KR101591445B1 - Method of manufacturing sticky rice SUNDAE and the SUNDAE thereof - Google Patents

Abstract

The present invention discloses a process for producing glutinous rice gruel and a soy sauce by the method.
The method of manufacturing glutinous rice gruel according to the present invention is characterized in that the swine gruel is washed in brine, rinsed with clear water, and dried glutinous rice is prepared, and the swine gruel and glutinous rice are put into a pressurized chamber with mashed pork scraper, And a step of mixing the chopped pork, the bean curd, the glutinous rice, the shredded bean curd and the pepper, and a step of mixing the chopped beef, chopped garlic, ginger juice Preparing a ready-to-eat cow by mixing the pure cow's sole sauce containing the pure cow's soup and the pure cow's sauce, the pear cow, and the cornstarch, and filling the cow with the boiled water, It is characterized by stickiness due to glutinous rice or starch ingredient, so that it is difficult to put the cows into pigs' It is possible to overcome the disadvantages of tearing the jujube and to overcome the resistance of various cooking oil.

Description

TECHNICAL FIELD The present invention relates to a method of producing glutinous rice, and a method of producing glutinous rice by SUTAE and the SUNDAE thereof,

The present invention relates to a process for producing glutinous rice gruel, and more particularly to a glutinous rice gruel which is sticky due to glutinous rice or starch, The present invention relates to a method for producing a glutinous rice gruel,

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.

Generally, in Sundae, the pork intestines are cleaned to make a suture shell, and the contents made of pork, grains, bean curd, tofu, tofu or vegetables mixed with sauce are inserted into the above-mentioned crotch shell, It is one of the common foods of Korea which is boiled in steam and edible. It is one of the popular food which supplemented nutrition in the time when food was lacking from time to time, and has been supplemented with a large amount of iron and functioned as a health supplement.

The above-mentioned sundae is high-protein calorie nutritional food. Pork intestine, which is the main ingredient of the above-mentioned age, is useful for detoxification of poison which is harmful to our body such as lead and mercury, and contains a large amount of linoleic acid called vitamin F and many kinds of vitamins. Various vegetables and grains can be taken together.

There are some differences in the taste and shape due to the difference of the material and the method of making according to the region, and there can be classified into various kinds according to the kinds of materials. For example, vegetables and meats are mixed together with tofu and put in a small fish, and a lot of fish is added to the pork, and pork is filled in. A lot of ingredients are included in the bunch, which is characterized by a rich and oily nature. It is a kind of mushroom that is made of soft and sour sausage, a lot of meat and vegetables, Gyeonggi-do Sundae with barley, buckwheat and leek, There is a polite sundae which is made by putting a cow in the inside by removing the inside, a glutinous rice syrup based on glutinous rice and vermicelli, and a squid sundae putting a cucumber into the body of a squid.

However, in the case of glutinous rice paste, it is difficult to inject pure soy bean into the soy sauce at the time of preparing soy sauce due to glutinous stickiness of the glutinous soy sauce, and sometimes the problem of tearing of the soy sauce is often caused, and the mouthfeel .

In order to solve this problem, Korean Patent Registration Nos. 453272, 226519 and 487884 can be found. In order to solve these problems, in order to use cabbage in a total weight ratio of 50% or more, And the liquid juice obtained by crushing the bank is used in an amount of 1 to 30% based on the total weight of the puddle to remove the peculiar odor of the puddle. However, these also often cause the problem of tearing of the pig's puddle, There was a problem that the flavor unique to pigs could not match each other and the texture fell.

Accordingly, a problem to be solved by the present invention is to solve the disadvantages that the ingestion of glutinous rice starch and starch constitutes a difficulty in putting the pure cattles into the pork chowder and tearing the pork chowder, And to provide a method of producing the glutinous rice sausage that causes the flavor and a method thereof.

The present invention, in order to solve the above technical problem, is to solve the above-mentioned technical problem, in order to solve the above technical problem, the present invention is to solve the technical problem of the prior art by washing a pork loin with brine, rinsing with clear water, preparing dried glutinous rice, A step of pouring the dried wheat germ with boiling water and then removing the water, and a step of mixing the pulverized pork, the garlic powder, the glutinous rice, the garlic powder and the hot pepper, , Filling the pork loin with a sausage prepared by mixing the pomegranate and corn starch with the pomegranate sauce containing the ginger juice, the black pepper and the salt, and boiling it with boiling water to obtain a sauteed rice sauce .

According to an embodiment of the present invention, the inside of the pressurizing chamber The pressure may range from 1.0 to 1.5 MPa.

According to another embodiment of the present invention, the internal pressure may be formed by the high-temperature steam to be irradiated.

According to another embodiment of the present invention, the high-temperature steam irradiation may be performed at a temperature of 150 to 200 ° C for 10 to 20 minutes.

According to another embodiment of the present invention, it is possible to further reduce the internal pressure of the chamber to 0.4 to 0.8 MPa after the irradiation of the high-temperature steam.

According to another embodiment of the present invention, it is possible to further include a step of removing the fat component foreign substances from the pig scaffold after the high-temperature steam irradiation.

According to another embodiment of the present invention, the poultry meat may further contain minced pork, red pepper, pork chop, chopped onion, corn starch or chopped carrots, and the prawn sauce may include chopped green onion, chopped garlic, ginger juice, It may be to include more salt.

Meanwhile, the present invention provides a glutinous rice paste characterized by being produced by the above-described production method.

According to the present invention, glutinous rice or starch constituents are sticky, so that it is difficult to insert a pure cow into a pork chowder and overcome the disadvantages of tearing a pork chowder, and it is possible to create a unique flavor of the rice pork that solves the rejection feeling of various edible oils.

Hereinafter, the present invention will be described in detail.

It is noted that the technical terms used in the present invention are used only to describe specific embodiments and are not intended to limit the present invention. In addition, the technical terms used in the present invention should be construed in a sense generally understood by a person having ordinary skill in the art to which the present invention belongs, unless otherwise defined in the present invention, Should not be construed to mean, or be interpreted in an excessively reduced sense. In addition, when a technical term used in the present invention is an erroneous technical term that does not accurately express the concept of the present invention, it should be understood that technical terms can be understood by those skilled in the art. In addition, the general terms used in the present invention should be interpreted according to a predefined or prior context, and should not be construed as being excessively reduced.

Furthermore, the singular expressions used in the present invention include plural expressions unless the context clearly dictates otherwise. In the present invention, terms such as "comprising" or "comprising" and the like should not be construed as encompassing various elements or various steps of the invention, Or may further include additional components or steps.

According to the present invention, there is provided a method for manufacturing a glutinous rice paddy according to the present invention, comprising the steps of washing the pork loin with brine, rinsing with clear water, preparing dried glutinous rice, charging the pork loin and glutinous rice into a pressurized chamber, And a step of mixing the chopped pork, the bean curd, the glutinous rice, the shredded beef and the pepper, and a step of mixing the chopped beef, minced garlic, ginger juice, The method includes preparing a poultry cow by mixing the poultry sausage with the poultry poultry, the poultry poultry, and the cornstarch, mixing the poultry poultry sauce containing the salt, boiling the poultry poultry with boiling water, .

First, the swine floss is washed in brine, rinsed with clear water, dried glutinous rice is prepared, and the swine flour and glutinous rice are put into a pressurized chamber with the mashed pork scoop and the mashed pork scoop and then irradiated with high temperature steam. The pigs are cleaned and rinsed thoroughly, the glutinous rice is dried and the moisture content is controlled, and the oil extracted from the pig scaffold by the high-temperature steam, which is followed by mashed pork scaffold, I can do it.

The mashed pig scaffold is not only efficient in extracting oil by steam irradiation, but also in removing fatty substances after oil extraction, when it is possible to squeeze as finely as possible from the source of the oil to be extracted.

For this purpose, a pressurized chamber is equipped with pigskin, glutinous rice, vermicelli, mashed pork scaffold, The pressure is maintained in the range of 1.0 to 1.5 MPa.

Such a pressure may be performed by a separate pressurizing device, but it is preferable that the pressurizing device is formed by the high-temperature steam to be applied, in view of the number of processes and manufacturing efficiency.

Further, the pressurizing chamber is an ordinary sealed chamber, and it suffices to provide a door capable of extracting a high-temperature steam jet opening, a pig's boots, glutinous rice, a bean curd, and a mashed pig scaffold. Through the door, the pigs, glutinous rice, persimmons and mashed pig scaffold are placed inside the chamber, and the door is closed and the hot steam is sprayed.

The high-temperature steam can be irradiated at a temperature ranging from 150 to 200 ° C for 10 to 20 minutes. The steam can help not only cook the pig's scales, bean curds, glutinous rice, but also maintain its original taste. To activate the oil component extracted from the pig scaffold.

If the temperature is less than 150 ° C or less than 10 minutes, the oil extracted from the pig scaffold may not be sufficient and the irradiation time may be prolonged. On the other hand, if the temperature exceeds 200 ° C or exceeds 20 minutes, Ingredients may be removed or the surface may be too hot to detract from the texture.

Thereafter, the pressure chamber is not opened to the atmosphere but the pressure is reduced to further remove the water vapor inside the chamber in the form of condensed water. A drain port is provided under the chamber to discharge the water to the outside , Which can be performed by adjusting the pressure to irradiate the high-temperature steam, and it is preferable to maintain the internal pressure at 0.4 to 0.8 MPa.

If the pressure is reduced to less than 0.4 MPa, the component having a peculiar flavor inherent to the swine / glutinous rice can be removed together with water. Conversely, if the pressure exceeds 0.8 MPa, the amount of water to be condensed is too small, .

After the decompression process is completed, the chamber door is opened to remove the fat component of the pig scaffold attached to the pig swine, glutinous rice cake, and bean curd, which is extracted from the pig scaffold sufficiently. It can be rinsed within ~ 1 minute to remove fatty substances from pig scaffold. If it is rinsed in less than 30 seconds, the removal of foreign substances in the fat component may be insignificant and the texture may be deteriorated as well as the taste. On the other hand, if it exceeds 1 minute, pigs can be extracted, glutinous rice, Do.

In this way, when the oil extracted from the pig scaffold is inserted into glutinous rice or bean paste, which is the main ingredient of the beef pork, the lubrication action not only facilitates the process of inserting the soy sauce, but also the benefit of removing the pig- .

Next, the dried seaweed is poured into boiling water and then the water is removed. When the step of mixing the pouched pork meat, the above-mentioned bean curd, the glutinous rice, , And the above-mentioned wuchuan is diluted with the half-sensation incurred from the pigs' pork or pork, and has a clear taste. The wuchu is rich in the fiber and the minerals, .

Next, the step of filling the pork chowder with the pork chowder mixed with the pork chowder and the corn starch, boiled with the boiling water, and then grinding the pork chowder It goes through. This step is the process of making the final pellet product by pouring the pellets and the pellets into the boiling water. Such steaming is intended to prevent the oil extracted from the pig scaffold from being removed, and it is preferable to keep the pressure at the time of striking equal to the pressure of the decompression described above.

That is, it is maintained at 0.4 to 0.8 MPa. If it is less than 0.4 MPa, it can be removed together with the condensed water as well as the inherent flavor of the pomegranate / glutinous rice, If it is more than MPa, the amount of water to be condensed is very small, so that it can be steamed for a long time and the process efficiency can be reduced.

Example

Wash 14.4 ㎏ of pork with salt water, rinse with clear water, and prepare 10 kg of dried glutinous rice.

The porcine chaff and glutinous rice were put into a pressurizing chamber with a pressure of 10 kg and mashed pork scoop. The door was closed, and the high-temperature steam of 180 ° C was irradiated for 15 minutes while maintaining a pressure of 1.2 MPa through the steam nozzle.

Then, the pressure of the high-temperature steam was adjusted to 0.6 MPa, and the decompression was performed for 5 minutes. Then, the door of the chamber was opened to remove the swine, glutinous rice, and the surface of the swine, and immediately rinsed with hot water at 50 ° C for 30 seconds to remove foreign substances from the swine scaffold.

Next, 10 kg of dried rice bran was poured into boiling water, and then the water was removed. Then, 24 kg of minced pork, the above-mentioned bean curd, the above glutinous rice, And the mixture was mixed with 2 kg of pork loin and 0.2 kg of corn starch to make a mixture of 5 kg of chopped wave, 1 kg of chopped garlic, 0.5 kg of ginger juice, 0.1 kg of black pepper and 0.4 kg of salt, Was poured into the pig louse and steamed for 20 minutes while maintaining the pressure of 0.6 MPa with boiling water to prepare a glutinous rice paste according to the present invention.

Test Example

The glutinous rice gruel according to the examples was subjected to a sensory test on ten tasters and is shown in Table 1 below.

division Pig catch A sweet taste A clear taste Crunchy texture Uniqueness Tasting 1 × △ ○ ○ Tasting 2 × △ ○ ○ Tasting 3 × △ △ ○ Tastee 4 △ ○ △ △ Tasting 5 △ ○ △ ○ Tasting 6 × △ ○ ○ Tasting 7 × ○ ○ ○ Tasting 8 △ ○ △ △ Tasting 9 × △ ○ ○ Tasting 10 × ○ ○ ○

(○: strongly male: good, △: felt: normal, ×: little felt: none)

Referring to the above Table 1, it was confirmed that the glutinous rice sausage according to the present invention had little swine catching, suited with its own flavor, strong clear taste, and good texture.

Claims (8)

Preparing a dried glutinous rice, adding the swine juice and glutinous rice to the mashed pork scaffold and the compaction chamber, and then irradiating the hot steam with the hot steam;
Drying the dried wheat bran with boiling water, removing the water, and mixing the raw beef including the minced pork, the malt bean, the glutinous rice, the defatted bean sprouts and the red pepper; And
And filling the pork chowder with the pork chowder mixed with the pork chowder and corn starch by boiling the pork chowder sauce containing the prawn chicken, minced garlic, ginger juice, black pepper and salt, and boiling the soup with boiling water, ≪ / RTI >
The method according to claim 1,
The inside of the pressurizing chamber Wherein the pressure is in the range of 1.0 to 1.5 MPa.
3. The method of claim 2,
Wherein the inner pressure is formed by the high-temperature steam to be irradiated.
The method according to claim 1,
Wherein the high temperature steam irradiation is performed at a temperature of 150 to 200 DEG C for 10 to 20 minutes.
The method according to claim 1,
Further comprising the step of reducing the inner pressure of the chamber to 0.4 to 0.8 MPa after irradiation of the high-temperature steam.
The method according to claim 1,
Further comprising the step of removing a fatty component of the pig scaffold after the high-temperature steam is irradiated.
The method according to claim 1,
The instant pouring of the above-mentioned pouring-in step further includes pork pork, red pepper, pork chop, chopped onion, corn starch or chopped carrots, and the prawn sauce includes chopped green onion, minced garlic, ginger juice, black pepper or salt ≪ / RTI >
A glutinous rice paste characterized by being produced by any one of claims 1 to 7.