Dehydrated meat for instant rice noodle method for preparing the same and instant rice noodle having the same

• Main Authors: CHOI YUN SANG, KIM YOUNG BOONG, CHOI HYUN WOOK, KUM JUN SEOK, SUNG JUNG MIN, PARK JONG DAE
• Format: Patent
• Language: English; Korean
• Published: 22.05.2019
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to dried raw meat for instant rice noodles, a method for manufacturing the same, and instant rice noodles including the same. The method for manufacturing dried raw meat for instant rice noodles comprises: a step (A) of cutting raw meat to the thickness of 0.5-2.0 cm; a step (B) of injecting a curing liquid into the cut raw meat by using an injector; a step (C) of inputting the raw meat into which the curing liquid is injected to a tumbler, tumbling the same, and permeating the curing liquid into the raw meat; a step (D) of heating the cured raw meat; a step (E) of firstly drying the heated raw meat with superheated steam; and a step (F) of secondly drying the firstly dried raw meat by vacuum drying. When boiling water is inputted, the present invention rapidly restores the dried raw meat used as a topping and improves texture. 본 발명은 간편식 쌀국수용 건조 원료육, 이의 제조방법 및 이를 포함하는 간편식 쌀국수에 관한 것으로 (A) 원료육을 0.5 내지 2.0 cm의 두께로 절단하는 단계; (B) 인젝터로 상기 절단된 원료육에 염지액을 주입하는 단계; (C) 텀블러에 상기 염지액이 주입된 원료육을 투입한 후 텀블링시켜 염지액을 원료육에 침투시키는 단계; (D) 염지된 원료육을 가열하여 익히는 단계; (E) 가열된 원료육을 과열증기로 1차 건조시키는 단계; 및 (F) 1차 건조된 원료육을 진공건조로 2차 건조시키는 단계;를 포함함으로써, 끓는 물을 투입시 고명으로 사용되는 건조 원료육이 신속하게 복원되고 조직감이 향상될 수 있다.