KR20070067015A - Riceball and its cooking methods - Google Patents

Abstract

Provided are a rice ball which shows better taste than instant food, is rich in nutrient, and has a suitable calorie, and a method for cooking the rice ball. The rice ball is prepared by mixing 15-20 parts by weight of meat, 15-20 parts by weight of an onion, 5-10 parts by weight of a pimento, 5-10 parts by weight of a pepper, 5-10 parts by weight of a carrot and 5-10 wt% of a leek which are chopped in a size of 0.3-0.7 cm; adding Ganjang(soy sauce) and powdered red pepper to the mixture and maturing it for 3-10 min; parching it with butter; adding 30-50 parts by weight of Bap(boiled rice) to it to make rice ball; coating the rice ball with a potato starch powder; coating it with an egg; coating it with a bread powder; and frying it in oil.

Description

 Rice ball and its cooking method {RiceBall and Its Cooking Methods}

The present invention relates to a rice ball, and more specifically, stir-fried various vegetables and meat well, and then cooked rice and beans, then rounded them in a rice ball form, coated with starch powder, and then covered with bread crumbs on it and then lightly oiled. It's about fried rice balls.

 Rice has long been used as a staple food for the people of Korea, south China's Yangtze River, Japan and Southeast Asian countries. Such rice is simple to cook, tastes good, and has almost all the nutrients needed for everyday life. For example, starch of rice is effective in helping brain activity and preventing obesity and diabetes. In addition, in the United States, which is currently suffering from high obesity due to its low fat, rice is emerging as a diet food. In addition, tocotrienol among the vitamins contained in rice was found to have an effect of lowering blood cholesterol levels.

On the other hand, the rice is about 65% moisture, the main component is starch, fine particles, heat gelatinization and alpha (α) is relatively fast, protein is about 95% pure protein, the rest is amide state. Compared with animal proteins, lysine and threonine are low, but other essential amino acids are included, and they belong to the top among vegetable proteins. However, vitamins (類), especially B1 and inorganic ingredients are low, so you should eat with various side dishes.

However, as western diets become westernized, the consumption of instant foods such as bread, sandwiches, and hamburgers increases instead of rice, and the consumption of rice decreases. As a result, rice remains, resulting in farmers deepening wrinkled rice. The problem of high obesity, which was considered as country work, has emerged as a serious social problem in Korea.

Therefore, there is an urgent need to develop rice foods that can increase the consumption of rice and especially attract young people from instant food such as hamburgers.

The present invention is to solve such a problem, by roasting vegetables, seafood or meat having insufficient nutrients in the rice and rubbing the rice and making it into a rice ball, it is easy to carry as well as various nutrients without a separate side dish It is to provide rice balls that can contribute to increased rice consumption by replacing instant foods such as hamburgers.

In order to achieve the above object, the onigiri of the present invention is a meat onigiri mixed with vegetables and meat, put meat and onions, green peppers, peppers, carrots, green onions, cut into a suitable size and put soy sauce and red pepper powder to mature the ingredients.

Onion is rich in calcium and iron, and it is excellent in tonic effect. It promotes the absorption of vitamin B1, and it is considered as stamina food because it promotes metabolism and helps to recover from fatigue. In particular, it contains ingredients that prevent the formation of blood clots (blood lumps), so high blood intake prevents the formation of blood clots, which is effective in preventing adult diseases such as arteriosclerosis, hypertension, and stroke. In addition, onion scales contain various vitamins and minerals such as calcium and phosphate to remove harmful substances in the blood, which are widely used in salads, soups, and meat dishes. have.

Bell peppers are a type of pepper that is native to South America and has been grown as a vegetable since ancient times. The word derived from the French 'piment' refers to a variety that is not spicy but rather sweet. The plant is about 60cm tall and the leaves are 7-12cm long. Fruits are lion-shaped, large, 5-7cm long, 4cm wide, with several rows of longitudinal grooves. The pulp is about 5㎜, has a good aroma and taste, and is rich in vitamin A and vitamin C. It is used in various dishes.

Carrots, also known as blush, are native to Afghanistan. Its height reaches 1m and grows straight. Roots are thick, straight, yellow, dark blue, red, branched, vertically gathered, with spread hairs. Roots are edible vegetables, rich in vitamins A and C, and sweet, and are used in herbs, kimchi, salads, and Western dishes. In oriental medicine, the root is used as a medicine called Hakseul wind (鶴 風), which is effective for dysentery, whooping cough, seawater, bloating, and also used as an insect repellent.

Green onion is a perennial herb that belongs to Liliaceae, a monocotyledonous plant, and grows up to 60cm tall.

Green onions contain calcium and phosphorus, and when eaten with rice, you can get rid of the calcium and phosphorus deficiencies that are common in Westerners. In addition, it is rich in vitamins, calcium, iron, etc. to help the stomach function and prevent the worsening of colds, is used in almost all food in our country. In particular, green onions detoxify the parasitic fish, and neutralizes the fishy and fishy fish. However, due to its unique smell, young children avoid green onions, but when mixed with rice balls, it can be easily supplied with the nutrients needed by children in growing season.

Meat uses one of beef, pork, or chicken, but is not limited thereto. It is preferable to use hot peppers for hot peppers. Then add butter to a saucepan and heat it with salt and pepper.

Meanwhile, loosen the eggs in a bowl, add some salt and pepper, and fold them well. Also prepare starch and breadcrumbs.

When the vegetables with various nutrients are cooked and the vegetables are cooked, the rice is added to it and the rice balls are mixed well. Then, the rice balls are coated with starch powder, the eggs are spread evenly, then the bread powder is fried and the bread powder is fried in oil until golden. All.

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

Rice ball according to the present invention is 15-20 parts by weight of meat, 15-20 parts by weight of onions, 5-10 parts by weight of pepper, 5-10 parts by weight of pepper, 5-10 parts by weight of carrots, 5-10 parts by weight of green onions, Preferably, the width, length, height of 0.3-0.7cm each diced into dice shape and mix well, add soy sauce and red pepper powder and aged for 3-10 minutes. At this time, put 1-3 parts by weight of salt and pepper to match the liver. Then add the butter and ingredients to the pan and fry. When the meat and vegetables are cooked, add 30-50 parts by weight of rice, rub it well, make rice balls, add starch powder, add egg, then bread, and fry in oil until the bread becomes golden.

The reason for applying starch powder in this way is to put rice balls in boiling oil to melt the starch powder by heat and prevent the oil from penetrating into the bibimbap to maintain the pure taste of bibimbap, while passing only the heat inside the bibimbap Because it can be warmly covered.

In addition, if you put the egg on the rice ball coated with starch powder bread bread is well coated on the starch powder.

In addition, bread bread is coated on rice balls because bread powder absorbs oil and adds a savory taste, while oil is already absorbed by bread bread even if you hold rice balls in your hands.

The meat rice balls cooked in this way combine the unique taste of bibimbap with the deep fried taste and boast a distinctive taste mixed with light and savory taste.

On the other hand, people who are on a diet or avoid fried foods, as mentioned above, prevent the starch meal from penetrating into the bibimbap, so peel off the membrane or cut the rice balls and eat only the bibimbap inside the membrane to taste the light taste of vegetable rice balls. Enjoy.

On the other hand, the present invention

Preparing rice, vegetables and meat;

Loosen eggs in a bowl and add a little salt and pepper;

Preparing starch and bread flour;

Using vegetables and meat in the right size;

Add soy sauce and red pepper paste or red pepper powder and ripen for 10-20 minutes before roasting so that these seasonings can be sliced into the meat;

Putting butter in a frying pan and heating it, and then stir-frying 1-3 parts by weight of salt and pepper in vegetables and meat;

Rubbing the well-roasted ingredients in rice;

Clumping the well-cooked rice into a fist size and applying starch powder;

Spreading eggs evenly spread on the starch flour;

Applying breaded bread on rice balls with eggs;

Heating the cooking oil and frying at 150-180 ° C. for 3-5 minutes;

It provides a rice ball cooking method characterized in that consisting of.

The rice balls according to the present invention have a variety of nutrients, while maintaining the appropriate calories while overwhelming ansant foods, there is no fear of high obesity, so it is possible to replace instant foods such as hamburgers and increase rice consumption. It can also be done.

Claims (3)

 15-20 parts by weight of meat, 15-20 parts by weight of onions, 5-10 parts by weight of bell peppers, 5-10 parts by weight of pepper, 5-10 parts by weight of carrots, 5-10 parts by weight of green onions, suitable size, preferably horizontal, vertical , Cut into 0.3-0.7cm in height, mix well, add soy sauce and red pepper powder, and ripen for 3-10 minutes. Put butter and the above ingredients in a saucepan, stir-fry and add 30-50 parts by weight of rice. Rice ball is made by making rice balls, then coated with potato starch, followed by eggs, breaded and fried in oil.   The rice ball according to claim 2, wherein the meat is one of beef, pork or chicken.  Preparing rice and meat and various vegetables; Loosening eggs in a bowl and adding salt and pepper; Preparing starch and bread flour; Shred vegetables and meat into 0.3-0.7cm dice, mix well, and add soy sauce and red pepper powder to mature for 3-10 minutes; Putting butter in a frying pan and heating the salt and pepper to the vegetables and meat, then stir-frying it; Rubbing well-fried vegetables and meat into rice; Clumping the well-cooked rice into a fist size and then applying starch powder; Evenly spreading the eggs spread on the starch flour; Coating bread powder on the rice balls on which the ground eggs are buried; Heating the cooking oil and frying at 150-180 ° C. for 3-5 minutes; Rice ball cooking method characterized in that consisting of