KR960009881A - Raw noodles cooking method of Hanwoo Sagol kalguksu and instant noodles - Google Patents

Raw noodles cooking method of Hanwoo Sagol kalguksu and instant noodles Download PDF

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Publication number
KR960009881A
KR960009881A KR1019940023586A KR19940023586A KR960009881A KR 960009881 A KR960009881 A KR 960009881A KR 1019940023586 A KR1019940023586 A KR 1019940023586A KR 19940023586 A KR19940023586 A KR 19940023586A KR 960009881 A KR960009881 A KR 960009881A
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KR
South Korea
Prior art keywords
kalguksu
noodles
cooking
boiled
broth
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KR1019940023586A
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Korean (ko)
Inventor
이규직
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이규직
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Publication date
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Priority to KR1019940023586A priority Critical patent/KR960009881A/en
Publication of KR960009881A publication Critical patent/KR960009881A/en

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Abstract

본 발명은 한우사골칼국수의 생면조리방법 및 즉석칼국수 제조방법에 관한 것이다.The present invention relates to a method for cooking raw noodles of Korean beef bone soup and instant noodles.
통상 칼국수요리는 밀가루반죽을 얇게 밀어 가늘게 썬다음 닭고기국물이나 꿩고기국물에 애호박을 채샐어 넣고 끓여먹는 시절음식으로 유두절(流頭節)을 전후하여 즐겨 해먹는다. 또한 국수장국이라는 면류조리방법은 쇠고기(양지머리) 육수와 편육에 석이채, 표고채, 미나리, 달걀지단채, 실고추등을 얹어 먹는 방법도 혼한 방법으로 알려지고 있다.Normally, kalguksu is thinly sliced with flour dough and then sliced and boiled with zucchini in chicken broth or pheasant broth and enjoyed before and after papillary (流 頭 節). In addition, the noodle soup is known to be mixed with beef (brisket) broth and broiled meat on top of Seokyichae, shiitake, buttercup, egg ground, and red pepper.
본 발명은 맛과 강장효과와 위장의 소화흡수작용을 튼튼하게 하는 보양식 (補陽食)으로 상용음식화하고자하는 생면조리방법과 즉석면(卽席難)칼국수조리식을 제공하고자한 것으로써, 철분, 인, 미네랄성분이 풍부한 전통한우사골을 우려낸 국물에 보양효과가 있는 인삼과 대추등을 웃기재료로 사용하며, 별도의 액상양념과 공기밥을 동시에 차려내는 생면 조리방법과 익힌면과 액상양념, 약제성분의 웃기재료등을 진공소포장시켜, 고농축한 한우사골국물을 1회용 포장용기에 넣어 유통과 취식이 간편토록 한 유용한 발명인 것이다.The present invention is to provide a raw noodles cooking method and instant noodles kalguksu cooking formula to commercialize food as a diet to enhance the taste, tonic effect and digestive absorption of the stomach, It uses ginseng and jujube, which have a rejuvenating effect, in soups made with traditional Korean beef bones rich in iron, phosphorus, and minerals.It is a raw material cooking method that prepares separate liquid seasoning and rice cooked at the same time, and cooked noodles and liquid seasoning, It is a useful invention that makes it easy to circulate and eat by putting a highly concentrated Hanwoosa bone broth into a disposable packaging container by vacuum-packing a laughable material of a pharmaceutical ingredient.

Description

한우사골(諦骨)칼국수의 생면 (生蘿)조리방법 및 즉석식 칼국수 제조방법Raw noodles cooking method of Hanwoo Sagol kalguksu and instant noodles
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (2)

  1. 밀가루을 반죽하여 민다음 약 0.5cm정도로 얇게 썰어낸 칼국수를 끓은 물에 삶아 떠오를때 찬물을 약간 부어 다시 1분정도 끓여내 삶은면을 1인분씩 대접에 담아 놓고, 7-8쪽으로 채썬 씨뺀대추한개, 두쪽낸 2-3년 근 인삼 한뿌리, 삶은 한우편육 2-3점과 잘게 썬 파와 부추를 웃기로 올린후, 맛나 약간, 후추. 마늘 다진것,굵은소금 볶은 것과 쇠고기 살짝 삶아 잘게 썬 것, 인삼등을 우려 마든 준비된 한우사골국물을 넣어 다시 살짝 끓여, 생수나 보리차 식힌 물에 고춧가루, 굵은소금볶은것, 파, 마늘, 풋고추, 부추를 잘게 다진것, 후추등을 재워 만든 액상양념을 한스푼씩 장종지에 넣어서 약간의 공기밥과 함께 차림이 완성되도록함을 특징으로 하는 한우 사골칼국수의 생면조리 방법.Knead the flour, push it, and cut it into thin slices about 0.5cm. Boil it in boiled water. When it floats, pour a little bit of cold water and boil it for 1 minute. Put the boiled noodles in a bowl and serve it. A couple of 2-3 years old root of ginseng, 2-3 points of boiled Korean beef, chopped green onions and leek with a smile, and tastes a little. Minced garlic, roasted coarse salt, boiled beef slightly, chopped finely, ginseng, and so on, add Hanwoosagol broth, and boil it again, and boil it again in chilled water or barley tea How to cook raw noodles of Korean beef sake kalguksu, characterized in that the finely seasoned, peppered liquid seasoning is put in a spoonful of liquid seasoning in Jangjangji to complete the meal with a little rice.
  2. 제1항에 있어서, 0.5cm폭으로 썰어 준비한 칼국수를 1회 삶아 떠오를때 찬물을 약간 더 부어 1분정도 다시 삶아낸 통상의 칼국수조리에 있어서, 1인분(약 l00g)단위로 열풍으로 급속건조시켜 녹말을 알파화시킨 칼국수에 대추, 인삼, 편육과 잘게 썬 파와 부추를 웃기용으로 급속건조시켜 진공소포장하며, 고추가루, 굵은 소금볶은것, 파, 마늘, 풋고추, 부추 잘게 다진것, 후추등을 급속건조시킨 분말양념(soup)과, 한우사골농축액을 각각 진공소포장시켜 1회용포장용기에 함께 넣어 제공토록함을 특징으로 하는 한우사골칼국수의 즉석식 제조방법.The method of claim 1, in the cooking of kalguksu prepared by slicing 0.5cm wide one time with cold water and then boiled for 1 minute, it is rapidly dried by hot air in 1 serving (about l00g) unit. Starch alpha-sized kalguksu and jujube, ginseng, knead and chopped leek and leek rapidly dried to make a vacuum packing, pepper powder, coarse salt roast, green onion, garlic, green pepper, chopped leek, pepper, etc. A fast-drying powder seasoning (soup) and Hanwoosagol concentrate are packaged in a vacuum packaging, respectively, put together in a disposable packaging container, characterized in that to provide the instant beef bone kalguksu.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940023586A 1994-09-15 1994-09-15 Raw noodles cooking method of Hanwoo Sagol kalguksu and instant noodles KR960009881A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940023586A KR960009881A (en) 1994-09-15 1994-09-15 Raw noodles cooking method of Hanwoo Sagol kalguksu and instant noodles

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Application Number Priority Date Filing Date Title
KR1019940023586A KR960009881A (en) 1994-09-15 1994-09-15 Raw noodles cooking method of Hanwoo Sagol kalguksu and instant noodles

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KR960009881A true KR960009881A (en) 1996-04-20

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030032767A (en) * 2001-10-20 2003-04-26 윤규석 Process for the preparation of retort pouch containing liquid part
KR100540494B1 (en) * 2002-05-23 2006-01-10 김영미 The fabrication method of korean medical hand-made noodle with rural chicken and Ogol chicken
KR100953958B1 (en) * 2007-12-06 2010-04-21 황광자 Manufacturing method of knife-cut noodles
KR101334280B1 (en) * 2011-10-27 2013-11-28 김진형 Cold knee bone soup And Method For Manufacturing Of It

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030032767A (en) * 2001-10-20 2003-04-26 윤규석 Process for the preparation of retort pouch containing liquid part
KR100540494B1 (en) * 2002-05-23 2006-01-10 김영미 The fabrication method of korean medical hand-made noodle with rural chicken and Ogol chicken
KR100953958B1 (en) * 2007-12-06 2010-04-21 황광자 Manufacturing method of knife-cut noodles
KR101334280B1 (en) * 2011-10-27 2013-11-28 김진형 Cold knee bone soup And Method For Manufacturing Of It

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