A Baby Food Manufacturing Method Using Sous-vide

The present invention relates to a production method of a baby food using a sous-vide method, in which moisture and nutrition are preserved. The production method comprises: a first step of producing broth by mixing onion, Grifola frondosa (Dicks.) Gray, radish, cabbage, green onion, carrot and kelp...

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Bibliographische Detailangaben
Hauptverfasser:	KIM, EUN SEON, OH, JUNG SHIM, OH, CHOUN HO
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	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
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Beschreibung
Zusammenfassung:	The present invention relates to a production method of a baby food using a sous-vide method, in which moisture and nutrition are preserved. The production method comprises: a first step of producing broth by mixing onion, Grifola frondosa (Dicks.) Gray, radish, cabbage, green onion, carrot and kelp; a second step of pre-treating organic rice and minor ingredients; a third step of adding the organic rice and the minor ingredients into the broth, and mixing and sealing the same; a fourth step of heating the mixed material at a temperature of 80 to 90°C for 3 hours using a vacuum low-temperature cooking utensil; and a fifth step of filling the heated material and cooling the same. 본 발명인 수비드 공법을 이용한 이유식 제조방법은, 그 구성은, 양파, 잎새버섯, 무, 양배추, 파, 당근, 다시마를 혼합하여 육수를 제조하는 제 1단계와, 유기농쌀과 부재료를 전처리하는 제 2단계와, 상기 육수에 유기농쌀과 부재료를 투입하여 혼합하여 밀봉하는 제 3단계와, 상기 혼합된 재료를 80℃ 내지 90℃의 온도에서 진공저온조리기를 이용하여 3시간 동안 가열하는 제 4단계와, 상기 가열된 재료를 충진하여 냉각하는 제 5단계를 포함하여 구성되는 것을 특징으로 한다.