KR20160011991A

KR20160011991A - Red ginseng dumpling stuff manufacture method

Info

Publication number: KR20160011991A
Application number: KR1020140093410A
Authority: KR
Inventors: 김미경; 구본건
Original assignee: 주식회사 솔로테크
Priority date: 2014-07-23
Filing date: 2014-07-23
Publication date: 2016-02-02

Abstract

The present invention relates to a method for producing red ginseng dumplings, and a method for producing red ginseng dumplings which contains red ginseng in a variety of food materials and provides a unique taste and aroma of the ginseng red ginseng. A method for producing pork meat, comprising the steps of: preparing 60 to 66 wt% of pork, 0.2 to 1.2 wt% of red ginseng powder, 0.4 to 1.5 wt% of ginger, 0.2 to 1.3 wt% of garlic, 0.3 to 1.4 wt% of garlic, 10 to 20 wt% 0.3 to 1.4% by weight of non-salted rice, 0.3 to 1.4% by weight of non-salted rice, 0.3 to 0.4% by weight of pepper, 0.2 to 0.3% by weight of salt and 3 to 7% by weight of tofu. And aging the dumpling in a refrigerator for 6 to 12 hours at a low temperature.

Description

{Red ginseng dumpling stuff manufacture method}

The present invention relates to a method for producing red ginseng dumplings, and more particularly, to a method for producing red ginseng dumplings which contains red ginseng in a variety of food materials and provides red ginseng taste and flavor peculiar to health.

In general, dumplings contain dumplings made from flour, which is made by kneading flour as the main ingredient, and wrap the dumplings to prevent them from being disturbed. The above-mentioned dumplings are made by finely chopping meat or fish such as pork, beef, and various vegetables and mixing them evenly. At this time, meat dumplings mainly made of meat, seafood dumplings mainly made of seafood, kimchi dumplings containing kimchi, and the like are manufactured.

Hereinafter, the prior art related to the above-mentioned dumpling is disclosed in Korean Patent Laid-Open No. 10-2003-0093447 (2003.12.11) or Korean Patent Laid-Open No. 10-2009-0115423 (2009.11.05) And a detailed description thereof will be omitted as it is already known.

However, the conventional prior art as described above has problems in that the dumpling itself is easily sucked or tired due to the small amount of the food material implied in the dumpling even though it is suitable for eating or snacking due to the texture and filling feeling of the dumpling itself.

1. Domestic Published Patent No. 10-2003-0093447 (Dec. 11, 2003) 2. Domestic Published Patent No. 10-2009-0115423 (2009.11.05)

It is an object of the present invention to provide a method for preparing red ginseng dumplings which is able to consume ginseng-specific flavor and superior nutrients by containing red ginseng powder together with various dietary materials of Dandong.

The present invention relates to a method for producing red ginseng dumplings, which comprises 60 to 66 wt% of pork, 0.2 to 1.2 wt% of red ginseng powder, 0.4 to 1.5 wt% of ginger, 0.2 to 1.3 wt% of garlic, 0.3 to 1.4 wt% 10 to 20% by weight of leek, 0.3 to 1.4% by weight of leek, 0.3 to 1.4% by weight of non-salted rice, 0.3 to 0.4% by weight of pepper, 0.2 to 0.3% by weight of salt and 3 to 7% by weight of tofu. And aging the dumpling in a refrigerator for 6 to 12 hours at a low temperature.

In the present invention, red ginseng powder is put into a dumpling mixed with various kinds of food materials, so that it can be well mixed with dumplings, and the porkiness of the pork is eliminated, the texture is softened and the taste and efficacy of red ginseng are very good for the health of the body Strengthening the immune system, improving the constitution, fatigue recovery and provides excellent effects.

In addition, the ginger catches the unique incense of red ginseng, eliminates the sense of rejection of some classes that do not like red ginseng, stabilizes the ginseng by keeping the heat of red ginseng and helps digestion and absorption to activate the metabolism. Especially, It is very good as a health food of a child without the rejection of.

The method of manufacturing red ginseng dumplings according to the present invention is characterized in that 60 to 66 wt% of pork, 0.2 to 1.2 wt% of red ginseng powder, 0.4 to 1.5 wt% of ginger, 0.2 to 1.3 wt% of garlic, 0.3 to 1.4 wt% Preparing a dumpling consisting of 3 to 20% by weight of leek, 0.3 to 1.4% by weight of leek, 0.3 to 1.4% by weight of non-salted rice, 0.3 to 0.4% by weight of pepper, 0.2 to 0.3% by weight of salt and 3 to 7% Aging the dumpling in a refrigerator for 6 to 12 hours at a low temperature.

The above is explained in more detail as follows.

First of all, prepare the ingredients to be in the dumplings, such as pork, ginger, garlic, green onion, vermicelli, leek, slug, and tofu. At this time, the ingredients such as pork are sufficiently removed from the water (water) to prevent the dumpling mixed with the above-mentioned ingredients from becoming wet. In addition, the tofu is put on a cloth (non-woven fabric) made of a material harmless to the human body and squeezed to sufficiently remove water.

Preferably, the dumplings are selected from the group consisting of 60 to 66% by weight of chopped pork, 0.2 to 1.2% by weight of red ginseng powder, 0.4 to 1.5% by weight of chopped ginger, 0.2 to 1.3% by weight of chopped garlic, 0.3 to 1.4% 0.3 to 0.4% by weight of pepper, 0.2 to 0.3% by weight of salt, and 3 to 7% by weight of tofu are mixed in a container to prepare a dumpling.

The dumplings made in the above manner are put in a refrigerator and aged at low temperature for 6 to 12 hours, so that the mixed food materials become more flavorful and the texture becomes even more smooth. At this time, when the dumpling is aged, it is preferable that the inside temperature of the fermentation room is aged at a low temperature of about 8 to 8 degrees.

The red ginseng contains various saponins as well known and produces new physiologically active ingredients. It is also known as red ginseng, which is used for various purposes such as rejuvenation, nutritional and antioxidant action, anti-aging and anti-cancer action, fatigue and relieving stress, Prevention of osteoporosis, treatment of anemia, treatment of infertility in male, improvement of hypertension and diabetes, and relieving of hangover. The ginger is warm in its ingredients and mainly used as a spice, and has the effects of chills, fever, insomnia, sickness prevention, sterilization and deodorization, digestion and absorption of appetite, vomiting and prevention of diarrhea caused by cold.

The dumplings prepared as described above are divided into dumplings kneaded with flour in appropriate amounts and wrapped in dumplings to make dumplings. The dumplings made in this manner are put in a steamer and steamed with steam for 10 to 20 minutes, so that they can be eaten immediately.

Claims

In a method for producing red ginseng dumpling,
The ginger powder is contained in an amount of from 60 to 66% by weight, the red ginseng powder is from 0.2 to 1.2% by weight, the ginger is from 0.4 to 1.5% by weight, the garlic is from 0.2 to 1.3% 0.3 to 1.4% by weight of non-salted, 0.3 to 0.4% by weight of pepper, 0.2 to 0.3% by weight of salt, and 3 to 7% by weight of tofu.
Aging the dumpling in a refrigerator for 6 to 12 hours at a low temperature.