KR101946522B1 - Vacuum-packed rice porridge with abalone and Curcuma root and preparing method thereof - Google Patents
Vacuum-packed rice porridge with abalone and Curcuma root and preparing method thereof Download PDFInfo
- Publication number
- KR101946522B1 KR101946522B1 KR1020170062849A KR20170062849A KR101946522B1 KR 101946522 B1 KR101946522 B1 KR 101946522B1 KR 1020170062849 A KR1020170062849 A KR 1020170062849A KR 20170062849 A KR20170062849 A KR 20170062849A KR 101946522 B1 KR101946522 B1 KR 101946522B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- abalone
- viscera
- dried
- Prior art date
Links
Images
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L17/50—Molluscs
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 각각 진공포장된, 건조된 전복살과 내장의 혼합물 15~25 중량부, 찹쌀 220~280 중량부, 흑미 15~25 중량부, 울금분말 4~6 중량부, 구기자 4~6 중량부, 건조 표고버섯 4~6 중량부, 소금 1.5~2.5 중량부 및 참기름 2~15 중량부를 포함하는 진공포장 울금전복죽 및 이의 제조방법에 관한 것으로, 울금으로 처리된 전복과 울금분말을 포함하여 전복죽을 끓일 수 있는 모든 재료를 계량 및 손질하여 포장한 것으로 가정 등에서 간편하게 울금이 다량 함유된 울금전복죽을 끓일 수 있다.The present invention relates to a method for producing a poultry meat product comprising 15 to 25 parts by weight of a vacuum packed, dried mixture of overturned and viscous pieces, 220 to 280 parts by weight of glutinous rice, 15 to 25 parts by weight of black rice, 4 to 6 parts by weight of wolfberry powder, , 4-6 parts by weight of dried shiitake mushroom, 1.5-2.5 parts by weight of salt and 2-15 parts by weight of sesame oil, and a process for producing the same. The present invention also relates to a process for producing the same, All the ingredients that can be boiled are weighed and trimmed and can be easily boiled at home and at home.
Description
본 발명은 울금을 넣은 전복죽에 관한 것으로, 보다 상세하게는 울금과 전복을 포함하여 손질된 전복죽 재료를 진공포장하여 간단하게 끓여먹을 수 있는 울금전복죽에 관한 것이다.More particularly, the present invention relates to a roasted potato sauce which can be easily boiled and eaten by vacuum packing the roasted potato sauce materials including roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted beef.
울금(鬱金, Curcuma root, Curcuma Longa Linn)은 생강과에 속하는 여러해살이풀로, 우리나라에서는 을금(乙金), 걸금(乞金), 옥금(玉金), 왕금(王金), 심황(深黃)이라고도 부르며, 북부의 산악지대를 제외한 각지에서 재배되고 있다. Curcuma root (Curcuma root) is a perennial plant belonging to the genus Ginger. In Korea, it is known as a goldfish, a goldfish, a goldfish, a goldfish,黄) is also called, and is cultivated in various areas except the northern mountainous areas.
울금의 주성분은 커큐미노이드(curcuminoid)이며, 이 중에서 커큐민(curcumin)이 가장 많이 함유되어 있고, p-히드록시신나모일페루로일메탄(p-hydroxycinnamoylferuloylmethane) 및 p,p'-디히드록시신나모일페루로일메탄(p,p'-dihydroxycinnamoylferuloylmethane)으로 이루어진 황색색소가 약 0.3중량% 정도 함유되어 있다. 그 외에도 정유성분 1~5중량%, 불휘발성유 약 2.4중량%, 전분 약 50중량%, 조섬유 약 5중량%, 회분 약 4중량%, 수분 약 16중량% 정도가 함유되어 있다. Curcuminoids are the main components of the ginger, and curcumin is the most abundant, and p-hydroxycinnamoylferuloylmethane and p, p'-dihydroxycinne About 0.3% by weight of a yellow pigment consisting of p, p'-dihydroxycinnamoylferuloylmethane is contained. In addition, it contains about 1 to 5% by weight of essential oil, about 2.4% by weight of nonvolatile oil, about 50% by weight of starch, about 5% by weight of crude fiber, about 4% by weight of ash, and about 16% by weight of moisture.
울금은 '본초강목', '동의보감' 등의 고서에서 이담작용, 위액분비 촉진 작용, 이뇨 작용, 해독 기능, 항암 및 항염, 항산화 작용 등이 있는 것으로 알려져 있다. 울금은 담분비촉진, 간장병, 담즙병 등에 효과가 있고, 방향성 건위제, 카타르성 담석증, 이뇨, 이담효과, 간장의 해독기능을 촉진시키는 작용이 있는 것으로 알려져 있다. 또한 울금에 함유된 커큐민은 항균, 항종양, 항산화, 항아밀로이드 및 항염작용을 가지고 있는 것으로 알려져 있다. 항염작용은 에이코사노이드(eicosanoid) 생합성의 억제에 의해서 기능이 수행되는 것으로 보고 있다. 또한 커큐민은 산화에 의한 DNA 손상과 지질의 산화를 억제하고, 항산화작용과 자유라디칼의 청소부 역할을 한다. 아울러, 커큐민은 대장암의 초기 발암과정을 차단하며, 벤조피렌(benzopyrene)에 의한 DNA 어덕트(adduct)의 형성을 억제하여 항발암작용 및 항돌연변이 작용을 하는 것으로 알려져 있다. 커큐민은 또한 쥐실험에서 피부암, 위암, 구강암의 형성 및 촉진을 억제하고, 위암 형성을 억제한다고 보고되었다. Ulgum is known to have dementia, gastric secretion, diuretic, detoxification, anticancer and anti-inflammation, and antioxidant activity in herbs such as 'herbaceous gangmok' and 'Dongbibogam'. Ulgum is effective in promoting the secretion, liver and bile disease, and is known to have an action to promote directional noodles, catarrhoids, diuresis, dementia and hepatocyte detoxification. Curcumin is also known to have antibacterial, antitumor, antioxidant, anti-amyloid and anti-inflammatory properties. The anti-inflammatory action is believed to be performed by inhibition of eicosanoid biosynthesis. Curcumin also inhibits oxidative DNA damage and lipid oxidation, and acts as an antioxidant and free radical scavenger. In addition, curcumin inhibits the early carcinogenesis of colon cancer and inhibits the formation of DNA adducts by benzopyrene, and thus is known to have anticarcinogenic and antimutagenic effects. Curcumin has also been reported to inhibit the formation and promotion of skin cancer, stomach cancer, oral cancer, and gastric cancer formation in mouse experiments.
울금은 이렇게 많은 효능이 있고 몸에 좋으나, 맵고 쓴맛이 있어 일반적인 식품으로 이용하기는 어려운 문제가 있다. 이러한 이유로 울금은 오래전부터 몸에 좋다고 알려져 있음에도 불구하고 그 이용은 매우 제한적이다. Ulgum has so much efficacy and good body, but it has spicy and bitter taste, so it is difficult to use it as general food. For this reason, Ulguk has long been known to be good for the body, but its use is very limited.
전복은 원시복족목(原始腹足目) 전복과에 딸린 연체동물을 총칭하는 것으로, 중국의 진시황제가 불로장생을 위해 먹었다고 전해질 정도로 예로부터 귀하게 대접 받아온 주요 수산물 중 하나이다. 정약전의 <자산어보>에는 전복을 복어(鰒魚)라는 이름으로 소개하며 '살코기는 맛이 달아서 날로 먹어도 좋고 익혀 먹어도 좋지만 가장 좋은 방법은 말려서 포를 만들어 먹는 것이다. 그 내장은 익혀 먹어도 좋고 젓갈을 담가 먹어도 좋으며 종기 치료에 효과가 있다'라고 기록되어 있다. Abalone is a generic term for molluscs attached to the abalone and abalones in the raw horsetail, and it is one of the major marine products that have been handed over from ancient times to such an extent that they are said to have been eaten for the burrowing in China. In the <assetbook> of Jeong Yak-jeon, abalone is introduced in the name of 鰒 魚, and 'lean meat is tasty and can be eaten raw or cooked, but the best way is to make and eat poo. Its gut can be cooked, it can be eaten in seaweed, and it is effective in treating boils. "
전복은 고단백, 저지방 식품으로 영양이 체내에서 잘 흡수되어 회복기의 환자나 노약자를 위한 건강식으로 많이 쓰인다. 전복에 들어 있는 타우린, 아르기닌, 메티오닌, 시스테인 등의 아미노산은 특유의 오돌오돌하게 씹히는 촉감과 어울려 맛을 내는데 중요한 역할을 한다. Abalone is a high-protein, low-fat food that is well absorbed in the body and is often used as a health food for patients and elderly people in recovery. Amino acids such as taurine, arginine, methionine, and cysteine in abalone play an important role in tasting with unique crunchy texture.
전복은 회로 먹거나 익혀서 먹으며, 전복을 익혀서 먹는 요리에는 전복죽, 전복볶음, 전복찜 등이 있다. 특히 전복죽은 예전부터 환자나 원기가 부족한 사람에게 보양식으로 이용되었으며, 최근에는 식사대용으로도 각광받고 있다. Abalone is eaten by circuit, cooked and eaten, and abalone cooked to eat eunbokjuk, abalone stir, steamed abalone. Especially, it has been used as a recipe for people who have been suffering from a lack of patient or a long time ago.
본 발명은 일반적으로 식품으로 이용하기 어려운 울금을 전복과 함께 죽으로 만듦으로써 울금을 다량 함유하면서도 맛이 좋은 울금전복죽을 제공하는 것을 목적으로 한다. 또한, 본 발명은 울금과 전복을 함유한 울금전복죽의 맛을 그대로 유지하면서 간편하게 끓여 먹을 수 있도록 원료들을 진공포장한 울금전복죽을 제공하는 것을 목적으로 한다. The object of the present invention is to provide Ulgum, which is generally difficult to use as a food, by making it with abalone to die, and having a high content of Ulgum while having good taste. It is another object of the present invention to provide Ulguk Jeonbokjuk which vacuum-packs raw materials so as to boil and eat easily while maintaining the taste of Ulguk eunjebjuk containing Ulgum and Abalone.
상기 목적을 달성하기 위하여, 본 발명에서는,In order to achieve the above object, in the present invention,
울금분말을 혼합하여 끓인 물에 세척된 전복을 넣어 삶는 단계;Mixing the koi powder with boiled water and boiling the washed abalone;
상기 삶은 전복을 전복살과 내장으로 분리한 후 얇게 써는 단계;Separating the abalone with the abalone and the viscera, and then thinning the abalone;
상기 얇게 썬 전복살과 내장을 건조시키는 단계;Drying said sliced loin and viscera;
상기 건조된 전복살과 내장을 잘게 다지는 단계;Finishing said dried overturned flesh and intestines;
상기 다진 전복살과 내장의 혼합물 15~25 중량부, 찹쌀 220~280 중량부, 흑미 15~25 중량부, 울금분말 4~6 중량부, 구기자 4~6 중량부, 건조 표고버섯 4~6 중량부, 소금 1.5~2.5 중량부 및 참기름 2~15 중량부를 개별적으로 진공포장하는 단계; 및15 to 25 parts by weight of a mixture of chopped onion and viscera, 220 to 280 parts by weight of glutinous rice, 15 to 25 parts by weight of black rice, 4 to 6 parts by weight of wolfberry powder, 4 to 6 parts by weight of ginger powder, 4 to 6 parts by weight of dried mushroom 1.5 to 2.5 parts by weight of salt and 2 to 15 parts by weight of sesame oil, respectively; And
상기 진공포장된 성분을 종합포장하는 단계를 포함하는 진공포장 울금전복죽의 제조방법을 제공한다.And a step of integrally packaging the vacuum packaged components.
상기 진공포장 울금전복죽의 제조방법에서, 울금분말을 혼합하여 끓인 물은 물 100㎖를 기준으로 울금분말 5~15g 혼합한 것임이 바람직하다.In the above-mentioned vacuum packaging method, it is preferable that the boiled water mixed with the wool powder is mixed with 5-15 g of the wool powder based on 100 ml of water.
또한, 본 발명에서는,Further, in the present invention,
각각 진공포장된, 건조된 전복살과 내장의 혼합물 15~25 중량부, 찹쌀 220~280 중량부, 흑미 15~25 중량부, 울금분말 4~6 중량부, 구기자 4~6 중량부, 건조 표고버섯 4~6 중량부, 소금 1.5~2.5 중량부 및 참기름 2~15 중량부를 포함하고, 15 to 25 parts by weight of a mixture of dried and overturned garlic and viscera, 220 to 280 parts by weight of glutinous rice, 15 to 25 parts by weight of black rice, 4 to 6 parts by weight of corn powder, 4 to 6 parts by weight of dried ginger, 4 to 6 parts by weight of mushroom, 1.5 to 2.5 parts by weight of salt and 2 to 15 parts by weight of sesame oil,
상기 건조된 전복살과 내장의 혼합물은, 세척된 전복을 울금분말을 혼합하여 끓인 물에 넣어 삶는 단계; 상기 삶은 전복을 전복살과 내장으로 분리한 후 얇게 써는 단계; 상기 얇게 썬 전복살과 내장을 건조시키는 단계; 및 상기 건조된 전복살과 내장을 잘게 다지는 단계에 의하여 제조된 것을 특징으로 하는 진공포장 울금전복죽을 제공한다.The dried overturned and viscous mixture is prepared by mixing the washed overturned corn flour with boiled water and boiling it; Separating the abalone with the abalone and the viscera, and then thinning the abalone; Drying said sliced loin and viscera; And a step of finely grinding the dried overturned garlic and the viscera.
상기 진공포장 울금전복죽에서, 울금분말을 혼합하여 끓인 물은 물 100㎖를 기준으로 울금분말 5~15g 혼합한 것임이 바람직하다.It is preferable that the boiled water obtained by mixing the ugly powder in the vacuum-packed umbrella is mixed with 5 to 15 g of ugly powder based on 100 ml of water.
본 발명의 진공포장 울금전복죽은 울금으로 처리된 전복과 울금분말을 포함하여 전복죽을 끓일 수 있는 모든 재료를 계량 및 손질하여 진공포장한 것으로, 보존이 용이하고 장기간 보존이 가능하면서, 가정 등에서 간편하게 전복죽을 끓일 수 있다.The vacuum packaging material of the present invention is vacuum-packed in all the materials that can be boiled, including abalone powder and ugly powder, which are processed in the vacuum packing material, and can be stored for a long time. Lt; / RTI >
전복죽에 울금을 그대로 첨가하면 울금 특유의 쓴맛으로 인하여 전복죽의 맛이 저하되는 문제점이 있었으나, 본 발명에서는 먼저 울금분말이 혼합된 물에 전복을 넣어 삶고 말린 후 전복죽을 끓일 때 울금분말을 소량만 첨가함으로써 맛의 저하 없이 울금이 다량 함유된 울금전복죽을 얻을 수 있다. However, in the present invention, first, when the abalone is put into the water mixed with the koi powder, when the koji-zukin is boiled, only a small amount of koi powder is added So that it is possible to obtain kojukjuk jjuk which contains a large amount of koi without lowering the taste.
본 발명의 울금전복죽은 울금에 함유된 높은 함량의 미네랄성분이 죽에 함유되어 영양적으로 우수할 뿐만 아니라 처리 과정에서 전복의 식감 또한 더 좋아지게 된다. 또, 울금의 향에 의하여 전복의 비릿한 맛이 없어져서 맛이 향상되고, 전복과 울금의 효과를 동시에 갖게 되므로 더욱 건강에 유익한 건강식으로 이용될 수 있다.In the present invention, a high content of minerals contained in Ulgum is contained in the porridge and nutritionally excellent, and the texture of the abalone is also improved in the process. In addition, the flavor of the abalone is eliminated by the incense of Ulgum, and the taste is improved, and the effect of the abalone and the Ulgum is simultaneously obtained, so that it can be used as a health food which is more beneficial to health.
도 1 내지 7은 본 발명의 울금전복죽을 제조하는 공정을 보여주는 사진으로,
도 1은 울금분말을 넣어 끓인 물에 삶은 전복 사진이며,
도 2는 삶은 전복살과 내장을 분리한 후의 사진이며,
도 3은 전복살과 내장을 분리한 후 얇게 썰어서 건조시킨 후의 사진이고,
도 4는 숙성 및 건조된 전복살과 내장을 잘게 다진 사진이며,
도 5 내지 6은 쌀과 흑미 등에 위와 같이 말린 전복 및 울금분말 등을 넣고 죽을 끓이는 과정의 사진이며,
도 7은 완성된 울금전복죽의 사진이다. Figs. 1 to 7 are photographs showing the process for producing the koi-zukuguja of the present invention,
Fig. 1 is a photograph of the abalone over boiled in boiling water containing koi powder,
Fig. 2 is a photograph of the boil after separating the abalone and the viscera,
Fig. 3 is a photograph of the slices obtained by separating the abalone and the viscera and then slicing them.
Fig. 4 is a photograph of a minced and dried overturned flesh and a viscid viscera,
Figs. 5 to 6 are photographs of the processes of boiling rice with rice and black rice,
Fig. 7 is a photograph of the completed Ulugumun.
본 발명의 진공포장 울금전복죽의 바람직한 실시예를 설명한다. 본 발명의 진공포장 울금전복죽은 4인 기준으로, 각각 포장된, 건조 전복살과 내장의 혼합물 15~25g, 찹쌀 220~280g, 흑미 15~25g, 울금분말 4~6g, 구기자 4~6g, 건조 표고버섯 4~6g, 소금 1.5~2.5g 및 참기름 2~15g을 포함한다.A preferred embodiment of the vacuum-packed corundum of the present invention will be described. The vacuum-packed koi of the present invention is a mixture of 15-25 g of a mixture of dried upturned garlic and viscera packaged in a package of 4 persons, 220-280 g of glutinous rice, 15-25 g of black rice, 4-6 g of urokin powder, 4 ~ 6g of shiitake mushroom, 1.5 ~ 2.5g of salt and 2 ~ 15g of sesame oil.
먼저, 전복을 깨끗하게 세척하고, 세척한 전복을 울금분말을 혼합하여 끓인 물에 넣어 삶는다. 물 100㎖를 기준으로 울금분말 5~15g을 넣는 것이 바람직하다. 이 과정에서 전복의 비릿한 냄새가 없어지고 보존성이 높아지며, 울금의 향이나 쓴맛도 줄어들어 죽에 넣었을 때 생소한 향이나 맛이 나지 않게 된다.First, the abalone is washed clean, and the washed abalone is mixed with the ugly powder and boiled in boiling water. It is preferable to add 5 to 15 g of ugly powder based on 100 ml of water. In this process, the abrasion of the abalone disappears and the preservability is improved, and the scent and bitter taste of the scallion is reduced.
울금분말을 혼합하여 끓인 물에 삶은 전복의 껍질을 제거하고 전복살과 내장을 분리한다. Remove the bark of boiled abalone in boiled water by mixing gangguk powder, and separate abalone and viscera.
분리한 전복살과 내장은 얇게 썰어서 건조시킨다. 건조된 전복살과 내장은 잘게 다진다. 전복살과 내장의 혼합비율은 통상 전복 한마리에 함유된 전복살과 내장의 혼합비율에 따라 적절하게 선택한다.Slice and dry the separated abalone and organs. Dried abalone and intestines are chopped. The mixing ratio of abalone and viscera is normally selected according to the mixing ratio of abalone and viscera contained in one abalone.
흑미(검은 쌀)에는 항산화, 항암, 항궤양효과가 있는 것으로 알려진 안토시아닌 색소가 검은콩보다 4배 이상 들어있으며, 비타민 B군을 비롯하여, 철, 아연, 셀레늄 등이 무기염류가 일반 쌀의 5배 이상 함유되어 있어, 노화와 여러 질병을 일으키는 체내의 활성산소를 효과적으로 중화시킬 뿐 아니라 심장질환, 뇌졸중, 성인병, 암 예방에도 효과가 있다.Anthocyanin pigment, which is known to have antioxidant, anti-cancer and anti-ulcer effects, is contained in black rice (black rice) more than four times than black beans. Inorganic salts such as iron, zinc and selenium, including vitamin B group, It is effective not only to effectively neutralize active oxygen in the body which causes aging and various diseases but also to prevent heart disease, stroke, adult disease and cancer.
구기자는 하수오, 인삼과 함께 3대 명약으로 여겨지며, 콜린대사물질의 하나인 베타인이 풍부해서 간에 지방이 축적되는 것을 억제하는 효과가 있고, 약리작용으로는 비특이성 면역증강작용, 조혈작용, 콜레스테롤 강하작용, 항지방간 작용, 혈압강하, 혈당강하, 생장촉진, 항암작용 등이 알려져 있다. 구기자는 작게 절단하거나 분쇄하여 분말형태로 사용하는 것이 식감면에서 바람직하다.Gugija is considered to be one of the three major drugs along with ginseng and ginseng. It has an effect of inhibiting accumulation of liver fat due to abundant betaine, which is one of the cholines metabolites. Its pharmacological actions include nonspecific immune enhancement, hematopoiesis, cholesterol Action, anti-hepatic action, blood pressure lowering, blood glucose lowering, promotion of growth, and anticancer action are known. It is preferable to cut or grind the gugija in powder form to reduce or eliminate the gugija.
4인 기준으로 건조 전복살과 내장의 혼합물 15~25g, 찹쌀 220~280g, 흑미 15~25g, 울금분말 4~6g, 구기자 4~6g, 건조 표고버섯 4~6g, 소금 1.5~2.5g 및 참기름 2~15 중량부를 각각 진공포장한다. It is a mixture of 15 ~ 25g of glutinous rice and 220 ~ 280g of glutinous rice, 15 ~ 25g of black rice, 4 ~ 6g of gangguk powder, 4 ~ 6g of gugija, 4 ~ 6g of dried shiitake mushroom, 1.5 ~ 2.5g of salt and sesame oil 2 to 15 parts by weight are each vacuum packed.
4인 기준으로 건조시킨 전복살과 내장의 혼합물 20g, 찹쌀 250g, 흑미 20g, 울금분말 5g, 구기자 5g, 건조 표고버섯 5g, 소금 2g 및 참기름 5g의 양으로 포장하는 것이 보다 바람직하다.It is more preferable to pack in an amount of 20 g of the mixture of abalone and viscera dried on the basis of 4 persons, 250 g of glutinous rice, 20 g of black rice, 5 g of corn gluten powder, 5 g of dried ginger, 5 g of dried shiitake mushroom, 2 g of salt and 5 g of sesame oil.
이렇게 진공포장된 개별 성분을 함께 포장하면 진공포장 울금전복죽이 완성된다. 개별 성분을 진공포장함으로써 장기간 보존이 용이하고, 개별 성분을 함께 포장함으로써 필요시 간편하게 전복죽을 끓일 수 있다.When the vacuum packed individual components are packed together, the vacuum packed beetle is completed. Vacuum packaging of individual components facilitates long-term preservation, and individual components can be packed together to easily boil the mung bean jam if necessary.
상기 진공포장된 울금전복죽(4인 기준)으로 전복죽을 끓이는 방법은 다음과 같다.The method of boiling the above-mentioned vacuum-packed kojukjuk (based on 4 persons) is as follows.
먼저, 진공포장된 울금전복죽 내의 찹쌀과 흑미를 헹궈서 물기를 뺀 후 냄비에 넣고 참기름을 넣어 살짝 볶아준다. First, rinse the glutinous rice and black rice in the vacuum packed gilt-eunjakjuk, and drain it. Then put it in a pan and put sesame oil in it.
참기름에 볶은 쌀에 물 1.5~2.0ℓ를 붓고, 건조 전복, 울금분말, 구기자, 건조 표고버섯을 넣어서 쌀이 풀어질 때까지 끓여준다. 이때 기호에 따라 양파, 당근 등의 채소를 다져서 넣어줄 수 있으며, 죽이 다 끓으면 소금으로 간을 한다. Pour 1.5 ~ 2.0 liters of water into the sesame oil roasted rice, boil it until the rice is loosened by adding dried abalone, ugly powder, gugija and dried shiitake mushrooms. At this time, you can fill in the vegetables such as onions and carrots according to your preferences.
<< 실시예Example 1> 1>
진공포장 Vacuum packaging 울금전복죽의Ulgum 제조 Produce
전복을 깨끗하게 세척하였다. 물 100㎖와 울금분말 10g을 넣어 끓인 물에 세척된 전복 1kg을 넣어 삶았다. 삶아진 울금은 도 1과 같다. Abalone was washed cleanly. 100 ml of water and 10 g of uroguard powder were added, and 1 kg of the abalone washed in boiled water was added and boiled. The boiled fish is shown in Fig.
삶은 전복살과 내장을 분리한 후(도 2) 얇게 썰어서 건조시켰다(도 3). Life was separated from abalone and viscera (Fig. 2) and then sliced and dried (Fig. 3).
숙성 및 건조된 전복살과 내장을 잘게 다졌다(도 4)(Fig. 4). ≪ tb > < TABLE >
다진 전복살과 내장의 혼합물 20g, 찹쌀 250g, 흑미 20g, 울금분말 5g, 구기자 5g, 말린 표고버섯 5g, 소금 2g 및 참기름 5g을 각각 진공포장한 후 함께 포장하였다. 20g of glutinous rice, 250g of glutinous rice, 20g of black rice, 5g of gangguk powder, 5g of gugija, 5g of dried shiitake mushroom, 2g of salt and 5g of sesame oil were packed together and packed together.
<< 실시예Example 2> 2>
진공포장 Vacuum packaging 울금전복죽을The 이용한 Used 울금전복죽의Ulgum 요리 Cooking
실시예 1의 포장된 울금전복죽을 사용하여 울금전복죽을 끓였다.The packaged kojukjuk jjang of Example 1 was used to boil the kojukjangjuk.
먼저, 찹쌀과 흑미를 30분 동안 물에 담궈두었다가 한두번 헹구고 물기를 뺀 후 냄비에 넣고 참기름을 넣어 살짝 볶았다. 볶은 쌀에 물 1.8ℓ를 붓고 말린 전복, 울금분말, 구기자, 말린 표고버섯을 넣어서 쌀이 풀어질 때까지 끓여주었다(도 5 및 도 6). 끓인 후 기호에 맞게 소금으로 간을 하였다.First, glutinous rice and black rice were soaked in water for 30 minutes. After rinsing once or twice, the water was drained and put in a pan. Then, sesame oil was added and lightly roasted. 1.8 ℓ of water was poured into the roasted rice, and the dried abalone, ugly powder, gugija and dried shiitake were added and boiled until the rice was loosened (FIGS. 5 and 6). After boiling, salt was added to suit the taste.
완성된 죽은 울금이 함유되어 전체적으로 노란색을 띤다(도 7).The finished dead Ulva is contained and is yellow overall (Fig. 7).
<< 실험예Experimental Example 1> 1>
관능검사Sensory test
본 발명의 울금전복죽의 관능검사는 10대에서 50대까지 각 연령대별로 5명씩 총 25명을 선정하여 본 실험의 목적과 평가방법에 대한 교육을 한 후 5점 척도법으로 실시하였다. 관능검사 설문조사는 본 발명의 울금전복죽과, 대조구로 울금을 첨가하지 않은 일반전복죽을 평가하는 방식으로 이루어졌다. In the sensory test of Uljedmunjukjuk according to the present invention, a total of 25 persons were selected for each ages from 10 to 50 years old. The sensory evaluation questionnaires were conducted by the method of evaluating the kojjukjuk of the present invention and the general kojukjuk without the kojang as a control.
관능평가 항목은 전복죽의 외관(appearance), 색상(color), 향미(flavor), 조직감(texture), 맛(taste) 및 종합적인 기호도(overall acceptability)에 대하여 5단계 채점법으로 매우 좋다(5점), 좋다(4점), 그저 그렇다(3점), 나쁘다(2점), 매우 나쁘다(1점)로 평가하였다. The sensory evaluation items are very good (5 points) with 5 step scoring method for appearance, color, flavor, texture, taste and overall acceptability. , Good (4 points), just (3 points), bad (2 points), and very bad (1 point).
관능검사에 참여한 지원자들은 설문지에 나이와 성별 등을 기록하고 전복죽 20g을 입 안에 넣고 20초간 씹어 섭취하고, 물로 입을 세척하고 10분 경과된 후 다음 시료를 평가하였다. 관능검사의 결과를 하기 표 1에 나타내었다. The volunteers who participated in the sensory test were asked to record their age and gender in the questionnaire, and 20 g of gruelmilk was placed in the mouth, chewed for 20 seconds, washed with water, and after 10 minutes, the next sample was evaluated. The results of the sensory test are shown in Table 1 below.
기호도Comprehensive
Likelihood
상기 표 1의 결과에서 알 수 있듯이, 관능검사에서 본 발명의 울금전복죽은 울금을 사용하지 않은 일반전복죽에 비하여 외관, 색상, 향미, 조직감, 맛 및 종합적인 기호도의 모든 면에서 우수하였다.As can be seen from the results of the above Table 1, in the sensory test, the present invention was superior in all aspects of appearance, color, flavor, texture, taste, and overall acceptability compared to general unplasticized jugujang without using ugum.
Claims (4)
상기 삶은 전복을 전복살과 내장으로 분리한 후 얇게 써는 단계;
상기 얇게 썬 전복살과 내장을 건조시키는 단계;
상기 건조된 전복살과 내장을 잘게 다지는 단계;
상기 다진 전복살과 내장의 혼합물 15~25 중량부, 찹쌀 220~280 중량부, 흑미 15~25 중량부, 울금분말 4~6 중량부, 구기자 4~6 중량부, 건조 표고버섯 4~6 중량부, 소금 1.5~2.5 중량부 및 참기름 2~15 중량부를 개별적으로 진공포장하는 단계; 및
상기 진공포장된 성분을 종합포장하는 단계를 포함하는 진공포장 울금전복죽의 제조방법.Mixing 5 ~ 15g of ugly powder on the basis of 100ml of water, adding the washed abalone to boiled water, and boiling;
Separating the abalone with the abalone and the viscera, and then thinning the abalone;
Drying said sliced loin and viscera;
Finishing said dried overturned flesh and intestines;
15 to 25 parts by weight of a mixture of the above-mentioned chopped abalone and viscera, 220 to 280 parts by weight of glutinous rice, 15 to 25 parts by weight of black rice, 4 to 6 parts by weight of corn powder, 4 to 6 parts by weight of ginger, 1.5 to 2.5 parts by weight of salt and 2 to 15 parts by weight of sesame oil, respectively; And
And collectively packaging the vacuum packaged components.
상기 건조된 전복살과 내장의 혼합물은, 세척된 전복을 물 100㎖를 기준으로 울금분말 5~15g을 혼합하여 끓인 물에 넣어 삶는 단계; 상기 삶은 전복을 전복살과 내장으로 분리한 후 얇게 써는 단계; 상기 얇게 썬 전복살과 내장을 건조시키는 단계; 및 상기 건조된 전복살과 내장을 잘게 다지는 단계에 의하여 제조된 것을 특징으로 하는 진공포장 울금전복죽.
15 to 25 parts by weight of a mixture of dried and overturned garlic and viscera, 220 to 280 parts by weight of glutinous rice, 15 to 25 parts by weight of black rice, 4 to 6 parts by weight of corn powder, 4 to 6 parts by weight of dried ginger, 4 to 6 parts by weight of mushroom, 1.5 to 2.5 parts by weight of salt and 2 to 15 parts by weight of sesame oil,
The mixture of the dried overturned garlic and the viscera is prepared by mixing 5 ~ 15 g of corn powder with 100 ml of water and boiling the washed overturned mixture into boiled water. Separating the abalone with the abalone and the viscera, and then thinning the abalone; Drying said sliced loin and viscera; And a step of finely grinding the dried overturned flesh and organs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020170062849A KR101946522B1 (en) | 2017-05-22 | 2017-05-22 | Vacuum-packed rice porridge with abalone and Curcuma root and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020170062849A KR101946522B1 (en) | 2017-05-22 | 2017-05-22 | Vacuum-packed rice porridge with abalone and Curcuma root and preparing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20180127740A KR20180127740A (en) | 2018-11-30 |
| KR101946522B1 true KR101946522B1 (en) | 2019-02-11 |
Family
ID=64560889
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020170062849A KR101946522B1 (en) | 2017-05-22 | 2017-05-22 | Vacuum-packed rice porridge with abalone and Curcuma root and preparing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101946522B1 (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101715320B1 (en) * | 2016-09-26 | 2017-03-10 | 전남도립대학교산학협력단 | Preparation method of semi-dried seasoning abalone meat |
-
2017
- 2017-05-22 KR KR1020170062849A patent/KR101946522B1/en active IP Right Grant
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101715320B1 (en) * | 2016-09-26 | 2017-03-10 | 전남도립대학교산학협력단 | Preparation method of semi-dried seasoning abalone meat |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20180127740A (en) | 2018-11-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100655179B1 (en) | The chicken and method to product fried chicken of herb medicine | |
| KR101992212B1 (en) | Manufacturing method of nutritious dumpling | |
| KR101973386B1 (en) | Broiled ribs made of Neungi mushroom sauce with herb medicine extract and manufacturing method of the same | |
| KR101388438B1 (en) | Cooking food using Woorimatdag No. 1 and No. 2 | |
| KR101074354B1 (en) | A method of preparing sauce containing spawn of pollack | |
| KR20200054561A (en) | Method for manufacturing ddeokgalbi comprising mealworm | |
| KR101914440B1 (en) | The method of a mudfish of jjambbong | |
| KR101499066B1 (en) | Freeze-Thaw Dried Walleye Pollack with Sweet and Sour Sauce, and Method for Manufacturing The Same | |
| KR101946522B1 (en) | Vacuum-packed rice porridge with abalone and Curcuma root and preparing method thereof | |
| KR20180127742A (en) | Abalone slice with Curcuma root and preparing method thereof | |
| KR101469932B1 (en) | Boiled Rice Containing Freeze-Thaw Dried Walleye Pollack and Cirsium setidens, and Method for Manufacturing The Same | |
| KR20080036266A (en) | Method for maturing meat products using grape juice and mushroom and matured meat products | |
| KR102673329B1 (en) | Production method of Tan-Tan sauce for Tan-Tan noodle using wild anchovy | |
| KR101497383B1 (en) | Freeze-Thaw Dried Walleye Pollack Burger, and Method for Manufacturing The Same | |
| KR102588734B1 (en) | Method for manufacturing jjamppong potato | |
| KR20140049253A (en) | Preparation method for sauce of chicken stew rice | |
| KR102456194B1 (en) | Traditioal orietal samgyetang with scorched rice and manufacturing method for the same | |
| KR102355097B1 (en) | Pollack sundae and its manufacturing method | |
| KR102355098B1 (en) | Pollack sundae with matsutake mushroom ingredient added and manufacturing method thereof | |
| KR102613704B1 (en) | Manufacturing method of instant food using shrimp | |
| KR102102476B1 (en) | The chicken roulade and preparation method thereof | |
| KR102123390B1 (en) | Method for Manufacturing Yukgaejang Seasoning Sauce for Noodle | |
| RU2468613C2 (en) | "konsky" meat-and-vegetable pate | |
| KR101806076B1 (en) | A process for the preparation of codonopis lanceolata chicken gang jeong and codonopis lanceolata chicken gang jeong prepared therefrom | |
| KR101792791B1 (en) | Meatballs using poria cocos and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |