JPH0371856B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing kelp rolls made from Korean ginseng vegetables.

(Prior Art) Conventional kelp rolls are made by wrapping a core food such as grilled small fish, herring, or beef straw in kelp and seasoning it richly.

(Problem to be solved by the invention) However, all of these foods for the core material use a single solid food, and the manufacturers have created their own flavorings to improve the taste, color, texture, etc. Kombu is made by processing and combining multiple foods to create a core material that is highly nutritious and has an excellent taste that brings out the unique characteristics of each food. There were problems such as the fact that manufacturing the rolls was technically extremely difficult.

(Means for Solving the Problems) The present invention solves these problems by adding a predetermined amount of water to ginseng, boiling it over low heat for an appropriate time, and then shredding the ginseng. Korean ginseng liquid that has been made into a liquid by pouring it into a mixer along with the broth, carrots that have been boiled until soft after being drained, crushed and squeezed using a mixer to remove water, and satsuma potatoes (or potatoes) that have been steamed, their skins removed and strained. Add an appropriate amount of and some green peas, then add shiitake mushroom extract and a small amount of powdered chili pepper (or you can omit the powdered chili pepper), mix, add seasonings, and simmer while stirring until as much water as possible evaporates. After seasoning with , shape into a bar shape and cut the core food into appropriate size.
After boiling in water, it is wrapped and covered with kelp for the outer skin, which is seasoned with seasoning liquid and simmered until it becomes soft enough to be rolled in.
A method for producing kelp rolls made from Korean vegetables that contain active ingredients and nutritional value and have a good taste and texture.
The method will be explained below using examples.

(A) Manufacturing process of kelp for the outer skin The raw kelp, which has been washed with water and cut into the required size, is placed in a seasoning solution made by boiling soy sauce, sugar, sake, ajirin, chemical seasonings, etc. for about 10 to 12 hours. After soaking, the kelp is boiled and seasoned in the same seasoning liquid until it becomes soft enough to be rolled in. Removed from the pot, drained the liquid, and stored in the refrigerator until the moisture content reaches an appropriate level, then dried and used for the outer skin. Make kelp.

(B) Manufacturing process of food for core material Korean ginseng Add 600 c.c. of water to 10 g of Korean ginseng, boil it over low heat for about 5 hours, then shred the ginseng and add it to the broth and mixer. Make liquid ginseng liquid.

Carrots: Cut the raw carrots into 5mm square pieces, soak them in water for about an hour to remove the odor and scum, boil them in water, and then crush them in a mixer.
Wring it out with a cloth to remove moisture.

Satsuma sweet potato or potato: Steam until soft, remove skin, strain, and use as binder.

Shiitake mushrooms Soak in water for an appropriate amount of time, then boil for about 15 minutes to extract the extract and use it to remove the smell of carrots.

Food for core material Add an appropriate amount of processed ginseng to the above-mentioned ginseng liquid, mix 10% to 40% of strained satsuma yam or potato as a binder, and add some green peas and carrot to eliminate odor. Add an appropriate amount of shiitake mushroom extract and powdered chili pepper as a flavoring agent, add a seasoning liquid consisting of soy sauce, sugar, ajirin, chemical seasonings, etc. and simmer until as much water as possible evaporates while stirring. The mixture is placed in a molding container and formed into a rod shape, cooled and taken out to make a food product for the core material.

(C) Manufacturing process for kelp rolls A plurality of sheets of the above-mentioned kelp for the outer skin are placed on top of each other, a food for the core material is placed on top of the sheets, and the entire outer periphery of the food for the core material is covered with the kelp for the outer skin. The outer periphery is tied with a string or the like, vacuum sterilized, and when the shape is maintained, the ties are untied to produce the Korean ginseng vegetable kelp roll according to the present invention.

(Effects) The present invention makes it possible to manufacture a core food by processing and integrating multiple types of foods, which was previously considered to be technically difficult to manufacture. It has excellent practical effects, such as being able to obtain foods with high nutritional value and good texture such as taste and texture without impairing the characteristic flavor and active ingredients.

Claims (1)

[Claims] 1. Add 600 c.c. of water to 10 g of Korean ginseng, boil it over low heat for about 5 hours, then shred the ginseng and mix it with the broth to make it into a liquid. Carrot liquid, carrots cut into squares, soaked in water to remove excess moisture, boiled until soft, crushed in a mixer, squeezed to remove water, and satsuma potatoes (steamed to appropriate softness, skin removed and strained) Add an appropriate amount of green peas (or potatoes) and some green peas, then soak in water for an appropriate amount of time, then boil for about 15 minutes, then add shiitake mushroom extract and a small amount of powdered chili pepper, mix, and put these in a pot. Then, add soy sauce, sugar, sake, ajirin, and chemical seasonings, and simmer while stirring until as much water as possible evaporates.
Make food for stick-shaped core material. Cut the kelp into the required size, add an appropriate amount of soy sauce,
After soaking for about 10 to 12 hours in a seasoning solution consisting of sugar, sake, ajirin, chemical seasonings, etc., simmer the kelp in the same seasoning solution until it becomes soft, then remove it from the pot, drain the liquid, and store it in the refrigerator. Make kelp for the outer skin that has been dried to an appropriate moisture content, stack multiple sheets of kelp for the outer skin, place the above-mentioned food for the core material on top of the sheets, and cover the entire outer periphery of the food for the core material with the kelp for the outer skin. A method for producing konbu-maki of Korean ginseng vegetables, which is characterized in that the wrapper is wrapped and covered, the outer circumferential surface is tied with a string, etc., and then vacuum sterilized.