KR20210023322A - Fride Glutinous Rice Sundae and process for production thereof - Google Patents
Fride Glutinous Rice Sundae and process for production thereof Download PDFInfo
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Abstract
Description
본 발명은 찹쌀순대튀김의 제조방법 및 그 방법으로 제조된 찹쌀순대튀김에 관한 것으로, 더욱 상세하게는 순대소로 찹쌀을 충진한 찹쌀순대의 수분에 의한 찹쌀의 질퍽한 식감과 순대 고유의 잡내를 제거하여 바삭하고 고소한 식감과 맛을 형성하여 순대를 좋아하지 않는 사람도 순대를 쉽게 접할 수 있고, 잡내가 제거되어 찹쌀순대의 기호도가 향상되는 찹쌀순대튀김의 제조방법 및 그 방법으로 제조된 찹쌀순대튀김에 관한 것이다. The present invention relates to a manufacturing method of glutinous rice sundae tempura and glutinous rice sundae tempura prepared by the method, and more particularly, by removing the squishy texture of glutinous rice and the unique smell of sundae by the moisture of the glutinous rice sundae filled with glutinous rice with sundae About the manufacturing method of glutinous rice sundae tempura in which the taste is improved by forming a crispy and savory texture and taste so that even people who do not like sundae can easily access it, and the taste of the sundae is removed, and the glutinous rice sundae fried by the method will be.
일반적으로 순대는 돼지 창자에 숙주, 우거지, 찰밥과 돼지 선지를 섞어서 된장으로 간을 하여 채운 후 삶은 음식으로 각 지역마다 다양한 형태의 순대가 만들어지고 있다.In general, sundae is a food made by mixing pig intestines with bean sprouts, woogeji, sticky rice, and pork linen, seasoned with miso, and then boiled. Various types of sundae are made in each region.
이렇게 제조된 순대를 기름에 튀긴 순대튀김은 바삭하고 부드러운 맛이 어우러져 어린이를 중심으로 인기를 끌고 있다. 이러한 튀김은 아이들의 간식용으로 많이 판매되고 있지만 다른 튀김재료와는 달리 순대 특유의 잡내가 나기 때문에 일부 어린이들이 영양가 높은 순대튀김을 기피하는 사람들이 있다.Sundae fried in oil prepared in this way is popular with children because of its crispy and soft taste. These tempura are sold a lot for children's snacks, but unlike other tempura ingredients, some children avoid sundae tempura with high nutritional value because it has a unique smell of sundae.
따라서 잡내를 제거하기 위한 순대를 만드는 방법이 국내 특허등록 제0394538호(산채순대 및 이를 이용한 순대국), 국내 특허등록 제1419825호(기능성 순대의 제조방법;뽕나무의 추출액과 분말 형태의 뽕입가루 및 덱스트린 전분이용) 및 국내 특허등록 제0612817호(해산물이 함유된 순대국)에 개시되어 있다.Therefore, the method of making sundae to remove bad smells is domestic patent registration No. 0394538 (Sanchae sundae and sundae-guk using the same), domestic patent registration No. 1419825 (manufacturing method for functional sundae; mulberry mouth powder and dextrin in powder form and extract of mulberry tree). Starch use) and domestic patent registration No. 0612817 (sundae-guk containing seafood).
하지만 이와 같은 종래의 등록된 순대제조방법에 의한 순대역시 잡내가 여전히 남아있고, 이로 인해 어린이나 순대를 좋아하지 않는 사람들은 여전히 순대를 기피하는 문제가 있다. 또한, 이와 같은 종래 등록된 순대제조방법을 통해 제조된 순대를 기호도를 높이기 위해 튀김형태로 튀겨 제공하고자 하는 노력이 있으나 순대 자체의 수분함량이 높은 관계로 잡내의 제거가 용이하지 못하고, 튀김조리 후, 바로 취식하지 않고 잠시만 지체하여도 순대 자체에서의 수분의 이동으로 인해 튀김의 바삭함을 느낄 수 없다라는 단점이 있다. However, the sundae by the conventional registered sundae manufacturing method still remains, and for this reason, there is a problem that children and people who do not like sundae still avoid sundae. In addition, there is an effort to provide fried sundae prepared through the conventionally registered sundae manufacturing method in a fried form in order to increase the preference, but it is not easy to remove the inside of the sundae due to the high moisture content of the sundae itself. However, even if you don't eat right away and delay for a while, there is a disadvantage that you cannot feel the crunchiness of the fried food due to the movement of moisture in the sundae itself.
더욱이 상기 종래 순대를 튀김조리 후, 순대튀김으로 보관하는 시간이 일정시간이 지나면서 외부의 환경조건에 따라 순대로부터 수분이 튀김옷으로 흡수되기 때문에 바삭한 식감을 더 잃어버리는 문제점이 있다.In addition, after the conventional sundae is fried and cooked, there is a problem in that the crispy texture is further lost because moisture from the sundae is absorbed into the fried clothes according to external environmental conditions as a certain time elapses in storing the sundae as tempura.
즉, 종래 순대는 튀김조리하더라도 순대소의 수분으로 인해 더 오랜 시간 튀김조리하거나 튀김은 반복하여 튀겨야 하는 문제가 있고, 이와 같은 조리방법으로 계속적인 튀김조리시 오히려 순대의 피(皮)가 탄화되어 식감이 떨어지거나 먹지 못할 정도가 되는 문제가 발생되고 있다. In other words, even if the sundae is fried, the sundae has a problem in that it has to be fried for a longer time due to the moisture of the sundae, or the frying must be repeatedly fried. There is a problem that the texture is deteriorated or becomes uneatable.
한편, 상기 기능성 순대이외 현제 널리 유통되고 판매되고 있는 찹쌀 순대의 경우도 찹쌀을 물에 불리고, 순대소로 충진되는 다양한 식재료를 모두 일정하게 익혀 순대피에 채우고 있어 튀김조리시, 수분으로 인해 기름이 사방으로 비산되어 주변 조리부가 오염되는 문제와 더불어 튀김조리 후 수분으로 인해 튀김옷이 눅눅해지거나 식감이 바삭하지 못하는 문제가 발생되고 있다. 더욱이, 종래의 순대 튀김은 튀김옷을 별도로 입혀 튀기기 때문에 순대피의 질긴 식감은 그대로 남아 있고, 순대피와 튀김옷이 일체화되지 못하고 따로 분리되어 튀김옷이 순대로부터 벗겨져 튀김의 식감을 전혀 느끼지 못하는 문제가 있다. On the other hand, in the case of glutinous rice sundae, which is currently widely distributed and sold in addition to the above functional sundae, the glutinous rice is soaked in water, and all the various ingredients filled with sundae are cooked regularly and filled in the sundae. In addition to the problem of being scattered and contaminated in the surrounding cooking area, the fried clothes become moist due to moisture after cooking, or the texture is not crispy. Moreover, since the conventional tempura of sundae is fried with a separate coat of tempura, the tough texture of sundaepi remains as it is, and the sundae and tempura are not integrated and separated, so that the tempura is peeled off from the sundae, so that the texture of tempura is not felt at all.
더욱이, 이러한 순대소와 순대피의 수분으로 인해 순대 고유의 잡내가 최초 튀김조리시에는 잠시 억제할 수 있으나 일정시간이 지나면 다시금 순대의 잡내가 여전히 발산되어 순대의 기호도가 떨어지는 문제가 있다.In addition, due to the moisture in the sundaeso and sundae, the sundae's unique misa can be suppressed for a while during the first frying, but after a certain period of time, the sundae's miscellaneous smell is still emanating again, resulting in a problem that the preference of Sundae is degraded.
한편, 튀김조리시에도 순대소와 찹쌀이 이미 물에 불려진 상태에서 튀겨지는 이유로 찹쌀의 찰기가 그대로 있어 튀김의 바삭함이 없고, 튀김조리된 찹쌀순대를 별도의 소스와 버무리면 튀김조리 이전의 순대상태로 돌아오는 문제가 있어 튀김순대의 고소함이나 바삭함을 느낄 수 없는 문제가 있다.On the other hand, even during deep-fried cooking, the stickiness of the glutinous rice remains intact for the reason that the sundae beef and glutinous rice are fried while they are already soaked in water, so there is no crunchiness of the tempura.If you mix the fried-cooked glutinous rice sundae with a separate sauce, it is the sundae state before the deep-fried cooking. There is a problem that comes back to the tempura sundae, so you can't feel the savory or crispy tempura sundae.
한편, 이러한 문제점을 개선하고자 최근 개시되고 있는 순대로는 찹쌀순대에 황태를 포함하여 튀김조리한 순대가 개시되고 있다. 상기 황태순대 튀김은 대한민국 등록특허 제10-1915611호로 소개되어 있다.On the other hand, in order to improve this problem, the recently disclosed sundae, which includes glutinous rice sundae and yellow pollack, has been disclosed. The fried Hwangtae Sundae is introduced as Korean Patent No. 10-1915611.
상기 황태순대 튀김은 찹쌀순대에 황태를 순대소로 포함하여 충진한 것으로, 황태로 인해 비린내가 나지 않고, 담백하며, 고소한 맛과 바삭한 식감을 유지한다고 소개되어 있다.The fried Hwangtae Sundae is a glutinous rice sundae filled with Hwangtae as sundaeso, and it is introduced that it does not have a fishy smell due to yellow pollack, is light, and maintains a savory taste and crispy texture.
이와 같은 황태순대 튀김은 황태를 건조하여 분말형태로 분쇄하고, 찹쌀을 상온에서 물에 불리고, 나머지 순대소를 작은 크기로 잘라 준비한 후, 완도콩, 마늘도 함께 분쇄기에 갈아 준비하여 양념과 배합한 후, 순대피(순대창자)에 충전하여 순대형태로 만든 다음 이를 다시 냉각하여 건조하고, 냉장실에서 숙성시켜 준비한다. 이후, 수분이동방지층 즉, 감자전분, 건조감자가루, 단백질, 유화제를 혼합하여 순대에 도포한 후, 튀김옷을 입혀 튀기는 과정을 거쳐 제조하고 있다.For this deep-fried Hwangtae Sundae, dried Hwangtae and crushed it into powder, soaked glutinous rice in water at room temperature, cut the remaining sundae into small pieces, and prepared by grinding peas and garlic in a grinder and mixed with seasoning. After that, it is filled in a sundae (sundae intestine) to form a sundae, then cooled again, dried, and aged in a refrigerator to prepare. Thereafter, a moisture migration prevention layer, that is, potato starch, dried potato powder, protein, and an emulsifier are mixed and applied to the sundae, followed by a process of frying with a frying cloth.
하지만, 상기 종래 황태순대 튀김은 건조된 황태를 분말형태로 더 포함하는 것 이외에는 특별한 특징이 없는 것으로, 상기 종래 황태순대 튀김에 소개되고 있는 수분이동을 차단하기 위한 수분이동방지층을 형성하는 가교감자전분, 건조 감자가루, 단백질, 유화제는 이미 시중에서 대량으로 유통판매되고 있는 부침가루나 튀김가루의 성분으로 부침가루나 튀김가루의 성분을 보면 밀가루, 감자가루, 옥수수가루, 감자전분, 옥수수전분, 단백질, 유화제, 소금 등이 포함되어 있는 것으로 특별한 곤란성이 없는 것입니다. However, the conventional fried Hwangtae sundae has no special features other than further including dried yellow pollack in the form of powder, and crosslinked potato starch that forms a moisture transfer prevention layer to block moisture transfer introduced in the conventional fried Hwangtae sundae , Dried potato powder, protein, and emulsifier are ingredients of pancake powder or fried powder that are already sold in large quantities on the market. Looking at the ingredients of pancake powder or fried powder, wheat flour, potato powder, corn powder, potato starch, corn starch, protein, emulsifier , Salt, etc. are included, so there is no particular difficulty.
즉, 이미 시중에 유통되고 있는 튀김가루나 부침가루는 밀가루 대용으로 사용하는 것으로, 튀김가루나 부침가루를 이용하여 튀김옷을 반죽하고, 재료를 튀기기 적당한 크기로 잘라 분말형태의 튀김가루나 부침가루를 튀김재료에 도포한 후, 튀김옷을 입혀 기름에 튀기는 일련의 과정을 살펴볼 때, 종래 황태순대튀김의 수분방지이동층의 형성은 이미 공공연히 실시하고 있는 것이며, 그 성분 역시 이미 시중에 유통되고 있는 부침가루나 튀김가루의 성분으로 특별히 기존 튀김조리보다 더 바삭함을 향상시키는 것은 아니다. In other words, tempura powder or pan-chim powder that is already on the market is used as a substitute for flour, and knead the dough using tempura powder or pan-chim powder, and cut the ingredients into suitable size for frying. When looking at a series of processes of frying in oil after applying, frying in oil, the formation of the moisture-preventing moving layer of fried Hwangtae sundae has already been publicly carried out, and its ingredients are also those of fried pancakes and tempura powder that are already on the market. As an ingredient, it does not improve the crunchiness more specifically than conventional fried dishes.
따라서, 상기 황태순대튀김 역시 튀김조리후 튀김옷과 순대피간의 박리로 인한 이탈로 인해 순대튀김의 섭취도중 튀김옷이 분리되는 문제점과 순대소의 수분으로 인한 찹쌀의 찰진 식감이 그대로 유지되어 바삭함이 떨어지는 문제가 있으며, 오히려 수분이동방지층으로 인해 순대소 내부의 수분이 외부로 이탈되지 않아 순대튀김조리 후, 일정시간이 지나면 순대의 잡내가 여전히 잔존하여 순대를 기피하게 되는 문제가 여전히 남아 있는 것이다. Therefore, the Hwangtae sundae tempura also has a problem in that the fried clothes are separated during intake of the sundae tempura due to separation due to peeling between the fried clothes and the sundae after frying, and the sticky texture of glutinous rice due to the moisture of the sundae is maintained as it is, resulting in a problem that the crunchiness decreases. Rather, due to the moisture transfer prevention layer, the moisture inside the sundae does not escape to the outside, so after a certain period of time after the tempura of the sundae, the sundae still remains, and the problem of avoiding the sundae still remains.
즉, 튀김옷와 수분이동방지층에 의해 순대 내부의 순대소의 수분은 그대로 잔존하게 되어 바삭한 식감을 튀김조리시에만 바로 느낄 수 있는 식감으로 장시간 방치할 경우 오히려 순대 고유의 식감으로 돌아오게 되어 순대의 기호도를 높이는 데에는 한계가 있다. 결과적으로 튀김옷만이 바삭한 식감을 나타내고 순대 내부는 찹쌀의 찰진식감과 순대소의 식감을 그대로 유지함에 따라 순대롤 좋아하지 않는 사람의 기호도를 변화시키는 데에는 한계가 있으며, 순대 고유의 잡내역시 튀김옷과 수분이동방지층에 의해 튀김조리시 외부로 배출되는 것이 차단되어 제거가 어렵다. In other words, the moisture of the sundae inside the sundae remains as it is by the fried clothes and the moisture transfer layer, and the crispy texture is a texture that can only be felt during deep-fried cooking.If left unattended for a long time, it will return to the original texture of Sundae, thereby enhancing the preference of the sundae. There is a limit to this. As a result, only the fried clothes have a crispy texture, and the inside of the sundae maintains the sticky texture of glutinous rice and the texture of sundae beef, so there is a limit to changing the preference of those who do not like sundae rolls. It is difficult to remove because it is blocked from being discharged to the outside during frying.
또한, 튀김옷과 수분이동방지층으로 이동된 수분에 의해 냉동보관 및 유통시, 수분이 이동된 수분이동방지층과 튀김옷은 냉동과정에서 상대적으로 부피가 증가하는 경향이 있고, 이를 다시 해동하는 과정에서 수분이 순대로 다시 스며드는 문제로 인해 식감의 저하와 함게 포장시 부피증가로 인한 문제와 수분의 동결에 따른 분리현상으로 인해 유통과정에서 맛의 변질이 발생되는 문제가 있다. 더욱이, 해동뒤 다시 튀겨야만 본래의 식감을 살릴 수 있어 단순 해동과정만으로는 본래의 식감을 가져올 수 없어 보관 및 유통에서 다시 본연의 맛을 구현하기는 어려운 문제가 있고 조리과정이 용이하지 못하는 문제가 있다.In addition, during freezing storage and distribution due to the moisture transferred to the fried clothes and the moisture transfer prevention layer, the moisture transfer prevention layer and the fried clothes tend to increase in volume during the freezing process. Due to the problem of re-infiltrating in order, there is a problem of deterioration in texture, increase in volume during packaging, and deterioration of taste in the distribution process due to separation due to freezing of moisture. Moreover, since the original texture can only be revived after defrosting, the original texture cannot be brought back by a simple defrosting process, so there is a problem in that it is difficult to realize the original taste again in storage and distribution, and the cooking process is not easy. .
따라서, 본 발명은 상술한 바와 같은 문제점을 해결하기 위해 창출한 것으로, 찹쌀순대를 튀김옷 없이 그대로 튀김조리하여 고소함과 바삭한 식감과 함께 순대의 잡내가 없고, 장시간 실온에 두어도 바삭함과 고소함이 그대로 유지됨은 물론, 찹쌀의 찰기로 인한 질퍽한 식감이 없으며, 순대를 좋아하지 않는 사람도 순대를 쉽게 섭취가 가능하여 찹쌀순대의 기호도가 향상될 수 있는 찹쌀순대 튀김의 제조방법 및 그 방법으로 제조된 찹쌀순대튀김을 제공하는 데 그 목적이 있다.Therefore, the present invention was created to solve the above-described problems, and the glutinous rice sundae is fried and cooked as it is without a frying coat, so that there is no smell of sundae along with a savory and crispy texture, and even if it is left at room temperature for a long time, the crispy and savory flavor is maintained as it is. Of course, there is no chewy texture due to the stickiness of glutinous rice, and even those who do not like sundae can easily consume it. It has its purpose to provide.
또한, 본 발명은 찹쌀순대의 수분을 최소화하여 튀김조리후 바삭함의 유지가 장시간 가능함에 따라 냉동보관 및 유통이 용이한 찹쌀순대 튀김의 제조방법 및 그 방법으로 제조된 찹쌀순대튀김을 제공하는 데 목적이 있다.In addition, the present invention is to provide a method for preparing fried glutinous rice sundae, which is easy to store and distribute, as it minimizes the moisture of glutinous rice sundae and maintains crispness after frying for a long time, and an object of the present invention is to provide a glutinous rice sundae tempura prepared by the method. There is this.
본 발명은 찹쌀순대튀김의 제조방법은 찹쌀로 수분이 침투되는 것이 방지됨과 함께 튀김식감이 향상되도록 도정된 상태의 생찹쌀과 생맵쌀 각각을 식용기름에 3~4시간 담금하고, 나머지 순대소를 제조하기 위한 순대소재료를 분쇄하거나 절단, 다짐하는 순대소 전처리단계(S100)와; 식용기름에 3~4시간 담금된 찹쌀 38.3 중량%와 생맵쌀 7.3 중량%를 준비하고, 당면 14.6중량%, 양배추 0.7중량%, 부추 4.7중량%, 깻잎 0.9중량%, 당근, 감자, 고구마, 양파를 각각 5.2중량%, 마늘 2.6중량%, 생강 1.6중량%을 분쇄, 절단, 다짐되어 준비하며, 준비된 소금 0.9중량%, 후추 0.1중량%, 조미료(미원 또는 다시다) 0.6중량%, 식용유 4.3중량%, 선지 2.6중량%와 혼합된 찹쌀순대소 100중량%와 세척된 순대피(돼지창자)를 준비하는 순대재료준비단계(S200)와; 상기 순대재료준비단계를 통해 준비된 식용기름에 담금되어 식용기름이 침투된 생찹쌀과 생맵쌀이 포함된 찹쌀순대소 75중량%~85중량%를 15중량%~25중량% 순대피 내부로 삽입하여 찹쌀순대 100중량%로 충진하는 순대소 충진단계(S300)와; 상기 찹쌀순대소가 충진된 순대피의 양단을 명주실 또는 인체에 무해한 끈을 이용하여 외부 수분이 유입되는 것이 차단되도록 밀폐하는 수분차단밀폐단계(S400)와; 상기 수분차단밀폐단계를 통해 찹쌀순대소가 충진된 순대피 양단이 수밀되도록 형성된 찹쌀순대를 온도 100~150℃의 증기에 20~30분간 찜조리하여 순대피는 익혀지고, 내부에 충진된 찹쌀순대소는 생찹쌀로부터 유출되는 식용기름에 의해 수분이 차단되면서 생찹쌀과 생맵쌀을 제외한 순대소 재료가 익혀지도록 하는 증기익힘단계(S500)와; 상기 증기익힘단계를 통해 생찹쌀과 생맵쌀을 제외한 순대소와 순대피가 익혀진 찹쌀순대를 실온에서 30~40분간 냉각건조하고, 냉장온도 4℃에서 20~30분간 냉각하는 냉각건조단계(S600)와; 상기 냉각건조단계를 통해 냉각건조된 찹쌀순대를 소비자가 취식하기 용이한 길이로 절단하는 순대절단단계(S700)와; 상기 순대절단단계를 통해 절단된 찹쌀순대를 250℃~300℃로 가열된 식용기름에 90초~120초간 2~3회 반복하여 튀김조리하여 찹쌀순대튀김을 완성하는 튀김조리단계(S800);를 포함하는 것을 특징으로 한다. In the present invention, the manufacturing method of glutinous rice sundae tempura is to prevent moisture from penetrating into the glutinous rice and to improve the fried texture, soak each of raw glutinous rice and raw mashed rice in edible oil for 3 to 4 hours, and the remaining sundaeso A pretreatment step (S100) of pulverizing, cutting, and compacting a pure material for manufacturing; Prepare 38.3% by weight of glutinous rice and 7.3% by weight of raw mashed rice soaked in edible oil for 3-4 hours, and 14.6% by weight of vermicelli, 0.7% by weight of cabbage, 4.7% by weight of leek, 0.9% by weight of sesame leaves, carrots, potatoes, sweet potatoes, onions Respectively 5.2% by weight, garlic 2.6% by weight, ginger 1.6% by weight, crushed, cut, and chopped to prepare, prepared salt 0.9% by weight, pepper 0.1% by weight, seasoning (Miwon or Dashida) 0.6% by weight, edible oil 4.3% by weight , Sundae material preparation step (S200) of preparing 100% by weight of glutinous rice sundaeso mixed with Sunji 2.6% by weight and washed sundae (pork intestine); 75% to 85% by weight of glutinous rice sundae containing raw glutinous rice and raw mashed rice, which is immersed in the edible oil prepared through the preparation of the sundae material, is inserted into the inside of 15% to 25% by weight. Filling step of filling with 100% by weight of glutinous rice sundae (S300); A water blocking and sealing step (S400) of sealing both ends of the sun evacuation filled with the glutinous rice sundae so that external moisture is blocked using a silk thread or a string harmless to the human body; Through the moisture barrier and sealing step, the glutinous rice sundae is steamed in steam at a temperature of 100 to 150°C for 20 to 30 minutes, and the glutinous rice sundae is filled with glutinous rice sundae so that the ends of the sundae are watertight. The steam cooking step (S500) of allowing the raw glutinous rice and the raw material except for the raw glutinous rice to be cooked while the moisture is blocked by the edible oil flowing out from the raw glutinous rice; A cooling drying step of cooling and drying the sweet rice sundae, excluding the raw glutinous rice and the raw mashed rice, and the sweet rice sundae cooked with sundae through the steam boiling step at room temperature for 30 to 40 minutes, and cooling for 20 to 30 minutes at a refrigeration temperature of 4°C (S600 )Wow; A sundae cutting step (S700) of cutting the glutinous rice sundae cooled and dried through the cooling drying step into lengths that are easy for consumers to eat; A frying cooking step (S800) of frying the glutinous rice sundae cut through the sundae cutting step in edible oil heated to 250°C to 300°C for 90 seconds to 120 seconds by repeating 2 to 3 times to complete deep-fried glutinous rice sundae; It characterized in that it includes.
여기서, 상기 순대재료준비단계의 찹쌀순대소는 수분함량을 줄이고, 바삭함과 고소한 식감을 더욱 향상시키며, 잡내 제거가 용이하도록 선지가 제외된 100중량%를 기준으로 식용기름에 3~4시간 담금된 찹쌀 38.3 중량%와 생맵쌀 7.3 중량%를 준비하고, 당면 14.6중량%, 양배추 0.7중량%, 부추 4.7중량%, 깻잎 0.9중량%, 당근, 감자, 고구마, 양파를 각각 5.2중량%, 마늘 2.6중량%, 생강 1.6중량%을 분쇄, 절단, 다짐되어 준비하며, 준비된 소금 0.9중량%, 후추 0.1중량%, 조미료(미원 또는 다시다) 0.6중량%, 식용유 6.9중량%로 조성된 것을 특징으로 한다. Here, the glutinous rice sundaeso in the sundae material preparation step reduces the moisture content, further improves the crispiness and savory texture, and is immersed in edible oil for 3 to 4 hours based on 100% by weight excluding the sunji to facilitate removal of dirt. 38.3% by weight of glutinous rice and 7.3% by weight of raw mashed rice were prepared, and 14.6% by weight of vermicelli, 0.7% by weight of cabbage, 4.7% by weight of leek, 0.9% by weight of sesame leaves, 5.2% by weight of carrots, potatoes, sweet potatoes and onions, respectively, and 2.6% by weight of garlic %, 1.6% by weight of ginger is prepared by pulverizing, cutting, and chopping, and it is characterized in that it is composed of 0.9% by weight of prepared salt, 0.1% by weight of pepper, 0.6% by weight of seasoning (Miwon or Dashida), and 6.9% by weight of edible oil.
한편, 본 발명에 따른 찹쌀순대튀김의 제조방법으로 제조된 찹쌀순대튀김은 찹쌀로 수분이 침투되는 것이 방지됨과 함께 튀김식감이 향상되도록 도정된 상태의 생찹쌀과 생맵쌀 각각을 식용기름에 3~4시간 담금하고, 나머지 순대소를 제조하기 위한 순대소재료를 분쇄하거나 절단, 다짐한 후, 식용기름에 3~4시간 담금된 찹쌀 38.3 중량%와 생맵쌀 7.3 중량%를 준비하고, 당면 14.6중량%, 양배추 0.7중량%, 부추 4.7중량%, 깻잎 0.9중량%, 당근, 감자, 고구마, 양파를 각각 5.2중량%, 마늘 2.6중량%, 생강 1.6중량%을 분쇄, 절단, 다짐되어 준비하며, 준비된 소금 0.9중량%, 후추 0.1중량%, 조미료(미원 또는 다시다) 0.6중량%, 식용유 4.3중량%, 선지 2.6중량%와 혼합된 찹쌀순대소 100중량%와 세척된 순대피(돼지창자)를 준비하고, 찹쌀순대소 75중량%~85중량%를 15중량%~25중량% 순대피 내부로 삽입충진한 후, 찹살순대소가 충진된 순대피의 양단을 명주실 또는 인체에 무해한 끈을 이용하여 외부 수분이 유입되는 것을 차단하도록 밀폐하며, 찹쌀순대를 온도 100~150℃의 증기에 20~30분간 찜조리하여 순대피는 익혀지고, 내부에 충진된 찹쌀순대소는 생찹쌀로부터 유출되는 식용기름에 의해 수분이 차단되면서 생찹쌀과 생맵쌀을 제외한 순대소 재료가 익혀지도록 한 후, 실온에서 30~40분간 냉각건조하고, 냉장온도 4℃에서 20~30분간 냉각하고, 냉각건조된 찹쌀순대를 소비자가 취식하기 용이한 길이로 절단하여 절단된 찹쌀순대를 250℃~300℃로 가열된 식용기름에 90초~120초간 2~3회 반복하여 튀김조리하여 바삭하고, 고소하며, 잡내가 없는 찹쌀순대튀김이 완성되는 것을 특징으로 한다. On the other hand, the glutinous rice sundae tempura prepared by the method of manufacturing the glutinous rice sundae tempura according to the present invention prevents moisture from penetrating into the glutinous rice and improves the texture of the fried rice. After immersing for 4 hours, crushing, cutting, and compacting the sundaeso ingredients to prepare the remaining sundaeso, 38.3% by weight of glutinous rice and 7.3% by weight of raw mashed rice are prepared, and 14.6% by weight of vermicelli , Cabbage 0.7% by weight, leek 4.7% by weight, sesame leaves 0.9% by weight, carrots, potatoes, sweet potatoes, onions respectively 5.2% by weight, garlic 2.6% by weight, ginger 1.6% by weight are prepared by crushing, cutting, chopped, prepared salt Prepare 0.9% by weight of pepper, 0.1% by weight of pepper, 0.6% by weight of seasoning (Miwon or Dashida), 4.3% by weight of edible oil, 100% by weight of glutinous rice sundaeso mixed with 2.6% by weight of sunji, and washed sundae (pork intestine), After inserting and filling 75% to 85% by weight of glutinous rice sundae and 15% to 25% by weight inside the net evacuation, external moisture flows into the both ends of the sundrain filled with glutinous rice sundaeso using silk threads or strings that are harmless to the human body. It is sealed so that it is blocked, and the glutinous rice sundae is steamed in steam at a temperature of 100~150℃ for 20~30 minutes to cook the sundae, and the glutinous rice sundae stuffed inside is blocked from moisture by the edible oil leaking from the raw glutinous rice. Soondaeso ingredients excluding raw glutinous rice and raw mashed rice are cooked, then cooled and dried at room temperature for 30 to 40 minutes, cooled at a refrigeration temperature of 4°C for 20 to 30 minutes, and cooled and dried glutinous rice sundae is easy for consumers to eat. The glutinous rice sundae cut into one length is cooked in edible oil heated to 250℃~300℃ repeatedly for 90~120 seconds 2~3 times to complete the crispy, savory, and odorless glutinous rice sundae. It is characterized by that.
여기서, 상기 찹쌀순대소는 수분함량을 줄이고, 바삭함과 고소한 식감을 더욱 향상시키며, 잡내 제거가 용이하도록 선지가 제외된 100중량%를 기준으로 식용기름에 3~4시간 담금된 찹쌀 38.3 중량%와 생맵쌀 7.3 중량%를 준비하고, 당면 14.6중량%, 양배추 0.7중량%, 부추 4.7중량%, 깻잎 0.9중량%, 당근, 감자, 고구마, 양파를 각각 5.2중량%, 마늘 2.6중량%, 생강 1.6중량%을 분쇄, 절단, 다짐되어 준비하며, 준비된 소금 0.9중량%, 후추 0.1중량%, 조미료(미원 또는 다시다) 0.6중량%, 식용유 6.9중량%로 조성된 것을 특징으로 한다. Here, the glutinous rice sundaeso reduces the moisture content, further improves crispness and savory texture, and 38.3% by weight of glutinous rice immersed in edible oil for 3 to 4 hours based on 100% by weight excluding sunji to facilitate removal of dirt. Prepare 7.3% by weight of raw mashed rice, 14.6% by weight of vermicelli, 0.7% by weight of cabbage, 4.7% by weight of leek, 0.9% by weight of sesame leaves, 5.2% by weight of carrots, potatoes, sweet potatoes, onions, 2.6% by weight of garlic, 1.6% by weight of ginger The% is prepared by pulverizing, cutting, and chopping, and it is characterized in that it is composed of 0.9% by weight of prepared salt, 0.1% by weight of pepper, 0.6% by weight of seasoning (Miwon or Dashida), and 6.9% by weight of edible oil.
본 발명은 튀김옷이나 수분이동방지층과 같은 번거로운 구성없이 찹쌀순대를 수분을 차단하여 형성한 후, 찹쌀순대 자체를 튀김조리함으로써, 찹쌀순대의 순대피와 순대소의 튀김조리가 고르게 이루어져 고소함과 바삭한 식감과 함께 순대의 잡내가 없고, 장시간 실온에 두어도 주변습기를 머금지 않아 바삭함과 고소함이 그대로 유지됨은 물론, 찹쌀을 물에 불리는 과정이 없이 식용기름에 담근 후 사용하여 튀김조리함으로써, 찹쌀의 찰기로 인한 질퍽한 식감이 없으며, 순대를 좋아하지 않는 사람도 순대를 쉽게 섭취가 가능하여 찹쌀순대의 기호도가 향상될 수 있는 효과가 있다. In the present invention, after forming the glutinous rice sundae by blocking moisture without a cumbersome configuration such as a frying cloth or a moisture transfer prevention layer, the glutinous rice sundae itself is fried and cooked, so that the sundae of the glutinous rice sundae and the deep-fried food of the sundae beef are evenly made, and the flavor and crispy texture and Together, there is no bad smell of Sundae, and even if it is left at room temperature for a long time, it does not contain the surrounding moisture, so it retains its crunchy and savory taste, and it is fried by using glutinous rice after immersing it in edible oil without a process called water. There is no squishy texture, and even those who do not like sundae can easily consume sundae, which has the effect of improving the taste of glutinous rice sundae.
또한, 본 발명은 튀김옷이나 수분이동방지층과 같은 수분이 함유될 수 있는 구성 및 과정이 없고, 찹쌀을 식용기름에 담궈 사용함에 따라 찹쌀순대의 수분을 최소화하여 튀김조리후 바삭함의 유지가 장시간 가능함에 따라 냉동보관 및 유통이 용이하고, 포장시에도 부피의 증가가 최소화되어 포장이 용이하며, 보관유통된 찹쌀순대튀김을 재조리할 때에도 간편하게 해동과정만으로도 바삭함과 고소함을 유지할 수 있어 조리가 용이한 장점이 있다. In addition, the present invention does not have a composition and process that may contain moisture such as a frying cloth or a moisture transfer prevention layer, and as the glutinous rice is soaked in edible oil, the moisture of the glutinous rice sundae is minimized, so that the crispiness after frying can be maintained for a long time. Therefore, it is easy to store and distribute frozen, and the increase in volume is minimized during packaging, making it easy to package, and even when re-cooking the stored and distributed glutinous rice sundae tempura, you can maintain the crispy and savory taste by simply defrosting, making it easy to cook. There is this.
도 1은 본 발명에 따른 찹쌀순대튀김의 제조방법의 블럭도이다.1 is a block diagram of a method of manufacturing a glutinous rice sundae tempura according to the present invention.
본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되는 실시예를 참조하면 명확해질 것이다. 그러나, 본 발명은 이하에서 개시되는 실시예에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 것이다. Advantages and features of the present invention, and a method of achieving them will become apparent with reference to embodiments to be described later in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various forms different from each other.
본 명세서에서, 본 실시예는 본 발명의 개시가 완전하도록 하며, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이다. 그리고 본 발명은 청구항의 범주에 의해 정의될 뿐이다. 따라서, 몇몇 실시예들에서, 잘 알려진 구성 요소, 잘 알려진 동작 및 잘 알려진 기술들은 본 발명이 모호하게 해석되는 것을 피하기 위하여 구체적으로 설명되지 않는다. In the present specification, the present embodiment is provided to complete the disclosure of the present invention, and to fully inform the scope of the invention to those of ordinary skill in the art to which the present invention pertains. And the invention is only defined by the scope of the claims. Accordingly, in some embodiments, well-known components, well-known operations, and well-known techniques have not been described in detail in order to avoid obscuring interpretation of the present invention.
명세서 전체에 걸쳐 동일 참조 부호는 동일 구성 요소를 지칭한다. 그리고, 본 명세서에서 사용된(언급된) 용어들은 실시예를 설명하기 위한 것이며 본 발명을 제한하고자 하는 것은 결코 아니다. 본 명세서에서, 단수형은 문구에서 특별히 언급하지 않는 한 복수형도 포함한다. 또한, '포함(또는, 구비)한다'로 언급된 구성 요소 및 동작은 하나 이상의 다른 구성요소 및 동작의 존재 또는 추가를 배제하지 않는다. The same reference numerals refer to the same elements throughout the specification. In addition, terms used in the present specification (referred to) are for explaining embodiments and are not intended to limit the present invention. In this specification, the singular form also includes the plural form unless specifically stated in the phrase. In addition, elements and operations referred to as'including (or having)' do not exclude the presence or addition of one or more other elements and operations.
다른 정의가 없다면, 본 명세서에서 사용되는 모든 용어(기술 및 과학적 용어를 포함)는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 공통적으로 이해될 수 있는 의미로 사용될 수 있을 것이다. 또 일반적으로 사용되는 사전에 정의되어 있는 용어들은 정의되어 있지 않은 한 이상적으로 또는 과도하게 해석되지 않는다.Unless otherwise defined, all terms (including technical and scientific terms) used in the present specification may be used with meanings that can be commonly understood by those of ordinary skill in the art to which the present invention belongs. In addition, terms defined in commonly used dictionaries are not interpreted ideally or excessively unless they are defined.
이하, 첨부된 도면들을 참조하여 본 발명에 따른 찹쌀순대튀김의 제조방법 및 그 방법으로 제조된 찹쌀순대튀김의 실시예에 따른 기술적 특징을 구체적으로 설명하기로 한다.Hereinafter, a method of manufacturing a glutinous rice sundae tempura according to the present invention and technical features according to an embodiment of the glutinous rice sundae tempura prepared by the method according to the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 찹쌀순대튀김의 제조방법의 블럭도이다.1 is a block diagram of a method of manufacturing a glutinous rice sundae tempura according to the present invention.
순대는 돼지창자로 이루어진 순대피와 다양한 식재료를 분쇄하여 혼합한 순대소로 이루어진다. 또한, 순대는 순대소에 들어가는 식재료에 따라 그 이름이 달라지는 데, 당면이 주 재료로 들어갈 경우에는 일반순대이고, 찹쌀이 주 재료로 사용될 경우에는 찹쌀순대, 야채가 주 재료로 사용될 경우에는 야채순대 등으로 나뉘어진다. 또한, 돼지창자를 순대피로 사용할 경우 이외에 오징어를 순대피로 사용할 경우 오징어 순대 등 다양한 이름으로 불려지고 있다. Sundae consists of sundae-so, which is made of pork intestines and mixed with various ingredients. In addition, the name of sundae varies depending on the ingredients used in sundaeso, and when vermicelli is used as the main ingredient, it is general sundae, when glutinous rice is used as the main ingredient, glutinous rice sundae, and when vegetables are used as the main ingredient, vegetable sundae. It is divided into the back. In addition, it is called by various names such as squid sundae when squid is used for sun evacuation other than when pig intestines are used as sun evacuation.
이 중 가장 일반적으로 사용되는 순대는 당면과 찹쌀순대가 대표적일 수 있다. 하지만 상기 순대 중 돼지창자로 사용되는 순대피의 경우 순대소에는 돼지피로 이루어진 선지가 포함되어 순대고유의 맛을 나타내게 되는데 이는 순대의 기호도에 영향을 주고 있다. 즉, 순대를 좋아하지 않는 사람은 선지에 의한 순대 고유의 잡내로 인해 순대를 멀리하게 되고, 이로 인해 영양학적으로 우수한 순대를 남녀노소 구분할 것 없이 섭취가 힘들어지게 하는 중요문제점으로 자리잡고 있어 이와 같은 잡내를 없애기 위한 다양한 노력이 이루어지고 있다. Among these, the most commonly used sundae may be danmyeon and glutinous rice sundae. However, in the case of sundae, which is used as a pig intestine among the sundae, the sundae cow contains the sundae made of pig skin to express the unique taste of sundae, which affects the preference of sundae. In other words, those who do not like sundae will stay away from sundae due to sundae's unique misuse by Sunji, and this makes it an important problem that makes it difficult to consume sundae regardless of age or gender. Various efforts are being made to eliminate the problem.
이와 같은 노력으로 순대를 볶는다거나 순대를 다양한 소스나 식재료와 곁들여 섭취하는 등의 노력을 하고 있으나 이 역시 순대의 고유한 잡내를 잡기에는 어려운 숙제로 남아 있다. With such efforts, we are making efforts such as roasting sundae or eating sundae with various sauces and ingredients, but this also remains a difficult task to catch Sundae's unique japnae.
최근에는 순대를 튀김조리하여 이를 해결하고자 하고 있고, 주로 많이 소비되는 당면순대인 일반순대의 경우 튀김조리시, 당면이 과도하게 부풀려 튀겨지는 경향이 있어 순대의 형태를 그대로 유지하기 어렵고, 당면의 특성상 수분의 흡수력이 좋아 여전히 잡내나 튀김의 특성인 바삭한 식감의 장시간 유지가 어렵다는 문제가 있다. In recent years, we are trying to solve this problem by frying the sundae, and in the case of general sundae, which is mainly consumed a lot, it is difficult to keep the shape of the sundae as it is, as it tends to be excessively swelled and fried when cooking. Due to its high moisture absorption, there is a problem that it is still difficult to maintain the crispy texture, which is the characteristic of frying, for a long time.
이에 튀김조리에 적합한 찹쌀순대가 다양하게 튀김조리로 시도되고 있지만 앞서 종래기술에 대한 문제점에서도 언급한 바와 같이, 튀김옷을 입혀 튀김조리하여도 여전히 순대의 잡내는 남아 있는 실정이고, 찹쌀의 찰진 식감과 높은 수분함량으로 인해 튀김조리를 하더라도 바삭한 식감을 유지하기 어렵다는 문제가 있다. Therefore, glutinous rice sundae suitable for deep-fried cooking is being attempted in a variety of frying dishes, but as mentioned in the problem of the prior art, even if it is cooked with a frying cloth, the sundae still remains, and the sticky texture of glutinous rice and There is a problem in that it is difficult to maintain a crispy texture even if fried and cooked due to the high moisture content.
이에 본 발명은 튀김조리에 적합한 찹쌀순대를 튀김조리하여 순대 고유의 잡내의 제거와 튀김의 바삭함과 찹쌀의 튀김조리로 인한 찰진 식감이 아닌 바삭하며 고소한 식감을 통해 남녀노소 누구나 맛있게 섭취가 가능하고, 다양한 조리에도 바삭한 식감의 유지가 가능함은 물론, 장시간 두어도 수분의 흡수가 없이 바삭함을 유지할 수 있으며, 보관이나 유통과정이 손쉽고, 냉동보관 뒤에 다시 조리하여도 간단히 해동과정만으로도 바삭함을 유지할 수 있는 찹쌀순대 튀김을 개발하게 되었다.Accordingly, the present invention is made by frying the glutinous rice sundae suitable for deep-fried cooking, removing the unique smell of sundae and the crispy texture of the tempura and the crispy and savory texture resulting from the fried glutinous rice, so that anyone of all ages can eat it deliciously, A glutinous rice sundae that can maintain its crispy texture even in various cooking, as well as keep its crispy without absorbing moisture even if it is left for a long time, and it is easy to store and distribute, and even if it is cooked again after freezing, it can be kept crispy just by a simple defrosting process. I came to develop tempura.
본 발명에 따른 찹쌀순대튀김 제조방법과 그 방법에 따른 찹쌀순대튀김은 다음과 같은 방법을 통해 순대소의 수분함량의 최소화와 튀김조리를 통한 수분의 최대제거 및 수분이동의 방지를 통해 상술한 바와 같은 특징의 찹쌀순대를 제조할 수 있는 것으로, 찹쌀순대튀김 제조방법은 도 1에 나타난 바와 같이, 순대소 전처리단계(S100), 순대재료준비단계(S200), 순대소 충진단계(S300), 수분차단밀폐단계(S400), 증기익힘단계(S500), 냉각건조단계(S600), 순대절단단계(S700), 튀김조리단계(S800)으로 제조된다.The manufacturing method of glutinous rice sundae tempura according to the present invention and the glutinous rice sundae tempura according to the method are as described above through the minimization of the moisture content of sundae and the maximum removal of moisture through frying and prevention of moisture transfer through the following method. As shown in Fig. 1, the method of manufacturing the glutinous rice sundae of the characteristics is the pretreatment step of the sundaeso (S100), the sundae material preparation step (S200), the filling step of the sundaeso (S300), and water blocking. It is manufactured in a sealing step (S400), a steam cooking step (S500), a cooling drying step (S600), a sundae cutting step (S700), and a frying cooking step (S800).
상기 순대소 전처리단계(S100)는The sundaeso pretreatment step (S100) is
종래 찹쌀순대의 경우 찹쌀을 물에 약 10시간 가량 불린 후, 사용함에 따라 수분이 다량 함유된 상태로 제조함으로써, 찹쌀순대를 튀김조리시, 바삭함의 유지가 어렵고, 찹쌀의 찰진 식감으로 인해 마치 떡을 씹는 것과 같은 입안에 달라붙는 식감으로 인해 소비자의 호불호가 명확하여 기호도가 떨어지는 문제가 있었다. 또한, 불려진 찹쌀에 함유된 수분이 튀김조리과정에서 완전히 제거하다 보면 과도한 튀김조리로 인한 찹쌀의 탄화현상이 발생되는 문제가 있었고, 탄화현상을 방지하기 위해 적당히 튀김조리를 하게 되면 불려진 찹쌀에 포함된 수분이 순대소로 이동되어 순대소 고유 잡내가 다시 살아나는 문제가 있었다. In the case of conventional glutinous rice sundae, glutinous rice is soaked in water for about 10 hours, and then prepared in a state that contains a large amount of moisture as it is used, so it is difficult to maintain the crispiness when fried and cooked, and due to the sticky texture of glutinous rice, it is as if it is a rice cake. Due to the texture sticking to the mouth, such as chewing, there was a problem that consumers' preferences and dislikes were clearly deteriorated. In addition, if the moisture contained in the soaked glutinous rice is completely removed during the frying process, there is a problem that the glutinous rice may be carbonized due to excessive frying, and if it is properly fried to prevent carbonization, the soaked glutinous rice contains There was a problem in that moisture was transferred to Sundaeso, and the sundaeso's unique miscellaneous smell was revived.
이를 방지하기 위해 본 발명에서는 수분이 침투되는 것이 방지됨과 함께 튀김식감이 향상되도록 도정된 상태의 생찹쌀과 생맵쌀 각각을 식용기름에 3~4시간 담금하여 식용기름이 찹쌀과 맵쌀에 각각 흡수되도록 하고, 나머지 순대소를 제조하기 위한 순대소 재료를 분쇄하거나 절단, 다짐한다. 여기서, 맵쌀은 일반미로 찹쌀의 찰진 식감을 완화하기 위한 것으로, 맵쌀 역시 물에 불릴 경우 수분흡수량이 많기 때문에 식용기름에 담궈 수분을 차단하는 것이다. In order to prevent this, in the present invention, the raw glutinous rice and the raw mashed rice in a polished state are immersed in edible oil for 3 to 4 hours to prevent moisture from penetrating and improve the fried texture, so that the edible oil is absorbed into the glutinous and spicy rice, respectively. Then, the ingredients for producing the remaining sundaeso are crushed, cut, or compacted. Here, spicy rice is a general taste to alleviate the sticky texture of glutinous rice. When spicy rice is also soaked in water, it has a high moisture absorption, so it is immersed in edible oil to block moisture.
상기 순대재료준비단계(S200)는The sundae material preparation step (S200)
순대소 전처리단계를 통해 식용기름에 담궈 처리된 찹쌀, 맵쌀, 순대소로 적합하게 처리된 다양한 식재료를 비율에 맞게 준비하는 것으로, 식용기름에 3~4시간 담금된 찹쌀 38.3 중량%와 생맵쌀 7.3 중량%를 준비하고, 당면 14.6중량%, 양배추 0.7중량%, 부추 4.7중량%, 깻잎 0.9중량%, 당근, 감자, 고구마, 양파를 각각 5.2중량%, 마늘 2.6중량%, 생강 1.6중량%을 분쇄, 절단, 다짐되어 준비하며, 준비된 소금 0.9중량%, 후추 0.1중량%, 조미료(미원 또는 다시다) 0.6중량%, 식용유 4.3중량%, 선지 2.6중량%와 혼합된 찹쌀순대소 100중량%와 세척된 순대피(돼지창자)를 준비한다. A variety of ingredients that have been suitably treated with glutinous rice, spicy rice, and sundae are prepared in proportion to the ratio of glutinous rice, spicy rice, and sundaeso, which have been immersed in edible oil through the pretreatment step of Sundaeso, and 38.3% by weight of glutinous rice immersed in edible oil and 7.3% of raw rice % Prepared and crushed 14.6% by weight of vermicelli, 0.7% by weight of cabbage, 4.7% by weight of leek, 0.9% by weight of sesame leaves, 5.2% by weight of carrots, potatoes, sweet potatoes and onions, respectively, 2.6% by weight of garlic, and 1.6% by weight of ginger, Prepared by cutting and chopping, prepared salt 0.9% by weight, pepper 0.1% by weight, seasoning (Miwon or Dashida) 0.6% by weight, edible oil 4.3% by weight, 100% by weight of glutinous rice sundae mixed with Sunji 2.6% by weight and washed sundae Prepare blood (pork intestine).
한편, 상기순대재료준비단계에서 조성되어 준비되는 찹쌀순대소 100중량%를 기준으로 선지를 제외하고, 식용기름의 양을 늘려 식감의 부드러움과 수분 함량을 줄이면서 바삭하고, 고소한 식감을 더 향상시킬 수 있다. 여기서, 선지는 순대의 고유의 잡내가 발생되는 주된 재료로 선지에 대한 거부감을 가진 사람들에게는 선지를 제외하여 기호도를 향상시킴과 동시에 식용기름을 좀더 추가하여 식용기름에 의한 수분의 최소화 및 외부 수분의 흡수를 차단함과 동시에 찹쌀순대소로 조성되는 식재료간의 수분이동을 차단하여 튀김조리시 기름의 비산을 최소화하여 조리의 용이성을 향상시키면서 바삭함을 오랜동안 유지할 수 있다. On the other hand, the amount of edible oil is increased based on 100% by weight of glutinous rice sundae prepared and prepared in the preparation of sundae ingredients, while reducing the softness and moisture content of the texture, and further improving the crispy and savory texture. I can. Here, Sunji is the main material that generates sundae's unique odor. For those with a sense of rejection of Sunji, it improves preference by excluding Sunji, and at the same time, by adding more edible oil, it minimizes moisture caused by edible oil and prevents external moisture. It blocks absorption and at the same time blocks the movement of water between ingredients composed of glutinous rice sundae and soy, minimizing the scattering of oil during frying, improving the ease of cooking and maintaining the crispiness for a long time.
이와 같은 선지가 제외된 찹쌀순대소의 100중량% 기준으로 식용기름에 3~4시간 담금된 찹쌀 38.3 중량%와 생맵쌀 7.3 중량%를 준비하고, 당면 14.6중량%, 양배추 0.7중량%, 부추 4.7중량%, 깻잎 0.9중량%, 당근, 감자, 고구마, 양파를 각각 5.2중량%, 마늘 2.6중량%, 생강 1.6중량%을 분쇄, 절단, 다짐되어 준비하며, 준비된 소금 0.9중량%, 후추 0.1중량%, 조미료(미원 또는 다시다) 0.6중량%, 식용유 6.9중량%로 조성된다.Prepared 38.3% by weight of glutinous rice and 7.3% by weight of raw mashed rice soaked in edible oil for 3 to 4 hours based on 100% by weight of the glutinous rice sundaes, excluding such sunji, and 14.6% by weight of vermicelli, 0.7% by weight of cabbage, and 4.7% by weight of leek %, sesame leaves 0.9% by weight, carrots, potatoes, sweet potatoes, onions, respectively 5.2% by weight, garlic 2.6% by weight, and 1.6% by weight of ginger are crushed, cut, and chopped to prepare, 0.9% by weight of prepared salt, 0.1% by weight of pepper, It is composed of 0.6% by weight of seasoning (Miwon or Dashida) and 6.9% by weight of edible oil.
상기 순대소 충진단계(S300)는The sundaeso filling step (S300)
상기 순대재료준비단계를 통해 준비된 식용기름에 담금되어 식용기름이 침투됨에 따라 수분흡수가 차단된 생찹쌀과 생맵쌀이 포함된 찹쌀순대소 75중량%~85중량%를 15중량%~25중량% 순대피 내부로 삽입하여 찹쌀순대 100중량%로 충진한다. 15% by weight to 25% by weight of 75% to 85% by weight of raw glutinous rice and glutinous rice with raw mashed rice, which is immersed in the edible oil prepared through the preparation of the sundae ingredients and blocked moisture absorption as the edible oil penetrates. Insert it into the sundae and fill it with 100% by weight of glutinous rice sundae.
상기 수분차단밀폐단계(S400)는The water blocking and sealing step (S400)
순대피에 충진된 순대소로 수분이 흡수되지 않도록 하고, 후술되는 증기로 찜을 하여 순대소의 일정부분이 익혀지도록 하는 단계에서 순대소로 증기가 접촉되어 수분흡수가 되지 않도록 하면서 순대소 내부의 함유된 자체수분으로 익혀지도록 하기 위한 것으로, 상기 찹쌀순대소가 충진된 순대피의 양단을 명주실 또는 인체에 무해한 끈을 이용하여 외부 수분이 유입되는 것이 차단되도록 밀폐한다. In the step of preventing moisture from being absorbed by the sundaeso filled in the sundaeso, and steaming a certain portion of the sundaeso to be cooked with steam, which will be described later, the body contained inside the sundaeso prevents moisture from being absorbed by contact with the sundaeso. It is intended to be cooked with moisture, and the both ends of the sun shelter filled with the glutinous rice sundaeso are sealed to block the inflow of external moisture using a silk thread or a string harmless to the human body.
상기 증기익힘단계(S500)는The steam cooking step (S500) is
증기와 직접 접촉되어 증기온도로 순대피가 익혀지도록 하고, 증기가 순대소 내부로 유입되지 않고 차단된 상태에서 증기온도에 의해 순대소 내부온도가 상승하면서 순대소 내부에 포함된 수분에 의해 순대소가 일부 익혀지도록 하는 것으로, 상기 수분차단밀폐단계를 통해 찹쌀순대소가 충진된 순대피 양단이 수밀되도록 형성된 찹쌀순대를 온도 100~150℃의 증기에 20~30분간 찜조리하여 순대피는 익혀지고, 내부에 충진된 찹쌀순대소는 생찹쌀로부터 유출되는 식용기름에 의해 수분이 차단되면서 생찹쌀과 생맵쌀을 제외한 순대소 재료가 익혀지도록 한다. When the steam is in direct contact with the steam and the steam temperature is used for the evacuation, the internal temperature of Sundae-so rises due to the steam temperature while the steam does not flow into the inside of Sundae-so and is blocked. The sundae is cooked for 20 to 30 minutes in steam at a temperature of 100 to 150°C for 20 to 30 minutes by steaming the glutinous rice sundae formed so that both ends of the sun evacuation filled with glutinous rice sundae are watertight through the water blocking and sealing step, and the sun evacuation is cooked, The glutinous rice sundae-so filled inside is blocked from moisture by the edible oil leaking from the raw glutinous rice, so that the sundae-so ingredients excluding raw glutinous rice and raw mashed rice are cooked.
상기 냉각건조단계(S600)는The cooling drying step (S600)
증기에 익혀진 순대피와 찹쌀순대소를 실온에서 서서히 식혀 순대피를 자연건조하고, 냉장온도에서 순대소에 퍼진 수분이 응결되도록 하여 수분배출이 용이하도록 하기 위한 것으로, 상기 증기익힘단계를 통해 생찹쌀과 생맵쌀을 제외한 순대소와 순대피가 익혀진 찹쌀순대를 실온에서 30~40분간 냉각건조하고, 냉장온도 4℃에서 20~30분간 냉각한다. It is intended to allow the natural drying of the sundae by naturally cooling the sundae and the glutinous rice sundae soaked in steam at room temperature, and to facilitate moisture discharge by allowing the moisture spread in the sundae so to condense at the refrigeration temperature.It is produced through the steam cooking step. Excluding the glutinous rice and raw mashed rice, the cooked sweet rice sundae and sundae are cooled and dried at room temperature for 30 to 40 minutes, and then cooled at a refrigeration temperature of 4°C for 20 to 30 minutes.
상기 순대절단단계(S700)는The sundae cutting step (S700)
상기 냉각건조단계를 통해 냉각건조된 찹쌀순대를 소비자가 취식하기 용이한 길이로 절단한다. 여기서, 상기 순대절단단계를 통해 절단된 찹쌀순대의 절단과정에서 순대소에 응결된 수분이 일부 배출되어 순대소 내부의 수분이 최소화될 수 있다. The cold-dried glutinous rice sundae through the cooling drying step is cut into lengths that are easy for consumers to eat. Here, in the process of cutting the glutinous rice sundae cut through the sundae cutting step, some of the moisture condensed in the sundaeso is discharged, so that the moisture inside the sundaeso can be minimized.
상기 튀김조리단계(S800)는The frying cooking step (S800)
상기 순대절단단계를 통해 절단된 찹쌀순대를 식용기름에 튀김조리하여 찹쌀순대튀김을 완성한다. 여기서, 상기 튀김조리단계의 찹쌀순대튀김은 식용기름을 250℃~300℃로 가열하고, 90초~120초간 2~3회 반복하여 튀김조리하여 찹쌀순대소의 수분을 최대로 제거하여 바삭함을 유지하도록 한다. 즉, 상기 조건하에 튀김조리를 1회 실시할 경우 찹쌀과 맵쌀의 바삭함이 오래 유지못하고, 순대소의 잔류 수분으로 인해 튀김후, 찹살과 맵쌀로 수분이 이동하여 찹쌀의 찰진식감이 남아 있다. 한편, 튀김조리를 4회 이상을 실시하면 찹쌀과 맵쌀이 탄화현상으로 인해 섭취가 불가능해지고, 순대소 역시, 탄화현상이 발생되며, 순대피는 순대소를 제대로 잡아 모양을 유지하지 못하여 순대소가 외부로 돌출되어 터지는 문제가 발생된다. The glutinous rice sundae cut through the sundae cutting step is fried and cooked in edible oil to complete the glutinous rice sundae tempura. Here, the glutinous rice sundae tempura in the frying cooking step is to keep the crispiness by heating edible oil to 250°C to 300°C and cooking it by repeating 2 to 3 times for 90 to 120 seconds to remove the moisture of the glutinous rice sundae to the maximum. do. In other words, if the tempura is cooked once under the above conditions, the crispiness of glutinous rice and spicy rice cannot be maintained for a long time, and moisture moves to the glutinous and spicy rice after frying due to the residual moisture of sundaeso, leaving the sticky texture of glutinous rice. On the other hand, if the tempura is cooked more than 4 times, glutinous and spicy rice becomes impossible to consume due to carbonization, and sundaeso also causes carbonization, and sundaeso does not properly hold the sundaeso and maintain its shape. There is a problem that it protrudes and bursts.
이와 같은 본 발명에 따른 찹쌀순대튀김의 제조방법을 통해 제조된 찹쌀순대튀김은 찹쌀로 수분이 침투되는 것이 방지됨과 함께 튀김식감이 향상되도록 도정된 상태의 생찹쌀과 생맵쌀 각각을 식용기름에 3~4시간 담금하고, 나머지 순대소를 제조하기 위한 순대소재료를 분쇄하거나 절단, 다짐한 후, 식용기름에 3~4시간 담금된 찹쌀 38.3 중량%와 생맵쌀 7.3 중량%를 준비하고, 당면 14.6중량%, 양배추 0.7중량%, 부추 4.7중량%, 깻잎 0.9중량%, 당근, 감자, 고구마, 양파를 각각 5.2중량%, 마늘 2.6중량%, 생강 1.6중량%을 분쇄, 절단, 다짐되어 준비하며, 준비된 소금 0.9중량%, 후추 0.1중량%, 조미료(미원 또는 다시다) 0.6중량%, 식용유 4.3중량%, 선지 2.6중량%와 혼합된 찹쌀순대소 100중량%와 세척된 순대피(돼지창자)를 준비하고, 찹쌀순대소 75중량%~85중량%를 15중량%~25중량% 순대피 내부로 삽입충진한 후, 찹살순대소가 충진된 순대피의 양단을 명주실 또는 인체에 무해한 끈을 이용하여 외부 수분이 유입되는 것을 차단하도록 밀폐하며, 찹쌀순대를 온도 100~150℃의 증기에 20~30분간 찜조리하여 순대피는 익혀지고, 내부에 충진된 찹쌀순대소는 생찹쌀로부터 유출되는 식용기름에 의해 수분이 차단되면서 생찹쌀과 생맵쌀을 제외한 순대소 재료가 익혀지도록 한 후, 실온에서 30~40분간 냉각건조하고, 냉장온도 4℃에서 20~30분간 냉각하고, 냉각건조된 찹쌀순대를 소비자가 취식하기 용이한 길이로 절단하여 절단된 찹쌀순대를 식용기름에 튀김조리하여 완성됨에 따라 순대의 잡내가 없고, 순대의 바삭함과 찹쌀과 맵쌀의 고소함이 장시간 유지된다.The glutinous rice sundae tempura prepared through the manufacturing method of glutinous rice sundae tempura according to the present invention prevents moisture from penetrating into the glutinous rice and improves the texture of the fried rice. After immersing for ~4 hours, crushing, cutting, and compacting the sundaeso ingredients for producing the remaining sundaeso, 38.3% by weight of glutinous rice and 7.3% by weight of raw mashed rice are prepared, and 14.6% by weight of sweet noodles. %, 0.7% by weight of cabbage, 4.7% by weight of leek, 0.9% by weight of sesame leaves, 5.2% by weight of carrots, potatoes, sweet potatoes, onions, respectively, 2.6% by weight of garlic, and 1.6% by weight of ginger are crushed, cut, chopped and prepared, Prepare 0.9% by weight of salt, 0.1% by weight of pepper, 0.6% by weight of seasoning (Miwon or Dashida), 4.3% by weight of edible oil, 100% by weight of glutinous rice sundaeso mixed with 2.6% by weight of sunji, and washed sundae (pork intestine), , After inserting and filling 75% to 85% by weight of glutinous rice sundaeso into the inside of 15% to 25% by weight, the outer moisture is removed by using silk thread or string harmless to the human body. It is sealed to block the inflow, and the glutinous rice sundae is steamed in steam at a temperature of 100 to 150°C for 20 to 30 minutes, so that the sundae is cooked, and the glutinous rice sundae stuffed inside is not moistened by the edible oil flowing out of the raw glutinous rice. While blocking, make the ingredients of sundaeso excluding raw glutinous rice and raw mashed rice cooked, cool and dry at room temperature for 30 to 40 minutes, cool at a refrigeration temperature of 4°C for 20 to 30 minutes, and consume the cooled and dried glutinous rice sundae. As the glutinous rice sundae cut into easy lengths is fried and cooked in edible oil, the sundae has no odor, and the crispiness of the sundae and the aroma of glutinous and spicy rice are maintained for a long time.
본 발명에 따른 찹쌀순대튀김 제조방법으로 제조된 찹쌀순대튀김과 일반 찹쌀순대에 튀김가루 내지는 부침가루를 도포하고, 튀김옷을 입힌 일반 찹쌀순대튀김과 비교하였다.The glutinous rice sundae tempura prepared by the method for preparing glutinous rice sundae tempura according to the present invention and the general glutinous rice sundae were coated with tempura powder or pancake powder, and compared with the general glutinous rice sundae tempura coated with tempura cloth.
<실시예1><Example 1>
우선, 본원 발명에 따른 찹쌀순대튀김 제조방법을 통해 제조된 찹쌀순대튀김은 식용기름에 3~4시간 담금된 찹쌀 420g과 생맵쌀 80g을 준비하고, 당면 160g, 양배추 8g, 부추 50g, 깻잎 10g, 당근, 감자, 고구마, 양파를 각각 56.3g, 마늘 28g, 생강 18g을 분쇄, 절단, 다짐되어 준비하며, 준비된 소금 10g, 후추 1.4g, 조미료(미원 또는 다시다) 6.5g, 식용유 47g, 선지 30g와 혼합한 찹쌀순대소 85중량%를 세척된 15중량%의 순대피(돼지창자) 내부에 충진하여 명주실로 순대피의 양단을 묶은 후, 온도 100℃에서 25분간 찜조리한 후, 실온에서 40분간 서서히 냉각 및 건조한 후, 순대소 내부 수분의 응결을 위해 냉장온도에서 20분간 냉각한 뒤, 섭취하기 용이한 크기로 찹쌀순대를 절단하여 300℃ 식용기름에서 1분 30초간 2회 반복하여 튀김조리하여 본원 발명에 따른 찹쌀순대튀김을 제조하였다.First, the glutinous rice sundae tempura prepared through the method of manufacturing glutinous rice sundae according to the present invention is prepared with 420 g of glutinous rice and 80 g of raw map rice soaked in edible oil for 3 to 4 hours, 160 g of vermicelli, 8 g of cabbage, 50 g of leek, 10 g of sesame leaves, Carrot, potato, sweet potato, onion 56.3g, garlic 28g, ginger 18g are crushed, cut and chopped. Prepared salt 10g, pepper 1.4g, seasoning (Miwon or Dashida) 6.5g, cooking oil 47g, seonji 30g and After filling 85% by weight of the mixed glutinous rice sundaeso into the washed 15% by weight of the sundrain (pork intestine), tie both ends of the sundrain with silk thread, steamed at 100℃ for 25 minutes, and then slowly cooked at room temperature for 40 minutes. After cooling and drying, after cooling for 20 minutes at a refrigerated temperature to condense the internal moisture of the sundaeso, cut the glutinous rice sundae into a size that is easy to consume, and fry it twice in 300℃ edible oil for 1 minute and 30 seconds. The glutinous rice sundae tempura according to the invention was prepared.
<실시예 2><Example 2>
본원 발명에 따른 찹쌀순대튀김 제조방법을 통해 제조된 찹쌀순대튀김으로 찹쌀순대소에서 선지를 제외한 찹쌀순대소로 식용기름에 3~4시간 담금된 찹쌀 420g과 생맵쌀 80g을 준비하고, 당면 160g, 양배추 8g, 부추 50g, 깻잎 10g, 당근, 감자, 고구마, 양파를 각각 56.3g, 마늘 28g, 생강 18g을 분쇄, 절단, 다짐되어 준비하며, 준비된 소금 10g, 후추 1.4g, 조미료(미원 또는 다시다) 6.5g, 식용유 77g과 혼합한 찹쌀순대소 85중량%를 세척된 15중량%의 순대피(돼지창자) 내부에 충진하여 명주실로 순대피의 양단을 묶은 후, 온도 100℃에서 25분간 찜조리한 후, 실온에서 40분간 서서히 냉각 및 건조한 후, 순대소 내부 수분의 응결을 위해 냉장온도에서 20분간 냉각한 뒤, 섭취하기 용이한 크기로 찹쌀순대를 절단하여 300℃ 식용기름에서 1분 30초간 2회 반복하여 튀김조리하여 본원 발명에 따른 찹쌀순대튀김을 제조하였다.A glutinous rice sundae tempura prepared by the method of manufacturing glutinous rice sundae according to the present invention. 420 g of glutinous rice and 80 g of raw mashed rice immersed in edible oil for 3 to 4 hours are prepared from glutinous rice sundae soaked in edible oil for 3 to 4 hours, and 160 g of vermicelli, cabbage 8g, 50g leek, 10g sesame leaves, 56.3g each carrot, potato, sweet potato, onion, 28g garlic, 18g ginger are crushed, cut and chopped, prepared salt 10g, pepper 1.4g, seasoning (Miwon or Dashida) 6.5 g, 85% by weight of glutinous rice sundaeso mixed with 77g of edible oil is filled into the washed 15% by weight of the inside of the washed 15% by weight of the sun evacuation (pork intestine), tied both ends of the sun evacuation with a silk thread, and steamed for 25 minutes at a temperature of 100°C, After cooling and drying slowly at room temperature for 40 minutes, cool for 20 minutes at refrigerated temperature for condensation of water inside the sundaeso, cut the glutinous rice sundae into a size that is easy to consume, and repeat twice for 1 minute and 30 seconds in 300℃ edible oil. Then, it was fried and cooked to prepare a glutinous rice sundae tempura according to the present invention.
<비교예1><Comparative Example 1>
순대소로 본원 발명과 동일한 식재료와 조리료에 일반적인 찹쌀순대를 제조할 경우의 물에 약 10시간가량 불린 찹쌀을 혼합하여 순대소를 조성하였고, 조성된 순대소를 본원 발명과 동일한 비율로 순대피에 충진하여 일반 찹쌀순대과정과 동일하게 끓는 물에 익힌 후, 이를 절단하여 튀김조리하였다. Sundaeso was prepared by mixing glutinous rice soaked in water for about 10 hours in the case of preparing general glutinous rice sundae in the same ingredients and cooking materials as the present invention, and the prepared sundaeso was added to the sundae in the same ratio as the present invention. Filled and cooked in boiling water in the same manner as normal glutinous rice sundae, cut and fried.
<비교예 2><Comparative Example 2>
비교예 1과 동일하게 제조된 찹쌀순대에 수분이동을 방지하기 위한 시중에 유통되고 있는 감자전분, 단백질, 유화제, 감자가루 등을 주 성분으로 하는 부침가루 또는 튀김가루를 도포하고, 튀김옷을 입혀 튀김조리하였다.To prevent moisture transfer to the glutinous rice sundae prepared in the same manner as Comparative Example 1, pancake powder or frying powder containing potato starch, protein, emulsifier, potato powder, etc., which are commercially available as main ingredients, was applied, and fried with a fry coat. Cooked.
상기 본원 발명에 따른 <실시예>와 <비교예1,2>에서 얻어진 찹쌀순대튀김을 실온에서 3시간가량 방치한 후, 100인의 소비자에게 제공하여 식감과 맛, 잡내에 대한 3가지 관능시험을 통해 0~4점의 점수로 구분하고, 0점은 아주 나쁘다, 1점은 나쁘다, 2점은 보통이다, 3점은 좋다, 4점은 아주 좋다로 테스트하여 아래와 같은 표 1의 결과를 얻었다.After leaving the glutinous rice sundae tempura obtained in <Example> and <Comparative Examples 1 and 2> according to the present invention for about 3 hours at room temperature, it was provided to 100 consumers to conduct three sensory tests for texture, taste, and mischief. The test was divided into a score of 0-4 points, and 0 points were very bad, 1 point was bad, 2 points were normal, 3 points were good, and 4 points were very good, and the results of Table 1 were obtained.
상기 [표 1]에 나타난 바와 같이, 본원 발명의 실시예1, 2는 바삭함이 그대로 유지되어 바삭함에 대한 평가가 상당히 좋고, 비교예 2의 경우도 수분을 차단하기 위한 부침가루 또는 튀김가루를 도포한 후, 튀김옷을 입혀 튀김조리함에 따라 바삭함이 일정부분 유지된 것을 알 수 있지만 순대소의 잔류수분에 의해 바삭함이 덜한 부분이 지적됨을 알 수 있다. 반면, 비교예 1과 같은 찹쌀을 물에 불린 일반순대를 단순히 튀겼을 경우에는 바로 튀김조리시를 제외하고는 방치후에는 튀김식감인 바삭함을 유지하기 어렵다는 점을 확인할 수 있다.As shown in [Table 1], in Examples 1 and 2 of the present invention, the crunchiness is maintained as it is, so the evaluation of the crunchiness is quite good, and even in the case of Comparative Example 2, pancake powder or tempura powder is applied to block moisture. After cooking, it can be seen that the crispiness was maintained to a certain extent as the fried food was cooked, but it can be seen that the less crispy part was pointed out by the residual moisture of the sundaeso. On the other hand, in the case of simply frying general sundae soaked in water with glutinous rice as in Comparative Example 1, it can be seen that it is difficult to maintain the crispy texture of the fried food after leaving it to stand except for the time of frying.
또한, 맛에 있어서, 실시예1, 2는 식용기름에 담군 찹쌀과 맵쌀을 이용하여 수분을 최소화하고, 수분과의 접촉을 최소화하여 제조된 만큼 찹쌀의 찰진 식감이나 맛을 느낄 수 없어 남녀노소 누구나 쉽게 맛을 음미할 수 있었으며, 순대의 맛보다는 과자와 같은 순대소 식재료의 맛을 느낄 수 있다는 평가를 받았으며, 비교예 1은 튀기기 전의 일반 찹쌀순대의 맛과 크게 다르지 않아 맛의 변화가 없었으며, 비교예 2는 부침가루 또는 튀김가루와 튀김옷의 간에 따라 맛이 변화가 있지만 튀김옷 내부의 순대의 맛은 특별한 변화가 없어 튀김옷에 의한 맛의 변화가 전체 맛을 좌우하고 있는 평가이다. In addition, in terms of taste, Examples 1 and 2 were prepared by using glutinous rice and spicy rice soaked in edible oil to minimize moisture and minimize contact with moisture. The taste was easily tasted, and it was evaluated that it was possible to feel the taste of sundae-so ingredients such as sweets rather than the taste of sundae, and Comparative Example 1 was not significantly different from the taste of general glutinous rice sundae before frying, so there was no change in taste. In Example 2, the taste varies depending on the liver of pancake powder or tempura powder and tempura cloth, but the taste of sundae inside tempura cloth has no special change, so the change in taste by tempura cloth influences the overall taste.
한편, 잡내는 실시예1, 2의 경우 순대 고유의 잡내가 대부분 제거된 상태이고, 튀김조리 이후에도 잡내는 없었으며, 강제로 수분을 첨가하여도 잡내가 발생되지 않았다. 하지만, 비교예 1, 2는 모두 잡내가 관능 시험단 100인의 50% 절반에 육박하게 잔존하는 것을 확인하였다. 따라서, 잡내로 인한 찹쌀순대튀김의 호불호가 갈리는 현상이 있고, 이로 인한 기호도가 저하되는 부분이 여전히 남아 있다는 평가이다. 여기서, 바삭함, 맛, 잡내는 실시예 1보다는 실시예 2가 보다 우수한 점수를 얻었다. 그 중 잡내의 경우는 실시예 1과는 많은 차이를 보였는 데 이는 순대 고유 잡내의 주된 원인으로 동물의 피라는 혐오감과 거부감이 있어 기호도 향상에 걸림돌이 되었지만 선지를 제외하여 찹쌀순대소를 제조함으로써, 선지를 포함했을 때와는 달리 순대의 색감이 기본 검은색의 순대와는 달리 밝은 갈색톤으로 일반 수제소세지와 같은 색감을 띄어 시각적으로 거부감이 적었으며, 선지로 인한 잡내가 대부분 잡혀 남녀노소 누구나 거부감 없이 섭취가 가능하였다. On the other hand, in the case of Examples 1 and 2, the smell of sundae was mostly removed, and there was no smell even after frying, and even when moisture was forcibly added, the smell did not occur. However, in both Comparative Examples 1 and 2, it was confirmed that the job nae remained close to 50% of the 100 people in the sensory test group. Therefore, it is an evaluation that there is a phenomenon in which the likes and dislikes of the glutinous rice sundae tempura due to the japnae are divided, and the part that the preference is degraded by this still remains. Here, the crunchiness, taste, and odor in Example 2 obtained better scores than in Example 1. Among them, the case of Japnae showed a lot of difference from Example 1, which is the main cause of Sundae's unique Japnae. Unlike when the sundae was included, the color of sundae was light brown tones, unlike the basic black sundae, and had the same color as ordinary handmade sausage, so it was visually less objectionable. Ingestion was possible.
또한, 선지가 제외된 찹쌀순대소에 식용기름은 기존보다 약 2.6%를 더 투입하여 100중량% 찹쌀순대소를 기준으로 하여 첨가함에 다라 식용기름에 의한 유화작용으로 인해 전체적인 찹쌀순대소의 식감이 바삭하면서도 부드러운 식감을 얻을 수 있어 실시예 1과 함께 실시예 2 역시 좋은 평가를 얻을 수 있었다.In addition, since about 2.6% of edible oil is added to the glutinous rice sundaeso, excluding the sunji, and added based on 100% by weight glutinous rice sundaeso, the overall texture of the glutinous rice sundaeso is crispy due to the emulsification effect of the edible oil. While it was possible to obtain a soft texture, Example 2 as well as Example 1 was able to obtain good evaluation.
더욱이, 실시예 2의 경우에는 타 소스나 볶은 야채와 곁들일 때, 음식의 전체적인 장식감과 색감이 살아나 시각적으로 소비자에게 더 어필할 수 있는 시각적 미감을 촉진할 수 있었다. Moreover, in the case of Example 2, when served with other sauces or roasted vegetables, the overall decoration and color of the food were revived, and visual aesthetics that could visually appeal to consumers could be promoted.
상기 관능 시험을 통해 본원 발명에 따른 실시예의 찹쌀순대튀김의 바삭함, 맛, 잡내를 모두 해결하였는 바, 소비자에게 본원 발명에 따른 찹쌀순대튀김의 재구매 의향에 대한 조사를 실시하였고, 이에 따라 이 역시 100인에게 다시 먹고 싶지 않다 0점, 보통이다 1점, 또 먹고 싶다 2점을 기준으로 수요조사를 실시하였고, 이에 따른 산업상 이용가능성을 타진하여 표 2와 같은 결과를 얻었다.Through the sensory test, the crispness, taste, and taste of the glutinous rice sundae tempura of the embodiment according to the present invention were all solved. The demand survey was conducted on the basis of 0 points that I do not want to eat again, 1 point that is normal, and 2 points that I want to eat again, and the industrial applicability accordingly was evaluated, and the results shown in Table 2 were obtained.
상기 [표 2]에 나타난 바와 같이, 다시 먹고 싶지 않다는 0점으로 이례적인 결과가 나왔고, 또 먹고 싶다는 88명이 재구매 의사를 밝혔다. 이에 상기 찹쌀순대튀김은 식품 체인사업 및 식당, 휴계소, 주점 등 다양한 장소에서 판매가 가능함을 보여주고 있고, 맛이나 식감, 보관 및 유통이 쉽고, 재 조리시 과정이 간편하며, 장시간 방치하여도 고유의 식감이나 맛을 유지할 수 있어 다양한 분야에서 소비가 가능함을 보여주고 있어 산업상 이용가능성이 높다. As shown in [Table 2], an unusual result was obtained with a score of 0 indicating that they did not want to eat again, and 88 people who wanted to eat again indicated their intention to repurchase. Therefore, the glutinous rice sundae tempura shows that it can be sold in various places such as food chain business and restaurants, rest areas, and pubs. It has high industrial applicability as it can maintain texture and taste, showing that it can be consumed in various fields.
이상에서는 본 발명을 하나의 실시예로서 상세히 설명하였으나, 본 발명의 권리범위는 이에 한정되지 않고, 기술사상 범위 내에서 통상의 지식을 가진 자라면 다양한 변형 및 수정이 가능함은 명백한 것이며, 본 발명의 실시예와 실질적 균등범위까지 포함된다 할 것이다.In the above, the present invention has been described in detail as an embodiment, but the scope of the present invention is not limited thereto, and it is obvious that various modifications and modifications can be made to those of ordinary skill within the scope of the technical idea. It will be included to the practical equivalent range with the embodiment.
S100 : 순대소 전처리단계
S200 : 순대재료준비단계
S300 : 순대소 충진단계
S400 : 수분차단밀폐단계
S500 : 증기익힘단계
S600 : 냉각건조단계
S700 : 순대절단단계
S800 : 튀김조리단계
S100: Sundaeso pre-treatment step S200: Sundae material preparation step
S300: Filling step of sundaeso S400: Water blocking and sealing step
S500: steam cooking step S600: cooling drying step
S700: Sundae cutting step S800: Fry cooking step
Claims (4)
식용기름에 3~4시간 담금된 찹쌀 38.3 중량%와 생맵쌀 7.3 중량%를 준비하고, 당면 14.6중량%, 양배추 0.7중량%, 부추 4.7중량%, 깻잎 0.9중량%, 당근, 감자, 고구마, 양파를 각각 5.2중량%, 마늘 2.6중량%, 생강 1.6중량%을 분쇄, 절단, 다짐되어 준비하며, 준비된 소금 0.9중량%, 후추 0.1중량%, 조미료(미원 또는 다시다) 0.6중량%, 식용유 4.3중량%, 선지 2.6중량%와 혼합된 찹쌀순대소 100중량%와 세척된 순대피(돼지창자)를 준비하는 순대재료준비단계(S200)와;
상기 순대재료준비단계를 통해 준비된 식용기름에 담금되어 식용기름이 침투된 생찹쌀과 생맵쌀이 포함된 찹쌀순대소 75중량%~85중량%를 15중량%~25중량% 순대피 내부로 삽입하여 찹쌀순대 100중량%로 충진하는 순대소 충진단계(S300)와;
상기 찹쌀순대소가 충진된 순대피의 양단을 명주실 또는 인체에 무해한 끈을 이용하여 외부 수분이 유입되는 것이 차단되도록 밀폐하는 수분차단밀폐단계(S400)와;
상기 수분차단밀폐단계를 통해 찹쌀순대소가 충진된 순대피 양단이 수밀되도록 형성된 찹쌀순대를 온도 100~150℃의 증기에 20~30분간 찜조리하여 순대피는 익혀지고, 내부에 충진된 찹쌀순대소는 생찹쌀로부터 유출되는 식용기름에 의해 수분이 차단되면서 생찹쌀과 생맵쌀을 제외한 순대소 재료가 익혀지도록 하는 증기익힘단계(S500)와;
상기 증기익힘단계를 통해 생찹쌀과 생맵쌀을 제외한 순대소와 순대피가 익혀진 찹쌀순대를 실온에서 30~40분간 냉각건조하고, 냉장온도 4℃에서 20~30분간 냉각하는 냉각건조단계(S600)와;
상기 냉각건조단계를 통해 냉각건조된 찹쌀순대를 소비자가 취식하기 용이한 길이로 절단하는 순대절단단계(S700)와;
상기 순대절단단계를 통해 절단된 찹쌀순대를 250℃~300℃로 가열된 식용기름에 90초~120초간 2~3회 반복하여 튀김조리하여 찹쌀순대튀김을 완성하는 튀김조리단계(S800);를 포함하는 것을 특징으로 하는 찹쌀순대튀김의 제조방법.
Soak each raw glutinous rice and raw mashed rice in edible oil for 3 to 4 hours to prevent moisture from penetrating into the glutinous rice and improve the texture of the frying, and then crush or cut the sundaeso ingredients for manufacturing the remaining sundaeso. , Sundaeso pre-processing step (S100) and pledge;
Prepare 38.3% by weight of glutinous rice and 7.3% by weight of raw mashed rice soaked in edible oil for 3-4 hours, and 14.6% by weight of vermicelli, 0.7% by weight of cabbage, 4.7% by weight of leek, 0.9% by weight of sesame leaves, carrots, potatoes, sweet potatoes, onions Respectively 5.2% by weight, garlic 2.6% by weight, ginger 1.6% by weight, crushed, cut, and chopped to prepare, prepared salt 0.9% by weight, pepper 0.1% by weight, seasoning (Miwon or Dashida) 0.6% by weight, edible oil 4.3% by weight , Sundae material preparation step (S200) of preparing 100% by weight of glutinous rice sundaeso mixed with 2.6% by weight of sunji and washed sundae (pork intestine);
75% to 85% by weight of glutinous rice sundae containing raw glutinous rice and raw mashed rice, which is immersed in the edible oil prepared through the preparation of the sundae material, is inserted into the inside of 15% to 25% by weight. Filling step of filling with 100% by weight of glutinous rice sundae (S300);
A water blocking and sealing step (S400) of sealing both ends of the sun evacuation filled with the glutinous rice sundae so that external moisture is blocked using a silk thread or a string harmless to the human body;
Through the moisture barrier and sealing step, the glutinous rice sundae is steamed in steam at a temperature of 100 to 150°C for 20 to 30 minutes, and the glutinous rice sundae is filled with glutinous rice sundae so that the ends of the sundae are watertight. The steam cooking step (S500) of allowing the raw glutinous rice and raw mashed rice to be cooked while moisture is blocked by the edible oil flowing out of the raw glutinous rice;
A cooling drying step of cooling and drying the sweet rice sundae, excluding the raw glutinous rice and the raw mashed rice, and the sweet rice sundae cooked with sundae through the steam boiling step at room temperature for 30 to 40 minutes, and cooling for 20 to 30 minutes at a refrigeration temperature of 4°C (S600 )Wow;
A sundae cutting step (S700) of cutting the glutinous rice sundae cooled and dried through the cooling drying step into lengths that are easy for consumers to eat;
A frying cooking step (S800) of frying the glutinous rice sundae cut through the sundae cutting step in edible oil heated to 250°C to 300°C for 90 seconds to 120 seconds by repeating 2 to 3 times to complete deep-fried glutinous rice sundae; Method for producing a glutinous rice sundae tempura, characterized in that it comprises.
상기 순대재료준비단계의 찹쌀순대소는 수분함량을 줄이고, 바삭함과 고소한 식감을 더욱 향상시키며, 잡내 제거가 용이하도록 선지가 제외된 100중량%를 기준으로 식용기름에 3~4시간 담금된 찹쌀 38.3 중량%와 생맵쌀 7.3 중량%를 준비하고, 당면 14.6중량%, 양배추 0.7중량%, 부추 4.7중량%, 깻잎 0.9중량%, 당근, 감자, 고구마, 양파를 각각 5.2중량%, 마늘 2.6중량%, 생강 1.6중량%을 분쇄, 절단, 다짐되어 준비하며, 준비된 소금 0.9중량%, 후추 0.1중량%, 조미료(미원 또는 다시다) 0.6중량%, 식용유 6.9중량%로 조성된 것을 특징으로 하는 찹쌀순대튀김의 제조방법.
The method of claim 1,
The glutinous rice sundaeso in the step of preparing the sundae ingredients reduces moisture content, further improves crispness and savory texture, and is 38.3 glutinous rice immersed in edible oil for 3 to 4 hours based on 100% by weight excluding sunji to facilitate removal of dirt. Prepared with 7.3% by weight and 7.3% by weight of raw mashed rice, 14.6% by weight of vermicelli, 0.7% by weight of cabbage, 4.7% by weight of leek, 0.9% by weight of sesame leaves, 5.2% by weight of carrots, potatoes, sweet potatoes and onions, respectively, 2.6% by weight of garlic, 1.6% by weight of ginger is crushed, cut, and chopped to prepare, prepared salt 0.9% by weight, pepper 0.1% by weight, seasoning (Miwon or Dashida) 0.6% by weight, and 6.9% by weight of cooking oil. Manufacturing method.
Soak each raw glutinous rice and raw mashed rice in edible oil for 3 to 4 hours to prevent moisture from penetrating into the glutinous rice and improve the texture of the frying, and then crush or cut the sundaeso ingredients for manufacturing the remaining sundaeso. , After chopping, prepare 38.3% by weight of glutinous rice and 7.3% by weight of raw mashed rice soaked in edible oil for 3-4 hours, and 14.6% by weight of vermicelli, 0.7% by weight of cabbage, 4.7% by weight of leek, 0.9% by weight of sesame leaves, carrots, potatoes , Sweet potatoes, onions, respectively 5.2% by weight, garlic 2.6% by weight, ginger 1.6% by weight, prepared by crushing, cutting, chopped, prepared salt 0.9% by weight, pepper 0.1% by weight, seasoning (Miwon or Dashida) 0.6% by weight, Prepared 100% by weight of glutinous rice sundaeso mixed with 4.3% by weight of edible oil and 2.6% by weight of seonji, and washed sundae (pork intestine), and 75% to 85% by weight of glutinous rice sundae are 15% to 25% by weight. After inserting and filling the inside of the blood, seal both ends of the sun evacuation filled with chopstick sundae so as to block the inflow of external moisture using silk thread or a string that is harmless to the human body, and put the glutinous rice sundae in steam at a temperature of 100~150℃. After steaming for ~30 minutes, the sundae-so is cooked, and the glutinous rice sundae-so filled inside is blocked by the edible oil leaking from the raw glutinous rice, and the ingredients of the sundae-so, excluding the raw glutinous rice and the fresh map rice, are cooked, and then at room temperature. Cool and dry for 30 to 40 minutes, cool for 20 to 30 minutes at a refrigeration temperature of 4°C, and cut the cooled glutinous rice sundae into lengths that are easy for consumers to eat, and then heat the cut glutinous rice sundae to 250°C to 300°C for edible use. Glutinous rice sundae tempura manufactured by the manufacturing method of glutinous rice sundae tempura characterized in that it is fried and cooked repeatedly for 90 to 120 seconds in oil 2 to 3 times to make crispy, savory, and odorless glutinous rice sundae tempura.
상기 찹쌀순대소는 수분함량을 줄이고, 바삭함과 고소한 식감을 더욱 향상시키며, 잡내 제거가 용이하도록 선지가 제외된 100중량%를 기준으로 식용기름에 3~4시간 담금된 찹쌀 38.3 중량%와 생맵쌀 7.3 중량%를 준비하고, 당면 14.6중량%, 양배추 0.7중량%, 부추 4.7중량%, 깻잎 0.9중량%, 당근, 감자, 고구마, 양파를 각각 5.2중량%, 마늘 2.6중량%, 생강 1.6중량%을 분쇄, 절단, 다짐되어 준비하며, 준비된 소금 0.9중량%, 후추 0.1중량%, 조미료(미원 또는 다시다) 0.6중량%, 식용유 6.9중량%로 조성된 것을 특징으로 하는 찹쌀순대튀김의 제조방법으로 제조된 찹쌀순대튀김.The method of claim 3,
The glutinous rice sundaeso reduces moisture content, further improves crunchiness and savory texture, and 38.3% by weight of glutinous rice and raw mashed rice immersed in edible oil for 3 to 4 hours based on 100% by weight excluding sunji to facilitate removal of unpleasant odors. Prepare 7.3% by weight, 14.6% by weight of vermicelli, 0.7% by weight of cabbage, 4.7% by weight of leek, 0.9% by weight of sesame leaves, 5.2% by weight of carrots, potatoes, sweet potatoes, onions, 2.6% by weight of garlic, 1.6% by weight of ginger Prepared by crushing, cutting, and chopping, prepared by a method of manufacturing glutinous rice sundae fried, characterized in that it is composed of 0.9% by weight of prepared salt, 0.1% by weight of pepper, 0.6% by weight of seasoning (Miwon or Dashida), and 6.9% by weight of edible oil. Deep-fried glutinous rice sundae.
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