KR970032492A - Manufacturing method of instant bean sprout kimchi haejangguk - Google Patents

Manufacturing method of instant bean sprout kimchi haejangguk Download PDF

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Publication number
KR970032492A
KR970032492A KR1019950052350A KR19950052350A KR970032492A KR 970032492 A KR970032492 A KR 970032492A KR 1019950052350 A KR1019950052350 A KR 1019950052350A KR 19950052350 A KR19950052350 A KR 19950052350A KR 970032492 A KR970032492 A KR 970032492A
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KR
South Korea
Prior art keywords
weight
green
bean sprouts
kimchi
sliced
Prior art date
Application number
KR1019950052350A
Other languages
Korean (ko)
Other versions
KR100351947B1 (en
Inventor
황종현
이덕재
이창웅
Original Assignee
백운화
두산기술원연구조합
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.)
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Publication date
Application filed by 백운화, 두산기술원연구조합 filed Critical 백운화
Priority to KR1019950052350A priority Critical patent/KR100351947B1/en
Publication of KR970032492A publication Critical patent/KR970032492A/en
Application granted granted Critical
Publication of KR100351947B1 publication Critical patent/KR100351947B1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

본 발명은 즉석 콩나물 김치 해장국의 제조방법에 관한 것으로, 좀더 상세히 설명하면 1) 파, 풋고추 및 홍고추는 정선하여 썰어놓고, 마늘은 다져 놓으며 김치는 10-20mm로 썰어 놓는 재료의 정선단계; 2) 콩나물은 세척 후 끓는 물에 10-30초간 살짝 데쳐 준비하고 계란은 잘 섞은 후 끓는 물에 30-60초간 살짝 익혀 수란의 형태로 준비하는 콩나물과 계란의 전처리 단계; 3) 상기 준비된 콩나물 20-30중량%, 김치 20-30중량%, 계란 20-30중량%, 파 2-5중량%, 풋고추 1-3중량%, 홍고추 1-3중량%, 다진마늘 1-3중량%에 고추가루 2-5중량%, 소고기엑기스 2-5중량%, 새우엑기스 1-4중량%, 식염 0.5-2중량 및 NSG 0-0.2중량%를 균일하게 혼합하는 단계; 및 4) 상기 혼합한 재료를 수분함량 5% 이하로 동결건조시키는 단계로 이루어진 즉석 콩나물 김치 해장국의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing instant bean sprouts kimchi haejangguk, if it described in more detail 1) green onions, green peppers and red peppers are carefully selected and sliced, garlic chopped and kimchi sliced to 10-20mm; 2) pre-treatment of bean sprouts and eggs prepared by boiling after preparing the bean sprouts slightly boiled in boiling water for 10-30 seconds, cooked well and then cooked in boiling water for 30-60 seconds. 3) The prepared bean sprouts 20-30% by weight, kimchi 20-30% by weight, eggs 20-30% by weight, green onion 2-5% by weight, green pepper 1-3% by weight, red pepper 1-3% by weight, minced garlic 1- Mixing 3% by weight of red pepper powder 2-5% by weight, beef extract 2-5% by weight, shrimp extract 1-4% by weight, salt 0.5-2% by weight and NSG 0-0.2% by weight; And 4) lyophilizing the mixed material to a moisture content of 5% or less.

Description

즉석 콩나물 김치 해장국의 제조방법Manufacturing method of instant bean sprout kimchi haejangguk

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

Claims (1)

파, 풋고추 및 홍고추는 정선하여 썰어놓고, 마늘은 다져 놓으며 김치는 10-20mm로 썰어 놓는 재료의 정선단계; 2) 콩나물은 세척 후 끓는 물에 10-30초간 살짝 데쳐 준비하고 계란은 잘 섞은 후 끓는 물에 30-60초간 살짝 익혀 수란의 형태로 준비하는 콩나물과 계란의 전처리 단계; 3) 상기 준비된 콩나물 20-30중량%, 김치 20-30중량%, 계란 20-30중량%, 파 2-5중량%, 풋고추 1-3중량%, 홍고추 1-3중량%, 다진마늘 1-3중량%에 고추가루 2-5중량%, 소고기엑기스 2-5중량%, 새우엑기스 1-4중량%, 식염 0.5-2중량% 및 NSG 0-0.2중량%를 균일하게 혼합하는 단계; 및 4) 상기 혼합한 재료를 수분함량 5% 이하로 동결건조시키는 단계로 이루어진 것을 특징으로 하는 즉석 콩나물 김치 해장국의 제조방법.Green onions, green peppers and red peppers are picked and sliced, the garlic is chopped and kimchi sliced to 10-20mm; 2) pre-treatment of bean sprouts and eggs prepared by boiling after preparing the bean sprouts slightly boiled in boiling water for 10-30 seconds, cooked well and then cooked in boiling water for 30-60 seconds. 3) The prepared bean sprouts 20-30% by weight, kimchi 20-30% by weight, eggs 20-30% by weight, green onion 2-5% by weight, green pepper 1-3% by weight, red pepper 1-3% by weight, minced garlic 1- Mixing 3-5% by weight of red pepper powder 2-5% by weight, beef extract 2-5% by weight, shrimp extract 1-4% by weight, salt 0.5-2% by weight and NSG 0-0.2% by weight; And 4) lyophilizing the mixed material to 5% or less of water content. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950052350A 1995-12-14 1995-12-14 Process for preparing instant bean sprout-kimchi broth to chase hangover KR100351947B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019950052350A KR100351947B1 (en) 1995-12-14 1995-12-14 Process for preparing instant bean sprout-kimchi broth to chase hangover

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019950052350A KR100351947B1 (en) 1995-12-14 1995-12-14 Process for preparing instant bean sprout-kimchi broth to chase hangover

Publications (2)

Publication Number Publication Date
KR970032492A true KR970032492A (en) 1997-07-22
KR100351947B1 KR100351947B1 (en) 2002-10-31

Family

ID=37489167

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019950052350A KR100351947B1 (en) 1995-12-14 1995-12-14 Process for preparing instant bean sprout-kimchi broth to chase hangover

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KR (1) KR100351947B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100483284B1 (en) * 2002-06-04 2005-04-15 박범준 The manufacturing method of panbroiled food using bacon, sausage and bean sprouts as main materials

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101965166B1 (en) 2018-11-01 2019-04-03 신준승 Manufacturing method of instant hangover soup comprising radish greens
KR20200076249A (en) 2018-12-19 2020-06-29 최일남 manufacturing method of broth sauce and cooking method bean sprouts soup using the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100483284B1 (en) * 2002-06-04 2005-04-15 박범준 The manufacturing method of panbroiled food using bacon, sausage and bean sprouts as main materials

Also Published As

Publication number Publication date
KR100351947B1 (en) 2002-10-31

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