KR20150005196A - Wormwood has been added matsutake mushroom oyster noodles - Google Patents
Wormwood has been added matsutake mushroom oyster noodles Download PDFInfo
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- KR20150005196A KR20150005196A KR1020130078713A KR20130078713A KR20150005196A KR 20150005196 A KR20150005196 A KR 20150005196A KR 1020130078713 A KR1020130078713 A KR 1020130078713A KR 20130078713 A KR20130078713 A KR 20130078713A KR 20150005196 A KR20150005196 A KR 20150005196A
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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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
Abstract
Description
본 발명은 칼국수 제조방법에 관한 것으로, 보다 상세하게는 쑥가루와 소고기를 이용한 새로운 기능성 칼국수의 제조방법에 관한 것이다.More particularly, the present invention relates to a method for producing a new functional knife soup using mugwort powder and beef.
이에 본 발명자들은 새로운 종류의 칼국수를 개발하기 위하여 연구를 거듭한 결과, 쑥 분말을 이용하여 육수로 사용되는 저가, 저급의 소고기가 가지는 누린내 등 좋지 않은 풍미를 제거하고, 식감, 모양 등 풍미가 개선된 새로운 칼국수의 제조방법을 개발하여 본 발명을 완성하였다. 따라서, 본 발명의 목적은 치자 분말로 소고기의 좋지 않은 풍미를 제거한 새로운 기능성 칼국수의 제조방법을Therefore, the inventors of the present invention have conducted research to develop a new kind of knife noodles. As a result, it has been found that by using mugwort powder, it is possible to eliminate unfavorable flavors such as low fat and low grade beef used in broth, And the present invention has been completed. Accordingly, an object of the present invention is to provide a novel functional knife-making method of removing the bad flavor of beef as a germanium powder
제공하는 것이다. 또한, 본 발명의 다른 목적은 상기 방법에 의해 제조된 것을 특징으로 하는 칼국수를 제공하는 것이다. . Another object of the present invention is to provide a knife stationery which is produced by the above method.
칼국수는 밀가루 반죽을 방망이로 얇게 밀어 칼로 가늘게 썰어서 장국과 함께 끓인 더운 국수로 부재료에 따라Kuk Kook-soo sliced the dough into thin slices with a knife and cut it with a knife.
서 다양한 맛과 영양을 공급할 수 있기 때문에 널리 애용되고 있는 음식이다. 칼국수에 이용되는 장국용 부재료It is widely used because it can supply various flavors and nutrition. Partial materials used for knife noodles
는 바지락과 같은 해물류가 널리 이용되고 있고, 닭고기, 돼지고기, 소고기, 사골 등도 이용될 수 있으나, 돼지Are widely used, and chicken, pork, beef, and bones can also be used, but pigs
고기, 소고기, 사골 등의 고가의 재료는 고급품의 경우에 상업적으로 이용하기가 쉽지 않고, 저급품의 경우 특High-priced materials such as meat, beef, and bone meal are not easy to use commercially for high-end products.
유의 냄새 등 품질상의 문제점을 가지고 있는 것이 현실이었다.
It is a reality that it has a quality problem such as smell of oil.
이에 본 발명자들은 새로운 종류의 칼국수를 개발하기 위하여 연구를 거듭한 결과, 쑥 분말을 이용하여 육수로 사용되는 저가, 저급의 소고기가 가지는 누린내 등 좋지 않은 풍미를 제거하고, 식감, 모양 등 풍미가 개선된 새로운 칼국수의 제조방법을 개발하여 본 발명을 완성하였다. 따라서, 본 발명의 목적은 치자 분말로 소고기의 좋지 않은 풍미를 제거한 새로운 기능성 칼국수의 제조방법을Therefore, the inventors of the present invention have conducted research to develop a new kind of knife noodles. As a result, it has been found that by using mugwort powder, it is possible to eliminate unfavorable flavors such as low fat and low grade beef used in broth, And the present invention has been completed. Accordingly, an object of the present invention is to provide a novel functional knife-making method of removing the bad flavor of beef as a germanium powder
제공하는 것이다. 또한, 본 발명의 다른 목적은 상기 방법에 의해 제조된 것을 특징으로 하는 칼국수를 제공하는 것이다.. Another object of the present invention is to provide a knife stationery which is produced by the above method.
상기와 같은 목적을 달성하기 위하여, 본 발명은To achieve these and other advantages and in accordance with the purpose of the present invention,
(a) 소맥분 85 내지 90 중량%, 치자 분말 8 내지 12 중량% 및 분말냉소다 1 내지 3중량%를 포함하는 반죽 조성 (a) a dough composition comprising 85 to 90% by weight of wheat flour, 8 to 12% by weight of a germanium powder and 1 to 3% by weight of a powdery cryogen
물 1중량부에 대해서 1 내지 2 중량부의 물을 혼합하여 반죽하는 단계;1 to 2 parts by weight of water is mixed with 1 part by weight of water and kneaded;
(b) 반죽들을 25 내지 30℃에서 2 내지 4시간 동안 숙성시키는 단계;(b) aging the dough at 25 to 30 DEG C for 2 to 4 hours;
(c) 상기 숙성된 반죽들을 성형하여 칼국수 면을 제조하는 단계;(c) shaping the aged dough to produce a kneaded noodle;
(d) 손질된 소고기를 쑥 분말 2 내지 5 중량%를 포함한 술에 30분 내지 120분간 침지시키는 단계;(d) immersing the treated beef in a sausage containing 2 to 5% by weight of powdered mugwort for 30 to 120 minutes;
(e) 침지된 소고기 10 중량부 대비 다시마 2 내지 4 중량부, 양파 8 내지 12 중량부, 대파 4 내지 6 중량부, 무(e) 2 to 4 parts by weight of seaweed, 8 to 12 parts by weight of onion, 4 to 6 parts by weight of cormorant,
15 내지 25 중량부, 치자 1 내지 2 중량부, 물 80 내지 100중량부를 넣고, 90 내지 150분간 끓이는 단계;15 to 25 parts by weight, 1 to 2 parts by weight of gardenia, and 80 to 100 parts by weight of water, and boiling for 90 to 150 minutes;
(f) 끓인 육수를 체로 걸러 고형물을 제거하는 단계; 및(f) sieving boiled broth through a sieve to remove solids; And
(g) 상기 (f) 단계에서 제조된 육수 700 ml에 상기 (c) 단계에서 제조된 칼국수 면 240 내지 300g, 굴 80 내지(g) To 700 ml of the broth prepared in the step (f), 240 to 300 g of the kneaded noodle prepared in the step (c)
120g 및 송이버섯 10 내지 20g을 혼합, 가열하는 단계를 포함하는 것을 특징으로 하는 칼국수의 제조방법을 제And 10 to 20 g of pine mushroom are mixed and heated.
공한다.I will.
본 발명의 다른 목적을 달성하기 위하여, 본 발명은 상기 방법에 의해 제조된 것을 특징으로 하는 칼국수를 제In order to accomplish another object of the present invention, the present invention provides a kneaded rice gruel produced by the above method
공한다.I will.
이하 본 발명을 보다 상세히 설명한다. Hereinafter, the present invention will be described in more detail.
본 발명의 칼국수 제조방법은 The method for manufacturing cutlery kernels of the present invention
(a) 소맥분 85 내지 90 중량%, 쑥 분말 8 내지 12 중량% 및 분말냉소다 1 내지 3중량%를 포함하는 반죽 조성 (a) a dough composition comprising 85 to 90% by weight of wheat flour, 8 to 12% by weight of wormwood powder and 1 to 3% by weight of powdery cryo
물 1중량부에 대해서 1 내지 2 중량부의 물을 혼합하여 반죽하는 단계;1 to 2 parts by weight of water is mixed with 1 part by weight of water and kneaded;
(b) 반죽들을 25 내지 30℃에서 2 내지 4시간 동안 숙성시키는 단계; (b) aging the dough at 25 to 30 DEG C for 2 to 4 hours;
(c) 상기 숙성된 반죽들을 성형하여 칼국수 면을 제조하는 단계; (c) shaping the aged dough to produce a kneaded noodle;
(d) 손질된 소고기를 쑥 분말 2 내지 5 중량%를 포함한 술에 30분 내지 120분간 침지시키는 단계;(d) immersing the treated beef in a sausage containing 2 to 5% by weight of powdered mugwort for 30 to 120 minutes;
(e) 침지된 소고기 10 중량부 대비 다시마 2 내지 4 중량부, 양파 8 내지 12 중량부, 대파 4 내지 6 중량부, 무(e) 2 to 4 parts by weight of seaweed, 8 to 12 parts by weight of onion, 4 to 6 parts by weight of cormorant,
15 내지 25 중량부, 쑥 1 내지 2 중량부, 물 80 내지 100중량부를 넣고, 90 내지 150분간 끓이는 단계;15 to 25 parts by weight, 1 to 2 parts by weight of mugwort, and 80 to 100 parts by weight of water, and boiling for 90 to 150 minutes;
(f) 끓인 육수를 체로 걸러 고형물을 제거하는 단계; 및 (f) sieving boiled broth through a sieve to remove solids; And
(g) 상기 (f) 단계에서 제조된 육수 700 ml에 상기 (c) 단계에서 제조된 칼국수 면 240 내지 300g, 굴 80 내지 (g) To 700 ml of the broth prepared in the step (f), 240 to 300 g of the kneaded noodle prepared in the step (c)
120g 및 송이버섯 10 내지 20g을 혼합, 가열하는 단계를 포함하는 것을 특징으로 한다.And 10 to 20 g of pine mushroom are mixed and heated.
본 발명의 칼국수의 제조방법은 대략적으로 (a) 내지 (c) 단계의 칼국수의 면을 제조하는 단계 및 (d) 내지 (f)The method for manufacturing cutlet kernels of the present invention comprises the steps of: (a) preparing a cutter face of steps (a) to (c); and (d)
단계의 칼국수용 육수를 제조하는 단계를 포함하는데, 이들은 서로 순서를 치환하여, 또는 독립적으로 수행이Preparing step-wise soup stock, comprising steps of replacing one another with each other, or independently performed
가능하며, 각각 제조된 칼국수 면 및 육수를 혼합하여 칼국수를 제조할 수 있다. 이 때, 칼국수 면 및 육수는And knife noodles can be prepared by mixing the kneaded noodles and broth produced respectively. At this time,
필요량보다 다소 과량으로 제조하여 상기 (g) 단계에서 적절하게 혼합될 수 있다.May be prepared in an excess amount rather than the required amount and may be appropriately mixed in the step (g).
(a) 단계에서는 소맥분 85 내지 90 중량%, 쑥 분말 8 내지 12 중량% 및 분말냉소다 1 내지 3 중량%를 포함하(a) comprises 85 to 90% by weight of wheat flour, 8 to 12% by weight of mugwort powder and 1 to 3% by weight of powdery cocoa powder
는 반죽 조성물 1중량부에 대해서 1 내지 2 중량부의 물을 혼합하여 반죽한다. 상기에서 소맥분 및 분말냉소다1 to 2 parts by weight of water is mixed with 1 part by weight of the dough composition and kneaded. In the above, wheat flour and powder cynic
는 통상적인 상용품을 사용할 수 있으며, 쑥 분말은 쑥을 말린뒤 곱게 갈아서 첨가한다.Can be used in conventional products, and mugwort powder is dried and then finely ground.
(b) 단계에서는 반죽들을 25 내지 30℃에서 2 내지 4시간 동안 숙성시킨다. 반죽의 숙성으로 면발을 보다 쫄깃하게 할 수 있다. (c) 단계에서는 상기 숙성된 반죽들을 성형하여 칼국수 면을 제조한다. 성형은 통상적인 수작업, 즉 반죽을 넓In step (b), the dough is aged at 25 to 30 DEG C for 2 to 4 hours. The aging of the dough makes the noodles more chewy. In step (c), the aged dough is molded to produce a kneaded noodle. Molding is a common manual operation, i.e.,
게 펴서 말은 다음 칼 등으로 절단하여 면발을 제조할 수도 있으며, 압출기 등의 기구를 이용하여 압출 성형의The horse may be cut with a knife or the like to produce a noodle, and the noodles may be produced by extrusion molding using a device such as an extruder.
방법에 의하여 수행될 수도 있다.Method. ≪ / RTI >
(d) 단계에서는 손질된 소고기를 치자 분말을 2 내지 5 중량%를 포함하는 술에 30분 내지 120분간 침지시킨다. 쑥 분말을 포함하는 술에 침지시킴으로써, 소고기가 가지는 누린내를 제거할 수 있고, 조직을 부드럽게 만들 In step (d), the treated beef is dipped in a sausage containing 2 to 5% by weight of a germanium powder for 30 to 120 minutes. By soaking in a drink containing mugwort powder, you can remove the nutrients that beef has, and make the tissue smooth
어 육수의 제조시 용이하도록 할 수 있다. 침지에 사용하는 술은 알코올 함량이 15 내지 25% 라면 제한없이 사It is possible to facilitate the production of fish meat. The alcohol used in the immersion is not limited if the alcohol content is 15 to 25%
용할 수 있으나, 소주가 바람직하다.It can be used, but soju is preferable.
(e) 단계에서는 침지된 소고기 10중량부에 대해서 다시마 2 내지 4 중량부, 양파 8 내지 12 중량부, 대파 4 내In step (e), 2 to 4 parts by weight of kelp, 8 to 12 parts by weight of onion,
지 6 중량부, 무 15 내지 25 중량부, 치자 1 내지 2 중량부, 물 80 내지 100중량부를 넣고, 90 내지 150분간 끓15 to 25 parts by weight of ground, 1 to 2 parts by weight of gardenia, and 80 to 100 parts by weight of water, and boiling for 90 to 150 minutes
여 육수를 제조한다. 아울러, (f) 단계에서 끓인 육수를 체로 걸러 고형물을 제거하여 칼국수용 육수를 완성한Produce broth. In addition, in step (f), the boiled broth is sieved to remove the solids, thereby completing the broth
다.All.
(g) 단계에서는 상기 (f) 단계에서 제조된 육수 700 ml에 상기 (c) 단계에서 제조된 칼국수 면 240 내지 300g,In step (g), 700 ml of the broth prepared in step (f) is added to 240 to 300 g of the kneaded noodle prepared in step (c)
굴 80 내지 120g 및 송이버섯 10 내지 20g을 혼합, 가열하여 칼국수를 제조한다.80 to 120 g of oysters and 10 to 20 g of pine mushroom are mixed and heated to prepare knife noodles.
한편, 미감, 향미, 식감 등의 관능과 영양을 높이기 위하여, 느타리버섯, 팽이버섯, 표고버섯 등의 버섯류, 파,On the other hand, in order to enhance sensuality and nutrition such as aesthetic, flavor, and texture, mushrooms such as oyster mushroom, mushroom mushroom, and shiitake mushroom,
마늘 등의 양념류, 고명, 지단 등을 추가로 첨가할 수 있다.Garlic, and other seasonings, garnishes, and so on.
한편 본 발명은 상기 제조방법에 의해 제조된 칼국수를 제공한다. 상기와 같이 제조된 본 발명의 칼국수는 소고 Meanwhile, the present invention provides the number of knife noodles produced by the above-described manufacturing method. The number of the cut pieces of the present invention,
기의 육수를 사용하여 제조하여 영양이 뛰어나며, 쑥 분말을 포함한 술로 전처리한 소고기의 육수를 사용함으Prepared using beef broth and nutritious, using beef broth pretreated with alcohol including powdered mugwort
로써, 누린내 등의 미감을 저해하는 일이 없이 우수한 풍미와 영양을 가져 기호도가 종래의 칼국수에 비해서 월It does not disturb the aesthetics of nourishment, and it has excellent flavor and nutrition.
등히 높다. 특히, 상업적으로 이용이 가능하도록 비교적 값이 싼 저급의 쇠고기를 사용하여도 노린내 등의 불쾌한 냄새가 없어 경제적으로 칼국수를 제조할 수 있는 잇점이 있다.It is high. In particular, even if low-priced beef is used so as to be commercially available, there is an unpleasant odor such as noodles, which makes it possible to economically produce cut noodles.
따라서, 본 발명의 칼국수의 제조방법은 쑥를 사용함으로써 소고기 육수가 가지는 좋지 않은 풍미를 제거할Accordingly, the method of the present invention for producing cutlery leaves is to remove unpleasant flavor of beef broth by using wormwood
수 있어 우수한 풍미를 가지는 칼국수를 제조할 수 있을 뿐만 아니라, 쑥 및 소고기가 가지는 우수한 영양을Not only can we make knok soup with excellent flavor, but also excellent nutrition of mugwort and beef
손쉽게 섭취할 수 있는 새로운 기능성 칼국수를 제공하는 효과가 있다.It is effective to provide a new functional knife station which can be easily ingested.
이하, 본 발명을 실시예에 의해 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to examples.
단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
<실시예 1> ≪ Example 1 >
본 발명에 의한 칼국수의 제조 The production of knife rice according to the present invention
시판되는 소맥분 300g, 쑥 분말 30g, 분말 냉소다 5g을 혼합한 다음 여기에 실온의 물 500 내지 600ml를 300 g of commercially available wheat flour, 30 g of mugwort powder, and 5 g of powdery cadmium were mixed and then 500 to 600 ml of room temperature water
넣고, 반죽기로 잘 반죽하였다. 이를 실온에서 3시간동안 놓아 두어 숙성시키고, 압출 성형기에 넣어 압출성형And kneaded well with a kneader. The mixture was allowed to stand at room temperature for 3 hours and aged. The mixture was extruded and extruded
하여 칼국수면을 제조하였다.To make a knot noodle.
시중에서 판매하는 쇠고기(1kg)를 지방, 이물질 등을 제거하고, 흐르는 물에 잘 세척한 다음, 쑥 분말 10g을Beef (1kg) sold in the market is removed from fat and foreign matter, washed well in running water, and 10g of mugwort powder
녹인 소주(350ml)에 1시간동안 완전히 침지시켰다. 침지시킨 쇠고기 1kg에 다시마 300g, 양파 1kg, 대파 500g,And completely immersed in melted shochu (350 ml) for 1 hour. 1kg of soaked beef, 300g of kelp, 1kg of onion, 500g of lobster,
무 2kg을 넣어 센불에서 끓이고, 끓기 시작하면 쑥 분말 30g을 넣어 주고, 불을 약하게 하여 2시간동안 계속Add 2kg of boiled rice, boil in high heat, add 30g of mugwort powder when boiling, keep the fire for 2 hours
끓여 주었다. 이후 실온에서 서서히 식힌 다음 체로 걸러 고형물을 제거하여 육수를 제조하였다. 육수 700 ml에 칼국수 면 250g을 넣고, 육수가 끓어 오르면 굴 100g 및 송이버섯 15g을 추가로 넣고, 약 2분 30I boiled it. Then, it was gradually cooled at room temperature, and then sieved to remove solid matter to produce broth. Add 700 g of broth to 250 g of noodle soup, add 100 g of oysters and 15 g of pine mushroom when the broth is boiled,
초간 추가로 끓여 칼국수를 제조하였다.And further boiled for a few seconds.
Claims (1)
물 1중량부에 대해서 1 내지 2 중량부의 물을 혼합하여 반죽하는 단계;
(b) 반죽들을 25 내지 30℃에서 2 내지 4시간 동안 숙성시키는 단계;
(c) 상기 숙성된 반죽들을 성형하여 칼국수 면을 제조하는 단계;
(d) 손질된 소고기를 치자분말 2 내지 5 중량%를 포함한 술에 30분 내지 120분간 침지시키는 단계;
(e) 침지된 소고기 10중량부 대비, 다시마 2 내지 4 중량부, 양파 8 내지 12 중량부, 대파 4 내지 6 중량부, 무
15 내지 25 중량부, 치자 1 내지 2 중량부 및 물 80 내지 100중량부를 넣고, 90 내지 150분간 끓이는 단계;
(f) 끓인 육수를 체로 걸러 고형물을 제거하는 단계; 및
(g) 상기 (f) 단계에서 제조된 육수 700 ml에 상기 (c) 단계에서 제조된 칼국수 면 240 내지 300g, 굴 80 내지
120g 및 송이버섯 10 내지 20g을 혼합, 가열하는 단계를 포함하는 칼국수 제조방법.(a) a dough composition comprising 85 to 90% by weight of wheat flour, 8 to 12% by weight of a germanium powder and 1 to 3% by weight of a powdery cryogen
1 to 2 parts by weight of water is mixed with 1 part by weight of water and kneaded;
(b) aging the dough at 25 to 30 DEG C for 2 to 4 hours;
(c) shaping the aged dough to produce a kneaded noodle;
(d) immersing the trimmed beef in a sausage containing 2 to 5% by weight of gum powder for 30 to 120 minutes;
(e) 2 to 4 parts by weight of kelp, 8 to 12 parts by weight of onion, 4 to 6 parts by weight of green onion,
15 to 25 parts by weight, 1 to 2 parts by weight of gardenia, and 80 to 100 parts by weight of water, and boiling for 90 to 150 minutes;
(f) sieving boiled broth through a sieve to remove solids; And
(g) To 700 ml of the broth prepared in the step (f), 240 to 300 g of the kneaded noodle prepared in the step (c)
And 10 to 20 g of pine mushroom are mixed and heated.
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| KR20190082617A (en) | 2018-01-02 | 2019-07-10 | 김도균 | Chopped noodle containing meat and the manufacturing method for the same |
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