KR20040005267A - a method for preparing slices of dried mushroom - Google Patents
a method for preparing slices of dried mushroom Download PDFInfo
- Publication number
- KR20040005267A KR20040005267A KR1020020039760A KR20020039760A KR20040005267A KR 20040005267 A KR20040005267 A KR 20040005267A KR 1020020039760 A KR1020020039760 A KR 1020020039760A KR 20020039760 A KR20020039760 A KR 20020039760A KR 20040005267 A KR20040005267 A KR 20040005267A
- Authority
- KR
- South Korea
- Prior art keywords
- mushroom
- mushrooms
- shade
- seasoned
- soy sauce
- Prior art date
Links
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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 버섯포의 제조방법에 관한 것으로써, 특히 버섯에 소정의 재료로 가미한 후, 건조하여 보관이 용이하면서도 맛이 좋도록 한 것이다.The present invention relates to a method for producing mushroom scavenger, in particular, added to a mushroom with a predetermined material, and then dried so that it is easy to store and tastes good.
종래에 많은 식용 건제품이 알려져 있고, 대표적인 것이 수산물의 건제품이다. 이러한 건제품으로의 활용은 해당 식품의 원료가 수분을 많이 함유하고 있어 쉽게 부패될 수 있으므로, 수분을 제거하여 장기간 보관이 용이하도록 하는 효과가 있다. 그외, 바나나나 포도 같은 과일을 건조하여 만든 과일류의 건제품은 상기한 수산물의 건제품들과 함께 간식, 술안주로 많이 활용되고 있다.Many edible dry products are known in the art, and representative ones are dry products of aquatic products. The use of such a dry product can be easily decayed because the raw material of the food contains a lot of moisture, there is an effect to facilitate the long-term storage by removing moisture. In addition, dried products of fruits made by drying fruits such as bananas and grapes are widely used as snacks and snacks with dry products of the above-mentioned aquatic products.
한편, 대부분의 야채는 이러한 건제품으로의 활용이 거의 이루어지지 않고, 새로운 시도도 그다지 이루어지고 있지 않은 실정이다.On the other hand, most of the vegetables are not used as such a dry product, a new attempt is not made very much.
이에 본 발명자는 영양이 높아 최근 건강식으로 각광받고 있는 버섯을 건제품으로 하여 장기간 보관이 가능하면서도 영양이 풍부한 식품을 제조하는 방법을 연구하여 본 발명에 이르게 되었다.Accordingly, the present inventors have led to the present invention by studying a method for preparing a food rich in nutrition while being able to store it for a long time using a mushroom that has been recently spotlighted as a healthy food with high nutrition.
본 발명은 버섯을 얇게 포를 떠서 양념하거나, 가루를 내어 양념한 후 치대어 납작하게 완자모양으로 만들고, 이것을 그늘에 말리는 것을 특징으로 하는 버섯포의 제조방법을 제공한다.The present invention provides a method for producing a mushroom sack, characterized in that the mushrooms are thinly scooped up or seasoned with powder, sprinkled with powder, and then flattened to a flat shape and dried in a shade.
또한, 송이버섯포를 제조하는 방법으로서, 송이를 얇게 포를 뜨고, 간장, 참기름 또는 호두기름, 설탕, 꿀 및 후추를 사용하여 간장소스를 만들고 여기에 상기 송이를 10-50분 동안 재워놓고, 채반에 널어 그늘에서 말린 후, 이를 냉동보관하는 것을 특징으로 하는 방법을 제공한다.In addition, as a method for producing Matsutake mushrooms, thinly slice the clusters, make soy sauce using soy sauce, sesame or walnut oil, sugar, honey and pepper and put the clusters there for 10-50 minutes, After drying in the shade by hanging in a tray, it provides a method characterized in that the frozen storage.
또한, 표고버섯포를 제조하는 방법으로서, 표고버섯을 곱게 가루롤 갈고, 간장, 참기름 또는 호두기름, 설탕, 꿀 및 후추 등으로 양념하여 끈기가 날 때가지 치대고, 완자모양으로 만들어 납작하게 편 후, 채반에 널어 그늘에 말리는 것을 특징으로 하는 방법을 제공한다.In addition, as a method for producing shiitake mushrooms, grind the shiitake mushrooms in finely ground flour, seasoning with soy sauce, sesame oil or walnut oil, sugar, honey, and pepper, and stir until it becomes sticky, flattened into a ball shape. After that, the method is characterized in that it is suspended in the rice tray and dried in the shade.
상기 표고버섯포의 제조시, 그늘에 말린 표고버섯포에 꿀을 바르고 잣가루를 뿌리는 방법을 더욱 제공한다.When preparing the shiitake mushrooms, honey is applied to dried shiitake mushrooms in the shade and further provides a method of sprinkling pine powder.
본 발명은 상기 방법에 의해 제조된 송이버섯포 또는 표고버섯포를 제공한다.The present invention provides a mushroom or shiitake mushroom prepared by the above method.
본 발명의 재료로서 이용될 수 있는 버섯은 특별히 제한을 없으나, 송이버섯(특히, 새송이 버섯)이나 표고버섯을 이용하는 것이 좋다.The mushroom that can be used as the material of the present invention is not particularly limited, but it is preferable to use pine mushrooms (particularly, pine mushroom) or shiitake mushrooms.
표고버섯은 민주름버섯목 송이과에 속하는 식용버섯으로 야생에서는 동남아지역에서 참나무 등 활염수의 고사목에서 주로 발생한다. 표고버섯은 특히 항암성분인 렌티닌을 함유하고 있어서 건강식품으로 널리 알려져 있으며, 전세계적으로재배와 소비가 급증하고 있다. 표고버섯은 상기한 항암작용 외에도 에리타데닌이라는 콜레스테롤의 대사를 촉진하고 이를 체외로 배출하는 성분이 포함되어 있으므로, 콜레스테롤 강하 효과가 탁월하다. 그외, 클루타민산 등의 유리 아미노산을 다른 버섯류보다 많이 함유하고 있어서 특유의 독특한 맛을 나타낸다.Shiitake mushroom is an edible mushroom belonging to the Democratic Mushroom family, and it occurs mainly in the dead wood of active water such as oak in Southeast Asia. Shiitake mushrooms are particularly well known as health foods because they contain lentinin, an anticancer ingredient, and cultivation and consumption are increasing worldwide. Shiitake mushrooms, in addition to the anti-cancer action described above, because it contains a component that promotes the metabolism of cholesterol called erytadenine and excretes it in vitro, the cholesterol lowering effect is excellent. In addition, it contains more free amino acids, such as glutamic acid, than other mushrooms, and exhibits a unique unique taste.
그 외, 인공배양으로 재배되는 양송이 버섯과 우리나라에는 큰느타리버섯으로 품종등록되어 있는 새송이버섯 등이 이용될 수 있다.In addition, mushrooms cultivated in artificial culture and birds mushrooms that are registered as varieties of large locust mushroom in Korea can be used.
버섯포를 제조할 때는 재료의 특성에 따라, 그대로 포를 떠서 이용할 수도 있고 분쇄하여 완자로 하여 사용할 수도 있다. 그대로 포를 떠서 이용하는 경우에는, 예를 들어, 새송이버섯의 경우, 송이버섯을 얇게 포를 뜨고, 그 상태에서 양념을 한다. 양념재료는 특별히 제한되는 것은 아니고, 진간장, 참기름 또는 호두기름, 설탕, 꿀 및 후추를 적정량 넣어 간장 소스를 만들어 사용한다. 상기한 바와 같이 포를 뜬 새송이버섯을 상기 간장 소스에 담그어 재워 놓는다. 이 때, 간장 소스가 충분히 스며들 수 있도록 적어도 10분 이상 재운다. 그러나, 너무 오랫 동안 재우면 너무 짜거나 새송이버섯의 씹는 맛이 없어질 수 있으므로, 40-50분 이상은 담그지 않도록 한다.When preparing mushroom sack, depending on the characteristics of the material, it can be used as it is by floating the sack, or may be ground and used as a ball. In the case of using scoops as it is, for example, in the case of birds mushrooms, the mushrooms are thinly sliced and seasoned in the state. Seasoning materials are not particularly limited, and soy sauce, sesame oil or walnut oil, sugar, honey and pepper are added in an appropriate amount to make a soy sauce. As described above, soaked mushrooms of Pleurotus immersed in the soy sauce and laid down. At this time, cook soy sauce for at least 10 minutes. However, do not immerse for more than 40-50 minutes, as it may be too long to soak or lose the chewy taste of the Pleurotus eryngii.
이 때, 간장소스에 들어가는 기름은 참기름을 사용할 수 있으나, 향을 보다 좋게 하기 위해서는 호두기름을 사용하는 것도 바람직하다. 이와 같이, 충분히 양념이 밴 버섯포를 채반에 널어 그늘에서 말린다. 이 때, 너무 완전히 물기가 빠져나갈 정도가 되지 않도록 하고, 약 0.5-5중량% 정도 수분이 남을 정도로 하는 것이 바람직하다.At this time, the oil contained in the soy sauce can be used sesame oil, but in order to improve the flavor is also preferred to use walnut oil. In this way, enough seasoned mushroom mushrooms are placed in a tray and dried in the shade. At this time, it is preferable not to be enough to drain the water completely, so that about 0.5-5% by weight of water remains.
이와 같이 건조된 새송이포는 냉동실에 보관한다. 또한, 냉동실에서 꺼내어 먹을 때는 참기름이나 호두기름에 발라 굽거나 팬에 지져서 먹으면 더욱 맛이 좋다.The dried pine needles are stored in the freezer. In addition, when taken out of the freezer to eat sesame oil or walnut oil baked or cooked in a pan to taste better.
한편, 표고버섯은 새송이 버섯에 비하여 결이 질긴 편이므로, 그대로 포를 뜨는 것보다는 가루를 내어 완자로 하여 포를 만드는 편이 바람직하다. 즉, 표고버섯를 곱게 가루를 낸 후, 간장, 참기름이나 호두 기름, 설탕, 꿀, 후추 등으로 양념하여 끈기가 날 때까지 치대고, 적당한 모양으로 만들어 납작하게 편다. 이러한 방법으로 버섯포를 만드는 경우에는, 버섯포의 모양을 마음대로 만드는 것이 가능하므로, 상기한 납작하게 펴진 반죽덩어리를 예를 들어, 나뭇잎 모양으로 만들거나 그외 여러가지 형상으로 만드는 것이 가능하다.On the other hand, shiitake mushrooms tend to be grainy compared to the Pleurotus mushroom, so it is more preferable to make the pavement by putting out the powder as a ball rather than leaving the pavement as it is. In other words, the powder of shiitake mushrooms is finely ground, seasoned with soy sauce, sesame oil or walnut oil, sugar, honey, and pepper, and knead until sticky. When mushroom mushrooms are made in this way, it is possible to make the shape of mushroom mushrooms at will, so that the flattened dough mass described above can be, for example, leaf-shaped or in various other shapes.
이와 같이 소정의 형상으로 만들어진 것을 채반에 넣어 그늘에서 말린다. 이 경우 역시, 물기가 완전히 날라가서 딱딱할 정도롤 말리는 것보다는 수분함량이 약 0.5-5중량% 정도 되도록 말리는 것이 좋다.Thus made in a predetermined shape is put in a tray and dried in the shade. In this case, too, it is better to dry the water so that the moisture content is about 0.5-5% by weight, rather than completely drying and drying it to the extent that it is hard.
이와 같이 만들어진 것을 꿀이나 설탕물을 바르고 잣가루를 입히면 더욱 좋은 향 및 맛을 느낄 수 있다. 이렇게 만들어진 것은 냉동실에 보관하고, 꺼내어 먹을 대는 그대로 먹어도 되고, 참기름이나 호두기름을 발라 굽거나 팬에 지져내어 먹으면 좋다.You can feel the better aroma and taste by applying honey or sugar water and pine nuts. This can be stored in a freezer, and you can eat it as it is, or you can eat sesame oil or walnut oil and bake it on a pan.
이와 같이 제조된 버섯포는 고단위 영양식으로서, 영양이 파괴되지 않으면서도 장기간 보관이 가능하다는 장점이 있다. 또한, 종래의 버섯의 경우 특유의 냄새나 질긴 맛 등으로 인하여 높은 영양가에도 불구하고 반찬이나 간식으로서 잘 이용되지 않았으나, 본 발명에 의하여 버섯포를 제조함으로써 고영양의 재료를 보다 좋은 맛으로 섭취할 수 있다는 점에서 효과가 있다The mushroom poultry prepared as described above has a merit that it can be stored for a long time without breaking nutrition as a high unit nutritional formula. In addition, in the case of conventional mushrooms, despite the high nutritional value due to the peculiar smell or chewy taste, it was not used as a side dish or snack, but by preparing a mushroom sack according to the present invention, it is possible to take a high-nutrition material with a better taste. It is effective in that it can
Claims (6)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020020039760A KR20040005267A (en) | 2002-07-09 | 2002-07-09 | a method for preparing slices of dried mushroom |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020020039760A KR20040005267A (en) | 2002-07-09 | 2002-07-09 | a method for preparing slices of dried mushroom |
Publications (1)
Publication Number | Publication Date |
---|---|
KR20040005267A true KR20040005267A (en) | 2004-01-16 |
Family
ID=37315611
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020020039760A KR20040005267A (en) | 2002-07-09 | 2002-07-09 | a method for preparing slices of dried mushroom |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR20040005267A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101142317B1 (en) * | 2009-10-29 | 2012-05-14 | 장흥군 | Method for producing slices of shiitake mushroom |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5722664A (en) * | 1980-07-15 | 1982-02-05 | Makoto Okumura | Preparation of "shiitake" mushroom relish |
JPS6219063A (en) * | 1985-07-16 | 1987-01-27 | Mori Sangyo Kk | Production of sheet food |
JPH11187823A (en) * | 1997-12-26 | 1999-07-13 | Hokuto Corp | Production of processed mushroom food |
KR100261040B1 (en) * | 1997-12-02 | 2000-07-01 | 김강권 | The manufacturing process of freeze dried block with fragrant mushroom |
KR20010069176A (en) * | 2000-01-11 | 2001-07-23 | 이상복 | Mushroom preserving with soy and method of preparing of the same |
KR20030024531A (en) * | 2001-09-17 | 2003-03-26 | 원종광 | Lyophilized Tricholoma matsutake and preparation method for the same |
KR20030027474A (en) * | 2001-09-28 | 2003-04-07 | (주)이엔이티 | A Method of Manufacturing Non Oil-Fried Mushroom Snack and the Mushroom Snack Manufactured thereof |
-
2002
- 2002-07-09 KR KR1020020039760A patent/KR20040005267A/en not_active Application Discontinuation
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5722664A (en) * | 1980-07-15 | 1982-02-05 | Makoto Okumura | Preparation of "shiitake" mushroom relish |
JPS6219063A (en) * | 1985-07-16 | 1987-01-27 | Mori Sangyo Kk | Production of sheet food |
KR100261040B1 (en) * | 1997-12-02 | 2000-07-01 | 김강권 | The manufacturing process of freeze dried block with fragrant mushroom |
JPH11187823A (en) * | 1997-12-26 | 1999-07-13 | Hokuto Corp | Production of processed mushroom food |
KR20010069176A (en) * | 2000-01-11 | 2001-07-23 | 이상복 | Mushroom preserving with soy and method of preparing of the same |
KR20030024531A (en) * | 2001-09-17 | 2003-03-26 | 원종광 | Lyophilized Tricholoma matsutake and preparation method for the same |
KR20030027474A (en) * | 2001-09-28 | 2003-04-07 | (주)이엔이티 | A Method of Manufacturing Non Oil-Fried Mushroom Snack and the Mushroom Snack Manufactured thereof |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101142317B1 (en) * | 2009-10-29 | 2012-05-14 | 장흥군 | Method for producing slices of shiitake mushroom |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101506939B1 (en) | Producing method of pork cultet type soybean processed foods | |
KR101141202B1 (en) | The noodles and the manufacturing method thereof | |
CN104323335A (en) | Making method of minty instant dried fish | |
KR101179720B1 (en) | Method for Manufacturing Rod-shaped Rice Cake Having Minced Rib Cake in the Inner or Outer Part and the Rod-shaped Rice Cake Obtained Thereby | |
KR20160138709A (en) | Method of making Gangjeong Foods using a Fishery biology as a main Material | |
KR101064500B1 (en) | Pickle of wild greens and recipe of the same | |
KR101540867B1 (en) | Kimchi comprising sweet pumpkin and gardenia seeds | |
KR101506938B1 (en) | Producing method of pork cultet type soybean processed foods using dried fruits | |
KR20180066727A (en) | Method for manufacturing of bugak and the bugak manufactured thereby | |
KR101695654B1 (en) | Manufacturing method of dried fish covered with gochujang and dried fish covered with gochujang | |
KR101955824B1 (en) | Sausage containing ddeokgalbi and preparing method thereof | |
KR101452108B1 (en) | Making Method for Kimchi Snack using Freeze Drying | |
KR101580138B1 (en) | laver dry food for block form and its manufacture method | |
KR20040005267A (en) | a method for preparing slices of dried mushroom | |
KR101619329B1 (en) | process of manufacturing jerky | |
KR100616309B1 (en) | A method for preparing mushroom paste pickles and mushroom paste pickles obtained therefrom | |
KR102089863B1 (en) | Instant food and manufactruring method thereof | |
KR20180046629A (en) | Chicken patty filled with food material and manufacturing method of the same | |
KR20180001228U (en) | Method for Manufacturing Corn Type Boogak and Cone Type Boogak Manufactured Thereby | |
KR101173156B1 (en) | Method of making acorn noodle and acorn noodle | |
KR20160077782A (en) | Manufacturing method for korean traditional cookie having grain | |
KR19990078822A (en) | the preparation method of a kind of sweet cake utilizing the green tea and mugwort | |
KR101389279B1 (en) | pine mushroom and dried yellow corvina pickled in red pepper paste, and method for manufacturing the same | |
KR20210007461A (en) | Mixed shaped meat and its manufacturing method | |
KR20140078153A (en) | Method for Processing Catfish and Method for Cooking using the Processed Catfish |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E601 | Decision to refuse application |