KR20150020907A - Walnut Ganjeong and the manufacturing method thereof - Google Patents
Walnut Ganjeong and the manufacturing method thereof Download PDFInfo
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- KR20150020907A KR20150020907A KR20130098011A KR20130098011A KR20150020907A KR 20150020907 A KR20150020907 A KR 20150020907A KR 20130098011 A KR20130098011 A KR 20130098011A KR 20130098011 A KR20130098011 A KR 20130098011A KR 20150020907 A KR20150020907 A KR 20150020907A
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 16
- 240000007049 Juglans regia Species 0.000 title claims abstract 3
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 239000000843 powder Substances 0.000 claims abstract description 16
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- 235000019519 canola oil Nutrition 0.000 claims abstract description 10
- 239000000828 canola oil Substances 0.000 claims abstract description 10
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- 238000009835 boiling Methods 0.000 claims abstract description 9
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
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- 235000014113 dietary fatty acids Nutrition 0.000 description 1
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- DXIHILNWDOYYCH-UHDJGPCESA-M sodium;(e)-3-phenylprop-2-enoate Chemical compound [Na+].[O-]C(=O)\C=C\C1=CC=CC=C1 DXIHILNWDOYYCH-UHDJGPCESA-M 0.000 description 1
- -1 sourness Substances 0.000 description 1
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
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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
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Abstract
껍질을 제거한 호두알갱이를 끓는물에 세척, 건조후 카놀라유에 허브가루를 첨가하여 튀겨내어 자연건조하는 제조단계,프락토올리고당,건블루베리가루,시나몬가루,나트륨을 혼합하여 소스 제조단계,상기 재료들을 스덴양푼에 혼합하여 코팅 제조단계
코팅된 상기재료를 열건조 제조단계,상기단계들(코팅,열건조)을 2번 반복하는 제조단계를 포함하여 이루어지는 것이다.A step of washing the walnut kernels removed with the husks into boiling water, drying the mixture, adding the herbal powder to the canola oil, frying and natural drying, mixing the fructooligosaccharide, gun blueberry powder, cinnamon powder and sodium, Lt; RTI ID = 0.0 >
Drying the coated material by a thermal drying process, and repeating the steps (coating, thermal drying) twice.
Description
호두알을 팔팔 끓는 물에 소금 1큰술을 넣고 3분가량을 끓인다음 흐르는 찬물에 깨끗하게 씻어 체에 건져 물기를 빼준다. 어느정도 물기가 빠지면 카놀라유 기름에 허브가루를 넣고 1번 튀겨낸다.Add 1 tablespoon of salt to boiling water of walnut egg, boil for about 3 minutes, wash it in cold water, and drain it out. If some water is lost, put herb powder in canola oil and fry it once.
튀겨낸 호두를 기름종이에 준비해놓고 프락토올리고당과 건불루베리,계피가루,소금을 넣고 잘 섞어 소스를 만든후 튀겨낸 호두와 1차로 버무려 준다. 1차로 버무린 소스묻힌 호두를 오븐에 넣어 열건조를 한후 다시한번 2차로 남은 소스와 버무려 2차 열건조후 오븐에 구워낸다. 잘 구워진 호두를 다시한번 열건조로 마지막 건조하여 새콤,달콤,바삭한 호두강정이 완성된다.Prepare fried walnuts on oil paper, mix with fructo-oligosaccharide, ginkgo berry, cinnamon powder and salt, mix well and cook with fried walnuts. Firstly, add the burried sauce buried walnuts into the oven and heat dry. Then, secondly, with the remaining sauce, mix with the second heat, and then bake in the oven. The well-baked walnuts are once again dried with heat drying to complete a sour, sweet and crispy walnut gangjeong.
서구화된 식습관에 젖어 있는 요즘 우리 현대인들은 너무나도 많은 먹거리를 즐기며,더욱더 다양하고,신선하며,고급화된 먹거리를 선호하고 있다. 그만큼 이제는 우리나라도 예전과는 다르게 급속도로 성장하는 경제와 더불어 각 개인들의 생활수준이 그만큼 높아졌다는 것도 짐작할 수 있다. 예전 배고팠던 시절엔 그저 배만 불리는 양에 기준을 뒀지만 선진화가 되어갈수록 양보다는 질적인 면에 더 많은 관심과 비중을 두게 되었으며 소비시장도 그렇게 흘러가고 있다. 소비시장과 경제성장이 급속도로 늘어감에 따라 인스턴트 음식이 한국고유의 전통음식들을 사라지게 하고 장인정신들을 잃어 가게 하고 있다.Nowadays, our modern people are enjoying a lot of food and prefer more diverse, fresh and high quality food. As a result, it can be guessed that the living standard of each individual has increased so much with the rapidly growing economy in Korea. Although it was based on the amount of times that it was only used in times of former hunger, as the advancement became more and more, it put more attention and weight on the qualitative aspect than quantity, and the consumption market is flowing like that. As the consumer market and economic growth grows rapidly, instant food makes Korean traditional foods disappear and lost their craftsmanship.
좀더 편하자,좀더 간편하자! 라는 식의 음식문화로 변조되어 가다보니 외식문화가 늘어날 수 밖에 없다. 우리 현대인들은 조금씩 전통음식의 고유맛을 추구하고 선호하기보다는 인공조미료의 맛과 나트륨 과용으로 많은 질병이 발생하며 암 발병률 또한 3명중 1명꼴로 암에 노출되어 있는게 현시점이고 문제점이다. 평균연령 100세시대인 요즘 암이나 여러질명으로 수명이 단축된다면 제 아무리 좋은 음식이라 할지라도 그림의 떡이 아닐수 없을 것이다. 그러다 보니 요즘은 웰빙음식과 매스컴에서 많은 화두가 되고 있는 견과류가 많은 사람들의 관심사고 먹거리이다.Let's do it a little easier, let's make it easier! And the food culture is transformed into a culture of eating out is inevitable. It is a problem that modern Koreans are exposed to cancer in one out of three people because of the taste of artificial seasoning and overuse of sodium, and many illnesses occur rather than seeking and preferring unique taste of traditional food. If the average age is 100 years old and the life span is shortened by cancer or various vocations, no matter how good the food is, it will not be the rice cake of the picture. So, nowadays, nuts, which are becoming a lot of topics in well-being food and media, are people's interest.
호두가 몸에 좋은 견과류임에도 불구하고 쌉쌀한 맛과 떫은 맛 때문에 어른은 물론,아이들도 입에 대지 않는것이 호두이다. 본인은 그런 단점을 보완하여 칼로리가 적고 식이섬유가 풍부하고 칼슘을 도와주는 올리고당으로 달달한 맛과 바삭하고 고소한 맛으로 호두가 가지고 있는 장점들을 유지하는데 제조 목적을 가지고 있다. 식물성 기름중 포화지방 수치가 가장 낮고,우리 몸에 좋은 불포화 지방산을 90%나 함유하고 있는 카놀라유는 지방산이 풍부하여 심장질환 예방에 효능이 뛰어나고 고소한 맛을 한층더 살려낼수 있으며 다소 느끼한 맛을 느낄수 있을거 같아 허브(로즈마리)가루를 카놀라유에 함께 첨가하여 은은한 맛과 향을 내도록 하였다. 허브는 각종 질환예방과 건강유지 식재료로도 다양하게 쓰이고 있을뿐만 아니라 상쾌한 향이 나는 로즈마리의 효능은 두되의 활동을 활발하게 해주며 기억력과 집중력을 높여준다. 머리를 맑게 해주니 성장기 아이들에겐 더없이 좋은 식재료이다. 피부미용과 두뇌활동 향상, 시력강화 등에 좋은 호두와 궁합이 아주 잘 맞는 항산화 식품인 블루베리로 새콤함과 달콤함을 느끼게 하며 감기 예방과 몸을 따뜻하게 하며 설사를 멎게하는 계피가루의 매력적인 향과 맛으로 한층더 호두의 장점을 살리려 애썼으며 이에 목적을 두었다. Despite the fact that walnuts are nuts that are good for their body, it is a walnut that does not put children in the mouth as well as adults because of the bitter taste and bitter taste. I am supplementing these shortcomings and have a purpose to maintain the benefits of walnuts with a calorie-rich, dietary fiber-rich, oligosaccharide that helps calcium, and a crisp, sweet taste. Canola oil, which has the lowest saturated fat in vegetable oil and contains 90% of unsaturated fatty acids in our body, is rich in fatty acids, so it has excellent efficacy in preventing heart disease, can make more delicious flavor, It seems to be the same, and the herb (rosemary) powder was added together with canola oil to give a pale flavor and aroma. Herbs are used not only for prevention of various diseases but also as health food ingredients, and the fresh aroma of rosemary stimulates the activity of the buds and enhances memory and concentration. It cleans your head and it is a great food for the growing children. Blueberry is an antioxidant food that is very good in compatibility with walnuts which is good for skin beauty, brain activity enhancement, and sight enhancement. It makes you feel sour and sweet with the attractive aroma and taste of cinnamon powder that prevents cold and warms your body and stops diarrhea. I tried to save the advantage of the walnut and aimed at this purpose.
호두 알갱이를 끓는 물에 소금 1큰술을 넣고 끓여 떫은 맛과 살균소독, 불순물을 제거하여 찬물에 잘 행궜으며 카놀라유 기름에 허브(로즈마리)가루를 소량 넣고 바삭하게 튀겨낸다. 프락토올리고당에 블루베리,나트륨,계피가루를 넣어 소스를 만든후 바삭하게 튀겨낸 호두를 1차 버무려 코팅시킨후 오븐에 넣어 건조시킨다. 1차 건조시킨 호두를 남아있는 소스에 한번더 버무려 코팅한후 또 한번 오븐에 열건조 시킨다. 2차 건조후 오븐에 넣어 구워준다. 여러번의 코팅과정과 열건조, 그리고 마지막 오븐에 굽는 과정까지의 불편함과 번거러움은 있으나 호두의 식감을 더욱 살려 바삭하고 언제 어디서나 손쉽게 먹어도 불쾌감이 없도록 끈적임 없이 가공제조함으로 강정의 특징을 살리는데 노력하였다. Add 1 tablespoon of salt to the boiling water of the walnut kernel, boil it, remove the sterilization, disinfection, impurities and run in cold water. Fill the canola oil with a small amount of herb (rosemary) powder and fry it crisply. Sauce is prepared by adding blueberry, sodium, and cinnamon powder to fructooligosaccharide, then crushed and finely coated walnuts are firstly coated and dried in an oven. The first dried walnut is once again coated with the remaining sauce and then thermally dried in the oven again. After the second drying, put it in the oven and bake it. There are many inconveniences and troubles to the process of coating, heat drying, and last baking in the last oven. However, I tried to save the characteristics of Gangjeong by making the walnut texture more crispy and easy to eat anytime and anywhere without making it uncomfortable.
본 발명은 호두의 일반적인 조림과 끈적이는 강정과는 다르게 호두의 고소한 맛과 새콤함 그리고 향과 맛으로 호두를 가공 제조할 수 있는 효과가 있다. 또한 호두의 본연의 맛에서 한층더 업그레이드된 고소한 맛과 감칠맛이 더해지고 설탕이나 물엿의 칼로리가 높은 달달함이 아닌 건강을 생각해 저칼로리의 프락토올리고당의 달달함으로 과자같은 식감을 살려 바삭아삭할 수 있도록 여러번 코팅 건조처리 하였으며 상온에서는 단기간, 냉장냉동 보관에서는 장기간 보관할 수 있도록 호두의 장점만을 살려 맛과 색,향이 좋은 영양간식으로 손색이 없는 것이 본발명의 특징이자 효과이다. The present invention has the effect of manufacturing a walnut with the delicate flavor, sourness, flavor and taste of walnut unlike the usual boiled walnuts and sticky ganjang. In addition, the walnut added to the original taste of the more upscale flavor and richness, plus the calories of sugar or syrup is high, not the sweetness of health, considering the sweetness of low-calorie fructo-oligosaccharides, It is a feature and an effect of the present invention that the nutritional snack has good taste, color and flavor by utilizing only the merits of walnuts so that it can be stored at a room temperature for a short period of time and in a cold and frozen storage for a long period of time.
도 1은 본 발명에 따른 호두강정의 제조방법에 대한 개략적인 제조 공정도 Brief Description of the Drawings Fig. 1 is a schematic drawing of a process for producing a walnut steel sheet according to the present invention
1) 알갱이 호두 1kg을 소금 1큰술을 넣고 팔팔끓는 물에 약 2분 가량 끓여 찬물에 행구어 낸다.(떫은 맛과 이물질을 제거하고 세균등을 고려하여 끓는물에 삶아 헹구는데초점을 두고 있다) 1) Put 1kg of granulated walnuts into 1 tablespoon of salt, boil in boiling water for about 2 minutes and bake in cold water (focus on removing boiling water and foreign matter and boiling in boiling water considering rust, etc.)
2) 잘 헹구어진 호두 1kg을 체에 걸쳐 물기를 완전히 제거한다. 2) Completely remove 1 kg of well-rinsed walnuts through the sieve.
3) 튀김 조리기구에 카놀라유 3ℓ를 넣어 200℃로 가열한다. 3) Add 3ℓ of canola oil to the frying pan and heat to 200 ℃.
4) 200℃로 가열된 카놀라유에 11kg의 준비된 호두와 허브(로즈마리)가루(2g)를 함께 넣고 30~40초간 바삭하게 튀겨낸다.(한번 튀겨낸 기름은 재사용하지 않는다) 4) Add 11 kg of prepared walnuts and 2 g of herb (Rosemary) powder to canola oil heated to 200 ° C and fry for 30-40 seconds crisply (do not reuse oil once fried).
5) 잘 튀겨진 호두를 키친타올에 골고루 펼쳐 호두 표면에 남아있는 카놀라유를 제거 한다. 5) Spread the well-fried walnuts evenly on the kitchen towel to remove the remaining canola oil from the walnut surface.
6) 튀겨낸 호두가 한김 나갈동안 호두와 버무려 코팅시킬 소스를 만든다. 6) Make a sauce to be coated with walnuts while the fried walnuts are cut.
7) 소스 만들기 : 프락토올리고당(600g), 건블루베리(50g), 시나몬가루(2g), 나트륨(3g)을 양푼에 준비하여 믹서기로 건블루베리를 갈아주며 시나몬가루와 나트륨이 잘 섞이도록 혼합시켜 소스를 준비한다. 7) Sauce Making: Prepare 600g of fructo-oligosaccharide, 50g of cinnamon powder, 2g of sodium cinnamate, and 3g of sodium, and mix the blueberries with a blender. Mix well with cinnamon powder and sodium Prepare the sauce by mixing.
8) 카놀라유에 바삭하게 튀겨낸 호두 1kg을 스덴양푼에 넣고 준비된 소스 300g을 일부 넣어 튀겨진 호두에 코팅이 골고루 묻혀지도록 살살 버무려 준다. 8) Put 1kg of walnuts crisply fried in canola oil in a stain pan and add some 300g of prepared sauce to the fried walnuts.
9) 잘 버무린 호두 1kg을 오븐판에 골고루 펴서 120℃의 온도로 1시간 건조 시킨다. 9) Weigh 1 kg of well-mixed walnuts evenly on the oven plate and dry it at 120 ℃ for 1 hour.
10) 120℃의 온도로 1시간 건조시킨 호두 1kg을 오븐에서 꺼내어 다시 양푼에 넣고 일부 남겨놓은 소스 전액을 모두 넣고 처음 작업할때 잘 묻혀지지 않은 호두가 있나 살펴보고 호두의 골이 있는 부분까지 꼼꼼하게 소스가 잘 스며들도록 버무려 2차 작업을 한다. 10) Remove 1 kg of walnuts dried at 120 ° C for 1 hour from the oven, put them in the pan again, and put all of the remaining sauce in it. When you first do the work, check for walnuts that are not buried well and carefully I work on the secondary work so that the sauce penetrates well.
11) 2차 작업한 호두를 오븐판에 골고루 펼쳐 오븐에 다시 넣고 120℃의 온도로 1시간 또 다시 열건조 시킨다. 11) Secondly spread the walnuts evenly on the oven plate, put them back in the oven, and heat them again at 120 ℃ for 1 hour.
12) 2번의 코팅작업과 2번의 열건조후 오븐에서 마지막 단계로 잘 건조된 호두를 110℃온도로 약8~10분간 구워낸다. 12) After 2 coatings and 2 heat drying, the well-dried walnuts are baked at 110 ℃ for 8 ~ 10 minutes.
13) 잘 구워낸 호두를 꺼내어 체반에 옮겨담아 약 1분간 놓아둔다. 열가열과 열건조로 건조되지 않고 흐르는 올리고당 소스 일부액을 걸러낸다. 13) Take out the well-walnut and transfer it to the plateau and leave it for about 1 minute. Heat and heat dry to remove some of the flowing oligosaccharide source without drying.
14) 2번의 작업으로 코팅건조된 호두를 마지막 한번더 오븐에 넣어 120℃의 온도로 40~50분 가량 열건조후 소쿠리에 담아 완성된 호두강정이 서로 붙지 않도록 손으로 흩어가며 자연건조 시킨다. 14) Coating with 2 operations Put the dried walnuts into the oven for another 40-50 minutes at 120 ° C. After drying the walnuts, put them in the colander and dry them naturally by hand so that they do not adhere to each other.
15) 바삭한 호두 강정을 즐길수 있다. 15) You can enjoy crispy walnut ganjang.
16) 삶는 과정과 튀기는 과정, 2번의 소스 묻히기와 2번의 건조, 또 오븐에 굽는 과정과 마지막 건조,자연 건조까지의 번거로움과 수고로움으로 맛은 물론 색감,질감,허브의 상쾌한 향과 계피의 은은한 향까지 생각했으며 한번의 코팅으로 단맛을 느낄수 없으므로 2번의 코팅 작업으로 약간의 달콤함과 나트륨을 약간 첨가하여 단맛과 느끼함, 쉽게 싫증날수 있는 맛을 더욱더 감칠맛 나는 맛으로 연구개발함과 동시에 올리고당 소스의 끈적임까지 고려하여 연건조로 인한 바삭함까지 심혈을 기울였다. 16) Boiling process and frying process, 2 sauce burdens and 2 dryings, and oven baking process and final drying, the hassle and dryness to natural drying, as well as taste, color, texture, refreshing aroma of herbs and cinnamon I thought to the fragrant incense, and since I can not feel the sweetness with one coating, I added a little sweetness and a little sodium in the two coatings to develop sweetness and taste, and a taste that can easily get tired. Considering the stickiness of the dryness of the kite was also keen to dry.
언제 어디서나 남녀노소 막론하고 손쉽게 먹을수 있도록 소포장하여 휴대하기도 편하고 식사 대용으로도 가능하며 수험생에게는 최고의 영양간식이 될수 있도록 연구하였으며 바쁜 현대인들을 고려하여 맛과 영양,소비경제까지 생각하였으며 무엇보다 아이들의 입에 맞도록 가공제조함으로 견과류 소비 촉진을 증가시켜 경제적 이익을 추구하는데 초점을 두었다. It is easy to carry, it can be used as a substitute for meals, and it is possible to make it the best nutritional snack for the examinee. We have thought about the taste, nutrition and consumption economy considering the busy modern people. The aim of this study is to increase the consumption of nuts by pursuing the economic benefits by processing them properly.
Claims (2)
상기 준비된 호두를 카놀라유에 허브(로즈마리)가루를 첨가하여 튀기는 제조단계:
프락토 올리고당,건블루베리가루,시나몬가루,나트륨을 혼합하여 소스를 제조하는 소스제조단계:
상기 제조돤 호두와 소스를 2번의 코팅과 2번의 열건조를 하여 마지막으로 한번더 오븐에서 구워내는 제조단계:
를 포함하여 이루어지는 것을 특징으로 하는 호두강정의 제조방법
Wash the walnuts in boiling water and dry the walnuts Preparation stage:
Preparing the prepared walnuts by adding herb (rosemary) powder to canola oil and frying:
Sources to prepare sauce by mixing fructo-oligosaccharide, gun-berry powder, cinnamon powder, and sodium Preparation step:
The prepared walnuts and sauces were coated twice and dried twice, and finally baked again in an oven:
A method for manufacturing a walnut steel sheet
The method according to claim 1, wherein the source preparation step comprises mixing 600 g of fructooligosaccharide, 50 g of dry blueberry, 2 g of cinnamon powder, and 3 g of sodium, based on 1 kg of walnuts
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180101023A (en) * | 2017-03-03 | 2018-09-12 | 전경옥 | Method for production of walnut preserved in honeys |
| KR102679170B1 (en) * | 2022-12-21 | 2024-06-27 | 주식회사 더기븐 | Manufacturing method of walnut gangjeong with improved palatability and preservation |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180101023A (en) * | 2017-03-03 | 2018-09-12 | 전경옥 | Method for production of walnut preserved in honeys |
| KR102679170B1 (en) * | 2022-12-21 | 2024-06-27 | 주식회사 더기븐 | Manufacturing method of walnut gangjeong with improved palatability and preservation |
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