KR20170119307A - Dumplings manufacturing method using the mushroom - Google Patents

Abstract

The present invention relates to a method for producing dumplings using mushrooms, and more particularly to a method for producing dumplings using mushrooms, and more particularly, to a method for producing dumplings using mushrooms, Preparing the first dumplings using onion and onion, mixing the crushed chicken with the first dumplings prepared above to prepare second dumplings, mixing the mushroom mixture with the second dumplings prepared in the step To 1.2: 20 to 50 to prepare mushroom dumplings, and adding the mushroom dumplings to a dumpling to prepare dumplings.
In addition, the dumplings prepared according to the present invention are prepared by using chicken, and the dumplings are differentiated from dumplings that are generally manufactured and mixed with a certain proportion of blossom, mushroom, and caterpillar fungus mixed with chicken to produce a unique smell of chicken It has the effect of reducing or eliminating the effect, and it is effective to eat dumplings containing chicken without irritation by all ages.
In addition, there is an effect that a new dumpling can be consumed to a consumer who tries to taste a dumpling which is generally produced.

Description

TECHNICAL FIELD The present invention relates to a dumpling manufacturing method using the mushroom,

The present invention relates to a method for producing dumplings using mushrooms, and more particularly, to a method for producing dumplings using mushrooms, and more particularly, to a method for manufacturing dumplings using mushrooms, Preparing the first dumplings using onion and onion, mixing the crushed chicken with the first dumplings prepared above to prepare second dumplings, mixing the mushroom mixture with the second dumplings prepared in the step To 1.2: 20 to 50 to prepare mushroom dumplings, and adding the mushroom dumplings to a dumpling to prepare dumplings.

Dumplings are divided into two types according to the method of kneading buckwheat flour, buckwheat flour, and boiled or steamed food. Depending on the shape, dumplings, round dumplings, dumplings, sachets, And pomegranate bath. In particular, under two is the name used to make wrinkles like the appearance of sea cucumbers in the past, and the name of the spoon is like a spoon, and the name of the pomegranate is like a pomegranate. It is food that I made.

There are many types of dumplings, depending on the ingredients and shape of the shells and how they are cooked. According to the material of the shell, it is divided into Milk-dum, buckwheat, dumplings, dumplings, and dumplings. Depending on the shape of the dumplings, there are a number of squares, a sea cucumber shape, a thimble dumplings like a thimble, a pomegranate dumplings , Bigger Taiwanese dumplings, small dumplings, and rolled dumplings made from flour without shells. Even though you do not use dough, there are many dumplings in Korea that spread ingredients such as fish, meat, and vegetables widely.

Korean Patent Publication No. 10-0621686 (Functional dumplings and method for producing the same) is a method for producing dumplings selected from the group consisting of Situ mushroom, Oggie, Millitarian Cordyceps, Snowberry Cordyceps, Chlorella, Black beans, Black rice, The present invention relates to a method for manufacturing a functional dumpling made by concentrating a material extract of a species to prepare a food gel, adding the dumplings to the dumplings, and then placing the dumplings in the dumplings and molding the dumplings.

Korean Patent Registration No. 10-0722977 (Manufacturing method of dumplings using cow containing cheese and mushroom as a main ingredient) is a method for manufacturing dumplings containing mushroom, vegetables, and meat as main ingredients and manufacturing dumplings using wheat flour or buckwheat flour Wherein the dumplings are put into a dumpling made of dumplings, and the dumplings are put into the dumplings together with the dumpling flushable cheese, and then the dumplings are boiled or steamed and cooked.

Korean Patent Registration No. 10-1172955 (mushroom dumpling using a millstone and a method for producing the same) is a method of mixing dumplings, starch, and mushrooms with water and salt, Mushroom dumplings made with mushrooms or dried mushrooms, herbs, herbs, vegetables and dumplings mixed with milled beans for a certain period of time in water

KR 10-0621686 B1 (Aug. 31, 2006) KR 10-0722977 B1 (2007.05.22) KR 10-1172955 B1 (August 3, 2012)

In order to solve the above problems, the method for manufacturing dumplings using mushrooms according to the present invention is a method for manufacturing dumplings using mushrooms, which comprises crushing the mushroom, mushroom and caterpillar fungus, mixing them at a certain ratio, The purpose is to make you feel.

In addition, the meat mixed with dumplings is made by using chicken to make dumplings so that the dumplings containing chicken can be consumed.

In order to accomplish the above object, the present invention provides a method for manufacturing a dumplings using mushrooms, comprising the steps of: preparing a mushroom mixture by pulverizing and mixing a mushroom, a mushroom, and a Chinese cabbage; a step of washing and crushing chicken; Preparing a first dumpling using chicken, onion, zucchini and onion; mixing the crushed chicken with the first dumpling so prepared to prepare second dumplings; and mixing the mushroom mixture with the second dumpling Mixing the mixture at a ratio of 0.8 to 1.2: 20 to 50 by mass to prepare mushroom dumplings; and adding the mushroom dumpling to the dumplings to prepare dumplings.

The step of preparing the mushroom mixture comprises the steps of pulverizing the mushroom, mushroom, and caterpillar fungus to a size of 0.5 to 1 cm, and kneading the pulverized mushroom, mushroom and caterpillar fungus in an amount of 2.5 to 3.2: 2.5 to 3.2: 2.5 To 3.2% by weight.

The first dumplings were prepared by mixing 20 to 30 parts by weight of head, 5 to 15 parts by weight of leek, 5 to 15 parts by weight of host herb, 15 to 25 parts by weight of sweet potato, 5 to 15 parts by weight of zucchini and 5 to 15 parts by weight of onion .

The second dumplings are prepared by mixing the ground chicken and the first dumplings in a ratio of 0.9 to 1.2: 2.8 to 3.8 relative to the mass.

Also, in the method for manufacturing dumplings using mushrooms, the dumplings using the mushrooms are produced by crushing and mixing the mushroom, the mushroom, and the caterpillar fungus, to obtain a mushroom mixture, washing and crushing the pork to obtain crushed pork Mixing the above ground mushroom mixture with the above-mentioned first mushroom mixture at a ratio of 0.8 to 1.2: 20 to 50 mass% with respect to the mass; To prepare mushroom dumplings, and adding the mushroom dumpling to the dumplings to produce dumplings.

The dumplings prepared according to the present invention are made by using chicken, and are different from the dumplings that are generally manufactured. The dumplings are made by mixing the blossom mushroom, cormorant mushroom and caterpillar fungus mixed in a certain ratio with chicken to reduce the odor of chicken It is effective to eat dumplings containing chicken without irritation.

In addition, there is an effect that a new dumpling can be consumed to a consumer who tries to taste a dumpling which is generally produced.

The present invention relates to a method of manufacturing dumplings using mushrooms.

The method for manufacturing dumplings using mushrooms according to the present invention comprises the steps of preparing a mushroom mixture by pulverizing and mixing the mushroom, the mushroom, and the Chinese cabbage, the step of washing and crushing chicken, the leek, the cabbage, Preparing a first dumplings, preparing a second dumplings by mixing the crushed chicken with the first dumplings prepared above, mixing the second dumplings with the prepared dumplings at a ratio of 0.8-1.2: 20-50 To produce mushroom dumplings, and adding the mushroom dumplings to the dumplings to produce dumplings.

The step of preparing the mushroom mixture comprises the steps of pulverizing the mushroom, mushroom, and caterpillar fungus to a size of 0.5 to 1 cm, and kneading the pulverized mushroom, mushroom and caterpillar fungus in an amount of 2.5 to 3.2: 2.5 to 3.2: 2.5 To 3.2. ≪ / RTI >

The first dumplings were prepared by mixing 20 to 30 parts by weight of head, 5 to 15 parts by weight of leek, 5 to 15 parts by weight of host herb, 15 to 25 parts by weight of sweet potato, 5 to 15 parts by weight of zucchini and 5 to 15 parts by weight of onion .

Preferably, the second dumplings are prepared by mixing the ground chicken and the first dumplings in a ratio of 0.9 to 1.2: 2.8 to 3.8 relative to the mass.

Also, in the method for manufacturing dumplings using mushrooms, the dumplings using the mushrooms are produced by crushing and mixing the mushroom, the mushroom, and the caterpillar fungus, to obtain a mushroom mixture, washing and crushing the pork to obtain crushed pork Mixing the above ground mushroom mixture with the above-mentioned first mushroom and 0.8-1.2: 20 by mass with respect to the mass; mixing the above-mentioned ground mushroom with the above-mentioned first mushroom mixture to prepare a first mushroom by mixing the above ground pork with a dumpling consisting of tofu, To 50% to prepare mushroom dumplings, and adding the mushroom dumpling to the dumplings to produce dumplings.

1. Mushroom mixture preparation step

The step of preparing the mushroom mixture is a step of pulverizing the mushroom, the mushroom, and the cicadas.

It is preferable that the above-mentioned Zygomy mushroom, Rootstock mushroom or Cordyceps mushroom is dried and pulverized and mixed at a certain ratio.

There is no particular limitation on the method for drying the above-mentioned Mushroom, Rootstock mushroom or Cordyceps mushroom. However, it is preferable to dry the mushroom in the dark for 3 to 7 days at room temperature of 18 to 25 ° C in natural drying, It is preferable to dry for 2 to 5 hours by hot air at a temperature. The above-mentioned drying step is to improve the flavor and texture of the mushroom, and to remove moisture and prevent contamination by microorganisms.

It is preferable that the above mushroom, mushroom mushroom and Cordyceps mushroom are pulverized to a size of 0.1 to 1.2 cm, more preferably to a size of 0.5 to 0.9 cm. At this time, the crushing to the above-mentioned size is intended to feel the flavor and texture of the mushroom even if the mushroom is cooked.

In addition, it is preferable to mix the crushed mushroom, mushroom and caterpillar fungus in a ratio of 2.5 to 3.2: 2.5 to 3.2: 2.5 to 3.2 in terms of mass, so that the flavor of the mushroom, mushroom and caterpillar fungus .

From the summer to autumn, the mushroom is grown on the stem of broad-leaved trees such as oak, oak, and duck. It is effective for immunity enhancement, anticancer, antitumor, antiviral, digestion promotion, blood coagulation prevention, nervous breakdown, digestive ulcer.

The above-mentioned Chinese mushroom is native to the highland area of 4,000m above sea level in the Qinghai, Seogwang and Yunnan provinces of China. The mushroom is very difficult to grow, and it is used as a special medicine for lung disease and kidney disease. When the insects die in the summer, I am a strange mushroom. Cordyceps is rich in vitamin B12 and is effective against malignant anemia. The vitamin B12 can not be synthesized in the human body and it is necessarily consumed through food. It is not present in vegetable food but exists only in animal food. However, the only plant in the vitamin B12 contains.

2. Meat washing and crushing steps

The type of meat used in the present invention is not limited, but it is preferable to use chicken, and the meat can be pork or beef. At this time, the portion of the meat is not limited, but it is preferable to use a region having low fat.

It is preferable that the meat be washed cleanly in flowing water and used in a grinder, and the size of the meat cut by the grinder is not limited. However, the size of the meat is 1 to 10 mm , And more preferably 2 to 6 mm.

3. Mushroom dumpling manufacturing stage

The mushroom dumplings were prepared by cutting tofu, leek, onion, green pepper, zucchini and onion to prepare first dumplings. The first dumplings were then pulverized in the above step to prepare second dumplings, It is preferable to add the mushroom mixture pulverized in the above step to the dumpling and mix them evenly.

1) Manufacture of first dumpling

Preferably, the first dumplings are prepared using the dumplings prepared in general, but more preferably, the first dumplings are prepared by pulverizing tofu, leeks, host herbs, vermicelli, zucchini and onion.

In addition, the size of the material used for manufacturing the dumpling is preferably 1 to 10 mm, more preferably 2 to 6 mm. If the size of the dumpling material is less than 1 mm, the flavor and texture of the dumpling material are insignificant. If the size of the dumpling material is more than 10 mm, the dumpling material is not smoothly mixed, .

The crushed dumplings material is prepared by mixing 20 to 30 parts by weight of tofu, 5 to 15 parts by weight of leek, 5 to 15 parts by weight of host herb, 15 to 25 parts by weight of zucchini, 5 to 15 parts by weight of zucchini and 5 to 15 parts by weight of onion It is preferable to prepare the first dumpling.

2) Manufacture of secondary dumpling

Preferably, the second dumplings are prepared by mixing the ground meat and the first dumplings produced at a ratio of 0.9 to 1.2: 2.8 to 3.8 relative to the mass. At this time, when the second duckweed is made by mixing at a ratio of less than 0.9: 3.8 with respect to the mass of the ground meat and the first duck soybean, the taste and flavor of meat can not be felt, and they are mixed at a ratio of more than 1.2: 2.8 In case of producing the second duckweed, even if the mushroom is put in, the flavor unique to the meat may remain, which may give a negative feeling to the consumer, which is not preferable.

3) Manufacture of mushroom dumpling

Preferably, the mushroom dumpling is prepared by mixing the above-mentioned mushroom mixture with the second dumpling produced at a ratio of 0.8 to 1.2: 20 to 50 mass%.

When producing the above described mushroom dumplings, when the mushroom dumplings are manufactured at a ratio of less than 0.8 to the second mushroom ratio of more than 50%, the flavor of the mushroom can not be sensed and the specific odor of the chicken can not be removed. , And when the mushroom dumpling is produced at a ratio of 1.2 or more: less than 20% of the second mushroom mixture, the flavor of the mushroom is improved, but the content of the second dumpling is small, and the texture and taste are deteriorated.

In addition, when preparing the mushroom dumpling by mixing the mushroom mixture and the second dumpling, an egg, green onion, garlic, black pepper, sesame oil, salt and sesame are added and mixed evenly to prepare mushroom dumplings desirable.

3. Manju production stage

It is preferable that the dumplings are prepared by placing 10 to 20 g of the above-prepared mushroom dumplings on a dumpling.

The dentifrice is preferably a dentifrice having a diameter of 8 to 15 cm and a thickness of 0.8 to 5 mm, more preferably a dentifrice having a diameter of 8 to 15 cm and a thickness of 1 to 2 mm. If the diameter of the dentifrice is more than 15 cm and the thickness is more than 5 mm, the thickness of the dentifrice is too thick, it takes a long time to grasp the dumplet, the texture is not preferable and the diameter is less than 8 cm, In the case of dumplings made with dumpling, the thickness of the dumpling is so thin that the dumpling is torn and the dumpling can flow down, which is undesirable.

Hereinafter, the present invention will be described more specifically by way of examples. It will be apparent to those skilled in the art, however, that the following examples are illustrative of the present invention only and do not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.

Example 1: Dumplings containing chicken prepared according to the present invention

 Mushroom, Rootstock mushroom and Cordyceps mushroom were pulverized to 0.5 ~ 1 cm, respectively, and 40 g of each were pulverized to prepare a total of 120 g of mushroom mixture. 300 g of chicken was washed and ground into 2 ~ 6 mm. The chicken was ground and mixed with 200 g of tofu, 100 g of host herb, 200 g of sugar, 100 g of zucchini and 100 g of onion mixed with the first dumplings. . 50 g of the above-prepared mushroom mixture was uniformly mixed in a second dumpling mixed with chicken to prepare mushroom dumplings, and the dumplings were made into dumplings.

Example 2: Meat buns prepared according to the present invention

 Mushroom, Rootstock mushroom and Cordyceps mushroom were pulverized to 0.5 ~ 1 cm, respectively, and 40 g of each were pulverized to prepare a total of 120 g of mushroom mixture. 150 g of pork and 150 g of beef were washed and ground into 2 ~ 6 mm. The ground chicken was mixed with 200 g of tofu, 100 g of host herb, 200 g of mugwort, 100 g of zucchini and 100 g of onion mixed with primary dumplings The second dumpling is made. 50 g of the above-prepared mushroom mixture was uniformly mixed in a second dumpling mixed with chicken to prepare mushroom dumplings, and the dumplings were made into dumplings.

Comparative Example 1: Dumplings containing chicken meat prepared by a general method

300 g of chicken was washed and put into a grinder to be pulverized to a size of 2 to 6 mm. The chicken was ground with 200 g of tofu, 100 g of host herb, 200 g of sugar, 100 g of zucchini and 100 g of onion to prepare dumplings. It is made with dumplings.

Comparative Example 2: Meat buns prepared by a general method

150 g of pork and 150 g of beef were washed and ground to a size of 2 to 6 mm. The ground chicken was mixed with 200 g of tofu, 100 g of host herb, 200 g of sugar, 100 g of zucchini and 100 g of onion, This is put on a dumpling to make dumplings.

Experimental Example 1: Sensory evaluation

Example 1 (dumplings prepared according to the present invention) and Comparative Example 1 (dumplings sold in general) were subjected to sensory testing (40 persons (20 males, 20 females) with more than two years of sensory evaluation) Taste, aroma, overall taste, sensory evaluation (5-point measurement method). The results are shown in Table 1.

division flavor incense Overall likelihood Synthesis Example 1 4.89 4.85 4.91 4.88 Example 2 4.88 4.85 4.92 4.88 Comparative Example 1 3.75 3.52 3.49 3.58 Comparative Example 2 4.78 4.79 4.78 4.78

As shown in Table 1, it can be seen that Examples 1 to 2 show significantly higher scores than Comparative Examples 1 to 2. [

As a result of sensory evaluation of Example 1 and Comparative Example 1 in which dumplings containing chicken were prepared, it can be confirmed that Example 1 prepared according to the present invention showed high scores in evaluation of taste, flavor, overall acceptability, This suggests that the taste and aroma are improved by removing the peculiar odor of the chicken by preparing the mushroom mixture and manufacturing the dumpling.

Also, it was confirmed that the second example and the second example also showed high scores in the sensory test results.

Claims (2)

A method for manufacturing a dumplings using mushrooms,
The method for manufacturing the dumplings using the mushrooms is characterized in that the mushroom is naturally dried in sunshine at a temperature of 18 to 25 ° C for 3 to 7 days and then pulverized to a size of 0.1 to 1.2 cm,
The mushroom is dried naturally in sunny soil at room temperature of 18 ~ 25 ℃ for 3 ~ 7 days and then pulverized to a size of 0.1 ~ 1.2cm,
The Cordyceps is naturally dried in sunshine at a temperature of 18 to 25 ° C. for 3 to 7 days and then pulverized to a size of 0.1 to 1.2 cm. The pulverized powdered mushroom, mushroom and caterpillar fungus are mixed at 2.5 to 3.2: 3.2: mixing in a ratio of 2.5 to 3.2;
Crushing the chicken to a size of 1 to 10 mm to clean the chicken and feel the texture;
20 to 30 parts by weight of tofu, 5 to 15 parts by weight of leek, 5 to 15 parts by weight of host bean, 15 to 25 parts by weight of bean sprouts, 5 to 15 parts by weight of zucchini, and 5 to 15 parts by weight of onion to prepare a first dumpling;
Mixing the crushed chicken meat with the first frying pan at a ratio of 0.9 to 1.2: 2.8 to 3.8 with respect to the mass;
Preparing the mushroom mixture by mixing the mushroom mixture at a ratio of 0.8-1.2: 20-50 to the mass of the second mushroom produced; And
Wherein the dumpling is made by adding the mushroom dumpling to dumplings having a diameter of 8 to 15 cm and a thickness of 0.8 to 5 mm.
The method according to claim 1,
A method for manufacturing dumplings using a mushroom, wherein the mushroom dumpling is prepared by adding eggs, green onion, garlic, black pepper, sesame oil, salt and sesame seeds and mixing them evenly to mushroom dumplings.