Method for making ddengcho gimbap and ddengcho gimbap made thereby

A technology of rice-wrapped with seaweed and a manufacturing method, which is applied in the directions of food coating, food science, application, etc., can solve problems such as the inability to meet the requirements of consumers, and achieve the effect of relieving stress and smoothing metabolism

Inactive Publication Date: 2017-08-18
崔硕孝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, in order to provide spicy taste, such conventional gimbap mainly uses seasoning or seasoning sauce to artificially provide spicy taste, so it cannot meet the requirements of eaters.

Method used

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  • Method for making ddengcho gimbap and ddengcho gimbap made thereby

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Embodiment Construction

[0022] Hereinafter, the manufacturing method of chili kimbap according to the present invention will be described in detail with reference to the accompanying drawings.

[0023] In explaining the present invention below, if it is judged that the description of related known functions or structures will obscure the gist of the present invention, the description will be omitted. In addition, terms to be described later are terms defined in consideration of functions in the present invention, and may vary depending on the intention of the user or operator, custom, or the like. Therefore, it should be defined based on the entire content of this specification.

[0024] figure 1 It is a process explanatory drawing for demonstrating the manufacturing method of the chili laver kimbap according to this invention.

[0025] Before explaining the present invention, explanation term: capsicum refers to the Gyeongsangdo dialect of Korea of ​​very hot capsicum—Cheongyang capsicum, and Scov...

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Abstract

The present invention relates to a method for making DDengcho gimbap and DDengcho gimbap made thereby, the method comprising: a DDengcho filling making step for adding pepper and cooking oil to a DDengcho filling, in which green Cheongyang chili peppers (green DDengcho), red Cheongyang chili peppers (red DDengcho), and carrots are mixed, followed by roasting, thereby making a DDengcho filling; a seasoning mixing step for adding a powdered seasoning, in which seasonings and dried powders are mixed, to the DDengcho filling, followed by roasting again; a cooling step for cooling the DDengcho filling mixed with the powdered seasoning at room temperature; a mixing step for sprinkling black sesame on cooked rice, and then adding the cooled DDengcho filling thereto, followed by mixing; and a DDengcho gimbap making step for spreading the mixed cooked rice on dried laver, followed by rolling.

Description

technical field [0001] The present invention relates to a method for producing kimbap with chili peppers and kimbap with chili peppers produced thereby, and more particularly, to making gimbap fillings using chili peppers and natural material powders, mixing rice and kimbap fillings, and wrapping rice kimbap with laver to manufacture kimbap , thereby providing non-artificial natural hot taste, can satisfy the requirement of the eater, make the metabolism of the eater smooth, and the manufacture method of the chili kimbap and the chili kimbap manufactured thereby can relieve stress. Background technique [0002] In general, because you can taste the unique taste of seaweed and eat various side dishes with rice very easily, people of all ages like to eat gimbap. It is especially used as a snack for children or when traveling such as field trips. As a meal replacement. [0003] Such conventional kimbap is manufactured by spreading rice evenly on the laver, and then arranging v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23L19/00
CPCA23L7/1965A23L17/60A23L27/14A23L33/10A23L33/105A23V2002/00A23L7/196A23L27/10A23P20/20A23L5/10
Inventor 崔硕孝
Owner 崔硕孝
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