KR20220008679A - Method for preparing soft HMR pork fry lunch box for the elderly - Google Patents

Abstract

The present invention relates to a method for producing a softened home-cooked pork stir-fry meal box for elderly. Processed food products for use as rice and side dishes are prepared and measured, and are put in a meal container and internally packed. The meal container is sealed and externally packed. According to the present invention, softened home-cooked pork stir-fry meal box for elderly is produced in a frozen form, so that the shelf life can be extended and convenience can be improved.

Description

Method for preparing soft home-cooked pork stir-fry lunch box for the elderly {Method for preparing soft HMR pork fry lunch box for the elderly}

The present invention relates to a method for preparing a softened home-cooked pork stir-fry lunch box for the elderly, which is a kind of instant-cooked food, and more particularly, it can be prepared in a frozen form to extend the shelf life, and can be easily cooked and eaten by heating it in a microwave oven. It relates to a method for preparing a softened home-cooked pork stir-fry lunch box for the elderly that can make it possible and enhance the simplicity and convenience of eating life.

In general, a lunch box is defined as rice served with side dishes in a small bowl so that the meal can be served outside.

In other words, food is placed in a bowl of various materials so that it can be eaten while away from home. In the past, it was mainly used by students and office workers.

On the other hand, in recent years, with changes in eating habits and consumption, single-person households and dual-income households are on the rise, and with the advent of an era that values personal life and convenience, the population who enjoys packed lunches at home due to the development of delivery culture is gradually increasing.

In particular, these lunch boxes are favored by housewives because they can pursue simplicity and convenience, but do not require additional work such as stir-frying or roasting or washing dishes. It is reaching a level that is not inferior to that of comparison.

As an example, convenience store lunch boxes, which can be easily purchased and consumed at convenience stores, etc., are distributed in a refrigerated state, and are sold as Korean-style lunch boxes based on rice.

However, convenience store lunch boxes are difficult to sell for a long time to maintain freshness, and accordingly, the proportion of delivery costs is high and the disposal rate is also high. .

Also, in the case of a normal lunch box, the expiration date is only a few hours to a day.

Accordingly, there is a need for a method of extending the shelf life of a lunch box consisting of easily edible rice and side dishes.

In the prior art, as a method for extending the shelf life of a lunch box, etc., a method of improving a packaging container or heat sterilizing treatment is widely used, but the effect is not excellent.

On the other hand, the conventional lunch box mainly consists of white rice with respect to rice, but white rice lacks fiber and has a limit in enhancing the taste.

In addition, the conventional lunch box can be said that the majority of the side dishes include pork bulgogi or beef bulgogi and kimchi, and as such, the side dishes are not very useful for health because they mainly focus on providing meat.

That is, the conventional lunch box has a high caloric intake and low fiber intake without a long shelf life, so the need to supplement the dietary culture of modern people is emerging.

Republic of Korea Patent Publication No. 10-2019-0009126 Republic of Korea Patent Publication No. 10-2016-0058234

The present invention has been devised in consideration of and solving the problems of the prior art. It is manufactured in a frozen form to extend the shelf life, to be heated in a microwave oven, and to be consumed conveniently, and to improve the convenience and convenience of eating. An object of the present invention is to provide a method for manufacturing a frozen lunch box.

The purpose of the present invention is to provide a method for manufacturing a frozen lunch box that can improve taste and nutrition, and increase the preference, such as maintaining the texture of rice and side dishes when eating after warming in a microwave oven. The purpose is to have.

It is an object of the present invention to provide a method for preparing a softened home-cooked pork stir-fry lunch box for the elderly, which can contribute to promoting national health, such as allowing the ingestion of nutrients not found in meat by utilizing seafood.

In accordance with the present invention for achieving the above object, there is provided a method for preparing a softened home-cooked pork stir-fry lunch box for the elderly, comprising the steps of: (A) providing rice and a processed food product for use as a side dish; (B) storing the processed food products in any one storage method among frozen storage, refrigeration storage, and room temperature storage according to the types of rice and side dishes provided; (C) measuring each of the rice and side dishes for the processed food product; (D) packing the processed food products of the measured rice and side dishes in a lunch box; (E) detecting the presence of metal and foreign substances in the food products contained in the lunch box; (F) sealing the lunch box and outer packaging; (G) the step of freezing and storing the lunch box containing the processed food product finished up to the outer packaging at -18 ° C or less; the rice includes, 1) washing the white rice with purified water and drying the rice; 2) The process of coating washed and dried white rice by immersion and stirring in group 1 selected from green lipped mussel extract or yacon root extract; 3) A process of adding and mixing 10-30 g of millet or black rice per 100 g of white rice coated with a group selected from green lipped mussel extract or yacon root extract; 4) Add water to the grains that are mixed with coated white rice, millet or black rice, and add water 1.2 to 1.3 times the volume of the total added amount of grains, then heat and steam to cook rice; characterized in that

In addition, the method for manufacturing a frozen lunch box according to the present invention for achieving the above object comprises the steps of: (A) providing rice and a processed food product for use as a side dish; (B) storing the processed food products in any one storage method among frozen storage, refrigeration storage, and room temperature storage according to the types of rice and side dishes provided; (C) measuring each of the rice and side dishes for the processed food product; (D) packing the processed food products of the measured rice and side dishes in a lunch box; (E) detecting the presence of metal and foreign substances in the food products contained in the lunch box; (F) sealing the lunch box and outer packaging; (G) refrigerated storage of a lunch box containing processed food products finished up to the outer packaging at -18° C. or lower; the rice includes, 1) washing white rice with purified water and drying the rice; 2) The process of coating washed and dried white rice by immersion and stirring in group 1 selected from green lipped mussel extract or yacon root extract; 3) The process of adding and mixing 10-30 g of seaweed per 100 g of white rice coated with one group selected from green-lipped mussel extract or yacon root extract; 4) Add water to the mixture of coated white rice and kelp flakes, add 1.2 to 1.3 times the volume ratio of the total added amount of grains, and then heat and steam to cook the rice; characterized in that it is provided do it with

In addition, the method for manufacturing a frozen lunch box according to the present invention for achieving the above object comprises the steps of: (A) providing rice and a processed food product for use as a side dish; (B) storing the processed food products in any one storage method among frozen storage, refrigeration storage, and room temperature storage according to the types of rice and side dishes provided; (C) measuring each of the rice and side dishes for the processed food product; (D) packing the processed food products of the measured rice and side dishes in a lunch box; (E) detecting the presence of metal and foreign substances in the food products contained in the lunch box; (F) sealing the lunch box and outer packaging; (G) refrigerated storage of a lunch box containing processed food products finished up to the outer packaging at -18° C. or lower; the rice includes, 1) washing white rice with purified water and drying the rice; 2) The process of coating washed and dried white rice by immersion and stirring in group 1 selected from green lipped mussel extract or yacon root extract; 3) A process of adding and mixing 10-20 g of millet or black rice and 30-50 g of seaweed per 100 g of white rice coated with one group selected from green-lipped mussel extract or yacon root extract; 4) Add water to the mixture of coated white rice, millet or black rice, and kelp flakes, but add 1.2 to 1.3 times the volume ratio of the total added amount of grains, then heat and steam to cook the rice; It is characterized in that it is provided. Here, the side dish is to provide a side dish using seafood including mackerel, cutlassfish, saury, octopus, cockle, and other seafood along with kimchi, for the seafood, 1) the process of first washing with purified water; 2) The process of primary sterilization by immersing in persimmon vinegar for 10 to 15 minutes; 3) the process of second washing with purified water; 4) The process of removing the fishy smell by immersing the coffee bean powder in coffee water for 15-20 minutes by adding water; 5) the process of tertiary washing with purified water; 6) A process of secondary sterilization in sterilized water containing at least one group selected from caprylic acid or capric acid at a concentration of 20 to 30%; 7) Process of 4th washing with purified water; can be prepared by cooking after trimming.

According to the present invention, it is manufactured in a frozen form so that the shelf life can be extended, it can be easily eaten by heating it in a microwave oven, and it is possible to enhance the convenience and convenience in eating life, while improving the taste and nutrition compared to the existing ones. usefulness can be achieved.

According to the present invention, it is possible to achieve usefulness that can increase the preference, such as providing basic taste and nutrition, as well as maintaining the texture of rice and side dishes when eating after heating in a microwave oven.

According to the present invention, a side dish for meat is also possible, but by providing a side dish using seafood, it is possible to supply nutrients that are not in meat, and it is possible to achieve usefulness that can contribute to promoting national health.

1 is a manufacturing process diagram illustrating a method for preparing a softened home-cooked pork stir-fry lunch box for the elderly according to an embodiment of the present invention.

Preferred embodiments of the present invention will be described with reference to the accompanying drawings as follows, and through such detailed description, it will be possible to better understand the purpose and configuration of the present invention and its features.

As shown in FIG. 1, the method for preparing a softened home-cooked pork stir-fry lunch box for the elderly according to an embodiment of the present invention includes a food processing product providing step (S10), a food processing product storage step (S20), a measuring step (S30), It consists of a configuration including an inner packaging step (S40), a metal and foreign matter detection step (S50), an outer packaging step (S60), and a freezing storage step (S70).

The food processing product providing step (S10) is a step of providing processed food products for use as rice and side dishes.

Here, the processed food product may be defined in a broad language including instant cooked food, processed grain products, processed aquatic products, processed livestock products, kimchi, sauces, seasonings, processed fruits and vegetables, and the like.

At this time, among the processed food products that are essential components of the frozen lunch box, rice is included in the processed grain product. processed and prepared.

Here, as one type of processing of rice, white rice is washed with purified water and then dried using hot air or the like.

After washing and drying the white rice, it is coated on the outside by immersing and stirring for 30 to 60 minutes in group 1 selected from green lipped mussel extract, kelp extract, and yacon root extract. Process drying using is also possible, but natural drying treatment is preferred.

The green lipped mussel extract is good for arthritis treatment, has anti-inflammatory action on asthma and rheumatoid arthritis, and contains omega 3 fatty acids and furan fatty acid that acts as a powerful antioxidant, so it interferes with the production of leukotriene, a component that causes inflammation, It helps to improve digestive disorders, and contains essential amino acids, protein, minerals, and vitamin B.

The kelp extract provides a low-calorie, high-fibre, abundantly containing many alkali metal ions such as K, Na, Ca, and Mg, and is a mineral source containing more than 4000 ppm of iodine, which is not found in meat, and is a non-digestible diet. As it contains alginic acid, a sex fiber, it has the effect of lowering serum cholesterol, preventing absorption and excretion of harmful heavy metals from the body, antiviral, antitumor, anti-mutagenic and anti-blood coagulation, strengthening immunity, lowering blood sugar and serum lipids, etc. . The yacon root extract is rich in dietary fiber and low in calories, so it helps a lot in diet, and contains a large amount of inulin, polyphenol, fructooligosaccharide, etc. it works

Here, it is more preferable to use in the form of extracts such as green lipped mussel extract, kelp extract, yacon root extract, etc. It will be said that it can also be used in the form of concentration after extraction.

Here, it is preferable to use the extract at a concentration of 30 to 40 Brix to increase adhesion to the outer surface of polished rice.

As such, millet or black rice is added and mixed to the white rice coated with a group 1 selected from green-lipped mussel extract, kelp extract, and yacon root extract to improve stickiness and taste of the rice.

In this case, it may be mixed in the form of adding 10-30 g of millet or black rice per 100 g of the coated white rice.

Finally, add water to the grains in which coated white rice, millet or black rice are mixed, add 1.2 to 1.3 times the volume ratio of the total added amount of grains, and then cook the rice by heating and steaming.

Here, cooking rice may use a pressure cooker or an electric rice cooker.

That is, it can be provided by processing the rice for the frozen lunch box in the above-described process.

In addition, rice can be processed into another type, and there is a difference in the material to be mixed into the coated white rice from the one type described above.

In other words, add kelp powder or kelp pieces to the white rice coated with group 1 selected from green lipped mussel extract, kelp extract, and yacon root extract and mix.

Here too, 10 to 30 g of kelp pieces can be added per 100 g of coated white rice, and the kelp pieces are added in a very small form in the form of minced kelp.

For example, the kelp pieces may be provided in 1-2 mm × 1-2 mm, 1-2 mm × 2-3 mm, etc., and the kelp powder may be provided in smaller particles than the kelp pieces having the above-described examples.

Finally, add water to the mixture of coated white rice and kelp flakes, add 1.2 to 1.3 times the volume ratio of the total added amount of grains, and heat and steam to cook the rice.

Furthermore, rice may be processed into another type, which is also different from the one type described above in the material to be mixed into the coated white rice.

In other words, it can be processed in the form of mixing and mixing one type and another type with the white rice coated with one group selected from green lipped mussel extract, kelp extract, and yacon root extract.

Specifically, 10 to 20 g of millet or black rice and 30 to 50 g of kelp flakes per 100 g of coated white rice may be added and mixed.

Finally, add water to the mixture of coated white rice, millet or black rice, and kelp flakes, add 1.2 to 1.3 times the volume ratio of the total added amount of grains, and cook the rice by heating and steaming.

In addition, the water used to cook the rice has a color expression color by adding and mixing a group selected from vegetable juice or fruit juice, turmeric powder, black bean powder, green tea powder, and chlorella powder having a color. It can be used to cook rice.

The vegetable juice may be selected from among color vegetables including pumpkin, paprika, carrot, beet, spinach, green tea, and the like.

The fruit juice may be selected from among colored fruits including oranges, tangerines, watermelons, strawberries, blueberries, grapes, and the like.

It will be said that vegetables, fruits, or powders capable of expressing various colors not listed in the present invention may be used.

Here, in order to deepen the color expression of the cooked rice, it will be used by increasing the addition ratio to the basic base water.

In addition, the side dish is provided so as to provide a side dish using seafood including mackerel, cutlassfish, saury, octopus, squid, octopus, cockle, along with kimchi.

In the present invention, it will be said that seafood not listed above may be used.

Such seafood is sterilized to help extend the shelf life and trimmed to remove fishy smell so as to enhance the taste, and then is prepared by processing, such as cooking.

That is, the seafood to be served as the side dish is first washed with purified water, first sterilized by immersing in persimmon vinegar for 10 to 15 minutes, and secondarily washed with purified water, and then water is added to the coffee bean powder. The fishy smell is removed by immersing it in the brewed coffee water for 15 to 20 minutes.

In addition, after finishing the second washing with purified water, it is possible to remove the fishy smell by burying it in the coffee bean powder for 30 to 60 minutes.

Then, after 3rd washing with purified water, secondary sterilization treatment is performed in sterilized water containing at least one group selected from caprylic acid or capric acid at a concentration of 20 to 30%, followed by 4th washing with purified water. trim it

It may be provided in the form of performing cooking, such as seasoning or frying, for the prepared seafood.

The food processed product storage step (S20) is a step of storing processed food products provided by the processing as described above in any one storage method among frozen storage, refrigeration storage, and room temperature storage according to the types of rice and side dishes provided. .

That is, it is a step of storing the rice and side dishes so that they do not deteriorate according to the provided types.

The measuring step (S30) is a step of measuring each of the rice and side dishes for the processed food product.

The inner packaging step (S40) is a step of inner packaging the processed food products of the measured rice and side dishes in a lunch box having a compartment space.

The metal and foreign substances detection step (S50) is a step of detecting the presence of metal and foreign substances in the processed food products of the rice and side dishes contained in the lunch box.

At this time, in the metal and foreign matter detection step (S50), detection using a vision camera and a magnetic material may be performed, and through the vision camera, image acquisition through imaging is compared with pre-prepared comparative image data or non-specified It is possible to detect the presence of metal and foreign substances through the presence of a shape.

The outer packaging step (S60) is a step of sealing and outer packaging by covering the lunch box with a film.

The freezing storage step (S70) is a step of putting the lunch box containing the processed food of the half and side dishes finished up to the outer packaging step into the freezer and storing it frozen at -18 ° C or less.

Accordingly, through the frozen lunch box manufacturing method according to the present invention having the above-described configuration, it is manufactured and distributed in a frozen form, and the distribution period can be extended, it can be easily eaten by heating it in a microwave oven, and it is necessary to use a fire. Since there is no need to perform special cooking work, it is possible to improve the convenience and convenience of eating, and it can provide the advantage of improving taste and nutrition compared to the existing ones.

On the other hand, in the frozen lunch box manufactured by the method for manufacturing a frozen lunch box according to the present invention, a sensory test was performed on taste, texture, and preference with rice among processed food products, and the results are shown in Table 1 below.

At this time, the sensory test was evaluated by 20 sensory agents, and a 5-point preference test method (1 point; very bad, 2 points; bad, 3 points; normal, 4 points; good, 5 points; very good) was used.

(Example 1)

For rice, which is a processed food product, white rice is washed with purified water and dried using hot air. The white rice is immersed in green lipped mussel extract for 30 minutes and stirred to coat it. Put it in a rice cooker, add water 1.2 times the volume ratio compared to the total added amount of grains, and cook rice, put it in a lunch box, and freeze it at -18°C below −18° C. or less and store it for 5 days.

This frozen lunch box was heated in a microwave oven for 5 minutes and thawed before tasting.

(Example 2)

For rice, which is a processed food product, white rice is washed with purified water, dried using hot air, and coated with kelp extract for 30 minutes by immersion and stirring. Rice was cooked after adding water 1.2 times the volume ratio compared to the total amount added, placed in a lunch box, frozen at -18°C below zero and stored for 5 days.

This frozen lunch box was heated in a microwave oven for 5 minutes and thawed before tasting.

(Example 3)

For rice, which is a processed food product, white rice is washed with purified water, dried using hot air, and coated by immersing and stirring for 30 minutes in yacon root extract. After cooking, put it in an electric rice cooker, add water 1.3 times the volume ratio to the total amount added, and cook rice, put it in a lunch box, and freeze it at -18°C below -18°C and store it for 5 days.

This frozen lunch box was heated in a microwave oven for 5 minutes and thawed before tasting.

(Comparative Example 1)

As a comparative group, after cooking rice in an electric rice cooker with only the white rice used in Examples, it was placed in a lunch box, frozen at -18° C. or lower and stored for 5 days, and was thawed by warming in a microwave oven for 5 minutes before tasting.

As shown in Table 1, it can be confirmed that in the Examples in the present invention, compared to Comparative Example 1 using only simple white rice, it has a good evaluation in taste, texture, and preference, etc. are giving

The embodiments described above are only to describe the preferred embodiments of the present invention and are not limited due to these embodiments, and various modifications and It will be said that modifications or substitutions of steps may be made, and this will fall within the technical scope of the present invention.

S10: Food processing product provision stage
S20: Food processing product storage stage
S30: Weighing step
S40: Inner packaging stage
S50: metal and foreign matter detection stage
S60: Outer packaging stage
S70: Freezing storage step

Claims (3)

(A) providing a processed food product for use as a side dish with rice; (B) storing the processed food products in any one storage method among frozen storage, refrigeration storage, and room temperature storage according to the types of rice and side dishes provided; (C) measuring each of the rice and side dishes for the processed food product; (D) packing the processed food products of the measured rice and side dishes in a lunch box; (E) detecting the presence of metal and foreign substances in the food products contained in the lunch box; (F) sealing the lunch box and outer packaging; In the frozen lunch box manufacturing method comprising a; (G) the step of freezing and storing the lunch box containing the processed food product finished up to the outer packaging at -18 ℃ or less,
The rice is prepared by: 1) washing the white rice with purified water and drying it; 2) The process of coating washed and dried white rice by immersing and stirring for 30 to 60 minutes in group 1 selected from green lipped mussel extract or yacon root extract; 3) The process of adding and mixing 10-30 g of millet per 100 g of white rice coated with a group selected from green-lipped mussel extract or yacon root extract; 4) Add water to the grains mixed with coated white rice, millet or black rice, and add water 1.2 to 1.3 times the volume of the total added amount of grains, then heat and steam to cook rice; , The green-lipped mussel extract or yacon root extract is provided at a concentration of 30 to 40 brix to increase adhesion to the outer surface of polished rice,
The side dish is to provide a side dish using seafood including mackerel, cutlassfish, saury, octopus, squid, octopus, cockle, along with kimchi,
For the seafood, 1) the process of first washing with purified water; 2) The process of primary sterilization by immersing in persimmon vinegar for 10 to 15 minutes; 3) the process of second washing with purified water; 4) The process of removing the fishy smell by immersing the coffee bean powder in coffee water for 15-20 minutes by adding water; 5) the process of tertiary washing with purified water; 6) A process of secondary sterilization in sterilized water containing at least one group selected from caprylic acid or capric acid at a concentration of 20 to 30%; 7) Process of 4th washing with purified water; prepared by cooking after trimming
In the step (E), the presence or absence of metal and foreign substances is detected in the food processing product using a vision camera and a magnetic material, but through the vision camera, it is compared with the comparative image data provided in advance through image acquisition through imaging or is not specified. A method for manufacturing a softened home-cooked pork stir-fry lunch box for the elderly, characterized in that it detects metal and foreign substances by checking whether the shape is present. (A) providing a processed food product for use as a side dish with rice; (B) storing the processed food products in any one storage method among frozen storage, refrigeration storage, and room temperature storage according to the types of rice and side dishes provided; (C) measuring each of the rice and side dishes for the processed food product; (D) packing the processed food products of the measured rice and side dishes in a lunch box; (E) detecting the presence of metal and foreign substances in the food products contained in the lunch box; (F) sealing the lunch box and outer packaging; In the frozen lunch box manufacturing method comprising a; (G) the step of freezing and storing the lunch box containing the processed food product finished up to the outer packaging at -18 ℃ or less,
The rice is prepared by: 1) washing the white rice with purified water and drying it; 2) The process of coating washed and dried white rice by immersing and stirring for 30 to 60 minutes in group 1 selected from green lipped mussel extract or yacon root extract; 3) A process of adding and mixing 10 to 30 g of seaweed per 100 g of white rice coated with one group selected from green lipped mussel extract or yacon root extract; 4) Add water to the mixture of coated white rice and kelp flakes, add 1.2 to 1.3 times the volume ratio of the total added amount of grains, then heat and steam to cook rice;
The green-lipped mussel extract or yacon root extract is provided at a concentration of 30-40 brix to increase adhesion to the outer surface of polished rice,
The side dish is to provide a side dish using seafood including mackerel, cutlassfish, saury, octopus, squid, octopus, cockle, along with kimchi,
For the seafood, 1) the process of first washing with purified water; 2) The process of primary sterilization by immersing in persimmon vinegar for 10 to 15 minutes; 3) the process of second washing with purified water; 4) The process of removing the fishy smell by immersing the coffee bean powder in coffee water for 15-20 minutes by adding water; 5) the process of tertiary washing with purified water; 6) A process of secondary sterilization in sterilized water containing at least one group selected from caprylic acid or capric acid at a concentration of 20 to 30%; 7) Process of 4th washing with purified water; prepared by cooking after trimming
In the step (E), the presence or absence of metal and foreign substances is detected in the food processing product using a vision camera and a magnetic material, but through the vision camera, it is compared with the comparative image data provided in advance through image acquisition through imaging or is not specified. A method for manufacturing a softened home-cooked pork stir-fry lunch box for the elderly, characterized in that it detects metal and foreign substances by checking whether the shape is present. (A) providing a processed food product for use as a side dish with rice; (B) storing the processed food products in any one storage method among frozen storage, refrigeration storage, and room temperature storage according to the types of rice and side dishes provided; (C) measuring each of the rice and side dishes for the processed food product; (D) packing the processed food products of the measured rice and side dishes in a lunch box; (E) detecting the presence of metal and foreign substances in the food products contained in the lunch box; (F) sealing the lunch box and outer packaging; In the frozen lunch box manufacturing method comprising a; (G) the step of freezing and storing the lunch box containing the processed food product finished up to the outer packaging at -18 ℃ or less,
The rice is prepared by: 1) washing the white rice with purified water and drying it; 2) The process of coating washed and dried white rice by immersing and stirring for 30 to 60 minutes in group 1 selected from green lipped mussel extract or yacon root extract; 3) A process of adding and mixing 10-20 g of millet or black rice and 30-50 g of kelp flakes per 100 g of white rice coated with one group selected from green lipped mussel extract or yacon root extract; 4) Add water to the mixture of coated white rice, millet or black rice, and kelp flakes, but add 1.2 to 1.3 times the volume ratio of the total added amount of grains, then heat and steam to cook the rice; provided, but
The green-lipped mussel extract or yacon root extract is provided at a concentration of 30-40 brix to increase adhesion to the outer surface of polished rice,
The side dish is to provide a side dish using seafood including mackerel, cutlassfish, saury, octopus, squid, octopus, cockle, along with kimchi,
For the seafood, 1) the process of first washing with purified water; 2) The process of primary sterilization by immersing in persimmon vinegar for 10 to 15 minutes; 3) the process of second washing with purified water; 4) The process of removing the fishy smell by immersing the coffee bean powder in coffee water for 15-20 minutes by adding water; 5) the process of tertiary washing with purified water; 6) A process of secondary sterilization in sterilized water containing at least one group selected from caprylic acid or capric acid at a concentration of 20 to 30%; 7) 4th washing process with purified water; Prepared after being prepared by cooking,
In the step (E), the presence or absence of metal and foreign substances is detected in the food processing product using a vision camera and a magnetic material, but through the vision camera, it is compared with the comparative image data provided in advance through image acquisition through imaging or is not specified. A method for manufacturing a softened home-cooked pork stir-fry lunch box for the elderly, characterized in that it detects metal and foreign substances by checking whether the shape is present.

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