KR101011146B1 - Hard-boiled marine products and pig bone, and cooking method thereof - Google Patents

Abstract

PURPOSE: A making method of braised seafood and pig bone broth is provided to soften the spicy and fishy taste of conventional braised seafood using the pig bone broth. CONSTITUTION: A making method of braised seafood and pig bone broth comprises the following steps: inserting pig bones, ginger, kalopanax pictus, and acanthopanax sessiliflorus into water, and removing the ingredients right before water starts boiling; storing fats and bone stock separately inside a refrigerator; inserting dried anchovy, dried walleye pollack, shrimp, tangle weed, mushroom, onion, spring onion, and the ginger to the water, and boiling for 1~2hours to make natural stock; mixing the pig bone broth and the natural stock and aged seasonings before adding other ingredients including seafood; and adding bean sprouts and octopus.

Description

Seafood-bone steamed fish and cooking method {} Hard-boiled marine products and pig bone, and cooking method

The present invention relates to a culinary dish, and more particularly, to a seafood bone steamed cooked in harmony with the refreshing taste of the seafood and the inherent taste of the pork bone, using various seafood (sea products) and pork bone as main ingredients. .

In general, steamed dishes are steamed or poured with seasoning, and cooked with boiling broth to reduce the broth. Seafood, vegetables, seafood, fish-based agu steam, and meat are the main ingredients. Braised ribs, chicken steamed, etc. are well known, and is a food that is distinguished from Maeuntang using the same ingredients.

Pork bone has been widely cooked in today's potato soup, which originated from the fact that it contains a large amount of calcium, so that the elderly can eat and supplement the calcium that is easily lacking.

Recently, seafood steamed with Agu steamed and various seafood (seafood) has been popular with consumers, but Agu steamed and seafood steamed are mainly cooked with the light and spicy taste of seafood, but they have a unique fishy taste. There is a problem, and seafood steaming, such as Agu steaming, can satisfy the consumers who prefer spicy food, but consumers who do not like spicy food are somewhat reluctant, especially foreigners who visit Korea due to the spicy taste of seafood steaming. Enjoying for tourists is not enough to recommend for cooking.

For example, in the prior art related to the culinary dishes such as seafood steaming, sea urchin steamed cooked with sea urchin as a main ingredient is disclosed in Korean Laid-Open Patent Publication No. 10-2004-24010, and Korean Laid-Open Patent Publication No. 1998- No. 76706 discloses mollusks cooked with edible mollusks such as octopus, squid, octopus, and octopus as the main ingredients, but it is not only characterized by the unique spicy taste of seafood steam, but also does not relieve the fishy taste of seafood. In addition, Korean Patent Publication No. 10-0761910 discloses a seafood chicken steamed by mixing a variety of herbal medicines with chicken and seafood as a material, but because of the herbal medicine does not exhibit the pungent taste of seafood steaming.

The existing steamed dishes do not satisfy the various tastes of consumers due to the problem of spicy and fishy taste, and in particular, the food that can be easily enjoyed by foreign tourists is somewhat insufficient, and also the domestic registered patent publication date 10-0480383 No. discloses a seafood potato soup cooked with seafood, pork spines and potatoes. Not only is it different from steamed dishes, but it does not show the characteristics of spicy taste.

The present invention is to complete the invention in order to alleviate the spicy and fishy taste of seafood steaming, and to harmonize the taste of meat together so that not only consumers who do not prefer spicy food but also foreign tourists who are domesticated in meat eating .

The present invention is to solve the problems of the conventional seafood steaming, etc. to provide a seafood bone steaming and cooking method mainly made of various seafood (seafood) and pork bone, more specifically, consumers who do not prefer spicy food In addition, seafood bone steaming, which is mainly made of seafood and pork bones, reduces the spicy and fishy taste of seafood steaming so that even foreign tourists who are domesticated in meat can enjoy it easily. It is for the purpose of providing a cooking method.

Seafood bone steaming and its cooking method using pork bone as the main ingredient employed to solve the object of the present invention is mixed well in a broth mixed with bone broth and natural broth at a ratio to mix well In addition to the various seafood (seafood) and green onions, enoki mushrooms, and vermicelli, heat them with high heat, and then stir-fry red pepper powder, perilla, starch, and steamed bean sprouts for steaming. Covering the steamed soup (paste) on the prepared pork bones and then put the poached octopus last.

The bone broth and the natural broth according to the present invention are separately prepared and cooked by mixing them regularly during the cooking process, so as not only to alleviate the spicy taste of the culinary dish by combining the bone broth, but also by the seafood broth. It can keep the light taste of as it is, and when it is used in combination with more bone broth than natural broth, it reduces the spicy taste and reduces the fishy taste of seafood. The taste is higher.

In addition, the steamed bean sprouts for steaming also uses a steamed bean sprouts prepared in advance for steaming by a steaming container, and aged seasoning (steaming steam) also mixes red pepper powder, refined salt, pepper, green onion, garlic, ginger, vein sugar, soy sauce and seasonings. 8 to 12 hours in aging to use the prepared.

The various seafood is selected from jukkumi, shrimp, crab and mussels, etc. In addition to the squid, shellfish, midder may be selected as necessary.

The present invention alleviates the spicy and fishy taste of existing seafood steaming, harmonizes the light taste of seafood with the meaty taste of pork bones, and can be easily enjoyed by foreign tourists who are domesticated in meat as well as consumers who do not like spicy food. In addition, by combining the bone broth and natural broth in harmony with the spicy taste while maintaining the unique taste of seafood there is an effect that can broaden the consumer base.

1 is a block diagram showing an approximate cooking process according to the present invention.

Hereinafter, the seafood bone steam and the cooking method according to the present invention will be described in more detail. First, the bone meat and natural broth manufacturing process required for the seafood bone steam will be described in detail below.

<Bone stock and natural broth production>

(1) Preparation of bone stock

Put selected pork bone, ginger, oak and ogapi in a pot suitable for making broth, and add water (in case of frozen pork bone, so that the pork bone is submerged, and in the case of raw pork bone, about 10cm of water) Add enough water to submerge) and remove the dregs just before starting to boil while heating, and when boiling, boil more with high heat, and then separate pork bone, oak and ogapi with only broth.

The separated pork bones are carefully selected and stored separately for use as a steaming material. The separated broths are also cooled and then refrigerated for removal of oil and the like.

The oak and agapi added for the broth production are not only well-known materials that are used as herbal ingredients, but are also well used as subsidiary materials for cooking various foods, but in the present invention, the oak and Ogapi is added to decompose pig oil by adding oak and ogapi to remove the peculiar smell of pigs. It is effective to. In addition, the prepared pork bone and bone broth are aged during freezing storage to give a deeper taste.

(2) production of natural broth

Dried anchovy, North fish, shellfish, shrimp, kelp, mushroom, onion, green onion and ginger in water, heated to a temperature of 80 ~ 100 ℃, separated and removed the broth and residues from the added ingredients and separated natural broth Store refrigerated.

Natural broth of the present invention described above is to produce a broth with seafood as a main ingredient in order to avoid losing the original taste of seafood in steamed seafood bone steamed pork bone is characterized in that it is added to the steaming cooking process to further eliminate the smell of pork have.

The bone broth and natural broth are prepared separately and then used separately in the cooking process for use as a broth of seafood bone steaming, and 1 to 3 parts of natural broth for 1 to 2 parts by volume of bone broth. It is preferable to mix | blend with skin, and it is preferable to mix | blend the bone broth suitably according to the extent to relieve the spicy taste in seafood bone steaming.

<Steamed seafood bone example> (2-3 kg of pork bone, 4-5 servings)

(1) After the bone broth and natural broth and broth prepared above prepared separately and prepared refrigerated pork bone.

(2) To 1 liter of bone broth prepared above in 1 liter of natural broth, 3 liters of broth mixed with 1.5 parts by weight of bone broth prepared above, add 180 g of prepared seasoning sauce (steam for cooking), mix well, and mix. , Shrimp, crab, mussel (various seafood), leek, enoki mushroom and vermicelli, put the lid of the container and heat it over high heat for about 3 minutes, then mix 50g red pepper powder, 10g perilla and 5g starch, and stir-fry while heating again. Make soup (paste).

(3) Put the pork bone prepared during the preparation of bone broth in a steaming dish, cover the pre-prepared steamed bean sprouts and the steaming soup (paste), and then put the last boiled octopus on it to complete the seafood bone steaming.

Claims (5)

(1) Put selected pork bones, ginger, oak and ogapi in water, remove the dregs just before starting to boil while heating, and when boiling, boil for 30 to 40 minutes more, then pork bone, oak and ogapi And a bone broth manufacturing step of refrigerating and storing each of the bone broths from which the oil is removed from the separated pork bones and the broth, sequentially;
(2) Add water to dried anchovies, north fish, shellfish, shrimp, kelp, mushrooms, onions, green onions and ginger, and heat them at a temperature of 80 to 100 ° C for 1 to 2 hours to separate the broth from the added ingredients The natural broth manufacturing step in which the water is separated and the separated natural broth is refrigerated and stored;
(3) To mix the bone broth with natural broth, mix well-prepared aging seasoning (steaming daegi), and then mix with seafood, leek, enoki mushroom and vermicelli selected from jujukumi, shrimp, crab and mussel And then, with the lid of the container heated over a high heat for about 3 minutes, and then mix the red pepper powder, perilla and starch and fry while heating again to prepare a steaming soup (paste) and
(4) covering the braised steamed bean sprouts and the steamed soup (paste) prepared on the pork bones, and then the step of placing the last boiled octopus thereon, comprising the step of cooking seafood bone steaming. The method of claim 1, wherein the mixing ratio of the bone broth and the natural broth is blended with 1 to 3 parts by volume of the natural broth to 1 to 2 parts by volume of the bone broth. The method of claim 1 or claim 2, wherein the aging seasoning (steam for cooking), red pepper powder, refined salt, pepper, green onions, garlic, ginger, vein sugar, soy sauce and seasonings were prepared by aging for 8 to 12 hours at room temperature How to cook seafood bone steaming. Seafood bone steamed by the method according to any one of claims 1 to 2. The seafood bone steaming of claim 4, wherein the aged seasoning (multiple steaming for cooking) is prepared by combining red pepper powder, refined salt, pepper, green onion, garlic, ginger, venous sugar, soy sauce, and seasoning for 8 to 12 hours at room temperature.

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