KR20110027287A - A hull-less soondae and the process of manufacture - Google Patents
A hull-less soondae and the process of manufacture Download PDFInfo
- Publication number
- KR20110027287A KR20110027287A KR1020090085302A KR20090085302A KR20110027287A KR 20110027287 A KR20110027287 A KR 20110027287A KR 1020090085302 A KR1020090085302 A KR 1020090085302A KR 20090085302 A KR20090085302 A KR 20090085302A KR 20110027287 A KR20110027287 A KR 20110027287A
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- sundae
- filler
- filling
- pork
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 239000000945 filler Substances 0.000 claims abstract description 23
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 12
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 10
- 235000015277 pork Nutrition 0.000 claims abstract description 10
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 8
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 8
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 8
- 241000234282 Allium Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 239000008280 blood Substances 0.000 claims abstract description 7
- 210000004369 blood Anatomy 0.000 claims abstract description 7
- -1 polyethylene Polymers 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 229960002504 capsaicin Drugs 0.000 claims abstract description 5
- 235000017663 capsaicin Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 239000004698 Polyethylene Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 229920000573 polyethylene Polymers 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 229920005989 resin Polymers 0.000 claims description 5
- 239000011347 resin Substances 0.000 claims description 5
- 229920013716 polyethylene resin Polymers 0.000 claims description 4
- 240000006108 Allium ampeloprasum Species 0.000 claims description 3
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 241000722363 Piper Species 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 239000004743 Polypropylene Substances 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- BZHJMEDXRYGGRV-UHFFFAOYSA-N Vinyl chloride Chemical compound ClC=C BZHJMEDXRYGGRV-UHFFFAOYSA-N 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 239000000498 cooling water Substances 0.000 claims description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 229920001155 polypropylene Polymers 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 241000218652 Larix Species 0.000 claims 1
- 235000005590 Larix decidua Nutrition 0.000 claims 1
- 238000009835 boiling Methods 0.000 claims 1
- 238000001816 cooling Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000012149 noodles Nutrition 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 abstract 1
- 235000013555 soy sauce Nutrition 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 241000282898 Sus scrofa Species 0.000 description 6
- 238000004321 preservation Methods 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 230000009172 bursting Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 229940080313 sodium starch Drugs 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
Description
The present invention relates to a shellless sundae and a method of manufacturing the same.
Generally, sundae is prepared by filling and mixing the mixture of cut noodles, called vegetables or seasonings such as pork or beef, garlic, ginger, carrots, green onions, and onions in the windows of pigs or cows. Sundaes, which do not use swine, have been developed and sold due to changes in consumers' preferences. Shellless sundae is produced by peeling the filler after sequentially filling, ripening and drying in a filler formed in a circular tube shape of polyethylene resin or the like to replace swine.
Techniques related to shellless sundae include patent application No. 2004-61105, "shellless sundae and its manufacturing method" (the applicant) and patent registration No. 804216 "shellless sundae containing a functional ingredient and its manufacturing method" and the like. Filed / registered.
However, such a conventional skinless sundae had a disadvantage in that the moisture content of the product was increased by drying the peeling filler after drying, which lowered the preservation property and gave the texture a dull texture when eating. In addition, when the consumer is reheated by a method such as a bath in order to eat, there is a problem that the form of the sundae can not maintain the original form of the sundae burst.
On the other hand, the general sundae was about 3-4 centimeters in diameter, making it difficult for children and women to eat in one bite.
In addition, the skinless sundae contains swine blood, which has a fishy smell. Especially after a little time after heating, it smells a lot of fishy, and makes people feel unpleasant. There was a problem.
An object of the present invention is to provide a shellless sundae that reduces the moisture content in the manufacture of shellless sundae improves the preservation and provides a unique texture of sundae, and reduces the bursting phenomenon even if the consumer reheats by a bath.
It also provides sundaes made in small sizes for easy eating by children and women.
To achieve the above purpose, 65 to 85% by weight, 5 to 10% by weight of pig blood, 0.3 to 3.0% by weight of pork, 0.5 to 1.5% by weight of salt, 0.5 to 2.0% by weight of leek, 0.5 to 2.0% by weight of onion, 0.5 garlic To 2.0% by weight, ginger 0.1 to 1.0% by weight, sugar 0.5 to 2.0% by weight, complex seasoning food 0.2 to 1.0% by weight, pepper 0.1 to 0.5% by weight, 0.1 to 0.5% by weight sodium glutamate and starch 1 to 4% To prepare a conventional sundae filling consisting of 3% to 10% by weight of pork, 1 to 5% by weight of red pepper paste, 0.5 to 1.5% by weight of roasting period, 0.5 to 3% by weight of red chilli pepper powder and 0.1 to 0.5% by weight of capsaicin To 1 centimeter to 2 centimeters,
In the conventional sundae manufacturing method of preparing a soybean filling by combining soaked vermicelli, pig blood, agricultural products and seasoning raw materials and filling it into a polyethylene wrapping paper and removing the wrapping paper after cooking and drying, the soybean filling is 1 centimeter in diameter to Filling one filler selected from the group consisting of 2 centimeters of polyethylene resin, vinyl chloride resin, polypropylene resin material; Ripening the filled sundae filling in a temperature range of 90 to 100 ° C. for 10 to 20 minutes; Peeling the filler after immersing the matured filler in cooling water for 10 to 30 seconds; Peeled skinless sundae is prepared by drying at 15 DEG C or lower for 10 to 40 minutes.
The effects of the present invention are as follows.
1. Preservation is improved by lowering moisture content (storing for 70 days in refrigeration).
2. When ingestion, the phenomenon of bursting due to heating was reduced.
3. It is manufactured in a small size so that the convenience of eating for children or women is improved.
4. Reduces fishy and sensational taste and provides spicy taste to provide various sundae.
The present invention will be described in detail as follows.
1. Raw material pretreatment and blending process
After soaking, the cut or cut noodles are called and prepared by going through the dehydration process and cooling process.
Raw materials for agricultural products such as onions and garlic are prepared through selection, washing and cutting processes.
Other processed products such as sugar and seasoned foods are prepared through a screening process.
The raw materials prepared in this way are 65 to 85% by weight, pig blood 5 to 10% by weight, pork 0.3 to 3.0% by weight, salt 0.5 to 1.5% by weight, leek 0.5 to 2.0% by weight, onion 0.5 to 2.0% by weight, garlic 0.5 To 2.0% by weight, ginger 0.1 to 1.0% by weight, sugar 0.5 to 2.0% by weight, complex seasoning food 0.2 to 1.0% by weight, pepper 0.1 to 0.5% by weight, 0.1 to 0.5% by weight sodium glutamate and starch 1 to 4% Blender at a ratio of 3 to 10% by weight of pork, 1 to 5% by weight of red pepper paste, 0.5 to 1.5% by weight of red pepper paste, 0.5 to 3% by weight of red chilli pepper powder and 0.1 to 0.5% by weight of capsaicin Put it in. The blender is run for 2 to 10 minutes so that the ingredients are mixed evenly in the blender.
2. Filler
The filler is selected from one selected from the group consisting of polyethylene, vinyl chloride, and polypropylene resins having a diameter of 1 cm to 2 cm.
The length of the filler is made in 20 centimeters to 1 meters in order to facilitate work after filling.
3. Filling & Cooking Process
The blend is transferred to a filler and then filled into the filler.
If the length of the filler exceeds 50 centimeters, tie it into a uniform size using cable ties made of ordinary thread or polyethylene resin for ease of later work.
Filling takes place in a cooker, and takes about 10 to 20 minutes between 90 and 100 ° C.
4. Peeling and Drying (Cooling) Process
After immersing the cooked sundae in cooling water for about 10 to 30 seconds, the filler is removed using a work tool such as a knife.
The removed filler is discarded and the filler is dried and cooled with cold air for 20 to 40 minutes at 15 ° C. or lower. The cooled sundae is enclosed in an inner wrapper.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090085302A KR20110027287A (en) | 2009-09-10 | 2009-09-10 | A hull-less soondae and the process of manufacture |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090085302A KR20110027287A (en) | 2009-09-10 | 2009-09-10 | A hull-less soondae and the process of manufacture |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20110027287A true KR20110027287A (en) | 2011-03-16 |
Family
ID=43934120
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020090085302A KR20110027287A (en) | 2009-09-10 | 2009-09-10 | A hull-less soondae and the process of manufacture |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20110027287A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160005951A (en) * | 2014-07-08 | 2016-01-18 | 송숙희 | The preparing method for making a hot dog made of sun-dae |
| KR20200002126A (en) | 2018-06-29 | 2020-01-08 | 육경희 | How to make sundae with beef and barbecue sauce |
-
2009
- 2009-09-10 KR KR1020090085302A patent/KR20110027287A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160005951A (en) * | 2014-07-08 | 2016-01-18 | 송숙희 | The preparing method for making a hot dog made of sun-dae |
| KR20200002126A (en) | 2018-06-29 | 2020-01-08 | 육경희 | How to make sundae with beef and barbecue sauce |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |