KIM, TAE HYEONG,김태형,KO, SEONG HYE,고승혜,KIM, HYUN JOONG,김현중,JOUNG, YONG NAM,정용남,OH, HUANG GU,오황규,PYO, MI JUNG,표미정
申请号：
KR1020130010412
公开号：
KR1013766810000B1
申请日:
2013.01.30
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a method of cooking delicious and nutritious stir-fried noodle by stir-frying boiled noodle with a sauce and adding a pork topping. The method for cooking the stir-fried noodle comprises: a sauce heating step (S1) for oiling a pan with 25-35 wt% of cooking oil and adding 5-10 wt% of crushed garlic, 5-10 wt% of crushed ginger, and 5-10 wt% of chopped green onion per 100 wt% of the boiled noodle, then heating in the mixed state at 110-125°C for 2-3 minutes a pork heating step (S2) for oiling a pan with 10-20 wt% of cooking oil and adding 30-45 wt% of pork, 10-25 wt% of red pepper powder, 5-15 wt% of soy sauce, 2-5 wt% of salt, 2-5 wt% of pepper, and 5-15 wt% of beopju (a kind of rice wine) per 100 wt% of the boiled noodle, then heating in an additionally mixed state at 110-125°C for 5-15 minutes a stock heating step (S3) for adding 100 wt% of sliced kimchi and 40-55 wt% of chicken stock per 100 wt% of the noodle stir-fried at the sauce heating step (S1), then heating in an additionally mixed state at 110-125°C for 2-3 minutes and a tofu heating step (S4) for adding 100 wt% of tofu and heating in an additionally mixed state at 110-125°C for 1-2 minutes.COPYRIGHT KIPO 2014[Reference numerals] (S1) Sauce heating step (S2) Pork heating step (S3) Stock heating step (S31) Chicken stock making step (S32) Chicken bone stock making step (S33) Mixed stock making step (S4) Tofu heating step (S5) Red pepper paste sauce making step (S6) Pork skin topping preparing step (S7) Fried bean curd topping preparing step본 발명은 국수를 삶은 후에 양념과 함께 볶아서 돼지고기고명을 첨가하여 맛과 영양이 우수한 볶음국수 제조방법에 관한 것이다. 본 발명의 특징은, 삶아진 국수를 양념과 함께 볶아서 만드는 볶음국수제조방법에 있어서, 삶아진 국수 100중량%를 기준으로 식용류 25~35중량%를 팬에 두른 상태에서 다진 마늘 5~10중량%, 다진 생강 5~10중량%, 다진 대파 5~10중량%를 혼합한 상태로 2~3분 동안 110~125℃로 가열하는 양념가열단계(S1)와, 삶아진 국수 100중량%를 기준으로 식용류 10~20중량%를 팬에 두른 상태에서 돼지고기 30~45중량%, 고춧가루 10~25중량%, 간장 5~15중량%, 소금 2~5중량%, 후추 2~5중량%, 법주 5~15중량%를 더 혼합한 상태로 5~15분 동안 110~125~℃로 가열하는 돼지고기가열단계(S2)와, 양념가열단계(S1
