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Priority to KR1019910007385ApriorityCriticalpatent/KR920021055A/en
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배추를 주재로한 즉석국류 및 그 제조방법Instant soup made from cabbage and its manufacturing method
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (2)
배추국을 조리하는데 동원되는 제반재료를 식용용이 하게 전처리 준비하여 100-120℃온도에서 볶음처리하고, 일정크기 형상으로된 용기(Mold)에 장입 불록(Block)으로 성형하여 -40℃이하의 급속동결시내에서 30-60분정도 시간내에 급속동결하는 공정과, 내부진공도 10-1-10-4mmHg 분위기의 진공동결건조실에서 함수율이 2-4%가 되도록 진공동결건조공정을 거쳐 블록상태의 외형을 갖는 최종제품을 얻어내게됨을 특징으로 하는 배추를 주재로한 즉석국류 제조방법.Prepare all ingredients used for cooking Chinese cabbage soup for edible preparation, stir-fry them at 100-120 ℃ temperature, and mold them into a block in a certain sized shape and fast freeze below -40 ℃. In the process of rapid freezing within 30-60 minutes in the city and vacuum freeze drying process in the vacuum freeze drying room with 10 -1 -10 -4 mmHg atmosphere, the vacuum freeze drying process is carried out so that the moisture content becomes 2-4%. Instant broth production method based on the Chinese cabbage, characterized in that to obtain a final product having.식용가능한 크기와 절단된 배추 65-80%와 대파 10-15%, 마늘 3-5%, NaCl 6-8%, 참기름 0.1-0.2%, 구아검(Guar Gum) 0.1-0.3%, 고추가루 1-3%, 이노신산나트륨(IMP)와 구아닌산나트륨(GMP)를 각각 0.1-0.2%의 배합비로 진공동결건조에 의해 제조된 배추를 주재로한 즉석국류.Edible size and cut cabbage 65-80% and leek 10-15%, garlic 3-5%, NaCl 6-8%, sesame oil 0.1-0.2%, guar gum 0.1-0.3%, red pepper powder 1 -3%, Sodium Inosinate (IMP) and Sodium Guanate (GMP) are instant noodles based on Chinese cabbage prepared by vacuum freeze drying at a compounding ratio of 0.1-0.2%.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019910007385A1991-05-071991-05-07
Instant soup made from cabbage and its manufacturing method
KR920021055A
(en)