강원에프앤비영농조합법인; LTD.;KANG WON FNB CO.;KANG WON FNB CO., LTD.
发明人:
KIM, YOUN SOO,김연수,KIM, YOUN SOOKR
申请号：
KR1020160114762
公开号：
KR1020180027754A
申请日:
2016.09.07
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to a method for producing an instant mixed dish of boiled bean threads, stir-fried vegetables, and shredded meat, called japchae, and instant japchae produced by the method, wherein the method comprises the steps of: (a) mixing Platycodon grandiflorum and sugar, and then fermenting and filtering the same to prepare a fermented Platycodon grandiflorum solution； (b) soaking dry starch vermicelli in water, and cooling and dehydrating the same to be preprocessed； (c) blanching cut Cirsium setidens, and cooling and dehydrating the same； (d) blanching cut carrots, and cooling and dehydrating the same； (e) separately blanching cut shiitake mushrooms and tree ears, and cooling and dehydrating the same； and (f) mixing the preprocessed starch vermicelli in the step (b), the dehydrated Cirsium setidens in the step (c), the dehydrated carrots in the step (d), the dehydrated shiitake mushrooms and tree ears in the step (e), and the fermented Platycodon grandiflorum solution in the step (a) with onions, garlic, starch syrup, soy sauce, sugar, glucose, pepper, corn starch, sesame oil, and water, and sterilizing and vacuum-packaging the same. Accordingly, it is possible to provide instant japchae which is excellent in flavor, taste and mouthfeel, and can be easily ingested without complicated cooking processes by optimizing preparation conditions such as preprocessing of ingredients, selection of supplementary ingredients, and a mixing ratio.본 발명은 (a) 도라지와 설탕을 혼합한 후 발효하고 여과하여 도라지 발효액을 제조하는 단계； (b) 건당면을 물에 담그고, 냉각시킨 후 탈수시켜 전처리하는 단계: (c) 절단한 곤드레를 데친 후 냉각하고 탈수시키는 단계； (d) 절단한 당근을 데친 후 냉각하고 탈수시키는 단계； (e) 절단한 표고버섯과 목이버섯을 각각 데친 후 냉각하고 탈수시키는 단계； 및 (f) 상기 (b)단계의 전처리한 당면, 상기 (c)단계의 탈수시킨 곤드레, 상기 (d)단계의 탈수시킨 당근, 상기 (e)단계의 탈수시킨 표고버섯 및 목이버섯, 상기 (a)단계의 제조한 도라지 발효액과 양파, 마늘, 물엿, 간장, 설탕, 포도당, 후추, 옥수수전분, 참기름 및 물을 혼합한 후 살균 및 진공포장하는 단계를 포함하여 제조하는 것을 특징으로 하는 즉석 잡채의 제조방법 및 상기 방법으로 제조된 즉석 잡채에 관한 것이다.
