KR100520390B1 - The sauce of hard boiled cutlass fish, and the manufacturing method thereof as well as the manufacturing method of hard boiled cutlass fish utilizing the same - Google Patents
The sauce of hard boiled cutlass fish, and the manufacturing method thereof as well as the manufacturing method of hard boiled cutlass fish utilizing the same Download PDFInfo
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- KR100520390B1 KR100520390B1 KR10-2004-0021418A KR20040021418A KR100520390B1 KR 100520390 B1 KR100520390 B1 KR 100520390B1 KR 20040021418 A KR20040021418 A KR 20040021418A KR 100520390 B1 KR100520390 B1 KR 100520390B1
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
Abstract
본 발명에서는 갈치조림 소스, 이의 제조방법 및 갈치조림의 제조방법을 제공한다. 이를 위하여, 간장 100중량부와, 이에 대하여 각각 향신즙 10 ~ 30중량부, 건고추 0.1 ~ 1.0중량부, 설탕 1 ~ 10중량부, 감초 1 ~ 3중량부, 정향 0.1 ~ 2.0중량부, 천초 0.1 ~ 1.0중량부, 깻잎 0.1 ~ 2.0중량부, 통후추 0.1 ~ 1.0중량부, 백포도주 10 ~ 30중량부, 천연꿀 10 ~ 30중량부, 통생강 1 ~ 3중량부, 물엿 20 ~ 70중량부, 양지 10 ~ 30중량부, 맛술 5 ~ 10중량부의 원료를 혼합하여 10 ~ 15시간동안 끓여 갈치조림 소스의 원액을 제조하고, 이 때 상기 향신즙은 배즙 10 ~ 30중량부, 무즙 10 ~ 30중량부, 양파즙 10 ~ 30중량부, 마늘즙 14 ~ 34중량부, 생강즙 1 ~ 20 중량부를 혼합하여 제조한다. 그리고, 물 100중량부와, 이에 대하여 각각 다시마 0.1 ~ 0.3중량부, 디포리 0.1 ~ 0.5중량부를 혼합하여 2시간동안 끓인 후, 이에 고추장 1 ~ 5 중량부, 굵은 고추가루 0.3 ~ 0.7 중량부, 가는 고추가루 0.3 ~ 0.7중량부, 감미료로서 글루타민산나트륨 0.3 ~ 0.7중량부를 혼합하고 서냉시켜 육수를 제조한 후, 상기 갈치조림 소스의 원액과 상기 육수를 적절히 혼합하여 갈치조림 소스를 제조한다.The present invention provides a cutlet sauce, a method for producing the same and a method for producing cutlet stew. To this end, 100 parts by weight of soy sauce, 10 to 30 parts by weight of spice juice, 0.1 to 1.0 parts by weight of dried pepper, 1 to 10 parts by weight of sugar, 1 to 3 parts by weight of licorice, 0.1 to 2.0 parts by weight of cloves, 0.1 seconds ~ 1.0 parts by weight, sesame leaves 0.1 ~ 2.0 parts, whole pepper 0.1 ~ 1.0 parts, white wine 10 ~ 30 parts, natural honey 10 ~ 30 parts, fresh ginger 1 ~ 3 parts, starch syrup 20 ~ 70 parts, sunny 10 ~ 30 parts by weight, tasting 5 to 10 parts by weight of the raw material is mixed to boil for 10 to 15 hours to prepare a stock solution of cutlet stew sauce, wherein the spice juice is 10 to 30 parts by weight of pear juice, 10 to 30 parts by weight of juice, onion Juice is prepared by mixing 10 to 30 parts by weight, garlic juice 14 to 34 parts by weight, ginger juice 1 to 20 parts by weight. Then, 100 parts by weight of water and 0.1 to 0.3 parts by weight of kelp and 0.1 to 0.5 parts by weight of defolie were mixed and boiled for 2 hours, and then 1 to 5 parts by weight of red pepper paste, 0.3 to 0.7 parts by weight of coarse red pepper powder, After mixing 0.3-0.7 parts by weight of red pepper powder and 0.3-0.7 parts by weight of sodium glutamate as a sweetener and cooling the mixture to prepare a broth, the broth stew sauce is prepared by appropriately mixing the stock solution of the broiled sauce with the broth.
Description
본 발명은 갈치조림에 관한 것으로서, 특히 갈치조림 소스, 이의 제조방법 및 갈치조림의 제조방법에 관한 것이다.BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to cutlet stew, and more particularly, to a cutlet stew sauce, a method of preparing the same, and a method of preparing cutlet stew.
갈치는 여러 영양성분이 골고루 들어가 있는 식품으로서, 주로 단백질 및 아미노산 등의 영양성분으로 되어 있으며, 특히 상기 아미노산에는 리진, 페닐알라닌, 메티오닌, 로이신, 발린 등과 같은 필수 아미노산이 많다. 또한, 지질을 구성하는 지방산에는 고도 불포화 지방산인 EPA와 DHA 함량이 높아 기억력 증진에 효과적임은 물론, 혈액 중 콜레스테롤의 감소 및 동맥경화 등 순환계 질환의 예방에 효과가 있는 건강식품이다. 더구나, 칼슘, 인, 나트륨 등 무기질이 풍부하여 골다공증의 예방 및 성장기 어린이의 영양보충으로 좋다.Cutlass is a food containing various nutrients evenly, and is mainly composed of nutrients such as proteins and amino acids. In particular, the amino acids include many essential amino acids such as lysine, phenylalanine, methionine, leucine, and valine. In addition, the fatty acids constituting the lipids are high in the amount of polyunsaturated fatty acids, EPA and DHA, effective in improving memory, as well as in the prevention of circulatory diseases such as cholesterol reduction and arteriosclerosis. In addition, it is rich in minerals such as calcium, phosphorus, and sodium, which is good for the prevention of osteoporosis and nutritional supplementation of growing children.
그러나, 이와 같이 풍부한 영양성분에도 불구하고, 갈치는 갈치비늘의 산패로 인해 발생하는 비린 맛으로 인하여 갈치요리를 꺼려하는 사람도 많다. However, in spite of such abundant nutrients, many people are reluctant to cook because of the fishy taste caused by rancidity.
이리하여, 종래에는 갈치의 비린 맛을 제거하기 위한 여러 소스를 개발하여 갈치를 조리하였으나, 모두 갈치의 비린 맛을 완전히 제거하면서도 동시에 갈치 고유의 담백한 맛을 증가시키지는 못하였다.Thus, in the past, several sources for removing the fishy taste of cutlass were developed and cooked. However, all of them did not completely remove the fishy taste of the cutlass and at the same time did not increase the inherent light taste of the cutlass.
이에 본 발명은 상기와 같은 문제점을 해결하기 위해 창안된 것으로, 본 발명의 목적은 갈치의 비린 맛을 제거하면서도 담백한 맛과 영양분을 증가시키는 갈치조림 소스 및 갈치조림의 제조방법을 제공하는데 있다.Accordingly, the present invention was devised to solve the above problems, and an object of the present invention is to provide a method of preparing a cutlet stew sauce and cutlet stew while increasing the light taste and nutrients while removing the fishy taste of cutlass.
이와 같은 목적을 달성하기 위한 본 발명의 특징으로서, 본 발명에 의한 갈치조림 소스의 제조방법은 갈치조림 소스의 원액과 육수를 각각 제조하여 상호 혼합하여 완성하는 갈치조림 소스의 제조방법에 있어서, 상기 갈치조림 소스의 원액은 간장 100중량부와, 이에 대하여 각각 향신즙 10 ~ 30중량부, 건고추 0.1 ~ 1.0중량부, 설탕 1 ~ 10중량부, 감초 1 ~ 3중량부, 정향 0.1 ~ 2.0중량부, 천초 0.1 ~ 1.0중량부, 깻잎 0.1 ~ 2.0중량부, 통후추 0.1 ~ 1.0중량부, 백포도주 10 ~ 30중량부, 천연꿀 10 ~ 30중량부, 통생강 1 ~ 3중량부, 물엿 20 ~ 70중량부, 양지 10 ~ 30중량부, 맛술 5 ~ 10중량부의 원료를 혼합하여 10 ~ 15시간동안 끓여내어 제조되고, 상기 향신즙은 배즙 10 ~ 30중량부, 무즙 10 ~ 30중량부, 양파즙 10 ~ 30중량부, 마늘즙 14 ~ 34중량부, 생강즙 1 ~ 20 중량부를 혼합하여 제조되며, 상기 육수는 물 100중량부와, 이에 대하여 각각 다시마 0.1 ~ 0.3중량부, 디포리 0.1 ~ 0.5중량부를 혼합하여 2시간동안 끓인 후, 이에 고추장 1 ~ 5 중량부, 굵은 고추가루 0.3 ~ 0.7 중량부, 가는 고추가루 0.3 ~ 0.7중량부, 감미료로서 글루타민산나트륨 0.3 ~ 0.7중량부를 혼합하고 서냉시켜 제조되는 것을 특징으로 한다.As a feature of the present invention for achieving the above object, the method of producing a cutlass stew sauce according to the present invention in the method of manufacturing a cutlass stew sauce to be prepared by mixing each of the stock solution and broth of the cutlass stew sauce, respectively, The stock solution of braised sauce is 100 parts by weight of soy sauce, 10 to 30 parts by weight of spice juice, 0.1 to 1.0 parts by weight of dried red pepper, 1 to 10 parts by weight of sugar, 1 to 3 parts by weight of licorice, and 0.1 to 2.0 parts by weight of cloves. , Cheoncho 0.1 ~ 1.0 parts by weight, sesame leaves 0.1 ~ 2.0 parts, whole pepper 0.1 ~ 1.0 parts, white wine 10 ~ 30 parts, natural honey 10 ~ 30 parts, natural ginger 1 ~ 3 parts, starch syrup 20 ~ 70 parts , 10 ~ 30 parts by weight of raw materials, 5 to 10 parts by weight of tassels are mixed and prepared by boiling for 10 to 15 hours, the spice juice is 10 to 30 parts by weight of pear juice, 10 to 30 parts by weight of juice, onion juice 10 to 30 It is prepared by mixing parts by weight, garlic juice 14 to 34 parts by weight, ginger juice 1 to 20 parts by weight, The broth is mixed with 100 parts by weight of water, 0.1-0.3 parts by weight of kelp and 0.1-0.5 parts by weight of defolie, and boiled for 2 hours, followed by 1-5 parts by weight of red pepper paste, 0.3-0.7 parts by weight of coarse red pepper powder, 0.3 to 0.7 parts by weight of fine red pepper powder, 0.3 to 0.7 parts by weight of sodium glutamate as a sweetener, characterized in that it is prepared by slow cooling.
또한, 본 발명의 다른 특징으로서, 상기 갈치조림 소스의 원액과 상기 육수의 혼합비율은 1:2 ~ 1:5로 되는 것을 특징으로 한다.In addition, as another feature of the present invention, the mixing ratio of the stock solution and the broth of the cutlet stew sauce is characterized in that 1: 2 to 1: 5.
또한, 본 발명의 다른 특징으로서, 본 발명에 의한 갈치조림의 제조방법은 적절한 크기로 절단된 갈치와, 상기 갈치 100중량부를 기준으로 각각 찐 무 5 ~ 15중량부, 청양고추 1 ~ 30중량부, 우거지 20 ~ 80중량부, 대파 3 ~ 30 중량부를 혼합하고, 이에 상기 갈치조림 소스를 끼얹어 20 ~ 30분간 졸여내는 것을 특징으로 한다.In addition, as another feature of the present invention, the method of manufacturing cutlet stew according to the present invention 5 ~ 15 parts by weight of steamed radish, cheongyang pepper 1 ~ 30 parts by weight based on 100 parts by weight of cutlass and cutlass cut to an appropriate size , 20 ~ 80 parts by weight, leek 3 ~ 30 parts by weight of the mixture, it is characterized in that boiled over the cutlet stew sauce for 20 to 30 minutes.
또한, 본 발명의 다른 특징으로서, 본 발명에 의한 갈치조림 소스는 갈치조림 소스의 원액과 육수의 혼합성분으로 구성되며, 상기 갈치조림 소스의 원액은 간장 100중량부와, 이를 기준으로 각각 향신즙 10 ~ 30중량부, 건고추 0.1 ~ 1.0중량부, 설탕 1 ~ 10중량부, 감초 1 ~ 3중량부, 정향 0.1 ~ 2.0중량부, 천초 0.1 ~ 1.0중량부, 깻잎 0.1 ~ 2.0중량부, 통후추 0.1 ~ 1.0중량부, 백포도주 10 ~ 30중량부, 천연꿀 10 ~ 30중량부, 통생강 1 ~ 3중량부, 물엿 20 ~ 70중량부, 양지 10 ~ 30중량부, 맛술 5 ~ 10중량부로 되고, 이 때 상기 향신즙은 배즙 10 ~ 30중량부, 무즙 10 ~ 30중량부, 양파즙 10 ~ 30중량부, 마늘즙 14 ~ 34중량부, 생강즙 1 ~ 20 중량부의 성분으로 구성되며, 상기 육수는 물 100중량부와, 이를 기준으로 각각 다시마 0.1 ~ 0.3중량부, 디포리 0.1 ~ 0.5중량부, 고추장 1 ~ 5 중량부, 굵은 고추가루 0.3 ~ 0.7 중량부, 가는 고추가루 0.3 ~ 0.7중량부, 글루타민산나트륨 0.3 ~ 0.7중량부의 성분으로 구성되는 것을 특징으로 한다.In addition, as another feature of the present invention, the salted stewed sauce according to the present invention is composed of a mixed component of the stock solution and the broth of the salted stewed sauce, the stock solution of the stewed sauce is 100 parts by weight of soy sauce, respectively, based on the spices 10 ~ 30 parts by weight, dried red pepper 0.1 to 1.0 parts by weight, sugar 1 to 10 parts by weight, licorice 1 to 3 parts by weight, clove 0.1 to 2.0 parts by weight, cheoncho 0.1 to 1.0 parts by weight, sesame leaves 0.1 to 2.0 parts, whole pepper 0.1 1.0 parts by weight, 10 to 30 parts by weight of white wine, 10 to 30 parts by weight of natural honey, 1 to 3 parts by weight of fresh ginger, 20 to 70 parts by weight of starch syrup, 10 to 30 parts by weight, sunny liquor 5 to 10 parts by weight, and When the flavor juice is 10 to 30 parts by weight of pear juice, 10 to 30 parts by weight of radish juice, 10 to 30 parts by weight of onion juice, 14 to 34 parts by weight of garlic juice, 1 to 20 parts by weight of ginger juice, the broth is water 100 By weight, based on this, 0.1 to 0.3 parts by weight of kelp, 0.1 to 0.5 parts by weight of defolie, 1 to 5 parts by weight of red pepper paste, coarse pepper Lu 0.3 to 0.7 it characterized in that consisting of the parts by weight of ingredient chili powder 0.3 to 0.7 parts by weight of sodium glutamate 0.3 to 0.7 parts by weight of go.
이하, 본 발명의 바람직한 실시예들을 첨부한 도면을 참조하여 상세히 설명한다. 다만, 본 발명이 하술하는 실시예들은 본 발명의 전반적인 이해를 돕기 위하여 제공되는 것이며, 본 발명은 상기 실시예들로만 한정되는 것은 아니다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the embodiments described below are provided to assist the overall understanding of the present invention, and the present invention is not limited to the above embodiments.
먼저, 갈치조림 소스의 원액을 제조하기 위하여, 간장 100중량부와, 이를 기준으로 각각 향신즙 10 ~ 30중량부, 건고추 0.1 ~ 1.0중량부, 설탕 1 ~ 10중량부, 감초 1 ~ 3중량부, 정향 0.1 ~ 2.0중량부, 천초 0.1 ~ 1.0중량부, 깻잎 0.1 ~ 2.0중량부, 통후추 0.1 ~ 1.0중량부, 백포도주 10 ~ 30중량부, 천연꿀 10 ~ 30중량부, 통생강 1 ~ 3중량부, 물엿 20 ~ 70중량부, 양지 10 ~ 30중량부, 맛술 5 ~ 10중량부를 섞고, 10 ~ 15시간동안 끓인다. 이 때, 이와는 별도로 상기 향신즙은 배즙 10 ~ 30중량부, 무즙 10 ~ 30중량부, 양파즙 10 ~ 30중량부, 마늘즙 14 ~ 34중량부, 생강즙 1 ~ 20 중량부 각각을 섞어 만든다. 상기 갈치조림 소스의 원액 성분 중 감초는 단맛을 내는 작용을 하고, 상기 정향 및 천초는 비린 맛을 제거하는 작용을 하며, 또한 임산부의 입덧을 경감시키는 등 건강에 이로운 효과가 있다.First, in order to prepare a stock solution of cutlet stew sauce, 100 parts by weight of soy sauce, 10 to 30 parts by weight of spices juice, 0.1 to 1.0 parts by weight of dried red pepper, 1 to 10 parts by weight of sugar, 1 to 3 parts by weight of licorice , 0.1 ~ 2.0 parts by weight, 0.1 ~ 1.0 parts by weight of cheoncho, 0.1 ~ 2.0 parts by weight of sesame leaves, 0.1 ~ 1.0 parts by weight of pepper, 10 ~ 30 parts by weight of white wine, 10 ~ 30 parts by weight of natural honey, 1 ~ 3 parts by weight of fresh ginger , 20 to 70 parts by weight of starch syrup, 10 to 30 parts by weight of sunny place, 5 to 10 parts by weight of taste liquor is mixed, and boiled for 10 to 15 hours. At this time, separately from the spice juice is made of 10 to 30 parts by weight of pear juice, 10 to 30 parts by weight of radish juice, 10 to 30 parts by weight of onion juice, 14 to 34 parts by weight of garlic juice, 1 to 20 parts by weight of ginger juice. Licorice in the undiluted components of the braised stew sauce has a sweetening effect, the clove and cheoncho remove the fishy taste, and also has a beneficial effect on health, such as reducing morning sickness in pregnant women.
또한, 상기 갈치조림 소스의 원액에 섞는 육수를 제조하기 위하여, 물 100중량부와, 이를 기준으로 각각 다시마 0.1 ~ 0.3중량부, 디포리 0.1 ~ 0.5중량부를 섞고 2시간동안 끓여낸다. 그리고 난 후, 이에 고추장 1 ~ 5 중량부, 굵은 고추가루 0.3 ~ 0.7 중량부, 가는 고추가루 0.3 ~ 0.7중량부, 감미료로서 글루타민산나트륨 0.3 ~ 0.7중량부를 섞고 서냉시켜 육수 제조를 완성한다.In addition, in order to prepare a broth mixed in the stock solution of the cutlet sauce, 100 parts by weight of water, 0.1 to 0.3 parts by weight of kelp and 0.1 to 0.5 parts by weight of defolii are mixed and boiled for 2 hours. Then, 1 to 5 parts by weight of red pepper paste, 0.3 to 0.7 parts by weight of coarse red pepper powder, 0.3 to 0.7 parts by weight of fine red pepper powder, 0.3 to 0.7 parts by weight of sodium glutamate as a sweetener and mixed with slow cooling to complete the preparation of the broth.
이와 같이 만들어진 상기 소스의 원액과 상기 육수를 개인의 기호에 따라 서로의 양을 적절히 가감하며 섞어 갈치조림 소스를 완성하며, 이 때 더욱 바람직하기로는 상기 소스 원액 대 상기 육수의 비율을 1:2 ~ 1:5로 하면 좋다.The stock solution of the sauce and the broth made as described above are appropriately added or subtracted with each other according to individual preferences to complete the braised stew sauce, and more preferably, the ratio of the source stock solution to the broth is 1: 2 to It is good to set it to 1: 5.
또한, 상기 갈치조림 소스는 원재료의 비린 맛을 제거하고 단백한 맛을 돋구어주는 효과가 있으므로, 갈치조림은 물론이고, 고등어나 붕어 등 모든 생선요리의 소스뿐만 아니라, 구이 요리의 소스로도 활용가능하다.In addition, the cutlet stew sauce has the effect of removing the fishy taste of the raw material and enhances the protein taste, can be used as a sauce for not only cutlet stew, but also as a source of all fish dishes, such as mackerel or crucian carp. Do.
상기의 갈치조림 소스를 이용하여 갈치조림을 제조하는 방법은 다음과 같다.The method of manufacturing the cutlet stew using the cutlet stew sauce is as follows.
먼저, 갈치를 적절한 크기로 절단하여 토막낸 갈치와, 상기 갈치 100중량부를 기준으로 찐 무 5 ~ 15중량부, 청양고추 1 ~ 30중량부, 우거지 20 ~ 80중량부, 대파 3 ~ 30 중량부를 냄비에 넣는다. 그리고 난 후, 상기 소스의 원액과 상기 육수를 개인의 기호에 맞추어 적절하게 섞어 소스의 농도를 조절한 다음, 이를 상기 갈치에 끼얹고 20 ~ 30분간 졸여 갈치조림을 완성한다. 이 때, 상기 갈치에 끼얹는 상기 소스의 양 역시 개인의 기호에 따라 증감하며, 많이 넣을수록 깊은 맛을 구현할 수 있다. 바람직하기로는 상기 소스의 양을 상기 갈치 100중량부를 기준으로 300 ~ 1200 중량부로 하면 좋다.First, cut the cutlet to the appropriate size and cut into pieces, 5 to 15 parts by weight of steamed radish, 1 to 30 parts by weight of red chilli pepper, 20 to 80 parts by weight of leek, 3 to 30 parts by weight of leek Put in a pot. Then, the stock solution of the sauce and the broth are mixed appropriately according to the individual's preference, and then the concentration of the sauce is adjusted. At this time, the amount of the sauce to be put on the cutlass also increases or decreases according to the preference of the individual, the more you can implement a deep taste. Preferably, the amount of the sauce may be 300 to 1200 parts by weight based on 100 parts by weight of the cutlass.
이상에서 설명한 바와 같이 본 발명에 의한 갈치조림 소스는 갈치 등 생선의 비린 맛을 제거하고 맛이 담백하며 건강에 도움을 주는 성분을 지니고 있어 갈치조림의 맛과 영양분을 더욱 증진시키게 된다.As described above, the braised stewed sauce according to the present invention removes the fishy taste of fish such as cutlass, has a light taste, and has ingredients that help health.
또한, 소스 원액과 육수를 서로 가감하여 섞은 후 소스로 만들어 사용하므로, 개인의 취향에 따라 소스의 농도를 증감하며 갈치조림의 맛을 즐길 수 있게 된다. In addition, since the source stock solution and broth are added and subtracted together to make a sauce, the concentration of the sauce can be increased or decreased according to the taste of the individual, so that the taste of the cutlet can be enjoyed.
아울러 본 발명의 바람직한 실시예는 예시의 목적을 위해 개시된 것이며, 당업자라면 누구나 본 발명의 사상과 범위 안에서 다양한 수정, 변경, 부가 등이 가능할 것이고, 이러한 수정, 변경 등은 특허청구범위에 속하는 것으로 보아야 한다.In addition, the preferred embodiment of the present invention is disclosed for the purpose of illustration, those skilled in the art will be able to various modifications, changes, additions, etc. within the spirit and scope of the present invention, these modifications, changes, etc. should be seen as belonging to the claims. do.
Claims (5)
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101364441B1 (en) | 2012-07-30 | 2014-02-17 | 영어조합법인 숨비소리 | Instant fish stew seasoned with soy sauce removing a fishy smell and its manufacturing method THEREOF |
| KR20170023634A (en) | 2015-08-24 | 2017-03-06 | 황향정 | Method for preparing the hard boiled hairtail gravy |
| KR20220046188A (en) * | 2020-10-07 | 2022-04-14 | 정혜미 | Manufacturing method of hard boiled cutlass fish sauce, and hard boiled cutlass fish using this |
| KR102620592B1 (en) | 2022-09-13 | 2024-01-02 | 박숙미 | cutlassfish stew manufacturing method |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101229081B1 (en) * | 2010-08-10 | 2013-02-04 | (주)청룡수산 | A preparing process of seasoning souce for boiled cutlassfish |
| KR101722225B1 (en) | 2014-11-27 | 2017-03-31 | 최선희 | Manufacturing method of fish cooking for Sauce |
| KR102598618B1 (en) * | 2020-12-11 | 2023-11-06 | 주식회사 올레마켓 | The manufacturing method of the soy sauce for boiled cutlassfish and the soy sauce manufactured by the method thereof |
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| KR20050006780A (en) * | 2003-07-10 | 2005-01-17 | 박상호 | Sauce appended functionality and fish cooking using it's |
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| KR930003577A (en) * | 1991-07-15 | 1993-02-24 | 준이찌 니시자와 | Light emitting identification device |
| KR20000059469A (en) * | 1999-03-04 | 2000-10-05 | 손경식 | Liquid seasoning compositions for parching and boiling and their preparation |
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| KR20030049137A (en) * | 2001-12-14 | 2003-06-25 | 고순심 | Hairtail gravy, and method for preparing the hairtail gravy and hairtail boiled in soy with spices |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101364441B1 (en) | 2012-07-30 | 2014-02-17 | 영어조합법인 숨비소리 | Instant fish stew seasoned with soy sauce removing a fishy smell and its manufacturing method THEREOF |
| KR20170023634A (en) | 2015-08-24 | 2017-03-06 | 황향정 | Method for preparing the hard boiled hairtail gravy |
| KR20220046188A (en) * | 2020-10-07 | 2022-04-14 | 정혜미 | Manufacturing method of hard boiled cutlass fish sauce, and hard boiled cutlass fish using this |
| KR102445657B1 (en) * | 2020-10-07 | 2022-09-20 | 정혜미 | Manufacturing method of hard boiled cutlass fish sauce, and hard boiled cutlass fish using this |
| KR102620592B1 (en) | 2022-09-13 | 2024-01-02 | 박숙미 | cutlassfish stew manufacturing method |
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