KR970064428A

KR970064428A - Manufacturing method of sesame rice for ssambap

Info

Publication number: KR970064428A
Application number: KR1019960007878A
Authority: KR
Inventors: 민원식
Original assignee: 민원식
Priority date: 1996-03-22
Filing date: 1996-03-22
Publication date: 1997-10-13

Abstract

본 발명은 상치, 배추, 쑥갓등의 야채에 쌈을 싸서 먹을 때 사용되는 쌈장의 제조방법에 관한 것으로 본 발명의 제조 공정은 원형 스텐드통에 식용유를 넣은 다음 잣 1.0%, 호두0.5%, 들깨 8.2%, 호박씨 5%, 해바라기씨 3%, 보리가루 5%, 엿질금 0.3%, 참깨 0.3%, 물엿 3%, 양파0.3%, 대파 0.2%. 마늘 0.3%, 고추가루 1.5%, 살구씨 O.2%, 식염 0.2% 보리가루 5%, 콩가루 5%를 혼합한 후 섭씨 11O°에서 소스를 만든 다음 콩 25%, 된장 23%, 고추장 15%를 혼합하여 100시간동안 발효를 시키고 잘 발효된 상기 혼합원료를 섭씨 11O도로 가열하고 골고루 볶아 본 발명의 쌈장을 제조하는 것으로, 본 발명의 쌈장은 총2O여 종류의 원료를 혼합하여 만든 것이기 때문에 영양가가 매우 풍부하고 입맛을 돋구는 독특한 맛이 있어 쌈밥을 전문으로 하는 요식업소에서 쌈장으로 널리 애용될 수 있는 장점이 있는 것이다.The present invention relates to a method for preparing a sesame seed which is used for wrapping and wrapping vegetables such as lettuce, Chinese cabbage, and Chinese cabbage. In the manufacturing process of the present invention, edible oil is put in a circular stand cylinder, and then 1.0% of pine nut, 0.5% %, Pumpkin seeds 5%, sunflower seeds 3%, barley flour 5%, glycerin 0.3%, sesame seed 0.3%, syrup 3%, onion 0.3% After mixing 100% of garlic, 1.5% of red pepper powder, 0.2% of apricot, 0.2% of salt, 5% of barley powder and 5% of soybean powder, sauce was prepared at 110 ° C and then 25% of soybeans, 23% of miso, 15% And fermented for 100 hours. The well-fermented mixed raw materials are heated at a temperature of 110 ° C and roasted evenly to produce the saxamus of the present invention. Since the saxamus of the present invention is a mixture of a total of 20 kinds of raw materials, Is very abundant and has a unique flavor that makes it taste good, and it has an advantage that it can be widely used as a sweet potato from a foodservice business specialized in samsabong.

Description

쌈밥용 쌈장의 제조방법Manufacturing method of sesame rice for ssambap

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is a trivial issue, I did not include the contents of the text.

Claims

원형 스텐드통에 식용유를 넣은 다음 잣 1.0%, 호두0.5%, 들깨 8.2%, 호박씨 5%, 해바라기씨 3%, 보리가루 5%, 엿질금 0.3%, 참깨 0.3%, 물엿 3%, 양파0.3%, 대파 0.2%. 마늘 0.3%, 고추가루 1.5%, 샅구씨 0.2%, 식염 0.2% 보리가루 5%, 콩가루 5%를 혼합한 후 섭씨 110°에서 소스를 만든 다음 콩 25%, 된장 23%, 고추장 15%를 혼합하여 100시간동안 발효를 시키고 잘 발효된 상기 혼합원료를 섭씨 110도로 가열하고 골고루 볶아 본 발명의 쌈장을 제조하는 것을 특징으로 하는 쌈밥용 쌈장의 제조방법.After the cooking oil was put in the round stand container, the pine nuts were cooked with 1.0%, walnuts 0.5%, perilla 8.2%, pumpkin seed 5%, sunflower seed 3%, barley powder 5% Greater than 0.2%. The mixture was mixed with 0.3% garlic, 1.5% red pepper powder, 0.2% sodium chloride, 0.2% salt, 5% barley powder and 5% soybean powder and then sauce at 110 ° C. Then, 25% soybeans, 23% miso, and 15% And fermenting the mixture for 100 hours. The well-fermented raw material is heated at a temperature of 110 degrees Celsius and roasted evenly to produce the sesame seed of the present invention.

※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: It is disclosed by the contents of the first application.