KR20220135107A - jambalaya fried rice manufacturing method and jambalaya fried rice using thereof - Google Patents

jambalaya fried rice manufacturing method and jambalaya fried rice using thereof Download PDF

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KR20220135107A
KR20220135107A KR1020210040723A KR20210040723A KR20220135107A KR 20220135107 A KR20220135107 A KR 20220135107A KR 1020210040723 A KR1020210040723 A KR 1020210040723A KR 20210040723 A KR20210040723 A KR 20210040723A KR 20220135107 A KR20220135107 A KR 20220135107A
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rice
fried
sliced
fried rice
jambalaya
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이웅화
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이웅화
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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
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

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  • Chemical & Material Sciences (AREA)
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Abstract

The present invention relates to a manufacturing method of Jambalaya fried rice and Jambalaya fried rice manufactured by using the same and, more specifically, to a manufacturing method of Jambalaya fried rice and Jambalaya fried rice manufactured by using the same which manufacture rice by using a pressure manner to allow the rice to be evenly soften and have flexibility without reducing texture of food and manufacture fried rice by mixing the manufactured rice and sub-materials by the same manner to evenly mix the rice and the sub-materials so as to enhance a flavor of the fried rice.

Description

잠발라야 볶음밥의 제조방법 및 이를 이용하여 제조되는 잠발라야 볶음밥{jambalaya fried rice manufacturing method and jambalaya fried rice using thereof}Jambalaya fried rice manufacturing method and jambalaya fried rice manufactured using the same

본 발명은 잠발라야 볶음밥의 제조방법 및 이를 이용하여 제조되는 잠발라야 볶음밥에 관한 것으로, 더욱 상세하게는 식감을 떨어뜨리지 않고 고루 익으며 탄력이 있도록 압력방식을 이용하여 밥을 제조하도록 하며, 상기와 같은 방식으로 제조된 밥과 부재료를 혼합하여 볶음밥을 제조하여 밥과 부재료의 혼합이 고루 이뤄져 볶음밥의 풍미를 돋굴 수 있는 잠발라야 볶음밥의 제조방법 및 이를 이용하여 제조되는 잠발라야 볶음밥에 관한 것이다.The present invention relates to a method for producing jambalaya fried rice and to jambalaya fried rice prepared using the same, and more particularly, to cook the rice using a pressure method so that it is cooked evenly and resilient without degrading the texture, and the above and It relates to a method for producing jambalaya fried rice, which can enhance the flavor of fried rice by mixing the rice and auxiliary ingredients by mixing the rice prepared in the same manner and auxiliary ingredients to prepare fried rice, and to jambalaya fried rice manufactured using the same.

볶음밥은 밥과 고기와 야채 또는 김치와 같은 부재료를 혼합하여 기름으로 볶은 것이다.Fried rice is a mixture of rice, meat, vegetables, or other ingredients such as kimchi and fried in oil.

볶음밥은 어떠한 재료를 부가시키는 가에 따라 부가된 재료 특유의 맛과 향을 느낄 수 있을 뿐 아니라, 부가된 재료가 지니는 특유의 영양소를 함께 섭취할 수 있으며, 그 요리방법 또한 간편하여 다양한 재료가 부가된 여러종류의 볶음밥이 널리 알려져 있다.Depending on which ingredients are added, fried rice can not only feel the unique taste and aroma of the added ingredients, but also can ingest the unique nutrients of the added ingredients. Various kinds of fried rice are widely known.

종래의 볶음밥은 스팀으로 밥을 증자하여 부재료와 혼합하여 제조하는데, 밥을 스팀으로 증자할 경우 조리시간은 단축되고 밥알이 서로 뭉치지 않는 장점이 있으나, 밥이 고루 익지 않는 문제점이 있으며, 밥의 수분이 증발하여 푸석거리는 단점이 있다.Conventional fried rice is prepared by steaming rice and mixing it with sub-materials. When steaming the rice, the cooking time is shortened and the rice grains do not agglomerate, but there is a problem that the rice is not cooked evenly, and the moisture of the rice is There is a disadvantage that this evaporates and crumbles.

이로 인해 밥의 식감이 떨어지게 되며, 부재료와의 혼합이 고루 이뤄지지 않으며, 부재료와 맛의 혼합이 이루어지지 않아 볶음밥의 풍미를 떨어뜨리는 문제점이 있다.Due to this, the texture of the rice is deteriorated, mixing with the sub-materials is not made evenly, and there is a problem in that the flavor of the fried rice is deteriorated because the mixing of the sub-materials and the taste is not made.

등록특허 10-1418935, 등록일자 2014년 07월 07일, '볶음밥 제조방법'Registered patent 10-1418935, registration date July 07, 2014, 'Method for making fried rice' 등록특허 10-1950144, 등록일자 2019년 02월 13일, '취반 장치를 이용한 볶음밥 제조방법'Registered patent 10-1950144, registration date February 13, 2019, 'Method for making fried rice using a cooking device'

본 발명은 상기와 같은 문제점을 해결하기 위하여 창출된 것으로서, 밥의 식감을 떨어뜨리지 않고 고루 익으며 탄력이 있도록 압력방식을 이용하여 밥을 제조하도록 하며, 상기와 같은 방식으로 제조된 밥과 부재료를 혼합하여 볶음밥을 제조하여 밥과 부재료의 혼합이 고루 이뤄져 볶음밥의 풍미를 돋굴 수 있는 잠발라야 볶음밥의 제조방법 및 이를 이용하여 제조되는 잠발라야 볶음밥을 제공하는 것을 목적으로 한다.The present invention was created to solve the above problems, so that the rice is prepared using a pressure method so that the texture of the rice is evenly cooked and resilient without deteriorating, and the rice and auxiliary materials prepared in the above manner An object of the present invention is to provide a method for producing jambalaya fried rice, which can enhance the flavor of fried rice by mixing rice and sub-materials evenly by mixing to prepare fried rice, and jambalaya fried rice manufactured using the same.

상기와 같은 목적을 달성하기 위한 본 발명에 따른 잠발라야 볶읍밥의 제조 방법은 굽기 재료, 볶음 재료 및 데코레이션 재료 준비 단계; 쌀을 취반수와 혼합하여 취반하는 밥 준비단계; 철판에 상기 굽기 재료를 굽는 단계; 달구어진 철판에 볶음 재료를 밥 및 어향소스를 교반하여 볶음밥을 제조하는 단계; 및 제조된 볶음밥을 접시에 담고 볶음밥 위에 굽기 재료 및 데코레이션 재료를 올려 마무리하는 데코레이션 단계를 포함하는 것을 특징으로 한다.The manufacturing method of jambalaya fried rice according to the present invention for achieving the above object is a baking material, a stir-frying material and a decoration material preparation step; A rice preparation step of mixing rice with cooking water to cook; baking the baking material on an iron plate; Preparing fried rice by stirring the fried ingredients on a heated iron plate with rice and fishhyang sauce; And it characterized in that it comprises a decoration step of putting the prepared fried rice on a plate and finishing the baking material and decoration material on the fried rice.

본 발명의 바람직한 실시예에 따르면, 굽기 재료, 볶음 재료 및 데코레이션 재료 준비 단계에서, 상기 굽기 재료는 새우 20g, 닭가슴살 140g 및 슬라이스 파인애플 120g이고, 상기 볶음 재료는 썰은 양파 10g, 썰은 오복채 30g, 알단무지 5g, 썰은 양배추 20g, 숙주 50g, 크러쉬드 베트남건고추 1g, 썰은 꽈리고추 20g이고, 상기 데코레이션 재료는, 무순 0.5g, 흑후추 0.1g, 및 깨소금 0.1g인 것을 특징으로 한다.According to a preferred embodiment of the present invention, in the preparation step of the baking material, stir-frying material and decoration material, the roasting material is 20 g of shrimp, 140 g of chicken breast, and 120 g of sliced pineapple, and the stir-frying material is 10 g of sliced onion, 30 g of sliced cucumbers, Pickled radish 5g, sliced cabbage 20g, bean sprouts 50g, crushed Vietnamese dried red pepper 1g, sliced red pepper 20g, and the decoration material is 0.5g radish, 0.1g black pepper, and 0.1g sesame salt.

본 발명의 바람직한 실시예에 따르면, 쌀을 취반수와 혼합하여 취반하는 밥 준비단계는, 쌀 1kg과 취반수 900ml을 혼합하여 취반하는 것을 특징으로 한다.According to a preferred embodiment of the present invention, in the rice preparation step of mixing rice with cooking water and cooking, 1 kg of rice and 900 ml of cooking water are mixed and cooked.

본 발명의 바람직한 실시예에 따르면, 달구어진 철판에 볶음 재료를 밥 및 어향소스를 교반하여 볶음밥을 제조하는 단계는, 밥 220g과 썰은 양파 10g과 썰은 오복채 30g과 알단무지 10g과 썰은 양배추 20g과 어향소스 40g과 식용유 14g을 교반하여 볶아주는 단계; 및 숙주 50g과 크러쉬드 베트남건고추 1g과 썰은 꽈리고추 20g과 고추기름 14g과 참기름 14g을 더 첨가하여 볶아주어 볶음밥을 제조하는 단계를 더 포함하는 것을 특징으로 한다.According to a preferred embodiment of the present invention, the step of preparing fried rice by stirring the ingredients for stir-frying on a heated iron plate with rice and fishhyang sauce includes 220 g of rice, 10 g of sliced onion, 30 g of sliced cucumbers, 10 g of pickled radish and 20 g of sliced cabbage. Stir frying fishhyang sauce 40g and cooking oil 14g; and 50 g of host, 1 g of crushed Vietnamese dried red pepper, 20 g of sliced red pepper, 14 g of red pepper oil, and 14 g of sesame oil, further comprising the step of frying to prepare fried rice.

본 발명의 바람직한 실시예에 따르면, 달구어진 철판에 볶음 재료를 밥 및 어향소스를 교반하여 볶음밥을 제조하는 단계는, 밥 220g과 썰은 양파 10g과 썰은 오복채 30g과 알단무지 10g과 썰은 양배추 20g과 어향소스 40g과 식용유 14g, 숙주 50g과 크러쉬드 베트남건고추 1g과 썰은 꽈리고추 20g과 고추기름 14g과 참기름 14g을 교반하여 볶아주어 볶음밥을 제조하는 것을 특징으로 한다.According to a preferred embodiment of the present invention, the step of preparing fried rice by stirring the ingredients for stir-frying on a heated iron plate with rice and fishhyang sauce includes 220 g of rice, 10 g of sliced onion, 30 g of sliced cucumbers, 10 g of pickled radish and 20 g of sliced cabbage. It is characterized by stir-frying 40g of fishhyang sauce, 14g of cooking oil, 50g of bean sprouts, 1g of crushed Vietnamese dried red pepper, 20g of chopped red pepper, 14g of red pepper oil, and 14g of sesame oil to prepare fried rice.

본 발명의 바람직한 실시예에 따르면, 상기 어향소스는, 팬더굴소스, 변성전분, 물엿, 조미건어포류, 설탕, D-솔비톨, 정제소금, 분말결정포도당, 중화두반장, 정제수, 양파, 오징어추출페이스트, 대두유, 굴엑기스, 멸치액젓, 백설탕, 마늘, 고추씨기름, 혼합제제1, 정제소금, 카라멜, L글루타민산나트륨, 양파농축액, 혼합제제2, 분말검은후추 중 어느 하나 이상을 포함하는 것을 특징으로 한다.According to a preferred embodiment of the present invention, the fishhyang sauce is panda oyster sauce, modified starch, starch syrup, seasoned dried fish and shellfish, sugar, D-sorbitol, refined salt, powdered crystalline glucose, Chinese soybean paste, purified water, onion, squid extract Paste, soybean oil, oyster extract, anchovy sauce, white sugar, garlic, red pepper seed oil, mixed agent 1, refined salt, caramel, sodium L-glutamate, onion concentrate, mixed agent 2, characterized in that it contains any one or more of powdered black pepper do.

본 발명의 바람직한 실시예에 따르면, 잠발라야 볶음밥에 있어서, 제1항 내지 제5항 중 어느 한 항의 제조방법에 의해 제조된 것을 특징으로 한다.According to a preferred embodiment of the present invention, in the jambalaya fried rice, it is characterized in that it is prepared by the method of any one of claims 1 to 5.

본 발명에 따른 잠발라야 볶음밥의 제조방법 및 이를 이용하여 제조되는 잠발라야 볶음밥을 통해 제조된 볶음밥은 밥의 식감을 떨어뜨리지 않고 고루 익으며 탄력이 있도록 압력방식을 이용하여 밥을 제조하도록 하며, 상기와 같은 방식으로 제조된 밥과 부재료를 혼합하여 볶음밥을 제조하여 밥과 부재료의 혼합이 고루 이뤄져 볶음밥의 풍미를 돋굴 수 있는 효과가 있다.The method for producing jambalaya fried rice according to the present invention and the fried rice prepared through the jambalaya fried rice prepared using the same is cooked evenly and elastically without degrading the texture of the rice. Fried rice is prepared by mixing the rice prepared in the same manner as in the above, and the auxiliary materials, so that the rice and the auxiliary materials are evenly mixed, thereby enhancing the flavor of the fried rice.

도 1은 본 발명의 일실시예에 따른 잠발라야 볶음밥의 제조방법의 개략적인 제조공정도1 is a schematic manufacturing process diagram of a manufacturing method of jambalaya fried rice according to an embodiment of the present invention;

도 1은 본 발명의 일실시예에 따른 잠발라야 볶음밥의 제조방법의 개략적인 제조공정도이다. 도 1에 도시된 바와 같이, 본 발명에 따른 잠발라야 볶음밥의 제조방법은 굽기 재료, 볶음 재료 및 데코레이션 재료 준비 단계(S100)와 쌀을 취반수와 혼합하여 취반하는 밥 준비단계(S200)와 철판에 상기 굽기 재료를 굽는 단계(S300)와 달구어진 철판에 볶음 재료를 밥 및 어향소스를 교반하여 볶음밥을 제조하는 단계(S400) 및 제조된 볶음밥을 접시에 담고 볶음밥 위에 굽기 재료 및 데코레이션 재료를 올려 마무리하는 데코레이션 단계(S500)를 포함하여 이루어 진다. 본 발명의 잠발라야 볶음밥을 제조하는데 쓰이는 철판은 바람직하게 일반 프라이팬이나 중식 프라이팬일 수 있으나 이에 한정하지는 않는다.1 is a schematic manufacturing process diagram of a manufacturing method of jambalaya fried rice according to an embodiment of the present invention. As shown in FIG. 1 , the method for preparing jambalaya fried rice according to the present invention includes a preparing step (S100) of a baking material, a stir-frying material and a decoration material, and a rice preparation step (S200) and an iron plate in which rice is mixed with cooking water and cooked In the step (S300) of baking the ingredients for baking and the steps of preparing fried rice by stirring the fried ingredients on a heated iron plate with rice and fishhyang sauce (S400), and putting the prepared fried rice on a plate and placing the baking ingredients and decoration materials on the fried rice It is made including a decoration step (S500) to finish. The iron plate used to prepare the jambalaya fried rice of the present invention may be a general frying pan or a Chinese frying pan, but is not limited thereto.

이하에서는 상기한 단계들에 대해서 상세하게 설명하도록 한다.Hereinafter, the above-described steps will be described in detail.

먼저 굽기 재료, 볶음 재료 및 데코레이션 재료 준비 단계(S100)는 굽기 재료, 볶음 재료 및 데코레이션 재료를 준비하는 단계이다. 상기 단계(S100)에서 상기 굽기 재료는 새우 20g, 닭가슴살 140g 및 슬라이스 파인애플 120g이고, 상기 볶음 재료는 썰은 양파 10g, 썰은 오복채 30g, 알단무지 5g, 썰은 양배추 20g, 숙주 50g, 크러쉬드(crushed) 베트남건고추 1g, 썰은 꽈리고추 20g이고, 상기 데코레이션 재료는, 무순 0.5g, 흑후추 0.1g, 및 깨소금 0.1g이다.First, the baking material, the stir-fry material and the decoration material preparation step (S100) is a step of preparing the baking material, the stir-fry material and the decoration material. In the step (S100), the roasting material is 20 g of shrimp, 140 g of chicken breast and 120 g of sliced pineapple, and the stir-frying material is 10 g of sliced onion, 30 g of sliced cucumber, 5 g of pickled radish, 20 g of sliced cabbage, 50 g of host, crushed (crushed). ) Vietnamese dried red pepper 1g, sliced red pepper 20g, and the decoration material, radish 0.5g, black pepper 0.1g, and sesame salt 0.1g.

이 때, 상기 굽기 재료 중 새우 20g은 노바시 새우 또는 칵테일 새우일 수 있으며, 닭가슴살 140g은 닭다리살 이어도 무방하며 먹기 좋게 찢어서 준비하는 것이 바람직하다.At this time, 20 g of the shrimp among the baking ingredients may be Novashi shrimp or cocktail shrimp, and 140 g of chicken breast may be chicken leg meat, and it is preferable to prepare it by tearing it to be eaten.

또한, 상기 볶음 재료 중 양파 10g과 오복채 30g과 양배추 20g과 꽈리고추 20g은 0.2cm 내지 0.3cm 로 썰어서 준비하며, 상기 오복채 30g은 아삭아삭 씹히는 식감을 주기 위한 것으로 당근이나 청경채로 대체가 가능하다.In addition, 10 g of onion, 30 g of bok choy, 20 g of cabbage and 20 g of red pepper among the stir-fry ingredients are prepared by cutting 0.2 cm to 0.3 cm, and 30 g of bok choy is to give a crunchy texture and can be replaced with carrots or bok choy. do.

다음으로 쌀을 취반수와 혼합하여 취반하는 밥 준비단계(S200)는 밥을 취반하는 단계이다. 상기 단계(S200)에서는 쌀 1kg을 3~4회 반복해서 씻고, 세척된 쌀 1kg과 취반수 900ml을 혼합하여 압력 밥솥에 넣고 취반하며, 취반 후에는 10분간 뜸을 들여준다.Next, the rice preparation step (S200) of mixing rice with cooking water and cooking is a step of cooking rice. In the step (S200), 1 kg of rice is repeatedly washed 3-4 times, and 1 kg of washed rice and 900 ml of cooking water are mixed and put in a pressure cooker and cooked, and then steamed for 10 minutes after cooking.

다음으로 철판에 상기 굽기 재료를 굽는 단계(S300)는 철판의 일측에서 새우 20g, 닭가슴살 140g 및 슬라이스 파인애플 120g을 미리 구어주는 단계이다. 상기 단계(S300)는 상대적으로 새우, 닭가슴살 및 파인애플이 다른 재료들에 비해 오래 조리해주어야 하기 때문에 미리 구어주는 것이다.Next, the step of baking the baking material on an iron plate (S300) is a step of pre-roasting 20 g of shrimp, 140 g of chicken breast and 120 g of sliced pineapple on one side of the iron plate. The step (S300) is to bake in advance because shrimp, chicken breast and pineapple need to be cooked for a long time compared to other ingredients.

다음으로 달구어진 철판에 볶음 재료를 밥 및 어향소스를 교반하여 볶음밥을 제조하는 단계(S400)는 밥 220g과 썰은 양파 10g과 썰은 오복채 30g과 알단무지 10g과 썰은 양배추 20g과 어향소스 40g과 식용유 14g을 교반하여 볶아주는 단계와 숙주 50g과 썰은 꽈리고추 20g과 크러쉬드 베트남건고추 1g과 고추기름 14g과 참기름 14g을 더 첨가하여 볶아주어 볶음밥을 제조하는 단계로 이루어 진다.Next, the step (S400) of preparing fried rice by stirring the stir-fried ingredients on a heated iron plate with rice and fish sauce sauce is 220 g of rice, 10 g of sliced onion, 30 g of sliced cucumbers, 10 g of pickled radish, 20 g of sliced cabbage, 40 g of fish sauce and cooking oil. Stir-frying 14g, adding 50g of bean sprouts, 20g of chopped red chili pepper, 1g of crushed Vietnamese dried red pepper, 14g of red pepper oil, and 14g of sesame oil, and frying to prepare fried rice.

상기 단계(S400)에서는 밥 220g과 썰은 양파 10g과 썰은 오복채 30g과 알단무지 10g과 썰은 양배추 20g과 어향소스 40g과 식용유 14g을 먼저 볶다가 숙주 50g과 썰은 꽈리고추 20g과 크러쉬드 베트남건고추 1g과 고추기름 14g과 참기름 14g을 더 첨가하여 볶아줄 수도 있고, 처음부터 모두 교반하여 볶아줄 수도 있다.In the above step (S400), first fry 220 g of rice, 10 g of sliced onion, 30 g of sliced cucumbers, 10 g of pickled radish, 20 g of diced cabbage, 40 g of fish sauce, and 14 g of cooking oil, and then 50 g of host, 20 g of chopped red pepper and 1 g of crushed Vietnamese dried red pepper. You can also stir-fry by adding 14g of red pepper oil and 14g of sesame oil, or stir-fry them all from the beginning.

이 때, 상기 어향소스는 팬더굴소스, 변성전분, 물엿, 조미건어포류, 설탕, D-솔비톨, 정제소금, 분말결정포도당, 중화두반장, 정제수, 양파, 오징어추출페이스트, 대두유, 굴엑기스, 멸치액젓, 백설탕, 마늘, 고추씨기름, 혼합제제1, 정제소금, 카라멜, L글루타민산나트륨, 양파농축액, 혼합제제2, 분말검은후추 중 어느 하나 이상을 포함하여 이루어 진다.At this time, the fishhyang sauce is panda oyster sauce, modified starch, starch syrup, seasoned dried fish and shellfish, sugar, D-sorbitol, refined salt, powdered crystalline glucose, Chinese soybean paste, purified water, onion, squid extract paste, soybean oil, oyster extract, Anchovy fish sauce, white sugar, garlic, red pepper seed oil, mixed agent 1, refined salt, caramel, sodium L-glutamate, onion concentrate, mixed agent 2, and any one or more of powdered black pepper is included.

마지막으로 제조된 볶음밥을 접시에 담고 볶음밥 위에 굽기 재료 및 데코레이션 재료를 올려 마무리하는 데코레이션 단계(S500)는 볶음밥을 마무리하는 단계로 상기 미리 철판 일측에서 구어 둔 굽기 재료 새우 20g, 닭가슴살 140g 및 슬라이스 파인애플 120g과 데코레이션 재료 무순 0.5g, 흑후추 0.1g, 및 깨소금 0.1g을 볶음밥 위에 올려서 마무리 한다.Finally, the decoration step (S500) of putting the prepared fried rice on a plate and putting the baking and decoration materials on the fried rice is a step of finishing the fried rice. Put 120g and decoration ingredients 0.5g radish, 0.1g black pepper, and 0.1g sesame salt on the fried rice to finish.

따라서, 상기한 바와 같이 본 발명에 따른 잠발라야 볶음밥의 제조방법을 통해 제조된 볶음밥은 밥의 식감을 떨어뜨리지 않고 고루 익으며 탄력이 있도록 압력방식을 이용하여 밥을 제조하도록 하며, 상기와 같은 방식으로 제조된 밥과 부재료를 혼합하여 볶음밥을 제조하여 밥과 부재료의 혼합이 고루 이뤄져 볶음밥의 풍미를 돋굴 수 있는 효과가 있다.Therefore, as described above, the fried rice prepared through the method for manufacturing jambalaya fried rice according to the present invention is cooked using a pressure method so that the rice is cooked evenly and resilient without degrading the texture of the rice, as described above. Fried rice is prepared by mixing the rice and sub-ingredients prepared in

본 발명은 상기 실시예들에 한정되는 것이 아니라 서로 다른 다양한 형태로 실시될 수 있으며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자는 본 발명의 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다.The present invention is not limited to the above embodiments, but may be embodied in various different forms, and those of ordinary skill in the art to which the present invention pertains can take other specific forms without changing the technical spirit or essential features of the present invention. It will be understood that it can be implemented as Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

S100 : 재료 준비 단계
S200 : 밥 준비단계
S300 : 굽는 단계
S400 : 볶음밥 제조단계
S500 : 데코레이션 단계S100: Material preparation stage
S200: Rice preparation stage
S300 : Baking stage
S400: Fried rice manufacturing stage
S500 : decoration stage

Claims (7)

굽기 재료, 볶음 재료 및 데코레이션 재료 준비 단계;
쌀을 취반수와 혼합하여 취반하는 밥 준비단계;
철판에 상기 굽기 재료를 굽는 단계;
달구어진 철판에 볶음 재료를 밥 및 어향소스를 교반하여 볶음밥을 제조하는 단계; 및
제조된 볶음밥을 접시에 담고 볶음밥 위에 굽기 재료 및 데코레이션 재료를 올려 마무리하는 데코레이션 단계;
를 포함하는 것을 특징으로 하는 잠발라야 볶음밥의 제조 방법.
Baking ingredients, stir-fry ingredients and decoration ingredients preparation steps;
A rice preparation step of mixing rice with cooking water to cook;
baking the baking material on an iron plate;
Preparing fried rice by stirring the fried ingredients on a heated iron plate with rice and fishhyang sauce; and
A decoration step of placing the prepared fried rice on a plate and finishing the baking materials and decoration materials on the fried rice;
Method for producing jambalaya fried rice, characterized in that it comprises a.
 제1항에 있어서,
굽기 재료, 볶음 재료 및 데코레이션 재료 준비 단계에서,
상기 굽기 재료는 새우 20g, 닭가슴살 140g 및 슬라이스 파인애플 120g이고,
상기 볶음 재료는 썰은 양파 10g, 썰은 오복채 30g, 알단무지 5g, 썰은 양배추 20g, 숙주 50g, 크러쉬드 베트남건고추 1g, 썰은 꽈리고추 20g이고, 상기 데코레이션 재료는, 무순 0.5g, 흑후추 0.1g, 및 깨소금 0.1g인 것을 특징으로 하는 잠발라야 볶음밥의 제조 방법.
According to claim 1,
In the stage of preparing baking ingredients, stir-frying ingredients and decoration ingredients,
The baking material is 20 g of shrimp, 140 g of chicken breast and 120 g of sliced pineapple,
The stir-frying material is 10g of sliced onion, 30g of sliced cucumbers, 5g of pickled radish, 20g of sliced cabbage, 50g of bean sprouts, 1g of crushed Vietnamese dried red pepper, 20g of sliced red pepper, and the decoration material is, 0.5g of radish sprouts, 0.1g of black pepper, and 0.1 g of sesame salt.
 제1항에 있어서,
쌀을 취반수와 혼합하여 취반하는 밥 준비단계는,
쌀 1kg과 취반수 900ml을 혼합하여 취반하는 것을 특징으로 하는 잠발라야 볶음밥의 제조 방법.
According to claim 1,
The rice preparation step is to mix rice with cooking water and cook,
A method of producing jambalaya fried rice, characterized in that cooking by mixing 1 kg of rice and 900 ml of cooking water.
 제1항에 있어서,
달구어진 철판에 볶음 재료를 밥 및 어향소스를 교반하여 볶음밥을 제조하는 단계는,
밥 220g과 썰은 양파 10g과 썰은 오복채 30g과 알단무지 10g과 썰은 양배추 20g과 어향소스 40g과 식용유 14g을 교반하여 볶아주는 단계; 및
숙주 50g과 크러쉬드 베트남건고추 1g과 썰은 꽈리고추 20g과 고추기름 14g과 참기름 14g을 더 첨가하여 볶아주어 볶음밥을 제조하는 단계;
를 더 포함하는 것을 특징으로 하는 잠발라야 볶음밥의 제조 방법.
According to claim 1,
The step of preparing fried rice by stirring the fried ingredients with rice and fishhyang sauce on a heated iron plate,
Stir-frying 220 g of rice, 10 g of sliced onion, 30 g of sliced cucumbers, 10 g of pickled radish, 20 g of sliced cabbage, 40 g of fishhyang sauce and 14 g of cooking oil; and
Preparing fried rice by further adding 50 g of host, 1 g of crushed Vietnamese dried red pepper, 20 g of sliced red pepper, 14 g of red pepper oil, and 14 g of sesame oil;
Method for producing jambalaya fried rice, characterized in that it further comprises.
 제1항에 있어서,
달구어진 철판에 볶음 재료를 밥 및 어향소스를 교반하여 볶음밥을 제조하는 단계는,
밥 220g과 썰은 양파 10g과 썰은 오복채 30g과 알단무지 10g과 썰은 양배추 20g과 어향소스 40g과 식용유 14g, 숙주 50g과 크러쉬드 베트남건고추 1g과 썰은 꽈리고추 20g과 고추기름 14g과 참기름 14g을 교반하여 볶아주어 볶음밥을 제조하는 것을 특징으로 하는 잠발라야 볶음밥의 제조 방법.
According to claim 1,
The step of preparing fried rice by stirring the fried ingredients with rice and fishhyang sauce on a heated iron plate,
Stir in 220g rice, 10g sliced onion, 30g sliced cucumber, 10g pickled radish, 20g diced cabbage, 40g fish sauce, 14g cooking oil, 50g bean sprouts, 1g crushed Vietnamese dried red pepper, 20g sliced red chili pepper, 14g red pepper oil and 14g sesame oil. A method of producing jambalaya fried rice, characterized in that it is fried to prepare fried rice.
 제4항 또는 제5항에 있어서,
상기 어향소스는,
팬더굴소스, 변성전분, 물엿, 조미건어포류, 설탕, D-솔비톨, 정제소금, 분말결정포도당, 중화두반장, 정제수, 양파, 오징어추출페이스트, 대두유, 굴엑기스, 멸치액젓, 백설탕, 마늘, 고추씨기름, 혼합제제1, 정제소금, 카라멜, L글루타민산나트륨, 양파농축액, 혼합제제2, 분말검은후추 중 어느 하나 이상을 포함하는 것을 특징으로 하는 잠발라야 볶음밥의 제조 방법.
6. The method of claim 4 or 5,
The fishhyang sauce is,
Panda oyster sauce, modified starch, starch syrup, seasoned dried fish and shellfish, sugar, D-sorbitol, refined salt, powdered crystalline glucose, Chinese soybean paste, purified water, onion, squid extract paste, soybean oil, oyster extract, anchovy sauce, white sugar, garlic, Red pepper seed oil, mixed agent 1, refined salt, caramel, sodium L-glutamate, onion concentrate, mixed agent 2, a method of producing jambalaya fried rice, characterized in that it comprises any one or more of powdered black pepper.
 잠발라야 볶음밥에 있어서,
제1항 내지 제5항 중 어느 한 항의 제조방법에 의해 제조된 것을 특징으로 하는 잠발라야 볶음밥.In Jambalaya Fried Rice,
[Claim 6] Jambalaya fried rice, characterized in that produced by the method of any one of claims 1 to 5.
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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101418935B1 (en) 2012-11-21 2014-07-11 (주)로뎀푸드 Fried rice manufacture method
KR101950144B1 (en) 2018-08-13 2019-05-21 마영모 Manufacturing method for stir-fried rice

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101418935B1 (en) 2012-11-21 2014-07-11 (주)로뎀푸드 Fried rice manufacture method
KR101950144B1 (en) 2018-08-13 2019-05-21 마영모 Manufacturing method for stir-fried rice

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