KR960009881A

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

Info

Publication number: KR960009881A
Application number: KR1019940023586A
Authority: KR
Inventors: 이규직
Original assignee: 이규직
Priority date: 1994-09-15
Filing date: 1994-09-15
Publication date: 1996-04-20

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

Raw 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

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.

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.

※ Note: The disclosure is based on the initial application.