KR102467794B1 - Method for producing frozen fried pork rice - Google Patents
Method for producing frozen fried pork rice Download PDFInfo
- Publication number
- KR102467794B1 KR102467794B1 KR1020220064294A KR20220064294A KR102467794B1 KR 102467794 B1 KR102467794 B1 KR 102467794B1 KR 1020220064294 A KR1020220064294 A KR 1020220064294A KR 20220064294 A KR20220064294 A KR 20220064294A KR 102467794 B1 KR102467794 B1 KR 102467794B1
- Authority
- KR
- South Korea
- Prior art keywords
- pork
- prepared
- fried rice
- rice
- preparing
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 155
- 235000009566 rice Nutrition 0.000 title claims abstract description 155
- 235000015277 pork Nutrition 0.000 title claims abstract description 96
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 240000007594 Oryza sativa Species 0.000 title description 119
- 235000013311 vegetables Nutrition 0.000 claims abstract description 28
- 241000234282 Allium Species 0.000 claims abstract description 26
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 26
- 238000010411 cooking Methods 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 16
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 15
- 244000000626 Daucus carota Species 0.000 claims abstract description 15
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 15
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 14
- 239000006002 Pepper Substances 0.000 claims abstract description 14
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 14
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 14
- 235000014121 butter Nutrition 0.000 claims abstract description 14
- 239000008162 cooking oil Substances 0.000 claims abstract description 14
- 235000015067 sauces Nutrition 0.000 claims abstract description 14
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 230000008014 freezing Effects 0.000 claims abstract description 10
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 9
- 241000209094 Oryza Species 0.000 claims abstract 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 claims description 13
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 claims description 13
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 240000005979 Hordeum vulgare Species 0.000 claims description 9
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 8
- 240000000599 Lentinula edodes Species 0.000 claims description 8
- 235000017803 cinnamon Nutrition 0.000 claims description 8
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 4
- 229910052956 cinnabar Inorganic materials 0.000 claims description 3
- 241000218691 Cupressaceae Species 0.000 claims 3
- 241000722363 Piper Species 0.000 claims 3
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract description 2
- 235000000832 Ayote Nutrition 0.000 abstract 1
- 241000219122 Cucurbita Species 0.000 abstract 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000015136 pumpkin Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 15
- 235000013372 meat Nutrition 0.000 description 15
- 238000002360 preparation method Methods 0.000 description 14
- 240000003889 Piper guineense Species 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 9
- 238000002156 mixing Methods 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 239000008213 purified water Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 244000301850 Cupressus sempervirens Species 0.000 description 3
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 3
- 240000009164 Petroselinum crispum Species 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 235000011197 perejil Nutrition 0.000 description 3
- 238000007493 shaping process Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 241001474374 Blennius Species 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 2
- 241000282887 Suidae Species 0.000 description 2
- 240000007313 Tilia cordata Species 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 244000305267 Quercus macrolepis Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 235000021167 banquet Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000000399 orthopedic effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000020354 squash Nutrition 0.000 description 1
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
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
-
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 준비한 돼지고기와 야채, 소금, 후추, 버터 및 식용유를 프라이팬에 볶아 볶음밥용 야채를 제조하는 단계; 상기 제조한 볶음밥용 야채에 밥, 간장, 데리야끼 소스 및 맛술을 넣어 볶아 볶음밥을 제조하는 단계; 및 상기 제조한 볶음밥을 급속냉동시키는 단계를 포함하여 제조하는 것을 특징으로 하는 냉동 돈육 볶음밥의 제조방법 및 상기 방법으로 제조된 냉동 돈육 볶음밥에 관한 것이다.The present invention comprises the steps of preparing vegetables for fried rice by frying prepared pork and vegetables, salt, pepper, butter and cooking oil in a frying pan; Preparing fried rice by adding rice, soy sauce, teriyaki sauce and cooking wine to the prepared fried rice vegetables; And it relates to a method for producing frozen pork fried rice, which comprises the step of rapidly freezing the prepared fried rice, and the frozen pork fried rice prepared by the method.
한국에서 소와 돼지는 가금류를 제외한 육류 중 가장 많은 비율로 소비되는 육류로서 다양한 부위로 분할되어 판매되고 있다. 이러한 소와 돼지는 도축된 이후 전문 업자를 통해서 각 부위별로 정형되며 각 부위에 따라 상이한 가격과 이름으로 판매되는 것이 보통이다.In Korea, cattle and pigs are meat consumed in the largest proportion among meats other than poultry, and are divided into various parts and sold. After these cows and pigs are slaughtered, they are shaped for each part through specialized vendors, and they are usually sold at different prices and names according to each part.
이러한 육류의 정형은 무거운 무게, 칼의 사용, 각 부위의 분류 등을 이유로 전문 업자(정형사)를 통해서 수행되는 것이 일반적이지만 전문업자가 정형하는 경우에도 소 또는 돼지에 포함된 근육을 전부 제품으로 분리하는 것은 불가능하다고 알려져 있다. 특히 분리가 어렵고 그 양이 많지 않은 머리, 뻐주변, 가죽 부근에는 위와 같은 전문 업자의 정형 이후에도 상당량의 근육조직이 남게 된다.It is common for such meat shaping to be performed by a professional (shaping) due to heavy weight, use of knives, classification of each part, etc. It is known that it is impossible to separate. In particular, a considerable amount of muscle tissue remains in the vicinity of the head, neck, and leather where separation is difficult and the amount is not large even after the above professional shaping.
일반적으로 정형 업자에 의하여 분리된 근육조직은 각 부위에 따라 제품으로 판매되며 정형 이후 남은 근육조직을 따로 분리하여 “뒷고기”라는 이름으로 소량 소비되고 있다. 실제로 다리, 등심, 갈비 등으로 분리하는 과정에서 별도의 부위로 분류할 정도가 되지 못해 떼어내는 잡육들의 양이 상당히 많은데, 이러한 잡육들을 먹기 시작한 것이 뒷고기의 유래이다. 뒷고기라는 단어의 어원은 '뒤로 나가는 고기,' 즉 정식 판매하지 않는 고기라는 뜻이다. 하지만 이러한 뒷고기의 경우 제품으로 만들어지는 육류보다 한 마리에서 나오는 양이 적을 뿐만 아니라 맛도 떨어지는 경우가 많아 제품으로 판매되기 보다는 일부 전문점에서 구이의 재료로서 제한적으로만 판매되고 있다.In general, the muscle tissue separated by the orthopedist is sold as a product according to each part, and the remaining muscle tissue after the orthopedic is separately separated and consumed in small amounts under the name of “back meat”. In fact, in the process of separating into legs, sirloin, ribs, etc., there is a considerable amount of meat that is removed because it is not enough to be classified as a separate part. The etymology of the word hind meat means 'meat that goes out behind', that is, meat that is not officially sold. However, in the case of such back meat, the amount from one animal is less than that of meat made into a product, and the taste is often inferior, so rather than being sold as a product, it is sold only limitedly as an ingredient for grilling in some specialty stores.
볶음밥(문화어: 기름밥)은 중화요리와 다른 형식의 동양 요리에서 잘 알려져 있는 음식이다. 중국에서 주방장으로 잘 알려져 있던 타오 펑의 가정식에서 비롯한 것으로 먹다 남은 차가운 밥을 다른 재료와 곁들여 볶았다. 가끔 중국 연회에서 후식을 먹기 앞서, 두 번째 음식으로 볶음밥이 올라온다. 볶음밥은 어떠한 재료를 부가시키는가에 따라 부가된 재료 특유의 맛과 향을 느낄 수 있을 뿐 아니라, 부가된 재료가 지니는 특유의 영양소를 함께 섭취할 수 있으며, 그 요리방법 또한 간편하여 다양한 재료가 부가된 여러 종류의 볶음밥이 널리 알려져 있다.Fried rice (cultural language: oil rice) is a well-known dish in Chinese cuisine and other forms of Asian cuisine. It originated from Tao Feng's home cooking, who was well-known as a chef in China, and stir-fried leftover cold rice with other ingredients. Sometimes at Chinese banquets, fried rice is served as the second dish before dessert. Depending on what ingredients are added to fried rice, not only can you feel the unique taste and aroma of the added ingredients, but you can also consume the unique nutrients of the added ingredients. Various types of fried rice are widely known.
한국등록특허 제1940959호에는 허브 및 해조류가 첨가된 냉동 볶음밥 및 이의 제조방법이 개시되어 있고, 한국등록특허 제2343424호에는 전복과 톳을 이용한 간편식 볶음밥 또는 간편식 죽 원료의 제조방법이 개시되어 있으나, 본 발명의 냉동 돈육 볶음밥의 제조방법과는 상이하다.Korean Patent No. 1940959 discloses frozen fried rice with herbs and seaweed added and a method for manufacturing the same, and Korean Patent No. 2343424 discloses a method for preparing convenient fried rice using abalone and seaweed or a raw material for convenience food porridge. It is different from the manufacturing method of frozen pork fried rice of the present invention.
본 발명은 상기와 같은 요구에 의해 도출된 것으로서, 본 발명의 목적은 돈육을 이용하여 감칠맛과 풍미가 우수한 냉동 볶음밥을 제조하기 위해, 돈육 전처리, 재료 종류 선정 및 배합비 등의 제조조건을 최적화하여, 돈육 특유의 잡내는 나지 않으면서 재료들과 잘 어우러지고 볶음밥의 풍미를 극대화한 냉동 돈육 볶음밥의 제조방법을 제공하는 데 있다.The present invention was derived from the above needs, and an object of the present invention is to optimize the manufacturing conditions such as pork pretreatment, material type selection, and mixing ratio in order to prepare frozen fried rice with excellent umami and flavor using pork, It is to provide a method of manufacturing frozen pork fried rice that does not emit pork-specific odors, harmonizes well with ingredients and maximizes the flavor of fried rice.
상기 과제를 해결하기 위해, 본 발명은 (1) 용기에 참가시나무잎을 깔고, 참가시나무잎 위에 돼지고기를 올린 후, 돼지고기 위에 참가시나무잎을 다시 깔고, 용기 뚜껑을 닫고 숙성시키고 썰어 돼지고기를 준비하는 단계; (2) 물에 만가닥버섯, 파뿌리 및 보리수 열매를 가하여 추출한 후 여과하여 추출액을 제조하는 단계; (3) 백미에 상기 (2)단계의 제조한 추출액을 첨가한 후 취반하여 밥을 제조하는 단계; (4) 상기 (1)단계의 준비한 돼지고기와 당근, 양파, 피망, 애호박, 마늘, 소금, 후추, 버터 및 식용유를 프라이팬에 볶아 볶음밥용 야채를 제조하는 단계; (5) 상기 (4)단계의 제조한 볶음밥용 야채에 상기 (3)단계의 제조한 밥과 간장, 데리야끼 소스 및 맛술을 넣어 볶아 볶음밥을 제조하는 단계; 및 (6) 상기 (5)단계의 제조한 볶음밥을 급속냉동시키는 단계를 포함하여 제조하는 것을 특징으로 하는 냉동 돈육 볶음밥의 제조방법을 제공한다.In order to solve the above problems, the present invention (1) lay the sinensis sinensis leaves in a container, put the pork on the sinensis sinensis leaves, then lay the sinensis sinensis leaves on the pork again, close the lid of the container and mature Preparing pork by slicing; (2) preparing an extract by adding and extracting shirasu mushrooms, green onion roots, and linden fruit to water, followed by filtration; (3) preparing rice by adding the extract prepared in step (2) to white rice and then cooking; (4) preparing vegetables for fried rice by frying the pork, carrots, onions, green peppers, zucchini, garlic, salt, pepper, butter and cooking oil prepared in step (1) in a frying pan; (5) preparing fried rice by adding the rice prepared in step (3), soy sauce, teriyaki sauce and cooking wine to the vegetables for fried rice prepared in step (4); and (6) rapidly freezing the fried rice prepared in step (5).
본 발명은 또한, 상기 방법으로 제조된 냉동 돈육 볶음밥을 제공한다.The present invention also provides frozen pork fried rice prepared by the above method.
본 발명의 돈육 냉동 볶음밥은 냉동 상태이지만 돈육 특유의 누린내는 나지 않으면서, 기호성이 우수한 이점이 있다. 또한, 재료들을 따로 손질하거나 준비하지 않고, 손쉽게 프라이팬에 간단히 볶거나 전자레인지에 데워서 소비자들이 간편하게 볶음밥을 섭취할 수 있는 효과를 가져올 수 있다.The pork frozen fried rice of the present invention has the advantage of excellent palatability while being in a frozen state, without giving out the smell peculiar to pork. In addition, the ingredients can be easily fried in a frying pan or heated in a microwave oven without separately preparing or preparing the ingredients, so that consumers can easily consume the fried rice.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention, the present invention
(1) 용기에 참가시나무잎을 깔고, 참가시나무잎 위에 돼지고기를 올린 후, 돼지고기 위에 참가시나무잎을 다시 깔고, 용기 뚜껑을 닫고 숙성시키고 썰어 돼지고기를 준비하는 단계;(1) Placing cinnamon leaves in a container, placing pork on top of the cinnamon leaves, then laying the cinnabar leaves on the pork again, closing the lid of the container, aging, and slicing to prepare pork;
(2) 물에 만가닥버섯, 파뿌리 및 보리수 열매를 가하여 추출한 후 여과하여 추출액을 제조하는 단계;(2) preparing an extract by adding and extracting shirasu mushrooms, green onion roots, and linden fruit to water, followed by filtration;
(3) 백미에 상기 (2)단계의 제조한 추출액을 첨가한 후 취반하여 밥을 제조하는 단계;(3) preparing rice by adding the extract prepared in step (2) to white rice and then cooking;
(4) 상기 (1)단계의 준비한 돼지고기와 당근, 양파, 피망, 애호박, 마늘, 소금, 후추, 버터 및 식용유를 프라이팬에 볶아 볶음밥용 야채를 제조하는 단계;(4) preparing vegetables for fried rice by frying the pork, carrots, onions, green peppers, zucchini, garlic, salt, pepper, butter and cooking oil prepared in step (1) in a frying pan;
(5) 상기 (4)단계의 제조한 볶음밥용 야채에 상기 (3)단계의 제조한 밥과 간장, 데리야끼 소스 및 맛술을 넣어 볶아 볶음밥을 제조하는 단계; 및(5) preparing fried rice by adding the rice prepared in step (3), soy sauce, teriyaki sauce and cooking wine to the vegetables for fried rice prepared in step (4); and
(6) 상기 (5)단계의 제조한 볶음밥을 급속냉동시키는 단계를 포함하여 제조하는 것을 특징으로 하는 냉동 돈육 볶음밥의 제조방법을 제공한다.(6) It provides a method for producing frozen pork fried rice, characterized in that it is produced by including the step of rapidly freezing the fried rice prepared in step (5).
본 발명의 냉동 돈육 볶음밥의 제조방법에서, 상기 (1)단계는 바람직하게는 용기에 참가시나무잎을 깔고, 참가시나무잎 위에 돼지고기를 올린 후, 돼지고기 위에 참가시나무잎을 다시 깔고, 용기 뚜껑을 닫고 0~5℃에서 10~14시간 동안 숙성시키고 썰어 돼지고기를 준비할 수 있으며, 더욱 바람직하게는 용기에 참가시나무잎을 깔고, 참가시나무잎 위에 돼지고기를 올린 후, 돼지고기 위에 참가시나무잎을 다시 깔고, 용기 뚜껑을 닫고 0~5℃에서 12시간 동안 숙성시키고 썰어 돼지고기를 준비할 수 있다. 상기와 같은 조건으로 숙성시키는 것이 돼지고기 특유의 이취는 제거되면서 볶음밥 제조에 적합한 돼지고기로 준비할 수 있었다.In the method for producing frozen pork fried rice of the present invention, the step (1) is preferably by laying the parsley leaves in a container, placing the pork on the parsley leaves, and then laying the parsley leaves on the pork again. , Close the lid of the container, ripen at 0 ~ 5 ℃ for 10 to 14 hours, and prepare pork by slicing. You can prepare the pork by laying the leaves on the pork again, closing the lid of the container, aging for 12 hours at 0 ~ 5 ℃, and slicing. Aging under the above conditions could prepare pork suitable for preparing fried rice while removing the peculiar odor of pork.
또한, 본 발명의 냉동 돈육 볶음밥의 제조방법에서, 상기 (2)단계의 추출액은 바람직하게는 물 0.8~1.2 L에 만가닥버섯 18~22 g, 파뿌리 27~33 g 및 보리수 열매 8~12 g을 가하여 90~100℃에서 2~4시간 동안 추출한 후 여과하여 제조할 수 있으며, 더욱 바람직하게는 물 1 L에 만가닥버섯 20 g, 파뿌리 30 g 및 보리수 열매 10 g을 가하여 95℃에서 3시간 동안 추출한 후 여과하여 제조할 수 있다. 상기와 같은 조건으로 제조된 추출액을 취반 시 사용할 경우 다양한 영양성분을 포함하면서 밥의 윤기가 흐르면 맛도 더욱 향상된 밥으로 제조할 수 있었다.In addition, in the method for preparing frozen pork fried rice of the present invention, the extract of step (2) is preferably 18 to 22 g of shiitake mushrooms, 27 to 33 g of green onion roots, and 8 to 12 g of barley tree fruits in 0.8 to 1.2 L of water. It can be prepared by adding 2 to 4 hours of extraction at 90 to 100 ° C and then filtering. More preferably, 20 g of mushrooms, 30 g of green onion roots, and 10 g of barley fruit are added to 1 L of water and 3 hours at 95 ° C. It can be prepared by filtering after extraction for a while. When the extract prepared under the above conditions was used for cooking, it was possible to prepare rice with a more improved taste when the rice was shiny while containing various nutrients.
또한, 본 발명의 냉동 돈육 볶음밥의 제조방법에서, 상기 (4)단계의 볶음밥용 야채는 바람직하게는 돼지고기 270~330 g, 당근 23~27 g, 양파 23~27 g, 피망 23~27 g, 애호박 23~27 g, 마늘 4~6 g, 소금 4~6 g, 후추 0.8~1.2 g, 버터 8~12 g 및 식용유 18~22 g을 프라이팬에 160~180℃에서 4~6분 동안 볶아 볶음밥용 야채를 제조할 수 있으며, 더욱 바람직하게는 돼지고기 300 g, 당근 25 g, 양파 25 g, 피망 25 g, 애호박 25 g, 마늘 5 g, 소금 5 g, 후추 1 g, 버터 10 g 및 식용유 20 g을 프라이팬에 160~180℃에서 5분 동안 볶아 볶음밥용 야채를 제조할 수 있다. In addition, in the method for producing frozen pork fried rice of the present invention, the vegetables for fried rice in step (4) are preferably pork 270-330 g, carrots 23-27 g, onions 23-27 g, green peppers 23-27 g , Zucchini 23~27 g, garlic 4~6 g, salt 4~6 g, pepper 0.8~1.2 g, butter 8~12 g, and cooking oil 18~22 g fry in a frying pan at 160~180℃ for 4~6 minutes Vegetables for fried rice can be prepared, more preferably 300 g of pork, 25 g of carrots, 25 g of onions, 25 g of bell peppers, 25 g of zucchini, 5 g of garlic, 5 g of salt, 1 g of pepper, 10 g of butter and Vegetables for fried rice can be prepared by frying 20 g of cooking oil in a frying pan at 160 to 180 ° C for 5 minutes.
또한, 본 발명의 냉동 돈육 볶음밥의 제조방법에서, 상기 (5)단계는 바람직하게는 볶음밥용 야채에 밥 650~750 g, 간장 8~12 g, 데리야끼 소스 4~6 g 및 맛술 4~6 g을 넣어 160~180℃에서 2~4분 동안 볶아 볶음밥을 제조할 수 있으며, 더욱 바람직하게는 볶음밥용 야채에 밥 700 g, 간장 10 g, 데리야끼 소스 5 g 및 맛술 5 g을 넣어 160~180℃에서 3분 동안 볶아 볶음밥을 제조할 수 있다.In addition, in the method for producing frozen pork fried rice of the present invention, step (5) is preferably 650 to 750 g of rice, 8 to 12 g of soy sauce, 4 to 6 g of teriyaki sauce and 4 to 6 g of cooking wine in vegetables for fried rice Fried rice can be prepared by stir-frying at 160 to 180 ° C for 2 to 4 minutes. More preferably, 700 g of rice, 10 g of soy sauce, 5 g of teriyaki sauce and 5 g of cooking wine are added to vegetables for fried rice at 160 to 180 ° C. Stir-fry for 3 minutes to prepare fried rice.
상기 (4) 및 (5)단계와 같은 재료 및 배합비로 준비한 볶음밥 재료는 감칠맛, 짠맛, 단맛이 잘 조화가 될 뿐만 아니라 감칠맛 및 풍미가 우수한 볶음밥으로 제조할 수 있었다. 또한, 상기와 같은 조건으로 볶는 과정을 통해 재료들의 맛과 향이 조화를 이루고 더욱 감칠맛 및 깊은맛을 낼 수 있었다.The fried rice ingredients prepared with the same ingredients and mixing ratio as in steps (4) and (5) were well-balanced in savory, salty, and sweet flavors, and could be prepared into fried rice with excellent umami and flavor. In addition, through the roasting process under the same conditions as above, the taste and aroma of the ingredients were harmonized and more rich and deep taste could be produced.
또한, 본 발명의 냉동 돈육 볶음밥의 제조방법에서, 상기 (6)단계의 급속냉동은 바람직하게는 제조한 볶음밥을 -20~-50℃에서 1~3시간 동안 급속냉동시킬 수 있으며, 더욱 바람직하게는 제조한 볶음밥을 -20~-50℃에서 2시간 동안 급속냉동시킬 수 있다.In addition, in the method for producing frozen pork fried rice of the present invention, the quick freezing in step (6) is preferably quick-freezing the prepared fried rice at -20 to -50 ° C for 1 to 3 hours, more preferably can rapidly freeze the prepared fried rice at -20 to -50 ° C for 2 hours.
본 발명의 냉동 돈육 볶음밥의 제조방법은, 보다 구체적으로는The method for producing frozen pork fried rice of the present invention is more specifically
(1) 용기에 참가시나무잎을 깔고, 참가시나무잎 위에 돼지고기를 올린 후, 돼지고기 위에 참가시나무잎을 다시 깔고, 용기 뚜껑을 닫고 0~5℃에서 10~14시간 동안 숙성시키고 썰어 돼지고기를 준비하는 단계;(1) Lay cypress leaves in a container, put pork on top of cypress leaves, then spread cypress leaves on the pork again, close the lid of the container, and age at 0-5℃ for 10-14 hours. Preparing pork by slicing;
(2) 물 0.8~1.2 L에 만가닥버섯 18~22 g, 파뿌리 27~33 g 및 보리수 열매 8~12 g을 가하여 90~100℃에서 2~4시간 동안 추출한 후 여과하여 추출액을 제조하는 단계;(2) Adding 18-22 g of shiitake mushroom, 27-33 g of green onion roots, and 8-12 g of barley fruit to 0.8-1.2 L of water, extracting at 90-100 ° C. for 2-4 hours, and then filtering to prepare an extract ;
(3) 백미에 상기 (2)단계의 제조한 추출액을 첨가한 후 취반하여 밥을 제조하는 단계;(3) preparing rice by adding the extract prepared in step (2) to white rice and then cooking;
(4) 상기 (1)단계의 준비한 돼지고기 270~330 g과 당근 23~27 g, 양파 23~27 g, 피망 23~27 g, 애호박 23~27 g, 마늘 4~6 g, 소금 4~6 g, 후추 0.8~1.2 g, 버터 8~12 g 및 식용유 18~22 g을 프라이팬에 160~180℃에서 4~6분 동안 볶아 볶음밥용 야채를 제조하는 단계;(4) 270 ~ 330 g of pork prepared in step (1), 23 ~ 27 g of carrots, 23 ~ 27 g of onions, 23 ~ 27 g of bell peppers, 23 ~ 27 g of zucchini, 4 ~ 6 g of garlic, 4 ~ 20 g of salt Preparing vegetables for fried rice by frying 6 g, pepper 0.8 ~ 1.2 g, butter 8 ~ 12 g and cooking oil 18 ~ 22 g in a frying pan at 160 ~ 180 ℃ for 4 ~ 6 minutes;
(5) 상기 (4)단계의 제조한 볶음밥용 야채에 상기 (3)단계의 제조한 밥 650~750 g과 간장 8~12 g, 데리야끼 소스 4~6 g 및 맛술 4~6 g을 넣어 160~180℃에서 2~4분 동안 볶아 볶음밥을 제조하는 단계; 및(5) Add 650-750 g of rice prepared in step (3), 8-12 g of soy sauce, 4-6 g of teriyaki sauce and 4-6 g of cooking wine to the vegetables for fried rice prepared in step (4) Frying at ~ 180 ° C. for 2 to 4 minutes to prepare fried rice; and
(6) 상기 (5)단계의 제조한 볶음밥을 -20~-50℃에서 1~3시간 동안 급속냉동시키는 단계를 포함할 수 있으며,(6) rapidly freezing the fried rice prepared in step (5) at -20 to -50 ° C for 1 to 3 hours,
더욱 구체적으로는more specifically
(1) 용기에 참가시나무잎을 깔고, 참가시나무잎 위에 돼지고기를 올린 후, 돼지고기 위에 참가시나무잎을 다시 깔고, 용기 뚜껑을 닫고 0~5℃에서 12시간 동안 숙성시키고 썰어 돼지고기를 준비하는 단계;(1) Lay the oak leaves in a container, place the pork on the leaves, put the leaves on the pork again, close the lid of the container, age at 0-5℃ for 12 hours, and slice the pork. preparing meat;
(2) 물 1 L에 만가닥버섯 20 g, 파뿌리 30 g 및 보리수 열매 10 g을 가하여 95℃에서 3시간 동안 추출한 후 여과하여 추출액을 제조하는 단계;(2) preparing an extract by adding 20 g of shiitake mushroom, 30 g of green onion root, and 10 g of barley tree fruit to 1 L of water, extracting at 95° C. for 3 hours, and then filtering;
(3) 백미에 상기 (2)단계의 제조한 추출액을 첨가한 후 취반하여 밥을 제조하는 단계;(3) preparing rice by adding the extract prepared in step (2) to white rice and then cooking;
(4) 상기 (1)단계의 준비한 돼지고기 300 g과 당근 25 g, 양파 25 g, 피망 25 g, 애호박 25 g, 마늘 5 g, 소금 5 g, 후추 1 g, 버터 10 g 및 식용유 20 g을 프라이팬에 160~180℃에서 5분 동안 볶아 볶음밥용 야채를 제조하는 단계;(4) 300 g of pork prepared in step (1), 25 g of carrots, 25 g of onion, 25 g of green pepper, 25 g of zucchini, 5 g of garlic, 5 g of salt, 1 g of pepper, 10 g of butter and 20 g of cooking oil Frying in a frying pan at 160 ~ 180 ℃ for 5 minutes to prepare vegetables for fried rice;
(5) 상기 (4)단계의 제조한 볶음밥용 야채에 상기 (3)단계의 제조한 밥 700 g과 간장 10 g, 데리야끼 소스 5 g 및 맛술 5 g을 넣어 160~180℃에서 3분 동안 볶아 볶음밥을 제조하는 단계; 및(5) Add 700 g of rice prepared in step (3), 10 g of soy sauce, 5 g of teriyaki sauce, and 5 g of cooking wine to the vegetables for fried rice prepared in step (4) and stir-fry for 3 minutes at 160-180 ° C. Preparing fried rice; and
(6) 상기 (5)단계의 제조한 볶음밥을 -20~-50℃에서 2시간 동안 급속냉동시키는 단계를 포함할 수 있다.(6) rapidly freezing the fried rice prepared in step (5) at -20 to -50 ° C for 2 hours.
본 발명은 또한, 상기 방법으로 제조된 냉동 돈육 볶음밥을 제공한다.The present invention also provides frozen pork fried rice prepared by the above method.
이하, 본 발명의 제조예 및 실시예를 들어 상세히 설명한다. 단, 하기 제조예 및 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 제조예 및 실시예에 한정되는 것은 아니다.Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are only to illustrate the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.
제조예 1. 돈육 냉동 볶음밥Manufacturing Example 1. Pork Frozen Fried Rice
(1) 스테인리스 밀폐용기에 참가시나무잎 100 g을 골고루 펴서 깔고, 참가시나무잎 위에 돼지고기(돼지고기의 선호부위를 잘라내고 남은 볼살, 머릿살, 삼겹밑살, 등심밑살, 덜미살 등의 뒷고기 부위의 지방을 일부 제거) 1 kg을 올린 후, 돼지고기 위에 참가시나무잎 100 g을 골고루 펴서 올리고, 밀폐용기 뚜껑을 닫고 0~5℃에서 12시간 동안 숙성시켰다.(1) In a stainless steel airtight container, spread 100 g of cinnamon leaves evenly and spread pork on the cinnamon leaves (cheek meat, head meat, pork belly, sirloin, sirloin, etc.) After removing some of the fat from the meat part), 1 kg of pork was spread evenly on top of the pork, and the lid of the airtight container was closed and aged for 12 hours at 0 ~ 5 ℃.
(2) 상기 (1)단계의 숙성시킨 돼지고기를 소정의 크기(0.2~0.5×0.2~0.5 mm)로 잘게 썰어 준비하였다.(2) Prepared by slicing the aged pork in step (1) into small pieces of a predetermined size (0.2 to 0.5 × 0.2 to 0.5 mm).
(3) 정제수 1 L에 만가닥버섯 20 g, 파뿌리 30 g 및 보리수 열매 10 g을 가하여 95℃에서 3시간 동안 추출한 후 여과하여 추출액을 제조하였다.(3) To 1 L of purified water, 20 g of shiitake mushroom, 30 g of green onion root, and 10 g of barley tree fruit were added, extracted at 95° C. for 3 hours, and then filtered to prepare an extract.
(4) 정제수로 세척한 백미를 2시간 동안 정제수에 침지한 후 꺼내주었다. 상기 꺼낸 백미에 상기 (3)단계의 제조한 추출액을 10:9(w:v) 비율로 첨가하여 100℃ 온도 및 2.0 kg/㎠ 내부압력에서 30분 동안 취반하여 밥을 제조하였다.(4) White rice washed with purified water was immersed in purified water for 2 hours and then taken out. Rice was prepared by adding the extract prepared in step (3) to the removed white rice at a ratio of 10:9 (w:v) and cooking for 30 minutes at a temperature of 100 ° C and an internal pressure of 2.0 kg / cm 2 .
(5) 당근, 양파, 피망, 애호박을 각각 잘게 썰어 준비하였다. 상기 (2)단계의 준비한 돼지고기 300 g, 상기 준비한 당근 25 g, 양파 25 g, 피망 25 g, 애호박 25 g과 다진 마늘 5 g, 천일염 5 g, 후추 1 g, 버터 10 g, 식용유(콩기름) 20 g을 프라이팬에 160~180℃에서 5분 동안 저어가면서 볶아, 볶음밥용 야채를 제조하였다.(5) Prepared by slicing carrots, onions, bell peppers, and zucchini into small pieces. 300 g of pork prepared in step (2), 25 g of carrots, 25 g of onions, 25 g of bell peppers, 25 g of zucchini and 5 g of minced garlic, 5 g of sea salt, 1 g of pepper, 10 g of butter, cooking oil (soybean oil) ) 20 g was stir-fried in a frying pan at 160-180 ° C. for 5 minutes to prepare vegetables for fried rice.
(6) 상기 (5)단계의 제조한 볶음밥용 야채에 상기 (4)단계의 제조한 밥 700 g과 간장 10 g, 데리야끼 소스 5 g 및 맛술(미림) 5 g을 넣어 160~180℃에서 3분 동안 저어가면서 볶아 볶음밥을 제조하였다.(6) Add 700 g of rice prepared in step (4), 10 g of soy sauce, 5 g of teriyaki sauce, and 5 g of cooking wine (mirin) to the vegetables for fried rice prepared in step (5) and cook at 160 to 180 ° C. Stir-fry for a minute to prepare fried rice.
(7) 상기 (6)단계의 제조한 볶음밥을 스테인리스 판에 펼치고, -20~-50℃에서 1~3시간 동안 급속냉동시켰다. 상기 냉동시킨 볶음밥은 300~350 g씩 소분하여 포장하였다.(7) The fried rice prepared in step (6) was spread on a stainless steel plate and rapidly frozen at -20 to -50 ° C for 1 to 3 hours. The frozen fried rice was subdivided into 300-350 g each and packed.
비교예 1. 돈육 냉동 볶음밥Comparative Example 1. Pork Frozen Fried Rice
(1) 돼지고기(돼지고기의 선호부위를 잘라내고 남은 볼살, 머릿살, 삼겹밑살, 등심밑살, 덜미살 등의 뒷고기 부위의 지방을 일부 제거) 1 kg을 소정의 크기(0.2~0.5×0.2~0.5 mm)로 잘게 썰어 준비하였다.(1) Pork (removing some of the fat from back meat such as cheek, head, pork belly, sirloin, and loin) in a predetermined size (0.2~0.5×0.2 ~0.5 mm) was prepared by cutting into small pieces.
(2) 정제수로 세척한 백미를 2시간 동안 정제수에 침지한 후 꺼내주었다. 상기 꺼낸 백미에 정제수를 10:9(w:v) 비율로 첨가하여 100℃ 온도 및 2.0 kg/㎠ 내부압력에서 30분 동안 취반하여 밥을 제조하였다.(2) White rice washed with purified water was immersed in purified water for 2 hours and then taken out. Purified water was added to the white rice taken out in a ratio of 10:9 (w:v) and cooked for 30 minutes at a temperature of 100° C. and an internal pressure of 2.0 kg/cm 2 to prepare cooked rice.
(3) 당근, 양파, 피망, 애호박을 각각 잘게 썰어 준비하였다. 상기 (1)단계의 준비한 돼지고기 300 g, 상기 준비한 당근 25 g, 양파 25 g, 피망 25 g, 애호박 25 g과 다진 마늘 5 g, 천일염 5 g, 후추 1 g, 버터 10 g, 식용유(콩기름) 20 g을 프라이팬에 160~180℃에서 5분 동안 저어가면서 볶아, 볶음밥용 야채를 제조하였다.(3) Carrots, onions, green peppers, and zucchini were prepared by slicing into small pieces. 300 g of pork prepared in step (1), 25 g of carrots, 25 g of onions, 25 g of bell peppers, 25 g of zucchini and 5 g of minced garlic, 5 g of sea salt, 1 g of pepper, 10 g of butter, cooking oil (soybean oil) ) 20 g was stir-fried in a frying pan at 160-180 ° C. for 5 minutes to prepare vegetables for fried rice.
(4) 상기 (3)단계의 제조한 볶음밥용 야채에 상기 (2)단계의 제조한 밥 700 g과 간장 10 g, 데리야끼 소스 5 g 및 맛술(미림) 5 g을 넣어 160~180℃에서 3분 동안 저어가면서 볶아 볶음밥을 제조하였다.(4) Add 700 g of rice prepared in step (2), 10 g of soy sauce, 5 g of teriyaki sauce, and 5 g of cooking wine (mirin) to the vegetables for fried rice prepared in step (3) and cook at 160 to 180 ° C. Stir-fry for a minute to prepare fried rice.
(5) 상기 (4)단계의 제조한 볶음밥을 스테인리스 판에 펼치고, -20~-50℃에서 1~3시간 동안 급속냉동시켰다.(5) The fried rice prepared in step (4) was spread on a stainless steel plate and rapidly frozen at -20 to -50 ° C for 1 to 3 hours.
비교예 2. 돈육 냉동 볶음밥Comparative Example 2. Pork Frozen Fried Rice
제조예 1의 방법으로 돈육 냉동 볶음밥을 제조하되, (1)단계를 생략하여, 돈육 냉동 볶음밥을 제조하였다.Pork frozen fried rice was prepared by the method of Preparation Example 1, but pork frozen fried rice was prepared by omitting step (1).
비교예 3. 돈육 냉동 볶음밥Comparative Example 3. Pork Frozen Fried Rice
제조예 1의 방법으로 돈육 냉동 볶음밥을 제조하되, (3)단계를 생략하고, (4)단계의 밥 제조 시 추출액을 사용하지 않고 정제수를 사용하여 제조한 밥을 이용하여, 돈육 냉동 볶음밥을 제조하였다.Pork frozen fried rice is prepared by the method of Preparation Example 1, but step (3) is omitted, and pork frozen fried rice is prepared using rice prepared using purified water without using the extract when preparing rice in step (4) did
실시예 1. 돈육 냉동 볶음밥 제조조건에 따른 볶음밥 관능검사Example 1. Sensory test of fried rice according to pork frozen fried rice manufacturing conditions
상기 제조예 1의 방법으로 제조된 돈육 냉동 볶음밥과 비교예 1 내지 3의 돈육 냉동 볶음밥을 각각 프라이팬에 볶아 볶음밥을 제조한 후 관능검사를 실시하였다. 관능검사는 성인 남녀 50명을 대상으로 실시하였으며, 기호도를 구분하여 1점 매우 나쁘다, 2점 나쁘다, 3점 보통이다, 4점 좋다, 5점 매우 좋음으로 나타나는 5점 기호척도법을 사용하였다.The frozen pork fried rice prepared by the method of Preparation Example 1 and the frozen pork fried rice of Comparative Examples 1 to 3 were roasted in a frying pan to prepare fried rice, and then a sensory test was performed. The sensory test was conducted on 50 adult males and females, and a 5-point preference scale was used, with 1 point being very poor, 2 points being poor, 3 points being average, 4 points being good, and 5 points being very good.
그 결과, 제조예 1의 돈육 냉동 볶음밥이 비교예들의 돈육 냉동 볶음밥에 비해 모든 항목에서 높은 점수를 나타내었고, 비교예 1의 돈육 냉동 볶음밥이 가장 낮은 점수를 나타내었다. 따라서, 제조예 1의 조건으로 돈육 전처리, 추출액 제조 및 취반하여 볶음밥을 제조하는 것이 재료들의 맛과 향이 조화를 이루어 풍미가 더욱 상승함을 확인할 수 있었다.As a result, the frozen pork fried rice of Preparation Example 1 showed higher scores in all items than the frozen pork fried rice of Comparative Examples, and the frozen pork fried rice of Comparative Example 1 showed the lowest score. Therefore, it was confirmed that preparing fried rice by pre-treating pork, preparing an extract, and cooking under the conditions of Preparation Example 1 harmonized the taste and aroma of the ingredients and further increased the flavor.
실시예 2. 볶음밥 재료 배합비에 따른 볶음밥 관능검사Example 2. Sensory test of fried rice according to the mixing ratio of fried rice ingredients
상기 제조예 1의 방법으로 제조된 돈육 냉동 볶음밥과, 상기 제조예 1의 방법으로 돈육 냉동 볶음밥을 제조하되 (5) 및 (6)단계의 볶음밥 재료 배합비를 달리하여 제조된 돈육 냉동 볶음밥(비교예 4 내지 5)을 가지고 프라이팬에 볶은 후 실시예 1과 동일한 방법으로 관능검사를 실시하였다.Pork frozen fried rice prepared by the method of Preparation Example 1 and pork frozen fried rice prepared by the method of Preparation Example 1, but pork frozen fried rice prepared by varying the mixing ratio of fried rice ingredients in steps (5) and (6) (Comparative Example 4 to 5) were roasted in a frying pan and sensory tests were performed in the same manner as in Example 1.
제조예 1과 비교예 4 내지 5의 배합비로 제조된 볶음밥의 관능검사 결과는 상기 표 3과 같다. 그 결과, 향, 맛, 식감 및 종합 기호도 모든 항목에서 제조예 1의 배합비로 제조된 돈육 볶음밥이 가장 높은 점수를 나타내었다.The sensory test results of the fried rice prepared with the mixing ratio of Preparation Example 1 and Comparative Examples 4 to 5 are shown in Table 3 above. As a result, pork fried rice prepared with the mixing ratio of Preparation Example 1 showed the highest score in all items of aroma, taste, texture and general preference.
Claims (5)
(2) 물에 만가닥버섯, 파뿌리 및 보리수 열매를 가하여 추출한 후 여과하여 추출액을 제조하는 단계;
(3) 백미에 상기 (2)단계의 제조한 추출액을 첨가한 후 취반하여 밥을 제조하는 단계;
(4) 상기 (1)단계의 준비한 돼지고기와 당근, 양파, 피망, 애호박, 마늘, 소금, 후추, 버터 및 식용유를 프라이팬에 볶아 볶음밥용 야채를 제조하는 단계;
(5) 상기 (4)단계의 제조한 볶음밥용 야채에 상기 (3)단계의 제조한 밥과 간장, 데리야끼 소스 및 맛술을 넣어 볶아 볶음밥을 제조하는 단계; 및
(6) 상기 (5)단계의 제조한 볶음밥을 급속냉동시키는 단계를 포함하여 제조하는 것을 특징으로 하는 냉동 돈육 볶음밥의 제조방법.(1) Placing cinnamon leaves in a container, placing pork on top of the cinnamon leaves, then laying the cinnabar leaves on the pork again, closing the lid of the container, aging, and slicing to prepare pork;
(2) preparing an extract by adding and extracting shiitake mushrooms, green onion roots, and barley tree fruits to water, followed by filtration;
(3) preparing rice by adding the extract prepared in step (2) to white rice and then cooking;
(4) preparing vegetables for fried rice by frying the pork, carrots, onions, green peppers, zucchini, garlic, salt, pepper, butter and cooking oil prepared in step (1) in a frying pan;
(5) preparing fried rice by adding the rice prepared in step (3), soy sauce, teriyaki sauce and cooking wine to the vegetables for fried rice prepared in step (4); and
(6) A method for producing frozen pork fried rice, characterized in that it is prepared by including the step of rapidly freezing the fried rice prepared in step (5).
(1) 용기에 참가시나무잎을 깔고, 참가시나무잎 위에 돼지고기를 올린 후, 돼지고기 위에 참가시나무잎을 다시 깔고, 용기 뚜껑을 닫고 숙성시키고 썰어 돼지고기를 준비하는 단계;
(2) 물 0.8~1.2 L에 만가닥버섯 18~22 g, 파뿌리 27~33 g 및 보리수 열매 8~12 g을 가하여 추출한 후 여과하여 추출액을 제조하는 단계;
(3) 백미에 상기 (2)단계의 제조한 추출액을 첨가한 후 취반하여 밥을 제조하는 단계;
(4) 상기 (1)단계의 준비한 돼지고기 270~330 g과 당근 23~27 g, 양파 23~27 g, 피망 23~27 g, 애호박 23~27 g, 마늘 4~6 g, 소금 4~6 g, 후추 0.8~1.2 g, 버터 8~12 g 및 식용유 18~22 g을 프라이팬에 볶아 볶음밥용 야채를 제조하는 단계;
(5) 상기 (4)단계의 제조한 볶음밥용 야채에 상기 (3)단계의 제조한 밥 650~750 g과 간장 8~12 g, 데리야끼 소스 4~6 g 및 맛술 4~6 g을 넣어 볶아 볶음밥을 제조하는 단계; 및
(6) 상기 (5)단계의 제조한 볶음밥을 급속냉동시키는 단계를 포함하여 제조하는 것을 특징으로 하는 냉동 돈육 볶음밥의 제조방법.According to claim 2,
(1) Placing cinnamon leaves in a container, placing pork on top of the cinnamon leaves, then laying the cinnabar leaves on the pork again, closing the lid of the container, aging, and slicing to prepare pork;
(2) preparing an extract by adding 18 to 22 g of shiitake mushroom, 27 to 33 g of green onion roots, and 8 to 12 g of barley tree fruit to 0.8 to 1.2 L of water, followed by extraction;
(3) preparing rice by adding the extract prepared in step (2) to white rice and then cooking;
(4) 270 ~ 330 g of pork prepared in step (1), 23 ~ 27 g of carrots, 23 ~ 27 g of onions, 23 ~ 27 g of bell peppers, 23 ~ 27 g of zucchini, 4 ~ 6 g of garlic, 4 ~ 20 g of salt Preparing vegetables for fried rice by frying 6 g, pepper 0.8 ~ 1.2 g, butter 8 ~ 12 g and cooking oil 18 ~ 22 g in a frying pan;
(5) Add 650 to 750 g of rice prepared in step (3), 8 to 12 g of soy sauce, 4 to 6 g of teriyaki sauce, and 4 to 6 g of cooking wine to the vegetables for fried rice prepared in step (4) and stir-fry. Preparing fried rice; and
(6) A method for producing frozen pork fried rice, characterized in that it is prepared by including the step of rapidly freezing the fried rice prepared in step (5).
(1) 용기에 참가시나무잎을 깔고, 참가시나무잎 위에 돼지고기를 올린 후, 돼지고기 위에 참가시나무잎을 다시 깔고, 용기 뚜껑을 닫고 0~5℃에서 10~14시간 동안 숙성시키고 썰어 돼지고기를 준비하는 단계;
(2) 물 0.8~1.2 L에 만가닥버섯 18~22 g, 파뿌리 27~33 g 및 보리수 열매 8~12 g을 가하여 90~100℃에서 2~4시간 동안 추출한 후 여과하여 추출액을 제조하는 단계;
(3) 백미에 상기 (2)단계의 제조한 추출액을 첨가한 후 취반하여 밥을 제조하는 단계;
(4) 상기 (1)단계의 준비한 돼지고기 270~330 g과 당근 23~27 g, 양파 23~27 g, 피망 23~27 g, 애호박 23~27 g, 마늘 4~6 g, 소금 4~6 g, 후추 0.8~1.2 g, 버터 8~12 g 및 식용유 18~22 g을 프라이팬에 160~180℃에서 4~6분 동안 볶아 볶음밥용 야채를 제조하는 단계;
(5) 상기 (4)단계의 제조한 볶음밥용 야채에 상기 (3)단계의 제조한 밥 650~750 g과 간장 8~12 g, 데리야끼 소스 4~6 g 및 맛술 4~6 g을 넣어 160~180℃에서 2~4분 동안 볶아 볶음밥을 제조하는 단계; 및
(6) 상기 (5)단계의 제조한 볶음밥을 -20~-50℃에서 1~3시간 동안 급속냉동시키는 단계를 포함하여 제조하는 것을 특징으로 하는 냉동 돈육 볶음밥의 제조방법.According to claim 3,
(1) Lay cypress leaves in a container, put pork on top of cypress leaves, then spread cypress leaves on the pork again, close the lid of the container, and age at 0-5℃ for 10-14 hours. Preparing pork by slicing;
(2) Adding 18-22 g of shiitake mushroom, 27-33 g of green onion roots, and 8-12 g of barley fruit to 0.8-1.2 L of water, extracting at 90-100 ° C. for 2-4 hours, and then filtering to prepare an extract ;
(3) preparing rice by adding the extract prepared in step (2) to white rice and then cooking;
(4) 270 ~ 330 g of pork prepared in step (1), 23 ~ 27 g of carrots, 23 ~ 27 g of onions, 23 ~ 27 g of bell peppers, 23 ~ 27 g of zucchini, 4 ~ 6 g of garlic, 4 ~ 20 g of salt Preparing vegetables for fried rice by frying 6 g, pepper 0.8 ~ 1.2 g, butter 8 ~ 12 g and cooking oil 18 ~ 22 g in a frying pan at 160 ~ 180 ℃ for 4 ~ 6 minutes;
(5) Add 650-750 g of rice prepared in step (3), 8-12 g of soy sauce, 4-6 g of teriyaki sauce and 4-6 g of cooking wine to the vegetables for fried rice prepared in step (4) Frying at ~180 ° C. for 2 to 4 minutes to prepare fried rice; and
(6) A method for producing frozen pork fried rice, characterized in that it is prepared by including the step of rapidly freezing the fried rice prepared in step (5) at -20 to -50 ° C for 1 to 3 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020220064294A KR102467794B1 (en) | 2022-05-25 | 2022-05-25 | Method for producing frozen fried pork rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020220064294A KR102467794B1 (en) | 2022-05-25 | 2022-05-25 | Method for producing frozen fried pork rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR102467794B1 true KR102467794B1 (en) | 2022-11-17 |
Family
ID=84233282
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020220064294A KR102467794B1 (en) | 2022-05-25 | 2022-05-25 | Method for producing frozen fried pork rice |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102467794B1 (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR950016559A (en) * | 1993-12-10 | 1995-07-20 | 조동래 | Frozen Vegetable Fried Rice |
| KR100445487B1 (en) * | 1999-08-11 | 2004-08-21 | 백관석 | Meat Cooking Sauce Containing Extracts from Oak Leaves |
| JP2005333857A (en) * | 2004-05-25 | 2005-12-08 | Ajinomoto Co Inc | Method for cooking fried rice |
| JP4088423B2 (en) * | 2001-05-07 | 2008-05-21 | 株式会社ニチレイ | Method for producing frozen fried rice |
| KR20130069897A (en) * | 2011-12-19 | 2013-06-27 | 김연구 | A method of making nutritious cooked rice with foods compositions |
| KR20220015264A (en) * | 2020-07-30 | 2022-02-08 | 한국교통대학교산학협력단 | Water for preparing steamed rice with enhaned nutrient |
-
2022
- 2022-05-25 KR KR1020220064294A patent/KR102467794B1/en active IP Right Grant
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR950016559A (en) * | 1993-12-10 | 1995-07-20 | 조동래 | Frozen Vegetable Fried Rice |
| KR100445487B1 (en) * | 1999-08-11 | 2004-08-21 | 백관석 | Meat Cooking Sauce Containing Extracts from Oak Leaves |
| JP4088423B2 (en) * | 2001-05-07 | 2008-05-21 | 株式会社ニチレイ | Method for producing frozen fried rice |
| JP2005333857A (en) * | 2004-05-25 | 2005-12-08 | Ajinomoto Co Inc | Method for cooking fried rice |
| KR20130069897A (en) * | 2011-12-19 | 2013-06-27 | 김연구 | A method of making nutritious cooked rice with foods compositions |
| KR20220015264A (en) * | 2020-07-30 | 2022-02-08 | 한국교통대학교산학협력단 | Water for preparing steamed rice with enhaned nutrient |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102227040B1 (en) | Seasoning sauce paste for stirfrying and boiling food | |
| KR101816822B1 (en) | Method for producing galbi tang using fish sauce | |
| KR101341071B1 (en) | Marinated Beef Short-ribs in Fermented Bean Paste and method for preparing the same | |
| KR101232842B1 (en) | Method of making sauce for ripening ribs | |
| KR101190171B1 (en) | Seasoning composition containing hot pepper powder | |
| CN102018236A (en) | Formula and preparation method of instant fresh and hot fried dace with dried tofu | |
| CN101766288A (en) | Stew beer sauce | |
| KR101702575B1 (en) | Method of manufacturing slices of boiled and seasoning Boneless Chicken Feet in the way of direct roasting | |
| CN111513294A (en) | Pickled vegetable hotpot condiment and preparation method thereof | |
| KR102467794B1 (en) | Method for producing frozen fried pork rice | |
| KR101893301B1 (en) | Fried rice sauce and its preparation method | |
| KR101867302B1 (en) | Method for producing lamb skewer and lamb skewer produced by the same method | |
| KR102624480B1 (en) | Method for manufacturing of water-bulgogi and water-bulgogi prepared thereby | |
| KR102413055B1 (en) | Manufacturing method of Stir-fried udon | |
| KR20190123920A (en) | A manufacture method of kimchi stew | |
| CN105495155A (en) | Production method of stewed rice with beefsteak | |
| KR20090022018A (en) | Method for manufacturing pork hock steak | |
| CN107981237A (en) | A kind of production method of spicy diced chicken saute with green pepper | |
| KR102517357B1 (en) | Method for producing meat sauce containing tomato and pork as main component | |
| KR100913663B1 (en) | Method for preparing of kimch chicken soup | |
| KR20150026005A (en) | Method of manufacturing seasoned pork ribs | |
| KR102470700B1 (en) | Method for making galbi-tang | |
| KR101749094B1 (en) | Manufacturing method of seasoned red-pepper sauce for cold noodles | |
| KR102562018B1 (en) | Manufacturing method of spicy stir-fried hot pot chicken ribs with excellent preference | |
| KR102377448B1 (en) | Tteokgalbi frozen products containing spices and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |