KR20180001900A - Method for producing a sundae with sprouts - Google Patents

Abstract

The present invention relates to a method of preparing Sundae (Korean Sausage) using bean sprouts. More specifically, the method comprises the steps of: washing pigs intestines to form a Sundae outer skin; preparing raw materials including cabbage, bean sprouts, chicken, and pork; preparing supplementary materials including cellophane noodles, pork blood, vegetable oil, steamed rice, eggs, soybean protein, and starch; preparing seasonings including radish, carrots, soybean paste, mixed condiments, Korean leek, onions, green onions, Chungyang red peppers, garlic, and ginger; mixing the raw materials, the supplementary materials, and the seasonings to produce Sundae stuffing; and stuffing the Sundae outer skin with the Sundae stuffing to produce Sundae.

Description

TECHNICAL FIELD The present invention relates to a method of producing a sundae using sprouts,

The present invention relates to a method for manufacturing an instant noodle using bean sprouts, and more particularly, to a method for manufacturing an instant noodle using bean sprouts, Preparing a raw material consisting of cabbage and bean sprouts, chicken and pork; Preparing a fermented beverage comprising a fermented bean paste, a vegetable oil, steamed rice, eggs, soybean protein and starch; Preparing a seasoning consisting of radish, carrot, miso, compound seasoned food, leek, onion, green onion, red pepper, garlic and ginger; Mixing the raw material, the raw material, and the seasoning to produce a net coke; And filling the net cage with the net cage to prepare an instant noodle. The present invention also relates to a method for producing an instant noodle using the bean sprouts.

In Korea, porcine intestines have traditionally been used as a protein intake source with intestines of cows. In the past, meat was used as a meat container, and it was mainly used for meat.

Among them, Sukdae, which is cooked by boiling various ingredients in a bowel of a cattle or pig, or steamed and boiled, is considered to be a food supplemented with nutrients and a large amount of iron and a health supplementary function. The origins of this sutra can be found in foods using animal blood and organs. In the literature, 'Yang Ji Ji Qin Min Jing' is filled with sheep blood and lamb, along with other ingredients, Since we can find ways to boil it, it is guessed that there was early sundae in our country because of this record. Sundae has origins in the main river gangmok (gangbyeongeom), and the porcine gut that makes sundae has the function of neutralizing and releasing various heavy metals and toxic substances such as lead, mercury, rich and sulfur. It is known that Oriental medicine has an efficacy to help anemia, kidney weakness, headache, dizziness treatment or alleviation.

Generally, Sundae is prepared by cutting and washing the pig intestine cleanly to make a gypsum outer shell, inserting the contents made of pork, grains, bean curd, tofu and vegetables with seasoning into the above-mentioned outer shell, It is a representative traditional food of Korea which is prepared by boiling in water or steam.

In particular, Sundae is a kind of common food that has been steadily loved as a health food since it will consume various vegetables and grains together.

It is a nutritional food of high protein and calorie. It is a good source of iron which can be easily absorbed in the small intestine, high protein, Low-fat, low-calorie, low-cholesterol health food, linoleic acid, vitamin E, vitamin B1, vitamin B2, zinc and contains a lot of ingredients are beneficial to the body.

In addition, the pigs used as main ingredients of sundae have protein content of about 18%, which is similar to that of meat, and iron content is about 400 ~ 500mg / L. In particular, the blood is rich in heme iron which is easily absorbed in the small intestine. The heme iron forms a very efficient iron on the human body by reabsorption, and therefore, an effective food for eliminating anemia .

The types of sutra that contain various functionalities are usually squid, which is based on the sutra that contains glutinous rice or glutinous rice, and puts the sutra into the body of the squid, sashimi the vegetables and meat with tofu, There are many kinds of ingredients, which are rich and fat, and they are glutinous rice, glutinous rice and glutinous rice. In addition, it can be consumed with the sauteed sauteed sauce which is roasted together with various kinds of vegetables and the soup of soup which is boiled into the soup by using more various sundae.

The bean sprouts are called Han (漢 名) and are called 豆 芽 or 豆 彩 芽. They are recorded in the name of Goryeo Gojongdae (1214-1260) It is one of the vegetables that have been widely used for food before considering considering that it is described. It is said that the bean sprouts have the effect of calming the inside of the bean sprout and the bean sprouts that have not been grown are said to be effective in the medicinal ambulance room of Koryo, and its efficacy is good for edema and myalgia, And it is also used as medicine. The bean sprouts are rich in calcium and vitamins because they contain various nutrients such as proteins, carbohydrates, plant sterols, oligosaccharides, fibrin, and aspartic acid, as well as vitamin C not found in soy.

On the other hand, in the Korean Patent No. 10-1272782 (Korean Patent Application No. 10-1272782), it is known that, in constituting the pellets, 20-40% by weight, 15-30% by weight, 10 to 20 wt% of cabbage kimchi, 1.5 to 3 wt% of onion, 0.5 to 3 wt% of garlic, 0.5 to 3 wt% of ginger, 2 Wherein the salting composition comprises 5 wt% of miso, 0.3 to 2 wt% of sesame oil, 0.1 to 0.3 wt% of pepper, and 0.1 to 0.5 wt% of salt. Tangerine, and orange peel. However, the method is different from the method of manufacturing bean sprouts using the bean sprouts of the present invention.

Therefore, by developing unique Korean food such as Sundae, we pursue the qualitative improvement and diversification of traditional Korean food, and it is easy to eat, but it contains high nutritional value. And research and development are needed to provide diversified and improved health functionalities.

Korean Patent Registration No. 10-1272782 (Don Python band and method for producing the same) Japanese Patent Application Laid-Open No. 10-2016-0007713 (a method for producing bean sprouts powdered mushroom sprouts using 10 roots) Japanese Patent Application Laid-Open No. 10-2016-0007712 (production method of a bibimbap dairy product using pig by-products and pigs)

SUMMARY OF THE INVENTION Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and it is an object of the present invention to provide a method for producing a protein, including cabbage, bean sprouts, pork, Minerals, and vitamin B groups, and improves the texture of the pudding by optimally mixing the bean sprouts containing the useful ingredients such as the vitamin B group. By optimizing the ingredients proportion of the pudding ingredients, it improves the taste and taste, It is an object of the present invention to provide a method for manufacturing an instant noodle using bean sprouts capable of enhancing preservation and distribution efficiency through vacuum packaging and metal detection as a food for sale and contributing to diversification of the noodles as a traditional food.

The present invention relates to a method for manufacturing an instant noodle using bean sprouts, the method comprising the steps of: Preparing a raw material consisting of cabbage and bean sprouts, chicken and pork; Preparing a fermented beverage comprising a fermented bean paste, a vegetable oil, steamed rice, eggs, soybean protein and starch; Preparing a seasoning consisting of radish, carrot, miso, compound seasoned food, leek, onion, green onion, red pepper, garlic and ginger; Mixing the raw material, the raw material, and the seasoning to produce a net coke; And filling the net cage with the net cage to produce a net cage.

Also, in the present invention, the poultry meat according to the present invention comprises raw materials consisting of 25 to 30% by weight of cabbage, 10 to 15% by weight of bean sprouts, 5 to 8% by weight of chicken and 5 to 8% by weight of pork, 9 to 11% 1 to 3% by weight of vegetable fat, 2 to 4% by weight of steamed rice, 1 to 3% by weight of egg, 1 to 3% by weight of soybean protein and 1 to 3% by weight of starch, 1 to 2% by weight of carrot, 1 to 2% by weight of miso, 1 to 2% by weight of compound seasoning, 1 to 2% by weight of leek, 1-2% by weight of onion, 1 to 2% To 0.9 wt%, garlic 0.5 to 0.9 wt%, and ginger 0.5 to 0.9 wt%.

Also, in the present invention, the complex seasoning food contains 32-38% by weight of refined salt, 29-35% by weight of corn starch, 18-23% by weight of beef steep liquor, 8-13% by weight of sodium L-glutamate, 0.1 to 2% by weight of soy sauce powder, 0.1 to 2% by weight of seasoned peppermix, and 0.1 to 2% by weight of disodium 5'-ribonucleotide.

The present invention as described above has an effect of providing nutritional superior soybean sprouts, cabbage, chicken and pork as main ingredients.

Sundae is known as an effective food for anemia due to its high iron content. By adding bean sprouts which have an excellent effect on hangover removal, nutrients such as proteins, carbohydrates and fibrin, as well as abundant vitamin C, And vitamins. The nutritional balance of the nutrients can be balanced.

In addition, bean sprouts are soft, but they provide a crunchy texture to the sundae that provides only a texture that is not free from chunks, thereby giving consumers a unique flavor, refreshing and refreshing flavor, thereby enhancing preference.

In addition, in the present invention, in addition to using pork, which is a material that has been introduced into the pork and beef cattle as a role of supplying sperm protein in general, by adding chicken together, it is possible to enhance the light taste of sundae and to improve nutrition, But also has an effect of enhancing the functionality as a food effective for promoting health.

In addition, in the method of producing soy sauce using the bean sprouts according to the present invention, the combined seasoning food is a most suitable mixing ratio to improve the taste and efficiency of the soy sauce, and the effect of improving the crispness and freshness It has the effect of increasing storage of materials and preventing corruption.

In addition, there is an effect of preventing blood oxidation and freshness reduction by using the blood drawn without contact with outside air, By using hemoglobin which is a compound of globin, which is a protein, it is effective to enhance the functionality and sensibility of the instant time by expressing the effect of containing abundant nutrition and the color of the raw material as it is.

Further, metal detection and vacuum packaging are suitably applied to storage and distribution, thereby blocking the introduction of foreign matter, ensuring stability as a packaged food, and providing an improved shelf life to consumers.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic process diagram of a method for producing an instant noodle using bean sprouts according to the present invention; FIG.
FIG. 2 is an image of a pigeon extraction using a hollow knife according to an embodiment of the present invention. FIG.
3 is a photograph of the appearance of plasma and hemoglobin.

The present invention relates to a method of manufacturing a bean sprout using a bean sprouts, and comprises a step of forming a root shell, a step of preparing a raw material, a step of preparing a raw material, a step of preparing a sauce,

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for manufacturing an instant noodle using bean sprouts according to the present invention will be described in detail with reference to the accompanying drawings, but the present invention is not limited thereto.

1. Stage formation stage

This step is a step of cleansing and cutting a louse of a pig to form a crust of the ear.

The pigs are turned over and washed with salt or wheat flour 3 ~ 4 times, then cut into 150 ~ 200cm, inserted into the flusher, and washed twice or more times with flowing water to remove foreign substances. All of which can form a clean, hygienic cortical shell.

2. Raw material preparation phase

This step is to prepare the raw materials of cabbage, bean sprouts, chicken, and pork.

The cabbage can be prepared by washing the cabbage and cutting off the water and cutting the size of the cabbage in 1 cm increments. The bean sprouts can be prepared by washing the bean sprouts and then removing water to cut them in 1 to 2 cm increments. The meat can be prepared finely ground by crushing it into a fine particle state by putting it in a pulverizer.

The cabbage is a low-calorie food with a low fat content and low calorie content. It is rich in vitamin C and minerals, contains a lot of vegetable fiber good for constipation, and contains minerals, proteins, carbohydrates and the like.

When cabbage is heated, the sweetness of the water comes out finely, which has the effect of further enhancing the flavor of the sundae.

The bean sprouts are rich in vitamin C and asparagine in both the hair and stem roots, and have excellent effects on relieving cold body aches and alcoholic hangovers. In addition, the bean sprouts are rich in minerals and minerals such as iron, calcium, and minerals It is widely known that it is also effective for health promotion because it helps recovery of fatigue.

These bean sprouts are known to play an important role in the prevention of colds due to the role of 'argi', which is a kind of amino acid, and 'argi', inhibit the inflammatory enzyme and increase immunity, .

In addition, bean sprouts contain beneficial ingredients such as methionine saponin, which helps improve liver function, has a good effect on skin beauty, has the effect of removing waste products, and has an effect of improving constipation by abundant plant fibers have.

In particular, bean sprouts calorie is a low calorie food that is only 30kcal per 100g. It promotes the metabolism of lipids and is known to help with diet.

Table 1 shows nutritional composition per 100g of bean sprouts. Moisture (g) 90.2 Protein (g) 4.2 Fat (g) 1.0 Carbohydrate (g) Carbohydrate 2.9 fiber 0.5 Ash (g) 0.8 Calcium (mg) 32 Phosphorus (mg) 49 Iron (mg) 0.8

vitamin


A (I.U) 175 Beta carotene ([mu] g) 105 Thiamine (mg) 0.15 Riboflavin (mg) 0.13 Niacin (mg) 0.8 C (mg) 16

In addition, bean sprouts contain a variety of unsaturated fatty acids, proteins, minerals, and vitamin B groups. Among them, LDL cholesterol is reduced to reduce the risk of heart disease and stroke, and also to prevent anemia and increase immunity.

Also, bean sprouts contain saponin, vitamins, and amino acids that actively supply oxygen to the brain cells, so children in the growing stage are better at boosting brain function when consumed with bean sprouts. It is said to be effective in regulating colds.

On the other hand, Sundae is abundant in various nutrients, so it is especially good for children to grow up. It is effective for the treatment of anemia due to plenty of iron. In addition, people with dry eye syndrome or night blindness is good for eating, is known as an effective food for physical strength.

Table 2 is a table of nutritional composition based on Suseo 300g. designation content carbohydrate 58.4g protein 19.6 g Fat 25.6 g Dietary Fiber 12.6 g Vitamin B1 1.72 mg Vitamin B2 0.51 mg Niacin 7.95 mg Retinol 2.5 g Beta-carotene 305.06 g cholesterol 19.22 mg glucose 0.9 g fructose 1g maltose 1.6 g sugars 3.5 g salt 1019.19 mg potassium 488.58 mg calcium 104.42 mg iron 21.32 g sign 201.7 mg Saturated fat 7.3 g trans fat 0.1 g

In the present invention, by adding a certain amount of bean sprouts, it is possible not only to further increase the iron content, but also to supplement nutritional components such as vitamins and fiber, which are insufficient in the instant noodles, to balance nutrition and to provide a smooth, By adding appropriate amount of bean sprouts to the sundae, it gives crisp texture to the consumers, which gives a unique flavor to the consumers and makes them feel refreshed and refreshing.

The above chicken meat contains a large amount of collagen, which makes the skin elastic and healthy. It has a higher protein content than other meat products as well as many digestible nutrients. It is a good food for both men and women. Especially, linolenic acid among unsaturated fatty acids It inhibits the development of cancer, and helps prevent arteriosclerosis and heart disease.

Such chicken meat is finely ground and easy to ingest, and is mixed with the present invention of the present invention, thereby improving the overall flavor while enhancing the smooth taste and functionality of the instant noodles.

The pork is a high-protein low-fat food, except for the scaffold, and its effectiveness is known to help prevent anemia, inhibit lactic acid, and stabilize the nervous system.

These pigs contain vitamin B1, iron, phosphorus, potassium, unsaturated fatty acids, and proteins, which are said to be effective for people who are frail or have dry, dry cough. In addition, there is a component called thiamine in the vitamin B group. Thiamine is known to inhibit the production of lactic acid, stabilize the nerve, and help prevent lethargy and hand tremor.

As described above, pork with chicken will enhance nutrition and harmony of taste and texture.

3. Preparatory phase

This step is a step of preparing a fermented beverage consisting of fermented bean paste, blood, vegetable oil, steamed rice, eggs, soy protein and starch.

The above-mentioned surface is cut in a unit of about 10 cm, and then dipped in water at about 10 ° C to 20 ° C for about 10 hours before production to soften it, and then to remove moisture first. The water-removed face is called hot water of 60 ° C or higher for 30 seconds to 1 minute, then the water is removed secondarily, then cooled through cooling water of 10 ° C or lower, and then 90% or more of water is removed .

At this time, if the moisture content of the surface is less than 90%, the surface of the beverage is blown out, and the texture of the bean paste is not good and the texture of the bean paste can be made smooth. It can be said that it is desirable to increase the smoothness of the face.

The blood-donating blood is especially effective for people with iron deficiency, among which it is known to be effective for anemia, heart weakness, headache and dizziness.

Such blood donation can be prepared as a conventional product, or it can be prepared by directly extracting hygienic blood from a slaughterhouse through refrigeration and circulation through, for example, a pigtail extractor introduced from Denmark, a developed animal husbandry country.

As shown in FIG. 2, a 'hollow knife', which is a type of knife, is inserted into a pig's neck so that blood can be hygienically extracted without contact with the outside air. The extracted blood can be extracted from a plasma having a high content of proteins, vitamins, And hemoglobin, a compound of hem, a red pigment containing iron, and globin, a protein. The extracted blood is compressed and packed in stainless steel so as to block the introduction of foreign matter.

Generally, since the blood is coagulated with oxygen while exposed to the air, the freshness of the food may be deteriorated. However, the above-mentioned compression packing prevents the oxidization and becomes more hygienic. In addition, by using the packed and wrapped blood, it is possible to produce an instant noodles that can express the color of raw materials as well as rich nutrition.

It is preferable to add 6 to 8% by weight to the total weight percentage of the purebred cow. If the blood is less than 6% by weight, it is difficult to sufficiently supply the nutrients because the amount is less than 8% by weight It is preferable to observe the above-mentioned range because the chromaticity of the rootstock may increase and the sensibility may be deteriorated and the overall taste and texture may be deteriorated.

Next, the vegetable oil, the steamed rice, the egg, the soybean protein and the starch can be prepared by using a commercially available product. The product is weighed according to the content, and then the mixture is put into a stainless steel ball and mixed thoroughly with a mixer to prepare a seasoning material.

The vegetable oil is a oil which is collected from plants and which is liquid at room temperature and is called a fat. It is an ester of a trivalent alcohol and a fatty acid. For example, canola oil, palm oil, palm oil and palm kernel oil, and cacao oil.

The steamed rice can be prepared by immersing the rice in water, thoroughly washing it with clean water 2 to 3 times, then steaming it with a cooker, and spreading it evenly so as to remove the steam. Such steamed rice serves to supplement carbohydrates .

In addition to providing nutritional ingredients, the egg also facilitates the mixing and kneading of the raw materials, and the soy protein isolates soybean protein extracted from the soybean to produce a chewy taste as a main ingredient and blended with gluten to improve the viscosity The starch can be used as potato starch powder or sweet potato starch powder and corn starch powder, which makes it possible to mix ingredients due to viscosity.

4. Season preparation steps

This step is to prepare sauce consisting of radish, carrot, miso, mixed seasoned food, leek, onion, green onion, green pepper, garlic and ginger.

The mushrooms were cleaned, washed, and then sliced to a size of 1 to 2 cm. The carrots were washed with clean water to remove water, and then sliced into 1-2 cm pieces. Wash thoroughly, remove water and cut into 1 ~ 3cm size.

The onion and onion, red pepper, garlic, and ginger are removed by removing the foreign matter and the skin, and then the skin is washed by washing 2-3 times, and then grind through a vegetable grinder until it becomes thick like vegetable broth.

Especially, the seasoning including onion, green onion, red pepper, garlic, and ginger serves to eliminate the odor of sundaes and to facilitate ingestion of people with weak nose.

The soybean paste and the composite seasoning food are prepared to be improved in weight.

In this case, the complex seasoning food contains 32-38% by weight of purified salt, 29-35% by weight of corn starch, 18-23% by weight of beef steep liquor, 8-13% by weight of sodium L-glutamate, 1-5% 0.1 to 2% by weight of soy sauce powder, 0.1 to 2% by weight of seasoned peppermix, and 0.1 to 2% by weight of disodium 5'-ribonucleotide.

Generally, a compound seasoning food is a product that is processed into powder, granule or solid form by mixing sugar, salt, spice, protein hydrolyzate, yeast or its extract and food additives in food, Is used to give the name.

In the present invention, the compound seasoning food has the best mixing ratio in the preparation method of bean sprouts using the bean sprouts according to the present invention, and has an effect of improving the clean and smooth taste as well as the savory taste of the instant, .

More specifically, the purified salt is added to minimize the corruption in storage, distribution, and the like while at the same time serving to match the liver to be prepared.

The above-mentioned corn starch is starch extracted from the part of the corn that is extracted from the corn. Especially, the insoluble protein which is present in the cereal grains recently attracted attention, and the ingredient called 'gluten' which induces allergy is not present in the ground corn flour, And corn starch are light and soft textures, and serve as a shining food.

The beef noodle is once again effective to enhance the sweetness of the sundae and to enhance the clean and light taste.

The sodium L-glutamate is added to maintain the freshness of the fresh ingredients and to enhance the flavor.

The black pepper powder is finely pulverized by drying in the sun for about 7 to 10 days after picking the less ripe pepper fruit, and the fragrance is strong and the pungent taste is very abundant.

The soy sauce powder is prepared in powder form by drying the soy sauce. Such soy sauce powder contains 10-30% of starch and starch such as gelatin and gum in the powdered soy sauce, and is effective in preventing the formation of sweet potatoes and improving drying and hygroscopicity Therefore, it is effective to increase the storage stability.

Like the black pepper powder, the seasoned peppermix is particularly effective in removing the odor of the material, and is also added to give a refreshing taste.

The disodium 5'-ribonucleotide is added to improve the inherent flavor of the sake, and to suppress unpleasant and unpleasant taste.

5. Pure maturation stage

In this step, the raw material, the material, and the seasoning are mixed to produce a net coke.

Wherein the pork meat comprises 9 to 11% by weight of raw materials consisting of 25 to 30% by weight of cabbage, 10 to 15% by weight of bean sprouts, 5 to 8% by weight of chicken and 5 to 8% by weight of pork, 6-8% 1 to 3% by weight of starch, 1 to 2% by weight of starch, 1 to 2% by weight of carrot juice, 1 to 3% by weight of vegetable fat, 2 to 4% 1 to 2% by weight of leek, 1 to 2% by weight of miso, 1 to 2% by weight of compound seasoning, 1 to 2% by weight of leek, 1 to 2% by weight of onion, 0.5 to 0.9% 0.5 ~ 0.9% by weight of garlic and 0.5 ~ 0.9% by weight of ginger are mixed and uniformly mixed for 5 ~ 10 minutes through a stirrer to prepare a pellet.

The blend ratio of the so-called pellets as described above is most appropriately configured in order to improve the taste and efficiency of the pellets. The blend ratio of the pellets of the pellets is thus optimally adjusted to improve the crispness and crispness of the pellets along with the crunchiness, crisp texture, It has the effect of enhancing the light taste and improving nutrition.

6. Pure Manufacturing Step

This step is a step of filling a net cage into the net cage shell to manufacture a net cage.

The swine pork crust prepared by washing is poured into the paddy filling machine to fill the paddy into the paddy so that the paddy is manufactured.

Next, the above-mentioned prepared sausage is provided as packaged and sold food, and addition of a packing step, a high temperature sterilization step and a freeze storage step so as to be suitable for storage and distribution, can do.

7. Packaging steps

This step is a step of boiling the sundae, cooling the sake, and then packing.

The above-mentioned puddle is put into a boiling machine and boiled at 98 ° C or higher for 7 minutes to be firstly boiled. Next, the steam is prevented from escaping from the boiled water boiler, and the boiled water is matured for 7 minutes by using the remaining latent heat.

The coir pellets are transferred into a cooling water tank below 10 ° C, and then cooled down to a drying rack. The gypsum contained in the drying rack is transferred to the cooling chamber and then cooled to 5 ° C or less for about 1 hour.

The cooled pellet is vacuum packed and packaged in a polyethylene wrapper. In order to prevent interruption of oxygen inflow and to prevent moisture permeation, the presence of metal substances is checked through a metal detector by means of vacuum compression.

8. High temperature sterilization step

This step is a step of sterilizing the packaged paste.

After allowing the sample to pass through the metal detector for about 20 minutes, the sample was sterilized at 80 to 100 ° C for 10 minutes so as to prevent the infiltration of harmful bacteria from the outside and to minimize the deterioration of the food. And cooled.

9. Frozen storage step

This step is a step of freezing and storing the sterilized powder.

After the sterilization is completed, it is stored in a freezer at -40 ° C or lower for 24 hours, followed by rapid freezing and stored in a freezer at -18 ° C or below.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.

<Examples>

The swine flask was turned over, rinsed 4 times with salt, cut into 180 cm, inserted into a flask washing machine, and washed three times with flowing water to remove impurities, thereby forming a shell having clean inner and outer sides .

Next, we prepare raw materials consisting of cabbage, bean sprouts, chicken, and pork.

The cabbage was washed and then the water was removed and the size and width of the cabbage were cut in 1 cm increments. The bean sprouts were washed and then the water was removed and cut into 2 cm units. The chicken and pork were put into a grinder And finely ground by crushing in a fine particle state.

Next, a supplementary material consisting of a fermented bean paste, a blood-frying, vegetable oil, steamed rice, egg, soybean protein and starch is prepared.

The surface of the sugar beet is cut in a unit of 10 cm, and then immersed in water at 15 ° C for 10 hours before production to soften it, and then remove it to remove water first. The waterless face was soaked in hot water at 60 캜 for 45 seconds, and then water was removed secondarily, followed by cooling through cooling water at 10 캜 or lower, and then removing water by 90%.

The blood donation is a kind of knife, which is inserted into a pig's neck to collect blood donation hygienically without contact with the outside air, and the plasma containing hemoglobin and hemoglobin are packed in stainless steel so that foreign substances can be blocked .

The canola oil is prepared as the vegetable oil, the rice is thoroughly soaked in water, washed three times with clean water, steamed by a cooker, spread evenly so that the steam is removed, and eggs, The starch was weighed according to its content, then put into a stainless steel ball and mixed thoroughly with a mixer to prepare seasoning ingredients.

Next, we prepare condiments consisting of radish, carrot, miso, compound seasoned food, leek, onion, leek, red pepper, garlic and ginger.

The mushrooms were cleaned and then washed and then sliced into 2 cm in length and 2 cm in size. The carrots were removed by rinsing with clean water to remove water, and then slices were prepared in a size of 2 cm. The leeks were cleanly washed, And cut into 1 cm size.

The onion, pear, red pepper, garlic, and ginger are removed by removing the contaminants and the skin, and the water is removed by washing three times. Then, grind through a vegetable grinder until it becomes thick.

The soybean paste and the composite seasoning food are prepared to be improved in weight.

At this time, the complex seasoning food contained 32% by weight of refined salt, 35% by weight of corn starch, 18% by weight of beef steak, 18% by weight of sodium L-glutamate, 4% by weight of black pepper powder, By weight, and 1% by weight of disodium 5'-ribonucleotide.

Next, the raw materials, the raw materials and the seasonings were mixed to prepare a pure-sago.

At this time, the poultry meat was composed of 10% by weight of raw materials, 25% by weight of cabbage, 15% by weight of soybean sprouts, 7% by weight of chicken, 6% by weight of pork, 4% by weight of vegetable oil, , 2% by weight of eggs, 3% by weight of soybean protein and 2% by weight of starch and 1% by weight of carrot, 2% by weight of carrot, 2% by weight of miso, 1.5% , A mixture of 2% by weight of corn, 2% by weight of corn, 0.6% by weight of red pepper, 0.9% by weight of garlic, and 0.8% by weight of ginger was mixed and stirred for 10 minutes through a stirrer to prepare a pure soy sauce.

Next, the prepared sashes prepared by washing were inserted into a sash filling machine and filled into a sash so as to prepare a sash.

Next, the above-mentioned sausage was put into a boiling machine, boiled at 98 ° C or higher for 7 minutes, and then steamed for 1 minute. Then, the steam was prevented from escaping from the boiling machine, and the resultant mixture was secondly boiled for 7 minutes using latent heat remaining in the boiling machine.

The coir pellets are transferred into a cooling water tank below 10 ° C, and then cooled down to a drying rack. The gypsum contained in the drying rack was transferred to the cooling chamber and then cooled to 5 ° C or less for about 1 hour.

The cooled pellet is vacuum packed and packaged in a polyethylene wrapper. In order to prevent the interruption of oxygen inflow and to prevent the permeation of moisture, the presence of metal substances was checked with a metal detector through vacuum compression.

After allowing the sample to pass through the metal detector for about 20 minutes, it is checked whether or not the sample is vacuumed. The sample is then sterilized at 100 ° C for 10 minutes to prevent penetration of harmful bacteria from the outside and to minimize the deterioration of the food. Lt; / RTI &gt;

After the sterilization was completed, the paste was stored in a rapid freezer of -40 ° C or lower for 24 hours, followed by rapid freezing, and stored in an ordinary freezer of -18 ° C or lower.

Claims (3)

Washing the pig lance to form a root liner;
Preparing a raw material consisting of cabbage and bean sprouts, chicken and pork;
Preparing a fermented beverage comprising a fermented bean paste, a vegetable oil, steamed rice, eggs, soybean protein and starch;
Preparing a seasoning consisting of radish, carrot, miso, compound seasoned food, leek, onion, green onion, red pepper, garlic and ginger;
Mixing the raw material, the raw material, and the seasoning to produce a net coke; And
Filling the net cage with a net cage to produce a net cage;
Wherein the bean sprouts are used as the bean sprouts.
The method according to claim 1,
The above-mentioned pork cakes are prepared by mixing raw materials consisting of 25 to 30% by weight of cabbage, 10 to 15% by weight of soybean sprouts, 5 to 8% by weight of chicken, and 5 to 8% by weight of pork
1 to 3% by weight of soybean protein, 1 to 3% by weight of starch, 1 to 3% by weight of starch, 4 to 6% by weight of vegetable oil, 2 to 4% by weight of steamed rice, &Lt; / RTI &gt; and
1 to 2% by weight of carrot, 1 to 2% by weight of miso, 1-2% by weight of compound seasoning, 1-2% by weight of leek, 1-2% by weight of onion, 1-2% , 0.5 to 0.9 wt% of red pepper, 0.5 to 0.9 wt% of garlic, and 0.5 to 0.9 wt% of ginger are mixed with each other to prepare a bean sprout.
[Claim 2] The method according to claim 1, wherein the complex seasoning food comprises 32-38% by weight of purified salt, 29-35% by weight of corn starch, 18-23% by weight of beef steep liquor, 8-13% by weight of sodium L-glutamate, Wherein the soybean sprouts are selected from the group consisting of soy sauce, soy sauce powder, soy sauce powder, soy sauce powder, soy sauce powder, soy sauce powder, soy sauce powder and soy sauce soy sauce.

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