complete the preparation of small and large windows. Insert the cooked small scoop and large spear from the kiln by inserting it into the forming pipe and removing the cooked small scoop and large scoop from the kiln. Two kinds of large and small double-layered outer shells are inserted into a pipe forming a shell as in the first step above, and are boiled to produce a double shell structure sundae that can maintain the balance of sundae with small windows and large windows of the same diameter. Complete the preparation.

Processing and preparation of the second stage sun cow.

The second step process is to prepare and prepare two kinds of sundae cattle, each of which has different characteristics to be filled in the small window and the large window prepared through the first step process.

Two different kinds of cows are referred to as vegetable cows and traditional cows for convenience, and the ingredients and manufacturing methods are described as examples below.

In particular, in the multi-structured sundae of the present invention, the production of vegetable cattle is very important. Conventional sundae is made by mixing a variety of meat and other ingredients based on the prophet (traditional cow), so you have no choice but to taste the taste, but the sundae of the present invention is in the outer window Since the vegetable beef is independent in the inside of the traditional beef, you can preserve the color, taste, and flavor of the vegetables as it is, bringing the effect of adding vegetables to the traditional sundae, and not feeling the taste. You can't even feel the smell of it.

① Wash vegetable stuffing thoroughly and cook in steam steamer. Vegetable Beef is made from green vegetables such as leek, leek, chives, sesame leaves, and bell peppers, which can be used for fresh flavors of sundae, and mushrooms, mushrooms, and other vegetable materials as ingredients. Clean and clean the main and sub materials to a certain size, and put them in a steamer that generates steam (steam). Steam them to vary the time slightly to preserve their unique color and shape according to the characteristics of each material.

② Dry the ingredients of steamed vegetable beef by lyophilization method. Freeze drying to preserve the color, nutrients and flavor of the vegetables. If there is no freeze-drying facility, water is completely removed by centrifugal dehydration device and then dried by blower blower.

③ Mix freeze dried vegetable stuffing ingredients. At this time, seasonings are not used to maintain the fresh taste of vegetables, and when the finished sundae is cut to a certain size, it prevents the vegetables from falling out of the shell and has the effect of cohesion so that various ingredients of vegetables can be bound together. Mix together using the main ingredients. The preparation of vegetable beef is completed through the above process.

The traditional method of making beef is the main ingredient of the stuffed beef in the intestines.It is made by adding or subtracting or selecting it according to the ease of obtaining ingredients, the type of sundae, and the taste of the eater based on the choice of rice, glutinous rice, minced meat, vegetables and various seasonings. As it is already a universal manufacturing method of sundae cattle made by people in the industry as well as the general public, a detailed description thereof will be omitted.

④ Cook some of the ingredients of traditional cattle first. Sundae manufacturing method of the present invention is already prepared so that the skin of the sundae is already removed to remove the smell of pigs and can be steamed enough to edible inside and fill the cow inside and steamed the skin like the conventional sundae production method for a long time No need to boil or steam In the conventional sundae manufacturing method, the cow is filled with cows in the shell and heated for a long time to destroy the nutrients and inherent taste and smell of the ingredients of the cow, but the sundae manufacturing method of the present invention has two kinds of cows in the already processed sundae shell. Filling the steam with steam for a short time is enough for edible, so you can enjoy the unique taste and flavor at the same time while preserving the nutrients of the bovine contents. Therefore, materials that require long heating in the bovine contents are cooked in advance, processed and mixed with other materials. Minced meat, glutinous rice, etc. belong to this.

⑤ Stir the stuffed beef, paper and other materials. Mix appropriate amounts of various ingredients and spices that can taste the flavors of sundae and other sundae, the most important and characteristic ingredients of already processed beef ingredients and traditional sundae, and then stir for enough time to mix evenly do. At this time, the ship should use freshness. The freshness of the paper indicates that the liquid state is not agglomerated. The agglomerated paper is used after grinding it into a grinder and making it into a liquid level.

⑥ Prepare a variety of cattle. The great feature of the multi-structure sundae of the present invention is that two sun coats are used to make sundae, and fresh vegetables are retained in one of the two shells in taste and flavor. Therefore, Sundae can be manufactured in accordance with the tendency of modern people to pursue a variety of fresh taste. If you make sundae using cows according to the traditional sundae production method, you will soon be fed with sensation and you will need vegetables separately.However, this multi-structure sundae is built with independent preserved vegetables. Even if you make sundae, you can get excellent taste without additional food.

Meat Beef is cooked and cooked using a variety of ingredients that can be chopped or chopped into different types of meat to produce the ideal taste for each type. The meat used is pork, chicken, lamb, duck, and the like. Seafood is used to realize various flavors.

In the above second step process, the preparation of the cows to fill the small and large windows is completed.

Step 3 Fill the cattle into the spear and spear

The third step is to complete the multi-structure sundae by filling vegetable and traditional cows in the already prepared sundae and daechang envelopes. As shown in the cross-sectional view of cutting the finished sundae illustrated in Fig. 1, the cow is filled so that the sundae shell of the large window and the small window located therein are maintained at a constant interval and balance.

① Insert small window shell forming pipe into large window shell forming pipe. Loosen one end of the small window and the large window inserted in the forming pipe, insert the small window forming pipe into the large window forming pipe, put the unwinded end of the small window into the large window and fix it together. Stand in the center and fix the forming pipe so that it does not move when filling the cow.

② Fill the cattle into the small and large windows. First, the vegetable cows are filled in the spear forming pipe, and then traditional cows are filled in the space of the spear forming pipe surrounding the spear forming pipe.

③ Separate molding pipe from small and large skins. First, pull out the Daechang molded pipe. At this time, the pipe is pushed out with a tool so that the cows do not come out together. The next small pipe is also pulled out in the same manner as the large pipe.

④ tie the end. Tie together the small and large skins from the forming pipe.

Through the above process, small filling of multi-structured sundae with two shells and two kinds of contents in the same sundae is completed.

In order to fill each other's cattle with the small and large windows, a uniform work process is required and there must be a dedicated tool for carrying out the work. In addition, increased manufacturing efficiency and high volume production require dedicated machinery for multi-structure sundae manufacturing.

Step 4 Learn Sundae Completed

The multi-structured sundae filled with cattle and larvae can be eaten after the final cooking process. Sochang and Daechang, the outer skins of Sundae in the first step manufacturing process, are steamed enough to remove the smell of pigs and immediately eaten.In the second step manufacturing process, vegetable cows are boiled with steam and freeze dried or blow dried after dehydration. Traditionally, cows are cooked with ingredients that require prolonged heating and are processed so that they do not need to be boiled or steamed for a long time to eat the finished sundae.

If you want to eat immediately after filling the cow, you can steam it for about 4-5 minutes in a steam steamer. Sundae taken directly from the steaming pot can be separated from the outer skin when cut by the expansion of the inside, so this can be prevented by cutting after cooling the heat for about 1 minute using a fan or the like.

Step 5 Packaging of Complete Sundae

In order to spread the multi-structured sundae completed through the above manufacturing process, the packaging method is used as follows.

As a packing method for supplying multiple sundaes requiring a certain shelf life, packaging containers made of bamboo barrels are used. After the first, second and third steps, the cow-filled sundae is steamed in a steam steamer for about 3 minutes and then cooled in a blower and then rapidly frozen. After cutting the frozen sundae to a size (thickness) that is good enough to eat, arrange it in a line in a packaging container made by cutting raw bamboo, and then supply it after freezing storage. If the sundae is supplied in a steamer and steamed for about 5 minutes, the bamboo scent of bamboo is soaked in Sundae, which makes the taste of Sundae hungry and the bamboo container is a packaging container. It is easy.

The supply of frozen sundae for long-term distribution is cut with a cutter and then supplied with vacuum packaging.

Sundae, a highly nutritious processed food of our nation's tradition, has been recognized as a loath food or a low-grade food despite its effectiveness and popularity. The reason for this is that it uses internal organs, a by-product of pigs, but is considered to be the reason for the greater visual appearance of the finished sundae. In addition, it is because it is unable to match the taste of modern people who are sensitive to change and pursue various tastes. In particular, it is not preferred by the younger generation, the largest consumer of consumers, and there is a concern that our traditional food will lose its place.

The multistructure sequence of the present invention

First, because it gives a visual aesthetic, it does not give a sense of rejection in any place, and it can promote consumption of class regardless of avoidance due to the visual sense of rejection. In particular, the younger generation, which tends to be more sensational, may be favored. Sundae, which is known as a special nutritious high protein food for pregnant women, has a sense of rejection because of the sensitive mother's feeling, but Sundae's aesthetics make it easier to eat.

Second, the improved taste and various flavors that accompany vegetables are fulfilled, especially in light of the current dietary tendency to consume a lot of fresh vegetables. Or you can enjoy it for snacks.

Third, other Korean ethnic foods have been improved and created new tastes and shapes by the constant research and efforts of academia and many manufacturers. However, Sundae, our representative traditional food, could not escape the traditional category despite the constant efforts of the industry. Sundae having a multi-structure of the present invention has a great effect of improving and improving the traditional food sundae and its manufacturing technology.

In particular, Sundae was our own food that was misunderstood by foreigners as hate food, and we didn't even recommend it to ourselves.However, it can be proudly recommended because it can realize visual aesthetics and various tastes that foreigners can prefer. can do.

Claims (5)

A double skin structure featuring two viscera of different thicknesses as sundae shells, and a small sundae shell inside a thick sundae shell to fill different sundae cattle, each with a sense of taste and a variety of tastes. Sundae with two different kinds of cattle. In the manufacturing method of sundae with multiple structures, A method for producing a thick outer skin of a sundae and a thin outer skin of a sundae by inserting the outer shell of a sundae into a polished stainless steel pipe. In the molding manufacturing process of the above sundae skin, A process for boiling and putting the sundae coat of small and large windows inserted in a forming pipe into a solvent prepared to remove the smell of swine, and mixing and boiling the solvent and pigment to give color to the sundae coat. In the manufacturing method of sundae with multiple structures, A method of producing a cow comprising only pure vegetables and filling it into one shell of a multi-structured sundae by gently boiling fresh green vegetables in a steam steamer and then freeze-drying or dehydrating and drying by blowing air. In the manufacturing method of sundae with multiple structures, A method for filling sundae cattle comprising inserting a small window shell forming pipe into a large window shell forming pipe to balance and filling two types of pure grass inside a large window and small window forming pipe, and extracting a forming pipe.