KR20090037104A

KR20090037104A - Method for manufacturing for a spices of sliced rice cake

Info

Publication number: KR20090037104A
Application number: KR1020070102546A
Authority: KR
Inventors: 송주현
Original assignee: 송주현
Priority date: 2007-10-11
Filing date: 2007-10-11
Publication date: 2009-04-15

Abstract

The present invention provides a protein and carbohydrates that are not found in conventional seasoning through the process of preparing the broth of tteokbokki seasoning and the process of preparing tteokbokki seasoning, 28kg of water 120 to prepare tteokbokki seasoning rich in nutrients and excellent spicy taste Seaweed 120g ~ 160g, anchovy 270 ~ 310g, radish 1,550 ~ 1,950g, leek 600g ~ 1,000g, soft red pepper 110g ~ 150g, whole garlic 130g ~ 170g, onion 1,250g ~ 1,650g, pollack 100g ~ 300g, fish paste 0.8kg ~ 1.2kg and boiled for 20-40 minutes to prepare boiled broth and 8kg of broth made from the above process to make kochujang 500g ~ 540g, beef powder powder 30g ~ 50g, white sugar 270g to 310g, red pepper powder 25g to 35g, wheat flour 15g to 30g, natural pigment 5g is a method for producing a tteokbokki seasoning comprising a step of mixing and stirring to prepare.

Description

Method for manufacturing tteokbokki seasoning {Method for manufacturing for a spices of sliced rice cake}

The present invention relates to a method for producing tteokbokki seasoning, and specifically, the present invention provides a spice mixed with a certain ingredient suitable for the taste of adolescents or young people through a process of preparing a broth of seasoning and a process of preparing tteokbokki spice. Tteokbokki seasoning with good taste and it can be characterized by the fact that it can provide tteokbokki.

The present invention relates to a method for producing tteokbokki seasoning, and to a method for producing broth of tteokbokki seasoning and a method for producing tteokbokki seasoning.

In general, hot pepper paste is used as the main ingredient of tteokbokki seasoning, and this hot pepper paste is a natural seasoning that has been used in our traditional food for a long time. come.

In addition, various foods through the spicy taste of red pepper paste are preferred as a favorite food. However, these products are now cooked by taste without the exact content of nutrients.

Korean Patent Publication No. 96-6570 discloses a composition of tteokbokki spice obtained by mixing and stirring raw materials such as red pepper paste, jjajang, oligosaccharide, and starch syrup after sterilization by adding condiments. However, the seasoning composition is complicated in a number of processes in the process, there is a lack in obtaining a good blend of taste required to prepare a liquid seasoning.

In addition, the Republic of Korea Patent Publication No. 2000-0043480 discloses a tteokbokki cooking seasoning composition and instant cooking tteokbokki comprising the same. The seasoning composition is further included, such as bone bone extract, starch and the like is characterized by being processed more, but this also has a lack of cumbersome processes and nutrients of the seasoning.

Therefore, the present invention is to prepare a tteokbokki seasoning to prepare a spicy taste broth mixed with pollack and the like is rich in protein and soft peppers to solve the conventional problems and further provide nutrients through seasonings such as rice flour It is an invention about a method.

An object of the present invention is to provide a good taste tteokbokki seasoning through the production of spicy flavored broth is rich in protein and mixed with soft pepper, such as pollock.

Another object of the present invention is to provide a tteokbokki seasoning for providing nutrients through seasoning such as rice flour through the prepared broth.

The above and other objects of the present invention can be achieved by the present invention described below.

In order to achieve the above object, the tteokbokki spice manufacturing method of the present invention comprises a process of preparing a broth of tteokbokki spice and a process of preparing tteokbokki spice, through which nutrient-rich and spicy taste tteokbokki spice is provided.

Looking at this in detail, 28kg of water, 120g ~ 160g, anchovy 270 ~ 310g, radish 1,550 ~ 1,950g, leek 600g ~ 1,000g, chilled red pepper 110g ~ 150g, whole garlic 130g ~ 170g, onion 1,250g ~ 1,650g, pollock 100g ~ 300g, fish paste 0.8kg ~ 1.2kg is put to heat for 20-40 minutes to prepare the broth.

To 8kg of broth made through the process of preparing the above broth, add 500g ~ 540g of red pepper paste, 30g ~ 50g of beef powder, 270g ~ 310g of white sugar, 25g ~ 35g of red pepper powder, 15g ~ 30g of brown rice flour, and mix 5g of natural pigment. To manufacture.

The present invention provides a protein and carbohydrates that are not found in conventional seasonings through the process of preparing the broth of tteokbokki seasoning and the process of preparing the tteokbokki seasoning. There is.

The present invention comprises a process for preparing a broth of tteokbokki spice and a process for preparing tteokbokki spice using the broth. Looking at this in detail.

1. Process of making broth of tteokbokki seasoning

Seaweed 120g ~ 160g, anchovy 270 ~ 310g, Japanese radish 1,550 ~ 1,950g, Japanese leek 600g ~ 1,000g, Red chilli pepper 110g ~ 150g, Whole garlic 130g ~ 170g, Onion 1250g ~ 1,650g , Pollack 100g ~ 300g, fish paste 0.8kg ~ 1.2kg put to heat for 20-40 minutes to prepare the broth.

When preparing the kelp 140g, anchovy 290g, radish 1,750g, leek 800g, chilled pepper 130g, whole garlic 150g, onion 1,450g, pollack 200g, fish paste 1kg is preferable and heated for 30 minutes is preferred.

In the present invention, pollack is used to taste the broth. Pollack is an excellent protein food, rich in essential amino acids necessary for growth and reproduction, very important in maintaining the neutrality of body fluids and blood in our body, vitamins It is rich in A and niacin and is an important food for human skin and mucous membranes. Especially, retinol has excellent effects on fine skin and wrinkle control.

If the pollack ingredient exceeds 300g compared to 28kg of water may taste fishy, and less than 50g may not feel pollack ingredient and aesthetics in the broth.

In addition, in the broth, the chilled pepper is used. The chilled pepper is a kind of alkaloid, which gives a spicy taste of red pepper, and is rich in various nutrients such as minerals. In the case of the soft pepper as described above, less than 110g compared to 28kg of water, the same spicy taste as in the case of using a normal pepper, and more than 150g may be unpleasant in the sense of taste due to too spicy taste.

In addition, by putting 1kg of fish paste in the preparation of the broth, it is characterized by providing calcium in the body.

2. Manufacturing Process of Tteokbokki Seasoning

In the case of Tteokbokki seasoning, 8kg of broth made from the process of making the tteokbokki is prepared with 500g ~ 540g of red pepper paste, 30g ~ 50g of beef powder, 270g ~ 310g of white sugar, 25g ~ 35g of red pepper powder, 15g ~ 30g of brown rice flour, natural 5 g of a pigment (red color) is added thereto, followed by mixing and preparing.

In the preparation, it is preferable to add red pepper paste 520g, beef powder powder 40g, white sugar 290g, red pepper powder 30g, rice flour 20g, natural pigment (red) 5g.

In the seasoning method, the rice flour is added, which has a calorie value of 4 kcal per 1g, which can replace carbohydrates, and when the 20g is added, it can provide active energy through seasoning by providing calories equivalent to one meal. It has its features. Such wheat flour is less than 15g does not feel the taste of the flour, it is not preferable because it can form obesity of the body with a high calorie content of more than 30g.

Claims

Seaweed 120g ~ 160g, anchovy 270 ~ 310g, Japanese radish 1,550 ~ 1,950g, Japanese leek 600g ~ 1,000g, Red chilli pepper 110g ~ 150g, Whole garlic 130g ~ 170g, Onion 1250g ~ 1,650g , Pollack 100g ~ 300g, fish paste 0.8kg ~ 1.2kg by heating for 20 to 40 minutes to prepare a boiled broth; And mixed with 8kg of broth made from the process of producing the above broth, red pepper paste 500g ~ 540g, beef powder 30g ~ 50g, white sugar 270g ~ 310g, red pepper powder 25g ~ 35g, wheat flour 15g ~ 30g, natural pigment 5g Preparing by stirring; Method of producing tteokbokki seasoning, characterized in that consisting of.

Tteokbokki seasoning prepared by the method of producing tteokbokki seasoning of claim 1.