KR100920313B1 - Making method of sweet and sour pork used blackmouth angler - Google Patents

Abstract

PURPOSE: A method for preparing angler Tangsu-youk(fried Chinese food) is provided to prepare Tangsu-youk with anglers instead of pork or beef. CONSTITUTION: A method for preparing angler Tangsu-youk(fried Chinese food) comprises the following steps of: removing internal organs and tail from an angler and washing it; eliminating teeth and fishbone; cutting the flesh of the angler to a predetermined size; sprinkling ground pepper and salt over the cut flesh; covering the seasoned flesh with flour; putting the flesh in a flour water prepared by dissolving the flour in water in order to uniformly cover the flesh with the flour water; frying the flesh in cooking oil of 140°~ 190°C; taking out the flesh and removing the oiliness; chopping onion, carrot, cucumber, and mushroom; parboiling or parching the chopped vegetables in boiling water or boiling oil; trimming radish, leek, onion, red pepper, Glycyrrhiza uralensis, and jujube; boiling the trimmed vegetables in water; taking out the vegetables and keeping the prepared base soup in additional container; adding soy sauce, sugar, vinegar, and starch in the base soup; re-boiling them to obtain a final soup; and placing the parboiled vegetables on the fried flesh and pouring the final soup on it.

Description

Making Method of Sweet and Sour Pork used Blackmouth Angler}

The present invention relates to sweet and sour pork, and more particularly to a method for producing sweet and sour pork meat made from moire meat instead of pork used in sweet and sour pork.

Sweet and sour pork is Korean, and the original is sweet and sour pork. The way to make sweet and sour pork is to cut pork into about 2 cm x 5 cm in size and put a knife in front and back (to prevent it from frying). Season with ginger and black pepper, then rub a little with sesame oil. When the liver is well soaked with egg whites and starch powder, fry first in oil of 150-160 ℃, then raise the temperature of the oil to 180 ℃ and fry again. Cut onion into 4 ~ 6 equal parts, and slice carrots, cucumbers and bamboo shoots into slices and put them in boiling oil. Dried or oiled in a pan and fry at high temperature. Sprinkle the starch powder in sugar juice, add sugar to make sauce, adjust the color and liver with soy sauce and salt, add the prepared vegetables, taste it with vinegar, boil it for a while, and then add some sesame oil and pour it over the fried meat when it is hot. Tangchu is made of pork and what is made of beef is called Tangchu Nyu.

In the meantime, Agui was referred to as `` Jang-a Bo '' and was named "Agu". The Japanese name is Ankou. The maximum length is 40cm. The body and head are flat, especially the head is enlarged. There are dozens of whiskers along the lower chin and abdomen of the head. There are two spines on the inner edge of the eye, and two spines also behind the eye. The mouth is large and there are two or three rows of sharp teeth on both jaws, and the palatine (the one of the seven bones supporting the palate) is also sharp on the palate. The lower jaw protrudes slightly ahead of the upper jaw, and when viewed from the back, the edge of the mouth is round. A gill hole degenerate into a small hole and is located behind the pectoral fin. Dorsal fin The first spine is similar to fishing. The spines near the base of pectoral fin base are divided into three branches. Pectoral fin is rectangular, caudal fin close to vertical. The back of the body rarely has black spots on the dark brown background, and the belly is white. The mouth is black with many round and yellow spots on the front of the tongue. The water temperature is 17 ~ 20 ℃, and it lives mainly in the water depth of 70 ~ 250m. It mainly eats fish and squid, and it usually catches food using a decoy device with the first spine of the dorsal fin. The spawning season is from April to August, and agar strips can be seen floating at this time. It is mostly caught by low-level trawl fisheries and political net fisheries, and has high commercial value. It is widely distributed in subtropical and temperate seas such as Western Pacific and Indian Ocean. This species is similar in appearance to yellowtail, but has 8 to 9 yellowfins (soft ray). Also, unlike the Maw, the thorns near the base of the pectoral fin do not split.

Nutritionally and food-related, Maw is a low-fat, high-protein food that makes the liver and stomach (also called changchang) savory, chewy, and pale. The gills, fins, tail, and flesh are also distinctive, so nothing but bones. It is known to have a strong stomach and intestines and to prevent adult diseases and cancers such as arteriosclerosis and diabetes. Recently, it is recognized as a drug for lowering blood pressure and is a favorite food for hypertensive patients, and has effects such as heart disease, rheumatism, neuralgia, and food intake. Devilfish's unique high-protein white fish meat is good for preventing arteriosclerosis and diabetes, which causes paralysis, and it has the effect of resolving poisoning that surpasses the North Korean language. It is also effective in enhancing stamina and preventing adult diseases in modern people. Refreshing and cool haejangguk is good for breakfast and for those who are tired of overwork. Maw's big belly blows like a sack, swallowing every good fish and rubbing it in turn. So in the old days, when the devil caught in the net, the boat was split, and fish and other fish, such as fish and roe, were thrown away. Some people weigh more than 10kg, and usually reach 5-7kg. But no matter how big, there is only one or two pieces of flesh on the tail, and there's nothing to eat except for a tank-like head, a crumbling fin like a rice paddle, and a missing tail. The wise view of our ancestors, however, turned this monster into a delicacy that was not in the world. The devil's large head, gills, fins and tails, and abundant belly fat are all discarded to obtain both taste and nutrients. That is what is now. What was thrown into the stomach, when it dries like an emperor, reaps it, adds bean sprouts and buttercups, and fry it with red pepper powder. It is steamed raw mackerel.

The present invention is to provide a method for producing mutton tang suyuk using low-fat high-protein food devil while maintaining the taste of sweet and sour pork for those who do not like meat or people who should refrain from fat intake of sweet and sour pork that most Koreans like .

In the present invention, the guinea pig succulent production method of the present invention is to trim the devil and fry it in cooking oil, and to fry the guinea pig succulent vegetable in vegetable oils or boiling water, and the third step of making the mugui tang succulent sauce and the first step. It is a method of manufacturing Aguitangsu and pork meat which is prepared in a fourth step by putting the fried vegetables in the second step to put the sweet and sour sauce prepared in the third step.

The first step includes the first-first step of removing the guts and tails of the mouth and clean; First and second steps of applying teeth and bones of the mouth; First and third steps of cutting the size of the mouth-flat meat for deep-fried fish First to four steps of adding black pepper and salt to the molar meat cut for frying; First to fifth steps of applying flour to the seasoned moat; First to sixth steps of immersing the wheat flour in water made by dissolving the wheat flour in water, and evenly spreading the wheat flour water on the guinea meat buried with wheat flour; 1 to 7 steps to fry the cooking oil in a fryer heated to 140 ° ~ 190 ° C .; It consists of the first to eighth steps to remove fried greases and remove grease.

The second step includes washing and trimming radishes, green onions, onions, peppers, licorice and jujube; Step 2-2 to put the polished radish, green onions, onions, peppers, licorice, jujube in a container and pour water; Step 2-3 after boiling to remove the contents and to store the boiled sauce water in a separate container; Step 2-4 of adding soy sauce, sugar, vinegar and starch to the boiled sauce water; The problem of the present invention can be solved by the method of producing Aguitangsuyuk, which consists of 2-5 steps of boiling soy sauce, sugar, vinegar, and starch to boiled sauce water to make the final sauce again.

As described above, Aguitangsuyuk according to the present invention provides low-fat, high-protein foods while maintaining the sweet and sour taste for those who do not like meat or those who should refrain from eating fat for sweet and sour pork, which most Koreans like. It is good for the prevention of arteriosclerosis and diabetes, and it has the effect of resolving poisoning that surpasses the North Korean language, and it is effective for strengthening energy and preventing the adult diseases of modern people. It is good for breakfast with a refreshing and refreshing heartburn stomach. It is effective in providing good nutrition that is easily accessible to tired people.

The method of manufacturing the guinea tang succulent of the present invention is the first step of trimming the guinea fries in cooking oil and a third step of frying the guinea tang succulent vegetable in vegetable oil or boiling water, and a third step of making the gui tang succulent sauce and the fried mackerel in the first step. Raise the roasted vegetables in the second step is a guineatang succulent meat manufacturing method prepared in the fourth step of sprinkling the sweet and sour sauce prepared in the third step.

The first step includes the first-first step of removing the guts and tails of the mouth and clean; First and second steps of applying teeth and bones of the mouth; First and third steps to cut the mouth of the mouth of the mouth, the size: width: 5mm ~ 25mm, length: 40mm ~ 150mm, thickness: 1.5mm ~ 15mm; First to four steps of adding black pepper and salt to the molar meat cut for frying; First to fifth steps of applying flour to the seasoned moat; First to sixth steps of immersing the wheat flour in water made by dissolving the wheat flour in water, and evenly spreading the wheat flour water on the guinea meat buried with wheat flour; 1 to 7 steps of frying the molar meat in a fryer heated with cooking oil 140 ° ~ 190 ° C. for 2 to 7 minutes; It consists of the first to eighth steps to remove fried grease and oil.

The second step is a step 2-1 of washing onions, carrots, cucumbers, soybean mushrooms and drains the water; It consists of the second and second stages of boiling vegetables and boiling water sliced to a certain size in boiling water or boiling water.The size of the second and second vegetables is 0.5cm ~ 2.0cm wide, 0.5cm ~ 2.0cm high, 5cm high. Let it be ~ 2.0cm.

The third step includes washing and trimming radishes, green onions, onions, peppers, licorice and jujube; 3-2 step of putting the polished radish, green onions, onions, peppers, licorice, jujube in a container and pour water; 3-3 step of boiling out the contents and storing the boiled sauce water in a separate container; 3-4 steps of mixing soy sauce, sugar, vinegar and starch into boiled sauce water; Soy sauce, sugar, vinegar, and starch are mixed with boiled sauce water and boiled again for 30 seconds to 10 minutes to make the final sauce.

Hereinafter, the present invention will be described in detail with reference to a flowchart relating to the method for producing Aguiangtang meat according to the present invention.

The first step of trimming the mouth and frying it in cooking oil is explained in detail as follows.

In the first-to-first stages of cleaning the devil, first pour water into the mouth and swell the stomach to inflate the body, stabilize the body, cut off the pectoral fin, split the stomach, take out the intestines (liver and intestine), and remove the stomach and gills and the tail. Remove the fins. Because Agu has sharp bones, he is injured by rubbing his hands, so he rolls a bowl with coarse salt and rolls it around like a wooden stir.

A little bit of sticky is fine, and if the heat is applied, whether it's a bath, steam, or fry, the stickiness is eliminated.

The gut also separates what can and can't be used as sweet and sour ingredients and removes the gallbladder so that it doesn't burst.

To cut the mouth and bones of the first and second stages of the first and second stages, cut off the strong snout first and remove the teeth. After removing the snout, apply flesh to leave only bone.

Cutting the size of the frying step 1-3 is done by cutting the meat and guts of the mackerel into the width of 5mm ~ 25mm, length: 40mm ~ 150mm, thickness: 1.5mm ~ 15mm. Cut to size so that it is constant, cut and rinse well and place in a bowl for the next operation.

The seasoning work in the first to fourth stages is done by adding black pepper and salt to the larvae cut for frying, seasoning it with spicy and aromatic flavor and sprinkling black pepper to remove fishy smell.

In the first to fifth steps of flour burying, turn over several times so that evenly spread back and forth when flour is added to the seasoned larvae.

The choice of flour can be divided into force, gravity, and potent, depending on the content of gluten, which gives a chewy texture to the wheat protein contained in the flour. Too much gluten can cause frying too much.

In order to give a crispy texture, you can use fried flour made by mixing starch with low gluten content, but sweet and sour pork may be better than flour when you eat it with sauce.

Steps 1 to 6 are the work of burying flour water, soaking the flour on the flour, and then spreading the flour water on the devil's meat. The thickness of the batter is thin and tastes better. If the batter is thick, the batter will taste more than the meat.

Steps 1 through 7 are frying operations, and the deep-fried mochi is put in a fryer heated at 140 ° to 190 ° C. for 2 to 7 minutes. Sticking to the fryer is a phenomenon that occurs when the fryer is sinking due to a low temperature or when the amount of cooking oil is low. Therefore, the surface of the oil can be measured by measuring the temperature of the cooking oil or by dropping the frying on the heated oil. You can add meat when it's simmering and deep fried.

Fries should be fried two times to be crispy and oily. This is because the first fry sucks oil and the second fry spits oil.

Steps 1-8 are degreasers, which are not recommended to be stacked in a large hole in a slightly perforated container in order to remove the fried larvae and remove the grease.

The second step of making Aguitangsu fried rice is described in detail as follows.

Wash the vegetables in step 2-1, wash onions, carrots, cucumbers, and soybean mushrooms thoroughly, and drain them thoroughly, then remove the water 0.5 ~ 2.0cm wide, 0.5cm ~ 2.0cm high, 0.5cm ~ 2.0cm high Slice into a bowl. The vegetables may also be added fruits such as red bell peppers, apples, tangerines.

Stir-fry the vegetables in steps 2-2 with boiling cooking oil or boiling water, or put them in a pot and fry them in a tight order, but put onions together with carrots for fragrance. Roast additional mushrooms and store in container.

For those who like raw vegetables, the vegetables can also be used raw without roasting.

The detailed steps of the third step of making Aguitangsu sauce are as follows.

Step 3-1 is the process of washing and trimming the source material. Wash radishes, green onions, onions, peppers, licorice and jujube.

Step 3-2 is the process of boiling the source material. Put radish, green onion, onion, pepper, licorice and jujube into a container and pour water to boil. Doze about 3 times to ensure that the ingredients and ingredients are watery.

Step 3-3 is to take out the contents and store the source water. After boiling the source material sufficiently on low heat, take out the meat contents and store them in a separate container.

Steps 3-4 are added to the boiled sauce water and mixed with soy sauce, sugar, vinegar and starch.

Step 3-5 is a process of boiling the seasoned sauce water again. Soy sauce, sugar, vinegar, and starch are mixed and boiled again for 30 seconds to 10 minutes to make the final sauce.

Sweet and sour sauce recipe Example

Ingredients: 150g of radish, 50g of green onion, 20g of red pepper, 50g of licorice, 50g of jujube, 1500g of water, soy sauce, sugar, vinegar and starch can be used to make about 1000g of sweet and sour sauce.

In the fourth step, in order to complete the final angler and succulent meat, the fried maw of the first step is placed on a plate, and the roasted vegetables in the second step are placed on the fried maw, and the sweet and sour sauce prepared in the third step is added to the food. Is completed.

1 is a flow chart related to the production method of guwitang succulent meat according to the present invention

Claims (5)

A first step of trimming the mackerel and frying it in cooking oil; A second step of frying Aguitangsu meat and vegetables in vegetable oil or boiling water; A third step of making a guinea fowl sauce; In the method of manufacturing Aguangsu and succulent meat prepared in a fourth step by placing the fried vegetables in the first step and the sweet and sour sauce source prepared in the third step The first step includes the first-first step of removing the guts and tails of the mouth and clean; First and second steps of applying teeth and bones of the mouth; First and third steps of cutting the size of the mouth-flat meat for deep-fried fish First to four steps of adding black pepper and salt to the molar meat cut for frying; First to fifth steps of applying flour to the seasoned moat; First to sixth steps of immersing the wheat flour in water made by dissolving the wheat flour in water, and evenly spreading the wheat flour water on the guinea meat buried with wheat flour; First and seventh step of frying the molar meat into a frying machine heated to 140 ° ~ 190 ° C. cooking oil; It consists of the first to eight stages to remove the oil and fry the fried motherfish, The second step is a step 2-1 of washing onions, carrots, cucumbers, soybean mushrooms, and drains the water;  Boiled vegetables in a certain size boiled in boiling oil or boiling water, or fry in a pot consists of two to two steps, The third step includes washing and trimming radishes, green onions, onions, peppers, licorice and jujube; 3-2 step of putting the polished radish, green onions, onions, peppers, licorice, jujube in a container and pour water; 3-3 step of boiling out the contents and storing the boiled sauce water in a separate container; 3-4 steps of mixing soy sauce, sugar, vinegar and starch into boiled sauce water; Method of producing Aguitangsuyuk, comprising three to five steps of boiling sauce sauce with soy sauce, sugar, vinegar and starch The method of claim 1, The size of the first and third stages of cutting the anglerfish for deep fried deep-fried meat and beef fry is lateral: 5mm ~ 25mm, length: 40mm ~ 150mm, thickness: 1.5mm ~ 15mm The method of claim 1, Putting the fryer in steps 1-7 of frying time is 2 minutes to 7 minutes production method The method of claim 1, The method of using vegetables in the step 2-1 is 0.5cm ~ 2.0cm in width, 0.5cm ~ 2.0cm in height, 5cm ~ 2.0cm in height, manufacturing method The method of claim 1, The method of manufacturing guwitangsuyuk, characterized in that the boiling time of step 3-5 is 30 seconds to 10 minutes

Images