Manufacturing method of instant porridge using natural seasoning

专利摘要:
PURPOSE: A method for preparing ready-to-eat gruel by heating cereals, as a main material, including white rice, glutinous rice, black rice, unpolished rice or the like with a natural seasoning material including raw clams and onions instead of MSG is provided. The produced ready-to-eat gruel has a good taste and no a fish smell of the clam and easily cooked simply by heating in a microwave oven. CONSTITUTION: Raw clams and onions are mixed with water in a weight ratio of 1:1 separately, ground and then mixed each other to give a seasoning material. One to four components selected from white rice, glutinous rice, black rice, unpolished rice, unpolished glutinous rice, coix seeds, foxtail millet, sorghum, barley, corn, soybean, peas, black bean, sweet beans, mung beans, undried fresh beans and green beans are immersed in water for 1 to 3hr, heated in water for 30 to 60min, roasted for 3 to 10min, and then ground to give a main material. Fishes as an side material are dressed and heated with the seasoning material, a main material, dried herbal plants and vegetables.
公开号:KR20040033500A
申请号:KR1020020062600
申请日:2002-10-14
公开日:2004-04-28
发明作者:손종업
申请人:손종업；
IPC主号:

专利说明:

Manufacturing method of instant porridge using natural seasonings
[1] The present invention relates to a method for preparing instant porridge flavored using natural seasonings, including water and main ingredients such as white rice, glutinous rice, barley, corn, soybean, red beans, salt, soy sauce, sugar, miso, red pepper paste, etc. And add ingredients, vegetables, and other ingredients such as fish, animals, seafood, etc., and add raw processed seashells and fresh onions, instead of chemical seasonings, to give a good taste. A method of making instant porridge flavored using natural seasonings, which is a method of making fast food porridge, which can be stored in pouches, disposable containers or cans for a long period of time, and can be opened immediately and eaten easily. will be.
[2] The prior art has been the first application No. 10-1999-0012408 (1999.4.3) filed by the present applicant, namely the method of preparing a stone food food, but L- glutamic acid as a chemical seasoning to give a delicious taste when cooking food Sodium (MSG) and all were added.
[3] In addition, although there was a technique for manufacturing canned natural seasoning miso soup in Patent Publication No. 1991-0008899, the main point is to mix boiled miso boiled water with boiled clam and concentrated water. If you do this, the degeneration of the protein and ingredients of the shellfish, bringing down the effect of softening or raising the taste of the food is significantly reduced. Therefore, it is called natural seasoning miso soup by mixing soybean paste boiled water and shellfish boiled water according to the above-described technique, but the salty taste of miso is just a salty miso liquor that does not neutralize smoothly, and the concentrate of boiled clam has just lost its useful value as a seasoning. As clam simmered broth, the natural seasoning miso soup technique was a miso technique without any seasoning.
[4] Chemical seasonings include 5'-ribonucleotide sodium, sodium citrate 5'-guanylate, 5'-ribonucleotide calcium, d1-sodium peroxide, glycine, and L-glutamate, all of which are toxic and sodium L-glutamate ( MSG) orally administered LD50 is 12.96 mg / kg in mice and 19,900 mg / kg in rats ADI unconditionally 0-120 mg / kg for humans.
[5] Chinese restaurant syndrome is reported that after 10 to 20 minutes of ingesting a large amount of MSG, symptoms such as burning of the head, body, urgency, discomfort, and muscle stiffness are transient and appear for about 45 minutes. It is said to occur when you consume 0.003 ~ 0.005kg.
[6] And allergies, such as the harm can not say.
[7] Despite these toxicities, chemical seasonings have to be added to foods because they have been soaked in the taste of chemical seasonings and cannot be used to meet the tastes of modern people without using chemical seasonings. Because I could not know the food ingredients.
[8] The present invention to solve this problem
[9] 1. To the food of the present invention to substitute the chemical seasoning with wet crushed fresh shellfish with water to soften the salty taste, and to improve the taste and wet crushed fresh onion with water added The results of the sensory investigation revealed that the saltiness and the goodness of the action were made by adding the two kinds of raw shellfish and raw onion composition together to find out that the taste is greatly improved by mutual and synergistic effects. It is to be added to the late stage to boil to make porridge etc. by making it boil more natural taste and fresh and soft taste than when using chemical seasoning.
[10] 2. It is possible to manufacture instant porridge products of various flavors using dried fish, freshwater fish, sea fish, sea seafood, beef, pork, dog meat, chicken, etc. as a subsidiary material of the present invention. You can make brown rice porridge with any subsidiaries within the range of limited ingredients of the present invention, such as brown rice gruel made with dog meat or brown rice gruel made with grow material. Freshwater eel, abalone, etc. One or three of the limited materials of the present invention can be selected or vegetable ingredients can be selected and other materials, such as to be able to manufacture a variety of porridge products as much as possible.
[11] 3. It is to be able to maintain the taste as it is after 1 year or 2 years without altering the flavor at the time of manufacturing the porridge product of the present invention,
[12] 4. The long term storage of the soup and rice of the present invention for at least one year.
[13] Etc. are the technical problems to be achieved by the present invention.
[14] The present invention consists of a simple manufacturing method to improve the taste of porridge products by adding natural seasoning to the process of completion in the production of various porridge products. However, due to the characteristics of manufacturing various kinds of porridge, it can be complicated. Therefore, the basic manufacturing process program is prepared by each process by material and order, and each porridge product is selected and cooked in the category of this process program. Taking the method of manufacturing, it was configured to be able to easily and clearly prepare the product when carrying out the preparation example or the product manufacturing example.
[15] The following preparation example is a process of preparing by selecting, pretreating and processing each material.
[16] Preparation Example 1 Preparation and Preparation of Wet Grinding of Shellfish and Onion as Natural Seasonings
[17] (Preparation process Example 2) The process of selecting a main material.
[18] Preparation Example 3 Preparation of Pretreatment and Processing of Selected Main Materials
[19] Preparation Example 4 Selection Process of Substance
[20] Preparation Example 5 Preparatory Process for Pretreatment of Selected Substances
[21] Preparation Example 6
[22] Preparation Example 7 Selection of Vegetable Materials
[23] Preparation Example 8 Pretreatment Preparation Step of Selected Vegetable Materials
[24] Preparation Example 9 Selection Process of Drying Material
[25] Preparation Example 10 Pretreatment and Processing of Selected Dry Materials
[26] Preparation Example 11 Preparation and Selection of Other Materials
[27] Preparation Example 12 Preparation and Selection of Seasoning Materials
[28] Preparation Example 13 Selection and Preparation of Spice Ingredients
[29] Product manufacturing example
[30] Step 1; Natural seasoning preparation process
[31] Process 2: selection process of main material
[32] Process 3: preparation process of pretreatment and processing of selected main material (preparation process utilizing 4 processes of Example 3)
[33] Process 4: selection process of subsidiary materials
[34] Process 5: pretreatment preparation process of the selected submaterial
[35] Process 6: processing of subsidiary materials (use of three processes of Preparation Example 6)
[36] Step 7: Selecting Vegetable Materials
[37] Step 8: pretreatment of vegetable ingredients
[38] Step 9; Selection process of other materials
[39] Process 10: pretreatment and processing of selected other materials
[40] Step 11: add 100 kg of water to the cauldron, and when boiling, add the main ingredients prepared in step 3 and boil for 30 to 120 minutes
[41] Process 12: process which can add a subsidiary material and boil for 3 to 15 minutes
[42] Process 13: the vegetable material can be added and boil for 3 to 10 minutes
[43] Process 14: another material can be added and boil for 3-10 minutes
[44] Process 15: process which can add spice material
[45] Step 16: add natural seasoning and boil for 3 to 10 minutes
[46] Step 17: filling the charger with the finished porridge composition
[47] Process 18: tablet to choose container
[48] Step 19: Filling the porridge composition into the selected container
[49] Process 20: sterilization of the product
[50] Process 21: It consisted of 21 processes as a natural cooling process of a product.
[51] In the product manufacturing example, the process itself can be selected as the process 4, 7, 9, 12, 13, 14, 15. It is possible to make porridge with only grains and soybeans as main ingredients, and to add fish and meats as subsidiary materials, to add vegetable ingredients, and to add other medicines such as herbal medicines. For the sake of
[52] And the time was unified in minutes and the weight was expressed in weight all unified in kg.
[53] Hereinafter, the operation and the like will be described with examples.
[54] Preparation Example 1 Wet grinding and preparing process of natural seasonings clams and onions
[55] After mixing the shellfish and water in a weight ratio of 1: 1, 50kg of the clam composition wetly pulverized with a grinder was mixed, the raw onion and water was mixed in a weight ratio of 1: 1, and then 50kg of the onion composition was wetly pulverized with a grinder. To prepare shellfish composition and onion composition in plastic bags in 0.5kg units and store them in refrigerator or freezer.
[56] In the product manufacturing example, the shell composition of 1 ~ 5kg, onion composition can be used within the limit of 1 ~ 10kg.
[57] The clam can be any clam, and after putting it in the water to vomit the seaweed, wash it well, and the small clams such as clams, clams, mussels, etc. Grind together and cut onions 2cm thick and about 2cm thick, then grind together with water.
[58] (Preparation process example 2; process of selecting a main material)
[59] The main ingredients are white rice, glutinous rice, black rice, brown rice, brown rice glutinous rice, yulmu, crude, sorghum, barley, corn, wheat, soybean, pea, black bean, red bean, mung bean, cheongtae bean, gangnam bean. Step of preparing ~ 10kg (Preparation process Example 3: Preparation process such as pretreatment and processing of the selected main material)
[60] Step 1) After washing the selected grain material, it is soaked in water and soaked for 1-3 hours to prepare a soaked grain material.
[61] Process 2) Among the selected grain materials, hard grain materials such as brown rice, brown rice glutinous rice, yulmu, corn, soybean, pea, black bean, red bean, mung bean, cheongtae bean and gangnam bean are soaked in water and soaked for 1 to 3 hours before A process of preparing ingredients by boiling them in a weight ratio of 2: 1 for 30 to 60 minutes.
[62] Process 3) preparing the powder of roasted grains by pulverizing the selected grain material in a pan for 3-10 minutes and then crushed by a grinder.
[63] Step 4) A step of preparing the raw powder of grains by grinding the selected grain material with a grinder.
[64] Preparation Example 4 Step of Selecting Subsidiary Material
[65] Ingredients are dried anchovies, North fish, freshwater fish loach, freshwater eel, crucian carp, carp, freshwater pulsating, spying, growing, sea fish tuna, pollock, cod, mackerel, dom, eel, seafood dog meat, chicken The process of selecting 1 or 3 kinds of beef, goat and goat.
[66] (Preparation process Example 5 Preparation process, such as pretreatment of a selected material)
[67] Process 1) The dried anchovies of dried fish are used after removing the internal organs and the dried fish is hard and dried.
[68] Process 2) Freshwater eel, loach and spinach are put in a wide bowl, put salt and close the lid to remove the seaweed, then clean and remove the eel and bitter guts.
[69] Process 3) Since there are no tuna, mackerel, or growing scales among freshwater and sea fishes, split the boat first, remove the intestines, and clean it before use.
[70] Crucian carp, carp, cod, pollock, and dome should be removed after the scales are removed and the intestines removed and washed.
[71] Process 4) The sea seafood such as octopus, squid and octopus should be removed after washing the intestines and washed before use.
[72] Process 5) Freshwater pulsation, spy, shrimp, clam, hermit, oyster, mussel, abalone, sea cucumber, etc. To vomit haecam, soak in water enough to vomit seaweed, remove foreign substances such as hair and skin, and then clean and use internal organs. Process.
[73] Process 6) Since animals, beef, pork, dog meat and goat meat are hygienically slaughtered and brought in, they do not need to be washed in water and stored in the freezer for use. Wash and mix with flour and salt thoroughly, and then wash it to remove odors and wash it. Use it after washing the salt container, liver, and lungs. Bone is used after immersing in water for 60 ~ 80 minutes to remove enough blood.
[74] Process 7) The process of washing chicken and duck meat after removing slaughter.
[75] In the above seven steps, the smallest materials are whole and the larger ones are cut into 5cm thick 1cm to 15cm square 5cm.
[76] (Preparation Step Example 6: Machining Step of Substance)
[77] One of three processes can be selected as a process for processing the submaterial.
[78] Process 1) Put 2 ~ 60kg of water into the pot, add 1 ~ 30kg of the prepared raw material, and boil for 40 ~ 240 minutes.
[79] Process 2) Put 2 ~ 40kg of water into the pot, add 1 ~ 20kg of the prepared subsidiary material to boil, boil for 20 ~ 60 minutes, take out the subsidiary materials, crush them with a pulverizer, filter out small solids, and prepare 3 ~ 60kg of the pulverized composition. Process.
[80] Process 3) Prepare 1 ~ 20kg of raw material by dipping 0.2cm in thickness 0.2cm ~ 1cm in thickness and cutting 1cm in thickness.Put 2 ~ 40kg of water in a pot and boil for 20 ~ 60 minutes. Process to prepare ~ 60kg.
[81] Preparation Example 7 Selecting Process of Vegetable Materials
[82] Vegetable materials are cabbage, Chinese cabbage, Chinese cabbage kimchi, potato, radish, hemp, lotus root, taro, carrot, bamboo shoot, bellflower, duck, arbor, onion, green onion, parsley, mushroom, burdock, pumpkin, cucumber, eggplant, leek, host, Sprouts, sweet potatoes, ferns, ferns, wild vegetables, brown seaweed, sea bream, kelp, aloe, chicory, kale, horseradish, fish vinegar, fresh vinegar, broccoli, compie, celery, parsley, garlic, ginger.
[83] Preparation Example 8 Pretreatment Preparation Process of Selected Vegetable Materials
[84] Peel the selected vegetable material, remove the non-Isable part, wash and cut into 0.2cm square 0.2m ~ 1cm square 1cm thick to prepare a total of 2 ~ 10kg vegetable materials.
[85] Preparation Example 9 Selecting a Drying Material
[86] Dry ingredients are licorice, tofu, wolfberry, windproof, bank, baekryeok, fueryeong, bokbunja, wild lactation, pesticide, lotus meat, Schisandra chinensis, gall bladder, dragon meat, ginseng, spirit, creation, iris, cheonma, taxi, rupture, ogapi , Humpback, moth, pine, pedestrian, safflower, astragalus, yellow, greenery, antler, white nap, silkworm, control, health, cordyceps, royal jelly.
[87] Preparation Example 10 Pretreatment and Processing of Selected Dry Materials
[88] Remove foreign substances such as impurities and dust of selected dry material or wash them in water, add 0.6 ~ 4kg of dry material to 1.5 ~ 6kg of water, boil for 60 ~ 120 minutes, take out the material, and then concentrate the water to 0.8 ~ 5kg. Process of preparing dry material extract liquid.
[89] Preparation Example 11 Preparation and Selection of Other Materials
[90] Other ingredients can be selected from glutinous rice dumplings, flour flour and sun tteok rice cake, and prepare 10 ~ 20kg.
[91] Preparation Example 12: Selection and Preparation of Seasoning Ingredients
[92] Seasoning ingredients are prepared by selecting one or three of 0.4 ~ 3kg of salt, 0.4 ~ 3kg of soy sauce, 1 ~ 5kg of soybean paste, 1 ~ 2kg of red pepper paste, and 2 ~ 10kg of sugar.
[93] Preparation Example 13 Preparation and Selection of Spice Ingredients
[94] Spice ingredients are crushed garlic 0.5-5kg, minced ginger 0.05-2kg, red pepper powder 0.5-2kg, sesame 0.1-0.5kg, black sesame 0.1-0.5kg, perilla 0.1-0.5kg, sesame oil 0.1-0.5kg, perilla oil The process of selecting and preparing 1-2 types of 0.1-0.5 kg.
[95] The product manufacturing embodiments are not limited to the above embodiments, but are merely exemplary, so that each material can be selected and controlled by various preparations, processing methods, cutting methods, and limits within a limited range. The porridge is prepared so that it can be eaten together immediately. In the manufacture of the product, use 100kg of water as the basic material, and select 1-3 kinds of salt, soy sauce, soybean paste, red pepper paste and sugar. It is adjusted to the limit so that various kinds of porridges can fit.
[96] And each name of subsidiary materials is meat, egg, gon, gut, oil and bone.
[97] Preparatory Process In the steps 1 to 3 of Examples 5 and 6, the cutting methods, the boiling time, and the grinding methods are slightly different due to the difference in size and quality of meat and softness. By the process up to a number of materials used in the present invention can be processed to produce any number of materials.
[98] Preparatory Process In preparing the natural seasoning in Example 1, the mixture of raw seashells and water is mixed at a weight ratio of 1: 1, the onion and water are mixed at a weight ratio of 1: 1, and then pulverized with a grinder. This is because water is mixed at a weight ratio of 1: 1 because it is easy to grind, and an optimal ratio is at a weight ratio of 1: 1.
[99] In the example of manufacturing the product, the clam composition and onion composition, which are natural seasonings, were added at the end of the preparation of the broth, followed by salting, soy sauce, and the like, followed by 1-5 kg of fresh shellfish composition and 1-10 kg of onion composition. The broth is softer and tastes better if it is added and boiled for at least 3 minutes. If you boil too long, the taste decreases, so 10 minutes is set.
[100] Freshness of the composition is good with only one composition, but when added to the raw onion composition synergistically, the taste is much smoother and better. Limiting the numerical value was set a little more than the optimum amount of about 3kg ~ 4kg respectively.
[101] If you add a lot of chemical seasoning to the broth, the taste of the broth, but the natural seasoning of the present invention does not feel even when added to the soup does not feel very soft and refreshing and has a very unusual action.
[102] (Sensory test on the action of clams and onions)
[103] The sensory test was carried out to see if the wet grinding of the shellfish and onion of Preparation Example 1 had an effect as a natural seasoning.
[104] The sensory test agents five people tasted and evaluated the compositions of Examples 1 and 2 and Comparative Examples 1 and 2 below.
[105] (Example 1: using a seashell composition)
[106] 1 kg of water and 0.02 kg of salt were added to the pot and boiled for 2 minutes, 0.04 kg of the shellfish composition prepared in Preparation Example 1 was added and boiled for 3 minutes to complete Example 1 composition.
[107] (Example 2: using the shellfish composition and the raw onion composition)
[108] 1 kg of water and 0.02 kg of salt were added to the pot and boiled for 5 minutes, and then 0.06 kg of the total shellfish composition 0.03 kg prepared in Example 1 and 0.03 kg of fresh onion composition were added and boiled for 3 minutes to complete the composition of Example 2 It was.
[109] (Comparative Example 1: Use composition of boiled clams and onions)
[110] Add 1 kg of water and 0.02 kg of salt to the pot and boil for 5 minutes. Add 0.16 kg of shellfish and onions each to 0.2 kg and 0.2 kg of water for 5 minutes. Boil to complete the composition of Comparative Example 1.
[111] (Comparative Example 2: Nothing Used)
[112] 1 kg of water and 0.02 kg of salt were added to the pot and boiled for 5 minutes to complete the composition of Comparative Example 2.
[113]
[114] The sensory test by the ranking method was carried out by the five sensory test agents composed of taste-sensitive housewives of the compositions prepared in Examples 1 and 2 and Comparative Examples 1 and 2, and the results are shown in Tables 1 and 2 As shown in the results show that the clam composition and onion composition prepared by the natural seasoning manufacturing method of the present invention together with the brine, the general taste and refreshing and soft taste of 23 points all appeared in the upper grades.
[115] In Comparative Example 1, once the composition of boiled clams and onions was added to brine, the composition did not increase the general taste of brine and the fresh and mellow taste even when boiled. The point, fresh and soft taste is 6 points as shown in (Table 2).
[116] In Comparative Example 2, the addition of nothing to the brine showed the lowest value of 5 points each as shown in (Table 1) and (Table 2).
[117] As can be seen from the sensory test, the composition made by boiling shellfish and onions once does not work to add a fresh and soft taste even after boiling for 3 minutes after adding to brine. Boil for 3 minutes and you can see that it acts to increase both the general taste and the fresh and soft taste. Rather than adding the seashell composition alone, you can see that the taste is even better due to the synergistic effect of clams and onions by adding fresh shellfish and raw onions together.
[118] 1. Using the natural seasoning of the present invention can be produced a variety of products, such as dead ginseng porridge, red bean porridge, mung bean porridge, potato corn porridge, North Korean seaweed porridge, dog meat celery glutinous rice porridge, saline porridge, abalone mushroom porridge It is effective for long term preservation over one year.
[119] 2. It has the effect of making a delicious taste without using any dead chemical seasoning seasoned with the natural seasoning of the present invention.
[120] 3. The shellfish by catalyzing shellfish composition and synergistic interaction between shellfish composition and onion composition by boiling by adding raw seashells and raw onions, which are various dead natural seafood ingredients seasoned using the natural seasoning of the present invention The taste of the soup is gone and the taste of the soup is much softer and better.
[121] 4. By using the natural seasoning of the present invention to fill the container flavored, there is a simple effect that can be ingested hot porridge on the fly using a microwave oven once.

权利要求:
Claims (1)
[1" claim-type="Currently amended] As a natural seasoning preparation step,
Raw clam and water were mixed at a weight ratio of 1: 1, and then the clam composition was wet-milled by a grinder, and raw onion and water were mixed at a weight of 1: 1 fertilizer. And 500 g of onion compositions in plastic bags, respectively, preparing for storage in a refrigerator or freezer.
To choose the main ingredients
Main ingredients are white rice, glutinous rice, black rice, brown rice, brown rice glutinous rice, yulmu, crude, sorghum, barley, corn, wheat, soybean, pea, black bean, red bean, mung bean, cheongtae bean, gangnam bean. Step to prepare ~ 10 kg.
Drying and processing the selected main material allows one to three processes to be selected.
Step 1) After washing the selected grain material, soak in water and soak for 1 ~ 3 hours to prepare the soaked grain material.
Step 2) Among the selected cereal materials, hard grain materials such as brown rice, brown rice glutinous rice, jujube, corn, soybean, pea, black bean, red bean, green bean, cheongtae bean, and gangnam bean are soaked in water and soaked for 1-3 hours. A process of preparing ingredients by boiling them in a weight ratio of 2: 1 for 30 to 60 minutes.
3 step) the step of preparing the powder of roasted grains by pulverizing the selected grain material in a pan for 3-10 minutes and then crushed by a grinder
4 step) preparing the raw powder of cereal grains by grinding the selected grain material
Anchovy, Northfish, Loach, Freshwater eel, Carp, Carp, Squid, Freshwater beating, Spike, Growing, Tuna, Pollack, Cod, Mackerel, Dome, Eel, Octopus, Octopus, Squid, Shrimp 1, 3 kinds of shellfish, oyster, mussel, hermit, abalone, sea cucumber, beef, pork, dog meat, chicken, duck, goat
As a pretreatment of the selected subsidiary materials, remove the selected subsidiary materials such as scales, internal organs, shells, etc. and wash them with water, etc. Preparing by cutting to 15cm thick 5cm everywhere.
As a step of processing the submaterial, one of the processes may be selected.
Step 1) Put 2 ~ 60kg of water into a pot, add 1 ~ 30kg of the prepared ingredient, and boil for 40 ~ 240 minutes, and then prepare 2 ~ 60kg of the extracted ingredient extract liquid.
Step 2) Put 2 ~ 40 ㎏ of water into the pot, add 1 ~ 20kg of the prepared material when boiling, boil for 20 ~ 60 minutes, take out the material, crush it with a pulverizer and filter out the small solids. Preparation process
3rd step) Prepare 1 ~ 20kg of subsidiary materials in 0.2cm thickness 0.2m ~ 1cm in thickness and cut it into 1cm to make 1 ~ 20kg.
Put the prepared subsidiary materials and boil for 20 to 60 minutes, and then prepare the boiled composition 3 to 60 kg
As a step to choose vegetable ingredients,
Vegetables cabbage, Chinese cabbage, Chinese cabbage kimchi, potato, radish, hemp, lotus root, taro, carrot, bamboo shoot, bellflower, duck, arbor, onion, green onion, parsley, mushroom, burdock, pumpkin, cucumber, eggplant, leek, host, Sprouts, sweet potatoes, ferns, ferns, wild vegetables, brown seaweed, seaweed, kelp, aloe, chicory, kale, horseradish, fish vinegar, fresh vinegar, broccoli, compie, celery, parsley, garlic, ginger Step to prepare 2 ~ 10㎏
Peel off the selected vegetable materials, remove the non-Isable part, wash, and cut into 0.2cm thick 0.2cm ~ 1cm thick 1cm thick.
As a step to choose dry ingredients
Licorice, persimmon, tofu, wolfberry, windproof, ginkgo, baekryeok, bokbunja, cornus, caustics, new song, lotus meat, Schisandra chinensis, galleng, dragon meat, ginseng, spirit, creation, iris, cheonsuma, taxi, rupture, ogapi (Gashiogapi), dead sand, balm, moth, pine cone, pedestrian, safflower, yellow, yellow, green, antler, white river, silkworm, control, health, cordyceps, royal jelly. .
As a pretreatment and processing step of the selected dry material
Remove foreign substances such as impurities and dust of the selected dry material or wash them in water, add 0.6-4kg of dry material to 1.5 ~ 6kg of water, boil for 60 ~ 120 minutes, take out the material, and concentrate the water to 0.8 ~ 5kg. Preparing a dry material extract liquid.
As a step to select and prepare other ingredients, you can choose one of the other ingredients such as glutinous rice dumplings, flour homemade beet, and sorghum rice cake and prepare 10 ~ 20㎏.
Put 100kg of water into the cauldron and boil, add the main ingredients prepared in the above step and boil for 30 to 120 minutes.
As a step to add submaterial
Adding the subsidiary materials prepared in the step and boil for 3 to 15 minutes.
As a step to add vegetables
Adding vegetable materials prepared in the step and boil for 3 to 10 minutes.
As a step to add other materials
Adding other ingredients prepared in the step and boil for 3 to 10 minutes.
To select and add seasoning ingredients
Seasoning ingredients: 0.4-3 kg, soy sauce 0.4-3 kg, soybean paste 1-5 kg, red pepper paste 1-2 kg, add 1 ~ 3 kinds of sugar to the cauldron and boil for 3-10 minutes.
To select and add spice ingredients
Minced garlic 0.5 ~ 5 ㎏, minced ginger 0.05 ~ 2 ㎏, red pepper powder 0.5 ~ 2 ㎏, sesame 0.1 ~ 0.5 ㎏, black sesame 0.1 ~ 0.5 ㎏, perilla 0.1 ~ 0.5 ㎏, sesame oil 0.1 ~ 0.5 ㎏, perilla oil 0.1 to 0.5 kg, one or two of the steps can be selected and added.
To add natural seasoning
1 to 5 kg of the shellfish composition prepared in the step and 1 to 10 kg of the onion composition are added to the cauldron and boiled for 3 to 10 minutes to complete the porridge composition.
Charging the finished porridge composition to a charger, wherein the finished porridge composition is filled according to the capacity of the charger.
To choose a container
The container is selected from the retort pouch, polar bowl container, cans.
Filling the selected container with the soup composition in a selected amount and filling with nitrogen or sealing with vacuum.
As a sterilization step of the product
Sterilized by immersing the sealed porridge product in water of 100 ~ 120 ℃ 10 to 30 minutes.
The step of immersing the finished products in 20 ~ 26 ℃ flowing water to cool naturally.
Through the above steps, Ogapi Yulmu, which can be consumed immediately, that is, mung bean, red bean porridge, potato, corn, carp porridge, Ginseng porridge, tuna porridge, vegetable porridge, herbal porridge, etc. Method for preparing instant porridge using natural seasonings.

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CN1454520A|2003-11-12|Fish with sour-soup and its making process

同族专利:

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公开号 | 公开日

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引用文献:

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公开号 | 申请日 | 公开日 | 申请人 | 专利标题

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法律状态:
2002-10-14|Application filed by 손종업

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2002-10-14|Priority to KR1020020062600A

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2004-04-28|Publication of KR20040033500A

优先权:

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申请号 | 申请日 | 专利标题

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KR1020020062600A|KR20040033500A|2002-10-14|2002-10-14|Manufacturing method of instant porridge using natural seasoning|