KR910006929B1 - Rpocess for making sensoned meat and vegetables for dumplings from radish - Google Patents

Rpocess for making sensoned meat and vegetables for dumplings from radish Download PDF

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Publication number
KR910006929B1
KR910006929B1 KR1019890001521A KR890001521A KR910006929B1 KR 910006929 B1 KR910006929 B1 KR 910006929B1 KR 1019890001521 A KR1019890001521 A KR 1019890001521A KR 890001521 A KR890001521 A KR 890001521A KR 910006929 B1 KR910006929 B1 KR 910006929B1
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South Korea
Prior art keywords
dumplings
radish
meat
vegetables
sensoned
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KR1019890001521A
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Korean (ko)
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KR900012551A (en
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김정욱
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김정욱
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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

A process for preparing seasoned meat and vegetables for dumplings is characterized by cutting raw radish into uniform size, blanching at 90 deg.C for 10min in the seasoned soln., dehydrating, quickfreezing at -45 deg.C for 20min, and mixing with oil and fat (e.g. beef tallow, lard, etc), extracted soln (e.g. beef-, pork-, or chicken extract), soysauce, M.S.G., caramel, I.S.P., garlic, ginger, pepper powder, etc to obtain the final product. The obtd. product has a good taste and flavor.

Description

생무우를 이용한 만두속의 제조방법Manufacturing method of dumplings using raw radish

본 발명은 만두속의 재료로 사용되는 생무우를 일정한 크기로 절단하여 조미, 탈수, 냉각등의 공정을 거치어 만두속 재료에 맞게 맛을 내게 하는데 그 목적이 있다.The present invention is to cut the raw radish used as a material of dumplings to a certain size to give a taste to the dumplings material through a process such as seasoning, dehydration, cooling.

만두속의 주원료는 주로 고기 또는 육지방, 야채, 조미료(향신료포함) 무우말랭이 가공품과 두부등으로 크게 대별될 수 있는데 본 발명은 이상의 여러가지 원료중에서 비교적 사용량이 많은 무우말랭이 가공품 대신에 생무우를 사용하므로서 지금까지 무우말랭이 건조품을 사용함에 따라 발생하였던 가격의 불일정, 원가상승, 저장, 보관중의 변질, 이물발생에 따른 각종 크레임은 물론 사용시 재복원에 따른 가공비 부담이 있고 다시 사용할 때 처리미비에서 오는 이미, 이취, 식감의 불균일등의 문제점을 본 발명에서 해결하고 지금까지는 단순히 중량체로서 사용했던 기존의 건조 무우 가공품과는 전혀 달리 조미가공을 통하여 만두속의 맛을 나타내는데 있어서 고기맛 등의 맛을 상승시키는 것은 물론, 이로인하여 만두속에 사용되는 고기 사용량이 절감되어 원가절감도 되게 하였을 뿐만 아니라 생무우를 직접 가공 사용하므로서 조미하게 직전의 상태가 완전한 무미, 무취의 상태가 됨으로서 소비자들이 원하는 각종 맛을 자유자재로 가미시킬 수 있는 것이 종래의 건조 무우 말랭이 가공품과의 차이점이며 더욱이 본 발명에서는 전처리 및 증자방법을 통하여 의도하는 식감을 얻을 수 있도록 한 것이다.The main raw materials of dumplings can be largely divided into meat or land room, vegetables, seasonings (including spices), radish dried products and tofu. There are various costs due to the price irregularity, cost increase, deterioration during storage, storage of foreign matter, foreign matters generated by using dried dried radish, as well as processing cost burden due to reconstruction when using it. Unlike the conventional dried radish processed products which have already solved the problems such as odor and texture unevenness in the present invention and were simply used as a weight body until now, the taste of meat dumplings is increased through seasoning processing. Not only that, but the amount of meat used in dumplings The dried radish dried product is able to freely add various tastes desired by consumers by directly processing and using raw radishes. In addition, the present invention is intended to obtain the intended texture through the pre-treatment and cooking method.

본 발명은 깨끗한 무우를 일정한 크기로 세절하여 조미액 탱크에서 90℃의 온도로 약 10분간 증자하여 자연 탈수망에서 탈수(약 10분 정도)한 것을 다시 원심탈수시켜 이상적인 식감과 맛이 나도록 한 것으로 다음 실시예에 의하여 상세하게 설명하면 다음과 같다.The present invention is to cut clean radishes to a constant size and to increase the temperature at 90 ℃ in the seasoning tank for about 10 minutes to dehydrate (about 10 minutes) in a natural dehydration network again centrifuged to give an ideal texture and taste When described in detail by the embodiment as follows.

[실시예 1]Example 1

Figure kpo00001
Figure kpo00001

[실시예 (2)][Example (2)]

돼지고기 맛 조미액Pork Flavored Seasoning

1, 물1, water

2, 정제라드2, refined rod

3, 포크(Pork)엑기스3, Pork Extract

4, 포크(Pork)파우다4, fork powder

5-11은(실시예 1과 같음)5-11 (same as Example 1)

[실시예 (3)][Example (3)]

계육 맛 조미액Chicken flavor seasoning

1, 물1, water

2, 정제라드2, refined rod

3, 치킨엑기스3, Chicken Extract

4, 치킨파우다4, chicken powder

5-11은(실시예 1과 같음)5-11 (same as Example 1)

[실시예 (4)][Example (4)]

돼지고기 부추맛 조미액Pork Leek Seasoning

1, 물1, water

2, 정제라드2, refined rod

3, 포크(Pork)엑기스3, Pork Extract

4, 포크(Pork)파우다4, fork powder

5, 부추향5, leek flavor

6-11은(실시예 1과 같음)6-11 (same as Example 1)

상술한 바와 같이 혼합한 것을 탈수하여 일정 용기에서 -45℃에서 약 20분간 급냉각 한 후에 0℃ 상태로 유지하여 일정량씩 용기에 보관토록 하여 변질을 방지하고 이렇게 제조된 만두속 재료를 이용하여 건조 무우말랭이 가공품과 비교한 바 건조무우말랭이나 본 발명을 각 15%씩에 기타 재료는 동량 사용하였을 때 맛 및 식감에서 현저한 차이를 본 발명에서 나타나고 있으며 더욱이 본 발명에서는 육(고기) 사용량을 종래에 비하여 1% 이상 감량하여도 맛과 질에서 더욱 향상된 만두속을 공급하고 가정에서는 밑반찬 또는 도시락 반찬으로도 사용할 수 있어 매우 획기적인 것이다.After dehydration of the mixture as described above, it is rapidly cooled at -45 ° C. for about 20 minutes in a container, and then maintained at 0 ° C. to be stored in a container at a predetermined amount to prevent deterioration and to dry using the dumpling material thus prepared. Compared with the dried radish dried products, there is a marked difference in taste and texture when the dried radish dried and other ingredients are used at 15% of each of the present invention. Compared to more than 1% reduction compared to the more delicious and quality bun dumplings in the home and can be used as a side dish or lunch box side dish is very innovative.

Claims (1)

생무우를 일정크기로 세절하여 90℃의 온도로 조미액 탱크에서 10분 정도 증자한 것을 약 10분간 자연탈수하여 다시 원심 탈수기로 탈수시킨 것을 -45℃에서 약 20분 정도 급냉시켜 0℃로 유지시켜서 된 만두속을 일정량씩 용기에 삽입함을 특징으로 한 생무우를 이용한 만두속의 제조방법.Fresh radish was cut into a certain size, and the dehydrated water was added to the seasoning tank at a temperature of 90 ° C for about 10 minutes, and then dehydrated with a centrifugal dehydrator for about 10 minutes. Method of producing dumplings using fresh radish, characterized in that the inserted dumplings in a container by a predetermined amount.
KR1019890001521A 1989-02-10 1989-02-10 Rpocess for making sensoned meat and vegetables for dumplings from radish KR910006929B1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103169052A (en) * 2013-03-29 2013-06-26 秦远红 Method for producing beef tallow self-heating type ready-to-eat hot-pot dishes
KR101387413B1 (en) * 2012-03-05 2014-04-22 임지환 A bun and manufacturing methode thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101387413B1 (en) * 2012-03-05 2014-04-22 임지환 A bun and manufacturing methode thereof
CN103169052A (en) * 2013-03-29 2013-06-26 秦远红 Method for producing beef tallow self-heating type ready-to-eat hot-pot dishes
CN103169052B (en) 2013-03-29 2014-07-09 秦远红 Method for producing beef tallow self-heating type ready-to-eat hot-pot dishes

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