KR20140121674A

KR20140121674A - Manufacturing method of greentea chinese noodles for chicken ribs

Info

Publication number: KR20140121674A
Application number: KR1020130038209A
Authority: KR
Inventors: 박영선
Original assignee: 박영선
Priority date: 2013-04-08
Filing date: 2013-04-08
Publication date: 2014-10-16

Abstract

More particularly, the present invention relates to a method for preparing a green tea of the present invention, which comprises a green tea extract together with starch so as to contain a green tea component for health and prevents the moisture from being easily absorbed, The present invention also relates to a method for producing green tea beans which is capable of enhancing the quality of green tea.
According to the production method of green tea of the present invention, the green tea extract is contained and is good for health, and it can also serve to remove the smell of chicken ribs. Therefore, it can be put together with chicken ribs, and since freeze- The tissue becomes dense, and it is more chewy and does not absorb moisture quickly, so it does not spread easily after cooking.

Description

{MANUFACTURING METHOD OF GREENTEA CHINESE NOODLES FOR CHICKEN RIBS}

More particularly, the present invention relates to a method for preparing a green tea of the present invention, which comprises a green tea extract together with starch so as to contain a green tea component for health and prevents the moisture from being easily absorbed, The present invention also relates to a method for producing green tea beans which is capable of enhancing the quality of green tea.

It is a dried noodle made from starch (starch) such as potatoes, sweet potatoes, and corn as a raw material, and is widely used as a food to be commonly eaten in various feasts and households in the country.

In this manufacturing process, first, a part of raw starch is mixed with ARp water, and then heat is applied to make a paste. This paste is used to make dough for the face, then, To free fall through the thinning with boiling water, and if the surface gets ripe, it is rescued. Cool it with chilled water, then hang it on the frame to remove moisture, freeze it after ripening.

As interest in health has increased recently, consumers have become increasingly inclined to select foods that help maintain or promote their health. Products with nutritional and functional natural ingredients added to their products are also on the market.

BACKGROUND ART [0002] Conventional techniques for the present invention have been disclosed in Korean Patent Application Publication Nos. 2009-0034503, 2005-0050197, and 2009-0029986.

However, the conventional art has the following problems.

(1) In order to increase the texture of the bean paste, it contains many unhealthy ingredients.

(2) After making the food, it is easily blown to reduce the taste of the food.

In order to solve the above-described problems, the present invention provides a method for preparing a starch, comprising: a raw material preparation step of preparing a raw material by weighing and mixing chitosan, xanthan gum, sodium alginate, etc. per 1 kg of sweet potato starch;

A green tea extract forming step of extracting green tea leaf juice by hot water to form a green tea extract;

Stirring the green tea extract in a state of diluting 50% of the green tea extract with water and stirring the raw material;

After the stirring step, the green tea extract is heated to 70 ° C to transfer the diluted green tea extract to a molding machine while maintaining a temperature of 30 ° C .;

A molding step in which the material transferred to the molding machine drops to a molten metal formed at the lower end of the molding machine to form a face;

A subdividing step of dividing the molten sugar in the molten metal by a predetermined amount while removing part of the moisture with cool air;

A first refrigeration step of naturally subdividing the above-mentioned portion through the above-mentioned subdividing step into a dry bar, naturally drying the mixture for 6 to 7 hours and transferring it to a primary freezing chamber at -10 ° C;

A secondary freezing step in which the primary drying step is continued for 24 hours, transferred to a secondary freezing chamber at -20 占 폚 and frozen for 24 hours;

A natural drying step in which the surface of the fermented product after the secondary cooling step is thawed with cooling water and transferred to a drying chamber and naturally dried at 30 ° C for 12 hours;

And a packaging step of wrapping a predetermined amount after the natural drying step.

However, according to the production method of green tea for green tea for chicken, the following effect occurs.

(1) It contains green tea extract and it is good for health. It can also help to remove the smell of chicken ribs.

(2) Since freeze-drying is carried out in two stages, the texture of the surface becomes dense, and it is more chewy, and it does not absorb moisture quickly, so it does not easily spread after cooking.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a method of manufacturing a green tea product for chicken meat formed according to a preferred embodiment of the present invention. FIG.

The present invention relates to a raw material preparing step (10) for preparing a raw material by mixing and weighing chitosan, xanthan gum, sodium alginate, etc. per 1 kg of sweet potato starch;

A green tea extract forming step (20) of extracting green tea extract by hot water to form a green tea extract;

A mixing step (30) of adding 30 wt% of green tea extract to 50 wt% of the total weight of water to be used for kneading, adding the raw material, stirring and kneading and heating the mixture to 70 캜;

After the agitation step 30, 50% by weight of all the remaining water containing 30% by weight of green tea extract is further added to the dough, and the mixture is kneaded and transferred to a molding machine while keeping the temperature at 30 ° C. Wow;

(50) for forming a surface by dropping the material transferred to the molding machine with a tapper formed at the lower end of the molding machine;

A subdividing step (60) of cutting off a part of the surface of the molten metal which is separated from the molten metal and then removing a portion of the molten metal by a predetermined amount while moving the molten metal while cutting the molten metal;

A first refrigeration step (70) for naturally subdividing the minute portion through the subdivision step (60) into a drying rod, naturally drying the mixture for 6 to 7 hours, and then transferring it to a primary freezing room at -10 ° C;

A secondary refrigeration stage (80) in which the primary refrigeration stage (70) is continued for 24 hours, transferred to a secondary refrigeration chamber at -20 占 폚 and frozen for 24 hours;

A natural drying step (90) in which the surface of the fermented product obtained through the secondary freezing step (80) is showered with cooling water and thawed and transferred to a drying chamber and naturally dried at 30 ° C for 12 hours;

And a packaging step (100) of packing a predetermined amount after the naturally drying step (90).

The raw material preparing step (10) is a step of preparing raw materials by mixing sweet potato starch, chitosan, xanthan gum and sodium alginate, and mixing the raw materials by mixing 3 g of chitosan, 5 g of xanthan gum and 30 g of sodium alginate per 1 kg of sweet potato starch do.

Among the raw materials, sweet potato starch can be used as a substitute or mixed with corn or mung bean.

The green tea extract forming step 20 extracts the green tea leaves by boiling the green tea leaves, and is made only of green tea liquid without adding any additives.

The stirring step 30 is a step in which the raw material is added and stirred while 30 wt% of the green tea extract is added to 50 wt% of the total weight of water used for kneading.

That is, when the total amount of water used is 1 liter, 0.15 liter of green tea exports is mixed with 0.5 liter of half of the water, and the raw materials are stirred and stirred.

In the transfer step 40, 50% by weight of the remaining total amount of the green tea extract containing 30% by weight of the green tea extract is further added to the dough, kneaded, and transferred to the molding machine while maintaining the temperature at 30 ° C.

At this time, it is important to maintain the dough at 30 ° C during the transfer to the molding machine, so that the green tea extract can spread evenly over the dough without moving.

The molding machine is formed with a frame having discharge holes formed therein so as to be discharged on a thin surface.

At the lower end of the molding machine, a hot water tank is formed so that hot water moves in a predetermined direction.

The surface forming step (50) is a step of forming a surface by dropping the material transferred to the molding machine by a tapper formed at the lower end of the molding machine, and adjusting the distance between the molding machine and the tapper, .

The subdivision step 60 is a step of cutting a part of the molten sugar moving in the molten metal and partially removing moisture while cooling the molten metal while moving the molten metal in a predetermined amount.

The primary freezing step 70 is a step of naturally subdivided sugar beads inserted into the drying rods, naturally dried for 6 to 7 hours, and transferred to a freezer kept at -10 ° C.

If the subdivided surface is frozen in a state containing moisture, the texture becomes uniform and the texture becomes better.

The primary refrigeration step 70 is continued for 24 hours to allow the tissue to be sufficiently uniform.

The secondary cooling stage 80 is transferred to a secondary freezing chamber at -20 ° C to be frozen for 24 hours, and is formed so that the tissue can be rearranged.

The naturally drying step (90) is a step in which the frozen surface is cooled by showering with cooling water in a secondary freezing step (80) and then transferred to a drying chamber and dried naturally at 30 ° C for 12 hours.

The naturally drying step (90) is performed so as to contain moisture in an amount of 16% to 17% by drying the surface in a natural state.

The packaging step 100 uses a conventional method in which a certain amount of packaging is made for sale in the market.

As described above, by including the green tea extract and performing the primary freezing and the secondary freezing at different temperatures, the texture of the surface is dense and constant, and the texture of the food is very good, which can be very beneficial to health.

According to the production method of green tea of the present invention, the green tea extract is contained and is good for health, and it can also serve to remove the smell of chicken ribs. Therefore, it can be put together with chicken ribs, and since freeze- The tissue becomes dense, and it is more chewy and does not absorb moisture quickly, so it does not spread easily after cooking.

Especially, if you eat chicken ribs together, you will get very tasty vermicelli because of unusual texture and not spreading effect.

While the present invention has been described with reference to the preferred embodiments thereof, it will be apparent to those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined by the appended claims.

Claims

A raw material preparing step of preparing a raw material by mixing and weighing chitosan, xanthan gum, sodium alginate, etc. per 1 kg of sweet potato starch;
A green tea extract forming step of extracting green tea extract by hot water to form a green tea extract;
Adding 30 wt% of green tea extract to 50 wt% of the total weight of water used for kneading, adding the raw material, stirring the kneaded mixture, and heating the mixture to 70 캜;
After the stirring step, 50% by weight of the remaining total of the green tea extract containing 30% by weight of the green tea extract is further added to the dough, kneaded, and transferred to a molding machine while keeping the temperature at 30 캜.
A molding step of molding the material transferred to the molding machine by dropping the molten material at a lower end of the molding machine;
A step of cutting a portion of the surface of the molten metal which is separated from the molten metal by the molten metal,
A first refrigeration step of naturally subdividing the above-mentioned portion through the above-mentioned subdividing step into a dry bar, naturally drying for 6 to 7 hours, and then transferring to a primary freezing chamber at -10 ° C;
A secondary refrigeration step in which the primary refrigeration step is continued for 24 hours, transferred to a secondary freezer room at -20 占 폚 and frozen for 24 hours;
A natural drying step in which the surface of the fermented product after the secondary cooling step is thawed with cooling water and transferred to a drying chamber and naturally dried at 30 ° C for 12 hours;
And a packaging step of packing the green tea product in a predetermined amount after the natural drying step.

The method according to claim 1,
Wherein each raw material in the raw material preparation step is formed by mixing 3 g of chitosan, 5 g of xanthan gum and 30 g of sodium alginate per 1 kg of sweet potato starch.