KR950010791A - Instant beef radish soup and its manufacturing method - Google Patents

Instant beef radish soup and its manufacturing method Download PDF

Info

Publication number
KR950010791A
KR950010791A KR1019930021862A KR930021862A KR950010791A KR 950010791 A KR950010791 A KR 950010791A KR 1019930021862 A KR1019930021862 A KR 1019930021862A KR 930021862 A KR930021862 A KR 930021862A KR 950010791 A KR950010791 A KR 950010791A
Authority
KR
South Korea
Prior art keywords
beef
radish
soup
water
radishes
Prior art date
Application number
KR1019930021862A
Other languages
Korean (ko)
Inventor
김기호
신성균
김홍선
박경준
Original Assignee
안기영
두산종합식품 주식회사
성우경
두산기술원 연구조합
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 안기영, 두산종합식품 주식회사, 성우경, 두산기술원 연구조합 filed Critical 안기영
Priority to KR1019930021862A priority Critical patent/KR950010791A/en
Publication of KR950010791A publication Critical patent/KR950010791A/en

Links

Landscapes

  • Seeds, Soups, And Other Foods (AREA)

Abstract

본 발명은 소고기 및 무우의 조직 변화와 영양손실을 최소화하는 원부재료 전처리 및 조리법을 강구하고 동결건조기법으로 건조시켜 제조한 즉석 소고기 무우국 및 이의 제조방법에 관한 것으로, 좀 더 구체적으로는 양념된 소고기, 마늘 및 조미료를 가열교반기에서 물과 함께 끓인후, 무우와 파를 넣고 끓기 시작하면 가열을 중지하고 방냉시켜 몰드에서 성형하고, 상기 성형물을 급속동결실에서 동결시킨 후 진공동결 건조실에서 건조시키는 방법으로 제조되는 즉석 소고기 무우국에 관한 것이다.The present invention relates to an instant beef radish soup prepared by preparing a raw material pretreatment and recipe for minimizing the tissue changes and nutritional loss of beef and radish, and dried by lyophilization method, and more specifically seasoned After boiling beef, garlic and seasonings with water in a heating stirrer, add radishes and green onions, and when boiling starts, stop heating, cool and mold in a mold, and freeze the moldings in a quick freeze chamber and dry them in a vacuum freeze drying chamber. The instant beef radish soup produced by the method.

Description

즉석 소고기 무우국 및 이의 제조방법Instant beef radish soup and its manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (8)

양념된 소고기, 마늘 및 조미료틀 가열교반기에서 물과 함게 끓인후, 무우와 파를 넣고 끓기 시작하면 가열을 중지하고 방냉시켜 몰드에서 성형하고, 상기 성형물을 급속동결실에서 동결시킨 후 진공동결 건조실에서 건조시키는 방법으로 제조되는 즉석 소고기 무우국의 제조방법.After boiling boiled with water in a seasoned beef, garlic, and seasoning mold heating stirrer, add radishes and green onions, and when boiling starts, stop heating, cool, and mold in a mold, and freeze the molding in a quick freeze chamber and in a vacuum freeze drying chamber. Method for producing instant beef radish soup prepared by drying. 제1항에 있어서, 상기 무우가 3∼7%의 전분과 덱스트린 혼합물이 용해된 50∼60℃의 물에 투입되어 20∼30분간 침지시켜 전처리됨을 특징으로 하는 즉석 소고기 무우국의 제조방법.The method of claim 1, wherein the radish is added to 50-60 ° C water in which 3-7% of starch and dextrin mixture is dissolved, followed by immersion for 20-30 minutes to prepare pre-treated beef radish soup. 제1항에 있어서, 상기 물이 무우의 전처리시에 사용된 전분 및 덱스트린이 혼합된 혼합수임을 특징으로 하는 즉석 소고기 무우국의 제조방법.The method of claim 1, wherein the water is a mixture of starch and dextrin mixed with water used in pretreatment of radishes. 제1항에 있어서, 상기 무우와 파중 파만을 먼저 넣고 1∼2분간 끓여주고 무우는 방냉시에 투입됨을 특징으로 하는 즉석 소고기 무우국의 제조방법.The method of claim 1, wherein only the radishes and the leeks are put first and then boiled for 1 to 2 minutes, and the radishes are put at the time of cooling. 제1항에 있어서, 상기 성형물이 -35 내지 -40℃의 동결실에서 10∼24시간 동결됨을 특징으로 하는 즉석 소고기 무우국의 제조방법.The method of claim 1, wherein the molded product is frozen in a freezing chamber at -35 to -40 ° C for 10 to 24 hours. 제1항에 있어서, 상기 성형물이 동결된후 진공도 0.1∼1.5mmHg, 냉각 트랩 -30 내지 -50℃및 열판온도 30∼95℃의 범위로 유지되는 진공동결 건조실에서 15∼24시간동안 건조됨을 특징을 특징으로 하는 즉석 소고기 무우국의 제조방법.The method of claim 1, wherein after the molded article is frozen, it is dried for 15 to 24 hours in a vacuum freeze drying chamber maintained at a vacuum degree of 0.1 to 1.5 mmHg, a cold trap of -30 to -50 ° C, and a hot plate temperature of 30 to 95 ° C. Method for producing instant beef radish soup characterized in that. 제1항 내지 제6항의 어느 한 항의 방법으로 제조되고 중량% 기준으로 소고기 10-16%, 무우 25∼30%, 마늘 2∼4%, 파6∼9%, 국간장 7∼9%, 후추 0.05∼1.0%, 전분 1∼3% 및 덱스트린 2∼4%로 필수적으로 구성됨을 특징으로 하는 즉석 소고기 무우국.Prepared by the method of any one of claims 1 to 6, based on the weight percent beef 10-16%, radish 25-30%, garlic 2-4%, leek 6-9%, soy sauce 7-9%, pepper Instant beef radish soup comprising essentially 0.05 to 1.0%, starch 1 to 3% and dextrin 2 to 4%. 제7항에 있어서, 상기 국이 끓는 물에 1∼2분간 침지시켜 복원됨을 특징으로 하는 즉석 소고기 무우국.The instant beef radish soup according to claim 7, wherein the soup is restored by immersing in boiling water for 1 to 2 minutes. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019930021862A 1993-10-20 1993-10-20 Instant beef radish soup and its manufacturing method KR950010791A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019930021862A KR950010791A (en) 1993-10-20 1993-10-20 Instant beef radish soup and its manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019930021862A KR950010791A (en) 1993-10-20 1993-10-20 Instant beef radish soup and its manufacturing method

Publications (1)

Publication Number Publication Date
KR950010791A true KR950010791A (en) 1995-05-15

Family

ID=66824722

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019930021862A KR950010791A (en) 1993-10-20 1993-10-20 Instant beef radish soup and its manufacturing method

Country Status (1)

Country Link
KR (1) KR950010791A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160114008A (en) 2016-09-13 2016-10-04 제주대학교 산학협력단 Manufacturing method for buckwheat radish soup comprising black cattle sinews and buckwheat radish soup comprising black cattle sinews manufactured by the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160114008A (en) 2016-09-13 2016-10-04 제주대학교 산학협력단 Manufacturing method for buckwheat radish soup comprising black cattle sinews and buckwheat radish soup comprising black cattle sinews manufactured by the same

Similar Documents

Publication Publication Date Title
KR100700630B1 (en) Method for manufacturing instant gruel
RU2560071C1 (en) Dry food product manufacture method
KR950010791A (en) Instant beef radish soup and its manufacturing method
AU672911B2 (en) Highly water absorbed rice and method of producing the same, ultra-highly water absorbed rice and a variety of rice products utilizing the same
KR101438160B1 (en) Manufacturing method of instant freezing korean soybean paste soup and freezing korean soybean paste soup made by using it
KR101927835B1 (en) Manufacturing method of beanpaste soup with seaweeds
KR102273082B1 (en) Method for preparing Frozen Block, Frozen Block, and Frozen Food
KR100947252B1 (en) Manufacturing method of vacuum freeze dried vegetable bibimbap
KR20220098631A (en) Method for manufacturing ground meat jerky using dried persimmon
KR100487856B1 (en) Freeze-dried vegetable block containig radish and manufacturing process thereof
JP2001017105A (en) Instant harusame (bean-starch vermicelli) and production thereof
KR101965166B1 (en) Manufacturing method of instant hangover soup comprising radish greens
KR950010790A (en) Instant spinach soup and its manufacturing method
KR20010038275A (en) Instant broth and preparing method thereof
KR980000160A (en) Method of manufacturing freeze-dried chicken fries
KR880000330B1 (en) Process for producing instant soybeam paste powder
JP4695464B2 (en) Method for producing instant coffee
KR100728523B1 (en) Composition for removing smell of a bun film, a bun film and a bun manufactured therewith
KR960020802A (en) Instant Compressed Spinach Miso Soup and Manufacturing Method Thereof
JP2006262780A (en) Method for producing seasoned ingredient-containing dry soup rice gruel
KR970002152B1 (en) Method for preparing kimchi block
KR960016771A (en) Instant Beef Bone Soup Bureau and Manufacturing Method Thereof
JP4349730B2 (en) Dried vegetables and method for producing the same
KR950005205A (en) Food mainly made from freshwater fish and its manufacturing method
JP2928243B1 (en) Dry-fired eggplant and method for producing the same

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E601 Decision to refuse application