KR940006755B1 - Method of making bun stuffed with salted radish - Google Patents

Abstract

A bun stuffing is prepd. by (a) cutting salted radish into 2-3 mm diameter, (b) 1st-dehydrating the obtd. cut radish, (c) desalting the obtd. radish by soaking in water and (d) 2-nd dehydrating the obtd. soaked radish to obtain the final product contg. 55 % moisture.

Description

Dumpling beef using pickled radish and its manufacturing method

The present invention relates to dumplings using pickled radish and a method of manufacturing the same.

Dumplings are made from a mixture of meat, bean sprouts, tofu, and other vegetables. Commercial dumplings are often used instead of meat to reduce the selling price. Such radish dried radish has the advantage that it has the same texture as meat and marinated in various seasonings, so it is suitable as a dumpling beef.However, during the drying process, dust or sand is mixed, or the drying condition is poor, resulting in rotting or moldy eating. This difficult drawback, and also the radish dried dried radish after soaking in water was very easy to rest at room temperature. Therefore, the present inventors have been searching for a dumpling material that can be substituted for these radishes, and in recent years, rather than selling the original form of pickled radish, they cut and peeled the pickled radish to match the length of gimbap, and then sold such peeled radish It was found that the amount of pickled radishes discarded in the manufacturing process of was considerable.

Thus, the present invention has been studied to use such discarded pickled radish as a material for dumplings, but the pickled radish had a salinity of 15-17% and had to be desalted, and this desalting was not easy. .

In other words, if the salt produced in the production of pickled radish was soaked in water and desalted over 4-5 days while changing the water, the salinity could be lowered by approximately 3-4%. However, the inside was less salty and was not suitable for use as dumplings. This is because the salinity of manduso is about 1%. As a result, when the pickled radish was crushed by a mixer and dehydrated, it was found that most of the radishes were lost and not much left. Therefore, the present inventors have been able to prepare a material suitable for dumplings by dehydrating pickled radish finely cut into diameters of 2-3 mm, dehydrated in water, and then dehydrated and dehydrated again. Same as

[Step 1]

Wash the pickled radishes and pour enough water to desalinate for about 1 day. This process requires more attention to cleaning because cleaning is more important than desalination.

[Step 2]

The washed pickled radish is finely chopped to a diameter of 2-3 mm. This slicing operation is preferably performed by forcibly passing the pickled radish through a mesh board having a diameter of 2-3 mm. That is, a press screw is installed inside the round tube to press the pickled radish as a press screw, but a mesh board having a mesh of 2-3 mm in diameter is installed at the exit, and the pickled radish is extruded to a thickness of 2-3 mm and cut. It is desirable to. Rotational cuts may be provided on one surface of the net board to cut the extruded pickled radish by a predetermined length.

[Step 3]

The pickled radish sliced by the second process is dehydrated to about 70% moisture.

Of course, the smaller the moisture content is, the better the dehydration is, but considering the economics in the dehydration operation, the moisture content can be adjusted appropriately. For dehydration of pickled radish, it is preferable to use a rotary dehydrator, but a compressed dehydrator may be used.

[Step 4]

The pickled radish dehydrated by the third process still contains a large amount of salt, so the desalting operation is required again. The dehydrated pickles are thus immersed in as much water as possible (at least the ratio of pickles to water 2; ratio of volume).

[Step 5]

After about 1 day or more from the time when the pickled radish immersed in water is immersed by the fourth step, the water content is dehydrated to about 55% with a dehydrator to prepare the dumpling stuffing material of the present invention.

The dumplings made with pickled radishes prepared in this way have a chewy texture similar to meat and easily marinated in various seasonings to make the dumplings delicious and contain the unique flavor of pickled radishes. Compared to the dumpling cow using radish dried radish is not easily damaged even at room temperature has the effect of easy storage and operation.

Claims (3)

The method of producing dumplings using pickled radish characterized in that the pickled radish is sliced with a scraper having a diameter of 2-3 mm, first dehydrated and then immersed in water and desalted again, followed by second dehydration. The method of claim 1, wherein the first dehydration is 70% water, and the second dehydration is about 55% water content. Dumplings made from pickled radishes, which are pickled radishes with a diameter of 2-3mm, dehydrated to 70% of the primary moisture, immersed in water, and dehydrated to a moisture content of about 55%.