WO2012138069A2 - Procédé pour fabriquer des nouilles de fundulus hétérocline faites à la main - Google Patents

Procédé pour fabriquer des nouilles de fundulus hétérocline faites à la main Download PDF

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Publication number
WO2012138069A2
WO2012138069A2 PCT/KR2012/002044 KR2012002044W WO2012138069A2 WO 2012138069 A2 WO2012138069 A2 WO 2012138069A2 KR 2012002044 W KR2012002044 W KR 2012002044W WO 2012138069 A2 WO2012138069 A2 WO 2012138069A2
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WO
WIPO (PCT)
Prior art keywords
mudfish
dough
manufacturing
broth
mixture
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/KR2012/002044
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English (en)
Korean (ko)
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WO2012138069A3 (fr
Inventor
이정현
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Individual
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Individual
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Publication date
Priority claimed from KR1020110032170A external-priority patent/KR101037261B1/ko
Application filed by Individual filed Critical Individual
Priority to CN2012800158175A priority Critical patent/CN103476268A/zh
Publication of WO2012138069A2 publication Critical patent/WO2012138069A2/fr
Publication of WO2012138069A3 publication Critical patent/WO2012138069A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

  • the present invention relates to a method for manufacturing chur kalguksu noodles, and more particularly, to a method for preparing chur kalguksu noodles, which makes it easy for the general person to ingest in the form of kalguksu with excellent nutritional ingredients.
  • chur that is loach has a cylindrical long body, mainly in shallow water with mud, rich in fat, protein, vitamin A, etc. are known as nutrients as eel.
  • the slimy mucus contains chondroitin sulfate, which is known to be effective in preventing aging such as cell atrophy and water loss.
  • the present invention has been made in order to solve the above problems of the prior art, by making a good carp with nutritious ingredients of broth and then mixing and stirring in flour or rice flour in the form of noodle soup noodles can be easily ingested by the general public
  • the purpose of the present invention is to provide a manufacturing method of Chuk Kalguksu noodles that can be eaten without any objection by removing the fishy aroma of fish.
  • the method for preparing Chu-Uk Kalguksu noodle mixes water and chu-chu and soju in a weight ratio of 1: 1.0 to 1.2: 0.04 to 0.05 to make a mixture, and in the mixture manufacturing step Put the prepared mixture into the heating vessel for 1 ⁇ 2 hours heating the initial heating step, and removing the bones by removing the bone from the churn by sifting the mixture passed through the initial heating step to remove the chur bone bone And the step of preparing the chub broth, which is heated to 80 ⁇ 100 ° C. for 1 ⁇ 2 hours after the same weight of water is added to the first chub broth from which the bones are removed.
  • the initial heating step is made for 1 to 2 hours, the first 15 to 20 minutes to heat on low heat (1,000 ⁇ 2,000 Kcal / s), and then 15 to 20 minutes medium fire (3,000 ⁇ 5,000 Kcal / heat at s) and the rest of the time at high heat (7,000-8,000 Kcal / s).
  • the method of manufacturing Chu-Cul Noodles noodles of the present invention constituted as described above contributes to the development of the Chu-Cul Food industry by manufacturing / commercializing Chu-Cul-Noodles with excellent nutritional ingredients in the form of KAL Noodles, and also simplifying the manufacturing process of Chu-Cul Noodles noodles. There is an advantage that can be easily ingested uniform high quality Chukkal noodles.
  • 1 is a block diagram showing a method for producing Chuk Kalguksu noodle according to the present invention.
  • 1 is a block diagram showing a method for producing Chuk Kalguksu noodles according to the present invention.
  • the method for producing Chuk Kalguksu noodle comprises a churning broth production step (S10), a churning dough production step (S20), a dough stirring step (S30) and a noodle making step (S40).
  • the churro meat broth manufacturing step (S10) is a mixture manufacturing step (S11) for mixing water and churchu and shochu, a preliminary heating step (S12) for heating the mixture, and removing the bones from the chum bone removal step (S13) ), And chaebol heating step (S14).
  • the mixture manufacturing step (S11) is a process of mixing water and churchu and shochu in a weight ratio of 1: 1.0 to 1.2: 0.04 to 0.05.
  • the reason why you don't end up putting Chu in water is to add shochu because shochu can remove the smell of chur. If you do not add soju, a unique odor may be generated when the noodles are prepared, and some people may cause some rejection in eating kalguksu.
  • the initial heating step (S12) is a process of putting the mixture made in the mixture manufacturing step (S11), that is, a mixture of water, chur and shochu into the heating vessel for 1 to 2 hours.
  • This initial heating step (S12) is carried out for 1 to 2 hours, as described above, the first 15 to 20 minutes to heat on low (1,000 ⁇ 2,000 Kcal / s), and then 15 to 20 minutes medium fire ( Heat from 3,000 to 5,000 Kcal / s), and the rest of the time is heated from senbul (7,000 to 8,000 Kcal / s).
  • fire refers to a heat source capable of providing 1,000 to 2,000 Kcal / s of heat per second to the heating vessel, and extends the contact time between the soju and the chur to remove the odor generated from the chur.
  • heat In order to heat first, on low heat.
  • the ethanol contained in the soju is low boiling point, so if you heat it with senbul from the beginning, soju is easily evaporated, so in order to prevent this, the ethanol is initially heated on low heat.
  • medium heat refers to a heat source capable of providing heat of 3,000 ⁇ 5,000Kcal per second to the heating vessel.
  • senbul refers to a heat source capable of providing heat of 7,000 to 8,000 Kcal per second in a heating vessel. By heating it with high heat, the water and the fish are boiled vigorously, which causes the meat of the fish to be muggy, that is, to make it easier to separate the fish bones from the fish.
  • the first heating step (S12) is not possible to separate in detail as described above, it is also possible in the present invention to heat to about 80 ⁇ 100 °C for 1 to 2 hours, but it is easy to remove the odor and the bone and the meat In consideration of separation, etc., it is preferable to configure the first heating step (S12) in detail as described above.
  • the chum bone removal step (S13) is a process of manufacturing the first bone broth from which the bones are removed by removing the bones from the churn by sifting the mixture passed through the initial heating step (S12).
  • the chaebol heating step (S14) is to put the water of the same weight as the initial chum broth to remove the chum bone bones and then heat again to a temperature of 80 ⁇ 100 °C for 1 to 2 hours to produce the final chum broth It is a process.
  • the first carp broth made through the bone bone removal step (S13) may contain the carp meat in a heterogeneous size, by heating the senbul (7,000 ⁇ 8,000Kcal / s) to make the carp meat softer
  • the process of allowing the meat to be uniformly distributed is the conglomerate heating step (S14).
  • the churning dough manufacturing step (S20) is a mixture of 20 ⁇ 40% by weight and 60 ⁇ 80% by weight of the final trout broth made through the conglomerate heating step (S14) of the chureochujang manufacturing step (S10) to produce a chubby dough It is a process.
  • the grain powder used is any one selected from rice flour or flour.
  • the process of making churn dough by adding 60-80 wt% of grain flour to 20 to 40 wt% of the final trout broth, which is shaped like thick porridge, is mixed. S20).
  • the dough stirring step (S30) is to increase the viscosity of the dough kneading by stirring the dough dough made in the churn dough manufacturing step (S20) for 10 to 20 minutes, and the smell of the chur that may remain during the stirring process It is the process of removing from mixing with.
  • the process of increasing the viscosity of the dough kneading step (S30) by putting the kneaded dough in a stirrer equipped with a stirring means such as a hand rake, and mixing / stirring the dough kneaded with the stirring means When stirring the ginseng powder little by little to spread the dough so that the ginseng powder to include the ginseng and ginseng meat components to synergize with each other to give a beneficial effect on the human body.
  • the weight ratio of the young dough and ginseng powder is preferably 1: 0.02 ⁇ 0.30.
  • the noodle manufacturing step (S40) is a process of extracting the cut noodles with a width of 4mm and a thickness of about 1.8mm by putting the dough into a flat dough by rolling the thickened dough dough through the dough stirring step (S30). .
  • the Chukal Kalguksu surface can be stored in the ocher pottery, and the ocher pottery can be put into the low temperature aging machine to maintain 10 ⁇ 20 °C for 2 ⁇ 3 hours to ripen the Chukal Kalguksu surface. have.
  • Ocher is known to be acidic, alkaline and weak alkaline, as well as excellent detoxification / antibacterial performance, excellent in removing odors, and emits far infrared rays, also called growth rays.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Noodles (AREA)

Abstract

La présente invention porte sur un procédé pour la fabrication de nouilles de fundulus hétérocline faites à la main. Le procédé pour fabriquer des nouilles de fundulus hétérocline faites à la main comprend : une étape de fabrication d'un bouillon de fundulus hétérocline comprenant une étape de fabrication d'un mélange d'eau, de fundulus hétérocline et de soja, une étape consistant à mettre le mélange fabriqué dans l'étape de fabrication du mélange dans un récipient de chauffage pour chauffer initialement le mélange, une étape de retrait des arêtes du fundulus hétérocline par pression du mélange, l'étape de chauffage initial du mélange étant effectuée de façon à fabriquer un bouillon de fundulus hétérocline initial à partir duquel les arêtes du fundulus hétérocline sont retirées, et une étape d'injection d'eau ayant le même poids que le bouillon de poisson d'eaux vaseuses dans le bouillon de fundulus hétérocline initial à partir duquel les arêtes du fundulus hétérocline ont été retirées de façon à réchauffer le mélange, de façon à fabriquer ainsi un bouillon de fundulus hétérocline fini ; une étape de mélange d'environ 20 % en poids à environ 40 % en poids du bouillon de fundulus hétérocline final fabriqué dans l'étape de réchauffage du mélange de l'étape de fabrication du bouillon de fundulus hétérocline et d'environ 60 % en poids à environ 80 % en poids de farine de riz ou de farine pour fabriquer une pâte de fundulus hétérocline ; une étape consistant à mettre la pâte de fundulus hétérocline fabriquée dans l'étape de fabrication de la pâte de fundulus hétérocline dans un agitateur pour agiter la pâte de fundulus hétérocline pendant environ 10 minutes à environ 20 minutes, et à ajouter simultanément du ginseng pour augmenter la viscosité de la pâte de fundulus hétérocline et à ajouter de la poudre de ginseng dans la pâte de fundulus hétérocline ; et une étape consistant à disposer la pâte de fundulus hétérocline ayant une viscosité accrue dans un dispositif de réalisation de nouilles pour extraire des nouilles coupées au couteau. Par conséquent, étant donné que le fundulus hétérocline, qui fournit une excellente nourriture, peut être fabriqué sous la forme de nouilles coupées au couteau, une personne normale peut avoir des nouilles de fundulus hétérocline faites à la main.
PCT/KR2012/002044 2011-04-07 2012-03-22 Procédé pour fabriquer des nouilles de fundulus hétérocline faites à la main Ceased WO2012138069A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012800158175A CN103476268A (zh) 2011-04-07 2012-03-22 泥鳅刀削面的制造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1020110032170A KR101037261B1 (ko) 2010-04-28 2011-04-07 추어칼국수면 제조방법
KR10-2011-0032170 2011-04-07

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WO2012138069A2 true WO2012138069A2 (fr) 2012-10-11
WO2012138069A3 WO2012138069A3 (fr) 2012-12-06

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CN (1) CN103476268A (fr)
WO (1) WO2012138069A2 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3024337A4 (fr) * 2013-07-22 2016-12-28 Gradient Aquaculture Surimi de type spaghetti et procédés de fabrication correspondants

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104856098A (zh) * 2015-04-24 2015-08-26 王永帮 一种即食风味泥鳅及其制备方法
CN108065303A (zh) * 2016-11-14 2018-05-25 比格斯曼尔食品公司 胶原泥鳅汤的制作方法和通过该方法制作的胶原泥鳅汤

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Publication number Priority date Publication date Assignee Title
KR950030169A (ko) * 1994-04-26 1995-11-24 손종업 즉석 미꾸라지 음식물
CN1119496A (zh) * 1994-09-30 1996-04-03 史森荣 鱼肉型营养挂面及其生产工艺
CN1126597A (zh) * 1995-07-11 1996-07-17 上海长阳生化制药厂 泥鳅粉及其制备方法和用途
KR19980066751A (ko) * 1997-01-28 1998-10-15 박대신 민물고기 육수가 첨가된 면류 제조방법
KR100220792B1 (ko) * 1997-05-02 1999-09-15 박대신 민물고기를 주재로한 식품 및 그 제조방법
KR980000116A (ko) * 1997-12-23 1998-03-30 손종업 면의 제조방법
CN101023757A (zh) * 2006-02-23 2007-08-29 王忠方 人参面粉
CN101081066A (zh) * 2007-06-04 2007-12-05 张兰锁 一种肉味粉丝/面条及制备方法
KR100935609B1 (ko) * 2007-08-20 2010-01-11 제주특별자치도(관리부서 : 제주관광산업고등학교장) 넙치육을 함유하는 국수 및 그 제조방법
CN101897404B (zh) * 2010-05-25 2013-04-24 湖南农业大学 泥鳅挂面的制作方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3024337A4 (fr) * 2013-07-22 2016-12-28 Gradient Aquaculture Surimi de type spaghetti et procédés de fabrication correspondants

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WO2012138069A3 (fr) 2012-12-06
CN103476268A (zh) 2013-12-25

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