KR102650750B1 - Method for manufacturing grilled sundae and grilled sundae manufactured by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing a grilled sundae and a grilled sundae produced thereby. More specifically, when baking a sundae, heat is evenly distributed in the sundae and a soft texture can be maintained even after time has passed after cooking. It relates to a method of manufacturing grilled sundae and the grilled sundae produced thereby.
The method of manufacturing grilled sundae according to the present invention includes the steps of adding angelica root extract and cypress extract to purified water, immersing and maturing small intestines in a mixture, and then placing them on a strainer to remove moisture; Washing cabbage, carrots, onions, green onions, bean sprouts, chives, and garlic, then crushing them into flakes and dehydrating them; Preparing sundae stuffing by mixing ground meat, blood, fat, vermicelli, steamed rice, eggs, and seasoning with dehydrated vegetable pulverization; Step of filling the dried sochang with sundae beef; A step of heating and steaming the sundae filled with sundae filling; And a step of cooling the steamed sundae.

Description

Method for manufacturing grilled sundae and grilled sundae manufactured by the same}

The present invention relates to a method of manufacturing a grilled sundae and a grilled sundae produced thereby. More specifically, when baking a sundae, heat is evenly distributed in the sundae and a soft texture can be maintained even after time has passed after cooking. It relates to a method of manufacturing grilled sundae and the grilled sundae produced thereby.

In general, sundae is one of Korea's traditional foods. Sundae filling is made by mixing pork, vermicelli, blood, tofu, carrots, onions, and various seasonings in a clean pig intestine. It is then cooked in hot water or steam. eat.

This sundae is a food rich in nutritional value. According to oriental medicine, pork blood helps treat or relieve anemia, kidney weakness, headaches, and dizziness, and pig intestines are effective in removing poisons such as lead, mercury, rich oil, and sulfur. , In addition, it is known to be rich in ingredients beneficial to the human body, such as vitamin E, vitamin B1, B2, and zinc.

Recently, unlike traditional sundae, sticky sundae with glass noodles as the main ingredient, vegetable sundae with vegetables as the main ingredient without using blood, and assorted sundae with meat, glass noodles, and vegetables as the main ingredients have been developed and sold at food stalls and snack bars. It is sold at sundae specialty stores or large supermarkets.

In particular, when sundae is grilled in oil to simply cook and consume it at home, there is a problem in that the heat is not evenly transmitted to the inside of the sundae, so the contents are not cooked completely, and the outer skin of the sundae bursts as it cooks. There is a problem with not maintaining its shape.

An example of a technology for solving the above problems is disclosed in Document 1 below.

Patent Document 1 includes a skin preparation step of washing pork intestines in running water and maturing them in a refrigerator; A step of mixing and maturing pork, salt, and glass noodles mixed in a 1:1 ratio of minchi and slices, then placing them in a blender with edible oil and starch and mixing them to prepare sundae cow; Preparing a sundae by filling the outer shell with the sundae filling; Heating the sundae; And drying the heated sundae, comprising 20 to 40% by weight of pork, 1.35 to 1.65% by weight of vermicelli, 2.2 to 3.15% by weight of edible oil, and 1 to 3.15% by weight of starch. A method for manufacturing edible sundae is disclosed.

However, the conventional technology as described above mixed processed starch into the sundae in order to fix the noodles and vegetables inside the sundae without loosening them, but there is a problem in that it hardens over time after cooking and the texture becomes crumbly.

In addition, the conventional technology is a vegetable sundae or white sundae that does not use blood, and when the sundae is actually manufactured using the above ingredients, not only cannot the unique taste of the sundae be felt, but there is a problem in that it has a texture that is impossible to eat. .

Republic of Korea Patent Publication No. 10-2017-0073806 (published on June 29, 2017)

The present invention was created to solve the problems described above. When baking a sundae, heat is evenly transferred to the outside and inside of the sundae, giving a sense of unity to the entire sundae, and even after cooking, it is soft and does not become crumbly even after time has passed. The purpose is to provide a method for manufacturing grilled sundae that can maintain the texture and the grilled sundae produced thereby.

In addition, instead of adding processed starch to the sundae filling, the flavor of the sundae is improved by adding a mixed paste made by boiling water chestnuts and quinoa, and the production of sundae in which the sundae filling ingredients are grilled can increase the cohesion between the sundae filling ingredients. The purpose is to provide a method and a grilled sundae prepared thereby.

In order to achieve the above object, the method of manufacturing grilled sundae according to the present invention includes the steps of adding angelica root extract and cypress extract to purified water, immersing and maturing the small intestine in a mixture, and then placing it on a colander to remove moisture; Washing cabbage, carrots, onions, green onions, bean sprouts, chives, and garlic, then crushing them into flakes and dehydrating them; Preparing sundae stuffing by mixing ground meat, blood, fat, vermicelli, steamed rice, eggs, and seasoning with dehydrated vegetable pulverization; Step of filling the dried sochang with sundae beef; A step of heating and steaming the sundae filled with sundae filling; And a step of cooling the steamed sundae.

In addition, the mixture is characterized in that purified water, angelica root extract, and cypress extract are mixed in a weight ratio of 3:1:1.

In addition, the seasoning is characterized in that it contains chopped green onions, minced garlic, minced ginger, mirin, pepper, and salt.

In addition, the sundae filling contains 4-10% by weight of cabbage, 4-10% by weight of carrots, 3-7% by weight of onions, 3-7% by weight of green onions, 3-7% by weight of bean sprouts, 1-4% by weight of chives, and 1% of garlic. ~4% by weight, ground meat 25~35% by weight, blood 10~30% by weight, fat 5~10% by weight, vermicelli 4~10% by weight, steamed rice 4~10% by weight, egg 1~4% by weight, seasoning 6 It is characterized in that it contains ~10% by weight.

In addition, the sundae filling is characterized by further comprising 0.1 to 0.5% by weight of mixed paste made by mixing and pulverizing water chestnuts and quinoa, adding water to the pulverized product, and boiling it.

In addition, the sundae cow is characterized in that it further contains 1 to 2% by weight of roasted tofu.

In addition, after the step of cooling the steamed sundae, it further includes the step of applying a coating liquid to the surface of the sundae, and the coating liquid is prepared by adding Sancho fruit, peanuts, onions, and lard to a pan and frying it.

In addition, the present invention provides a grilled sundae prepared by the above production method.

As described above, the grilled sundae manufacturing method according to the present invention and the grilled sundae produced by the method allow heat to be evenly transferred to the outside and inside of the sundae by the pork fat or cow fat added to the sundae. At the same time, it gives a sense of unity to the entire sundae, and has the effect of maintaining a soft texture without becoming crumbly even after time has passed after cooking.

In addition, by not adding processed starch to the sundae filling, it prevents rustling due to starch clumping, while adding a mixed paste made by boiling water chestnuts and quinoa improves the savory taste of the sundae and improves the cohesion between the sundae ingredients. It has the effect of maintaining its initial shape by raising it.

Hereinafter, the most preferred embodiments of the present invention will be described in detail in order to enable those skilled in the art to easily practice the present invention.

The present invention includes a sochang pretreatment step, a vegetable crushing and dehydration step, a sundae preparation step, a sundae filling step, a sundae steaming step, and a sundae cooling step.

The pretreatment step is to immerse and age the small intestines in a mixture of purified water with angelica root extract and cypress extract, then place them on a strainer to remove moisture.

It is preferable to use the small intestines of pigs or cows.

It is preferable to ripen the small intestines by immersing them in the mixture for 6 to 10 hours.

The mixture is preferably a mixture of purified water, angelica root extract, and cypress extract at a weight ratio of 3:1:1.

The angelica root extract is prepared by adding 10 times (v/w) water to angelica root, extracting it with hot water at 70-100°C for 1-2 hours, and then filtering.

The above extract is prepared by adding 10 times (v/w) water to the oak tree, extracting it with hot water at 70-100°C for 1-2 hours, and then filtering.

In this way, the unpleasant odor of small intestines can be effectively removed by immersing and maturing the small intestines in the mixture.

Meanwhile, in the present invention, instead of the method of maturing the small intestines while immersed in the mixture, the small spears immersed in the mixture are taken out and placed in a container, and evenly covered with radish greens, and then a mixture of onion juice and soybean water is poured 2. It can be aged for ~3 hours. Sochang processed by the above method has a shiny surface, a soft texture, and excellent elasticity.

The vegetable crushing and dehydration step is a step of washing and trimming cabbage, carrots, onions, green onions, bean sprouts, chives, and garlic, then crushing them into flakes and dehydrating them.

In the vegetable crushing and dehydration step, vegetables such as cabbage, carrots, onions, green onions, bean sprouts, chives, and garlic are sufficiently dehydrated to reduce the moisture content as much as possible before mixing them with other raw materials.

For example, when cabbage, carrots, onions, green onions, bean sprouts, chives, garlic, etc. are mixed with other raw materials with a high moisture content, unnecessary moisture is present, resulting in an increase in volume, and this moisture is then used to make sundae. If you bake it over an open flame, the heat may not be distributed evenly, which may cause the shape of the sundae to deform.

Therefore, by minimizing the moisture content through the pulverizing and dehydration steps of the vegetables, when boiling the sundae, a hydration effect occurs, increasing the cohesion of the sundae and small portions in the sundae, preventing an increase in the volume of the sundae, and ensuring that heat is evenly distributed within the sundae. Even if you cook it over an open flame, you can prevent the shape of the sundae from being deformed.

The sundae filling preparation step is a step of preparing sundae filling by mixing ground meat, blood, fat, vermicelli, steamed rice, eggs, and seasoning with dehydrated vegetable pulverization.

At this time, the sundae filling consists of 4-10% by weight of cabbage, 4-10% by weight of carrots, 3-7% by weight of onions, 3-7% by weight of green onions, 3-7% by weight of bean sprouts, 1-4% by weight of chives, and 1% of garlic. ~4% by weight, ground meat 25~35% by weight, blood 10~30% by weight, fat 5~10% by weight, vermicelli 4~10% by weight, steamed rice 4~10% by weight, egg 1~4% by weight, seasoning 6 Preferably it contains ~10% by weight.

The ground meat refers to finely ground pork or beef. If the content of the ground meat is less than 25% by weight, the texture may be reduced, and if it exceeds 35% by weight, the taste may be reduced because it is not in harmony with other ingredients.

The gland is made of pork blood (pig blood) or beef blood (cow blood). If the content of the blood is less than 10% by weight, it is difficult to sufficiently supply the nutrients of the blood, and if it exceeds 30% by weight, the texture becomes dry.

The fat is obtained by heating pig or cow fat.

Accordingly, the fat is made of pork fat or cow fat, and allows heat to be evenly transferred to the outside and inside of the sundae. It provides a sense of unity to the sundae ingredients and at the same time distributes heat evenly, acting as a heat transfer medium so that the ingredients are evenly distributed even when grilled over an open flame. Let it ripen.

If the fat content is less than 5% by weight, the binding ability with other ingredients is reduced and it is difficult to obtain a savory texture, and if it exceeds 10% by weight, the greasy taste becomes stronger.

The noodles can be used either soaked in water or boiled in water.

If the content of the glass noodles is less than 4% by weight, the inherent chewy texture of the noodles is reduced, and if it exceeds 10% by weight, there is a problem in that the binding ability with other ingredients decreases and the volume increases.

The steamed rice can provide the nutritional balance of sundae by providing carbohydrates that are lacking in blood sausage.

If the content of the steamed rice is less than 4% by weight, it is difficult to demonstrate the functionality of the rice, and if it exceeds 10% by weight, the taste and texture may be reduced.

The seasoning includes minced green onions, minced garlic, minced ginger, mirin, pepper, and salt. If the seasoning content is less than 6% by weight, the effect of removing the unique smell of sundae is minimal and the flavor is reduced, and if it exceeds 10% by weight, the flavor may actually be reduced due to excessive seasoning taste.

On the other hand, the sundae filling may further include 0.1 to 0.5% by weight of mixed paste made by mixing and pulverizing water chestnuts and quinoa, adding water to the pulverized product, and boiling it.

Water chestnut is an annual herb that grows in ponds. The fruit is flat, triangular, has thorns on both sides, and is very hard.

Water chestnuts can be consumed raw or cooked. They contain starch, so when boiled and eaten, they taste similar to chestnuts.

The quinoa has a circular shape about the size of millet, which is smaller than rice, and comes in colors such as white, red, brown, and black. Quinoa is a high-protein food with little sodium and no gluten, so it is attracting attention as a new health food.

If the content of the mixed paste is less than 0.1% by weight, the flavor enhancing effect is minimal and the binding force with the ingredients is reduced, and if it exceeds 0.5% by weight, the viscosity may increase and the flavor may deteriorate.

In this way, by adding mixed paste during the manufacturing process of sundae, the flavor of sundae is improved, while the taste and aroma of other ingredients are well combined to improve preference, and the cohesion between sundae ingredients can be increased without adding processed starch. there is.

In addition, the sundae cow may further include 1 to 2% by weight of roasted tofu.

Tofu refers to thinly sliced tofu and fried in oil. In the present invention, the tofu is boiled in hot water, then taken out to remove moisture, then placed in a pan and fried. Use the stir-fried tofu after cutting it into small pieces.

If the content of the roasted tofu is less than 1% by weight, it is difficult to expect a chewy taste, and if it exceeds 2% by weight, it becomes difficult to balance the taste with other ingredients.

In this way, adding additional stir-fried tofu in the process of manufacturing sundae stuffing has the effect of reducing the volume, increasing chewiness, and increasing satiety, thereby reducing body intake.

The sundae filling step is a step of filling the sundae filling into the dried small intestine.

In the sundae filling step, the inside of the small intestine is filled with the sundae filling and both ends of the small window are tied to produce the sundae.

The sundae steaming step is a step of heating and steaming the sundae filled with sundae filling.

In the sundae steaming step, sundae filled with sundae filling is boiled in hot water or steam and steamed to produce sundae.

The sundae cooling step is a step of cooling the steamed sundae. By putting the steamed sundae into a cooler and cooling it, it can maintain a certain shape and provide a chewy texture.

Meanwhile, the present invention may further include the step of applying a coating liquid to the surface of the sundae after cooling the steamed sundae.

In the coating liquid application step, the coating liquid is applied using an applicator to the surface of the sundae transported through a conveyor or the like.

The coating liquid is prepared by frying Sancho fruit, peanuts, onions, and pork fat in a pan. At this time, the coating liquid is preferably mixed with Sancho fruit, peanuts, onions, and lard in a weight ratio of 1:0.5:1:2.

In this way, by applying the coating liquid to the surface of the sundae, when baking the sundae, it is possible to provide a savory and crispy texture without the surface sticking.

Afterwards, the prepared grilled sundae is vacuum-packed using a vacuum packaging machine, passed through an X-ray detector, passed through a sterilizer, sterilized, and boxed.

The present invention provides a grilled sundae prepared by the above-mentioned manufacturing method, and in particular, since starch is not used in the sundae filling, a soft texture can be maintained even after time has elapsed after cooking.

Hereinafter, the present invention will be explained in more detail by examples. However, the following examples only illustrate the present invention, and the content of the present invention is not limited to the following examples.

<Example 1> Manufacturing of grilled sundae

Pork small intestines were added to a mixture of purified water, angelica root extract, and cypress extract at a weight ratio of 3:1:1, soaked and aged for 10 hours, and then placed on a strainer to remove moisture.

Cabbage, carrots, onions, green onions, bean sprouts, chives, and garlic were washed, crushed into flakes, and dehydrated.

Based on the total weight of pureed beef, 6% by weight cabbage, 5% by weight carrots, 5% by weight onions, 4% by weight green onions, 4% by weight bean sprouts, 2% by weight chives, 3% by weight garlic, 30% by weight ground pork, pork blood ( Sundae filling was prepared by mixing 20% by weight of blood fat, 5% by weight of pork fat, 4% by weight of vermicelli, 4% by weight of steamed rice, 2% by weight of eggs, and 6% by weight of seasoning.

After filling the dried sochang with sundae beef, it was placed in a heater and heated and steamed at 100°C for 10 minutes.

The steamed sundae was cooled and grilled to make sundae.

<Example 2> Grilled sundae with mixed paste added

Pork small intestines were added to a mixture of purified water, angelica root extract, and cypress extract at a weight ratio of 3:1:1, soaked and aged for 10 hours, and then placed on a strainer to remove moisture.

Cabbage, carrots, onions, green onions, bean sprouts, chives, and garlic were washed, crushed into flakes, and dehydrated.

Based on the total weight of pureed beef, 6% by weight cabbage, 5% by weight carrots, 5% by weight onions, 4% by weight green onions, 4% by weight bean sprouts, 2% by weight chives, 3% by weight garlic, 30% by weight ground pork, pork blood ( Sundae beef was prepared by mixing 20% by weight of blood fat, 5% by weight of pork fat, 4% by weight of vermicelli, 4% by weight of steamed rice, 1.5% by weight of eggs, 6% by weight of seasoning, and 0.5% by weight of mixed grass.

After filling the dried sochang with sundae beef, it was placed in a heater and heated and steamed at 100°C for 10 minutes.

The steamed sundae was cooled and grilled to make sundae.

<Example 3> Grilled sundae with stir-fried tofu added

Pork small intestines were added to a mixture of purified water, angelica root extract, and cypress extract at a weight ratio of 3:1:1, soaked and aged for 10 hours, and then placed on a strainer to remove moisture.

Cabbage, carrots, onions, green onions, bean sprouts, chives, and garlic were washed, crushed into flakes, and dehydrated.

Based on the total weight of pureed beef, 6% by weight cabbage, 5% by weight carrots, 5% by weight onions, 4% by weight green onions, 3% by weight bean sprouts, 2% by weight chives, 3% by weight garlic, 30% by weight ground pork, pork blood ( Prepare sundae stuffing by mixing 20% by weight of blood fat, 5% by weight of pork fat, 4% by weight of vermicelli, 4% by weight of steamed rice, 1.5% by weight of egg, 6% by weight of seasoning, 0.5% by weight of mixed paste, and 1% by weight of stir-fried tofu. did.

After filling the dried sochang with sundae beef, it was placed in a heater and heated and steamed at 100°C for 10 minutes.

The steamed sundae was cooled and grilled to make sundae.

<Example 4> Grilled sundae with coating liquid applied to the surface

Pork small intestines were added to a mixture of purified water, angelica root extract, and cypress extract at a weight ratio of 3:1:1, soaked and aged for 10 hours, and then placed on a strainer to remove moisture.

Cabbage, carrots, onions, green onions, bean sprouts, chives, and garlic were washed, crushed into flakes, and dehydrated.

Based on the total weight of pureed beef, 6% by weight cabbage, 5% by weight carrots, 5% by weight onions, 4% by weight green onions, 4% by weight bean sprouts, 2% by weight chives, 3% by weight garlic, 30% by weight ground pork, pork blood ( Sundae filling was prepared by mixing 20% by weight of blood fat, 5% by weight of pork fat, 4% by weight of vermicelli, 4% by weight of steamed rice, 2% by weight of eggs, and 6% by weight of seasoning.

After filling the dried sochang with sundae beef, it was placed in a heater and heated and steamed at 100°C for 10 minutes.

After cooling the steamed sundae, a coating liquid was applied to the surface of the sundae to prepare a grilled sundae.

<Comparative Example 1>

Sundae was prepared in the same manner as in Example 1, except that pig small intestines were not pretreated by adding pig small intestines to a mixture of purified water, angelica root extract, and Japanese cypress extract, but instead, pig small intestines were pretreated by adding pig small intestines to general purified water.

<Comparative Example 2>

Sundae was prepared in the same manner as Example 1, except that starch was added in the process of preparing the sundae.

<Experimental Example 1> Analysis of physical properties of grilled sundae

In order to analyze the physical properties of the baked sundaes of Examples 1 to 4 and Comparative Examples 1 to 2 by measuring hardness, brittleness, springiness, and cohesiveness, An analyzer (TA-XT2, Stable Micro System Co, England) was used, and the results are shown in Table 1 below.

division Hardness Fragility elasticity cohesiveness Example 1 956.3 36.9 0.83 0.57 Example 2 948.8 37.4 0.86 0.61 Example 3 949.6 37.7 0.82 0.56 Example 4 954.7 36.8 0.83 0.57 Comparative Example 1 938.8 36.4 0.67 0.54 Comparative Example 2 865.4 46.7 0.81 0.46

As shown in Table 1, the hardness of Comparative Example 2 in which starch was added showed the lowest value.

Brittleness showed the highest value in Comparative Example 2 in which starch was added.

The springiness showed the lowest value in Comparative Example 1, which was pretreated by adding pig small intestines to general purified water without pretreatment by adding pork small intestines to a mixture of purified water, angelica root extract, and moss tree extract.

Cohesiveness showed the highest value in Example 2, in which the mixed paste was added, and the lowest value in Comparative Example 2, in which starch was added without the mixed paste. Therefore, it was confirmed that the sundae with added starch hardens over time after cooking and has a crumbly texture, and when mixed paste made by boiling water chestnuts and quinoa was added, it bound the sundae fillings, improving the cohesion of the sundae. It is judged to have improved.

<Experimental Example 2> Sensory test of grilled sundae

Sensory tests were conducted on the grilled sundaes of Examples 1 to 4 and the sundaes of Comparative Examples 1 to 2 by baking them in a pan and tasting them.

The sensory test was evaluated in the order of scent, taste, color, and overall preference. Fifty adult men and women were selected and evaluated for scent, taste, color, and overall preference, respectively. The scores were scored on a 5-point scale (1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good), and the results are shown in Table 2.

division incense taste color overall preference Example 1 4.2 4.2 4.2 4.2 Example 2 4.2 4.2 4.2 4.2 Example 3 4.2 4.3 4.3 4.3 Example 4 4.2 4.3 4.3 4.3 Comparative Example 1 3.7 3.5 3.8 3.7 Comparative Example 2 4.1 3.7 4.0 3.9

As can be seen in Table 2, in the sensory evaluation of each item for aroma, taste, color, and overall preference, the grilled sundae of Examples 1 to 4 were evaluated compared to the sundae of Comparative Examples 1 to 2. was relatively excellent.

In particular, the grilled sundaes of Examples 1 to 4 in which small intestines were pretreated with a mixture and no starch was added, the sundae in Comparative Example 1 using small intestines washed in general washing water, and the sundaes of Comparative Example 2 in which starch was added. It was relatively superior to sundae.

Therefore, it was confirmed that the grilled sundae of Examples 1 to 4 showed a high preference in terms of overall preference, and that the overall sensory characteristics were superior to the sundae of Comparative Examples 1 to 2.

Although the present invention has been described with a focus on preferred embodiments, it is clear to those skilled in the art that various modifications can be made without departing from the scope of the present invention. Accordingly, the scope of the present invention should be construed by the appended claims to include examples of many such modifications.

Claims (8)

A step of adding angelica root extract and moss tree extract to purified water, immersing and maturing the small spears in the mixture, and then placing them on a colander to remove moisture;
Washing cabbage, carrots, onions, green onions, bean sprouts, chives, and garlic, then crushing them into flakes and dehydrating them;
Preparing sundae stuffing by mixing ground meat, blood, fat, vermicelli, steamed rice, eggs, and seasoning with dehydrated vegetable pulverization;
Step of filling the dried sochang with sundae beef;
A step of heating and steaming the sundae filled with sundae filling; and
A method of manufacturing a grilled sundae, comprising the step of cooling the steamed sundae.
In claim 1,
The mixture is a method of producing a grilled sundae, characterized in that purified water, angelica root extract, and moss tree extract are mixed in a weight ratio of 3:1:1.
In claim 1,
The seasoning is a method of producing grilled sundae, characterized in that it includes chopped green onions, minced garlic, minced ginger, mirin, pepper, and salt.
In claim 1,
The sundae filling contains 4-10% by weight of cabbage, 4-10% by weight of carrots, 3-7% by weight of onions, 3-7% by weight of green onions, 3-7% by weight of bean sprouts, 1-4% by weight of chives, and 1-4% of garlic. Weight%, ground meat 25~35% by weight, blood 10~30% by weight, fat 5~10% by weight, glass noodles 4~10% by weight, steamed rice 4~10% by weight, egg 1~4% by weight, seasoning 6~10 A method of manufacturing grilled sundae, characterized in that it contains % by weight.
In claim 1,
The sundae filling is a method of producing a grilled sundae, characterized in that it further contains 0.1 to 0.5% by weight of a mixed paste made by mixing and pulverizing water chestnuts and quinoa, adding water to the pulverized product, and boiling it.
In claim 1,
A method of producing a grilled sundae, characterized in that the sundae further contains 1 to 2% by weight of roasted tofu.
In claim 1,
After cooling the steamed sundae, it further includes the step of applying a coating liquid to the surface of the sundae,
A method of manufacturing a grilled sundae, characterized in that the coating liquid is prepared by adding Sancho fruit, peanuts, onions, and pork fat to a pan and frying them.
A grilled sundae manufactured by the manufacturing method of any one of claims 1 to 7.