KR101559499B1 - Green vegetables with natural pigments method of dumplings - Google Patents

Abstract

The present invention relates to a process for producing green dumplings using natural pigments of vegetables, and the present invention relates to a process for producing green dumplings of vegetables, which is rich in calcium and vitamins and is rich in leek juice, green juice, vitamins and calcium vegetable fiber, Potato, iron powder and green leafy cabbage leaf juice are processed and stored. Potatoes containing protein and potassium, baking powder and salt, which are food additives, are added to a blender and mixed for 2 minutes to 3 minutes. Juice (soup), non-leaf juice (juice) and cabbage leaf juice were added and mixed for 12 minutes to 13 minutes to make green mandibles.
In the dumplings, dumplings are made by mixing dumplings of pork, vermicelli, lard, radish, and soybean protein. Dumplings and dumplings are put into the dumpling molding machine to produce high-quality dumplings rich in various nutrients So that everyone can feel intimate and eat.

Description

Technical Field [0001] The present invention relates to a method for producing green dumplings using natural pigments of vegetables,

The present invention relates to a process for producing green dumplings using natural dyes of vegetables. More specifically, the present invention relates to a process for producing green dumplings using natural dyes of vegetables (vegetables) Juice) is mixed with a food such as wheat flour to produce a high-quality green dumpling which is visually fresh and can feel friendlyness.

Dumplings are our traditional foods that have been traditionally imported. Mostly, wheat flour is used as a main ingredient to make dumplings. Inside, dumplings mixed with ingredients such as meat and vegetables are put into various shapes, and they are boiled in broth or cooked at boiling time. It is a cheap and easy to use popular food. It is distributed as an important food for busy people in modern times, but the appearance is simple and consumers are gradually getting smaller.

Especially, adolescents become obsessed with overeating nutrition because they are prefered without reluctance because of high-calorie foreign foods such as hamburgers and pizza. As a result, obesity develops later and causes health problems. Therefore, it has become an urgent task to develop new food products that can be enjoyed by anyone with good feelings by using ingredients rich in nutrients produced in our rural areas.
Prior art literature
Korean Unexamined Patent Publication. Publication No. 1998-069005

In order to solve the above problems, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a process for producing a green juice, which is produced by massively producing vegetables in a rural area and baking leeks, leaves and cabbage leaves, The ingredients are mixed in a blender and made into dumplings that can feel freshness. The dumplings are filled with dumplings mixed with various nutrients, so that the dumplings are smooth and everyone feels freshness. And the housewives for the cooking of the four seasons that anyone can prefer to eat, so as to bring a big change in the culture of food and foreign food can be gradually reduced, the adolescents in the growth of obesity caused by constitutional diseases and side effects causing the end To improve physical strength while eliminating It has its purpose.

The present invention relates to a process for preparing and preserving Chinese cabbage leaf juice which contains leek juice, vitamins and calcium vegetable fiber rich in calcium and vitamin and rich in calcium, vitamins, green leaves, green leaves, potassium and iron, Potato and protein flour, baking powder and salt, which are food additives, are added to a blender and mixed for 2 minutes to 3 minutes. The mixture is then processed to add leek juice, japeless juice and cabbage leaf juice And mixed for 12 minutes to 13 minutes to make a green mandu,

In the dumplings, dumplings are made with dumpling pork rings, duckweed, lard, dried salmon, and soybean protein. Dumplings and dumplings are put into the dumpling dumplings to produce high-quality dumplings rich in various nutrients So that everyone can feel intimate and eat.

The green dumplings of the present invention produce dumplings and dumplings using their own ingredients, which are produced mainly in rural areas, so that they can feel a sense of taste and texture, and the factors of pollution No matter what, we can express the unique green color so that everyone can feel the familiarity visually. By making it possible for us to eat without any feeling of rejection for snacks or housewives' cooking, we can cope with foreign food, It can bring about a big change in culture, and especially it can contain nutrients evenly in vegetables, so it can contribute to improvement of physical fitness, maintenance and improvement of income of farmers.

Wheat flour 27 wt%

23% by weight of chopped pork

8 wt%

Lard 7%

Leek 5% by weight

4%

4% by weight of soybean protein

Cabbage 3.5 wt%

3%

3% by weight of Chinese cabbage leaves

Onion 3% by weight

Carrot 3 wt%

Greater than 2 wt%

Baking powder 1.5 wt%

Salt 1.2 wt%

Minced garlic 0.5 wt%

Seasoning 0.5 wt%

0.3% by weight of sugar

Brewed soy sauce 0.2 wt%

Chopped ginger 0.1 wt%

Pepper powder 0.1 wt%

0.1% by weight of sesame oil

100 weight%

First step

3% by weight of leek was added to the water maintained at 90 ° C to 95 ° C, and the salted water was added to the beef, which was then slightly poured, cooled in cold water, In a freezer for 6 hours and then stored in a freezer at -20 ° C. After thawing, store in a refrigerator at 11 ° C to 12 ° C.

Second Step

3% by weight of leafless oil was added to the water maintained at 90 ° C to 95 ° C, and the mixture was soaked in water, cooled in cold water, removed from the water, cut and crushed, blended with a blender, In a freezer for 6 hours and then stored in a freezer at -20 ° C. After thawing, store in a refrigerator at 11 ° C to 12 ° C.

Third step

3% by weight of cabbage leaves were added to the water maintained at 90 ° C to 95 ° C, and the cabbage leaf juice was sieved and packed in a mixer to remove the water. Refrigerate for 6 hours in a freezer at -20 ° C, store in a freezer at -20 ° C, and store in a refrigerated room at 11 ° C to 12 ° C after thawing.

Fourth step

27% by weight of wheat flour, 1.5% by weight of baking powder and 0.6% by weight of sodium chloride were added to a blender, and the mixture was evenly mixed for 2 minutes to 3 minutes.

Step 5

To the mixture after the fourth step, the leek juice stored in the first step, the leaves of the leaves stored in the second step and the cabbage leaf juice stored in the third step are added and mixed for 12 minutes to 13 minutes.

Step 6

After the fifth step, the dandelion mixture in which the green color is expressed is packed and aged in a refrigerator at 12 ° C to 13 ° C for 2 hours to 3 hours.

Seventh Step

4% by weight of non-salted water is immersed in water at 40 ° C to 50 ° C for 60 minutes, and then the fish is removed from the bottom of the fish, cut into pieces and stored in a refrigerated room at 12 ° C to 13 ° C.

Step 8

4% by weight of soybean protein is immersed in water at 40 ° C to 50 ° C for 60 minutes, and then taken out of the water to remove the fish and stored in a refrigerator room at 12 ° C to 13 ° C.

Step 9

8% by weight of water is immersed in water at 50 ° C to 60 ° C for 60 minutes, and then the water is removed from the bottom of the dish, cut into 2 cm to 3 cm size, and stored in a refrigerator room at 12 ° C to 13 ° C.

Step 10

2% by weight of carrot, 3% by weight of carrot, 3% by weight of onion, 3.5% by weight of cabbage, and 2% by weight of remaining leek are put into a crusher, finely crushed and stored in a refrigerator room at 12 ° C to 13 ° C.

Step 11

23% by weight of pork chopped in a blender, 7% by weight of lard, and 4% by weight of soy protein stored in the eighth step are added and mixed for 2 minutes to 3 minutes.

Step 12

To the mixture after the eleventh step, 0.5 part by weight of chopped garlic, 0.1 part by weight of chopped ginger, 0.2 part by weight of brewed soy sauce, 0.3 part by weight of sugar, 0.5 part by weight of seasoning, 0.1 part by weight of pepper powder and 0.1 part by weight of sesame oil, 0.6% by weight, and mixed evenly for 2 minutes to 3 minutes.

Step 13

4% by weight of the non-salted roe stored in the seventh step in the seventh step and 2% by weight of the stored roasted meat, 3% by weight of carrot, 3% by weight of onion, 3.5% by weight of cabbage, 2% by weight, and the mixture is mixed for 2 minutes to 3 minutes.

Fourteenth step

The mixture obtained through the thirteenth step is subjected to the ninth step and 8 wt% of the stored skimmed milk is added, followed by mixing for 2 minutes to 3 minutes to prepare dumpling.

Step 15

The green dumplings and the 14th green dumplings prepared in the sixth step are put into the outer hopper of the dumpling machine and the dumpling hopper, respectively, and then the dumplings are formed into a desired shape.

Step 16

The dumplings molded in the 15th step are cooked in a steam boiler at 170 ° C to 180 ° C for 7 minutes to 10 minutes.

Step 17

The dumplings that have been subjected to the sixteenth step are cooled in a cooler at 12 ° C for 30 minutes and then put in a freezer at -40 ° C for 60 minutes.

Step 18

17th step, dumplings in which the frozen green color is expressed are prepared, metered, packaged and distributed.

The green dumplings produced by the above process are prepared by adding salt to water which is rich in calcium and vitamins and 3% by weight of leek, which is rich in calcium and green, and kept at 90 ° C to 95 ° C, It was cooled, removed, cut and crushed, blended with a blender, packed in a sieve, packed in a -40 ° C freezer for 6 hours, stored in a freezer at -20 ° C and stored at 11 ° C to 12 ° C Lt; RTI ID = 0.0 >

3% by weight of leaves, which are rich in vitamins, calcium, and vegetable fiber, and green leaves, are added to salted water in which the temperature is maintained at 90 to 95 ° C. The salted water is then slightly poured, cooled in cold water, After freezing in a freezer at -40 ° C for 6 hours, the mixture was stored in a freezer at -20 ° C. After thawing, it was stored in a refrigerator at 11 ° C to 12 ° C,

3% by weight of cabbage leaves containing potassium and iron and 3% by weight of green leaves are added to the water which is maintained at 90 ° C to 95 ° C, and the cabbage is added to the cabbage. The cabbage leaves are cooled by cooling in cold water to remove the fish, cut and crushed, The squeezed cabbage leaf juice was sieved and frozen in a -40 ° C freezer for 6 hours and then stored in a freezer at -20 ° C. After thawing, it was stored in a refrigerator at 11 ° C to 12 ° C,

27% by weight of wheat flour containing potassium and protein, 1.5% by weight of baking powder as a food additive and 0.6% by weight of sodium chloride were put into a blender and mixed for 2 minutes to 3 minutes.

The processed leek juice, papaya juice, and cabbage leaf juice were added to each other, and the mixture was exposed to green for 12 minutes to 13 minutes. The mixture was aged for 2 hours to 3 hours in a refrigerator at 12 ° C to 13 ° C,

4% by weight of radishes were immersed in water at 40 ° C to 50 ° C for 60 minutes, and then taken out of the dishes to remove the fishes, finely cut and stored in a refrigerator room at 12 ° C to 13 ° C,

4% by weight of soybean protein was immersed in water at 40 ° C to 50 ° C for 60 minutes and then taken out of the ovary to remove the fish and stored in a refrigerated room at 12 ° C to 13 ° C,

8% by weight was dipped in water at 50 ° C to 60 ° C for 60 minutes, then taken out from the bottom of the dish to remove water, cut into 2 cm to 3 cm size, stored in a refrigerator room at 12 ° C to 13 ° C,

2% by weight of carrots, 3% by weight of carrots, 3% by weight of onions, 3.5% by weight of cabbage and 2% by weight of leek remaining were crushed into fine pieces and stored in a refrigerator at 12 ° C to 13 ° C,

23% by weight of pork minced meat, 7% by weight of lard and 4% by weight of stored soybean protein were added to the mixture and mixed for 2 minutes to 3 minutes. To the mixture were added 0.5% by weight of chopped garlic, 0.1% 0.2 weight% of soy sauce, 0.3 weight% of sugar, 0.5 weight% of seasoning, 0.1 weight% of pepper powder, 0.1 weight% of sesame oil and 0.6 weight% of remaining salt were added to each other,

4% by weight of non-salted bracken stored after processing, 2% by weight of broth, 3% by weight of carrot, 3% by weight of onion and 3.5% by weight of cabbage were added and 2% by weight of the remaining leek was added and mixed for 2 minutes to 3 minutes After the processing, 8 weight% of the stored sugar bean was added and mixed for 2 minutes to 3 minutes to prepare dumpling.

The green dumplings and dumplings were put into a dumpling hopper and a dumpling hopper of a dumpling machine, respectively. The dumplings were then operated to form dumplings of a desired shape, and the dumplings were placed in a steam boiler maintained at 170 ° C to 180 ° C for 7 to 10 minutes. ℃ for 30 minutes, and then put in a freezer at -40 ℃ for 60 minutes to produce green dumplings.

Claims (1)

3% by weight of leek was added to the water maintained at 90 ° C to 95 ° C, and the salted water was added to the beef, which was then slightly poured, cooled in cold water, And then stored in a refrigerator at -20 ° C. After thawing, it was stored in a refrigerator at 11 ° C to 12 ° C,
3% by weight of leafless oil was added to the water maintained at 90 ° C to 95 ° C, and the mixture was soaked in water, cooled in cold water, removed from the water, cut and crushed, blended with a blender, And then stored in a refrigerator at -20 ° C. After thawing, it was stored in a refrigerator at 11 ° C to 12 ° C,
3% by weight of cabbage leaves were added to the water maintained at 90 ° C to 95 ° C, and the cabbage leaf juice was sieved and packed in a mixer to remove the water. After freezing for 6 hours in a freezer at -20 ° C, it was stored in a freezer at 11 ° C to 12 ° C after thawing,
27% by weight of wheat flour, 1.5% by weight of baking powder as a food additive and 0.6% by weight of salt were added to a blender, and the mixture was mixed for 2 minutes to 3 minutes,
The processed leek juice, papaya juice, and cabbage leaf juice were added to each other, and the mixture was exposed to green for 12 minutes to 13 minutes. The mixture was aged for 2 hours to 3 hours in a refrigerator at 12 ° C to 13 ° C,
4% by weight of radishes were immersed in water at 40 ° C to 50 ° C for 60 minutes, and then taken out of the dishes to remove the fishes, finely cut and stored in a refrigerator room at 12 ° C to 13 ° C,
4% by weight of soybean protein was immersed in water at 40 ° C to 50 ° C for 60 minutes and then taken out of the oyster to remove the fish, finely cut and stored in a refrigerator room at 12 ° C to 13 ° C,
8% by weight was dipped in water at 50 ° C to 60 ° C for 60 minutes, then taken out from the bottom of the dish to remove water, cut into 2 cm to 3 cm size, stored in a refrigerator room at 12 ° C to 13 ° C,
2% by weight of carrots, 3% by weight of carrots, 3% by weight of onions, 3.5% by weight of cabbage and 2% by weight of leek remaining were crushed into fine pieces and stored in a refrigerator at 12 ° C to 13 ° C,
23% by weight of pork chopped in a blender, 7% by weight of lard, 4% by weight of stored soybean protein and 0.5% by weight of chopped garlic mixed for 2 minutes to 3 minutes, 0.1% by weight of chopped ginger, 0.2% , 4 wt% of salted and stored non-salted roe in the mixture for 2 to 3 minutes, 0.3 wt% of sugar, 0.5 wt% of seasoning, 0.1 wt% of pepper powder, 0.1 wt% of sesame oil and 0.6 wt% And 2 wt% of green onion, 3 wt% of carrot, 3 wt% of onion, 3.5 wt% of cabbage, and 2 wt% of the remaining leek were respectively added and mixed for 2 minutes to 3 minutes. And then mixed for 2 minutes to 3 minutes to prepare dumpling,
The green dumplings and dumplings were put into a dumpling hopper and a dumpling hopper of a dumpling machine, respectively. The dumplings were then operated to form dumplings of a desired shape, and the dumplings were placed in a steam boiler maintained at 170 ° C to 180 ° C for 7 to 10 minutes. C. for 30 minutes and then cooled in a freezer at -40.degree. C. for 60 minutes to produce green dumplings. The method of manufacturing green dumplings using the natural coloring matter of vegetables.