KR20180083063A - Process for producing instant dried pollack sundae casserole - Google Patents

Abstract

The present invention relates to a method for preparing an instant dried pollack Korean sausage hotpot. The present invention relates to a method for preparing an instant dried pollack Korean sausage hotpot which can provide a clean and aromatic taste and a unique chewy texture of dried pollack without fishy smell since Korean sausage is filled with dried pollack. Accordingly, the method for preparing an instant dried pollack Korean sausage hotpot comprises: a dried pollack Korean sausage preparing step; a main ingredient preparing step; a topping preparing step; a primary heating step; a secondary heating step; and a packaging step.

Description

{PROCESS FOR PRODUCING INSTANT DRIED POLLACK SUNDAE CASSEROLE}

The present invention relates to a method for preparing a sauteed hotpot for instant cooking, wherein the sauteed sauce poured into the sauteed sauce is filled with a sauteed hot sauce, so that the sauteed sauteed hot sauce can be enjoyed. And a method for producing the same.

Generally, Sundae is made by mixing miso soup, pork soup, rice pudding and pig soup into the intestines of pigs and filling them with miso soup.

 In this case, the intestines of the pigs are cleaned, washed with salt, and soaked overnight in water. In addition, the glutinous rice is fully cooked in water, then cooked, and the host is boiled, and then the water is removed.

First, the rice is mixed with glutinous rice and sunflower, then the vegetables are mixed and seasoned. At this time, go to miso, soy sauce and salt according to your preference.

Next, remove the porcine intestine, wipe the juice, prepare a funnel, put the pellet into the pouch, and tie both ends to the thread.

Next, boil the miso in boiling water, boil for 30 minutes, and boil it for about 30 minutes.

Methods and various methods for making such a suttle are disclosed in Korean Patent Registration No. 0394538 (prior art document 1), domestic patent registration No. 1419825 (prior art document 2), and domestic patent registration No. 0612817 (prior art document 3) have.

As described above, the conventional sundae prepared by the prior art may be eaten just by steamer, but in the winter when the temperature is low, hot spring soup is cooked using the sundae.

However, such traditional pasta dishes prepared with the prior art have become a food avoided by women and children due to the unique taste remaining in the soup itself.

Moreover, it is troublesome to cook separately in the kitchen in order to boil the hotpot, and there is a problem that it can not be taken immediately.

1. Domestic patent registration No. 0394538 (registered on July 31, 2003) 2. Domestic patent registration No. 1419825 (Registered on July 1, 2014) 3. Domestic patent registration No. 0612817 (registered on Aug. 2006)

The present invention was conceived to solve the above-mentioned problems, and it is an object of the present invention to provide a method of preparing instant noodles for instant cooking, which can fill the sweet potato in the instant noodles, And a manufacturing method thereof.

Accordingly, the present invention provides a soda lye comprising 20 wt.% To 30 wt.% Of glazes and 70 wt.% To 80 wt.% Of glazes, wherein the glaze has at least 10 wt.% Or more based on 100 wt. Preparatory steps to prepare the embroidery embroidery;

0.52 to 3.2% of red pepper powder prepared by mixing 75% by weight to 91.96% by weight of water, 0.75% by weight to 2.5% by weight of soybeans, 0.75% by weight to 3.5% by weight of red pepper paste, % Of garlic, 0.52 to 3.2% by weight of chopped garlic, 1.5 to 5.5% by weight of an alcohol having an elevation number of 30 or more, and 4.0 to 11.0% by weight of mushroom;

A preparation step of preparing a famous material mixed with 50% by weight to 65% by weight of cabbage, 10% by weight to 25% by weight of onion, and 5% by weight to 15% by weight of carrot;

And the main ingredient and the main ingredient are placed in a container such that the blending ratio of the main ingredient and the main ingredient is 8 to 20% by weight and the main ingredient is 80 to 92% by weight, and the mixture is heated for 10 to 15 minutes A first heating step;

And the main ingredient and the main ingredient are placed in a container so that the blending ratio of the starch ingredient and the starch ingredient is 55 wt% to 70 wt%, and the starch ingredient is 30 wt% to 45 wt% A secondary heating step for heating;

And a wrapping step of putting the sauteed hot pot prepared in the second heating step into a pouch and then sealing the sauteed sauce pan, and a method for manufacturing the sauteed hot pot for instant cooking

Wherein the sweet potatoes are selected from the group consisting of 8 to 12 wt.% Of pork, 10 to 15 wt.% Of pork, 4 to 6 wt.% Of pork, 4 to 6 wt.% Of onion, 4 to 6% by weight of carrots, 2 to 5% by weight of mushrooms, 1 to 3% by weight of peas, 2 to 5% by weight of garlic, 0.05 to 0.15% 0.5 to 0.4 wt%, again 0.4 to 0.8 wt%, sugar 0.3 to 0.5 wt%, pepper 0.05 to 0.15 wt%, fat 5 wt% to 8 wt%, salt 0.5 wt% to 1 wt% , Doenjang 0.05 to 0.15 wt%, glutinous rice 12 to 18 wt%, and cabbage 25 to 35 wt%.

According to the present invention, it is possible to taste the crunchy texture unique to the roasted beef, which is not fishy and is sour, because it encapsulates the roasted beef in the roasted beef that enters the beef.

In addition, the method for manufacturing the sauteed hot pot for instant cooking according to the present invention improves the taste and nutrition of the saute sauce hot pot as disclosed in the prior art, thereby improving the food preference, so that it can be easily ingested by all ages.

In addition, according to the present invention, there is provided a method for preparing a sauteed hot pot for instant cooking, wherein the hot sauce pot is poured into a pouch and put into a microwave oven for immediate ingestion.

Hereinafter, an embodiment of a method for manufacturing a sauteed hot pot for instant cooking according to the present invention will be described as follows.

Step 1: Preparatory Steps

 According to one embodiment of the present invention, as in the case of the commercially available dauntai, the Dauntai consists of a sundae window composed of the intestines of a cattle or a pig, and a net cave consisting of cereals, meat, vegetables and seasonings inserted into the above-mentioned window.

According to the embodiment of the present invention, Daejungdae consists of porcine intestines and grains are composed of cereals, meat, vegetables and spices.

Here, the pork intestine is 3000g, and the pork sausage is 8904g. Among 8904g of the pork sausage, 900g of pork, 1100g of pork, 500g of onion, 500g of onion, 500g of carrot, 300g of mushroom, 200g of peas, 300g of garlic, 6g of perilla seed, 33 grams, 10 grams of pepper, 600 grams of fat, 70 grams of salt, 7 grams of miso, 1300 grams of glutinous rice, and 2500 grams of cabbage.

The pork meat according to the present invention was converted into a weight ratio of 10.1 wt% of pork, 12.4 wt% of pork, 5.6 wt% of onion, 5.6 wt% of onion, 5.6 wt% of carrot, 3.4 wt% of carrot, 2.2% by weight of peas, 2.5% by weight of garlic, 0.1% by weight of perilla seeds, 0.3% by weight of starch, 0.6% by weight again, 0.4% by weight of sugar, 0.1% by weight of pepper, 6.7% %, Glutinous rice 14.6% by weight, and cabbage 28.1% by weight.

The feature of this embodiment is that it can exhibit the flavor and nutritional benefits of the sweet potato as it contains the sweet potatoes in general terms.

It is known as a high-protein food that the amount of protein increases more than twice through processing through dynamics and ecology, and the amount of protein is about 60% of total ingredients.

As detailed in the cooking bag and cooked-up TV, niacin 3.90 mg, sodium 499.00 mg, protein 80.30 g, vitamin B1 0.09 mg, vitamin B2 0.29 mg, vitamin B6 0.24 mg, vitamin E 3.94 mg of zinc, 1.18 mg of zinc, 13.00 g of folate, 943.00 mg of phosphorus, 3.80 g of lipid, 2.90 mg of iron, 1,210.00 mg of potassium, 415.00 mg of calcium, 347.00 mg of cholesterol and 5.30 g of ash.

In addition, as a low-fat food, it has little cholesterol and high nutritional value, so it activates the metabolism and is good for the examinees, the growing child and the elderly. Especially, it has abundant amino acid such as methanone which protects the liver, and has an excellent effect to relieve hangover after overdose. In addition, as described above, it is also suitable as a diet food because of its low fat and abundant protein.

In addition, when you take the Dae-tae Tae-dae, the effect of holding Tae-tae's unique catch is excellent due to the simple and sweet flavor of Tae-tae.

According to such a composition, the process for preparing the safflower is to dry completely to the extent that there is no moisture, and then the safflower is crushed by grinding. However, pork and fat do not need to be dried, but they are prepared by crushing with moisture.

In addition, the pig intestines are firstly cleaned and then cleaned with flour and salt. Here, when the pig's intestine is secondly washed, it is possible to sufficiently wash the inside of the mouth without salt loss by putting salt into the inside of the mouth.

Next, immerse the glutinous rice in water at room temperature and mix. In this embodiment, cabbage, green onion, onion, carrot, and mushroom, which are vegetables included in the order-to-order cattles, are cut into small pieces and prepared. Peas and garlic should be rinsed well and ready for shredding.

 Next, the prepared material is put into a blender and blended. Herein, in the present embodiment, perilla seed powder, myeonwon, red pepper, sugar, pepper, salt, soybean paste, etc. contained in the order-of-the-day cattle are introduced and mixed well. The ingredients thus prepared are filled into the porcine intestines prepared above to form an apical shape.

Heat the prepared sundae with steam, remove it with mild heat, take it out, cool it in cold water, dry it on a drying rack, and prepare it in the refrigerator.

Step 2: Main material preparation step

In the present embodiment, the main ingredient preparing step is a step of blending water, soy sauce, hot pepper paste, red pepper powder, chopped garlic, liquor and mushroom at a certain ratio to prepare main ingredients,

More specifically, 0.52 wt% of red pepper powder, which is prepared by mixing 75 wt% to 91.96 wt% of water, 0.75 wt% to 2.5 wt% of soy sauce, 0.75 wt% to 3.5 wt% of red pepper paste, and 1: % To 3.2% by weight of chopped garlic, 0.52% to 3.2% by weight of chopped garlic, 1.5% to 5.5% by weight of an alcoholic beverage having an elevation number of 30 or more and 4.0% to 11.0% by weight of mushroom are mixed to prepare a main ingredient having a spice function .

In the present embodiment, the main ingredients are 9 kg of water, 200 g of soy sauce, 200 g of red pepper paste, 80 g of red pepper powder, 80 g of minced garlic, 250 g of sake, and 700 g of mushroom.

At this time, among the materials constituting the main ingredient, the minced garlic and the sake have the function of removing the poultry specific poultry, and when the content ratio is out of the above range, it is difficult to remove the odor or the dysfunctional taste may be lowered. It is preferable to control the content ratio of the chopped garlic and the wine within the above-mentioned range.

The water uses ground water and the soy sauce uses soy sauce. And red pepper powder is prepared by blending Cheongyang red pepper and common red pepper in a weight ratio of 1: 1.

In this embodiment, a high-strength alcohol having a degree of 30 ° or more is used, and in this embodiment, a soju having an alcohol concentration of 30 ° is used.

And mushrooms use shiitake mushrooms as specific examples. The shiitake mushrooms contain eridadenin, which removes cholesterol to make blood flow well, and it is good for health because it has plenty of vitamin D. Also, when you add shiitake mushrooms to vegetable dishes, the richness becomes strong because it contains guanylic acid, which is a rich ingredient in shiitake mushrooms.

In particular, shiitake mushrooms are rich in flavor, and when dried shiitake mushrooms are called water, guanylic acid, which is a rich flavor ingredient, and eridadenine, which is a cholesterol-removing ingredient, dissolve in water. It is preferable to use it by calling.

Step 3: Preparatory material preparation step

This step is a step to prepare the ingredients to add to the flavor of Tae-tae Tae-dae hotpot. It cuts cabbage, onion, carrot, red pepper, and wave into a certain size so that it can be eaten in a bite.

Thus, it has a visible effect by enhancing the flavor of Hwangtae Sundae Hotpot, which can enhance the appetite of the dishwasher.

Said famous material is composed of a mixture of cabbage 50% by weight to 65% by weight, onion 10% by weight to 25% by weight and carrot 5% by weight to 15% by weight.

In the present embodiment, the concrete composition of the above-mentioned high-grade material is 500 g of cabbage, 160 g of onion, 100 g of carrot, 100 g of red pepper and 100 g of par.

Step 4: Primary heating step

In this step, the main material prepared in the first step and the main material prepared in the second step are added to the container and heated.

The primary heating is performed for 10 minutes to 15 minutes.

The blend ratio of the sweet potato powder and the main ingredient put in the container is 8 wt% to 20 wt% and 20 wt% to 92 wt% of main ingredients.

When the mixing ratio of the main ingredients is less than 80% by weight, the flavor is too weak to taste the unique taste of the sweet potato porridge. When the content of the main ingredients exceeds 92% by weight, Is preferably limited within the above-mentioned range.

In the present embodiment, 10,510 g of the main material is used based on 1,500 g of Hwangtaesun.

Step 5: Secondary heating step

This step is a secondary heating step which is performed continuously after the primary heating, and further heated material is added to the container to add flavor.

In this step, the high-quality material is put in a container and heated for 5 minutes to 10 minutes. Following this process, the Han Tae-seon Taejeon is completed.

Here, the amount of the extruded material is determined on the basis of the amount of the extrudate, and the extrudate is added at a blending ratio of 55 wt% to 70 wt% of the extrudate and 30 wt% to 45 wt% of the extruded material.

In this embodiment, 960 g of a high-quality material is used based on 1,500 g of Hwangtaesundae.

Step 6: Packaging Step

This step is a step of cooling the sauteed hot pot prepared in the second heating step so as to be available for sale.

The sauteed hot pot prepared in the second heating step is packed in a pouch in a unit of 200g to 300g suitable for one person to be sealed and sealed.

At this time, a proper amount of preservative which is harmless to the human body can be used to extend the shelf life if necessary.

The thus-prepared instant-cooked sauteed hotpot can be easily eaten by opening the pouch in a container and then heating it in a microwave oven for 2 to 4 minutes.

The method for manufacturing the instant-cooking-for-instant-cooking-for-instant-cooking-for-instant-cooking-for-instant-cooking-hotpot can be applied to various industries such as food manufacturing, restaurant business, and distribution business Is very wide.

Claims (2)

Wherein the premix comprises 20 wt.% To 30 wt.% Of a glazed window and 70 wt.% To 80 wt.% Of glazed pottery, wherein the glaze has at least 10 wt.% Or more based on 100 wt. The preparation stage of Tae - Tae Seon;
0.52 to 3.2% of red pepper powder prepared by mixing 75% by weight to 91.96% by weight of water, 0.75% by weight to 2.5% by weight of soybeans, 0.75% by weight to 3.5% by weight of red pepper paste, % Of garlic, 0.52 to 3.2% by weight of chopped garlic, 1.5 to 5.5% by weight of an alcohol having an elevation number of 30 or more, and 4.0 to 11.0% by weight of mushroom;
A preparation step of preparing a famous material mixed with 50% by weight to 65% by weight of cabbage, 10% by weight to 25% by weight of onion, and 5% by weight to 15% by weight of carrot;
And the main ingredient and the main ingredient are placed in a container such that the blending ratio of the main ingredient and the main ingredient is 8 to 20% by weight and the main ingredient is 80 to 92% by weight, and the mixture is heated for 10 to 15 minutes A first heating step;
And the main ingredient and the main ingredient are placed in a container so that the blending ratio of the starch ingredient and the starch ingredient is 55 wt% to 70 wt%, and the starch ingredient is 30 wt% to 45 wt% A secondary heating step for heating;
The method of claim 1, wherein the sauteed hot pot prepared in the second heating step is cooled and sealed in a pouch.
The method according to claim 1,
Wherein the sweet potatoes are selected from the group consisting of 8 to 12% by weight of pork, 10 to 15% by weight of pork, 4 to 6% by weight of lobster, 4 to 6% by weight of onion, 4 to 6 wt% of carrots, 2 to 5 wt% of mushrooms, 1 to 3 wt% of peas, 2 to 5 wt% of garlic, 0.05 to 0.15 wt% of perilla seed, 0.2 wt% By weight, from 0.4% by weight to 0.8% by weight, from 0.3% by weight to 0.5% by weight of sugar, from 0.05% by weight to 0.15% by weight of pepper, from 5% by weight to 8% by weight of fat, Wherein the soybean paste comprises 0.05 to 0.15 wt% of doenjang, 12 to 18 wt% of glutinous rice, and 25 to 35 wt% of cabbage.