KR20180064759A - Method for preparing korean sausage - Google Patents

Abstract

The present invention provides a method of manufacturing a Korean seafood sausage. The method of manufacturing a Korean seafood sausage comprises: a Korean sausage skin preparation process of preparing pig tripe corresponding to a Korean sausage skin; a Korean sausage stuffing mixing process of making Korean sausage stuffing by mixing 6 wt% of carrots, 8 wt% of green onions, 12 wt% of cabbage, 8 wt% of starch noodles, 10 wt% of meat, 3 wt% of perilla leaves, 3 wt% of ginger, 3 wt% of black sugar, 5 wt% of salt, 4 wt% of soy sauce, 3 wt% of abalone, 4 wt% of top shell, 5 wt% of crab meat, 2 wt% of short-necked clam, 2 wt% of shrimp, 5 wt% of squid, and 3 wt% of webfoot octopus; a Korean sausage stuffing filling process of filling the Korean sausage skin with the Korean sausage stuffing mixed in the Korean sausage stuffing mixing process, and then tying both ends of the Korean sausage skin by yarn to manufacture a Korean sausage; a first Korean sausage cooking process of boiling the Korean sausage made by undergoing the Korean sausage stuffing filling process at a temperature of 75°C for ten minutes to cook the Korean sausage to suppress expansion of the Korean sausage stuffing and gradually contract the Korean sausage skin; a first cooling process of inserting the Korean sausage boiled by undergoing the first Korean sausage cooking process into a freezer, and then cooling the Korean sausage at -15°C for six hours; a second Korean sausage cooking process of boiling the Korean sausage cooled in the first cooling process at 85°C for 40 minutes to cook the Korean sausage to soften the Korean sausage skin; and a second Korean sausage cooling process of washing the Korean sausage boiled at a high temperature by undergoing the second Korean sausage cooking process in water, and then cooling the Korean sausage at -15°C for six hours to increase the cohesive forces between ingredients of the Korean sausage stuffing.

Description

{Method for preparing korean sausage}

More particularly, the present invention relates to a method of manufacturing a seafood palatable manufacturing method which improves the cohesion force between the pouring and pouring materials, softens the impregnated shell to improve the texture, .

In Korea, porcine intestines have traditionally been used as a protein intake source with intestines of cows. In the past, meat was used as a meat container, and it was mainly used for meat.

Generally, the sundae is prepared by washing the intestines of pork cleanly and making a pellucid outer shell. The contents made of pork, grains, bean curd, tofu, tofu or vegetables mixed with sauce are inserted into the above-mentioned outer shell, It is one of the common foods of Korea that is boiled in steam and edible. It is one of the popular food which has been supplemented with nutrients in a time when the food has been lacking for a long time and contains a large amount of iron and has been functioning as a health supplement.

The above-mentioned sundae is high-protein calorie nutritional food. Pork intestine, which is the main ingredient of the above-mentioned age, is useful for detoxification of poison which is harmful to our body such as lead and mercury, and contains a large amount of linoleic acid called vitamin F and many kinds of vitamins. Various vegetables and grains can be taken together.

There are some differences in the taste and shape due to the difference of the material and the method of making according to the region, and there can be classified into various kinds according to the kinds of materials. For example, vegetables and meats are mixed together with tofu and put in a small fish, and a lot of fish is added to the pork, and pork is filled in. A lot of ingredients are contained in the lotus, which is characterized by rich and oily. It is a kind of sausage that is changed into a sausage. It is made of many kinds of meat and vegetables. Gyeonggi-do Sundae, barley, buckwheat and leek There is a polite sundae which is made by putting a cow in the inside by removing the inside, a glutinous rice syrup based on glutinous rice and vermicelli, and a squid sundae putting a cucumber into the body of a squid.

On the other hand, these various kinds of sundae are usually completed by pouring the pork loin into the pork loin, and then boiling the pork loin. Then, the pork loin is first melted in the mixing process, The skin becomes hardened and expands, while the contraction of the gingival cortex occurs, and the gingival cortex frequently pops up.

In addition, boiling the saucer at a high temperature at a time causes the cohesion between the materials to deteriorate, resulting in deterioration of texture of the saucer.

Document 1: Korean Patent Application Publication No. 10-2016-0009717 Document 2: Korean Patent Registration No. 10-0453272

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to improve the cohesion force between the raw materials and the raw materials by including a freezing process between the processes of kneading the raw chips twice at low temperature and high temperature, Which is softened to improve the texture and to prevent the suture shell from breaking easily so as to improve the merchantability.

In order to achieve the above-mentioned objects, the present invention provides a method for preparing a poultry dressing, comprising the steps of preparing a poultry dressing corresponding to a poultry dressing, 6 wt% of carrot, 8 wt% of carrot, 12 wt% of cabbage, 10% by weight of meat, 3% by weight of sesame leaf, 3% by weight of ginger, 3% by weight of brown sugar, 5% by weight of salt, 4% by weight of liver, 3% by weight of abalone, 4% A small-scale small-scale mixing process in which 2% by weight of shrimp, 5% by weight of squid and 3% by weight of skunkfish are blended together to make a pound-sized poultry; the pounded poultry mixed in the pound- A first-time preprocessing process in which a squeeze process to produce a squeeze yarn by bundling a yarn, a squeeze process which is made by the above-mentioned squeeze-filling process, is boiled at a temperature of 75 ° C for 10 minutes, , The above-mentioned first- A first cooling step of bringing the soy sauce poured through the process into the freezer and then cooling it at -15 ° C for 6 hours and boiling the sauce cooled at the first cooling step at a temperature of 85 ° C for 40 minutes to soften the sauce skin The second-order cooling process that increases the cohesion between the materials of the pellets by cooling it at -15 ° C for 6 hours after washing the pellets which have been boiled at high temperature through the second pelletizing step and the second pelletizing step, .

According to the present invention, the ingredients of the instant pellets are mixed and filled into the pellets of the pellets, and then the pellets are firstly cooked at a low temperature in the course of ripening. Then, the pellets are rapidly cooled and then taken out again and secondarily cooked at a high temperature. The method of the present invention has the effect of enhancing the cohesion force between the pouring materials by softening the pouring base in a quenching manner and softening the pouring shell to improve the texture and enhancing the merchantability by preventing the pouring shell from breaking easily.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing an entire process for manufacturing a seafood snack according to a preferred embodiment of the present invention. FIG.

Hereinafter, the detailed description of the present invention will be described on the basis of preferred embodiments. It should be noted that only the parts necessary for understanding the manufacturing method of the present invention will be described in the following description, and the description of other parts will be omitted so as not to obscure the gist of the present invention.

In accordance with the present invention, the ingredients of the instant pellets are mixed and filled into a pellet shell, and both ends of the pellet shell are threaded together to produce a pellet. The pellet is firstly cooked at low temperature in the process of grinding the pellet, After that, it is taken out again, and it is secondarily cooked at high temperature. Then, by re-cooking the sauteed sauce, the saute sauce is cooked so that the cohesion between the saute sauce ingredients is enhanced and the saute sauce is softened to improve the texture. So as to improve the merchantability.

In other words, if you learn the sutra twice, the texture of the suture made of pork slices will be softened. On the contrary, the ingredients of the sutra prawns will be slowly cooked so that they rapidly solidify in the initial state of loose, It is possible to solve the problem that the suture shell is blown up due to the expansion, and also the cohesion of various materials forming the ssuto daisen can be enhanced to enhance the texture of the sash.

Hereinafter, the present invention will be described in detail with reference to preferred embodiments of the present invention, but the present invention is not limited to the embodiments.

(Example 1)

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate embodiments of the invention and, together with the description, serve to explain the principles of the invention.

As shown in FIG. 1, the seaweed manufacturing process of the present invention comprises the steps of preparing a seawater shell preparation process, a step-by-step small-scale mixing process, a process of filling the seawater, a first-order seaworthy process, a first-order quenching process, And a car quenching process.

≪

Prepare pork shrimps corresponding to the paddy sheaths, remove greasy and foreign matter from the pork shucks using coarse salt, and wash them thoroughly with water.

≪ Sintering <

After preparation of the suture jacket through the whole process, it is the process of preparing the suture jacket which is the contents to be filled in the suture jacket.

First of all, 6% by weight of carrot, 8% by weight of cabbage, 12% by weight of cabbage, 8% by weight of bean sprouts, 10% by weight of meat, 3% by weight of sesame leaf, 3% by weight of ginger, 3% by weight of brown sugar, 4% by weight soy sauce, 3% by weight abalone, 4% by weight sesame, 5% by weight crab, 2% by weight clam, 2% by weight shrimp, 5% by weight squid and 3% by weight octopus. At this time, it is preferable to use it in a state where it is called for 2 hours or more in cold water.

<Pure filling process>

After mixing the raw materials of the raw materials in the pure raw material mixing process as a whole process, the mixed raw raw materials are filled in the inside of the raw outer shell, and then both ends of the ultraparound shell are bundled by using the yarn to produce a net shape.

&Lt; First-order harvesting process >

It is a process to first boil the sundae which is filled with the pouring cows through low-temperature filling process through the whole process.

That is, the reason for boiling the sundae at a low temperature is that the pineapple filled in the sundae shell is rapidly hardened in the process of being boiled in the initial state (ie, not rigid) and does not expand, This is to prevent discarding phenomenon.

That is, according to the present invention, it is possible to boil the rootstock in a manner such that the rootstock is firstly cooked at a low temperature, then quenched, and secondarily cooked at a high temperature, so that the ingot materials are rapidly cooked at a high temperature, And the volume of the suture jacket is gradually guided through two steps of the boiling process so that the suture contraction and the bursting of the suture jacket due to the expansion of the suture jacket are prevented as much as possible .

In addition, when the sauteo is cooked twice, the texture of the sauteed sauce made of pork slices is softened. Also, in the process of washing in cold water after boiling, the cohesion between the raw sauce and the raw sauce is increased, Product value can also be increased.

In the embodiment of the present invention, it was confirmed that the optimal temperature and time for the first-time grape harvesting step were maintained for 10 minutes at a temperature of 75 캜, while the swelling of the grafted sheath gradually progressed while suppressing the expansion of the grains.

<Primary cooling step>

This is a process that is carried out in order to prevent the net cow from spreading by bringing into the freezer the fermented soybeans that have been boiled through the first-stage fermentation process. The conditions of the primary cooling step are to cool for 6 hours at -15 ° C.

&Lt; Second-order harvesting process >

It is a process that takes out the cooled pellets through the first cooling step of the previous process, removes them secondarily from the high temperature, and then rinses them in cold water.

As the sundae shell and sundae are shrunk and swollen to some extent, the sundae that has undergone the first-order seaworthy process and the first cooling process has the effect of rapidly expanding the sundae shell or suppressing the contraction of the sash shell In addition, in the process of second boiling, the softening of the suture shell is enhanced, and the cohesion between the ingredients of the pure soy sauce is enhanced by raising the texture of the sundae cows in the process of washing the boiled sutas directly with cold water.

In the embodiment of the present invention, the optimal temperature and time for the second-stage chewing process is 40 minutes at a temperature of 85 ° C, so that the cohesion between the raw materials can be enhanced while softening the root shell, .

&Lt; Secondary cooling step >

It is a process that is carried out in order to avoid the spreading of the pellets by bringing the pellets completely boiled at high temperature through the second pelletizing process of the previous process into the freezer and then quenching them. The conditions of the secondary cooling step are the same as in the above-mentioned primary cooling step, at a temperature of -15 DEG C for 6 hours.

On the other hand, when the refrigerator is frozen and stored in a restaurant, the refrigerator is cooled by the second cooling process. At this time, since the sowing has been performed through the above-described two steps of the cooking and cooling process, it can be provided to the customer without boiling even if it is boiled at a high temperature to be finally supplied to the customer.

Claims (1)

In a seafood palatable manufacturing method,
Paste preparation process of porcine lobes corresponding to pseudocarpae;
6 weight% of carrots, 8 weight% of coriander, 12 weight% of cabbage, 8 weight% of sugar, 10 weight% of meat, 3 weight% of sesame leaf, 3 weight% of ginger, 3 weight% of brown sugar, 5 weight% A small-scale small-scale mixing step in which 3% by weight of abalone, 4% by weight of crab, 5% by weight of crab, 2% by weight of clam, 2% by weight of shrimp, 5% by weight of squid and 3%
Filling the mixed cullet into the celestial cortex in the pure celestial mixing process, and then joining both ends of the celestial celestial celestial yarn to produce a celestial base;
The first-stage preprocessing process which boils the pellets made by the above-mentioned pelletizing process at a temperature of 75 ° C for 10 minutes to gradually slow the contraction of the pellets while suppressing the expansion of the pellets.
A first cooling step of bringing the fermented soy sauce, which has been boiled through the first-stage freezing step, into the freezer and then cooling it at -15 ° C for 6 hours;
A second in-line processing step of boiling the cooled pellets in the primary cooling step at a temperature of 85 ° C for 40 minutes to soften the pellets;
And a second-order cooling step of washing the gypsum which has been boiled at high temperature through the second-stage gypsum-processing step and then cooling the gypsum at -15 ° C for 6 hours to increase the cohesive force between the respective materials of the gypsum. Purity manufacturing method.

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