KR20210016952A - method for making sundae - Google Patents

Abstract

A method for manufacturing sundae according to an embodiment of the present invention includes the steps of: (a) processing a pig intestine to prepare a sundae outer layer; (b) preparing sundae fillings by mixing pork, kimchi, dried radish strips, cellophane noodles, buckwheat, peanut, sunflower seed, pepper, ginger, garlic, green onion, onion, beet, cabbage, lard and pig blood; (c) filling the inside of the sundae outer layer with the fillings, and sealing both ends of the sundae outer layer to produce sundae; and (d) boiling the sundae.

Description

Method for making sundae{method for making sundae}

The present invention relates to a method for producing sundae, and more particularly, to a method for producing sundae that can remove odors peculiar to pig intestines and pig skin, thereby providing improved flavor and taste of sundae.

Sundae is one of Korea's traditional foods. In general, a sundae shell made from cleansed pig intestines is filled with sundae beef prepared by mixing pork, vermicelli, pig, tofu, carrots, onions, and various seasonings. It is known to be cooked in steam.

In addition, Sundae is a nutritious food. In oriental medicine, pig blood among the Sunji helps to treat or relieve anemia, kidney weakness, headache, and dizziness, and pig intestines have the effect of releasing poisons such as lead, mercury, rich people, and sulfur. In addition, as it is known to contain a wealth of beneficial ingredients such as vitamin E, vitamin B1, B2, and zinc, it is one of the foods that attract attention in the modern society where interest in health is increasing.

Unlike traditional sundae, in recent years, chalsundae, which is mainly composed of vermicelli, vegetable sundae, which is mainly composed of vegetables, and assorted sundae, which contains vermicelli and vegetables as the main ingredient along with meat, have been developed. It is sold at large supermarkets.

However, pork skin (usually composed of 45% blood cells and 55% plasma) and pig intestines used for sundae provide the unique color, flavor, and texture of sundae, while retaining a unique odor, they may have rejection. do.

The technical problem to be achieved by the method of manufacturing sundae according to the technical idea of the present invention is to provide a method for manufacturing sundae that improves the flavor and taste of sundae by removing the odor peculiar to pig intestines and pig skin.

The technical problem to be achieved by the sundae manufacturing method according to the technical idea of the present invention is not limited to the above-mentioned problem, and another problem that is not mentioned will be clearly understood by those skilled in the art from the following description.

Sundae manufacturing method according to an embodiment according to the technical idea of the present invention, (a) preparing a sundae shell by processing a pig intestine; (b) preparing sundae beef by mixing pork, kimchi, dried radish, vermicelli, buckwheat, peanut, sunflower seed, pepper, ginger, garlic, leek, onion, beet, cabbage, pork oil and pork skin; (c) a step in which the sundae cow is filled into the inner shell of the sundae, and both ends of the sundae shell are sealed to be sequentially generated; And (d) may be characterized in that it comprises the step of boiling the sundae.

In addition, in step (b), the sundae beef is 9 parts by weight to 11 parts by weight of pork, 0.9 parts by weight to 1.1 parts by weight of kimchi, 0.9 parts by weight to 1.1 parts by weight of dried radish, 4.8 parts by weight to 5.2 parts by weight of vermicelli, 0.9 parts by weight Part to 1.1 parts by weight buckwheat, 0.4 to 0.6 parts by weight peanut, 0.4 to 0.6 parts by weight sunflower seeds, 0.095 to 0.105 parts by weight pepper, 0.25 to 0.35 parts by weight ginger, 0.4 to 0.6 parts by weight Parts of garlic, 0.2 parts by weight to 0.3 parts by weight leek, 0.9 parts by weight to 1.1 parts by weight onion, 0.18 parts by weight to 0.22 parts by weight beets, 0.9 parts by weight to 1.1 parts by weight cabbage, 0.9 parts by weight to 1.1 parts by weight pork oil and 3.7 It may be a mixture of parts by weight to 4.3 parts by weight of pork skin.

In addition, pork, kimchi, dried radish, vermicelli, ginger, garlic, leek, onion, beet and cabbage are in the form of chopped, buckwheat, peanut, sunflower seeds and pepper are in the form of powder, and pork oil and pork skin are in the form of liquid. It can be.

In addition, the case has an open upper surface, and a plurality of through needles protruding vertically from the bottom surface are formed, and in step (d), the sundae may be stacked inside the case in a state that is penetrated by the through needles. .

In addition, protrusions spaced apart at predetermined intervals along the length direction may be formed on the outer peripheral surface of the penetrating needle.

In addition, a needle space may be formed in a shape corresponding to the penetrating needle in the longitudinal direction of the penetrating needle, and a plurality of guide holes may be formed on the outer peripheral surface of the penetrating needle to be connected to the needle space.

In addition, in step (d), water is added to the case, the water is placed under the sundae, and the sundae can be boiled by steam vaporized from water.

In addition, in step (d), the broth is added to the case, the sundae is added to the broth, and the sundae can be boiled with boiling broth.

In addition, the broth can be made from anchovies or vegetables.

Also, the pig intestine may be small stool.

The method for manufacturing sundae according to the embodiments according to the technical idea of the present invention allows the smell and taste of sundae to be improved by removing the smell peculiar to pig intestines and pig skin, different from the prior art.

However, the effects that can be achieved by the sundae manufacturing method according to an embodiment of the present invention are not limited to those mentioned above, and other effects not mentioned can be clearly understood by those skilled in the art from the following description. There will be.

In order to more fully understand the drawings cited in the present specification, a brief description of each drawing is provided.
1 is a flowchart illustrating a method of manufacturing a sundae according to an embodiment of the present invention.
2 is a diagram illustrating a case used in a method for manufacturing a sundae according to an embodiment of the present invention.

In the present invention, various modifications may be made and various embodiments may be provided, and specific embodiments are illustrated in the drawings and will be described in detail through detailed description. However, this is not intended to limit the present invention to specific embodiments, and the present invention should be understood to include all changes, equivalents, and substitutes included in the spirit and scope of the present invention.

In describing the present invention, when it is determined that a detailed description of a related known technology may unnecessarily obscure the subject matter of the present invention, a detailed description thereof will be omitted. In addition, numbers (eg, first, second, etc.) used in the description of the present specification are merely identification symbols for distinguishing one component from another component.

In addition, in the present specification, when one component is referred to as "connected" or "connected" to another component, the one component may be directly connected or directly connected to the other component, but specially It should be understood that as long as there is no opposing substrate, it may be connected or may be connected via another component in the middle.

In addition, as for the constituent elements represented by'~ unit' in the present specification, two or more constituent elements may be combined into one constituent element, or one constituent element may be divided into two or more for each more subdivided function. In addition, each of the components to be described below may additionally perform some or all of the functions that other components are responsible for in addition to its own main function, and some of the main functions that each component is responsible for are different. It goes without saying that it may be performed exclusively by components.

Hereinafter, embodiments according to the technical idea of the present invention will be sequentially described in detail.

1 is a flowchart illustrating a method for manufacturing a sundae according to an embodiment of the present invention, and FIG. 2 is a diagram illustrating a case 10 used in a method for manufacturing a sundae according to an embodiment of the present invention.

In the sundae manufacturing method of this embodiment, first, a step (S101) in which pig intestines are processed and prepared as a sundae shell may be performed. In step S101, the contents of the pig intestine are removed, and the inside of the pig intestine can be washed cleanly with water. It is preferable that the water used for washing is discharged from the inside of the pig intestine. In addition, it is preferable that the pig intestine is small intestine. Small intestine can cause relatively little odor in pig intestines.

Subsequently, a step (S102) in which sundae cattle are prepared may be performed. In step S102, pork, kimchi, dried radish, vermicelli, buckwheat, peanuts, sunflower seeds, pepper, ginger, garlic, green onions, onions, beets, cabbage, pork oil and pork skin are mixed, but it is preferable that they are uniformly mixed. . In addition, pork, kimchi, dried radish, vermicelli, ginger, garlic, leek, onion, beet, and cabbage may be made in the form of finely chopped, and buckwheat, peanuts, sunflower seeds and pepper may be made in the form of powder, and pork oil And the pig skin may be made in the form of a liquid.

On the other hand, the sundae beef of this embodiment is 9 parts by weight to 11 parts by weight, preferably 10 parts by weight of pork, 0.9 parts by weight to 1.1 parts by weight, preferably 1 part by weight of kimchi, 0.9 parts by weight to 1.1 parts by weight, preferably Preferably, 1 part by weight of non-dried, 4.8 parts by weight to 5.2 parts by weight, preferably 5 parts by weight of vermicelli, 0.9 parts by weight to 1.1 parts by weight, preferably 1 part by weight of buckwheat, 0.4 parts by weight to 0.6 parts by weight, preferably 0.5 parts by weight of peanut, 0.4 parts by weight to 0.6 parts by weight, preferably 0.5 parts by weight of sunflower seeds, 0.095 parts by weight to 0.105 parts by weight, preferably 0.1 parts by weight of pepper, 0.25 parts by weight to 0.35 parts by weight, preferably 0.3 Parts by weight of ginger, 0.4 parts by weight to 0.6 parts by weight, preferably 0.5 parts by weight of garlic, 0.2 parts by weight to 0.3 parts by weight, preferably 0.25 parts by weight of green onion, 0.9 parts by weight to 1.1 parts by weight, preferably 1 part by weight Onion, 0.18 parts by weight to 0.22 parts by weight, preferably 0.2 parts by weight of beet, 0.9 parts by weight to 1.1 parts by weight, preferably 1 part by weight of cabbage, 0.9 parts by weight to 1.1 parts by weight, preferably 1 part by weight of pork oil And 3.7 parts by weight to 4.3 parts by weight, preferably 4 parts by weight of pig blood.

For example, Sundae beef is 10 kg of pork, 1 kg of kimchi, 1 kg of dried radish, 5 kg of sweet noodles, 1 kg of buckwheat, 0.5 kg of peanuts, 0.5 kg of sunflower seeds, 0.1 kg of pepper, 0.3 Kg of ginger, 0.5 kg of garlic, 0.25 kg (that is, 10 pieces) of green onion, 1 kg (ie, 10 pieces) of onion, 0.2 kg (ie, 2 pieces) of beets, 1 kg (ie, 1 piece) of It can be prepared by mixing cabbage, 1 kg of pork oil and 4 kg of pork skin.

Subsequently, a step (S103) in which the sundae cows are filled in the inner shell of the sundae may be sequentially generated. In step S103, while the sundae shell is filled with sundae cattle, both ends are sealed. Due to this, the sundae cow can be stably maintained in a state filled with the sundae shell.

In addition, in step S103, the sundae cow may be filled in the sundae sheath in consideration of the volume of the sundae sheath.

Subsequently, the step of boiling the sundae (S104) may be performed. In step S104, the sundae may be boiled by steam or broth.

On the other hand, when the sundae is boiled by steam, the sundae is separated from the water. The water is heated and vaporized into steam, and the steam is brought into contact with the sundae to boil the sundae.

In addition, when the sundae is boiled with broth, it is heated while being immersed in the broth and boiled by boiling broth. Here, the soup may be absorbed in the sundae, and the broth may be prepared using anchovies, vegetables, etc., not meat. The unique smell of sundae can be removed by the broth as described above, and the sundae can have a light taste.

Sundae boiled through step S104 as described above may be consumed.

In the case 10 used in the step S104 of boiling the sundae in the method of manufacturing the sundae of the present embodiment, the upper surface 10a is opened, and the through needles 11 protruding vertically from the bottom surface 10b may be formed. . The case 10 may be a polygonal columnar case or a cylindrical case in addition to the square columnar case shown in the drawing. It is preferable that the through needles 11 are closely arranged.

Protrusions 111 spaced apart at predetermined intervals along the length direction may be formed on the outer peripheral surface of the through needle 11. The protrusion 111 may have an annular shape in a shape that gradually decreases after the diameter of the through needle 11 gradually increases. The sundae penetrating through the penetrating needle 11 by the protrusion 111 does not slide down to the bottom surface 10b of the case 10 without resistance and is caught in the middle. If another sundae is stacked on the upper side, the sundae located on the lower side may be pushed down by its weight, but it is not completely lowered to the bottom surface (10b) by the protrusion 111 and between the sundae and the sundae located on the upper side. You can form a space For this reason, the sundae can be stacked in a state that penetrates the penetrating needles 11 in the case 10 while maintaining a predetermined distance between them. In this state, the sundae can be boiled. In order to boil the sundae, stock or water may be added to the case 10. Here, the broth is put into the case 10 so that the sundae can be put in the broth, and the sundae can be boiled with boiled broth. In addition, water is put into the case 10 so as to be dT located under the sundae, and the sundae may be boiled by steam vaporized from water.

When the sundae is in close contact with each other and stacked, the contact with the steam or sundae is restricted. However, the steam or broth can flow freely in the space formed by the gap between the sundae. Steam or broth can evenly contact the sundae, so that the sundae can be cooked evenly.

In addition, a needle space 112 and an induction hole 113 are formed in the through needle 11. The needle space 112 is formed in the longitudinal direction of the through needle 11 inside the through needle 11 and has a shape corresponding to the through needle 11. In addition, the guide hole 113 may be formed in a plurality, and may be formed on the outer peripheral surface of the through needle 11 to be connected to the needle space 112.

In addition, in the state where steam is generated in the case 10, the steam flows into the needle space 112 through the induction hole 113 not corresponding to the sundae, and the inside of the sundae through the induction hole 113 corresponding to the sundae. Can be reached. For this reason, the sundae can be boiled evenly by being in contact with the steam evenly inside and outside, so that the sundae can be boiled quickly.

On the other hand, in the state where the broth is put into the case 10, the broth is introduced into the needle space 112 through the induction hole 113 not corresponding to the sundae, and the induction hole 113 corresponding to the sundae. ), you can reach the interior of Sundae. Due to this, the boiled broth can be absorbed in the sundae, and the sundae can have a light taste due to the broth.

In the method of manufacturing the sundae of the present embodiment, the sundae may evenly contact steam or broth through the through needle 11 and absorb the steam or broth evenly as a whole. For this reason, the sundae manufacturing method of the present embodiment enables the sundae to be boiled quickly and evenly, and to remove the unique odor of the sundae.

On the other hand, the penetrating needle 11 of the present embodiment is shown in a shape including the protrusion 111, the needle space 112 and the guide hole 113, but does not include the needle space 112 and the guide hole 113 It can also be made in a form.

Example

First, pig intestines were processed and prepared as sundae skins.

Then, 10 kg of pork, 1 kg of kimchi, 1 kg of dried radish, 5 kg of sweet noodles, 1 kg of buckwheat, 0.5 kg of peanuts, 0.5 kg of sunflower seeds, 0.1 kg of pepper, 0.3 kg of ginger, 0.5 Kg of garlic, 0.25 kg (that is, 10 pieces) of leek, 1 kg (ie, 10 pieces) of onion, 0.2 kg (ie, 2 pieces) of beets, 1 kg (ie, 1 piece) of cabbage, 1 kg of Pork oil and 4 kg of pork skin were mixed and prepared as sundae beef.

Subsequently, the sundae cows were filled in the sundae shell and produced in order.

Then, the sundae was boiled.

Hereinafter, with respect to the sundae according to the method for producing sundae in this example, a sensory test was conducted and compared with respect to taste, aroma, and texture. The sensory test was conducted on 50 general consumers, and the 9-point scoring method as shown in Table 1 was used for the score and evaluation criteria, and the evaluation results are shown in Table 2 below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Bad One Very bad

division flavor incense Texture Remove meat odor Example 9.3 9.2 9.3 9.7

Referring to Table 2, it was confirmed that the taste, aroma, and texture of the examples were very excellent.

Above, the technical idea of the present invention has been described in detail with reference to preferred embodiments, but the technical idea of the present invention is not limited to the above embodiments, and those skilled in the art within the scope of the technical idea of the present invention Various modifications and changes are possible by the user.

Claims (10)

(a) the pig intestine is processed to prepare a sundae shell;
(b) preparing sundae beef by mixing pork, kimchi, dried radish, vermicelli, buckwheat, peanut, sunflower seed, pepper, ginger, garlic, leek, onion, beet, cabbage, pork oil and pork skin;
(c) a step in which the sundae cow is filled into the inner shell of the sundae, and both ends of the sundae sheath are sealed and sequentially generated; And
(d) the sundae manufacturing method comprising the step of boiling the sundae.
The method of claim 1, wherein in step (b),
Sundae beef is 9 parts by weight to 11 parts by weight of pork, 0.9 parts by weight to 1.1 parts by weight of kimchi, 0.9 parts by weight to 1.1 parts by weight of dried radish, 4.8 parts by weight to 5.2 parts by weight of sweet noodles, 0.9 parts by weight to 1.1 parts by weight buckwheat, 0.4 Parts by weight to 0.6 parts by weight peanut, 0.4 parts by weight to 0.6 parts by weight sunflower seeds, 0.095 parts by weight to 0.105 parts by weight pepper, 0.25 parts by weight to 0.35 parts by weight ginger, 0.4 parts by weight to 0.6 parts by weight garlic, 0.2 parts by weight to 0.3 Parts by weight leek, 0.9 parts by weight to 1.1 parts by weight onion, 0.18 parts by weight to 0.22 parts by weight beet, 0.9 parts by weight to 1.1 parts by weight cabbage, 0.9 parts by weight to 1.1 parts by weight pork oil and 3.7 parts by weight to 4.3 parts by weight pork skin Sundae manufacturing method, characterized in that mixing.
The method of claim 2,
Pork, kimchi, dried radish, vermicelli, ginger, garlic, leek, onion, beet and cabbage are in the form of chopped, buckwheat, peanut, sunflower seed and pepper are in the form of powder, and pork oil and pork skin are in the form of liquid. Sundae manufacturing method characterized by.
The method of claim 1,
The case has an open top surface, and a plurality of penetrating needles protruding vertically from the bottom surface are formed,
In step (d),
The sundae manufacturing method, characterized in that the sundae is stacked inside the case while being pierced by penetrating needles.
The method of claim 4,
Sundae manufacturing method, characterized in that the protrusions spaced apart at predetermined intervals along the length direction are formed on the outer peripheral surface of the through needle.
The method according to claim 4 or 5,
A method of manufacturing a sundae, characterized in that a needle space is formed in a shape corresponding to the penetrating needle in a length direction of the penetrating needle, and a plurality of guide holes are formed on an outer peripheral surface of the penetrating needle to be connected to the needle space.
The method of claim 4, wherein in step (d),
Water is put into the case, and the water is located under the sundae,
Sundae production method, characterized in that boiled by steam vaporized from water.
The method of claim 4, wherein in step (d),
The broth is added to the case, the sundae is added to the broth,
Sundae manufacturing method, characterized in that the boiled with boiling broth.
The method of claim 8,
The broth is a method for producing sundae, characterized in that it is produced from anchovies or vegetables.
The method of claim 1,
Pig intestine is a sundae manufacturing method, characterized in that the small window.

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