KR20230054538A - Scorched rice food containing vegetable and Manufacturing method thereof - Google Patents

Abstract

The present invention relates to a scorched rice food that can provide various useful components of vegetables and has excellent sensory properties even when vegetables are used, and to a method for manufacturing the same. The present invention includes: an auxiliary ingredient preparation step of preparing auxiliary ingredients including vegetables; a rice preparation step of soaking rice and heating the rice to cook rice; and a scorched rice obtaining step of obtaining scorched rice by applying pressure and heat to a mixture.

Description

Nurungji food containing vegetables and manufacturing method thereof {Scorched rice food containing vegetable and Manufacturing method thereof}

The present invention can provide various useful components of vegetables, and relates to a scorched rice food with excellent sensory properties even when using vegetables and a method for producing the same.

Nurungji refers to rice that has been burned to the bottom of a pot, and because of its savory taste, it has been used as a major snack in the days when there were not many snacks. In addition, since nurungji is low in calories, does not burden the stomach, and is easy to cook, recently, it is increasingly used as a substitute for breakfast by boiling nurungji in water. The scorched rice was prepared using grains such as rice and brown rice, but recently, as interest in health has increased, scorched paper capable of providing various useful ingredients has been widely developed as described in the following patent documents.

<Patent Document>

Patent No. 10-2024336 (Registered on September 17, 2019) "Method of making black garlic brown rice scorched rice using black garlic broth and fermented vinegar"

However, in the conventional method for producing scorched rice, there is a problem in that it is difficult to manufacture scorched rice containing vegetables with marketability.

The present invention is to solve the above-mentioned problems of the prior art,

An object of the present invention is to provide a scorched rice food and a method for producing the same, which can provide various useful ingredients of vegetables.

In addition, the present invention provides a sensoryally excellent nurungji food and a manufacturing method that can compensate for the disadvantages of nurungji using vegetables by using a unique manufacturing method or using additional ingredients and exhibit new effects and synergistic effects. There is a purpose.

The present invention is implemented by an embodiment having the following configuration in order to achieve the above object.

According to one embodiment of the present invention, the method of manufacturing scorched rice food according to the present invention includes a sub-material preparation step of preparing sub-materials including vegetables, a rice preparation step of soaking and then heating rice, and the sub-material preparation step It is characterized in that it comprises a step of obtaining nurungji by applying pressure and heat to the mixture formed by mixing the auxiliary ingredients prepared in the rice preparation step and the rice obtained in the rice preparation step.

According to another embodiment of the present invention, in the method for producing scorched rice food according to the present invention, the vegetable is characterized in that it includes wild vegetables.

According to another embodiment of the present invention, in the method of manufacturing scorched rice food according to the present invention, the auxiliary material preparation step is characterized in that it comprises a vegetable preparation step of preparing dried vegetables to be mixed with rice.

According to another embodiment of the present invention, in the method of manufacturing scorched rice food according to the present invention, the auxiliary material preparation step includes a seafood preparation step of preparing dried seafood mixed with rice, and meat preparing dried meat mixed with rice. Further comprising a preparation step, wherein the seafood preparation step includes 2 to 4 parts by weight of burdock, 2 to 4 parts by weight of kelp, 2 to 4 parts by weight of corn beard, 0.5 to 1.5 parts by weight of licorice, and 2 parts by weight of coriander tree per 100 parts by weight of water. 1 to 4 parts by weight, 2 to 4 parts by weight of onion skin, boiled for 10 to 20 minutes, and then prepared for the first harvest by removing dried air, and 8 to 12 parts of clam meat per 100 parts by weight of the first harvest After mixing 8 to 12 parts by weight of part, 8 to 12 parts by weight of sea cucumber, 8 to 12 parts by weight of sea cucumber, and 8 to 12 parts by weight of squid, and then boiling for 3 to 7 minutes, remove shellfish, hijiki, sea cucumber and squid, and boil seafood and seafood broth. It includes a seafood processing step of separating and a dried seafood obtaining step of obtaining dried seafood by cooling and cutting the blanched seafood obtained in the seafood processing step and freeze-drying it, wherein the meat preparation step includes 1 to 3 parts of ginger per 100 parts by weight of water After mixing 2 to 4 parts by weight of garlic, 2 to 4 parts by weight of garlic, and 2 to 4 parts by weight of green onion, boiled for 10 to 20 minutes, and then preparing a second harvest by removing dried meat, Beef per 100 parts by weight of the second harvest A meat processing step of mixing 20 to 30 parts by weight and then boiling for 15 to 25 minutes, then taking out the beef and separating it into boiled beef and meat broth, and cooling, cutting, freeze-drying and drying the beef obtained in the meat processing step. It is characterized in that it comprises a dry meat obtaining step of obtaining beef.

According to another embodiment of the present invention, in the method of manufacturing scorched rice food according to the present invention, the auxiliary material preparation step further includes an additive preparation step of preparing an additive to be mixed with rice, and in the additive preparation step, The steaming and drying process is performed 7 to 10 times to obtain black bellflower from which moisture has been removed, and the black bellflower is ground to obtain powdered black bellflower as an additive. In the rice preparation step, soaked rice is prepared by immersing the rice in water. And, 50 to 70 parts by weight of soaked rice per 100 parts by weight of rice water is mixed and heated to steam to obtain rice, and the rice water is 20 to 30 parts by weight of seafood broth, 20 to 30 parts by weight of meat broth and a preservation improver per 100 parts by weight of water It is formed by mixing 1 to 3 parts by weight, and the preservative improving agent is 3 to 7 parts by weight of sorghum leaves, 3 to 7 parts by weight of bottle flower leaves, 3 to 7 parts by weight of chamomile leaves and 3 to 7 parts by weight of ginseng leaves per 1L of brewing vinegar. It is obtained by mixing parts by weight, maintaining at room temperature for 3 to 7 days, removing dry air, concentrating the obtained filtrate under reduced pressure and freeze-drying. After adhering to the outer surface of the grains of rice, cooling the rice with black bellflower powder adhering to the outer surface, mixing the dried vegetables, dried seafood, and dried beef and then stirring to form a mixture, and the mixture is pressure and heat to obtain noodles, and 2 to 4 parts by weight of black bellflower powder, 4 to 6 parts by weight of dried vegetables, 4 to 6 parts by weight of dried seafood and 4 to 6 parts by weight of dried beef per 100 parts by weight of rice in the scorched rice obtaining step Mixed characterized by

The present invention is to solve the above-mentioned problems of the prior art,

The present invention has the effect of providing a scorched rice food containing various useful ingredients of vegetables.

In addition, the present invention has the effect of providing a sensoryally excellent nurungji food that can compensate for the disadvantages of nurungji using vegetables by using a unique manufacturing method or using additional ingredients, and can exert new effects and synergistic effects. .

Hereinafter, a scorched rice food containing vegetables according to the present invention and a manufacturing method thereof will be described in detail. Unless there is a special definition, all terms in this specification are the same as the general meaning of the term understood by a person skilled in the art to which the present invention belongs, and if it conflicts with the meaning of the term used in this specification, the present invention Follow the definitions used in the specification. In addition, detailed descriptions of well-known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted. Throughout the specification, when a part "includes" a certain component, it means that it may further include other components without excluding other components unless otherwise stated.

A method for producing a scorched rice food according to an embodiment of the present invention includes a scorched rice manufacturing step of preparing scorched rice made of cereals, a dried vegetable preparation step of preparing dried vegetables, and a scorched rice and dried vegetable preparation step prepared in the scorched rice manufacturing step. It includes a packaging step of putting the dried vegetables prepared in the container and packaging.

The nurungji manufacturing step is a step of preparing nurungji made of grains, and a conventional method for preparing nurungji using spicy rice, glutinous rice, brown rice, etc. may be used. After cooling naturally, it can be prepared by spreading rice thinly in a pot and then applying pressure and heat.

The dried vegetable preparation step is a step of preparing dried vegetables, the first steaming step of steaming vegetables with high-pressure steam to cook the outside of the vegetables, cooling the vegetables that have passed through the first steaming step, and then using steam A second steaming step of steaming by steaming, a mixing step of softening the vegetables after cooling the vegetables that have passed through the second steaming step, and a boiling step of putting the vegetables in a pot and frying them after the mixing step, and the boiling step Including a cooling step of naturally cooling the roasted vegetables, and a drying step of freeze-drying the vegetables cooled in the cooling step. The dried vegetables are dried vegetables (greens), and various herbs can be used. It is preferable to use vegetables that can provide useful (nutritional) ingredients that conventional Nurungji does not have, such as greens and bellflower greens, which are effective for bronchial diseases.

The packaging step is a step of putting the scorched rice prepared in the scorched rice manufacturing step and the dried vegetables prepared in the dried vegetable preparation step into a container and packaging. do. The user can open the packaging of the container, put nurungji, dried vegetables, and water in a pot and boil to cook nurungji containing vegetables.

Another embodiment of the present invention relates to a nurungji food prepared by the above manufacturing method, wherein the nurungji food includes nurungji and dried vegetables.

A method for producing scorched rice food according to another embodiment of the present invention includes a sub-material preparation step of preparing sub-materials including vegetables, a rice preparation step of soaking and heating rice, and sub-materials prepared in the sub-material preparation step and a step of obtaining nurungji by applying pressure and heat to the mixture formed by mixing the rice obtained in the rice preparation step.

The sub-material preparation step is a step of preparing sub-materials including vegetables, and includes a vegetable preparation step, a seafood preparation step, a meat preparation step, an additive preparation step, and the like.

The vegetable preparation step is a step of preparing dried vegetables mixed with rice to form a mixture, washing vegetables, boiling vegetables in hot water, cooling, cutting, and freeze-drying to obtain dried vegetables. Various vegetables including mountain vegetables may be used as the vegetables, for example, conventional scorched rice, such as chwinamul containing a large amount of chlorogenic acid, an antioxidant substance, sebalnamul widely known to help prevent obesity, and myeongnamul having anti-inflammatory effects It is preferable to use vegetables that can provide useful (nutritional) components that do not have.

The seafood preparation step is a step of preparing dried seafood mixed with rice to form a mixture, 2 to 4 parts by weight of burdock, 2 to 4 parts by weight of kelp, 2 to 4 parts by weight of corn silk, 0.5 to 4 parts by weight of licorice per 100 parts by weight of water. 1.5 parts by weight, 2 to 4 parts by weight of coriander tree leaves, and 2 to 4 parts by weight of onion skins are mixed, boiled for 10 to 20 minutes, and then dried rice (burdock, kelp, corn beard, licorice, coriander leaves, onion skins) is removed to After the first collection preparation step of preparing the first collection, 8 to 12 parts by weight of clam meat, 8 to 12 parts by weight of seaweed, 8 to 12 parts by weight of sea cucumber, and 8 to 12 parts by weight of squid per 100 parts by weight of the first collection After boiling for 3 to 7 minutes, a seafood processing step in which clams, hibiscus, sea cucumber and squid are removed and separated into blanched seafood and seafood broth, and the blanched seafood obtained in the seafood processing step is naturally cooled, cut, and then freeze-dried. A dried seafood obtaining step of obtaining dried seafood is included. Since scorched rice is tasted immediately after being boiled after being mixed with water, when scorched rice containing seafood and wild vegetables has a fishy taste of seafood and a bitter taste of wild vegetables, the marketability of scorched rice deteriorates. Since seafood broth is obtained using corn beard, licorice, sagebrush leaves, etc., it is possible to effectively remove the fishy smell caused by the use of various seafood and the bitter taste caused by the use of mountain vegetables.

The meat preparation step is a step of preparing dried meat mixed with rice to form a mixture, mixing 1 to 3 parts by weight of ginger, 2 to 4 parts by weight of garlic, and 2 to 4 parts by weight of green onion per 100 parts by weight of water, and then mixing 10 to 4 parts by weight. After boiling for 20 minutes, the dried meat (ginger, garlic, green onion) is removed to prepare the second harvest, and after mixing 20 to 30 parts by weight of beef per 100 parts by weight of the second harvest, for 15 to 25 minutes After boiling, a meat processing step of removing the beef and separating it into boiled beef and meat broth, and a dry meat obtaining step of obtaining dried beef by naturally cooling, cutting, and freeze-drying the beef obtained in the meat processing step. In the oil preparation step, ginger, garlic, and green onion are used to remove the smell of beef and the greasy taste of meat broth.

The additive preparation step is a step of preparing an additive that is mixed with rice to form a mixture, and black bellflower powder may be used as the additive. In the additive preparation step, the bellflower is steamed and dried 7 to 10 times to obtain black bellflower from which moisture is removed, and the black bellflower is pulverized to obtain powdered black bellflower. The bellflower is an herb with excellent pharmacological effects compared to its price, but it is not suitable for use in scorched rice due to its bitter taste and relatively tough texture. Improved and powdered to prevent deterioration of taste and texture even when included in scorched rice.

The rice preparation step is a step of soaking the rice and then heating it to cook the rice, preparing the soaked rice by immersing the rice in water, mixing 50 to 70 parts by weight of the soaked rice per 100 parts by weight of the rice water, heating, and steaming the rice. will obtain Rice water is formed by mixing 20 to 30 parts by weight of seafood broth, 20 to 30 parts by weight of meat broth, and 1 to 3 parts by weight of a preservation stability enhancer per 100 parts by weight of water. The preservative improver is a substance used to prevent poor preservation due to the use of seafood and meat in scorched rice, 3 to 7 parts by weight of sorghum leaves, 3 to 7 parts by weight of bay leaf, 3 parts by weight of ginseng tree leaves per 1 L of brewed vinegar. to 7 parts by weight and 3 to 7 parts by weight of cinnamon tree leaves are mixed, maintained at room temperature for 5 days, dried air is removed, and the filtrate obtained is concentrated under reduced pressure and freeze-dried to obtain a powder form. The gosam is a perennial plant of the dicotyledonous plant rose order leguminous, the bottle flower is a deciduous shrub of the dicotyledon plant plywood group hare tree honeysuckle, and the ginseng tree is an evergreen broad-leaved arboreous tree belonging to the Lauraceae family, and the parental tree is a dicotyledon non-patient. It is a deciduous small arboreous tree of the arboraceae family.

The nurungji obtaining step is a step of obtaining nurungji by applying pressure and heat to a mixture formed by mixing the sub-material prepared in the sub-material preparation step and the rice obtained in the rice preparation step. Mix black bellflower powder with freshly cooked rice and then rub it. After allowing the bellflower powder to stick to the outer surface of the rice grains, the rice with the black bellflower powder attached to the outer surface is naturally cooled, the dried vegetables, dried seafood and dried beef are mixed and stirred to form a mixture, and the mixture is pressured. By applying overheating, noodles are obtained. In the scorched rice obtaining step, it is preferable to mix 2 to 4 parts by weight of black bellflower powder, 4 to 6 parts by weight of dried vegetables, 4 to 6 parts by weight of dried seafood, and 4 to 6 parts by weight of dried beef per 100 parts by weight of rice. In the nurungji obtaining step, pressure and heat may be applied to the mixture by various conventional methods to obtain nurungji. For example, nurungji may be prepared by putting the mixture into a nurungji machine and operating it.

Hereinafter, the present invention will be described in more detail through examples. However, these are only for explaining the present invention in more detail and the scope of the present invention is not limited thereto.

<Example 1> Preparation of sub-materials and rice

1. Obtaining dried vegetables

Washed chinamul and myeongnamul were blanched in boiling water at a weight ratio of 1:1, cooled, minced, and freeze-dried to obtain dried vegetables.

2. Obtaining dried seafood

(1) Mix 30g of dried burdock, 30g of dried kelp, 30g of dried corn beard, 10g of licorice, 30g of dried coriander leaves, and 30g of dried onion skins with 1L of water, boil for 15 minutes, remove the dry skin to prepare 500mL of water, After mixing 50g of clam meat, 50g of seaweed, 50g of sea cucumber, and 50g of squid by weight in 500mL of the harvested water, boiling it for 5 minutes, scooping out the shellfish, seaweed, sea cucumber and squid, separating the boiled seafood 1 and seafood broth 1, and the blanched Seafood 1 was cooled, minced, and freeze-dried to obtain dried seafood 1.

(2) Mix 50g of clam meat, 50g of seaweed, 50g of sea cucumber and 50g of squid by weight in 500mL of water, boil for 5 minutes, remove clam meat, hijiki, sea cucumber and squid, separate boiled seafood 2 and seafood broth 2, The blanched seafood 2 was cooled, minced, and freeze-dried to obtain dried seafood 2.

15 After boiling for minutes, remove the burdock, kelp, corn beard, licorice, coriander leaves, and onion skins, and remove the clams, hibiscus, sea cucumber and squid, separate the boiled seafood 3 and seafood broth 3, and the boiled seafood 3 After cooling and mincing, freeze-drying was performed to obtain dried seafood 3.

(4) After mixing 30g of dried burdock, 30g of dried kelp, 30g of dried corn beard, 10g of licorice, 30g of dried coriander leaves, 30g of dried onion skin, 50g of clam meat, 50g of seaweed, 50g of sea cucumber and 50g of squid in 1L of water. After boiling for minutes, remove the burdock, kelp, corn beard, licorice, coriander leaves, and onion skins, and remove the clams, hibiscus, sea cucumber and squid, and separate the boiled seafood 4 and seafood broth 4, and the boiled seafood 4 After cooling and mincing, freeze-drying was performed to obtain dried seafood 4.

(5) 60 g of dried kelp, 70 g of dried coriander leaves, and 30 g of dried onion skin were mixed with 1 L of water, boiled for 15 minutes, and then removed to prepare 500 mL of water, except for preparing 500 mL of water. In the same way as in 1), 5 blanched seafood, 5 seafood broth, and 5 dried seafood were obtained.

3. Obtaining dry meat

After mixing 20g of ginger, 30g of garlic, and 30g of green onion in 1L of water, boiling for 15 minutes, removing the dried meat to prepare water, mixing 125g of beef with 500mL of water, boiling for 20 minutes, then taking out the beef, The boiled beef and meat broth were separated, and the beef was cooled, cut, and freeze-dried to obtain dried beef.

4. Obtaining additives

The process of steaming and drying the washed bellflower seeds was performed nine times to obtain black bellflower seeds from which moisture was removed, and black bellflower powder was obtained by pulverizing black bellflower seeds using a grinder.

5. Preparation of rice

(1) 5 g of sorghum ginseng leaves, 5 g of quince leaves, 5 g of quince leaves, and 5 g of quince leaves were mixed with 1 L of brewed vinegar, maintained at room temperature for 5 days, removed from dry air, concentrated under reduced pressure, and freeze-dried to obtain a powder. A storage stability improver 1 in the form was obtained.

(2) 15 g of sorghum ginseng leaves and 5 g of ginseng ginseng leaves were mixed with 1 L of brewed vinegar, maintained at room temperature for 5 days, and the dry air was removed.

(3) 10 g of bottle flower leaves and 10 g of chamomile leaves were mixed with 1 L of brewed vinegar, maintained at room temperature for 5 days, the dry air was removed, and the filtrate obtained was concentrated under reduced pressure and freeze-dried to obtain a powder form of preservation improver 3.

(4) After soaking the rice, 600 g of soaked rice per 1 L of rice water was mixed, heated and boiled, and steamed rice 1 was obtained. Rice water was formed by mixing 25 g of seafood broth 1, 25 g of meat broth 1, and 1.5 g of preservation improver 1 per 100 mL of water.

(5) Rice 2 was obtained in the same manner as in (4) of Example 1, 5, except that the preservation stability improver 1 was not used.

(6) Rice 3 was obtained in the same manner as in 5 (4) of Example 1, except that 2 was used instead of 1, the preservation stability improver.

(7) Rice 4 was obtained in the same manner as in 5 (4) of Example 1, except that 3 was used instead of 1 shelf life improver.

<Example 2> Preparation of scorched rice

1. After mixing black bellflower powder with freshly cooked rice 1, rub it so that the black bellflower powder sticks to the outer surface of the rice grain, then cool the rice with the black bellflower powder stuck to the outer surface, and then dry vegetables, dried seafood 1 and After mixing the dried beef, it was stirred to form a mixture, and the mixture was put into a Nurungji machine and pressure and heat were applied to obtain Nurungji 1. 3 g of black bellflower powder, 5 g of dried vegetables, 5 g of dried seafood, and 5 g of dried beef were mixed per 100 g of rice.

2. Nurungji 2 was obtained in the same manner as in Example 2, except that 2 was used instead of rice 1.

3. Nurungji 3 was obtained in the same manner as in Example 2, except that 4 was used instead of rice 1.

4. Nurungji 4 with the same conditions as in Example 2-1, except that freshly cooked rice 1 was cooled, black bellflower powder, dried vegetables, dried seafood 1, and dried beef were mixed and then stirred to form a mixture. got

<Example 3> Sensory evaluation

1. Sensory evaluation was conducted on 10 housewives in their 20s to 40s. After tasting the seafood broth obtained in Example 1-2, fishy smell and taste were evaluated, and after tasting the blanched seafood obtained in Example 1-2, the appearance and texture were evaluated, and in Example 1-5 After tasting the obtained rice, the aroma and taste were evaluated, and the appearance of the nurungji obtained in Example 2 and the taste were evaluated after boiling the nurungji in water, and the results are shown in Table 1. The evaluation items were evaluated on a 5-point scale, with 5 points being relatively good and 1 point being bad.

2. Looking at Table 1, seafood broths 2 to 3 have a lower fishy score than seafood broths 1 and 5, which seems to be because water is not used or all ingredients are mixed and heated at once. The taste is inferior to broth 1, which is likely to be affected by the fact that water is not used, all ingredients are mixed and heated at once, or the ingredients used in the production of water are used.

3. Looking at Table 1, the appearance and texture of the boiled seafood 3 are poor, which seems to be due to the long-term boiling of the seafood and the loss of appearance and cut.

4. Looking at Table 1, the taste was significantly lowered in rice 3, which seems to be due to the use of preservability improver 2, and the taste and aroma are not affected even when the remaining preservative improvers are used in the preparation of rice. It can be seen that .

5. Looking at Table 1, the appearance and taste scores were low in Nurungji 4, which seems to be due to the difference in the method of using black bellflower powder.

seafood broth Poached Seafood fishy smell taste Exterior texture One 4.7 4.6 One 4.6 4.7 2 1.8 2.3 2 4.7 4.7 3 4.1 3.6 3 2.1 2.3 4 3.5 3.4 4 4.6 4.6 5 4.6 3.7 5 4.7 4.5 rice Nurungji taste incense Exterior taste One 4.5 4.6 One 4.6 4.7 2 4.6 4.5 2 4.6 4.6 3 2.1 4.6 3 4.5 4.6 4 4.7 4.5 4 3.7 4.1

<Example 4> Evaluation of preservation improvement

1. Nurungji 1 to 3 prepared in Example 2 were boiled in water, left for one day in an environment of 80% humidity and 30 ° C, mixed with saline solution, incubated at 35 ° C for 48 hours, and then using a portable bacteria meter Then, the number of general bacteria was calculated. As a result of calculating the number of general bacteria, it was confirmed that Nurungji 1 had the lowest number of bacteria, and Nurungji 2 had a significantly higher number of bacteria than Nurungji 1 and 3.

2. After boiling the scorched rice 1 to 3 prepared in Example 2 in water, leaving it for 3 days in an environment of 80% humidity and 30 ° C., the degree of corruption was confirmed by inspecting the smell and appearance. Nurungji 1 had little corruption, Nurungji 3 had moderate decay, and Nurungji 2 had the most corruption.

In the above, the applicant has described the preferred embodiments of the present invention, but these embodiments are only one embodiment for implementing the technical idea of the present invention, and any changes or modifications are the same as those of the present invention as long as they implement the technical idea of the present invention. should be construed as falling within the scope.

Claims (5)

A sub-material preparation step of preparing sub-materials including vegetables, a rice preparation step of soaking and heating rice, and a mixture formed by mixing the sub-material prepared in the sub-material preparation step with the rice obtained in the rice preparation step, and pressure and A method for producing a nurungji food comprising a step of obtaining nurungji by applying heat. According to claim 1,
The vegetable is a method for producing a nurungji food, characterized in that it comprises wild greens. According to claim 1,
The auxiliary material preparation step comprises a vegetable preparation step of preparing dried vegetables mixed with rice. According to claim 3,
The auxiliary material preparation step further includes a seafood preparation step of preparing dried seafood mixed with rice and a meat preparation step of preparing dried meat mixed with rice,
The seafood preparation step is 2 to 4 parts by weight of burdock, 2 to 4 parts by weight of kelp, 2 to 4 parts by weight of corn beard, 0.5 to 1.5 parts by weight of licorice, 2 to 4 parts by weight of sable tree leaves, 2 onion skins per 100 parts by weight of water. A first collection preparation step of preparing the first collection by mixing to 4 parts by weight and boiling for 10 to 20 minutes and removing dried air, and 8 to 12 parts by weight of clams and 8 to 12 parts by weight of seaweed per 100 parts by weight of the first collection Seafood processing step of mixing 8 to 12 parts by weight of sea cucumber and 8 to 12 parts by weight of squid, boiling for 3 to 7 minutes, scooping out clams, hibiscus, sea cucumber and squid, and separating them into blanched seafood and seafood broth, Including a dried seafood obtaining step of obtaining dried seafood by cooling and cutting the blanched seafood obtained in the seafood processing step and freeze-drying it,
The meat preparation step is to prepare a second harvest by mixing 1 to 3 parts by weight of ginger, 2 to 4 parts by weight of garlic and 2 to 4 parts by weight of green onion per 100 parts by weight of water, boiled for 10 to 20 minutes, and then removed. A meat processing step of mixing 20 to 30 parts by weight of beef per 100 parts by weight of the second harvest, boiling for 15 to 25 minutes, removing the beef, and separating into boiled beef and meat broth; A method for producing a nurungji food, characterized in that it comprises a dry meat obtaining step of obtaining dried beef by cooling, cutting and freeze-drying the beef obtained in the processing step. According to claim 4,
The auxiliary material preparation step further includes an additive preparation step of preparing an additive mixed with rice, and in the additive preparation step, the bellflower is steamed and dried 7 to 10 times to obtain black bellflower from which moisture has been removed and the black bellflower pulverized to obtain powdered black bellflower as an additive,
In the rice preparation step, soaked rice is prepared by immersing the rice in water, and 50 to 70 parts by weight of the soaked rice is mixed and heated to steam to obtain rice,
The rice water is formed by mixing 20 to 30 parts by weight of seafood broth, 20 to 30 parts by weight of meat broth, and 1 to 3 parts by weight of a preservative improving agent per 100 parts by weight of water, and the preservative improving agent is 3 to 7 parts by weight of sorghum leaves per 1L of brewing vinegar. , 3 to 7 parts by weight of bottle flower leaves, 3 to 7 parts by weight of japonica leaves, and 3 to 7 parts by weight of ginseng japonica leaves were mixed, maintained at room temperature for 3 to 7 days, removed, and the obtained filtrate was concentrated under reduced pressure and frozen. It is obtained by drying,
In the scorched rice obtaining step, after mixing freshly cooked rice with black bellflower powder, rubbing it so that the black bellflower powder adheres to the outer surface of the rice grain, after cooling the rice to which the black bellflower powder adheres to the outer surface, the dried vegetables and dried seafood After mixing and stirring the dried beef to form a mixture, and applying pressure and heat to the mixture to obtain noodles,
In the scorched rice obtaining step, 2 to 4 parts by weight of black bellflower powder, 4 to 6 parts by weight of dried vegetables, 4 to 6 parts by weight of dried seafood, and 4 to 6 parts by weight of dried beef are mixed per 100 parts by weight of rice. manufacturing method.