KR101430944B1 - Manufacturing method of capsosiphon fulvescens soup - Google Patents
Manufacturing method of capsosiphon fulvescens soup Download PDFInfo
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- KR101430944B1 KR101430944B1 KR1020130024301A KR20130024301A KR101430944B1 KR 101430944 B1 KR101430944 B1 KR 101430944B1 KR 1020130024301 A KR1020130024301 A KR 1020130024301A KR 20130024301 A KR20130024301 A KR 20130024301A KR 101430944 B1 KR101430944 B1 KR 101430944B1
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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Abstract
Description
본 발명은 조리용기에 매생이, 각종 양념 및 정제수를 첨가하여 밀봉한 후에 고온으로 조리하여 조리용기마다 일정한 매생이국 맛을 유지하면서 대량생산할 수 있는 매생이국 제조방법에 관한 것이다.
The present invention relates to a method of manufacturing a safflower sauce which can be mass produced while adding a seasoning, seasoning, and purified water to a cooking container, sealing it, and then cooking it at a high temperature to maintain a constant juice taste per serving container.
매생이는 갈파래과로서 크기는 15cm정도이고 굵기는 2~5mm이다. 몸은 짙은 녹색을 띠고 관상 또는 편압된 관상으로 부드럽다. 매생이는 주로 우리나라의 남해안에 분포하며, 국을 끓이면 연하고 부드러우며 달고 향기로우며 굴 등의 기타 재료와 함께 국으로 끓여 먹곤 한다.Grape is a dragonfly, about 15cm in size and 2 ~ 5mm in thickness. The body is dark green with a tubular or flattened tubular shape. It is mainly distributed on the southern coast of Korea, and when it boils the soup, it softens, softens, sweetens, scents and boils it with other ingredients such as oysters.
매생이는 5대 영양소가 골고루 들어 있는 식물성 고단백 식품으로 수분, 단백질, 탄수화물, 회분이 많이 포함되어 있어 지질을 제외하고는 영양성분이 고루 함유된 해조류이다. 또한 비타민 A와 C를 함유하고 있으며, 철분, 칼슘, 요오드 등 각종무기염류가 함유되어 있어 어린이의 발육을 위한 골격형성, 골다공증 예방에 효과가 있을 뿐만 아니라 조혈기능도 있어 빈혈을 예방할 수 있는 영양상 좋은 식품이다. Seedlings are high-protein, vegetable high-protein foods that contain five nutrients, and contain many nutrients except lipids because they contain a lot of moisture, protein, carbohydrate and ash. It contains vitamins A and C, and contains various inorganic salts such as iron, calcium, and iodine. It is effective in preventing skeletal development and osteoporosis for development of children and also has a hematopoietic function to prevent anemia Good food.
효능으로는 콜레스테롤 함량저하, 고혈압 예방 및 성인병 발병 인자인 나트륨이온의 배출 등에 효과가 있는 칼륨이 많이 함유되어 있어 매생이의 섭취에 의한 칼륨 생리효과를 기대할 수 있다. 민간에서는 위궤양이나 십이지장궤양을 예방, 진정시키는 효과가 뛰어나 술 마실 때 안주로도 좋고 술 마신 후 숙취해소 작용도 뛰어나다.Potency can be expected to have potassium physiological effect by ingestion because it contains a lot of potassium which is effective for reduction of cholesterol content, prevention of hypertension, and the discharge of sodium ion which is a cause of adult disease. In the private sector, it has the effect of preventing and calming the gastric ulcer or duodenal ulcer.
일반적으로 매생이국은 매생이와 조미액을 넣고 가열후 컵에 개량하고 실링 후 급냉하는 방법이었으나. 이러한 방법으로는 조미액과 매생이가 컵마다 투입되어지는 양이 일정하지 않아, 제품마다 맛의 차이가 심할 뿐 아니라, 이러한 생산방법으로는 즉석매생이국의 대량생산을 할수 없는 문제점이 있다. 또한 매생이국을 조리 후 컵에 일괄 개량후 실링시 작업의 경과의 따른 식품의 안정성(미생물)을 확보하기가 어려운 문제도 있다.
In general, the jujube was a method of adding cups and seasoning liquids, heating the cups after heating, quenching after sealing. In this method, there is a problem that the amount of the seasoning liquid and the seasoning liquid is not constant in each cup, so that there is a great difference in taste among the products, and the mass production of instant soup noodles can not be achieved with such a production method. In addition, there is also a problem that it is difficult to secure the stability (microorganism) of the food according to the progress of the operation at the time of sealing after collecting and improving the cup after cooking the soup station.
본 발명이 해결하려는 과제는 조리용기에 매생이, 각종 양념 및 정제수를 첨가하여 밀봉한 후에 고온으로 조리하여 조리용기마다 일정한 매생이국 맛을 유지하면서 대량생산할 수 있는 매생이국 제조방법을 제공하는 데 있다.A problem to be solved by the present invention is to provide a method for manufacturing a safflower soup which can be mass produced by adding a seasoning, seasoning and purified water to a cooking container, sealing it, and then cooking it at a high temperature,
본 발명의 다른 해결과제는 조리용기에 각종 양념과 함께 매생이를 혼합한 후에 고온으로 가열하여 매생이국으로 조리하고 급속냉동함으로써 조리시 살균이 함께 이루어져 장기간 보관할 수 있으며 균일한 맛을 갖도록 조리할 수 있고, 소비자가 조리된 매생이국을 간단하게 섭취할 수 있는 매생이국 조리방법을 제공하는 데 있다.
Another object of the present invention is to provide a method for preparing a fermented soybean paste which can be cooked so as to have a uniform flavor by mixing it with various seasonings and mixing it with a seasoning, heating it to high temperature, , And to provide a method of cooking soup noodles in which consumers can simply eat the cooked soup noodle soup.
본 발명에 따른 매생이국 제조방법은, 매생이의 염도를 낮추고 라디칼수로 세척한 후에 탈수시키는 매생이 세척단계와; 조리용기에 수분이 제거된 매생이, 고형양념, 가루양념, 액상양념 및 정제수를 투입·밀봉하는 조리용기 투입단계와; 밀봉된 조리용기를 스팀으로 가열하여 매생이국으로 조리하는 매생이국 조리단계와; 매생이국으로 조리된 조리용기를 보관이 용이하도록 냉동시키는 냉동단계를 포함한다.The method of manufacturing a juice dispenser according to the present invention comprises: a mash washing step of lowering the salinity of a masher and dehydrating after washing with radical water; A cooking vessel feeding step of feeding and sealing the juice into which the moisture is removed in the cooking vessel, the solid seasoning, the powdered seasoning, the liquid seasoning and the purified water; A cooking step in which the sealed cooking vessel is heated by steam and cooked into a soup kitchen; And a freezing step of freezing the cooking vessel, which has been cooked into a soup kitchen, so that the cooking vessel can be easily stored.
바람직하게, 매생이 세척단계는 채취한 매생이를 수돗물로 2~3회 1차 세척하는 단계와; 매생이를 정제수로 2~3회 2차 세척하는 단계와; 라디칼수로 3차 세척하여 매생이에 포함된 미생물, 세균을 제거하는 단계와; 매생이에 포함된 물을 탈수시켜 제거하는 단계로 이루어진 것을 특징으로 한다. Preferably, the mash washing step comprises washing the collected mash with the tap water two to three times first; Washing the seeds with purified water two or three times; Removing the microorganisms and germs contained in the mesophyll by the third washing with radical water; And dehydrating and removing the water contained in the masher.
바람직하게, 조리용기 투입단계는 탈수된 매생이에 고형양념을 고르게 혼합하여 고형분을 제조하는 단계와; 정제수에 가루양념 및 액상양념을 혼합하여 조미액을 제조하는 단계와; 조리용기에 고형분과 조미액을 투입하는 단계와; 조리용기를 밀봉 포장하는 단계;로 이루어진 것을 특징으로 한다.Preferably, the step of introducing the cooking vessel comprises uniformly mixing the solid sauce to the dehydrated liquor to produce a solid content; Preparing a seasoning liquid by mixing powdered seasoning and liquid seasoning with purified water; Feeding a solid portion and a seasoning liquid into a cooking vessel; And sealing and packaging the cooking container.
바람직하게, 고형양념은 깨, 마늘, 고추, 파를 포함하는 것을 특징으로 한다.Preferably, the solid sauce comprises sesame, garlic, red pepper, and green onion.
바람직하게, 조미액은 정제수의 중량을 기준으로 가루양념은 덱스트린 1~2중량비, 감자전분 1~2중량비, 조개다시다 0.1~0.5중량비, 소고기다시다 0.1~0.5중량비, 천일염 0.1~1.0중량비로 혼합되고, 액상양념은 국간장 0.1~1.0중량비, 다시마농축액 0.1~1.0중량비, 청양고추분말 0.1~1.0중량비, 대파농축액 0.1~1.0중량비로 혼합되는 것을 특징으로 한다.Preferably, the seasoning liquid is mixed at a weight ratio of 1 to 2 parts by weight of dextrin, 1 to 2 parts by weight of potato starch, 0.1 to 0.5 parts by weight of shellfish, 0.1 to 0.5 parts by weight of beef, 0.1 to 1.0 part by weight of salt, The liquid seasoning is characterized by mixing 0.1 to 1.0 weight ratio of soup stock, 0.1 to 1.0 weight ratio of kelp concentrate, 0.1 to 1.0 weight ratio of Cheongyang red pepper powder and 0.1 to 1.0 weight ratio of corn syrup concentrate.
바람직하게, 매생이국 조리단계는 스팀으로 80℃ 내지 100℃의 온도로 10분~ 35분 동안 가열하는 것을 특징으로 한다.Preferably, the soup cooking step is characterized by heating the steam to a temperature of 80 to 100 DEG C for 10 to 35 minutes.
바람직하게, 조리용기 냉동단계는 조리가 완료된 조리용기를 -40℃ 내지 -20℃의 온도로 3시간~ 5시간 동안 급속냉동시키는 것을 특징으로 한다.
Preferably, the cooking vessel freezing step is characterized in that the cooked vessel is rapidly frozen at a temperature of -40 DEG C to -20 DEG C for 3 hours to 5 hours.
본 발명에 따른 매생이국 제조방법은 조리용기에 고형양념이 혼합된 매생이 혼합물과 가루양념, 액상양념 및 정제수를 첨구하여 밀봉한 후에 스팀으로 조리하여 조리용기마다 일정한 매생이국 맛을 유지하면서 대량생산할 수 있는 효과가 있다.The method of manufacturing a juice dispenser according to the present invention is a method of manufacturing a juice dispenser according to the present invention, in which a mixture of a spice mixture and a spice, a liquid seasoning and a purified water are added to a cooking vessel and sealed, and then steamed to produce a large quantity of juice There is an effect.
또한 본 발명은 조리용기에 매생이와 함께 각종 양념을 첨가하여 밀봉한 상태에서 고온의 스팀으로 가열하기 때문에 매생이국으로 조리하는 동시에 살균이 이루어져 조리후에 포장될때에 세균에 의해 감염되는 것을 원천적으로 차단할 수 있는 효과가 있다.
In addition, since the present invention is applied to cooked rice cooked in a soup kitchen, it can be prevented from being infected by bacteria when it is packed after cooking, There is an effect.
도 1은 본 발명에 따른 매생이국 제조과정의 플로차트이다.FIG. 1 is a flowchart of a manufacturing process of a messenger station according to the present invention.
이하 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 상세히 설명하기로 한다. 본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 가장 바람직한 일 실시예에 불과할 뿐이고 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. It should be noted that the embodiments described in the present specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention so that various equivalents And variations are possible.
본 발명에 따른 매생이국 제조방법은, 매생이에 포함된 이물질을 제거하고, 이물질이 제거된 매생이에서 염제거하며, 염도가 낮아진 매생이를 라디칼수로 세척하여 미생물 또는 세균을 제거하는 매생이의 세척단계(S100)와; 세척된 매생이를 탈수시키고 고형양념을 혼합하며, 조리용기에 매생이와 고형양념의 혼합물, 조미액상양념을 투입·밀봉하는 조리용기 투입단계(S200)와; 밀봉된 조리용기를 스팀으로 가열하여 매생이국으로 조리하는 매생이국 조리단계(S300)와; 매생이국으로 조리된 조리용기를 보관이 용이하도록 냉동시키는 냉동단계(S400)를 포함한다.The method of manufacturing a juice dispenser according to the present invention comprises the steps of removing a foreign material contained in a mash, removing a salt from a mash that has been removed, removing a microorganism or bacteria by washing the mash with a reduced salinity, S100); A step S200 of dewatering the washed liquor and mixing the solid spice into the cooking vessel, and injecting and sealing the mixture of the seasoning liquid and the seasoning liquid into the cooking vessel; A soup cooking step (S300) of heating the sealed cooking vessel with steam to cook into a soup kitchen; And a freezing step (S400) of freezing the cooking vessel cooked in the soup kitchen for easy storage.
<매생이 세척단계(S100)>≪ Sac Fresh Cleaning Step (S100) >
먼저, 채취한 매생이에 포함된 뻘, 미세조류 등의 협잡물을 제거하고 수돗물을 2~3회 세척하여 매생이를 약 1%의 염도를 갖도록 조절하고, 매생이에 포함된 작은 이물질도 제거한다(S100-1).First, the contaminants such as mildew and microalgae contained in the collected mashrooms are removed, and the tap water is washed 2-3 times to adjust the mashing rate to have a salinity of about 1% and remove small foreign substances contained in the mashing (S100- One).
그 후 , 이물질이 제거된 매생이를 정제수에 세척한다(S100-2). 매생이를 식용가능한 정제수로 세척하면 매생이를 깨끗하게 유지할 수 있다.Thereafter, the foreign substance-removed lancet is washed in purified water (S100-2). If you wash the moth with edible water, you can keep the moth clean.
한편, 정제수로 세척된 매생이를 라디칼수로 세척하여 매생이에 포함된 미생물, 세균 등을 제거한다(S100-3). 라디칼수로 매생이를 세척하면 매생이에 포함된 미생물, 세균 등의 제거와 함께 매생이의 조직, 색상 및 탄력을 오랫동안 유지할 수 있게 된다.Meanwhile, the juice washed with purified water is washed with radical water to remove microorganisms, bacteria, etc. contained in the juice (S100-3). Washing the radish watery mildew allows the microorganism, bacteria, and the like contained in the mildew to be removed and maintain the texture, color and elasticity of the mildew for a long time.
그리고, 라디칼수로 세척된 후에는 매생이에 포함된 물을 탈수시켜 제거한다(S100-4). After washing with the radical water, the water contained in the mascara is dehydrated and removed (S100-4).
이와 같은 매생이 세척단계를 통해서 매생이를 식용으로 적합한 1% 이하의 염도를 갖도록 처리하면서 매생이에 포함된 미생물, 세균 등을 제거할 수 있다.It is possible to remove the microorganisms, bacteria and the like contained in the mesophyll by treating the mesophyll to have a salinity of 1% or less suitable for edible use through such a washing step.
<조리용기 투입단계(S200)>≪ Cooking container charging step (S200) >
탈수된 매생이에 깨, 마늘, 고추, 파 등과같이 매생이국에 첨가되는 일정 이상의 크기를 갖는 고형 양념을 매생이에 대하여 약 30~40부피비율로 첨가하여 고르게 혼합하여 고형분을 생성한다(S200-1). 이러한 고형 양념을 탈수된 매생이에 먼저 첨가하여 혼합하면 고형양념을 매생이이 전체에 고르게 분포하도록 혼합시킬 수 있다.Solid spices having a certain size or more, such as sesame, garlic, red pepper, and wax, added to the dehydrated liquor at a ratio of about 30 to 40 parts by volume to the seedlings are added to the liquor to be uniformly mixed to produce a solid content (S200-1) . These solid spices can be added first to the dehydrated mash and mixed so that the solid spice is evenly distributed throughout the mash.
그리고, 정제수에 미세 가루양념 및 액상양념을 혼합하여 조미액을 별도로 제조한다(S200-2). 이때, 미세 가루양념은 정제수의 중량을 기준으로 가루양념은 덱스트린 1~2중량비, 감자전분 1~2중량비, 조개다시다 0.1~0.5중량비, 소고기다시다 0.1~0.5중량비, 천일염 0.1~1.0중량비로 혼합되고, 액상양념은 국간장 0.1~1.0중량비, 다시마농축액 0.1~1.0중량비, 청양고추분말 0.1~1.0중량비, 대파농축액 0.1~1.0중량비로 혼합하여 제조된다. 이에 따라 정제수에 미세 가루양념과 액상양념을 혼합하면 액상으로 조미액에 각각의 성분들을 고르게 분포시켜 균일한 맛을 낼 수 있다.Then, a seasoning liquid is separately prepared by mixing fine ground flour and liquid seasoning in purified water (S200-2). At this time, the fine powdered seasoning is mixed with 1 to 2 weight ratio of dextrin, 1 to 2 weight ratio of potato starch, 0.1 to 0.5 weight ratio of shellfish, 0.1 to 0.5 weight ratio of beef, 0.1 to 1.0 weight ratio of salt, and 0.1 to 1.0 weight ratio of beef, And 0.1 ~ 1.0 weight ratio of kelp concentrate, 0.1 ~ 1.0 weight ratio of Cheongyang red pepper powder and 0.1 ~ 1.0 weight ratio of corn syrup concentrate. As a result, when the fine powdered seasoning and the liquid seasoning are mixed in the purified water, each ingredient can be evenly distributed in the seasoning liquid in a liquid phase, and a uniform taste can be obtained.
이와 같이 매생이에 고형양념이 고르게 혼합된 고형분과 조미액이 제조되면, 먼저, 조리용기에 고형분을 정량 투입하고(S200-3), 추가적으로 조미액을 정량 충진한다(S200-4). 이때, 조리용기는 사각형상 또는 컵형상 등의 용기가 사용되며 1인분, 2인분, 3인분 등으로 제작된다. When the solid ingredients and the seasoning liquid mixed with the solid seasoning are prepared as described above, the solid content is first added to the cooking container (S200-3), and furthermore, the seasoning liquid is additionally filled (S200-4). In this case, the cooking vessel is a rectangular or cup-shaped container, and is made of one, two or three servings.
그리고, 조리용기에 고형분이 투입되고, 조미액의 충전이 완료되면 조리용기를 밀봉 포장한다(S200-5).Then, when the solid content is put into the cooking container and the filling of the seasoning liquid is completed, the cooking container is sealed and packaged (S200-5).
이와 같이 조리용기에 매생이와 고형양념의 혼합물인 고형분과 조미액을 정량 투입할 수 있어 조리용기마다 일정한 매생이국 맛을 유지할 수 있으며, 대량생산을 생산할 수 있다.In this way, the solid content and the seasoning liquid, which are a mixture of the seasoning and the seasoning, can be dosed into the cooking vessel, thereby maintaining a constant seasonal taste for each cooking vessel and mass production can be produced.
<매생이국 조리단계(S300)>≪ Cooking stage of fresh juice soup (S300) >
밀봉된 조리용기를 스팀가열기로 80~100℃의 온도로 약 10~35분 가열하여 매생이국으로 조리한다. 이와 같이 밀봉된 조리용기를 가열하면 조리와 동시에 내부에 남아있을 수 있는 미생물, 세균 등을 살균할 수 있다. 이때, 100℃ 이상으로 35분 이상 가열하면 매생이가 손상되는 문제가 있다.The sealed cooking vessel is heated at 80 to 100 ° C for about 10 to 35 minutes by steam heating, and cooked in a graduate station. By heating the sealed cooking vessel as described above, it is possible to sterilize microorganisms, bacteria, and the like which may remain in the cooking chamber at the same time as cooking. At this time, if the heating is carried out at 100 ° C or more for 35 minutes or more, there is a problem that the granules are damaged.
<조리용기 급속냉동단계(S400)><Cooking vessel rapid freezing step (S400)>
그 후, 조리가 완료된 조리용기를 약 -40℃ 내지 -20℃의 온도로 약 3시간~ 5시간 동안 급속냉동시켜 조리용기 내부의 혼합물을 냉동시킨다. 이와같이 조리용기을 급속냉동시키면 일반냉동시에 냉동이 되는 시간이 길어서 발생될 수 있는 미생물 번식 및 제품의 조직감 및 풍미가 손상되는 것을 방지할 수 있어 매생이 고유의 식감과 풍미를 유지할 수 있다.Thereafter, the cooked container is rapidly frozen at a temperature of about -40 DEG C to -20 DEG C for about 3 hours to 5 hours to freeze the mixture in the cooking container. If the cooked container is rapidly frozen in this manner, it is possible to prevent microbial propagation and deterioration of the texture and flavor of the product, which may occur due to a long freezing period during the freezing, thereby maintaining the original texture and flavor of the fresh beverage.
이러한 과정을 통해 제조된 본 발명의 매생이국은 냉동된 조리용기를 끓는 물 또는 전자렌지에서 가열하여 해동시키면 간단하게 섭취할 수 있다.The juice soup of the present invention manufactured through this process can be easily ingested by heating the frozen cooked food in boiling water or a microwave oven and thawing it.
Claims (7)
조리용기에 수분이 제거된 매생이, 고형양념, 가루양념, 액상양념 및 정제수를 투입·밀봉하는 조리용기 투입단계와;
밀봉된 조리용기를 스팀으로 가열하여 매생이국으로 조리하는 매생이국 조리단계와;
매생이국으로 조리된 조리용기를 보관이 용이하도록 냉동시키는 냉동단계를 포함하는 것을 특징으로 하는 매생이국 제조방법.
A mash washing step of lowering the salinity of the masher and dehydrating after washing with the radical water;
A cooking vessel feeding step of feeding and sealing the juice into which the moisture is removed in the cooking vessel, the solid seasoning, the powdered seasoning, the liquid seasoning and the purified water;
A cooking step in which the sealed cooking vessel is heated by steam and cooked into a soup kitchen;
And a freezing step of freezing the cooking vessel cooked in the soup kitchen for easy storage.
라디칼수로 3차 세척하여 매생이에 포함된 미생물, 세균을 제거하는 단계와;
매생이에 포함된 물을 탈수시켜 제거하는 단계로 이루어진 것을 특징으로 하는 매생이국 제조방법.
[2] The method of claim 1, wherein the washing step comprises: washing the collected mascara with tap water two to three times; Washing the seeds with purified water two or three times;
Removing the microorganisms and germs contained in the mesophyll by the third washing with radical water;
And dewatering the water contained in the fresh juice to remove it.
정제수에 가루양념 및 액상양념을 혼합하여 조미액을 제조하는 단계와; 조리용기에 고형분과 조미액을 투입하는 단계와;
조리용기를 밀봉 포장하는 단계;로 이루어진 것을 특징으로 하는 매생이국 제조방법.
[2] The method of claim 1, wherein the step of introducing the cooking vessel comprises: uniformly mixing the solid seasoning to the dehydrated liquor to produce a solid content;
Preparing a seasoning liquid by mixing powdered seasoning and liquid seasoning with purified water; Feeding a solid portion and a seasoning liquid into a cooking vessel;
And sealing and packaging the cooking vessel.
The method according to claim 3, characterized in that the solid sauce comprises sesame, garlic, red pepper, and green onions.
The seasoning liquid according to claim 3, wherein the seasoning liquid is mixed with 1 to 2 parts by weight of dextrin, 1 to 2 parts by weight of potato starch, 0.1 to 0.5 parts by weight of shellfish, 0.1 to 0.5 parts by weight of beef and 0.1 to 1.0 part by weight of salt, Wherein the liquid seasoning is mixed at a ratio of 0.1-1.0 weight percent of the domestic soy sauce, 0.1-1.0 weight ratio of kelp concentrate, 0.1-1.0 weight ratio of Cheongyang red pepper powder, and 0.1-1.0 weight ratio of Dae-wave concentrate.
[3] The method according to claim 1, wherein the fresh juice preparation step is heated with steam at a temperature of 80 to 100 DEG C for 10 to 35 minutes.
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| KR900007348A (en) * | 1988-11-04 | 1990-06-01 | 김충옥 | Manufacturing method of seaweed soup raw materials using alpha-wakame powder and alpha-wakame powder |
| KR100954340B1 (en) | 2009-07-08 | 2010-04-21 | 류홍수 | Damchi for seaweed gruel and the method for production thereof |
| KR101034730B1 (en) | 2010-06-29 | 2011-05-17 | 배덕수 | Instant capsosiphon fulvescens food and manufacturing method thereof |
| KR20120021529A (en) * | 2010-08-05 | 2012-03-09 | 소상문 | Packing product of capsosiphon fulvescens and method for manufacturing thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR900007348A (en) * | 1988-11-04 | 1990-06-01 | 김충옥 | Manufacturing method of seaweed soup raw materials using alpha-wakame powder and alpha-wakame powder |
| KR100954340B1 (en) | 2009-07-08 | 2010-04-21 | 류홍수 | Damchi for seaweed gruel and the method for production thereof |
| KR101034730B1 (en) | 2010-06-29 | 2011-05-17 | 배덕수 | Instant capsosiphon fulvescens food and manufacturing method thereof |
| KR20120021529A (en) * | 2010-08-05 | 2012-03-09 | 소상문 | Packing product of capsosiphon fulvescens and method for manufacturing thereof |
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