KR20220000316A - avocado chuck roll black noodle - Google Patents

avocado chuck roll black noodle Download PDF

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Publication number
KR20220000316A
KR20220000316A KR1020200078110A KR20200078110A KR20220000316A KR 20220000316 A KR20220000316 A KR 20220000316A KR 1020200078110 A KR1020200078110 A KR 1020200078110A KR 20200078110 A KR20200078110 A KR 20200078110A KR 20220000316 A KR20220000316 A KR 20220000316A
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avocado
jajangmyeon
fry
stir
magnetic field
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KR1020200078110A
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Korean (ko)
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김성진
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김성진
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
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Abstract

The present invention relates to a method for producing noodles with black bean paste using avocado chuck rolls. The method for producing noodles with black bean paste using avocado chuck rolls provides taste and flavor by combining the greasiness of noodles with black bean paste and the softness of meat by using chuck rolls.

Description

아보카도 목심 자장면 {avocado chuck roll black noodle}Avocado chuck roll black noodle

본 발명은 아보카도와 목 심을 곁들인 아보카도 목 심 자장면 [avocado chuck roll black noodle] 및 이의 제조 방법에 관한 것으로서 보다 상세하게는 자장면의 제조방법에 있다. 또한 아보카도를 첨가하는 단계를 포함하는 [아보카도 목 심 자장면]의 제조 방법 및 등 발명에 의해 제조한 아보카도와 목 심을 곁들인 자장면에 관한 것이다. 본 발명에서 아보카도 목 심 자장면은 자장면에 아보카도[avocado tree]와 목심[chuck roll]을 포함하는 자장면을 의미한다.The present invention relates to avocado chuck roll black noodle prepared with avocado and neck core, and to a method of manufacturing the same, and more particularly, to a manufacturing method of the avocado chuck roll black noodle. It also relates to a method for producing [avocado mokshim jajangmyeon] including the step of adding an avocado, and to jajangmyeon with avocado and mokshim prepared according to the invention. In the present invention, avocado moksim jajangmyeon means jajangmyeon including avocado tree and chuck roll in jajangmyeon.

대부분의 자장면은 돼지기름으로 만들어졌다. 칼로리가 높고 섭취 후 속이 더부룩해진다는 단점들을 고려하여 아보카도 오일과 성장기 아이들에게 좋은 필수아미노산과 양질의 단백질이 풍부한 돼지 목살을 첨가하여 최대한 칼로리를 적게 하고 식감 또한 좋은 아보카도 목심 자장면을 발명하게 되었다.Most of the Jajangmyeon is made with pork fat. Considering the disadvantages of high calorie and bloating after consumption, we invented avocado moksim jajangmyeon with avocado oil and pork neck, which is rich in essential amino acids and high-quality protein, which are good for growing children, to reduce calories as much as possible and have a good texture.

본 발명의 목적은 자장면의 제조방법에 있어서, 아보카도오일과 목 심을 첨가하는 단계를 포함하는 아보카도 목 심 자장면의 제조방법을 제공하고자 한다본 발명의 다른 목적은 상기에서 언급한 방법에 의해 제조한 아보카도 목 심 자장면을 제공하고자 한다.It is an object of the present invention to provide a method for preparing avocado mok sim jajangmyeon, which includes adding avocado oil and mok shim, in the preparation method of jajangmyeon. We would like to provide Mokshim Jajangmyeon.

상기한 기술적 과제를 해결하기 위하여, 본 발명에서는 하기 단계를 포함하는 것을특징으로 하는 아보카도 목심 짜장면에 대한 제조방법을 제공한다 In order to solve the above technical problem, the present invention provides a manufacturing method for avocado moksim jjajangmyeon comprising the following steps

(1) 목 심의 핏기를 빼주고 목 심을 1 내지 2 CM의 크기로 썰어주는 단계(1) Step of draining the blood from the neck core and cutting the neck core into 1 to 2 CM size

(2) 양파 및 양상추를 1 내지 1.5 CM의 크기로 썰어주는 단계(2) slicing the onion and lettuce into 1 to 1.5 CM size

(3) 상기단계 (1) 에서 일반 기름 대신에 아보카도 오일을 이용하여 목 심을 볶아주고 (2) 에서 다진 양파와 양상추 및 자장 재료를 넣고 볶은 다음 춘장을 넣고 볶아주는 단계(3) In step (1), use avocado oil instead of regular oil to stir-fry the neck core, add chopped onion, lettuce, and jajang ingredients in step (2), stir-fry, then add chunjang and stir-fry

(4) 상기단계 (3) 에서 제조된 자장 소스에 물을 넣고 끓이고 전분 물을 넣어줘 자장 소스를 만드는 단계(4) Put water in the magnetic field source prepared in step (3), boil it, and add starch water to make the magnetic field source

(5) 상기 단계 (4) 에서 제조된 자장 소스를 삶은 면에 부어 아보카도 목심 자장면을 제조하는 단계 또한, 본 발명에서는 상기 제조방법에 따라 제조된 아보카도 목 심 자장면을 제공한다(5) preparing avocado moksim jajangmyeon by pouring the magnetic field source prepared in step (4) onto the boiled noodles. In addition, the present invention provides avocado moksim jajangmyeon prepared according to the above manufacturing method.

본 발명에 의해 제조한 아보카도와 목 심을 곁들인 자장면은 아보카도가 함유하고 있는 우수한 영양 성분을 섭취할 수 있어 관능 성이 우수할 뿐만 아니라 기능성 또한, 우수한 아보카도와 기름기가 많이 없는 목 심을 이용하여 식감과 맛이 일품인 목심 짜장면을 제공할 수 있다Jajangmyeon with avocado and wood core prepared according to the present invention has excellent sensory as well as functionality as it can ingest the excellent nutritional components contained in avocado. We can serve this exquisite Mokshim Jajangmyeon

도 1은 실시 예 1에서 제조한 아보카도 목 심 자장면을 만드는 과정이다.1 is a process for making avocado mokshim jajangmyeon prepared in Example 1.

(1) 목 심의 핏기를 빼주고 목 심을 0.75 내지 1 CM의 크기로 썰어주는 단계(1) Step of draining the blood from the neck core and cutting the neck core into a size of 0.75 to 1 CM

(2) 양파 및 양상추를 1 내지 1.5 CM의 크기로 썰어주는 단계(2) slicing the onion and lettuce into 1 to 1.5 CM size

(3) 상기단계 (1) 을 일반 기름 대신에 아보카도 오일을 이용하여 목 심을 볶아주고 (2) 와 다진 양파와 양상추 및 자장 재료를 넣고 볶은 다음 춘장을 넣고 볶아주는 단계(3) In step (1) above, using avocado oil instead of regular oil, stir-fry the neck core (2), add chopped onion, lettuce, and jajang ingredients, stir-fry, then add chunjang and stir-fry

(4) 상기단계 (3) 에서 제조된 자장 소스에 물을 넣고 끓이고 전분 물을 넣어줘 자장 소스를 만드는 단계(4) Put water in the magnetic field source prepared in step (3), boil it, and add starch water to make the magnetic field source

(5) 상기 단계 (4) 에서 제조된 자장 소스를 삶은 면에 부어 아보카도 모심 자장면을 제조하는 단계 또한, 본 발명에서는 상기 제조방법에 따라 제조방법이다.(5) Pouring the magnetic field source prepared in step (4) onto the boiled noodles to prepare avocado rice noodles. Also, in the present invention, it is a manufacturing method according to the above manufacturing method.

본 발명에서 제조된 아보카도 목 심 자장면에서는 느끼한 맛이 제거되는 이점이 있다. 목살에는 여러 근육과 지방층으로 구성되어 있어 풍미가 좋고 육질이 부드러워 식감에도 좋고 맛 또한 좋다.There is an advantage in that the greasy taste is removed from the avocado mokkim jajangmyeon prepared in the present invention. Since the neck is composed of several muscle and fat layers, it has a good flavor, and the meat is soft and has a good texture and good taste.

돼지고기 목살을 구입할 때에는 연한 핑크빛이 돌고 윤기가 나며 살이 탄력 있는 것을 구매하는 것이 좋다.When purchasing pork neck, it is better to buy one that has a light pink color and is shiny and has firm flesh.

성장기 아이들에게 좋은 필수 아미노산과 양질의 단백질이 풍부해 몸에 좋고 돼지고기중에 높지않은 칼로리로 부담갖지 않고 먹을 수 있다.It is rich in essential amino acids and high-quality protein that are good for growing children, so it is good for the body and is low in calories among pork, so you can eat it without burden.

아보카도 오일에는 성인병과 비만을 막는 다이어트 음식으로 많이 알려있다.Avocado oil is well known as a diet food to prevent adult diseases and obesity.

(3) 상기단계에서 아보카도 오일에 목 심을 볶아줄 때에는 아보카도 오일의 발열 점이 높아 가열을 너무 많이 하면 맛과 향이 손상될 수도 있으니 주위해야한다.(3) In the above step, when roasting the shiitake in avocado oil, be careful as the avocado oil has a high heating point, so if you heat it too much, the taste and flavor may be damaged.

도 1은 실시 예 1에서 제조한 아보카도 목 심 자장면을 만드는 과정이다. 1 is a process for making avocado mokshim jajangmyeon prepared in Example 1.

Claims (1)

(1) 목 심의 핏기를 빼주고 목 심을 0.75 내지 1 CM의 크기로 썰어주는 단계
(2) 양파 및 양상추를 1 내지 1.5 CM의 크기로 썰어주는 단계
(3) 상기단계 (1) 을 일반 기름 대신에 아보카도 오일을 이용하여 목 심을 볶아주고 (2) 와 다진 양파와 양상추 및 자장 재료를 넣고 볶은 다음 춘장을 넣고 볶아주는 단계
(4) 상기단계 (3) 에서 제조된 자장 소스에 물을 넣고 끓이고 전분 물을 넣어줘 자장 소스를 만드는 단계
(5) 상기 단계 (4) 에서 제조된 자장 소스를 삶은 면에 부어 아보카도 모심 자장면을 제조하는 단계 또한, 본 발명에서는 상기 제조방법에 따라 제조방법이다.
(1) Step of draining the blood of the neck core and cutting the neck core into a size of 0.75 to 1 CM
(2) slicing the onion and lettuce into 1 to 1.5 CM size
(3) In step (1) above, using avocado oil instead of regular oil, stir-fry the neck core (2), add chopped onion, lettuce, and jajang ingredients, stir-fry, then add chunjang and stir-fry
(4) Put water in the magnetic field source prepared in step (3), boil it, and add starch water to make the magnetic field source
(5) Pouring the magnetic field source prepared in step (4) onto the boiled noodles to prepare avocado rice noodles. Also, in the present invention, it is a manufacturing method according to the above manufacturing method.
KR1020200078110A 2020-06-25 2020-06-25 avocado chuck roll black noodle KR20220000316A (en)

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