KR20040110360A - Production of apple-korean sausage by using sliced apples instead of clotted blood of cattle - Google Patents
Production of apple-korean sausage by using sliced apples instead of clotted blood of cattle Download PDFInfo
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- KR20040110360A KR20040110360A KR1020030039614A KR20030039614A KR20040110360A KR 20040110360 A KR20040110360 A KR 20040110360A KR 1020030039614 A KR1020030039614 A KR 1020030039614A KR 20030039614 A KR20030039614 A KR 20030039614A KR 20040110360 A KR20040110360 A KR 20040110360A
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- 235000021016 apples Nutrition 0.000 title claims abstract description 23
- 241000283690 Bos taurus Species 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000013580 sausages Nutrition 0.000 title abstract 6
- 239000008280 blood Substances 0.000 title abstract 2
- 210000004369 blood Anatomy 0.000 title abstract 2
- 244000141359 Malus pumila Species 0.000 title 1
- 241000220225 Malus Species 0.000 claims abstract description 39
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 19
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 19
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 19
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 210000000936 intestine Anatomy 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 235000012149 noodles Nutrition 0.000 claims abstract description 4
- 235000011430 Malus pumila Nutrition 0.000 claims description 18
- 235000015103 Malus silvestris Nutrition 0.000 claims description 18
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 13
- 240000006108 Allium ampeloprasum Species 0.000 claims description 13
- 235000015277 pork Nutrition 0.000 claims description 13
- 241000234282 Allium Species 0.000 claims description 9
- 240000002234 Allium sativum Species 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 6
- 229920000742 Cotton Polymers 0.000 claims description 6
- 239000004278 EU approved seasoning Substances 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 235000004347 Perilla Nutrition 0.000 claims description 5
- 244000124853 Perilla frutescens Species 0.000 claims description 5
- 239000001728 capsicum frutescens Substances 0.000 claims description 5
- 239000002075 main ingredient Substances 0.000 claims description 3
- 235000021108 sauerkraut Nutrition 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims 5
- 235000021110 pickles Nutrition 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 abstract description 5
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 abstract description 5
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 8
- 241000894007 species Species 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 235000010724 Wisteria floribunda Nutrition 0.000 description 2
- 210000001061 forehead Anatomy 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000005250 Chrysanthemum indicum Species 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 206010013883 Dwarfism Diseases 0.000 description 1
- 244000081841 Malus domestica Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000012364 cultivation method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000010979 ruby Substances 0.000 description 1
- 229910001750 ruby Inorganic materials 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
본 발명은 사과순대 및 그의 제조 방법에 관한 것이다. 좀더 상세하게 설명하면, 돼지의 선지를 대신하여 사과를 사용하여 순대 특유의 냄새를 제거하고, 검붉은 색의 순대를 탈피함으로써 기호식품으로서 효용도를 높이는 순대의 제조방법에 관한 것이다.The present invention relates to apple sundae and a preparation method thereof. In more detail, the present invention relates to a method of manufacturing sundae to increase the utility as a favorite food by removing the unique smell of sundae using apples instead of the pig's prophet, and avoiding the dark red sundae.
순대란 돼지의 대창이나 소창을 곱게 씻어서 냄새나지 않게 양념을 한 것에 두부, 숙주, 쌀, 돼지고기 다진 것 등을 돼지 피, 즉 선지와 버무려 속을 채워 김에 쪄낸 것이다. 들어간 재료를 보면 알 수 있듯이 고열량, 고영양식으로 동북아시아 지역에서 기호식품으로 먹어오고 있다.Sundae is a simmered pork spear or small spear that has been seasoned so that it doesn't smell. Tofu, mung bean sprouts, rice, minced pork, etc. As you can see from the ingredients, it has been eaten as a favorite food in Northeast Asia with high calorie and high spirit culture.
순대의 외피를 형성하는 돼지의 내장(대창 및 소창)과, 상기 돼지의 내장에 당면이나 야채 등을 양념하여 다져서 넣고, 상기 당면과 양념 등을 고정하는 부재료로 돼지의 선지가 사용되고 있으나, 돼지 선지의 사용으로 순대의 색깔이 검붉은 색을 띠며, 순대 특유의 냄새를 풍긴다.Pig's gut is used as a raw material for making pork shells (large and small spears) that form the outer shell of the sundae, and seasoned noodles and vegetables, etc., and fixing the vermicelli and seasonings. The color of sundae is dark red, and the smell of sundae is unique.
따라서, 본 발명은 종래의 이러한 문제점을 해결하기 위하여 안출된 것으로, 본 발명의 목적은 순대의 고유한 색깔 및 냄새를 제거하기 위해 돼지의 선지를 대신하여 사과를 가공하여 순대소에 넣어서 순대의 색깔을 흰색으로 변경하여 음식으로서의 거부감을 줄임과 동시에 특유의 냄새를 없애므로 기호식품으로서 효용도를 높이는데 그 목적이 있다.Therefore, the present invention has been made to solve such a problem in the prior art, the object of the present invention is to process the apple in place of the pig's forehead in order to remove the unique color and smell of the sundae and put the sundae color By changing the white to reduce the rejection as a food and at the same time to remove the peculiar smell is to increase the utility as a favorite food.
상기의 목적을 이루기 위하여, 본 발명의 사과 순대의 제조방법을 설명한다.In order to achieve the above object, an apple sundae manufacturing method of the present invention will be described.
우선, 본 발명에서 사용하는 사과에 대해서 알아보면 다음과 같다.First, the apple used in the present invention is as follows.
사과(沙果,apple)는 빈파(瀕婆)·평과라고도 한다. 이과(梨果)에 속하며 보통 둥근 모양이고 지름 5~10cm이며 빛깔은 붉거나 노랗다. 남·북반구 온대지역 원산이며 2,000년 전부터 여러 가지 품종을 재배해왔다. 전세계의 1년 생산량은 3,200만t이고, 대표적인 생산국은 미국·중국·프랑스·이탈리아·터키 등이다. 한국에서는 예로부터 재래종인 능금을 재배했는데, 홍만선의 《산림경제》에 재배법이 실려 있는 것으로 보아 18세기 초에 많이 재배한 것으로 보인다. 1884년 무렵에는 선교사들이 외국 품종을 들여와 관상수로 심었고, 1901년 윤병수가 원산 부근에 과수원을 만들어 국광·홍옥 등을 재배하고, 1906년 농공상부가 서울 뚝섬에 원예모범장을 설치하여 여러 개량품종을 들여오면서 본격적인 재배가 시작되었다. 품종은 모두 700여 종에 이르며, 한국에서는 국광·홍옥·축·왜선·인도·딜리셔스·골든딜리셔스·후지·쓰가루 등 10여 종을 재배해왔는데, 1992년 무렵부터는 후지와 쓰가루가 주종을 이루고 있다. 수확 시기에 따라 조생종·중생종·만생종으로 나뉜다. 조생종에는 미광·조홍, 중생종에는 쓰가루·모리스딜리셔스·세계일·조나골드·홍옥, 만생종에는 후지·육오·혜 등이 있다. -출처:두산세계대백과Apple (沙果) is also called binpa (평) and flat. It belongs to the fruit family (보통 果), usually round, 5-10cm in diameter, red or yellow in color. Native to the temperate regions of the southern and northern hemispheres, it has grown several varieties since 2,000 years ago. The annual output of the world is 32 million tons, and the representative producers are the United States, China, France, Italy and Turkey. In Korea, cultivation of a native species, Tongeum, has been cultivated, and it appears to have been cultivated much at the beginning of the 18th century, as the cultivation method is contained in Hong Man-sun's Forest Economy. In 1884, missionaries brought in foreign varieties and planted them as ornamental trees.In 1901, Yun Byung-soo made orchards near Wonsan to cultivate chrysanthemums and rubies.In 1906, the Ministry of Agriculture and Industry established a horticultural demonstrator on Ttukseom, Seoul. Bringing in, full-scale cultivation began. There are more than 700 varieties, and in Korea, we have grown more than 10 species, including chrysanthemum, rubies, livestock, Korean dwarfs, India, Delicious, Golden Delicious, Fuji, and Tsugaru. Since 1992, Fuji and Tsugaru have been the dominant species. . Depending on the harvest season, it is divided into early, middle and late varieties. The early species include stray light and scarlet, the middle species include Tsugaru, Maurice Delicious, World Sun, Jonah Gold, Ruby, and the late species, Fuji, Yuki, and Hye. Source: Doosan World University
본 발명에서 사용하는 사과는 어느 종류의 사과를 사용하여도 무방하다.As the apple used in the present invention, any kind of apple may be used.
사과의 가공 방법에 대하여 설명하면, 사과를 채집하여 상기 채집된 사과를 세정한다. 세정된 사과는 씨를 제거한다. 사과의 씨를 제거하기 전에 사과의 껍질도 제거할 수 있으나, 사과의 비타민C의 대부분은 껍질과 껍질 바로 밑의 과육에 함유되어 있는 등 영양분 및 당분이 대부분 이 부분에 축적되어 있기 때문에 사과의 껍질은 제거하지 않고 사용함이 바람직하며, 껍질의 사용 유무는 당업자 혹은 소비자의 기호에 따라 변경되어 질 수 있다.When the method of processing apples is described, apples are collected to wash the collected apples. Cleaned apples are seeded. You can also remove the apples' skins before removing the apple seeds, but most of the vitamin C in apples is contained in the skin and the flesh just below the skin, so most of the nutrients and sugars are accumulated in this area. It is preferable to use it without removing, and the use of the shell can be changed according to the preference of a person skilled in the art or a consumer.
사과의 씨를 제거한 후에는 길죽하게 채(무채와 같이 길죽하게)를 쳐서 상온의 그늘에서 2~3일 동안 말린다. 이때 수분의 함량은 20~25% 정도이다.After removing the seeds of apples, knead it like a radish and dry it for 2 ~ 3 days in the shade of room temperature. At this time, the moisture content is about 20-25%.
돼지의 내장은 내부의 내용물을 제거한 후 소금과 밀가루를 사용하여 돼지 창자의 내부 및 외부를 깨끗이 세정하여 건조시켜서 순대의 외피를 만든다.After removing the contents of the inside of the pig, the inside and the outside of the pig intestine are thoroughly cleaned and dried using salt and flour to form a sundae shell.
순대소의 재료는 상기의 가공된 사과, 양배추, 배추, 당면, 찹쌀 등이 혼합하여, 상기 재료들을 대파, 양파, 마늘, 생강, 부추, 고추, 다시다, 미원, 소금, 간장 등의 양념을 첨가하고, 재료와 양념을 교반하여 순대소를 준비한다.The ingredients of sundae beef are mixed with the processed apple, cabbage, cabbage, vermicelli, glutinous rice, and the like, and the ingredients are added with seasonings such as leek, onion, garlic, ginger, leek, red pepper, red seaweed, miwon, salt and soy sauce Prepare the sauce by stirring the ingredients and seasonings.
상기의 순대소를 돼지 내장에 넣고 봉합하여 영하 40℃에 내용물이 상하지않도록 냉장보관하고, 보관된 순대를 해동하여 30분 정도 스팀에 찌거나 삶아서 적당한 크기로 절단하면 본 발명의 사과 순대가 된다.Put the above-mentioned sundae cattle into pig guts and suture the contents to refrigerated at minus 40 ℃, thaw the stored sundae by steaming or boiled in steam for about 30 minutes to cut to the appropriate size apple sundae of the present invention.
공지의 순대의 제조방법에서 순대의 적당한 크기로 절단시 순대소의 내용물을 고정시키는 재료로 종래에는 돼지의 선지가 사용되었으나, 본 발명에서는 사과가 그 역할을 대신하여 순대소의 내용물을 고정한다.In the known manufacturing method of sundae, pigs were used as a material for fixing the contents of sundae cattle when cutting to the appropriate size of sundae, but in the present invention, apples fix the contents of sundae cattle instead of its role.
본 발명의 사과 순대의 주재료에는 돼지 내장, 사과가 있으며 부재료는 돼지 지방, 당면, 찹쌀 등이 있고, 양념류로는 대파, 양파, 들깨, 마늘, 생강, 부추, 고추, 다시다, 미원, 간장 소금 등이 있다. 각각의 성분들 중에 각각의 순대 총 중량을 100으로 하였을 경우에, 채를 쳐서 말린 사과가 5~10% 중량부, 같은 비율의 조합으로 소금에 절인 양배추와 배추가 30~40% 중량부, 돼지의 지방 4~6% 중량부, 대파가 6~10% 중량부, 당면이 8~12% 중량부, 찹쌀이 1~3% 중량부의 양으로 사용되며, 기타 당업자가 일반적으로 사용하는 순대의 성분들이 첨가된다.The main ingredients of the apple sundae of the present invention include pig intestines, apples, and subsidiary materials include pork fat, vermicelli, glutinous rice, and the like, and green onions, onions, perilla, garlic, ginger, leek, red peppers, red pepper, miwon, and soy sauce salt There is this. When the total net weight of each of the ingredients is 100, 5-10% by weight of dried apples, 30-40% by weight of cabbage and cabbage salted in the same ratio, pork, and pork 4 ~ 6% by weight of fat, 6 ~ 10% by weight of leek, 8 ~ 12% by weight of vermicelli, 1 ~ 3% by weight of glutinous rice, and other ingredients of sundae commonly used by those skilled in the art Are added.
상기와 같이 본 발명의 사과순대의 제조 방법에 대하여 실시 예를 이용하여 설명하면 다음과 같다.If described with reference to the embodiment of the apple sundae of the present invention as described above.
[실시예]EXAMPLE
돼지의 내장, 사과, 양배추, 배추, 돼지 지방, 대파, 양파, 들깨, 당면, 찹쌀, 마늘, 생강, 부추, 고추와 각종 양념을 준비한다.Prepare pork guts, apples, cabbages, cabbages, pork fat, leeks, onions, perilla, vermicelli, glutinous rice, garlic, ginger, leek, red pepper, and various condiments.
하기의 실시예에서 사용하는 중량%는 순대 전체 중량을 100으로 하였을 경우의 중량%이다.The weight% used in the following example is the weight% at the time of carrying out 100 weight of sundae.
다음의 표1은 순대 200㎏을 제조하는 경우에 순대소의 재료를 도시한 것으로 돼지 내장 32㎏(16% 중량부)은 기재하지 않았다.The following Table 1 shows the ingredients of sundae cattle when producing 200kg of sundae and does not describe 32kg of pig viscera (16% by weight).
표1Table 1
상기 순대소의 내용물을 준비하여 각각의 내용물을 단계별로 설명한다.Prepare the contents of the pure and small and small to explain each of the contents step by step.
①돼지의 내장을 준비하는 단계①Steps to prepare pork guts
돼지의 내장에서 내부의 내용물을 제가한 후 소금과 밀가루를 사용하여 돼지 내장의 내/외부를 세정하여 순대 외피를 완성한다. 상기의 방법은 돼지의 내장을 뒤집어서 흐르는 물에 세정하고 소금 및 밀가루를 이용하여 세정하는 방법이 더 효과적이다.After the contents of the inside of the pig's intestine, I wash the inside and the outside of the pig's intestine with salt and flour to complete the sundae shell. In the above method, the inside of the pig is inverted and washed in running water, and the method of washing with salt and flour is more effective.
②순대소를 준비하는 단계②Steps to prepare sundae cattle
사과 7.5% 중량부는 세정하여 씨를 제거하고, 채를 치듯이 잘게 썰어서 그늘에서 2~3일 동안 말린 것이다. 양배추와 배추는 소금에 절이고 물기를 제거한 35%중량부를 준비하는데, 상기의 양배추와 배추의 70㎏은 양배추 50% 중량부, 배추 50% 중량부로 혼합하여 사용하는 것이 좋으나 한 종류의 재료가 결여된 경우에는 한 종류의 재료만 사용해도 무방하다. 당면10% 중량부는 40~45℃의 따뜻한 물에 30분정도 불리고, 찹쌀 2% 중량부는 세척하여 상온의 물에 8~10시간 침지하고, 돼지 지방 5% 중량부를 준비한다.7.5% by weight of apples are washed to remove seeds, chopped, and dried for 2 to 3 days in the shade. Cabbage and Chinese cabbage are prepared by salting and draining 35% by weight. 70 kg of cabbage and Chinese cabbage are preferably 50% by weight of cabbage and 50% by weight of cabbage. In this case, only one type of material may be used. 10% by weight of the vermicelli is called 30 minutes in warm water at 40 ~ 45 ℃, 2% by weight of glutinous rice is washed and soaked in water at room temperature for 8-10 hours, prepare 5% by weight of pork fat.
양념류로는 대파 8% 중량부, 양파 10% 중량부, 들깨 0.15% 중량부, 마늘 2.5% 중량부, 생강 1% 중량부, 부추 1.5% 중량부, 다시다 0.25% 중량부, 0.175% 중량부, 간장0.3% 중량부를 준비하고, 소금 0.125% 중량부는 양배추 및 배추를 절일 때 사용한다.Seasonings include 8% by weight of leeks, 10% by weight of onions, 0.15% by weight of perilla, 2.5% by weight of garlic, 1% by weight of ginger, 1.5% by weight of leek, 0.25% by weight, 0.175% by weight, 0.3% by weight of soy sauce is prepared, and 0.125% by weight of salt is used for pickling cabbage and cabbage.
상기와 같이 준비된 주재료, 부재료, 양념류를 서로 교반하여 골고루 혼합되도록 하여 순대소를 완성한다.The main ingredients, subsidiary materials, and spices prepared as described above are agitated with each other to be evenly mixed to complete the sundae sauce.
③순대 외피에 순대소를 넣는 단계③ Step to put sundae cattle into the sundae shell
순대 외피의 일측을 무명실 등으로 묶고, 순대소를 수작업 또는 압출기로 충전하고, 타측을 무명실 등으로 봉합한다.One side of the sundae sheath is tied with a cotton thread or the like, the sundae small is filled by hand or an extruder, and the other side is sealed with a cotton thread or the like.
④순대를 완성하는 단계④Step to complete sundae
순대를 스팀 혹은 끓는 물에 침지하여 20~30분 동안 끓인다. 상기 익은 순대를 일정한 두께로 절단하면 사과 순대가 완성된다.Soak sundae in steam or boiling water and boil for 20-30 minutes. The ripe sundae is cut to a certain thickness to complete the apple sundae.
순대를 장기간 보존 하고자 한다면, 영하 40℃에 냉동 보관하는 것이 바람직하다.If you want to preserve sundae for a long time, it is desirable to store frozen at minus 40 ℃.
상기에서 내용물의 비율은 당업자의 사정에 따라서 쉽게 변경되어 질 수 있는 기술이므로, 그 비율이 약간 변경되어 지더라도 그 기술은 본 발명의 권리범위에 있음이 당연하다.Since the ratio of the contents is a technique that can be easily changed according to the circumstances of those skilled in the art, it is natural that the technique is within the scope of the present invention even if the ratio is slightly changed.
이상의 설명과 같이, 본 발명에 따르면, 상기의 순대는 돼지의 선지 대신에 순대소에 사과를 첨가함으로써 순대소의 내용물을 고정함과 동시에 흰색의 순대를 제조할 수 있으며, 순대 특유의 냄새를 제거 할 수 있다.As described above, according to the present invention, the above-mentioned sundae can be prepared while adding the apple to the sundae cattle instead of the pig's forehead, while fixing the contents of the sundae cattle and producing a white sundae, can remove the unique smell of sundae Can be.
또한, 사과의 비타민C를 순대에 보존하여 영양분의 균형을 유지 할 수 있는 효과가 있다.In addition, the vitamin C of the apple is preserved in the sundae has the effect of maintaining the balance of nutrients.
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| KR1020030039614A KR20040110360A (en) | 2003-06-19 | 2003-06-19 | Production of apple-korean sausage by using sliced apples instead of clotted blood of cattle |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100742293B1 (en) * | 2005-12-08 | 2007-07-24 | 류환석 | A small intestines of cattle using garlic and manufacturing method thereof |
| KR102459181B1 (en) * | 2022-08-17 | 2022-10-27 | 주식회사 금호비앤디 | Recipe for Sundae |
| KR102459177B1 (en) * | 2022-08-17 | 2022-10-27 | 주식회사 금호비앤디 | How to make sundae |
-
2003
- 2003-06-19 KR KR1020030039614A patent/KR20040110360A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100742293B1 (en) * | 2005-12-08 | 2007-07-24 | 류환석 | A small intestines of cattle using garlic and manufacturing method thereof |
| KR102459181B1 (en) * | 2022-08-17 | 2022-10-27 | 주식회사 금호비앤디 | Recipe for Sundae |
| KR102459177B1 (en) * | 2022-08-17 | 2022-10-27 | 주식회사 금호비앤디 | How to make sundae |
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