KR100489184B1 - natural flavoring make from clam (spisula sachalinensis , chlamys farreri) making a fried clam of beef and animal oil new developed mixed cooking way - Google Patents
natural flavoring make from clam (spisula sachalinensis , chlamys farreri) making a fried clam of beef and animal oil new developed mixed cooking way Download PDFInfo
- Publication number
- KR100489184B1 KR100489184B1 KR10-2002-0080080A KR20020080080A KR100489184B1 KR 100489184 B1 KR100489184 B1 KR 100489184B1 KR 20020080080 A KR20020080080 A KR 20020080080A KR 100489184 B1 KR100489184 B1 KR 100489184B1
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- South Korea
- Prior art keywords
- beef
- clam
- shellfish
- animal oil
- fried
- Prior art date
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- 235000015278 beef Nutrition 0.000 title claims abstract description 61
- 238000010411 cooking Methods 0.000 title claims abstract description 23
- 239000010775 animal oil Substances 0.000 title claims abstract description 10
- 241001526627 Azumapecten farreri Species 0.000 title 1
- 241001609918 Pseudocardium sachalinense Species 0.000 title 1
- 235000015170 shellfish Nutrition 0.000 claims abstract description 38
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000003921 oil Substances 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims 1
- 238000010791 quenching Methods 0.000 claims 1
- 230000000171 quenching effect Effects 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 238000005507 spraying Methods 0.000 claims 1
- 235000020639 clam Nutrition 0.000 abstract description 21
- 239000004615 ingredient Substances 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 241000237519 Bivalvia Species 0.000 abstract description 5
- 241001465754 Metazoa Species 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000009966 trimming Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 조개를 이용하여 소고기를 자연조미하고, 소고기에서 발생하는 동물성식용 기름을 이용하여 조개를 튀김하는 방법으로 두 재료의 특성을 살려 혼합조리함으로써 각각의 고유한 맛과 특성을 보존하면서 현저히 향상된 맛을 즐길 수 있도록 하는 조개를 이용한 자연조미 소고기와 소고기의 동물성 기름을 이용한 조개튀김의 혼합 조리방법에 관한 것이다.The present invention is a natural seasoning of beef using shellfish, and using the animal food oil generated from beef to fry the shellfish by utilizing the characteristics of the two ingredients by mixing and preserving the unique taste and characteristics of each significantly improved The present invention relates to a method of mixing and cooking natural seasoning beef using clams to enjoy the taste and clam frying using animal oil of beef.
이를 실현하기 위한 본 발명은, 탈각된 조개와 소고기를 가열팬 위에서 함께 가열하여, 소고기는 조개에서 나오는 천연조미액이 가미되어 조리되는 동시에 조개는 소고기로부터 나온 소고기 기름에 의한 튀김구이로 조리되는 것을 특징으로 하는 것이다.The present invention for realizing this, by heating the shelled shellfish and beef together on a heating pan, the beef is cooked by adding the natural seasoning liquid from the shellfish and at the same time the shellfish is cooked by fried with beef oil from the beef It is to be done.
Description
본 발명은 조개에 함유된 특유의 향, 염분등이 천연조미료의 역할을 한다는데 착안하여 조개를 이용하여 자연조미하고, 소고기에서 발생하는 동물성식용 기름을 이용하여 조개를 튀김하는 방법으로 두 재료의 특성을 살려 혼합조리하여 각각의 고유한 맛과 특성을 보존하면서 현저히 향상된 맛을 즐길 수 있도록 하는 조개를 이용한 자연조미 소고기와 소고기의 동물성 기름을 이용한 조개튀김의 혼합 조리방법에 관한 것이다.현제 시중에서 판매되는 소고기와 조개류는 화학조미료 및 인공조미료를 가미한 것과, 아무 첨가물 없이 비가공된 상태로 식용하는 방법으로 양분된다.The present invention focuses on the unique flavor, salt, etc. contained in the shellfish to play the role of natural seasonings, using natural shellfish to fry the shellfish using a natural seasoning, animal food oil generated from beef. The present invention relates to a method of mixing and cooking natural seasoned beef using clams and clam frying using animal oil of beef to preserve the unique flavors and characteristics while enjoying the improved taste. Beef and shellfish on the market are nutrient-mixed with chemical and artificial seasonings and edible without any additives.
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이와 함께, 음식물을 식용하는 사람들의 기호도 양분되어 인공조미료에 익숙한 사람들은 화학 또는 인공조미료가 가미된 소고기와 조개류를 선호하고 있으며, 비가공된 소고기와 조개류를 좋아하는 사람들은 인공조미료가 첨가되지않은 비가공 식품을 선호하고있다.예컨대 소고기 등 육류요리의 경우, 조미료가 포함된 양념을 가하여 조리함으로써 고기가 양념과 어우러지게 하는 조리방법과 양념을 가하지 않고 로스구이 등과 같이 직접 팬에 굽는 조리방식으로 대별되며, 각각 독특한 맛의 특징이 있다. 양념구이는 담백한 맛이 덜하고, 양념이 안된 경우는 담백하기는 하나 맛이 떨어지는 단점이 있다.조개류는 최근에 여러가지 다양한 조리방법이 개발되고 있으며, 찜이나 탈각되지 않은 상태에서 이루어지는 구이요리, 버터구이 등이 선호되고 있다.한편, 전문요식업소 등에서는 대개 육류 또는 해물 중 어느 한 종류의 식품군만을 편중적으로 취급 제공함으로써 영양소를 골고루 섭취할 수 없는 어려움이 있었다.In addition, those who eat food are also nutrients, so those who are familiar with seasonings prefer beef and shellfish with chemical or artificial flavoring, and those who like raw beef and shellfish do not have artificial flavoring added. Raw foods, such as beef, are favored by cooking with seasonings that include seasonings, and by cooking them directly in a pan such as roasted meat without seasoning. Each has its own unique flavor. Seasonings have a lighter taste and less flavor when they are not spiced, but they have a weaker taste.Shellfish have recently been developed with a variety of cooking methods, grilled and buttered without steaming or shelling. Grilling and the like are preferred. On the other hand, specialty restaurants generally have a difficulty in ingesting nutrients evenly by providing only one kind of meat or seafood.
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본 발명은 상기와 같은 문제점을 해소하기위하여 안출된 것으로서,본 발명의 목적은, 화학조미료 또는 인공조미료 대신 조개의 천연조미성분을 이용하여 소고기에 자연 가미하여 조미한 효과를 주며, 소고기 기름으로 조개를 튀김하여 두 재료 각각의 특성 및 고유의 맛에 변화를 주지않으면서 손쉽게 단시간내에 조리되는 조개를 이용한 자연조미 소고기와 소고기의 동물성 기름을 이용한 조개튀김의 혼합 조리방법을 제공함에 있다.본 발명의 다른 목적은, 화학,인공 조미료에 익숙한 부류와, 비첨가 비가공 식품을 찾는 부류 모두에게 만족을 줄 수있어 대중성을 갖으며, 육류와 패류 두 가지를 동시에 혼합 조리함으로써 다양한 영양소의 균형있는 섭취를 돕고, 아울러 수산업과 축산업의 발전에 기여하며 음식문화의 새로운 장을 열어 국민건강에 기여하도록 하는 조개를 이용한 자연조미 소고기와 소고기의 동물성 기름을 이용한 조개튀김의 혼합 조리방법을 제공함에 있다.The present invention has been made to solve the above problems, an object of the present invention, by using natural seasoning ingredients of shellfish instead of chemical seasonings or artificial seasonings to give a seasoning effect to beef, clam with beef oil It is to provide a cooking method of mixing the seasoning beef and clam frying using animal oil of beef using shellfish that is easily cooked within a short time without changing the properties and intrinsic taste of each of the two ingredients. Another purpose is to satisfy both the class familiar with chemical and artificial seasonings, and the class looking for non-added raw foods, which is popular, and by mixing and cooking both meat and shellfish at the same time, a balanced intake of various nutrients is achieved. To contribute to the development of fisheries and animal husbandry, and to open a new chapter in food culture. Is a mix of clams fried cooking method using animal fat in natural beef seasoned beef with clams to open to provide.
상기한 목적을 달성하는 본 발명에 따른 조개를 이용한 자연조미 소고기와 소고기의 동물성 기름을 이용한 조개튀김의 혼합 조리방법은,탈각된 조개와 소고기를 가열팬 위에서 함께 가열하여, 소고기는 조개에서 나오는 천연조미액이 가미되어 조리되는 동시에 조개는 소고기로부터 나온 소고기 기름에 의한 튀김구이로 조리됨을 특징으로 한다.이하, 본 발명에 대한 일 실시예를 첨부도면을 참고하여 보다 상세히 설명한다.도 1은 본 발명에 따른 조개를 이용한 자연조미 소고기와 소고기의 동물성 기름을 이용한 조개튀김의 혼합 조리방법의 일 실시예를 보이는 흐름도이다.본 발명에 따른 일 실시예의 조개를 이용한 자연조미 소고기와 소고기의 동물성 기름을 이용한 조개튀김의 혼합 조리방법은, 도시된 바와 같이 탈각된 조개와 소고기를 하나의 가열팬 위에서 동시에 조리하는 것이다.조개는 가열팬에 올려지기 전에 다음과 같은 단계를 거침이 바람직하다.조개는 북방대합 또는 가리비 등과 같이 큰 몸체를 갖는 것을 사용함이 바람직하며, 탈각하여 내장을 떼어내고 깨끗이 손질한 다음 15％ 전후의 식염수에 1∼2시간 담구어 염분을 중화시킨다. 이 단계에서 조개는 염분도가 중화된다.중화단계를 거친 조개는 소쿠리에 받혀 물기가 걷히게 되면 냉동실이 영하 15도에서 20도 상태의 온도에서 30분 정도 급냉시킨다. 이 단계에서 조개의 저온살균이 이루어지며 그 형태가 보존되도록 하는 한편 형태변형이 최소화되도록 한다.한편, 소고기는 가열팬에 올려지기 전에 다음과 같은 단계를 거침이 바람직하다.먼저, 소고기를 소정 두께로 절단가공한 다음, 조개를 끓여 농축하여 만든 가미액을 분무한다. 상기 가미액은 조개 100그램에 물 2리터를 넣고 끓여 1리터로 줄어들도록 농축시켜 얻는다.조개 농축 가미액 분무단계를 거친 소고기는 급냉시킨다.상기 단계를 거친 조개와 소고기를 함께 가열팬 위에 올려 가열하여 조개와 소고기를 동시에 조리한다.이와 같이 하나의 가열팬 안에서 조개와 소고기를 동시에 익히면, 조개로부터 흘러나온 조개에 함유된 특유의 향, 염분등이 자연 조미료로서 소고기에 스며들게 되어 소고기구이의 맛이 현저히 향상된다.또한, 소고기로부터 빠진 기름이 버터의 역할을 대신하여 조개를 튀겨줌으로 새로운 조개구이맛을 즐길 수 있다.이와 같은 본 발명에 따른 조리방법은 소고기와 조개가 어루어져 각각의 재료 본래의 맛과 특성을 보존하면서도 소고기에는 조개로부터 나온 천연의 조미액이 가미되어 담백하면서도 맛좋은 소고기요리로 되고, 조개는 본래의 향미를 가지면서 소고기 기름에 튀김됨과 동시에 소고기 육즙에 의하여 독특한 맛과 부드러움을 갖게 된다.상기 소고기를 예컨대 차돌박이 또는 등심부위와 같이 질 좋은 기름성분이 있는 부위를 사용할 경우, 더욱 맛 좋은 조개요리를 즐길 수 있다.이상과 같이, 본 발명은 인공조미료를 사용하지 않고 두 재료를 혼합조리함으로써 각각의 재료를 별도로 조리할 경우 손실처리되는 조개액즙과 소고기 기름이 상호간에 천연 조미료 또는 튀김기름으로 작용되도록 하여 맛과 영양을 현저히 증대시켜 주는 것이다.이상의 실시예에서는 육류 중 소고기에 적용한 경우에 대하여 설명하였지만, 이는 소고기뿐만 아니라, 일반 육류요리에도 마찬가지로 적용될 수 있음은 자명할 것이다,Mixed cooking method of natural seasoning beef and clam frying using animal oil of beef according to the present invention to achieve the above object, by heating the shelled shellfish and beef together on a heating pan, the beef is natural from the shellfish At the same time the seasoning liquid is added and cooked, the shellfish is characterized in that it is cooked by roasting the beef oil from the beef. Hereinafter, an embodiment of the present invention will be described in more detail with reference to the accompanying drawings. 1 is a flowchart showing an embodiment of a mixed cooking method of a natural seasoning beef and a clam frying using animal oil of beef according to the shellfish according to the present invention. Mixed cooking method of shellfish fried, shelled shellfish and beef as shown Cooking is carried out simultaneously on a hot pan. The clams are preferably subjected to the following steps before being placed on a heating pan. It is preferable to use a clam with a large body such as a northern clam or scallops. After trimming, the salts are immersed in saline solution around 15% for 1 to 2 hours to neutralize the salt. During this stage, the shellfish neutralizes salinity; the shellfish that have undergone neutralization are quenched in a colander and quenched for 30 minutes at temperatures between minus 15 and 20 degrees. At this stage, the shellfish is pasteurized and the shape is preserved while the shape deformation is minimized. On the other hand, the beef is preferably subjected to the following steps before being placed on a heating pan. After cutting, the shells are boiled and concentrated to spray the seasoning solution. The seasoning solution is obtained by adding 2 liters of water to 100 grams of shellfish and boiling to reduce the volume to 1 liter. The beef that has undergone the clam concentration of the seasoning solution is quenched. Cooking clam and beef at the same time in a single heating pan, so that the unique flavors and salts of the clam from the clam will soak into the beef as a natural seasoning and the taste of the beef In addition, the oil missing from the beef can be fried in a shell instead of butter to enjoy a new grilled clam. The cooking method according to the present invention is such that beef and shellfish are mixed with each other While preserving the taste and characteristics of the beef, the beef is seasoned with natural seasoning liquid from shellfish Beef dish, clam is fried in beef oil with the original flavor and has a unique taste and tenderness by the beef gravy. The beef is a part of the quality oil such as marbled beef or sirloin When used, it is possible to enjoy a more delicious shellfish cooking. As described above, the present invention is a shellfish juice and beef oil which is lost when cooking each material separately by mixing the two ingredients without using artificial seasonings. It is to enhance the taste and nutrition by acting as a natural seasoning or fried oil. In the above embodiment has been described in the case of applying to beef in the meat, it is obvious that it can be applied to not only beef but also general meat dishes. something to do,
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*별첨자료는 국립수산진흥원 자료실의 조개성분자료이다.** Annex data is shellfish ingredient data from National Fisheries Research and Development Agency. *
이상에서 상술한 바와같이, 본발명에 따른 조개를 이용한 자연조미 소고기와 소고기의 동물성 기름을 이용한 조개튀김의 혼합 조리방법은,화학, 인공 조미료 대신 조개의 천연조미성분을 이용하여 소고기에 자연 가미하여 조미한 효과를 주며, 소고기 기름으로 조개를 튀김하여 버터의 효과를 줌으로 두 재료 각각의 특성및 고유의 맛에 변화를 주지않고 손쉽게 단시간 내에 조리되는 효과가 있다,또한, 화학,인공 조미료에 익숙한 부류와, 비첨가 비가공 식품을 찾는 부류 모두에게 만족을 줄수 있어 대중성을 갖으며, 육류와 패류 두가지를 동시에 혼합 조리함으로써 다양한 영양소의 균형있는 섭취를 돕고, 아울러 수산업과 축산업의 발전에 기여하며 음식문화의 새로운 장을 열어 국민건강에 기여하는 효과가 있다.As described above, the mixed cooking method of natural seasoned beef using clam and clam frying using animal oil of beef according to the present invention, by using natural seasoning ingredients of shellfish instead of chemical and artificial seasoning, It has the effect of being seasoned and the effect of butter is made by frying shellfish with beef oil, and it is easily cooked within a short time without changing the characteristics and unique taste of each of the two ingredients. Also, it is familiar with chemical and artificial seasonings. It is popular because it can satisfy both the class and the class looking for non-added raw foods, and by mixing and cooking both meat and shellfish at the same time, it helps the balanced intake of various nutrients and contributes to the development of fisheries and livestock industry. It has the effect of contributing to national health by opening a new chapter of culture.
도 1은 본 발명에 따른 조리방법을 보이는 흐름도1 is a flow chart showing a cooking method according to the present invention
Claims (5)
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| KR10-2002-0080080A KR100489184B1 (en) | 2002-12-14 | 2002-12-14 | natural flavoring make from clam (spisula sachalinensis , chlamys farreri) making a fried clam of beef and animal oil new developed mixed cooking way |
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| KR10-2002-0080080A KR100489184B1 (en) | 2002-12-14 | 2002-12-14 | natural flavoring make from clam (spisula sachalinensis , chlamys farreri) making a fried clam of beef and animal oil new developed mixed cooking way |
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