KR870000299B1 - Method for manufacturing instant seasoning material - Google Patents

Abstract

A granular type of instant seasoning material was manufd. by mixing beef, sesame, seaweed, egg, and carrot. Thus, 3kg of sliced meat in 3liter of drinking water was boiled at 100≰C for 4h and filtered to get 4liter of meat ext. The cooked beef was dried at 60≰C for 7h to give 550g dried meat, and ground to obtain --530g powdered beef (>= 80mesh). Separately, seaweed was dried at 50-65≰C for 6h and ground to get 40g its powder. Red pepper was dried at 70≰C to get 40g its powder. Sesame was parched at 100-120≰C for 30-40 min. to give 800g its powder. The mixt. of the above material in a proper amt. showed the granular type of instant seasoning material.

Description

Manufacturing method of instant bibimb spice

The present invention relates to a method for producing instant bibimbang, which is made of granules by adding raw materials such as beef, sesame, seaweed, eggs, carrots, etc., which are well-equipped with flora and fauna.

Conventional bibimbap has various kinds according to the characteristics and characteristics of each region, but these are divided into Jeonju bibimbap or pearl bibimbap according to the ingredients used and the cooking method. The name is so diverse that it is very difficult to define.

However, as a general bibimb spice, various raw materials such as beef, garlic, sesame salt, sesame oil, vegetables such as bean sprouts, fern, spinach, and other spices are used. There was a lot of small and troublesome, and it took a long time to cook vegetables, so it was difficult to sample in a short time, and thus unnecessary work was required.

In addition, vegetables have a disadvantage of having to cook and use them in a short time due to the wet products, and because they contain conditions suitable for the growth of microorganisms, special care is required for their handling and management.

Due to such difficulties and hassles, it has not been widely used because it has been considered as difficult food to be cooked at home.

Therefore, the present invention is intended to supplement or eliminate the disadvantages of the conventional bibimbimyeo in various aspects to enable consumers to buy abundant and easy to consume.

Referring to the specific manufacturing method of the present invention by the process as follows.

First Process (Beef Processing and Extraction) To make good quality bibimbies, the choice of raw materials depends on the purchase and use of fresh ones on the market.

1) Buy beef, remove fat, and then chop it with a meat grinder and heat it in a cooker with water to extract fat. After the fat is extracted, separate the ripe meat and remove the tallow floating in the liquid. Beef extract contains Jimmy's ingredients such as amino acids, which can be used to make bibimb sauce for flavor. At this time, the extraction yield for raw materials is usually about 4%.

2) Ripe meat is dried to less than 4% of moisture by hot air drying, freeze drying or vacuum drying, and dried beef extracts fat from the previous process, so it is possible to obtain a good quality product with less fatty acid loss by oil. .

In the second process (Plastic Processing Process), fresh water wave is purchased at the production site to remove contaminants, and salt is removed from the dehydrator to be partially dried and powdered. The yield at this time is about 40%.

In the third step (high added process), buy dried peppers from the industrial market, remove the tap first, remove foreign substances from the pepper, remove the seeds inside and dry them. Worse palatability) and grind again to form a powder. The yield at this time is about 40%.

The fourth step (Sesame processing step), put sesame seeds purchased in the market, remove impurities and foreign substances, wash with drinking water to remove some of the primary water and transfer the selected sesame to the dryer to perform hot air drying. The yield at this time is about 80%.

The fifth step (seaweed processing), the dried seaweed is purchased to remove impurities, cut with a cutter and roasted to use as raw materials. Yield at this time is about 75%.

The raw material obtained in the 6th process (particulation process) and 1-4 process is put into the fluidized bed dryer, dried, emulsified egg whites and yolks with Arabian gum, etc. Make up.

The product is prepared by blending the raw materials obtained in the seventh step (finishing step) and the first to sixth steps so as to prepare seasoning spices.

In the following examples the manufacturing method of the present invention will be described in more detail.

Example 1

Step 1-1): 3kg beef cut into 5cm width, 5cm height and 2cm height, put into steam cooker, add 3ℓ of drinking water and boil at 100 ℃ for 4 hours Filtration yields 4 liters of beef extract.

Step 1-2): The ripe beef is dried at 60 ° C. for 7 hours using a hot air dryer to obtain 550 g of dried beef with 4% or less moisture. 550g of dried beef is ground in a mill to crush more than 80 mesh to obtain about 530g of ground beef.

Step 2: Dehydrated seaweed with debris removed to 50% or less of water content, dried at 50-65 ℃ for 6 hours, put into a pulverizer and crushed to 80 mesh or more to obtain 40g

Step 3: The hot pepper is removed from the tap and the foreign matter is removed by hot air drying at 70 ℃ and crushed to less than 80 mesh to obtain 40g powdered red pepper.

Step 4: The sesame seeded in a 7 mesh sieve is washed with drinking water and foreign substances are removed. Removed sesame seeds are discharged drinking water, put in a stir-fryer of temperature 100-120 ℃ roasted and stirred for 30-40 minutes while stirring to obtain 800g of powder sesame seeds.

Step 5: Beef and other raw materials are combined as follows to obtain 790 g of beef raw product.

403 g of seaweed raw material are obtained by combining powdered seaweed and other raw materials as follows.

Process 6: The raw material obtained in the process 4, 5 is crushed and put into a fluidized bed granulator, and the following egg processing raw material is added and spray-dried to make a granulated product.

Claims (1)

A method of preparing instant bibbi spice by adding beef, green onion, and red pepper powder as main ingredients, seasoning spices, and adding powdered egg whites and yolks as binders to make granulated granules improved in a fluidized bed granulation dryer.