KR20170073806A - Method of preparing eaten roasted sundae - Google Patents

Abstract

More particularly, the present invention relates to a method of preparing baked potatoes, and more particularly, to a method of preparing baked potatoes, It is about how to make a grilled eel.

Description

{METHOD OF PREPARING EATEN ROASTED SUNDAE}

More particularly, the present invention relates to a method for preparing baked beans, which can be consumed in a charcoal grill or a fire grill, while retaining the shape of the bean curd when cooked and not consuming blood, so that it can be consumed without objectionable feeling.

Generally, Sundae is one of the Korean traditional food which is filled with pork, pork, pork, tofu, tofu, vegetables and all kinds of condiments, which are prepared by filling the pork intestine cleanly and washed with hot water or steam. .

Sundae is a nutritional food containing a mixture of various meats and vegetables, so that it is a nutritional food containing a proper mixture of plant and vegetable nutrients. It is rich in carbohydrates such as glutinous rice and vermicelli, and is suitable for one meal substitute. It is low in calories, rich in vitamins A, C and fiber, high in iron content and effective in anemia and dizziness. It is known to be a good nutritional food for children and women, especially pregnant women.

However, pigs and internal organs used in sundae provide the unique color, flavor, and texture of sundae, but they retain a distinctive smell, making it difficult for the infant, infant, and foreigner, who have resistance to the smell of pigs to eat, Despite the fact that it is a nutritional food, there is a problem that the consumer can not be expanded any more and is limited to some.

In order to overcome this problem, in Japanese Patent Application Laid-Open No. 10-2013-0057857, green tea, bellflower, bank, hemp, and the like are added to remove the unique odor, but the effect is insignificant and the unique odor is not removed .

In order to solve such a problem, a method of manufacturing a sundae without inclusion of blood from a blood vessel has been disclosed. However, when a sainte is cut to take a sundae, the sainted saints do not aggregate, .

In addition, since the general pudding is cooked by heating in boiling water or using hot steam, there is a problem in that it can not be easily cooked and consumed in general households.

In addition, when the sundae is burned in the oil to cook the general sundae easily, there is a problem that the contents are not completely ripe because the heat is not evenly distributed to the inside of the sundae, and when the sundae is ripe, There is a problem that can not be maintained.

Japanese Patent Application Laid-Open No. 10-2013-0057857

In order to solve the above-mentioned problem, the present invention is to maintain the shape of the sash even when cooked with a charcoal grill or a fire grill, and to take the food without the feeling of rejection without using blood, The present invention also provides a method for manufacturing a glaze which can be evenly cooked.

One aspect of the present invention relates to a method for preparing a poultry meat, Mixing the minced meat and the sliced pork with the sliced 1: 1 mixture, and adding the edible oil and the starch together in a blender and mixing them to prepare a pellet; Filling the crates with the crates to provide a crest; Heating the spinneret; And drying the heated vessel; The present invention also provides a method for preparing baked sake.

According to a preferred feature of the present invention, 20 to 40% by weight of pork, 1.35 to 1.65% by weight, 2.2 to 3.15% by weight of edible oil, and 1.0 to 3.15% by weight of starch can be contained.

According to a preferred feature of the present invention, in the step of preparing the puddle, the puddle may be provided in an amount of 300 to 500 parts by weight with respect to 100 parts by weight of the puddle.

According to a preferred aspect of the present invention, the step of providing the netting stage may be repeated by charging a predetermined amount of the netting element into the jacket and twisting the jacket several times.

At this time, it is possible to perform a step of first cutting the twisted portion of the envelope before drying the spinneret.

According to a preferred feature of the present invention, in the step of heating the instant noodle, the instant noodle can be steamed for 20 to 25 minutes with steam at 90 to 100 ° C.

According to a preferred feature of the present invention, in the step of heating the puddle, the puddle can be boiled for 20 to 40 minutes in water at 80 to 100 ° C.

According to the embodiment of the present invention, the following effects can be obtained.

First, when adding the edible oil to the prawn cow, the heat transfer is accelerated to the inside of the prawn when the prawn is directly burnt in a charcoal grill, a roasted prawn or a frying pan, thereby preventing the preexisting outer shell from burning and acquiring the contents evenly.

Secondly, when preparing a sundae, when preparing a sundae, a certain amount of sundae cows are charged into the outer skin, and then a process of repeatedly twisting the outer skin is repeated to cut the sundae to bake the sundae or to cut the sundae. Can be longer than the length of the cusp of the cusp and the end of the cusp of the cusp can be prevented from being detached from the outside of the cusp.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a flow chart illustrating a flow chart of a method of making a grilled sauce of the present invention.
2 is a photograph showing an example of a sheath cleaning facility.
Fig. 3 is a photograph showing an example of a mixing plant of a line-to-line mixing plant.
Fig. 4 is a photograph showing an example of the bean sprouts. Fig.
5 is a photograph showing the process for producing licorice.
6 is a photograph showing an example of a line-to-line small-sized charging facility.
Fig. 7 is a photograph showing a braid of braided sheath; Fig.
8 is a photograph showing an example of a steaming facility.
9 is a photograph showing an example of a cooling chamber.
10 is a photograph showing an example of a packaging facility.
11 is a photograph showing an example of a sterilization chamber.
12 is a photograph showing an example of a metal detector.
13A and 13B are photographs showing the measurement of the internal temperature before aging in the instantaneous times of Examples and Comparative Examples.
Figs. 14A and 15B are photographs showing internal temperature measurements after baking for 2 minutes at the instantaneous speed of Examples and Comparative Examples. Fig.
Figs. 15A and 16B are photographs showing internal temperature measurements after baking for 4 minutes in a glaze of Examples and Comparative Examples. Fig.
FIG. 16 is a photograph showing that the temperature of the baked sample of the comparative example was measured for 6 minutes after baking. FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

In addition, since the embodiments according to the concept of the present invention can make various changes and have various forms, specific embodiments are illustrated in the drawings and described in detail herein. However, it should be understood that the embodiments according to the concept of the present invention are not intended to limit the present invention to specific modes of operation, but include all modifications, equivalents and alternatives falling within the spirit and scope of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a flow chart of a baking soda production method of the present invention. Fig.

Referring to FIG. 1, the method of manufacturing a baked sundae according to the present invention is a method of baking charcoal grill, fire grill, or frying pan in an outdoor or home environment without steamed by boiling water or steam again A step S2 of preparing the envelope, a step S2 of preparing the envelope, a step S3 of providing a net element, a step S4 filling the envelope with a net cage to prepare a net bed, (S5), and drying (S6) the gypsum.

In this case, the step of providing the net cube may be continuously included in the preparing step, without separately being distinguished.

In step S1 of preparing the envelope, first clean the swine which is the envelope. For this purpose, for example, as shown in FIG. 2, the pigs are inserted into a pipe through which water flows in the washing facility, and the digestive juice inside the juice is cleaned with water. The washed pig louse is then aged for about 2 days in a refrigerated room at about 5 ° C to soften due to the very vaginal device.

Next, after step (S1) of preparing the outer skin, for example, in the mixing facility shown in Fig. 3, pork, mace, salt, sesame oil, steamed rice, tofu, green onion, garlic, ginger, Sodium and the like may be mixed and aged to prepare a material to be contained in the cow to be filled in the shell, step S2 may be performed.

At this time, it is preferable to add the present surface after boiling and cooling in advance. In addition, it is preferable that the amount of sugar beaten is lower than that of boiled or steamed meat, and more preferably 1.35 to 1.65 wt%, in order to prevent the ingot from bursting when baking sundae. If the content of the above-mentioned surface is less than 1.35 wt%, a problem may occur in the whole composition. If the content of the above-mentioned surface exceeds 1.65 wt% A phenomenon may occur. At this time, as shown in FIG. 4, the present surface can be used after being called for a certain time in the drum.

In addition, it is preferable to prepare pulverized tofu, tofu, host, garlic, ginger, and carrot by pulverizing, and then adding the granular salt, sesame oil, steamed rice, black pepper and sodium L-glutamate after the pulverization. The garlic may be used in an amount of 1.15 to 1.25 wt%, the garlic may be used in a range of 1.15 to 1.25 wt%, the ginger may be used in a range of 1.5 to 2.1 wt%, the carrot may be used in a range of 1.15 to 1.25 wt% The steamed rice may be 1.35 to 2.4 wt.%, The pepper may be 0.55 to 0.65 wt.%, And the L-sodium glutamate may be 0.55 to 0.65 wt.%, But the present invention is not limited thereto.

In addition, the pork may comprise 20 to 40% by weight. If the content of the pork is less than 20% by weight, there is a problem that the taste and texture of the pork are not properly displayed. When the content of the pork exceeds 40% by weight, the taste of the pork becomes too strong, Which is difficult to implement.

It is preferable that the pork is roasted once, and then Minchi and slice are mixed and mixed at a ratio of 1: 1. The reason for roasting the pork once is to remove the unnecessary oil and moisture in the pork through the roasting process and then to take advantage of the taste and texture of the ingredients such as halafign, top, tuna or salmon, It is to revive texture of.

Herein, the minchi is a sliced pork, and plays a role of enhancing the binding force between the slices when the slices are mixed with each other, and the slice serves to improve the texture of the pork. At this time, when the ratio of Minchi to pork is larger than that of slice, it is difficult to feel the texture and texture of pork when baked. If the ratio of slice is larger than Minchi, There is a problem that it becomes difficult to balance the taste, the texture and the texture.

In addition, the thickness of the pork slices is preferably 1.2 mm or less, and more preferably 0.8 to 1.2 mm. If the thickness of the pork slices exceeds 1.2 mm, there may be a problem that the texture of the pork slices may deteriorate when blended in a small amount. When the thickness of the pork slices is less than 0.8 mm, the distinction between the pork slices and Minchi is blurred.

In step S2 of preparing such a material, it is preferable that the seasoning is well permeated and the fermentation is performed in order to maximize the flavor of each of the ingredients. At this time, the temperature for the fermentation in the refrigerator can be set to 10 ° C or less, and the time for the fermentation in the refrigerator can be set to 10 hours or more. However, the temperature and time for the fermentation of the material of the present invention are not necessarily limited thereto.

After the step S2 for preparing the material is completed, a step S3 may be performed in which the starch and the edible oil are mixed together by mixing the ready-to-cooked ingredients with the blender. The starch may be contained in an amount of 1.0 to 3.15% by weight, and the edible oil may be contained in an amount of 2.2 to 3.15% by weight. The starch is less than 1.0 wt%, the binding force of the material is lowered, and the starch is too hard when the starch is more than 3.15 wt%. If the amount of the edible oil is less than 2.2% by weight, the resulting product may become tough. If the amount of the edible oil is more than 3.15% by weight, the taste may be too much and the texture may be deteriorated.

On the other hand, it can be prepared by adding more licorice water. In this case, by reducing the expansion of the licorice contained in the sweet potatoes, the charcoal grill, the fire grill or the frying pan can be used to directly maintain the shape without breaking the root of the pot, It can be easily cooked and can be ingested even in the field such as a field.

In the present embodiment, in order to remove the peculiar smell of the pig, the existing pound cow is added with starch and necessary licorice without using blood, so that the pound cow is agglomerated. At this time, the added starch powder may be, but not limited to, one or more of potato, sweet potato, and corn.

In other words, for the cohesion of pound cows, starch powder and, if necessary, liquorice water are added in place of blood, so that children, juveniles, expectant mothers and foreigners can consume without removing the unique smell.

In addition, the above-mentioned edible oil has a role of allowing the heat to be evenly distributed to the inside of the contents when cooking the instant puff of the present invention by grilling directly into a charcoal grill, a fire grill or a frying pan, thereby quickly and uniformly grilling the contents of the instant puff before the instant puff . The edible oil may be, for example, at least one of soybean oil, olive oil, grape seed oil, brown rice oil and canola oil, but the present invention is not limited thereto.

5, the licorice juice of the present invention is prepared by adding 30 g or less of licorice to 3.0 L of water based on 10 kg of pure water and boiling in boiling water for about 25 to 35 minutes, more preferably about 30 minutes to 2.0 to 3.0 L, L of licorice can be prepared and used. If the amount of licorice exceeds 30g and the concentration of licorice is too dark, the sweet and bitter flavor of licorice will be transferred to the litter box as it is. This licorice water suppresses the swelling of the perilla, suppresses the appearance of the pouch when the sundae is baked, and removes the bitterness of the pork chowder and works to produce a rich flavor.

After the step S3 for preparing a net-sized small sized pellet is performed as described above, a step S4 of filling the small pellet into the outer pellet and preparing a pellet in the small-sized small-sized pelletizing facility as shown in Fig. 6 may be performed.

In this case, the net weight may be 300-300 parts by weight per 100 parts by weight of the shell. If the weight of the cullet is less than 300 parts by weight, the specific shape of the cullet is not realized. If the weight of cullet is more than 500 parts by weight, the pressure of the cullet is excessively high, Tearing may occur.

Also, as shown in FIG. 7, it is also possible to repeatedly twist the envelope several times after filling the envelope with a certain amount (for example, about 100 g of the reference capacity) of the net cans. When the pure cow is filled in the outer shell by the method of charging the cow cattle continuously in a general shell, in the course of baking the sow cow, there is a phenomenon that the end of the cow cattle is separated from the outer shell of the cow, have.

In this embodiment, since the net cage is charged in a predetermined amount of the outer jacket and the twisting process is repeatedly performed, when the crown is cut based on the twisted portion of the outer jacket, the outer jacket of the crown is slightly longer than the crown, As the elongated part is absorbed, it is possible to prevent the dislocation of the net cage due to the reduction of the crown envelope.

Next, a heating step S5 may be performed to acquire the spinning wheel. In this embodiment, for example, boiling is carried out at 80 to 100 ° C for 20 to 40 minutes, or in a steaming facility such as that shown in FIG. 8, steam is steamed at 90 to 100 ° C for 20 to 25 minutes .

At this time, the time and temperature for boiling or boiling can be changed in various ways. For example, in the case of the former, boiling for about 25 minutes at 98 ° C, boiling at 98 ° C for about 10 minutes, lowering the temperature to 90 ° C for about 15 minutes, or boiling at 80 to 90 ° C for about 15 hours The temperature and time of boiling can be adjusted appropriately according to the material and quantity of the ginseng. In the latter case, it may be boiled at 100 ° C for about 10 minutes, and then cooled to 90 ° C for 10 to 15 minutes.

At this time, as in the latter case, when boiled water is not boiled directly into the boiling water, the possibility of preserving the spices in the pure soy cow can be enhanced and the quality of the product can be further improved.

In addition, in the step of preparing the rootstock, if the outer shell is twisted several times, when the end of the outerstock is not tied or fixed with a knot, there may occur a problem that the end of the rootstock is disturbed in heating process. This problem can be minimized by boiling steam instead of boiling water directly into the water.

Next, the water remaining in the heated vessel is removed and the twisted portion of the vessel shell is cut so that hot steam is removed. The vessel is then cooled in a cooling chamber as shown in FIG. 9 at 5 DEG C or lower for 10 to 20 minutes, And drying (S6) for about 15 minutes may be performed. At this time, the cooling chamber may be a closed space and a facility capable of preventing other contamination.

Next, step S7 may be performed in which vacuum is packed in the packaging facility as shown in FIG. 10, when the moisture is removed and the steam is removed. In the vacuum packaging step, the paste passing through the cooling chamber is vacuum-packed, and immediately after packaging, the paste is put into a sterilization chamber such as 11 to enter the cooling water at about 95 ° C (95 ± 5 ° C) and sterilized for 22 to 25 minutes And thereafter, passing through a metal detector as shown in FIG. 12 to detect the presence or absence of a metallic foreign substance, and then box packing. At this time, it is preferable that the packaged packs are stored in the freezer. For example, packaged packs are preferably transported to a refrigerator and moved to each store.

Hereinafter, a specific example will be described for comparing the conventional method and the method of manufacturing the method according to the present invention.

≪ Comparative Example 1 &

Comparative Example 1 was prepared in accordance with the conventional production method, and unlike the present invention, it does not contain licorice, starch and edible oil, and contains blood. Comparative Example 1 was prepared in the same manner as in Comparative Example 1 except that 30% by weight of pork, 25% by weight of cabbage, 19% by weight of pork loin, 8% by weight of pork loin, 10% by weight of pork loin and other components (disinfection, steamed rice, tofu, ginger, Carrot, black pepper, sodium L-glutamate).

≪ Comparative Example 2 &

In Comparative Example 2, 4% by weight of blood-borate was replaced with 4% by weight of licorice in Comparative Example 1, instead of 4% by weight.

≪ Example 1 >

Example 1 is a sardine prepared by the production method of the present invention, and is a harpinian sardine prepared by adding hot spicy halapigna as a raw material. Example 2 was prepared in the same manner as in Example 1 except that 32 wt.% Of pork, 20 wt.% Of cabbage, 19 wt.% Of pork loin, 9 wt.% Of pork loin, 8 wt.% Of other ingredients, 4 wt.% Of licorice, 2 wt. %, And 4% by weight of haparapril. The above-mentioned hapalipo is a Mexican hot pepper characterized by strong spicy, thick flesh, and strong chewing taste.

≪ Example 2 >

Example 2 is a gypsum manufactured by the production method of the present invention, and is a gutta lobster added with a gypsum as a sub ingredient. Example 2 was prepared in the same manner as in Example 2 except that 32% by weight of pork, 16% by weight of cabbage, 19% by weight of pork loin, 9% by weight of other ingredients, 8% by weight of other ingredients, 4% %, And 8% by weight of tans.

The top is a paddy field with a brown algae plant. It has a gentle slope at the lower part of the intertidal zone, and it has a fibrous roots in a large community in a slightly warmed area. Especially calcium and iron.

≪ Example 3 >

Example 3 is a tuna prepared by the production method of the present invention, which is a tuna fish prepared by adding tuna as a sub ingredient. Example 3 was prepared in the same manner as in Example 3 except that 26 wt% of pork, 20 wt% of cabbage, 19 wt% of pork loin, 9 wt% of flour, 8 wt% of other ingredients, 4 wt% of licorice, 2 wt% %, And tuna 8 wt%.

<Example 4>

Example 4 is a sardine prepared by the production method of the present invention, and is a salmon paste added with salmon as a sub ingredient. Example 4 was prepared in the same manner as in Example 4 except that 26% by weight of pork, 20% by weight of cabbage, 19% by weight of pork loin, 9% by weight of other ingredients, 8% by weight of other ingredients, 4% %, And 8% by weight of salmon.

Table 1 below shows the state of Comparative Example 1-2 and Example 1-3 when baking with a roasted roast or cutting a roasted roast. Each frying pan was heated to 70 to 80 DEG C for 10 minutes to warm the frying pan.

division Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Example 4 Damage to the outer surface of the roast ○ X X X X X Pulling out of the jacket ○ X X X X X When the cutting line is cut, ○ X X X X X The roasted shell ○ ○ X X X X

Referring to Table 1, Comparative Example 1 did not include licorice, starch, and edible oil, so that the surface of the bean was swollen at the time of roasting, the outer skin was broken, In addition, when the cutting line is cut, the cutting edge of the cutting line has deviated from the outer surface of the cutting line. In order to acquire the contents, it has to be baked for a long time. In addition, due to the blood stain, a specific smell of pigs is generated, which can be a dislike for children, adolescents, pregnant women and foreigners.

Comparative Example 2 was able to solve some problems in Comparative Example 1 including licorice, but did not include starch and edible oil, and had to be baked for a long time in order to acquire the contents to the inside. In addition, pig odor due to pig blood was generated.

Examples 1 to 3 did not show all of the problems shown in Comparative Examples 1 and 2. Therefore, it is possible to bake directly by using charcoal grill, roasted grill and frying pan while maintaining the shape of the sundae, and by adding edible oil and starch in place of blood, the peculiar smell of pigs is removed, so that children, juveniles, pregnant women, It is effective to eat without.

Hereinafter, with reference to Figs. 13A to 16, the time for grasping the pendulum according to the presence or absence of the addition of the edible oil is compared using the pendulum of the comparative example 3 consisting of the content of the content of the edible oil in Example 1 and the content of the edible oil in Example 1 .

First, as shown in Figs. 13A and 13B, the inner temperature of the sate of Example 1 and the inner sate of Comparative Example 3 were measured at room temperature, and the internal temperatures of the samples were 4.0 캜 and 4.2 캜 I did.

Next, in a frying pan, the inside temperature of the instantaneous range of Example 1 and the instantaneous temperature of Comparative Example 3 were measured after 2 minutes of boiling in a medium-to-low heat for 2 minutes. As shown in FIGS. 14A and 14B, There was a slight difference between 39.1 ℃ and 32.8 ℃.

Next, in a frying pan, the inside temperature of the instantaneous temperature of Example 1 and the instantaneous temperature of Comparative Example 3 were measured after 4 minutes of boiling in a medium-to-low heat for about 4 minutes. As shown in FIGS. 15A and 15B, 65.8 ℃ and 46.3 ℃, respectively. That is, in the case of Example 1, the sample can be baked by baking for about 4 minutes.

Referring to FIG. 16, when the internal temperature of the sate of Comparative Example 3 was 6 minutes in a frying pan, it was 60.1 ° C, and when the sate of Example 1 was baked for 4 minutes The internal temperature was low.

As described above, it can be seen that the temperature in the instantaneous cycle of Example 1 is relatively lower than the temperature in the instantaneous cycle of Comparative Example 3, that is, the time for which the instantaneous temperature ripens evenly to the interior. Therefore, in the case of Comparative Example 3, in order to uniformly grind the contents evenly to the inside, it is necessary to bake for a long time.

The present invention is not limited by the above-described embodiment and the accompanying drawings, but is intended to be limited by the appended claims. It will be apparent to those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. something to do.

S1: Step of preparing the envelope
S2: Step of preparing the material
S3: Steps to prepare a net cattle
S4: Steps to prepare the sundial
S5: step of heating
S6: drying step
S7: Steps to wrap

Claims (7)

An outer skin preparation step in which the pig louse is washed in running water and aged in a cold room;
Mixing the minced meat and the sliced pork with the sliced 1: 1 mixture, and adding the edible oil and the starch together in a blender and mixing them to prepare a pellet;
Filling the crates with the crates to provide a crest;
Heating the spinneret; And
Drying said heated vessel; &Lt; / RTI &gt; characterized in that the method comprises the steps of: The method according to claim 1, comprising 20 to 40% by weight of pork, 1.35 to 1.65% by weight, 2.2 to 3.15% by weight of edible oil, and 1.0 to 3.15% by weight of starch. The method according to claim 1, wherein, in the step of preparing the puddle, the puddle is provided in an amount of 300 to 500 parts by weight of the puddle relative to 100 parts by weight of the puddle. [2] The method according to claim 1, wherein the step of preparing the puddle is repeated by filling a predetermined amount of the puddle with the outer skin and twisting the outer skin several times. 5. The method of claim 4, wherein the step of cutting the twisted portion of the sheath is performed prior to drying the spinning wheel. The method of claim 1, wherein, in the step of heating the spinning base, the spinning base is steamed at 90 to 100 ° C for 20 to 25 minutes. The method according to claim 1, wherein, in the step of heating the sashes, the sashes are boiled in water at 80 to 100 ° C for 20 to 40 minutes.

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