KR101904099B1 - Method for producing instant gulfweed soup - Google Patents

Abstract

The present invention comprises a step (S10) of cutting pork and exposing it to fire to remove the sausage; (S20) mixing and stirring the chopped pork and mushroom with stirring; The step (S30) of producing the broth by brewing the pork meat material after the step S20; (S40) a step of adding boiled rice, rice bran, Chinese cabbage, onion, green onion and garlic to the broth containing the pork meat produced in step S30 and stirring the broth; (S50) of loosening and stirring buckwheat flour or wheat flour into the material having been subjected to the step S40; Drying and freezing the material to be manufactured in the step S50 (S60); And a step (S70) of packing the material having been subjected to the step S60 by a predetermined amount (S70).

Description

Method for producing instant gulfweed soup

The present invention relates to a method for manufacturing a horsetail product in which the taste and flavor of the horseradish is deepened, the pork meat is removed, and the protein content of the soup is improved to improve the texture and flavor even when the horseradish is frozen.

Generally, in Korea, compared with western food, heat and cooked liquid is heated and cooked to develop tang and soup. Tang or soup is always served with rice at meal time.

However, due to the problem that it has to cook for a long time, Tangan has been released as an instant food in accordance with the tendency to reduce housework due to recent industrial development and changes in the times.

As an example of such a product, Korean Patent Registration No. 643398 discloses a method in which 12% water of a total weight is mixed with raw materials such as beef, mushroom, bean sprouts, and tranquilizer, and a high salt concentrated mushroom is prepared in a cauldron, This is a high salt concentrated concentrated pottery that can be used as a concentrated salt solution. The concentration of the concentrated salt is 1.5 ~ 2.5% and the concentrated salt is concentrated to 2 ~ 3 times of water. I am suggesting.

However, in such a case, there is a problem that pork such as pork that is added as a material of the nursery is subjected to a process of freezing and thawing, which causes a lot of work and deteriorates texture.

'이라 불렸는데

을 넣고 끓인 국이라서 '

국'이라 통칭되었는 바, 돼지고기를 삶아 낸 국물에 모자반을 넣고 끓여 느끼함을 줄이고 독특한 맛이 우러나도록 하는 것으로, 제주도에서는 혼례와 상례 등 집안 행사에는 빠지지 않고 만들었던 행사 전용음식이다.On the other hand,

'

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It is known as 'the soup', which is made into a soup made from soup made from pork, reduced in boiling, and tasted unique.

However, as mentioned above, in some cases, such a sashimi may not be able to catch a pork-specific soup, and there is a problem that the soup is crumbled according to the potatoes because of its strong taste.

Korean Patent No. 643398

SUMMARY OF THE INVENTION Accordingly, the present invention has been made in order to solve the problems of the prior art as described above, and it is an object of the present invention to improve the texture and flavor of pork by doubling the protein taste of soup, And to provide a method for manufacturing a more popular product body.

The method of manufacturing a meat hob of the present invention comprises the steps of (S10) removing pork by exposing the meat to fire, (S20) mixing and stirring the chopped pork and mushroom with stirring; The step (S30) of producing the broth by brewing the pork meat material after the step S20; (S40) a step of adding boiled rice, rice bran, Chinese cabbage, onion, green onion and garlic to the broth containing the pork meat produced in step S30 and stirring the broth; (S50) of loosening and stirring buckwheat flour or wheat flour into the material having been subjected to the step S40; Drying and freezing the material to be manufactured in the step S50 (S60); (S70) packing the material that has been subjected to the step S60 by a predetermined amount.

For example, in step S20, the sliced pork and the mushroom are further mixed with a silicon powder, followed by stirring and firing.

As an example, in step S50, buckwheat flour or 3 to 8 parts by weight of wheat flour and oat mixture is mixed with 100 parts by weight of the material that has undergone the step S40, and the buckwheat flour or wheat flour and oats are mixed in a weight ratio of 4: 6 to 6: .

As one example, in step S20, soybean paste powder is further mixed with chopped pork, mackerel, and silicon powder, stirred while stirring, and then aged at room temperature.

INDUSTRIAL APPLICABILITY As described above, the present invention has the advantage of improving the meat quality by eliminating the smell of pork, improving the protein texture by controlling the rough taste of the body, and improving the texture and texture by freezing production.

1 is a block diagram showing a manufacturing method of the present invention.

Hereinafter, preferred embodiments of the present invention will be described.

The method of manufacturing a meat product according to the present invention comprises: (S10) removing pork by exposing pork to fire as shown in FIG. 1; (S20) mixing and stirring the chopped pork and mushroom with stirring; The step (S30) of producing the broth by brewing the pork meat material after the step S20; (S40) a step of adding boiled rice, rice bran, Chinese cabbage, onion, green onion and garlic to the broth containing the pork meat produced in step S30 and stirring the broth; (S50) of loosening and stirring buckwheat flour or wheat flour into the material having been subjected to the step S40; Drying and freezing the material to be manufactured in the step S50 (S60); (S70) packing the material that has been subjected to the step S60 by a predetermined amount.

In the present invention, the term " product hatchery "is defined as a frozen food product by packing a finished hatchery material with a certain amount.

First, the present invention includes a step (S 10) of cutting pork into pieces by exposing the pork to fire to remove the pieces of pork, and exposing the pork to fire and heating it for about 1 to 2 minutes to remove the piece.

In this step (S10), pork cut into pieces using a variety of known mechanisms such as a torch is warmed to high temperature (180 to 250 DEG C) to remove the pork-specific intestine first.

And then frying the resulting pork and mackerel, stirring and firing (S20), and mixing the pork with mackerel and stirring for 5 to 10 minutes.

The mackerel is a kind of algae, which corresponds to green algae and has small balloon-like fruits such as a match head on branches. The mushrooms are rich in protein, calcium, iron, and iodine, and have a vitamin A effect and a vitamin B complex. They also contain many polysaccharides, including alginic acid.

In other words, in this step (S20), the pork meat is made to have a pork flavor, so that the pork meat is neutralized. Also, in this step (S20), the nutrients of the above-mentioned moths are introduced into the pork.

Meanwhile, in the step S20, an example of thoroughly removing the pork meat is suggested as an example in which the pork meat and the pork meat are further mixed with the silicon powder and stirred for 5 to 10 minutes.

The reason for containing the silicon powder here is that the silicon has a porous material so as to adsorb the sieve from the sliced pork.

In addition, in step S20, aldohexose may be added in addition to the silicon powder. If only silicon is added to remove pork meat, the pork meat is removed, but the addition amount of the silicon powder is excessively increased There is a problem in that water adsorbed on the silicon powder is not sufficiently dried in the future drying process or the like because the silicon adsorbs water in the subsequent steps.

In this step (S20), in addition to the addition of the silicon powder, Aldohexose may be further added to completely remove the fishy pork meat. Such aldohexose is a polysaccharide but also has deodorizing action due to the presence of Aldehyde Group. For example, hydrogen sulfide (H2S), which is a cause of pork catching, is converted into odorless substance as shown below to remove odor.

Also, in this step (S20), soybean paste powder is further mixed with the pork, mung bean, and silicon powder, and the mixture is agitated for 5 to 10 minutes while stirring, and then aged at room temperature for 12 to 24 hours.

The reason for adding doenjang powder is to make doenjang powder permeate into pork during roasting process so that the quality of pork is further improved by the doenjang powder during the ripening process.

However, in this case, the flavor of the soybean paste is excessively added to the pork meat to improve the meat quality, but there is a problem that the texture of the pork is lowered due to the taste of the soybean paste, It was found that the use of soybean paste powder improves meat quality without excessive miso taste.

In particular, as mentioned above, when the flavor of pork is doubled and the protein taste is doubled, when the miso taste is excessive, there is a problem of inhibiting the flavor of the pork pan so that the soybean paste powder is used as described above .

In this step (S20), aging is carried out at room temperature for 12 to 24 hours. At room temperature, about 12 to 18 ° C is suitable. The pork, the mackerel and the silicon powder are mixed and stirred for about 5 to 10 minutes After roasting, the pork is filtered out and matured.

In this step (S20), it is proper to add the dried fruit peel powder in aging in order to aged the material by putting it in the aging container. The reason why the dried fruit peel powder is further added is to neutralize the odor as well as to form the porous structure of the fruit peel during the drying process so that the fruit peel functions as a medium of the microorganism to improve the culture condition.

In other words, in order to ferment the microorganisms necessary for the flavor, the dried fruit shell powder acts as the medium of the microorganism as a culture condition of the microorganism. Here, the fruit shell is not limited in its kind, but it is proper that the shell of melon, apple, mandarin or the like is used.

(Step S30) in which boiling water is boiled by adding the pork meat material that has undergone the above step S20 to water. The pork meat material having been subjected to the above S20 step is boiled for 5 to 8 hours to prepare broth .

Next, step S40 is carried out in which the pork meat material prepared in the step S30 is added to the broth, and then the broth is boiled while stirring the mixture.

In step S40, 3 to 10 parts by weight of mackerel, 1 to 3 parts by weight of mackerel, 1 to 3 parts by weight of Chinese cabbage, 1 to 3 parts by weight of onion are added to 100 parts by weight of broth containing pork meat, 1 to 3 parts by weight of garlic, 0.5 to 1 part by weight of garlic, and boiling while stirring.

Next, the step S40 is performed by loosening and stirring the buckwheat flour or wheat flour into the material which has been subjected to the step S40. The buckwheat flour or wheat flour is loosened to the boiled material through the step S40 and agitated to give a slightly tasty soup flavor so as to give softness.

Meanwhile, in the present invention, in step S50, the buckwheat flour or wheat flour is loosened to be added to the boiled material through the step S40 so as to impart a mild taste. However, when the buckwheat flour or wheat flour only imparts a tasty flavor, There is an example of adding oats in addition to buckwheat flour or wheat flour.

That is, in the present embodiment, buckwheat flour or 3 to 8 parts by weight of wheat flour and oat mixture is mixed with 100 parts by weight of the material which has been subjected to the step S40 in the step S50, wherein the buckwheat flour or wheat flour and oats are mixed in a weight ratio of 4: : 4. ≪ / RTI >

Of the materials added in this step (S50), oats are cereals of the rice paddy field, which is also referred to as barnyardgrass, and oats purchased in the market in the form of powder are ground with a blender or the like to be added in the form of fine powder, Oat powder may also be used directly.

The addition of such oats is intended to solve the problem that when the buckwheat flour or wheat flour is used, the taste of the buckwheat flour or the wheat flour may be slightly increased.

That is, it is intended to increase the viscosity of the sausage and to add a light texture to the protein, as well as to add an active ingredient of oats containing a large amount of beta-glucan, a water-soluble dietary fiber.

If the content of the oats is less than the above-mentioned content, the slaughterhouse may become too far away. If the content of the oats exceeds the above-mentioned content, the slaughterhouse may become too much.

And then drying and freezing the material produced in the step S50 (S60).

Finally, there is a step S70 of packing the material that has been subjected to the step S60 by a predetermined amount. That is, the slaughter material that has been subjected to the step S60 is divided into a predetermined amount so as to be vacuum-packed, so that cooking can be easily performed in a general household or the like.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention. Therefore, the technical scope of the present invention should not be limited to the contents described in the detailed description of the specification, but should be defined by the claims.

Claims (4)

(S10) removing pork by exposing the pork to fire;
(S20) mixing aged pork, mackerel, silicon powder, aldohexose, and doenjang powder, agitating while stirring, and aging the dried fruit peel powder at a room temperature for 12 to 24 hours;
The step (S30) of producing broth by brewing the pork meat material after the step S20;
(S40) a step of adding boiled rice, rice wine, Chinese cabbage, onion, green onion and garlic to the broth containing the pork meat produced in step S30 and stirring the broth;
(S50) of loosening and stirring buckwheat flour or wheat flour into the material having been subjected to the step S40;
Drying and freezing the material to be manufactured in the step S50 (S60); And
(S70) dividing the material that has been subjected to the step S60 by a predetermined amount (S70).
delete The method according to claim 1,
In step S50, buckwheat flour or 3 to 8 parts by weight of wheat flour and oat mixture is mixed with 100 parts by weight of the material having been subjected to the step S40, wherein the buckwheat flour or wheat flour and oats are mixed in a weight ratio of 4: 6 to 6: 4 By weight. delete

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