KR960008006B1 - Processing method of soup for rice noodle - Google Patents

Abstract

The seasoning soup for rice noodle is prepared by the steps of; (1) extracting kelp 3.65%, dried clam 3.65% and dried mushroom 1.48% with water for 2 hours, (2) adding anchovy 21.87%, ginger 0.69%, green onion 2.76% and radish 5.12% and boiling for 1 hour, (3) filtering to get filtrate, (4) adding soy sauce 34.98%, salt 15.76%, sugar 6.11%, seasonings 1.77%, alcoholic beverage 2.17%, (5) adding 1.5 volume of water and boiling to 3/5 volume.

Description

How to Make Rice Noodle Soup

The present invention relates to a method for producing a rice noodle soup, and more particularly, to a method for preparing a rice noodle soup with a concentrated liquid by selecting a material to improve the flavor of rice noodles and improving extraction efficiency.

Conventional noodles are mostly made of flour as a main raw material, there is a problem that can not provide a balanced nutrition supply due to nutrients that wheat lacks, such as vitamins, inorganic salts and proteins. Moreover, considering the aspect of personal preferences, many Koreans who use rice as a staple do not like it, which is an obstacle to expanding the use range.

In order to improve the problems of flour noodles as described above, in recent years, by adding not only vegetables such as mugwort and spinach to flour, but also by adding powders such as fish paste, meat, etc. to supplement the insufficient nutrients, and also hate flour food In order to match people's tastes, noodles are made mainly from barley or rice.

However, in the case of rice noodles which have such a flour as a main ingredient and flour is mixed therewith, the soup used for the conventional flour noodles cannot produce a unique taste in harmony with the rice noodles. Flour noodles are used to make anchovies mainly jangguk, but rice noodles are more of a rice cake soup, so you should use a broth-based broth to taste it. However, since the broth that is in harmony with the rice noodles is not easily made and eaten at home from time to time, it does not properly support the convenience and speed of the noodles.

Therefore, in the present invention, in order to solve the above problems with rice noodles, it is an object of the present invention to provide a method for producing a soup concentrate for rice noodles so that only to be diluted by adding boiling water when eating rice noodles.

The method for producing a rice noodle soup concentrate of the present invention for achieving the above object is frozen in kelp, dried dog and dried mushrooms and then immersed in cold water for 2 hours or more, anchovy, ginger, green onion and After boiling radish for 1 hour or more and filtered through a small window, soy sauce, salt, sugar, seasonings and soju are added to the filtrate and boiled to adjust the salinity and capacity to be constant, and then filtered through small window, stainless steel and steel net. .

In the production method of the present invention, the input amount of each material is 100% by weight of the total amount of the material excluding water, 3-4% by weight of kelp, 3-4% by weight of dried dogs, 1-2% by weight of dried mushrooms, Anchovy 20-15%, ginger 0.5-1.0% by weight, leek 2-3%, radish 4-6%, soy sauce 30-40%, salt 15-19%, sugar 5-8%, seasoning 1 It is preferably -3% by weight and 1-3% by weight of soju and the water is concentrated by heating until it is about 1 / 2-2 / 3 of the initial amount using 1.25-1.75 times the total weight of the material.

The input amount of the material is 3.65% by weight of kelp, 3.65% by weight of dried dog, 1.48% by weight of dried mushroom, 21.87% by weight of anchovies, 0.69% by weight of ginger, 2.76% by weight of green onion, 5.12% by weight of soy sauce, 34.98% by weight of soy sauce, salt of 15.76% It is more preferable to make the weight%, the sugar 6.11 weight, the seasoning 1.77 weight% and the soju 2.17 weight%, and heat and heat water until it becomes about 3/5 of the initial amount using 1.5 times the total amount of the said material. Do.

In the present invention, the soup that can be harmonized with the unique taste of rice noodles should be based on the broth, characterized in that it is selected and used in a certain ratio to select a material that can taste the broth. In particular, while using kelp, dried dogs and dried mushrooms in the same ratio as above, by adjusting the amount of anchovy to boil over low heat for a long time to give a special taste of broth.

In addition, in the manufacturing method of the present invention, the material of kelp, dried dog and dried mushroom is characterized in that the step of freezing for a predetermined time before boiling and boiling in water and immersing in cold water for a predetermined time.

This hardened and dried material is hardened by the hardening of its tissues when frozen, thereby making it easier to extract during boiling and adding water, which increases the extraction efficiency. In this regard, it is immersed in cold water. By similarly, the extraction efficiency is improved.

That is, in the manufacturing method of the rice noodle soup concentrate of the present invention, while selecting and using materials such as kelp, dried dog and dried mushrooms at a constant ratio, in particular, these materials are frozen beforehand and extracted in boiling water before being immersed in cold water. By using a method of increasing the extraction efficiency by the way, it is possible to give the soup taste in harmony with the rice noodles.

Hereinafter, the manufacturing method of the present invention will be described in detail.

(1) selection of materials

① Kelp… … It is natural and has good flavor, bright coloration and less than 15% moisture.

② dryer. … The shells of which shells are completely removed are dried sufficiently under solar heat or similar conditions, and those without odor, such as fishy, are selected.

③ Dried mushrooms… … Mostly, shiitake mushrooms are dried sufficiently under solar heat or similar conditions, and are selected without odor.

④ Anchovy… … Choose a dry, well-watered, fat-free skin that has a color close to that of light white.

⑤ ginger, green onions, radishes… … Select one that meets agricultural product inspection standards.

⑥ Soy sauce, salt, sugar… … Choose the one that meets Korean Industrial Standards.

⑦ seasoning (1-sodium glutamate)... … Choose one that meets the food additive specification.

⑧ Shochu… … An alcohol concentration of 25% is selected to be free of foreign substances and odors.

⑨ Water… … Use tap water or ground water that meets the Bosa Ordinance Drinking Water Inspection Standard.

(2) blending ratio of materials

The following table shows the preferred blending ratio range of the material and the blending amount in the case of producing an amount corresponding to 7,200 servings as an example.

(3) refrigeration process

Kelp, dried dog and dried mushrooms are frozen at about -18 ° C and stored for about 12 hours. In such a freezing treatment, the structure of the material is hardened, so that the impact is weakened, and thus the extraction efficiency of the ingredient is easily increased when boiling in water.

(4) dipping process

Frozen kelp, dried dogs and dried mushrooms are put in cold water and soaked for about 2 hours to increase the extraction efficiency.

(5) primary heating and filtration process

Anchovies, ginger, green onions and radishes are added to the immersion liquid containing the material and heated to boil lightly for more than 1 hour, and then filtered in a hot state with a layer of filter cloth.

(6) secondary heating and filtration process

Soy sauce, salt, sugar, seasonings and shochu are added to the filtrate and boiled again. The water is replenished or concentrated to bring the salinity and the dose into the pre-calculated range.

The concentrate is first filtered through a small window in a hot state, and again filtered through a stainless steel mesh having a mesh like a small window.

(7) filling and sterilization process

The bile filtrate is filled into the container in a hot state and sterilized by a conventional method.

The broth concentrate for rice noodles prepared by the above process is about 25g per serving, diluted to about 400ml by boiling water, and then poured into boiled rice noodles, the amount of water added according to personal preferences. Can be adjusted.

The invention is described in more detail by the following examples. However, the following examples are only examples of the present invention, and the present invention is not limited thereto.

EXAMPLE

(1) refrigeration process

Kelp, dried dog and dried mushrooms are frozen at about -18 ° C and stored for about 12 hours.

(2) dipping process

The frozen kelp, dried dog, and dried mushrooms are cooled to 7.4 kg, 7.4 kg, and 3.0 kg, respectively, and put about 300 L of cold water and soaked for about 2 hours or more.

(3) primary heating and filtration process

Anchovy, ginger, green onions, and radishes in 44.4kg, 1.4kg, 5.6kg, and 10.4kg, respectively, were added to the solution in which the ingredients were soaked, and the mixture was heated and boiled for 1 hour or more. Filtered.

(4) secondary heating and filtration process

Weigh the soy sauce, salt, sugar, seasonings and soju into 71.0kg, 32.0kg, 12.4kg, 3.6kg and 4.4kg in the frying filtrate, and boil again. Add water or concentrate to adjust the salinity and volume.

The concentrate is first filtered through a small window when hot and again filtered through a stainless steel mesh having a mesh like a small window.

(5) filling and sterilization process

The secondary stock solution is filled in a container when hot and sterilized by conventional methods.

Rice noodle broth concentrate prepared as described above is about 25g per serving, add boiling water to about 400ml and pour into boiled rice noodles, you can enjoy a unique taste in harmony with rice noodles.

As described above, bones, dried and dried mushrooms are selected and used at a predetermined ratio, and in particular, these ingredients are pre-frozen before being extracted with boiling water and immersed in cold water to increase the extraction efficiency. According to the manufacturing method of the rice noodle soup concentrate of the invention, it is possible to give a distinctive broth flavor in harmony with the rice noodles.

Claims (3)

After freezing kelp, dried dog and dried mushrooms, it is immersed in cold water for 2 hours or more, and anchovy, ginger, green onions, and radishes are added to the immersion liquid containing the above material, boiled for 1 hour or more, and filtered through soy sauce, soy sauce, Boiled with salt, sugar, seasonings and shochu to adjust the salinity and capacity uniformly, and then the method of producing a rice noodle soup concentrate, characterized in that filtered through a small window and stainless steel mesh. The method of claim 1, wherein when the total amount of the material excluding water is 100% by weight, the amount of each material is 3-4% by weight of kelp, 3-4% by weight of dried dogs, 1-2% of dried mushrooms, anchovy 20 -25 wt%, ginger 0.5-1.0 wt%, leek 2-3 wt%, radish 4-6 wt%, soy sauce 30-40 wt%, salt 15-19 wt%, sugar 5-8 wt%, seasoning 1- 3% by weight and 1-3% by weight of soju, and water is concentrated by heating until it is about 1 / 2-2 / 3 of the initial amount using 1.25-1.75 times the total amount of the material input. Rice noodle soup concentrate production method. The method of claim 2, wherein the input amount of the kelp is 3.65% by weight, dried dogs 3.65% by weight, dried mushrooms 1.48% by weight, anchovy 21.87%, ginger 0.69% by weight, leek 2.76% by weight, radish 5.12% by weight, soy sauce 34.98 By weight, salt by 15.76% by weight, raw water by 6.11% by weight, by seasoning by 1.77% by weight and by liquor by 2.17% by weight, by heating until water reaches about 3/5 of the initial amount using 1.5 times the total amount of the material. Rice noodle soup production method characterized in that the concentrate.