KR20060099562A - Mushroom jerky - Google Patents
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- KR20060099562A KR20060099562A KR1020050020837A KR20050020837A KR20060099562A KR 20060099562 A KR20060099562 A KR 20060099562A KR 1020050020837 A KR1020050020837 A KR 1020050020837A KR 20050020837 A KR20050020837 A KR 20050020837A KR 20060099562 A KR20060099562 A KR 20060099562A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 77
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 18
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 18
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 18
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000010025 steaming Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 241000332371 Abutilon x hybridum Species 0.000 claims description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims description 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 3
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- 235000008434 ginseng Nutrition 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 241000722363 Piper Species 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 239000000052 vinegar Substances 0.000 claims description 2
- 235000021419 vinegar Nutrition 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 235000008216 herbs Nutrition 0.000 claims 1
- 238000007601 warm air drying Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000002075 main ingredient Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 238000003860 storage Methods 0.000 description 5
- 235000011888 snacks Nutrition 0.000 description 4
- 235000021067 refined food Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 240000002395 Euphorbia pulcherrima Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000010981 turquoise Substances 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
버섯과 전분, 고추장을 주원료로 한 버섯 포의 제조방법 및 상기 제조방법으로 얻어진 버섯 포. 본 발명의 방법에 따라 종래의 단조로운 건조방식에 의하지 않고도 장기간 보존이 가능하고 이동과 휴대가 간편할 뿐만 아니라, 맛도 좋은 새로운 버섯 제품이 제공된다.A method for producing mushroom paws containing mushrooms, starch and red pepper paste as a main ingredient, and mushroom paws obtained by the above method. According to the method of the present invention, a new mushroom product is provided that can be stored for a long time without the conventional monotonous drying method, is easy to move and carry, and has a good taste.
버섯, 포, 고추장, 버섯 포 Mushroom, Po, Gochujang, Mushroom Po
Description
본 발명은 버섯과 전분, 고추장을 주원료로 한 가공식품에 관한 것이다. The present invention relates to a processed food mainly made of mushrooms, starch and gochujang.
버섯은 예로부터 다양한 요리 재료나 건강식품으로서 널리 이용되어 왔으나, 가공 식품으로 식탁에는 오르지 못했었다. 이 원인은 식용가공이 발달하지 못했기 때문이다. 따라서 장기간 보존을 위해서는 버섯을 주로 바짝 말려 사용하는 것이 대부분이었지만, 이 경우, 건조에 따른 버섯의 독특한 향과 맛의 변형이라든가, 물에 다시 불려 사용해야 함에 따라 번거로움은 물론 각종 수용성 영양분의 손실을 회피할 수 없는 문제점이 있었다.Mushrooms have been widely used as a variety of cooking ingredients and health foods since ancient times, but they did not rise to the table as processed foods. This is due to the poor development of food processing. Therefore, for the long-term preservation, mushrooms were mostly dried and used, but in this case, the unique aromas and flavors of the mushrooms caused by drying or re-soaked in water should be used to avoid the inconvenience and loss of various water-soluble nutrients. There was a problem that could not be done.
버섯의 경우, 상기한 바와 같이, 맛과 영양가가 높음에도 불구하고 생식용으로 인식되어서 다양한 식품으로 발전하지 못했다. In the case of mushrooms, as described above, despite their high taste and nutritional value, they were recognized as raw food and did not develop into various foods.
따라서, 본 발명의 한가지 목적은, 상기와 같은 버섯제품의 저장성과 이동성을 개선하는 방법을 제공하는 데 있다.Therefore, one object of the present invention is to provide a method for improving the storage and mobility of the mushroom product as described above.
본 발명의 또 다른 목적은, 버섯을 제철과 관계없이 상시로 먹을 수 있는 버섯 가공식품을 제공하는 데 있다.Another object of the present invention is to provide a mushroom processed food that can always eat mushrooms regardless of the season.
본 발명의 또 다른 목적은, 상기와 같이 저장성과 이동성의 향상은 물론 맛이 좋으면서도 버섯 특유의 영양소와 풍미는 그대로 유지할 수 있는 새로운 버섯제품의 제조방법을 제공하는 데 있다.Still another object of the present invention is to provide a method for producing a new mushroom product, which improves storage and portability as described above, as well as retains nutrients and flavors unique to mushrooms.
본 발명의 또 다른 목적은 새로운 식품 형태로 조미 개발된, 상기 방법에 따라 얻어진 버섯 제품을 제공하는 것이다.Another object of the present invention is to provide a mushroom product obtained according to the above method, seasoned in a new food form.
상기한 목적을 달성하기 위해 부단히 연구한 결과, 본 발명자는 버섯을 전분, 고추장을 이용하여 버섯 포로 만들 경우, 저장성이 대폭 향상되고 이동 시식이 가능할 뿐 아니라 맛도 좋은 식품을 제조할 수 있음을 안 출하여 본 발명을 완성하기에 이르렀다.As a result of constant research in order to achieve the above object, the present inventors found that when mushrooms are made into mushroom porridge using starch and red pepper paste, the shelf life can be greatly improved, the transport tasting can be made, and the tasty food can be prepared. It came to completion and completed this invention.
본 발명의 버섯 포의 제조방법은 다음 단계를 포함한다:The preparation method of the mushroom bract of the present invention comprises the following steps:
(가) 버섯을 세절하여 물로 씻는 단계;(A) chopping the mushrooms and washing them with water;
(나) 상기 수세 된 버섯을 100℃ 이상의 스팀을 이용하여 찌는 단계;(B) steaming the washed mushroom using steam at 100 ° C. or higher;
(다) 상기 스팀 처리된 버섯을 온풍 건조하는 단계;(C) warm-drying the steamed mushrooms;
(라) 버섯과 전분, 고추장을 6.5~7.5:1.5~2.5의 중량비율이 되도록 혼합하는 단계 (여기서 버섯의 중량은 아직 스팀처리나 건조단계를 거치지 않은 생버섯의 중량 기준임);(D) mixing mushrooms, starch and kochujang to a weight ratio of 6.5-7.5: 1.5-2.5 (where the weight of mushrooms is based on the weight of raw mushrooms that have not yet been steamed or dried);
(마) 상기 고추장과 버섯의 혼합물을 10 ~ 15℃에서 20시간 이상 숙성시키는 단계.(E) aging the mixture of red pepper paste and mushrooms for 10 hours at 10 ~ 15 ℃.
본 발명의 제조방법을 단계별로 구체적으로 설명하면 다음과 같다.Referring to the manufacturing method of the present invention in detail step by step as follows.
(가) 세절 및 수세(A) Cutting and washing
신선한 버섯을 먹기 좋은 크기로 세절한 다음 깨끗한 물로 3~4회 씻어준다.Chop fresh mushrooms to a size that is easy to eat, and then wash them three to four times with clean water.
(나) 스팀 처리 단계(B) steam treatment stage
(가) 단계에서 얻어진 깨끗이 수세 된 버섯을 채반에 평평히 담아 스팀으로 40분 내지 60분간 찐다.Cleanly washed mushrooms obtained in step (a) are placed flat in a rice tray and steamed for 40 to 60 minutes with steam.
본 발명에서 버섯을 삶거나 데치지 않고 스팀으로 찌는 이유는, 물로 삶을 경우 인삼이 골고루 삶아지지 않을 뿐만 아니라, 버섯이 대량인 경우 물로 삶는 것이 어렵기 때문이다. 그러나 스팀으로 찔 경우에는, 버섯을 골고루 찌는 것이 가능할 뿐만 아니라, 100℃ 이상의 수증기를 이용하는 것이므로 잡균이 제거되는 등의 살균효과도 볼 수 있다. 뿐만 아니라, 물에 삶거나 데치는 경우에 비해, 고온스팀으로 처리할 경우 완성된 버섯 포의 버섯의 질감이 쫄깃쫄깃하여 씹는 맛이 탁월하다. 스팀 처리를 하지 않을 경우 2차적인 균 증식 우려가 크고, 버섯 포를 완성 후에도 저장성이 떨어짐은 물론, 품질 변화가 심한 것으로 나타났다.The reason for steaming the mushrooms without steaming or boiling in the present invention is that not only the ginseng is not evenly boiled when boiled with water, but also because it is difficult to boil with water when the mushroom is a large amount. However, when steamed, it is possible not only to steam the mushrooms evenly, but also to use a water vapor of 100 ° C. or more, so that germs can be removed. In addition, compared to when boiled or boiled in water, the texture of the mushrooms of the finished mushroom paws chewy taste when treated with high temperature steam is excellent. If steam treatment is not performed, there is a high possibility of secondary bacteria growth, storage capacity is poor even after the mushrooms are finished, and the quality change is severe.
스팀 처리시 온도는 버섯 고유의 특성상 50분 내지 55분 스팀 처리하는 것이 바람직하다. 처리시간을 위와 같이 한정하는 이유는 각 처리시간 미만으로 할 경우 스팀 처리 효과를 제대로 얻을 수 없어서 버섯이 퍼석퍼석해지고, 상기 처리 시간을 초과할 경우, 지나치게 스팀을 쬐어주는 것이 되어 버섯이 물컹해지기 때문에 버섯 특유의 씹는 맛을 유지할 수 없게 되므로 바람직하지 못하다.Temperature during the steam treatment is preferably steam treatment for 50 to 55 minutes due to the inherent characteristics of the mushroom. The reason for limiting the treatment time as above is that if the treatment time is less than each treatment time, the steam treatment effect cannot be obtained properly, and the mushroom becomes turquoise. If the treatment time is exceeded, the mushroom is soaked by excessive steaming. This is undesirable because it can not maintain the unique chewing taste of mushrooms.
(다) 건조 단계(C) drying step
(나) 단계에서 얻어진 버섯을 더운 바람을 이용하여 건조한다. 온풍기를 이 용할 경우 대체로 1시간 내지 2시간 정도, 예컨대 1시간 20분 내지 1시간 40분 정도 건조하면 목적하는 건조 상태로 건조할 수 있었다. 수분함량으로 표시할 경우, 건조 전의 버섯 중의 수분함량을 100%로 할 경우, 건조 후에는 30 내지 40%, 바람직하게는 33% 전후가 되도록 건조한다. 또, 건조 전후의 버섯의 중량비로 계산할 경우, 버섯 중량이 약 1/3이 될 때까지 건조하면 적당한 것으로 나타났다. 수분 제거가 충분히 이루어지지 않으면 다음 단계에서 버섯과 전분을 고추장에 혼합할 때, 물이 생겨 품질 저하가 일어나고, 수분 제거가 지나치면, 버섯이 질기고 딱딱해져서 바람직하지 못하다.The mushrooms obtained in step (b) are dried using hot wind. In the case of using a hot air heater, the drying was generally performed for about 1 hour to 2 hours, for example, 1 hour 20 minutes to 1 hour 40 minutes. When expressed by the moisture content, when the moisture content in the mushroom before drying is 100%, it is dried so as to be about 30 to 40%, preferably about 33% after drying. In addition, in the calculation of the weight ratio of the mushrooms before and after drying, it was found that drying was sufficient until the mushroom weight became about 1/3. If the water is not removed sufficiently, when the mushroom and starch are mixed in the red pepper paste in the next step, water is generated and quality deterioration occurs. If the water is removed too much, the mushroom becomes hard and hard, which is undesirable.
(라) 전분, 고추장 혼합 단계(D) Starch, Gochujang Mixing Step
(다) 단계에서 수분을 제거한 버섯을, 버섯: 전분, 고추장의 중량비가 약 6.5 ~ 7.5:1.5 ~ 2.5, 바람직하게는 약 4:1의 비율이 되도록 골고루 혼합한다.The mushrooms from which the moisture is removed in step (c) are mixed evenly so that the weight ratio of mushrooms: starch and red pepper paste is about 6.5 to 7.5: 1.5 to 2.5, preferably about 4: 1.
본 발명에서 사용하는 고추장은 일반 고추장은 물론, 마늘 고추장, 양념 고추장도 무방하다. 만들어진 포의 용도에 따라 고추장의 종류를 달리할 수 있다. 또한, 고추장에 더덕, 도라지, 취나물과 같은 뿌리채소류를 섞거나, 깨소금, 후추, 파, 식초 등을 가미한 양념 고추장을 사용할 수도 있다.Gochujang used in the present invention, as well as general gochujang, garlic gochujang, seasoning gochujang may be used. There are different kinds of red pepper paste depending on the purpose of the fabric. In addition, it is also possible to mix root vegetables, such as deodeok, bellflower, odorous vegetables, or seasoned red pepper paste with sesame salt, pepper, green onion, vinegar, etc.
예컨대, 간식용 버섯 포의 경우에는 소금과 깨소금을 첨가하고, 안주용 버섯 포는 더덕, 도라지, 취나물 또는 건어물인 오징어, 쥐포 등을 사용한다. 마늘 고추장의 경우, 보통 고추장에 마늘을 약 3 ~ 5중량% 혼합하여 사용할 경우 특히 맛이 좋았다.For example, salt and sesame salt are added in the case of snack mushroom pho, and snack mushroom squid is used for deodeok, bellflower, drizzled or dried fish. In the case of garlic red pepper paste, garlic was usually mixed with about 3 to 5% by weight, which was especially good.
또한, 고추장뿐만 아니라, 을 이용하여도 무방하다.In addition to red pepper paste, it may be used.
고추장은 한꺼번에 첨가해도 좋고, 2회로 나누어 첨가해도 좋다. 2회로 나누어 첨가할 경우, 예정량의 절반을 먼저 인삼과 혼합한 후 약 4 ~24시간 정도 숙성시킨 다음 나머지 절반 량을 첨가시킨다. 이와 같이, 고추장을 2회로 나누어 첨가할 경우, 버섯 포에 더 잘 배어드는 효과가 있다.Kochujang may be added all at once, or may be added in two portions. In case of adding in two portions, mix half of the amount with ginseng first, then mature for about 4 ~ 24 hours, and then add the other half. As such, when kochujang is added in two portions, it is effective to soak mushrooms.
(마) 숙성 단계(E) ripening step
(라) 단계에서 고추장과 혼합된 버섯을 용기에 담아서 10 내지 15℃의 온도에서 20시간 이상 숙성시킨다. 본 발명에서 사용되는 용기는 특히 제한되지 안으나 유리 제가 바람직하고, 플라스틱제도 사용 가능하다.In step (d), the mushrooms mixed with red pepper paste are placed in a container and aged at a temperature of 10 to 15 ° C. for at least 20 hours. The container used in the present invention is not particularly limited, but glass is preferred, and plastics may also be used.
숙성 조건을 상기와 같이 한정하는 이유는, 버섯과 고추장을 혼합한 후, 수분이동과 염도에 의한 밀도 변화가 상기 조건에서 호적 하기 때문이다. 즉, 상기의 숙성온도와 숙성시간을 만족할 경우 고추장의 짠맛과 매운맛이 버섯의 맛과 독특한 향이 서로 잘 어우러져 일반적인 기호에 알맞은 버섯 포가 되기 때문이다.The reason for limiting the aging conditions as described above is that, after mixing the mushrooms and red pepper paste, the density change due to water movement and salinity is suitable under the above conditions. That is, when satisfactory fermentation temperature and aging time is satisfied, the salty and spicy taste of gochujang is a mushroom sachet suitable for the general taste as the taste and unique aroma of mushrooms are well combined with each other.
본 발명의 버섯 포의 유효 저장기간은 상온 보관시 약 1년으로서, 상하거나 변질하지 않으며, 저장기간 동안 맛 변화가 없다.The shelf life of the mushroom lobster of the present invention is about 1 year when stored at room temperature, and does not deteriorate or deteriorate, and there is no change in taste during the storage period.
이하 실시 예를 들어 본 발명의 방법을 더욱 상세히 설명한다.Hereinafter, the method of the present invention will be described in more detail with reference to the following examples.
실시 예 1. 버섯 포의 제조 Example 1 Preparation of Mushroom Poinsettias
버섯 30㎏을 약 3㎝의 길이로 세절한 후 깨끗한 물로 3 ~ 4회 물로 씻었다. 수세 된 버섯을 채반에 평평히 담아서 50 ~ 55분간 스팀으로 찐 후 버섯을 1시간 20분 ~ 1시간 40분 동안 더운 바람을 이용하여 건조하자 버섯의 무게가 약 10㎏이 되었다. 수분이 제거된 버섯을 고추장 2.5㎏과 잘 섞이도록 저어주면서 혼합시켰 다. 혼합된 버섯 포 원료를 틀에 담아 압축하여 수분을 제거하고 진공 포장하여 열처리 후 보관한다.30 kg of mushrooms were cut into lengths of about 3 cm and washed with water three to four times with clean water. The washed mushrooms were flattened in a tray, steamed for 50 to 55 minutes, and dried using hot wind for 1 hour 20 minutes to 1 hour 40 minutes, and the weight of the mushrooms was about 10 kg. The water-removed mushrooms were mixed while stirring to mix well with 2.5kg of red pepper paste. Mixed mushroom sack raw material is packed in a mold to remove moisture, vacuum-packed and stored after heat treatment.
본 발명에 따라, 버섯의 장기간 보관이 가능하고, 이동 시식이 가능한 버섯 포가 제공된다. 본 발명에 따라 제조된 버섯 포는 밑반찬뿐만 아니라, 술안주용이나, 간식용, 튀김요리 등 각종 요리 재료로서 활용 가능하다.According to the present invention, a mushroom sachet is provided, which enables long-term storage of the mushroom and enables mobile tasting. The mushroom sachet prepared according to the present invention can be utilized as various cooking materials such as side dishes, sake snacks, snack foods, and fried foods.
Claims (6)
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| KR20140087943A (en) * | 2012-12-31 | 2014-07-09 | 이재윤 | A method of preparing mushroom paste |
| CN109907247A (en) * | 2019-04-18 | 2019-06-21 | 彭为锋 | A kind of production method of mushroom meat particle |
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| KR950028666A (en) * | 1994-04-11 | 1995-11-22 | 최재석 | Seasoning oysters manufacturing method |
| KR19990019309A (en) * | 1997-08-29 | 1999-03-15 | 장경 | Chicken fillets based on chicken by-products (chicken feet or gizzards) and manufacturing method thereof |
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| KR20140087943A (en) * | 2012-12-31 | 2014-07-09 | 이재윤 | A method of preparing mushroom paste |
| CN109907247A (en) * | 2019-04-18 | 2019-06-21 | 彭为锋 | A kind of production method of mushroom meat particle |
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