KR20150128484A - A method of manufacturing a homemade soup - Google Patents

Abstract

The present invention relates to homemade hot spicy beef soup and a manufacturing method thereof. The method comprises: a meat stir-frying step of preparing vegetable seasoning oil, which is mixed with soybean oil, tocopherol, and a paprika extraction pigment in raw materials gained by putting spring onion, garlic, and onion in soybean oil, stir-frying the same for 10 minutes at 140°C, putting red pepper powder, stir-frying the same for 7 minutes and cooling and filtering the same, and red pepper spicy seasoning oil, which is prepared by putting and mixing soybean oil, corn oil, oleoresin capsicum, the paprika extraction pigment, and red pepper seed oil, and then stir-frying beef soup ingredient meat with the vegetable seasoning oil and red pepper spicy seasoning oil; a vegetable stir-frying step of putting a boiled taro stem, boiled bracken, onion, oyster mushroom, and red pepper powder into the stir-fried meat, and stir-frying the same; a cooking step of preparing broth concentrated liquid, which is gained by putting the stir-fried meat and the stir-fried vegetables in refined water with white radish, anchovy flakes, dried kelp, anion, spring onion, hot red pepper, black pepper, dried pollack, seasoning, and refined salt, heating the same at 100°C for 10 minutes, and filtering the same, and a seasoning, which is mixed with refined salt, disodium 5′-ribonucleotide, corn starch, beef base, white sugar, dextrin, garlic powder, onion powder, black pepper powder, and beef bone extract powder, of mixing the broth concentrated liquid, a beef bone extract, and the seasoning and of boiling the same at 100°C for 15 minutes; a fully steaming step of putting leek and garlic into the prepared materials and then boiling the same at 100°C for three minutes; a step of checking whether a salt concentration of a fully-steamed hot spicy beef soup base is 0.3 to 1.5 % or not; a step of packing the checked hot spicy beef soup base with a packing material while the hot spicy beef soup base is heated; and a step of cooling the packed hot spicy beef soup with cold water by a cooling reservoir tank.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of manufacturing a homemade soup,

More particularly, the present invention relates to a home-made kitsch and a method for manufacturing the same, and more particularly, to a home-cooked kitsch and a method for manufacturing the same, And a method of manufacturing the same.

Generally, in Korea, compared with western food, which is nomadic people, it is developed by heating and liquid cooking method, and tang and soup are developed.

However, due to the problem that it has to cook for a long time, Tangnae is not in line with the modern society, which is trying to reduce domestic labor due to recent industrial development and changes in the times.

As such, a variety of products such as seaweed soup, miso soup, soup soup and noodle soup were developed as instant foods.

Of the products of various countries as mentioned above, the six kinds of woks are more widely used because they contain a lot of raw materials and undergo a complicated cooking process.

These kinds of noodles can be classified into retort products made by high pressure and high temperature treatment and kept at room temperature, paste products made by freeze drying, and high salt concentrated products which are frozen and circulated. However, in the case of six kinds of raw materials, The texture of the raw material is lowered and the texture and flavor are lowered compared with the noodle cooked at home.

In general, the above-mentioned ready-to-eat food is provided with a six-point concentrated enriched rice field.

The above-mentioned high salt concentration concentrated noodles are prepared by mixing 12% water of the total ingredients and other ingredients in raw materials such as beef, mushroom, bean sprouts, and tranquillas, preparing a high salt concentrated mushroom in a cauldron, , And the concentrated salt is concentrated to a concentration of 1.5 ~ 2.5% concentrated concentrated mackerel, 2 ~ 3 times the concentration of water is added and heated for 10 ~ 20 minutes.

However, since the high salt concentrated concentrated noodles are cooked in a high salinity state and are distributed in a state of high salinity, vegetable materials such as mushrooms, bean sprouts and tranquilizers, as well as animal materials such as beef, There is a problem that the moisture in the inside escapes and the material gets tired and the texture and flavor are lowered.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made in view of the above-mentioned problems of the prior art, and it is an object of the present invention to provide a method for producing a high- It is an object of the present invention to provide a home-made kennel and a method of manufacturing the same, in which the flavor of the six kennels can be saved as if cooked directly at home.

In order to solve the above-mentioned problems, the present invention is to solve the above-mentioned problems by mixing soybean oil, garlic and onion into soybean oil, frying them at 140 ° C for 10 minutes, adding red pepper powder, roasting for 7 minutes, cooling and mixing soybean oil, tocopherol, Stir-frying of meat roasted in a hot pepper-spicy oil mixed with a vegetable mixture of soybean oil, soybean oil, mallow oil, oleoresin, cinnamon, paprika extract, and red pepper seed oil; Stir fried with meat roasted Meat roasted tandoori roast, boiled fern, onion, oyster mushroom, red pepper powder stir-fried vegetables; Roasted meat, roasted meat, roasted vegetables, anchovy flake, dried seaweed, onion, green onion, Cheongyang red pepper, pepper hall, Hwang Tae Chae, seasoning and refined salt were added to purified water and heated at 100 ℃ for 10 minutes. A cooking step of mixing the mixture with a seasoning mixed with broth extract, purified salt, disodium 5'-ribonucleotide, corn starch, beef base, white sugar, dextrin, garlic powder, onion powder, black pepper powder and broth extract powder for 15 minutes at 100 ° C; A moxibustion heating step in which the raw ingredients of the cooking step are added to garlic and boiled at 100 ° C for 3 minutes; Inspecting whether the salt concentration of the moxibustion base heated by moxibustion is 0.3 to 1.5%; Packaging the sanitary napkin base with the sanitary napkin base in a heated state; And cooling the packed six-ply water with cold water by a cooling water storage tank.

Roasted at 140 ° C for 10 minutes except for red pepper powder, roasted at 140 ° C for 7 minutes, and then cooled. Then, the red pepper powder, 0.3% by weight of vegetable seasoning mixed with 10% by weight of the filtered raw material, 89.88% by weight of soybean oil, 0.02% by weight of vitamin E (tocopherol) and 0.1% by weight of paprika extract dye, 88% by weight of soybean oil, 11.18% 0.7% by weight of hot pepper paste, 4% by weight of locust bean paste, 7% by weight of boiled lentils, 8% by weight of boiled ferns, 8% by weight of boiled ferns, 0.32% by weight of Leo resin, 0.32% by weight of paprika extract dye, 5.5 wt.%, Oyster mushroom 4.5 wt.%, Red pepper powder 0.7 wt.%, No 4.55 wt.%, Anchovy flake 0.18 wt.%, Dry seaweed 0.01 wt.%, Onion 4.71 wt.%, Lime 1.07 wt.%, 0.09% by weight, 0.16% by weight of Sophorae, 1% by weight of seasoning, 0.27% Was added to 87.8% by weight of purified water and heated at 100 占 폚 for 10 minutes to obtain 63.8% by weight of a concentrated broth obtained by filtration through filter paper, 0.8% by weight of skim milk extract, 34% by weight of purified salt, 6% by weight of disodium 5'- ribonucleotide, 0.6 wt% of a seasoning mixed with 28.5 wt% of beef base, 6.5 wt% of white sugar, 4 wt% of dextrin, 4 wt% of garlic powder, 4 wt% of onion powder, 2 wt% of black pepper powder and 7 wt% And is packed in 5 to 20 kg so as to have a salinity of 0.3 to 1.5% by heating the hexagonal base of 3.6 wt% of garlic and 0.5 wt% of garlic, followed by refrigeration at 0 to 10 ° C.

As described above, by maintaining the texture of the main raw materials entering into the nursery, it is not the same as the nursery which is manufactured by freeze drying, high temperature treatment and high salt concentration, and is directly cooked at home, There is an effect that can save.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, Various changes and modifications may be made by those skilled in the art.

FIG. 1 is a process diagram showing a method of manufacturing a homemade kneader according to the present invention.

In order to fully understand the advantages of the present invention and the advantages of the present invention and the objects achieved by the practice of the present invention, reference should be made to the accompanying drawings, which show preferred embodiments of the present invention, and the contents of the accompanying drawings.

Hereinafter, the present invention will be described in more detail with reference to specific examples of the present invention. The following examples are provided to further illustrate the present invention, but the technical scope of the present invention is not limited thereto.

(Example)

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method for manufacturing a domestic kitchenette according to the present invention.

As shown in the figure, the method of the present invention comprises a meat roasting step, a vegetable roasting step, a cooking step, a moxibustion heating step, a checking step, a packaging step, and a cooling step.

In the above-described meat roasting step, 30 g of vegetable crude oil and 70 g of hot pepper oil are put into a fire pot heated with gas, and 400 g of the right meat (for local distillery) is put into a pot and fried for 10 minutes at a temperature of 90 to 100 ° C.

Here, the vegetable seasoning was roasted at 140 ° C for 10 minutes except for the red pepper powder, and then the red pepper powder was added to the green pepper powder, and the mixture was heated at 140 ° C for 7 minutes After roasting and cooling, 10 parts by weight of the filtered raw material was mixed with 89.88% by weight of soybean oil, 0.02% by weight of vitamin E (tocopherol) and 0.1% by weight of paprika extract dye and mixed to produce 88% by weight of soybean oil, 11.18% 0.32% by weight of oleoresin and cinnamon, 0.4% by weight of paprika extract dye and 0.1% by weight of red pepper seed oil.

After the meat roasting step, 700g of tranquilizer, 800g of bracken, 550g of onion, 450g of oyster mushroom and 70g of red pepper powder are put into a fire pot and roasted for 10 minutes at high temperature of 90 ~ 100 ℃.

In the cooking step, the raw meat material, which has been subjected to the meat roasting step and the vegetable roasting step, is mixed with 6380 g of the concentrated broth, 80 g of the bark extract and 60 g of the seasoning and boiled for 15 minutes at 100 ° C.

The concentrate of the broth concentrate contained 4.55% by weight of anchovy flake, 0.18% by weight of anchovy flake, 0.01% by weight of dried seaweed, 4.71% by weight of onion, 1.07% by weight of Dae wave, 0.16% by weight of Cheongyang red pepper, 0.09% 1% by weight of purified water and 0.27% by weight of purified water are added to 87.8% by weight of purified water, heated at 100 ° C for 10 minutes, and filtered through a filter net.

In the mushroom heating step, 360g of garlic and 50g of garlic are added to the raw material thus cooked and boiled for 3 minutes at 100 ° C.

After the step of inspecting whether the salt concentration of the cooked margarine base is 0.3 ~ 1.5%, 10kg of the margarine base is hot-filled in a hot state and packed so that microorganisms do not propagate.

The seasoning agent to be added to the kneading stage base was 34 wt% of purified water, 6 wt% of 5'-ribonucleotide disodium, 4 wt% of corn starch, 28.5 wt% of beef base, 6.5 wt% of white sugar, 4 wt% of dextrin, 4% by weight of onion powder, 2% by weight of black pepper powder and 7% by weight of powdered eggplant powder.

The packaged nursery is cooled by cold water packed in a cooling water tank.

The cooled product is stored or transported at 0 to 10 ° C in a refrigerated state.

In a store such as a restaurant where the mass market is made by mass production and is refrigerated, 6kg of purified water (tap water) is added to 5kg of the nursery base and it is boiled at an appropriate salinity.

The cooked bamboo bases are packed with Cheongyang red pepper, green onions, etc. to suit consumers' preferences.

Since these types of pomegranate base are mass-produced and refrigerated, they can feel the same flavor and texture as those cooked at home, unlike retort products, paste products made by freeze-drying, and high-salt concentrated products that are frozen and circulated.

S1: Stir-frying of meat S2: Stirring of vegetables
S3: cooking step S4: moxibustion heating step
S5: Inspection step S6: Packaging step
S7: Cooling step

Claims (10)

Meat roasting step to stir roasted meat in a medium-sized vegetable oil and pepper spicy oil;
Stir fried with meat roasted Meat roasted tandoori, Boiled fern, Onion, Oyster mushroom, Red pepper powder stir-fried vegetables;
A step of boiling the roasted meat and the roasted vegetables with the roasted meat concentrate and the broth extract and the seasoning at 100 ° C for 15 minutes;
A moxibustion heating step in which the raw ingredients of the cooking step are added to garlic and boiled at 100 ° C for 3 minutes;
Inspecting whether the salt concentration of the moxibustion base heated by moxibustion is 0.3 to 1.5%;
Packaging the sanitary napkin base with the sanitary napkin base in a heated state;
And cooling the packed six-ply water with cold water by a cooling water storage tank. The vegetable seasoning according to claim 1, wherein the vegetable seasoning oil is a mixture of soybean oil, tocopherol, and paprika extracted pigments in a raw material which is filtered by adding hot water, garlic, and onion into soybean oil, frying at 140 ° C for 10 minutes, adding hot pepper powder for 7 minutes, Wherein the method comprises the steps of: [6] The method according to claim 1, wherein the hot pepper oil is mixed with soybean oil, corn oil, oleoresin, cinnamon, paprika extract, and red pepper seed oil, [Claim 6] The method according to claim 1, wherein the broth concentrate is obtained by adding a radish, anchovy flake, dried seaweed, onion, green onion, red pepper, pepperhall, . The method according to claim 1 or 4, wherein the seasoning is selected from the group consisting of refined salt, disodium 5'-ribonucleotide. Corn starch, beef base, white sugar, dextrin, garlic powder, onion powder, black pepper powder, and broth extract powder. 0.3% by weight of vegetable seasoning oil, 0.7% by weight of spicy hot pepper oil, 4% by weight of locust bean paste, 7% by weight of boiled tranquular rice, 8% by weight of boiled fern, 5.5% by weight of onion, 0.7% by weight of red pepper powder, And the garlic base was heated to 0-3.0% by weight, followed by cooling to 0-10 ° C. Which is characterized by the fact that it is a tentacle. [7] The vegetable seasoning according to claim 6, wherein the vegetable seasoning oil is roasted at 140 DEG C for 10 minutes except for the pepper powder, and 78.5 wt% of soybean oil, 7.5 wt% of red pepper powder, 9 wt% of onion, 4 wt% Roasted at 140 ° C for 7 minutes and then cooled. 10% by weight of the raw material was mixed with 89.88% by weight of soybean oil, 0.02% by weight of vitamin E (tocopherol) and 0.1% by weight of paprika extract dye. [7] The spicy hot pepper according to claim 6, wherein the spicy hot pepper oil is mixed with 88 wt% of soybean oil, 11.18 wt% of oak oil, 0.32 wt% of oleoresin shikrome, 0.4 wt% of paprika extract dye and 0.1 wt% Yukgaejang, [Claim 7] The method according to claim 6, wherein the broth concentrate comprises 4.55% by weight of anchovy flake, 0.18% by weight of anchovy flake, 0.01% by weight of dried seaweed, 4.71% by weight of onion, 1.07% by weight of green onion, 0.16% by weight of red pepper, 1% by weight of seasoning, 0.27% by weight of purified salt in 87.8% by weight of purified water, heating at 100 ° C for 10 minutes, and filtration through a filter net. The seasoning according to claim 6 or claim 10, wherein the seasoning comprises 34 wt% of purified salt, 6 wt% of 5'-ribonucleotide disodium, 4 wt% of corn starch, 28.5 wt% of beef base, 6.5 wt% of white sugar, 4 wt% of dextrin, By weight, 4% by weight of onion powder, 2% by weight of black pepper powder, and 7% by weight of powdered eggplant powder.

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