KR20150142184A - Sweet and sour pork vegetable preparation method using black beans - Google Patents

Abstract

The present invention relates to a method for manufacturing sweet and sour pork by using black beans which, more particularly, includes the steps of: mixing black beans with purified water, hydrolyzes the black beans to produce a bean hydrate, and cutting the bean hydrate into small pieces; obtaining a mixture by mixing the cut bean hydrate with vegetable fat emulsion and a seasoning material; cooling the mixture and molding the mixture; and applying the molded product to pork, and battering and frying the port. Drawbacks of the black bean such as impurities, off-flavor, flavor unique to the black bean are eliminated by a hydrolysis process. A next process can be smoothly performed by hydrolysis at a certain ratio. The sweet and sour pork with black beans of the present invention can have texture, similar with common sweet and sour pork, as the black bean hydrate is agitated and cut. In addition, the sweet and sour pork with black beans can have physical properties proper for texture and molding of the sweet and sour pork as separated protein of the black bean and the emulsion, which is a fat mixture, are added. Quality can be stabilized during a molding process by maintaining the temperature of mixed materials at low temperatures. The product with a low defect rate for an application process can be produced.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing vegetable sweet and sour pork using black beans,

The present invention relates to a method for producing sweetened beans using black beans, and more particularly, to a method for producing sweet beets using black beans, which comprises mixing black beans with purified water and hydrating them to prepare black bean hydrate, Mixing the vegetable fat emulsion and the seasoning material with the pulpy black bean hydrate to obtain a mixing mixture to obtain a mixture, cooling the mixture to form a mixture, molding the mixture, applying the molding, To a method for producing sweet and sour pork using black beans.

Sweet and sour pork is a Chinese dish with a stir-fried starchy vegetable sauce, boiled in a meat fry, sliced into about 2 cm × 5 cm, and sliced into soy sauce, ginger, and black pepper (to avoid sagging) After frying the sesame oil a little, the egg whites and starch powder are buried in the oil at 150 ~ 160 ℃. When the liver is well fed, the temperature of the oil is raised to 180 ℃ and fried again. Slice the carrots, cucumbers and bamboo shoots into diabetic oil and put them in the boiling oil. Put the oil in the pan and fry them at a high temperature. Slowly add the sugar to the sauce and add the sauce and salt. Add the prepared vegetables, taste it with vinegar, boil it slightly, and then drop the sesame oil a little and pour it on the fried meat when it is hot. It is made of pork, and the beef is called tang chuyu lu.

Due to the nature of sweet and sour pork, frying is provided to provide frying, so the fat content is relatively high, especially animal cholesterol content is higher than other foods. This has the disadvantage of not meeting diverse consumer trends such as diet and well-being, and it is also a reason why it is not preferred. In general, sweet and sour pork is made by pork loin, sirloin or other parts. After finishing pork in a certain size, it is fried in oil, then fried in oil, then fried with water, vegetables and starch or other seasonings. Pour over the meat to make.

It is an object of the present invention to provide a method for producing sweet and sour pork having a high nutritional value and improved taste through various experimental conditions. In order to solve the above problems, The purpose of this study was to provide functional sweetened and sourced beef of which the content is minimized to a large number of people.

In order to solve the above-mentioned problems, the present invention provides a method for producing sweet beets, comprising the steps of mixing black beans with purified water and hydrating them to prepare black bean hydrate, then subtracting black bean hydrate, A step of mixing and mixing the oil-in-water emulsion, the oil-in-water emulsion, the oil-in-water emulsion, the oil-in-water emulsion, the oil-in-water emulsion and the seasoning agent to obtain a mixing mixture, And a manufacturing method thereof.

The method of the present invention for solubilizing black bean protein solves the problem of foreign matter, black bean, and black bean germ through the hydration process, and can achieve a smooth subsequent process through a certain amount of hydration. Through the agitation of black bean hydrate, Like texture of the mouth. In addition, it is possible to make a product with low defective rate in molding process and stable quality during molding by keeping the product temperature of the blend low, by making emulsion which is a mixture of separated black bean protein and a fats mixture, .

FIG. 1 is a flow chart showing a method for producing sweet and sour pork using black beans according to the present invention.

The present invention provides a method for producing sweet and sour pork using black beans, which comprises adding black beans in the production of sweet and sour pork.

The method of the present invention comprises mixing black beans with purified water and hydrating them to prepare black bean hydrate, then mincing the black bean hydrate, mixing the vegetable oil emulsion and the seasoning with the black bean hydrate, mixing the mixture, Obtaining a mixture, allowing the mixture to cool, then molding, and applying the molded article, followed by batting and furrowing.

In the production method of the present invention, the black bean hydrate is obtained by mixing black beans and purified water at a weight ratio of 1: 1 to 1: 5 and hydrating for 10 to 20 minutes, and the cuts are prepared by tearing black bean hydrate Lt; / RTI > In addition, in the manufacturing method of the present invention, the mixing mixture may further comprise an emulsion containing the vegetable oil or vegetable oil and a mixture of vegetable oil and sesame oil in the pulpy black bean hydrate, and an emulsion containing a mixture of phosphate and purine, garlic, pepper, beef seasoning, And a seasoning material containing the above ingredients.

In addition, in the manufacturing method of the present invention, the mixing mixture may be cooled and stored at 4 to 6 ° C, and the stored mixture may be molded into a predetermined size by being placed in a set molding machine.

In addition, in the manufacturing method of the present invention, the molding may be applied by kneading the powder including glutinous rice flour, tapioca starch, isolated black soybean protein powder, corn starch and wheat flour, and purified water, and coating the moldings with a frying cloth.

In addition, in the manufacturing method of the present invention, the batting may be such that the coated molding material is continuously passed through a batter solution obtained by mixing the batter powder and the purified water at a weight ratio of 1: 1 to 3: 1.

Further, in the manufacturing method of the present invention, at least one powder selected from the group consisting of green tea powder, chlorella powder, spinach powder, oats (rice, barley, crude, soybean, millet) powder, glutinous rice flour and tapioca powder is further added to the batter liquid Can be added.

In addition, in the production method of the present invention, any one selected from the group consisting of mangoes, pineapples, bananas, strawberries, apples,

And adding one or more fruit chips or fruit flavors.

The present invention relates to a method for producing sweet and sour pork using black beans

Claims (2)

 (1) Purified water is mixed with black soybean protein at a weight ratio of 1: 1 to 1: 5, and hydrated for 10 to 20 minutes to prepare black bean hydrate. Then, black bean hydrate is triturated with a stirrer to black bean hydrate (2) adding to the pulpy black bean hydrate (i) an emulsion comprising a vegetable oil and a mixture of fatty oil; And (ii) a second step of mixing and mixing a phosphate, a salt, garlic, pepper, beef seasoning, sugar and spice to obtain a mixing mixture; (3) cooling the mixture at 4-6 ° C; (4) a powder containing glutinous rice flour, tapioca starch, isolated black bean protein powder, corn starch, and wheat flour; (5) a step of continuously passing the molded article coated with the frying cloth to a batter solution in which a batter powder and purified water are mixed at a weight ratio of 1: 1 to 3: 1; Wherein the black soybean protein is fermented in a fermentation process. [3] The method of claim 1, wherein the sweet bean meal using the black soy protein further comprises the step of adding at least one fruit chip or fruit flavor selected from the group consisting of mango, pineapple, banana, strawberry, apple, Which is characterized by the use of black soybean protein.

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