KR20120097737A - Manufscturing method of rice bun containing chicken and curry - Google Patents
Manufscturing method of rice bun containing chicken and curry Download PDFInfo
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- 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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
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- 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
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2112—Curcumin, turmeric
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
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- Nutrition Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 치킨과 카레가 함유된 밥 만두의 제조방법에 관한 것으로 더욱 상세하게는 만두속에 육류와 야채 외에 한국인이 선호하는 밥이 더 첨가되어 있어 식사대용으로 활용하기 좋으며, 만두속과 만두피에 각각 항산화 효과가 있는 카레분말과 강황분말이 첨가되어 있어 건강증진에 도움이 되는 치킨과 카레가 함유된 밥 만두의 제조방법에 관한 것이다.
The present invention relates to a method of manufacturing rice dumplings containing chicken and curry, and more particularly, the rice is preferred to Koreans in addition to meat and vegetables, and it is good to use as a substitute for meals. The present invention relates to a method of preparing rice dumplings containing chicken and curry, which are added to the curry powder and turmeric powder, which have antioxidant effects, to help promote health.
만두란 밀가루 따위를 반죽하여 만두속을 넣어 빚은 음식으로 삶거나 찌거나 기름에 튀겨 조리하는데, 떡국에 넣기도 하고 국을 만들어 먹기도 하며 교자 또는 포자라 하기도 한다.Dumplings are made by kneading flour, which is boiled in steamed dumplings, cooked, steamed, or fried in oil, cooked in rice cakes, made with soup, and sometimes called gyoza or spores.
그런데 이와 같은 종래의 만두는 각종 고기와 야채, 두부로 만두속을 만드는 것이 일반적이며 기호에 따라 김치, 당면 등의 식재료를 추가적으로 첨가하기도 한다.However, the conventional dumplings are made of various meats and vegetables, tofu dumplings in general, and depending on the taste, kimchi, vermicelli, etc. may be additionally added.
그러나 한국인의 식사대용으로 선호하는 밥이나 항산화 효과가 있는 카레분말, 강황분말을 첨가한 만두는 소개되고 있지 않은 실정이었다.
However, dumplings with rice, antioxidant curry powder, and turmeric powder, which are preferred for Korean meals, have not been introduced.
따라서 본 발명의 목적은 만두속에 육류와 야채 외에 한국인이 선호하는 밥이 더 첨가되어 있어 식사대용으로 활용하기 좋은 치킨과 카레가 함유된 밥 만두의 제조방법을 제공하는 것이다.Therefore, it is an object of the present invention to provide a method for producing rice dumplings containing chicken and curry which is good to use as a substitute for meals because Koreans prefer rice in addition to meat and vegetables.
본 발명의 다른 목적은 만두속과 만두피에 각각 항산화 효과가 있는 카레분말과 강황분말이 첨가되어 있어 건강증진에 도움이 되는 치킨과 카레가 함유된 밥 만두의 제조방법을 제공하는 것이다.
Another object of the present invention is to provide a method for producing rice dumplings containing chicken and curry to help promote health because the curry powder and turmeric powder having antioxidant effects are added to the dumplings and dumpling skin, respectively.
전술한 바와 같은 본 발명의 목적들은 불린 쌀을 취반하여 20 내지 30 중량부의 밥을 짓는 취반단계와, 상기 취반단계에서 지어진 밥을 혼합기에 넣고 야채 볶음유 0.3 내지 0.7 중량부를 첨가하여 코팅하는 코팅단계와, 계정육 20 내지 30 중량부, 돼지고기 2 내지 4 중량부, 치킨스톡분말 0.7 내지 1.5 중량부, 정백당 0.5 내지 1 중량부, 핵산 0.1 내지 0.3 중량부, 카레분말 0.1 내지 0.3 중량부 및 후추 0.5 내지 1.5 중량부를 혼합기에 넣고 3분 내지 5분간 혼합하는 1차 혼합단계와, 상기 1차 혼합단계의 혼합이 완료된 혼합기 내에 대두유 2 내지 6 중량부를 첨가하여 2 내지 4분간 혼합하는 2차 혼합단계와, 상기 제 2 혼합단계의 혼합이 완료된 혼합기 내에 양파 8 내지 10 중량부, 대파 4 내지 6 중량부, 무말랭이 2 내지 4 중량부, 마늘 1 내지 2 중량부 및 생강 0.2 내지 0.4 중량부를 첨가하여 1 내지 3분간 혼합하는 3차 혼합단계와, 상기 3차 혼합단계의 혼합이 종료된 혼합기 내에 상기 코팅단계에서 코팅이 완료된 밥 23 내지 27 중량부 및 참기름 0.7 내지 1 중량부를 첨가하여 1 내지 3분간 혼합하여 최종적으로 만두속을 완성하는 4차 혼합단계와, 소맥분 16 내지 20 중량부, KMU-2 2 내지 4 중량부, 정제염 0.1 내지 0.3 중량부, 유화제 0.1 내지 0.3 중량부, 찹쌀가루 0.05 내지 0.1 중량부, 강황분말 0.01 내지 0.03 중량부 및 정제수를 혼합기에 넣고 혼합한 다음 만두피를 제조하는 만두피 제조단계와, 상기 4차 혼합단계에서 완성된 만두속과 상기 만두피 제조단계에서 제조된 만두피를 성형기 내에 투입하여 만두를 성형하는 성형단계와, 상기 성형단계에서 성형 처리된 만두를 증숙하는 증숙단계와, 상지 증숙단계에서 증숙 처리된 만두를 방냉 후 급속동결하는 동결단계와, 상기 동결단계에서 동결 처리된 만두를 포장하는 포장단계를 포함하여 이루어지는 것을 특징으로 하는 치킨과 카레가 함유된 밥 만두의 제조방법을 제공함에 의해 달성된다.The object of the present invention as described above is a cooking step of cooking rice 20 to 30 parts by weight of the soaked rice, and the coating step of coating the rice cooked in the cooking step by adding 0.3 to 0.7 parts by weight of vegetable fried oil And, 20 to 30 parts by weight of pork, 2 to 4 parts by weight of pork, 0.7 to 1.5 parts by weight of chicken stock powder, 0.5 to 1 parts by weight per white, 0.1 to 0.3 parts by weight of nucleic acid, 0.1 to 0.3 parts by weight of curry powder and pepper 0.5 to 1.5 parts by weight of the first mixing step of mixing for 3 to 5 minutes in the mixer, and the second mixing step of mixing for 2 to 4 minutes by adding 2 to 6 parts by weight of soybean oil in the mixer is complete mixing of the first mixing step And, 8 to 10 parts by weight of onion, 4 to 6 parts by weight of leek, 2 to 4 parts by weight of dried radish, 1 to 2 parts by weight of garlic and 0.2 to 0.4 in a mixer in which the mixing of the second mixing step is completed 3 to 27 parts by weight of the rice is coated in the coating step and 0.7 to 1 parts by weight of sesame oil is added to the third mixing step of mixing the amount of 1 to 3 minutes and mixing in the mixing step of the third mixing step is completed 4th mixing step to finally complete the dumplings by mixing for 1 to 3 minutes, 16 to 20 parts by weight of wheat flour, 2 to 4 parts by weight of KMU-2, 0.1 to 0.3 parts by weight of refined salt, 0.1 to 0.3 parts by weight of emulsifier, glutinous rice 0.05 to 0.1 parts by weight of powder, turmeric powder 0.01 to 0.03 parts by weight, and purified water were mixed in a mixer to prepare a dumpling skin, and the dumpling speed produced in the fourth mixing step and the dumpling skin prepared in the dumpling skin manufacturing step Putting the dumpling skin into the molding machine to shape the dumpling, steaming step of steaming the dumplings formed in the molding step, steamed steamed dumplings in the upper extremity steaming step It is achieved by providing a method for producing a chicken and curry-containing rice dumplings, comprising the step of freezing after freezing and a step of packaging the dumplings frozen in the freezing step.
본 발명의 바람직한 특징에 따르면 전술한 만두피 제조단계에서는 25 내지 35℃의 반죽온도로 20분간 혼합하여 만두피를 제조하는 것으로 한다.According to a preferred feature of the present invention in the above-mentioned dumpling skin manufacturing step to prepare a dumpling skin by mixing for 20 minutes at a dough temperature of 25 to 35 ℃.
본 발명의 더 바람직한 특징에 따르면 전술한 성형단계에서 성형되는 만두는 만두피 : 만두속 = 4 : 7 중량비로 성형되는 것으로 한다.According to a more preferred feature of the invention the dumplings formed in the above-mentioned forming step is to be molded in a weight ratio of dumpling skin: dumpling speed = 4: 7.
본 발명의 더욱 바람직한 특징에 따르면 전술한 증숙단계에서는 80 내지 90℃의 온도로 4 내지 5분간 증숙 처리되는 것으로 한다.According to a more preferable feature of the present invention it is to be steamed for 4 to 5 minutes at a temperature of 80 to 90 ℃ in the above-described steaming step.
본 발명의 더 더욱 바람직한 특징에 따르면 전술한 포장단계에서는, 필름포장단계 후 박스포장단계가 진행되며, 상기 필름포장단계 전에는 X-Ray 검출단계가 진행되고 상기 박스포장단계 전에는 금속검출단계가 진행되는 것으로 한다.
According to a more preferable feature of the present invention, in the above-described packaging step, the box packing step is performed after the film packing step, the X-Ray detection step is performed before the film packing step and the metal detection step is performed before the box packing step. Shall be.
이상에서와 같은 본 발명의 바람직한 일 실시예에 따른 치킨과 카레가 함유된 밥 만두의 제조방법에 따르면 첫째, 만두속에 육류와 야채 외에 한국인이 선호하는 밥이 더 첨가되어 있어 식사대용으로 활용하기 좋은 탁월한 효과가 있다.According to the manufacturing method of the rice dumplings containing chicken and curry according to the preferred embodiment of the present invention as described above, firstly, the rice is preferred by Koreans in addition to meat and vegetables, which is good for meal replacement. Excellent effect
둘째, 만두속과 만두피에 각각 항산화 효과가 있는 카레분말과 강황분말이 첨가되어 있어 건강증진에 도움이 되는 장점이 있다.
Second, curry powder and turmeric powder, which have antioxidant effects, are added to the dumplings and dumpling skins, respectively, which has the advantage of helping to promote health.
도 1은 본 발명의 일 실시예에 따른 치킨과 카레가 함유된 밥 만두의 제조방법의 순서도.1 is a flow chart of a method of manufacturing rice dumplings containing chicken and curry according to an embodiment of the present invention.
도 1에는 본 발명의 일 실시예에 따른 치킨과 카레가 함유된 밥 만두의 제조방법의 순서도가 도시된다.
1 is a flow chart of a method of manufacturing rice dumplings containing chicken and curry according to an embodiment of the present invention.
본 발명의 바람직한 일 실시예에 따른 치킨과 카레가 함유된 밥 만두의 제조방법은 불린 쌀을 취반하여 20 내지 30 중량부의 밥을 짓는 취반단계와, 상기 취반단계에서 지어진 밥을 혼합기에 넣고 야채 볶음유 0.3 내지 0.7 중량부를 첨가하여 코팅하는 코팅단계와, 계정육 20 내지 30 중량부, 돼지고기 2 내지 4 중량부, 치킨스톡분말 0.7 내지 1.5 중량부, 정백당 0.5 내지 1 중량부, 핵산 0.1 내지 0.3 중량부, 카레분말 0.1 내지 0.3 중량부 및 후추 0.5 내지 1.5 중량부를 혼합기에 넣고 3분 내지 5분간 혼합하는 1차 혼합단계와, 상기 1차 혼합단계의 혼합이 완료된 혼합기 내에 대두유 2 내지 6 중량부를 첨가하여 2 내지 4분간 혼합하는 2차 혼합단계와, 상기 제 2 혼합단계의 혼합이 완료된 혼합기 내에 양파 8 내지 10 중량부, 대파 4 내지 6 중량부, 무말랭이 2 내지 4 중량부, 마늘 1 내지 2 중량부 및 생강 0.2 내지 0.4 중량부를 첨가하여 1 내지 3분간 혼합하는 3차 혼합단계와, 상기 3차 혼합단계의 혼합이 종료된 혼합기 내에 상기 코팅단계에서 코팅이 완료된 밥 23 내지 27 중량부 및 참기름 0.7 내지 1 중량부를 첨가하여 1 내지 3분간 혼합하여 최종적으로 만두속을 완성하는 4차 혼합단계와, 소맥분 16 내지 20 중량부, KMU-2 2 내지 4 중량부, 정제염 0.1 내지 0.3 중량부, 유화제 0.1 내지 0.3 중량부, 찹쌀가루 0.05 내지 0.1 중량부, 강황분말 0.01 내지 0.03 중량부 및 정제수를 혼합기에 넣고 혼합한 다음 만두피를 제조하는 만두피 제조단계와, 상기 4차 혼합단계에서 완성된 만두속과 상기 만두피 제조단계에서 제조된 만두피를 성형기 내에 투입하여 만두를 성형하는 성형단계와, 상기 성형단계에서 성형 처리된 만두를 증숙하는 증숙단계와, 상지 증숙단계에서 증숙 처리된 만두를 방냉 후 급속동결하는 동결단계와, 상기 동결단계에서 동결 처리된 만두를 포장하는 포장단계를 포함한다.
In a method of manufacturing a rice dumpling containing chicken and curry according to a preferred embodiment of the present invention, a cooking step of cooking 20 to 30 parts by weight of rice, called rice, and putting the rice prepared in the cooking step into a mixer, stir-frying vegetables A coating step of coating by adding 0.3 to 0.7 parts by weight of oil, 20 to 30 parts by weight of pork, 2 to 4 parts by weight of pork, 0.7 to 1.5 parts by weight of chicken stock powder, 0.5 to 1 parts by weight per white protein, 0.1 to 0.3 nucleic acid 1 part by weight, 0.1 to 0.3 parts by weight of curry powder and 0.5 to 1.5 parts by weight of pepper were added to the mixer and mixed for 3 minutes to 5 minutes, and 2 to 6 parts by weight of soybean oil in the mixer in which the mixing of the primary mixing step was completed. In the second mixing step of adding and mixing for 2 to 4 minutes, and the mixing of the second mixing step is completed 8 to 10 parts by weight of onion, 4 to 6 parts by weight of leek, 2 to 4 parts of dried radish , 3 to 3 parts by weight of garlic and 0.2 to 0.4 parts by weight of ginger is mixed for 1 to 3 minutes and the mixing is completed in the coating step in the mixing step of the mixing step of the third mixing step 23 to 23 27 parts by weight and sesame oil 0.7 to 1 part by weight to mix for 1 to 3 minutes to finally complete the bun dumplings, wheat flour 16 to 20 parts by weight, KMU-2 2 to 4 parts by weight, purified salt 0.1 to 0.3 parts by weight, emulsifier 0.1 to 0.3 parts by weight, 0.05 to 0.1 parts by weight of glutinous rice flour, 0.01 to 0.03 parts by weight of turmeric powder, and purified water were mixed in a mixer to prepare a dumpling skin, and in the fourth mixing step A steaming step of steaming dumplings processed in the molding step and a molding step of molding dumplings by inserting the completed dumplings and dumpling skins prepared in the dumpling skin manufacturing step into a molding machine. And, the upper limb comprises a freezing step of freezing and rapid a steaming-treated steaming buns at step After cooling, the packaging step of packaging the frozen processed buns in the freezing step.
먼저 취반단계는 만두속에 사용되는 밥을 짓는 단계로, 잘 씻어 1시간 정도 불린 쌀을 정제수와 유화제를 첨가한 다음 취반기에서 20 내지 30 중량부로 밥을 지어준다. 이때 쌀은 강진 지역에서 재배된 쌀을 사용하는 것으로 하고 취반기의 속도는 52Hz를 유지하며 23분 내지 25분간 취반하는 것으로 한다.
First, the cooking step is to cook the rice used in dumplings, wash the rice soaked well for about 1 hour, add purified water and emulsifier, and then cook rice at 20 to 30 parts by weight in the cooker. At this time, the rice is to use rice grown in the Gangjin region and the speed of the cooker will be cooked for 23 to 25 minutes while maintaining the 52Hz.
전술한 취반단계가 종료된 후에는 코팅단계가 진행되는데, 이 코팅단계는 지어진 밥 외부를 야채 볶음유로 코팅해 주는 단계이다. 이때 밥 20 내지 30 중량부와 야채 볶음유 0.3 내지 0.7 중량부를 혼합기에 함께 넣고 2 내지 3분간 혼합해 준다.
After the above-mentioned cooking step is finished, the coating step is carried out. This coating step is a step of coating the outside of the cooked rice with vegetable fried oil. At this time, 20 to 30 parts by weight of rice and 0.3 to 0.7 parts by weight of vegetable fried oil are put together in a mixer and mixed for 2 to 3 minutes.
전술한 취반단계 및 코팅단계와는 별도로 1차 혼합단계가 진행되는데, 이 1차 혼합단계는 계정육 20 내지 30 중량부, 돼지고기 2 내지 4 중량부, 치킨스톡분말 0.7 내지 1.5 중량부, 정백당 0.5 내지 1 중량부, 핵산 0.1 내지 0.3 중량부, 카레분말 0.1 내지 0.3 중량부 및 후추 0.5 내지 1.5 중량부를 혼합기에 넣고 3분 내지 5분간 혼합하는 단계이다.In addition to the above-described cooking and coating step, the first mixing step is carried out, the first mixing step is 20 to 30 parts by weight of pork, 2 to 4 parts by weight of pork, 0.7 to 1.5 parts by weight of chicken stock powder, per white 0.5 to 1 parts by weight, nucleic acid 0.1 to 0.3 parts by weight, curry powder 0.1 to 0.3 parts by weight and pepper 0.5 to 1.5 parts by weight in a mixer and mixing for 3 to 5 minutes.
이때 육류는 냉장 및 냉동 보관된 육류를 선별하여 증숙, 절단 및 계량하여 사용하는데, 이는 종래기술에 따른 육류의 증숙, 절단 및 계량방법과 동일한 것으로 하여 더 이상의 상세한 설명은 명세서의 간략화를 위해 생략하기로 한다.
At this time, the meat is used by steaming, cutting and weighing the meat stored in refrigerated and frozen, which is the same as the steaming, cutting and metering method of the meat according to the prior art, further detailed description will be omitted for simplicity of the specification. Shall be.
전술한 1차 혼합단계가 종료된 후에는 2차 혼합단계가 진행되는데, 이 2차 혼합단계는 1차 혼합단계의 혼합이 완료된 혼합기 내에 대두유 2 내지 6 중량부를 추가적으로 첨가하여 2 내지 4분간 혼합하는 단계이다. 이때 액상원료는 사용 전 이물을 선별하며 계량한 다음 사용한다.
After the above-mentioned first mixing step is completed, the second mixing step is performed, and the second mixing step is performed by adding 2 to 6 parts by weight of soybean oil and mixing for 2 to 4 minutes in the mixer in which the mixing of the first mixing step is completed. Step. At this time, the liquid raw material should be used after sorting and measuring foreign substances before use.
전술한 2차 혼합단계가 종료된 후에는 3차 혼합단계가 진행되는데, 이 3차 혼합단계는 제 2 혼합단계의 혼합이 완료된 혼합기 내에 양파 8 내지 10 중량부, 대파 4 내지 6 중량부, 무말랭이 2 내지 4 중량부, 마늘 1 내지 2 중량부 및 생강 0.2 내지 0.4 중량부를 추가적으로 첨가하여 1 내지 3분간 혼합하는 단계이다.After the above-mentioned second mixing step is completed, the third mixing step is performed. The third mixing step includes 8 to 10 parts by weight of onions, 4 to 6 parts by weight of leek, and dried radish in the mixer in which the mixing of the second mixing step is completed. 2 to 4 parts by weight, 1 to 2 parts by weight of garlic and 0.2 to 0.4 parts by weight of ginger is additionally added and mixed for 1 to 3 minutes.
이때 야채는 5℃ 이하로 냉장보관하며 머리카락, 모래, 비닐 등의 이물질을 선별해 낸 다음 소정의 크기로 절단한 뒤 계량하여 사용한다.
At this time, vegetables are refrigerated at 5 ° C. or lower, and foreign materials such as hair, sand, and vinyl are sorted out, cut into a predetermined size, and weighed.
전술한 3차 혼합단계가 진행된 후에는 4차 혼합단계가 진행되는데, 이 4차 혼합단계는 전술한 코팅단계에서 야채 볶음유로 코팅이 완료된 밥 23 내지 27 중량부 및 참기름 0.7 내지 1 중량부를 첨가하여 1 내지 3분간 혼합하여 최종적으로 만두속을 완성하는 단계이다.
After the above-described third mixing step is carried out, the fourth mixing step is carried out. The fourth mixing step is performed by adding 23 to 27 parts by weight of rice and 0.7 to 1 part by weight of sesame oil, which are coated with vegetable stir oil in the above-mentioned coating step. Mixing for 1 to 3 minutes is the final step to complete the dumplings.
한편, 전술한 4차 혼합단계와는 별개로 만두피 제조단계가 진행되는데, 이 만두피 제조단계에서는 소맥분 16 내지 20 중량부, KMU-2 2 내지 4 중량부, 정제염 0.1 내지 0.3 중량부, 유화제 0.1 내지 0.3 중량부, 찹쌀가루 0.05 내지 0.1 중량부, 강황분말 0.01 내지 0.03 중량부 및 정제수를 혼합기에 넣고 혼합한 다음 만두피를 제조하게 된다. 이때 KMU-2 및 유화제는 혼합제제 식품첨가물인 것으로 하고, 정제수는 18℃ 이하인 것으로 하며, 25 내지 35℃의 반죽온도로 15 내지 20분간 혼합하여 만두피를 제조한다.
Meanwhile, apart from the above-described fourth mixing step, the dumpling skin preparation step is carried out. In the dumpling skin preparation step, 16 to 20 parts by weight of wheat flour, 2 to 4 parts by weight of KMU-2, 0.1 to 0.3 parts by weight of refined salt, and 0.1 to emulsifier 0.3 parts by weight, glutinous rice flour 0.05 to 0.1 parts by weight, turmeric powder 0.01 to 0.03 parts by weight and purified water are mixed in a mixer to prepare a dumpling skin. At this time, KMU-2 and the emulsifier is to be a food additive of the mixing agent, purified water is to be 18 ℃ or less, to prepare a dumpling skin by mixing for 15 to 20 minutes at a dough temperature of 25 to 35 ℃.
전술한 4차 혼합단계 및 만두피 제조단계가 종료된 후에는 성형단계가 진행되는데, 이 성형단계는 완성된 만두속과 만두피를 성형기 내에 함께 투입하여 만두를 성형하는 단계이다.After the fourth mixing step and the dumpling skin manufacturing step described above are completed, the molding step is carried out, and this molding step is a step of molding dumplings by putting together the completed dumpling speed and dumpling skin in a molding machine.
이때 성형기는 종래기술에 따른 공지된 만두 성형기를 사용하는 것으로 하되, 성형단계에서 성형되는 만두의 중량비는 만두피 : 만두속 = 4 : 7 인 것으로 한다.
At this time, the molding machine is to use a known dumpling molding machine according to the prior art, the weight ratio of the dumplings formed in the molding step is dumpling skin: dumpling speed = 4: 7 is to be.
전술한 성형단계가 진행된 후에는 증숙단계가 진행되는데, 이 증숙단계는 성형된 만두를 취식 가능하게 증숙하는 단계로서 80 내지 90℃의 온도로 4 내지 5분간 증숙기 내에서 증숙 처리하는 것으로 한다.
After the above-mentioned forming step is performed, the steaming step is performed. This steaming step is a step of steaming the steamed dumplings to be eaten and steamed in a steamer for 4 to 5 minutes at a temperature of 80 to 90 ° C.
전술한 증숙단계가 진행된 후에는 동결단계가 진행되는데, 이 동결단계 증숙된 만두를 실온에서 방냉한 다음 동결장치 내에서 급속동결하는 단계이다.
After the steaming step described above is performed, the freezing step is performed. The steamed dumplings are cooled at room temperature and then rapidly frozen in a freezing device.
전술한 동결단계가 진행된 후에는 포장단계가 진행되는데, 이 포장단계에서는, 필름포장단계와 박스포장단계로 이루어지는데 필름포장단계가 먼저 진행된 후 박스포장단계가 진행된다. 또한 필름포장단계 전에 X-Ray를 통해 이물질을 검출하는 X-Ray 검출단계 이루어지고 박스포장단계 전에 금속 이물질을 검출하는 금속검출단계가 진행되는데, 전술한 포장단계가 진행된 후에 추가적으로 보관 및 출하 단계가 진행될 수 있다.
After the above-mentioned freezing step is carried out, the packing step is carried out. In this packing step, the film packing step and the box packing step are performed. The film packing step is performed first, and then the box packing step is performed. In addition, the X-Ray detection step of detecting foreign matter through the X-Ray before the film packaging step and the metal detection step of detecting the metal foreign matter before the box packaging step, the storage and shipping step is further Can proceed.
이하에는 본 발명의 바람직한 일 실시예에 따른 치킨과 카레가 함유된 밥 만두의 제조방법의 전반적인 제조방법에 대해 설명하면 다음과 같다.
Hereinafter, a description will be given of the overall manufacturing method of the manufacturing method of rice dumplings containing chicken and curry according to an embodiment of the present invention.
먼저 취반단계에서 불린 쌀을 이용해 취반기 내에서 24.59 중량부의 밥을 짓고, 코팅단계에서는 취반단계에서 지어진 밥을 혼합기에 넣고 야채 볶음유 0.52중량부를 첨가하여 밥알의 외부를 코팅해준다.First, 24.59 parts by weight of rice is cooked in the cooker using the rice called in the cooking stage, and in the coating step, the cooked rice is put in a mixer and 0.52 parts by weight of vegetable fried oil is added to coat the outside of the rice grains.
그런 다음 1차 혼합단계에서는 혼합기 내에 계정육 26.22 중량부, 돼지고기 2.73 중량부, 치킨스톡분말 1.11 중량부, 정백당 0.78 중량부, 핵산 0.28 중량부, 카레분말 0.28 중량부 및 후추 0.11 중량부를 혼합기에 넣고 4분간 혼합해 준다. Then, in the first mixing step, 26.22 parts by weight of pork, 2.73 parts by weight of pork, 1.11 parts by weight of chicken stock powder, 0.78 parts by weight per white meat, 0.28 parts by weight of nucleic acid, 0.28 parts by weight of curry powder, and 0.11 parts by weight of pepper in the mixer. Add and mix for 4 minutes.
그런 다음, 2차 혼합단계에서는 전술한 1차 혼합단계의 혼합이 완료된 혼합기 내에 대두유 3.35 중량부를 추가적으로 첨가하여 3분간 혼합해 준다.Then, in the second mixing step, 3.35 parts by weight of soybean oil is additionally added and mixed for 3 minutes in the mixer in which the mixing of the first mixing step is completed.
그런 다음, 3차 혼합단계에서는 전술한 제 2 혼합단계의 혼합이 완료된 혼합기 내에 양파 8.93 중량부, 대파 4.46 중량부, 무말랭이 2.23 중량부, 마늘 1.4 중량부 및 생강 0.28 중량부를 추가적으로 첨가하여 2분간 혼합해 준다.Then, in the third mixing step, 8.93 parts by weight of onion, 4.46 parts by weight of onion, 2.23 parts by weight of dried radish, 1.4 parts by weight of garlic and 0.28 parts by weight of ginger are added to the mixer in which the mixing of the second mixing step is completed, followed by mixing for 2 minutes. Do it.
그런 다음 4차 혼합단계에서는 전술한 3차 혼합단계의 혼합이 종료된 혼합기 내에 전술한 코팅단계에서 코팅이 완료된 밥 25.11 중량부 및 참기름 0.84 중량부를 추가적으로 첨가하여 2분간 혼합하여 최종적으로 만두속을 완성해 준다.Then, in the fourth mixing step, 25.11 parts by weight of rice and 0.84 parts by weight of sesame oil, which have been coated in the above-mentioned coating step, are added to the mixer in which the mixing of the above-mentioned third mixing step is completed, followed by mixing for 2 minutes to complete the dumpling bundle. Do it.
그런 다음, 만두피 제조단계에서는 소맥분 18.64 중량부, KMU-2 2.8 중량부, 정제염 0.18 중량부, 유화제 0.18 중량부, 찹쌀가루 0.07 중량부, 강황분말 0.02 중량부 및 정제수를 혼합기에 넣고 혼합한 다음 만두피를 제조해 준다.Then, in the dumpling skin manufacturing step, 18.64 parts by weight of wheat flour, 2.8 parts by weight of KMU-2, 0.18 parts by weight of refined salt, 0.18 parts by weight of emulsifier, 0.07 parts by weight of glutinous rice flour, 0.02 parts by weight of turmeric powder, and purified water were mixed and mixed with dumpling skin. Will prepare.
그런 다음, 성형단계에서는 전술한 4차 혼합단계에서 완성된 만두속과 전술한 만두피 제조단계에서 제조된 만두피를 성형기 내에 함께 투입하여 만두를 성형해 준다. 이때 만두피와 만두속의 중량비는 4 : 7 인 것으로 한다.Then, in the forming step, dumplings completed in the above-mentioned fourth mixing step and dumpling skin prepared in the above-mentioned dumpling skin manufacturing step are put together in a molding machine to mold the dumplings. At this time, the weight ratio of dumpling skin to dumplings shall be 4: 7.
그런 다음 증숙단계에서는 전술한 성형단계에서 성형 처리된 만두를 95℃ 온도의 증숙기 내에서 증숙 해준다.Then, in the steaming step, the dumplings formed in the aforementioned molding step are steamed in a steamer at a temperature of 95 ° C.
그런 다음, 전술한 증숙단계에서 증숙 처리된 만두를 동결단계를 통해 방냉 후 급속동결하며, 그런 다음 포장단계에서는 전술한 동결단계에서 동결 처리된 만두를 포장한다.Then, the steamed dumplings steamed in the above-described steaming step are left to cool through a freezing step, and then frozen in a freezing step. Then, in the packing step, the dumplings frozen in the freezing step are packed.
이때 전술한 포장단계는, 필름포장단계와 박스포장단계로 이루어지는데 필름포장단계가 진행된 후 박스포장단계가 진행되며, 이물질 검출을 위해 필름포장단계 전에는 X-Ray 검출단계가 진행되고 박스포장단계 전에는 금속검출단계가 추가적으로 진행된다.
At this time, the above-mentioned packing step is composed of a film packing step and a box packing step, and the box packing step is performed after the film packing step is carried out, and the X-ray detection step is performed before the film packing step and the box packing step is carried out before the film packing step to detect foreign substances. The metal detection step is further performed.
본 발명은 특허청구범위에서 청구하는 청구의 요지를 벗어나지 않고도 당해 기술분야에서 통상의 지식을 가진 자에 의하여 다양하게 변경 실시될 수 있으므로, 본 발명의 기술보호범위는 상술한 특정의 바람직한 실시예에 한정되지 않는다.It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. It is not limited.
Claims (5)
상기 취반단계에서 지어진 밥을 혼합기에 넣고 야채 볶음유 0.3 내지 0.7 중량부를 첨가하여 코팅하는 코팅단계;
계정육 20 내지 30 중량부, 돼지고기 2 내지 4 중량부, 치킨스톡분말 0.7 내지 1.5 중량부, 정백당 0.5 내지 1 중량부, 핵산 0.1 내지 0.3 중량부, 카레분말 0.1 내지 0.3 중량부 및 후추 0.5 내지 1.5 중량부를 혼합기에 넣고 3분 내지 5분간 혼합하는 1차 혼합단계;
상기 1차 혼합단계의 혼합이 완료된 혼합기 내에 대두유 2 내지 6 중량부를 첨가하여 2 내지 4분간 혼합하는 2차 혼합단계;
상기 제 2 혼합단계의 혼합이 완료된 혼합기 내에 양파 8 내지 10 중량부, 대파 4 내지 6 중량부, 무말랭이 2 내지 4 중량부, 마늘 1 내지 2 중량부 및 생강 0.2 내지 0.4 중량부를 첨가하여 1 내지 3분간 혼합하는 3차 혼합단계;
상기 3차 혼합단계의 혼합이 종료된 혼합기 내에 상기 코팅단계에서 코팅이 완료된 밥 23 내지 27 중량부 및 참기름 0.7 내지 1 중량부를 첨가하여 1 내지 3분간 혼합하여 최종적으로 만두속을 완성하는 4차 혼합단계;
소맥분 16 내지 20 중량부, KMU-2 2 내지 4 중량부, 정제염 0.1 내지 0.3 중량부, 유화제 0.1 내지 0.3 중량부, 찹쌀가루 0.05 내지 0.1 중량부, 강황분말 0.01 내지 0.03 중량부 및 정제수를 혼합기에 넣고 혼합한 다음 만두피를 제조하는 만두피 제조단계;
상기 4차 혼합단계에서 완성된 만두속과 상기 만두피 제조단계에서 제조된 만두피를 성형기 내에 투입하여 만두를 성형하는 성형단계;
상기 성형단계에서 성형 처리된 만두를 증숙하는 증숙단계; 및
상지 증숙단계에서 증숙 처리된 만두를 방냉 후 급속동결하는 동결단계;
상기 동결단계에서 동결 처리된 만두를 포장하는 포장단계;를 포함하여 이루어지는 것을 특징으로 하는 치킨과 카레가 함유된 밥 만두의 제조방법.
A cooking step of preparing 20 to 30 parts by weight of rice by cooking soaked rice;
A coating step of coating the rice prepared in the cooking step into a mixer by adding 0.3 to 0.7 parts by weight of vegetable fried oil;
20 to 30 parts by weight of pork, 2 to 4 parts by weight of pork, 0.7 to 1.5 parts by weight of chicken stock powder, 0.5 to 1 parts by weight per white protein, 0.1 to 0.3 parts by weight of nucleic acid, 0.1 to 0.3 parts by weight of curry powder and 0.5 to pepper Putting the first 1.5 parts by weight into the mixer and mixing for 3 to 5 minutes;
A second mixing step of adding 2 to 6 parts by weight of soybean oil and mixing for 2 to 4 minutes in the mixer in which the mixing of the first mixing step is completed;
8 to 10 parts by weight of onion, 4 to 6 parts by weight of leeks, 2 to 4 parts by weight of dried radish, 1 to 2 parts by weight of garlic and 0.2 to 0.4 parts by weight of ginger are added to the mixer in which the mixing of the second mixing step is completed. Tertiary mixing step of mixing for a minute;
Fourth mixing to finally complete the dumplings by mixing 23 to 27 parts by weight of rice and 0.7 to 1 parts by weight of sesame oil added in the coating step and mixing for 1 to 3 minutes in the mixer in which the mixing of the third mixing step is completed. step;
16 to 20 parts by weight of wheat flour, 2 to 4 parts by weight of KMU-2, 0.1 to 0.3 parts by weight of refined salt, 0.1 to 0.3 parts by weight of emulsifier, 0.05 to 0.1 parts by weight of glutinous rice flour, 0.01 to 0.03 parts by weight of turmeric powder, and purified water to a mixer A dumpling skin manufacturing step of mixing and then preparing dumpling skin;
A molding step of forming dumplings by inserting the dumpling bundle completed in the fourth mixing step and dumpling skin prepared in the dumpling skin manufacturing step into a molding machine;
A steaming step of steaming dumplings formed in the molding step; And
A freezing step of rapidly freezing steamed steamed dumplings in the upper extremity steaming step;
Chicken and curry-containing rice dumpling manufacturing method comprising a; packing step of packing dumplings frozen in the freezing step.
상기 만두피 제조단계에서는 25 내지 35℃의 반죽온도로 20분간 혼합하여 만두피를 제조하는 것을 특징으로 하는 치킨과 카레가 함유된 밥 만두의 제조방법.
The method according to claim 1,
The method of manufacturing dumplings containing chicken and curry, characterized in that in the manufacturing step dumpling skin to prepare a dumpling skin by mixing for 20 minutes at a dough temperature of 25 to 35 ℃.
상기 성형단계에서 성형되는 만두는 만두피 : 만두속 = 4 : 7 중량비로 성형되는 것을 특징으로 하는 치킨과 카레가 함유된 밥 만두의 제조방법.
The method according to claim 1,
Dumplings are molded in the forming step is dumplings: dumplings = 4: 7 manufacturing method of a rice dumplings containing chicken and curry, characterized in that molded in a weight ratio.
상기 증숙단계에서는 80 내지 90℃의 온도로 4 내지 5분간 증숙 처리되는 것을 특징으로 하는 치킨과 카레가 함유된 밥 만두의 제조방법.
The method according to claim 1,
The steaming step is a method for producing rice and curry containing chicken and curry, characterized in that steamed for 4 to 5 minutes at a temperature of 80 to 90 ℃.
상기 포장단계에서는, 필름포장단계 후 박스포장단계가 이루어지며, 상기 필름포장단계 전에는 X-Ray 검출단계가 진행되고 상기 박스포장단계 전에는 금속검출단계가 진행되는 것을 특징으로 하는 치킨과 카레가 함유된 밥 만두의 제조방법.The method according to claim 1,
In the packaging step, the box packaging step is made after the film packing step, before the film packing step X-Ray detection step is carried out before the box packing step, the chicken and curry containing, characterized in that the metal detection step is carried out How to make rice dumplings.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101521395B1 (en) * | 2014-12-05 | 2015-05-18 | 주형동 | Manufacturing method of wild plant dumplings having expressed by a variety of color |
| KR102195065B1 (en) | 2020-08-12 | 2020-12-28 | (주)오픈스카이앤귀일 | Manufacturing method of dumpling with excellent shape retention |
| KR20230160000A (en) | 2022-05-16 | 2023-11-23 | 최은옥 | rice dumpling manufacturing method using the artificial meat |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101521395B1 (en) * | 2014-12-05 | 2015-05-18 | 주형동 | Manufacturing method of wild plant dumplings having expressed by a variety of color |
| KR102195065B1 (en) | 2020-08-12 | 2020-12-28 | (주)오픈스카이앤귀일 | Manufacturing method of dumpling with excellent shape retention |
| KR20230160000A (en) | 2022-05-16 | 2023-11-23 | 최은옥 | rice dumpling manufacturing method using the artificial meat |
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