KR101054164B1 - Augustia gas manufacturing method - Google Patents
Augustia gas manufacturing method Download PDFInfo
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- KR101054164B1 KR101054164B1 KR1020090058778A KR20090058778A KR101054164B1 KR 101054164 B1 KR101054164 B1 KR 101054164B1 KR 1020090058778 A KR1020090058778 A KR 1020090058778A KR 20090058778 A KR20090058778 A KR 20090058778A KR 101054164 B1 KR101054164 B1 KR 101054164B1
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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
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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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- 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
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- 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
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Abstract
본 발명의 아귀가스 제조방법은 아귀를 다듬어서 식용유에 튀기는 제1단계와 아귀가스 소스를 만드는 제2단계와 상기 제1단계에서의 튀긴 아귀에 상기 제2단계에서 제조된 아귀가스 소스를 끼얹는 제3단계로 제조하는 아귀가스 제조방법이다. The method of manufacturing the moth gas according to the present invention includes a first step of trimming the mower and frying it in cooking oil, and a second step of making the moth gas sauce and a third moist gas source prepared in the second step on the fried moth in the first step. It is a manufacturing method of aguine gas.
이와 같이 아귀가스 제조방법을 제시함에 따라 아귀를 이용하여 가스 요리를 하고자 하는 일반인들에게 쉽게 요리를 할 수 있게 하고, 아귀를 이용한 또 다른 요리방법을 제시하여 아귀요리의 다양화를 추진할 수 있다.In this way, by presenting the method of making the moth gas, it is possible to easily cook to the general public who wants to cook gas by using the mole, and it is possible to promote the diversification of the mole food by suggesting another cooking method using the mole.
아귀, 가스, 아귀가스, 돈가스, 소스, 프라잉, 튀김 Devilfish, Gas, Devilfish, Pork Cutlet, Sauce
Description
본 발명은 생선가스에 관한 것으로, 더욱 상세하게는 생선가스에 사용하는 생선을 아귀살을 사용하여 만든 아귀가스에 관한 것이다.The present invention relates to fish gas, and more particularly, to fish gas used for fish gas used in fish gas.
생선가스는 일본식 표현이고 프랑스 요리의 「cutlet」이 일본식발음으로 「까츠레츠」가 되고 그말이 카츠(豚)カツ로 쓰이다가 우리나라로 건너오면서 왜곡되어 "가스" 라고 불리게 되었고 정식으로 말하면 피시 커틀렛(Fish Cutlet)이라고 한다.Fish gas is a Japanese expression, and the French cutlet is called Katsuretsu by Japanese pronunciation, and the word is used as Katsukatsu, and it is distorted when it comes to Korea. It is called "gas". Fish Cutlet).
생선가스를 만들려면 여러종류의 생선으로도 만들 수 있고 특별히 정해진것은 없다. 보통, 생선가스는 도미나 명태가 주류를 이루고는 있으나 고급음식점에서는 대구살을 이용하여 만들기도 하는데 대구살이 생선가스의 진정한 맛이 나온다고 한다. 대구에는 칼슘, 인, 철, 비타민 B1,B2 등이 많이 함유되어 좋기는 하나 아귀에 배해 가격이 비싸다는 단점이 있고, 아귀 특유의 영양과 저지방 고담백질의 성분을 가지므로 아귀로 만든 생선가스도 웰빙식으로 각광을 받을 수 있다.To make fish gas, you can make various kinds of fish. Usually, fish and gas are dominated by domina and pollack, but they are also made using cod meat in high-end restaurants. It is said that cod meat has the true taste of fish gas. Although cod contains a lot of calcium, phosphorus, iron and vitamins B1 and B2, it has a disadvantage that it is expensive to be consumed by the devil and has the unique nutrition and low-fat, high-fat protein. Well-being can be spotlighted.
한편 아귀는 《자산어보》에 조사어(釣絲魚)라 하였고 속명을 아구어(餓口魚)라 하였다. 일본명은 Ankou이다. 최대 몸길이 40cm이다. 몸과 머리는 납작하며 특히 머리가 비대하다. 아래턱과 머리의 배쪽 테두리를 따라 수십 개의 수염 모양 돌기가 나 있다. 눈의 안쪽 가장자리에는 2개의 가시가 있고, 눈의 뒤쪽으로도 역시 2개의 가시가 있다. 입은 크며 양턱에는 날카로운 이빨이 2∼3줄 나 있으며, 구개골(palatine:입천장부를 지지하는 7개의 뼈 중 하나로 가장 앞쪽에 위치)에도 날카로운 이빨이 있다. 아래턱이 위턱보다 앞쪽으로 조금 튀어나와 있으며, 등쪽에서 보면 입의 가장자리는 둥글다. 아가미구멍은 퇴화하여 작은 구멍으로 되어 있으며, 가슴지느러미 뒷쪽에 있다. 등지느러미 첫번째 가시는 모양이 낚시와 비슷하다. 가슴지느러미 기저의 위쪽 부근에 있는 가시는 끝이 3갈래로 갈라져 있다. 가슴지느러미는 사각형이고 꼬리지느러미는 수직형에 가깝다. 몸의 등쪽은 흑갈색 바탕에 드물게 검은색 얼룩이 나타나며 배쪽은 희다. 입속은 검은색이며, 혀의 앞부분에는 둥글고 노란 반점이 많이 있다. 수온 17∼20℃가 생활적수온대이며, 수심 70∼250m에서 주로 서식한다. 주로 어류와 오징어류 등을 잡아먹는데, 보통 등지느러미 첫번째 가시가 변형된 유인장치를 이용하여 먹이를 잡는다. 산란기는 4∼8월이며, 중국 연안의 산란장에서는 이 시기에 한천질의 띠 모양 알들이 떠 다니는 것을 볼 수 있다. 저층 트롤어업과 정치망어업 등에 의해 대부분 어획되며 상업적 가치가 높은 어종이다. 서부태평양·인도양 등의 아열대 및 온대 해역에 광범위하게 분포한다. 이 종은 황아귀와 겉모양이 비슷하지만 뒷지느러미 연조(soft ray:마디가 있고 끝이 갈라져 있는 지느러미 줄기)수가 황아귀는 8∼9개로 아귀와 다르다. 또 황아귀 는 아귀와 달리 가슴지느러미 기저의 위쪽 부근에 있는 가시가 끝이 갈라지지 않는다. 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.
영양 및 식품학적으로 본 아귀는 저지방 고단백식품으로 간과 위(또는 대창이라고도 함)는 고소하고 쫄깃쫄깃 하며 담백한 맛은 미식가의 입을 새롭게 한다.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.
대탐식가인 아귀는 일단 바다의 모든 영양을 골고루 가진 종합영양제이다. 전체적으로는 비타민 A가 풍부한데, 비타민 A는 어린이 발육을 돕고, 저항력을 키우며 눈의 건강에도 도움이 되는 영양소이다. 또한 피부 미용에도 탁월한 효능을 갖고 있다. 특히 아귀의 간은 세계 3대 진미 가운데 하나인 집오리 간과 비교될 정도로 영양가가 높다. One of the great eaters, Maw is a multi-nutrient that has all the nutrition of the ocean. Overall, it is rich in vitamin A. Vitamin A is a nutrient that helps children develop, develops resistance, and also helps eye health. It also has excellent effects on skin care. Maw's liver, in particular, is nutritious enough to be compared to one of the world's three most delicacies, the duck duck.
아가미, 지느러미, 꼬리, 살 부분 또한 특유의 맛이 있어 뼈 외에는 버릴 것이 없다. 위와 장을 튼튼하게 하고 동맥경화, 당뇨 등 성인병과 암을 예방하는 효과를 가지는 음식으로 알려지고 있다. 근래에는 혈압을 내리는 약효로도 인정되어 고혈압 환자 등이 즐겨 찾는 식품이며, 심장병, 류머티스, 신경통, 식용증진 등의 효과가 있다. 아귀 특유의 고 단백질의 흰 어육은 중풍의 원인이 되는 동맥경화 및 당뇨병의 예방에 좋으며 북어를 능가하는 주독 해소 작용을 하고, 정력증강에는 물론 현대인의 성인병 예방에도 좋은 효험을 나타내며, 속쓰린 위장을 상쾌하고 시원하게 하는 해장국으로 아침식사에 좋으며, 과로에 지친 사람에게 좋다. 아귀의 큰 배는 자루처럼 마음대로 불어나 웬만한 물고기는 모두 다 삼켰다가 차례로 되새김질을 한다. 그래서 옛날에는 그물에 아귀가 걸리면 배를 가르고 그 속에 들어 있는 조기와 전어 등 생선들을 꺼내고 아귀는 버렸다고 한다. 몸무게가 무려 10kg이 넘 는 것도 있고, 대개는 5∼7kg에 이른다. 하지만 아무리 큰 것도 살은 꼬리 부분에 한 두 토막 붙어 있을 뿐, 탱크같은 머리와 밥주걱처럼 너울거리는 지느러미, 쪽 빠진 꼬리를 제외하고 나면 먹을 것이 없다. 그런데 우리 조상들의 지혜로운 안목은 이 흉물을 세상에 없는 별미로 둔갑시켜 놓았다. 아귀의 큰 머리와 아가미살, 지느러미와 꼬리, 그리고 풍성한 뱃살을 하나도 버리지 않고 맛과 영양분을 동시에 얻어내고 있다. 그것이 바로 지금의 아귀찜이다. 뱃전에 팽개쳤던 것도 황태처럼 마르면 다시 거두어 툭툭 토막내 콩나물과 미나리를 넣고 고춧가루로 양념해 볶아 먹었던 것이 아귀를 말렸다가 찜을 하는 지금의 아귀찜의 유래가 됐고, 생것을 다듬어 뻘겋게 찜을 해 낸 것은 생아귀찜인 것이다.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 prevention of arteriosclerosis and diabetes, which causes paralysis, and relieves poisonous 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.
특히 겨울철이 되면 4월부터 시작되는 산란에 대비, 아귀 스스로 본능적 몸 관리를 하기 때문에 상태가 더욱 좋아져서 겨울철에 먹는 아귀가 제철에 먹는 것이라 볼 수 있다.In particular, in preparation for the spawning season, which begins in April, the devil himself takes care of his instincts, so the state is getting better and the devil eats during the winter season.
본 발명은 생선가스에서 주로 사용하는 명태살이나 대구살 대신해서 영양학적으로 명태살이나 대구살 보다 좋은 점이 휠씬 많고 저렴한 저지방 고단백식품인 아귀를 이용하여 아귀가스을 제조하는 방법을 제공하는 것이다.The present invention is to provide a method for producing devil's gas using the devil is a much lower and cheaper high-fat food protein is nutritionally better than the tuna and cod meat instead of the fish and cod meat mainly used in fish gas.
본 발명의 아귀가스 제조방법은 아귀를 다듬어서 식용유에 튀기는 제1단계와 아귀가스 소스를 만드는 제2단계와 상기 제1단계에서의 튀긴 아귀에 상기 제2단계에서 제조된 가스 소스를 끼얹는 제3단계로 구성된다.The method of manufacturing the moth gas of the present invention includes a first step of trimming the mower and frying it in cooking oil, a second step of making the moth gas sauce, and a third step of pouring the gas source prepared in the second step onto the fried mower in the first step. It consists of.
상기 제1단계는 아귀의 내장과 꼬리를 제거하고 깨끗이 손질하는 제1-1단계와; 아귀의 이빨, 뼈를 발라내는 제1-2단계와; 아귀의 살을 아귀가스 튀김용으로 크기를 자르는 제1-3단계와; 튀김용으로 자른 아귀살에 후추가루와 소금을 뿌려서 가미하는 제1-4단계와; 가미된 아귀살에 밀가루를 묻히는 제1-5단계와, 생달걀을 깨서 흰자와 노른자를 그릇에 넣고 저어 섞어 만든 달걀물을 밀가루가 묻은 아귀살의 외부에 입히는 제1-6단계와: 아귀살 표면에 통밀 70%, 백밀 10% 호밀 20%를 배합하여 올리브 오일을 넣고 오븐에 구어서 만든 천연효모 통호밀빵으로 만든 빵가루를 묻혀 입히는 제1-7단계와; 1°~ 10°C에서 빵가루를 묻힌 아귀살을 숙성하는 제1-8단계와; 아귀살을 식용유를 140°~ 190°C로 가열한 튀김기에 넣어 프라잉하는 제1-9단계와; 프라잉된 아귀살을 건져내어 기름기를 제거하는 제1-10단계로 구 성된다.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 mouthwater of the mouthfish; First to four steps of adding black pepper and salt to the molar meat cut for frying; Steps 1 to 5, where flour is applied to the seasoned moat, and steps 1 to 6, which are made by breaking raw eggs, mixing egg whites and yolks in a bowl, and mixing them on the outside of the mole meat with flour: Steps 1-7 to 70% whole wheat flour, 10% rye wheat 20% rye and put olive oil in the oven baked bread flour made of natural yeast whole wheat bread baked; Steps 1-8 to ripen the larvae with breaded bread at 1 ° ~ 10 ° C; 1 to 9 steps to fry the molar meat in a frying machine heated to 140 ° ~ 190 ° C. cooking oil; It consists of the first to ten stages to remove fried grease by removing oil.
상기 제2단계는 파, 양파, 생강, 다시다, 감초, 대추, 마늘을 씻어 다듬는 제2-1단계와; 다듬은 파, 양파, 생강, 다시다, 감초, 대추, 마늘을 용기에 넣고 물을 부어서 끓이는 제2-2단계와; 끓인 후 내용물을 건져내고 끓은 소스수를 별도의 용기에 보관하는 제2-3단계와; 끓인 소스수에 토마토, 설탕, 전분, 파인애플을 넣어 섞는 제2-4단계와; 끓인 소스수에 토마토, 설탕, 전분, 파인애플을 넣은 것을 다시 끓여 최종 소스를 만드는 제2-5단계로 구성되는 제조 방법으로 본 발명의 과제를 해결할 수 있다.The second step includes washing and trimming leeks, onions, ginger, kelp, licorice, jujube, and garlic; 2-2 step of putting fine green onions, onions, ginger, kelp, licorice, jujube, garlic into 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 mixing the tomato, sugar, starch, pineapple into the boiled sauce water; The problem of the present invention can be solved by a manufacturing method consisting of steps 2 to 5 of boiling boiled sauce water again to add tomatoes, sugar, starch, and pineapple to make a final sauce.
이와 같이 아귀가스 제조방법을 제시함에 따라 아귀를 이용하여 가스 요리를 하고자 하는 일반인들에게 쉽게 요리를 할 수 있게 하고, 아귀를 이용한 또 다른 요리방법을 제시하여 아귀요리의 다양화를 추진할 수 있다.In this way, by presenting the method of making the moth gas, it is possible to easily cook to the general public who wants to cook gas by using the mole, and it is possible to promote the diversification of the mole food by suggesting another cooking method using the mole.
본 발명의 아귀가스 제조방법은 아귀를 다듬어서 식용유에 튀기는 제1단계와 아귀가스 소스를 만드는 제2단계와 상기 제1단계에서의 튀긴 아귀에 상기 제2단계 에서 제조된 가스 소스를 끼얹는 제3단계로 구성된다.The method of manufacturing the moth gas of the present invention includes a first step of trimming the mower and frying it in cooking oil, and a second step of making the moth gas source and a third step of pouring the gas source prepared in the second step on the fried mower in the first step. It consists of.
상기 제1단계는 아귀의 내장과 꼬리를 제거하고 깨끗이 손질하는 제1-1단계와; 아귀의 이빨, 뼈를 발라내는 제1-2단계와; 아귀살을 아귀가스 튀김용으로 크기인 가로:5cm~14cm, 세로:10cm~30cm, 두께:1.5mm~10mm로 자르는 제1-3단계와; 튀김용으로 자른 아귀살에 후추가루와 소금을 뿌려서 가미하는 제1-4단계와; 가미된 아귀살에 밀가루를 묻히는 제1-5단계와, 생달걀을 깨서 흰자와 노른자를 그릇에 넣고 저어 섞어 만든 달걀물을 밀가루가 묻은 아귀살의 외부에 입히는 제1-6단계와; 아귀살 표면에 통밀 70%, 백밀 10% 호밀 20%를 배합하여 올리브 오일을 넣고 오븐에 구어서 만든 천연효모 통호밀빵으로 만든 빵가루를 묻혀 입히는 제1-7단계와; 1°~ 10°C에서 빵가루를 묻힌 아구살을 8시간~40시간 동안 숙성하는 제1-8단계와; 아귀살을 식용유를 140°~ 190°C로 가열한 튀김기에 넣어 4분~10분 동안 프라잉하는 제1-9단계와; 프라잉된 아귀살을 건져내어 기름기를 제거하는 제1-10단계로 구성된다.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 monkfish into a fish fillet with a width: 5cm ~ 14cm, length: 10cm ~ 30cm, thickness: 1.5mm ~ 10mm; First to four steps of adding black pepper and salt to the molar meat cut for frying; 1 to 5 steps of applying flour to the seasoned moat meat, and 1 to 6 steps of applying egg water, which is made by breaking raw eggs, mixing whites and yolks in a bowl, and stirring them; First to seventh step of applying the bread powder made of natural yeast whole rye bread made by mixing olive oil 70%, white wheat 10% rye 20% on the surface of the molar meat and olive oil; Steps 1-8 for aging for 8 to 40 hours of agar meat covered bread bread at 1 ° ~ 10 ° C; 1 to 9 steps of frying the molar meat in a frying machine heated to 140 ° ~ 190 ° C. cooking oil for 4 to 10 minutes; It consists of the first to ten stages to remove fried grease by removing oil.
상기 제2단계는 파, 양파, 생강, 다시다, 감초, 대추, 마늘을 씻어 다듬는 제2-1단계와; 다듬은 파, 양파, 생강, 다시다, 감초, 대추, 마늘을 용기에 넣고 물을 부어서 끓이는 제2-2단계와; 끓인 후 내용물을 건져내고 끓은 소스수를 별도의 용기에 보관하는 제2-3단계와; 끓인 소스수에 토마토, 설탕, 전분, 파인애플을 넣어 섞는 제2-4단계와; 끓인 소스수에 토마토, 설탕, 전분, 파인애플을 넣은 것을 10분~50분 동안 다시 끓여 최종 소스를 만드는 제2-5단계로 구성된다.The second step includes washing and trimming leeks, onions, ginger, kelp, licorice, jujube, and garlic; 2-2 step of putting fine green onions, onions, ginger, kelp, licorice, jujube, garlic into 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 mixing the tomato, sugar, starch, pineapple into the boiled sauce water; Boiled sauce water is added to the tomato, sugar, starch, pineapple boiled again for 10 to 50 minutes to make a final sauce consists of steps 2-5.
실시예 2에 따른 제2단계는 상기 제2단계는 양파, 피클, 파슬리를 씻어 다듬 고, 달걀을 삶고 잘게 자르며, 마요네즈, 레몬즙의 재료를 준비하는 작업의 제2-1단계와; 상기 양파, 파슬리, 마요네즈, 달걀을 섞는 재료 혼합의 작업의 제2-2단계와; 소스재료를 섞은 것에 피클액과 레몬즙으로 향을 가향하고 재혼합하는 제2-3단계로 구성된다.In a second step according to Example 2, the second step includes steps 2-1 of washing and trimming onions, pickles and parsley, boiling and slicing eggs, preparing ingredients of mayonnaise and lemon juice; Step 2-2 of the operation of mixing the ingredients of the onion, parsley, mayonnaise, eggs; It is composed of the second and third stages of mixing the source material with aroma of pickle liquid and lemon juice and remixing.
이하, 본 발명의 첨부된 도면에 의거 상세히 설명한다.Hereinafter, with reference to the accompanying drawings of the present invention will be described in detail.
도 1은 본 발명에 따른 아귀가스 제조방법의 실시예 1에 대한 순서도이고, 도 2는 본 발명에 따른 아귀가스 제조방법의 실시예 2에 대한 순서도이다.1 is a flow chart for the first embodiment of the gas production method according to the invention, Figure 2 is a flow chart for a second embodiment of the gas production method according to the present invention.
본 발명을 도 1의 본 발명에 따른 실시예 1의 아귀가스 제조방법에 관한 순서도에 따라 상세히 설명한다.The present invention will be described in detail with reference to a flow chart related to the production method of degu gas of Example 1 according to the present invention.
아귀를 다듬어서 식용유에 튀기는 제1단계를 세분해서 설명하면 다음과 같다.The first step of trimming the mouth and frying it in cooking oil is explained in detail as follows.
제1-1단계의 아귀 손질작업은 먼저 매단 후 입에 물을 부어 넣어서 배를 팽창시켜서 몸체를 안정시키고 가슴지느러미는 잘라내고, 배를 갈라 내장(간과 장)을 꺼내고 위, 아가미를 떼어내고 꼬리지느러미를 제거한다. 아구는 날카로운 뼈가 있으니 손으로 문질러 씻다가는 큰 상처를 입으므로 굵은 소금 팍팍 뿌려서 그릇을 이리저리 굴리고 나무볶음저로 이리저리 문지르듯이 잘 굴려준 다음 씻는다. 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.
약간의 끈적이는 것은 괜찮으며 탕을 하건 찜을 하건 프라이를 하건 열이 가해지면 그 끈적임은 해소가 된다.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.
내장도 가스 재료로 쓸 수 있는 것과 없는 것을 분리하고 쓸개는 터지지 않게 제거한다.The gut also separates what can and can't be used as a gaseous material and removes the gallbladder so it doesn't burst.
제1-2단계의 아귀의 이빨, 뼈를 발라내는 작업은 먼저 억센 주둥이 부분을 잘라내어 이빨을 제거하는데 너무 억센 이빨 때문에 손이나 입 다치는 것을 예방하기 위하여 입주위를 가위로 잘라내면 더 쉽게 작업할 수 있으며, 주둥이 제거 후 살을 발라내어 뼈만 남도록 하여야 한다.The first and second stages of the demon's teeth and bones can be removed by first cutting out the strong snout and removing the teeth so that it can be easier to cut by scissors around the mouth to prevent injury to the hands or mouth. After removing the snout, apply flesh to leave only bone.
제1-3단계의 튀김용 크기로 자르는 작업은 아귀의 살이나 내장을 아귀탕수육 튀김용으로 크기인 가로:5cm~14cm, 세로:10cm~30cm, 두께:1.5mm~10mm로 자르되 자른 크기가 되도록 일정하도록 크기를 맞추어 자르고, 자른 후 잘 씻어 다음 작업을 할 수 있게 그릇에 담는다.Cutting the size of the 1-3 steps of frying is done by cutting the meat and guts of the mackerel into deep-fried fishtail meats: 5cm ~ 14cm, length: 10cm ~ 30cm, thickness: 1.5mm ~ 10mm. Cut it to a constant size, cut it, rinse well and place in a bowl for the next task.
제1-4단계의 가미작업은 튀김용으로 자른 아귀살에 후추가루와 소금을 뿌려서 간을 맞추고 맵고 향기로운 특이한 풍미가 있고 비린내를 제거하기 위하여 후추가루를 뿌린다.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.
제1-5단계의 밀가루 묻히는 작업은 가미된 아귀살에 밀가루를 묻힐 때 앞뒤로 골고루 묻혀지도록 몇번 뒤집어 묻히는 작업을 시행한다.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.
밀가루의 선택은 밀가루에 들어있는 밀단백질로 쫄깃한 식감을 내는 글루텐의 함량에 따라 박력분, 중력분, 강력분으로 나누는데 바삭 식감을 많이 내기 위해서는 박력분의 밀가루를 사용하는 것이 바람직하다.The choice of flour is divided into the strength component, gravity component, and strong component according to the content of gluten, which gives a chewy texture to the wheat protein contained in the flour.
바삭한 식감을 내기 위해서는 글루텐 함량을 낮춘 박력분에 전분을 섞어서 만드는 튀김가루를 사용하는 경우도 있으므로, 아귀가스에서는 밀가루보다는 튀김가루가 더 나을 수 있다.In order to produce a crispy texture, fried flour made by mixing starch with low-gluten force may be used. In Aguigas, fried powder may be better than flour.
제1-6단계의 달걀물을 입히는 작업은 생달걀을 깨서 그릇에 흰자와 노른자를 넣고 저어 섞은 달걀물에 밀가루가 묻은 아귀살을 담가서 외부에 달걀물을 입히는 작업으로서 아귀살의 외부 표면에 빵가루가 잘 묻게 하고 맛을 향상시키는 목적이 있다.Applying egg water in the first to sixth stages is to break raw eggs, put whites and yolks in a bowl, and dip the larvae with flour in the stirred egg water and apply egg water to the outside. The purpose is to get well and improve the taste.
제1-7단계의 빵가루를 입히는 작업은 달걀물을 입힌 아귀살에 빵가루를 입히는 작업으로 빵가루를 입혀 그저 양을 늘리는 용도로 쓰이는 것이 아니라 생선의 맛있는 육즙이 튀기는 과정에서 빠져나가는 역할을 막아주는 역할을 하며, 빵가루는 체에 쳐서 곱게 갈아주면 칼로리도 다운되고 좋다.The breading process of steps 1-7 is the process of applying breading to the egg-coated larvae and is not used to increase the amount of breading by simply breading, but it prevents the delicious gravy of the fish from escaping from the frying process. If you grind breadcrumbs finely, the calories will go down.
상기 빵가루는 통밀 70%, 백밀 10% 호밀 20%를 배합하여 고소한 올리브 오일을 넣고 오븐에 구어서 만든 천연효모 통호밀빵을 얇게 잘라서 실온에서 조금 말렸다가 150°C 정도로 예열된 오븐에 넣고 표면이 바삭 마를 때까지 구워주고, 작은 조각으로 부순 뒤 믹서에 넣고 부순 후 체에 쳐서 고운 빵가루를 만들면 통밀과 호밀의 구수함이 그대로 살아 있는 빵가루를 만들 수 있다.The bread crumb is a mixture of 70% whole wheat and 10% rye 20% rye, savory olive oil and baked in the oven thinly sliced natural yeast whole wheat bread thinly dried at room temperature and put in an oven preheated to 150 ° C. Bake until crispy, crush into small pieces, put into a mixer, crush, and then sift to make fine bread flour.
제1-8단계의 숙성작업은 빵가루를 입힌 아구살을 냉장실에서 8시간~40시간 숙성하는 작업이다. The aging process in the first to eighth stages is the process of ripening breaded agustus in the refrigerating chamber for 8 to 40 hours.
숙성의 이유는 바로 잡은 아귀는 이노신 성분이 극미량 존재하지만 가공된 뒤 24시간이 지나면 이노신이 최대 10배까지 늘어나 감칠맛이 나게 하고 육질이 단단해 지는데 있다. The reason for the ripening is that the right angler has a very small amount of inosine, but after 24 hours of processing, the inosine is increased up to 10 times to make it taste rich and hard.
숙성방법은 해동지나 키친타올에 살이 겹치지 않게 싼 다음 랩으로 다시 한번 더 싸는게 바람직하나, 랩으로만 쌀 수도 있으며, 포장 후 냉장실에 보관하면 된다.The maturing method is preferably wrapped again with a wrap and then wrapped again so that the flesh does not overlap in the thawed paper or the kitchen towel, but it can also be wrapped only with the wrap and stored in the refrigerator after packaging.
제1-9단계의 식용유에 튀기는 작업은 식용유를 140°~ 190°C로 가열한 튀김기에 아귀살을 넣어 4분~10분 동안 튀긴다. The frying operation of cooking oil of step 1-9 is done by putting the mackerel meat in the fryer which heated the cooking oil to 140 ° ~ 190 ° C and fry it for 4 to 10 minutes.
튀김이 튀김기에 달라 붙는다는건 온도가 낮아서 튀김이 가라앉는다는 것이거나 식용유의 양이 적다던지 할 때 일어나는 현상이므로 식용유의 온도를 측정하거나 아니면 가열한 기름에 튀김을 조금 떨어뜨려 가라앉지 않고 기름표면에서 뿌지직하면서 튀겨질 때 고기를 넣으면 된다.Sticking to the fryer is a phenomenon that occurs when the fryer is sinking due to low temperature or when the amount of cooking oil is low. Therefore, the surface of the oil is measured without 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.
튀김은 2번을 튀겨야 바삭하구 기름이 많이 빠진다. 첫번째 튀길 때는 기름을 빨아드리고 두번째 튀길 때는 기름을 내뱉는 성질이 있기 때문이다.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.
제1-10단계는 기름기를 제거하는 작업으로 프라잉된 아귀살을 건져내어 기름기를 제거하기 위하여 약간 구멍이 큰 용기에 넣되 많은 층으로 쌓는 것은 좋지 않다.Steps 1 through 10 are oil removal operations, which are carried out in a slightly perforated container in order to remove the oil from the fried larvae and to remove the oil, which is not recommended to be stacked in many layers.
아귀가스 소스를 만드는 제2단계 작업에 대해 세부적 단계로 설명하면 다음과 같다.The second stage of the production of Aguigas source is described in detail below.
제2-1단계는 소스재료를 씻어 다듬어 손질하는 작업으로 파, 양파, 생강, 다시다, 감초, 대추, 마늘 씻은 후 다듬어 적당한 크기로 썬다.Step 2-1 is the process of washing and trimming the source material. Wash green onions, onions, ginger, kelp, licorice, jujube, garlic, and cut them into proper size.
제2-2단계는 소스재료를 끓이는 작업으로 다듬어 적당한 크기로 썬 파, 양파, 생강, 다시다, 감초, 대추, 마늘을 용기에 넣고 물을 부어서 끓이되 물이 끓으면 불은 낮추어 60~120분 정도 끓여서 물이 2/5~1/2정도 졸아 소스재료의 향이나 성분이 물에 충분히 우러나오게 한다.Step 2-2 is to boil the ingredients of the sauce, put the sliced green onions, onions, ginger, kelp, licorice, jujube, and garlic into a container and pour water to boil, but when the water boils, lower the fire to 60 ~ 120 minutes. Boil about 2/5 to 1/2 of the water so that the aroma or ingredients of the source material are enough to pour into the water.
제2-3단계는 내용물을 건져내고 소스수를 보관하는 작업으로 소스재료를 약 한 불에 충분히 끓인 후 육질의 내용물을 건져내고 별도의 용기에 보관한다.Step 2-3 is to save the contents and store the source water. After boiling the source material sufficiently for about 1 minute, take out the meat contents and store them in a separate container.
제2-4단계는 끓인 소스수에 2차재료를 섞는 작업으로 소스수는 아귀의 맛을 올려주는 것으로 소스수에 토마토, 설탕, 전분, 파인애플을 넣어 충분히 섞는다. Step 2-4 is to mix the secondary ingredients with boiled sauce water to increase the flavor of the sauce water, and add tomatoes, sugar, starch and pineapple to the sauce water.
제2-5단계는 추가재료를 넣은 소스수를 다시 끓이는 작업으로 추가재료와 전분이 완전히 풀어지도록 10분~50분 동안 다시 끓여 최종 소스를 만든다.Step 2-5 is to boil the sauce with the additional ingredients again and boil it again for 10 to 50 minutes to make the final ingredients.
제3단계는 최종 아귀가스을 완성하기 위하여 상기 제1단계에서의 튀긴 아귀를 접시에 올리고 다시 상기 제2단계에서 제조된 아귀가스 소스를 끼얹으면 음식이 완성된다. In the third step, in order to complete the final monk gas, the fried monk in the first step is placed on a plate, and the food is completed by sprinkling the monk gas source prepared in the second step.
아귀가스Augustagas 소스 만드는 작업 Source making operations 레시피recipe 실시예Example 1 One
1차 끓인 작업은 소스수재료 : 파 50g, 양파 50g, 생강 30g, 다시다 30g, 감초 50g, 대추 50g, 마늘 50g을 물 2000g에 넣어 끓여서 1000~1200g의 소스수를 만든다.The first boiled work is source water: 50g green onion, 50g onion, 30g ginger, 30g again, 50g licorice, 50g jujube, 50g garlic in 2000g of water to make 1000 ~ 1200g of sauce water.
2차 추가 끓여서 최종 소스를 만드는 작업은 2차 재료 : 토마토 200g, 파인애플 200g, 설탕 50g, 전분 50g를 소스수 1200g 정도에 넣고 10분~50분 동안 다시 끓여서 약 1500g의 아귀가스 소스를 만들 수 있다.Boiling the second additional boil to make the final sauce is secondary ingredients: 200g of tomato, 200g of pineapple, 50g of sugar, 50g of starch in about 1200g of sauce water can be boiled again for 10 to 50 minutes to make about 1500g of demon gas sauce. .
본 발명을 도 2의 본 발명에 따른 실시예 2의 아귀가스 제조방법에 관한 순서도에 따라 상세히 설명한다.The present invention will be described in detail with reference to a flowchart relating to the gas production method of Example 2 according to the present invention.
실시예 2는 청소년을 위한 아귀가스 소스 제조방법에 관한 것으로 청소년의 입맛에 맞추어 개발한 소스이다.Example 2 relates to a method for producing aguaggas sauce for adolescents and is a sauce developed according to the taste of adolescents.
아귀를 다듬고 튀기는 제1단계 작업은 상술한 것과 동일하다.The first step of trimming and frying maw is the same as described above.
아귀가스 소스를 만드는 제2단계 작업에 대해 세부적 단계로 설명하면 다음과 같다.The second stage of the production of Aguigas source is described in detail below.
제2-1단계는 소스재료를 준비하는 작업으로서 양파, 피클, 파슬리 씻고 다듬고 잘게 써는 작업을 하되, 파슬리는 잎만 잘게 다진 후 물에 헹궈 거즈로 꼭 짜며, 달걀은 삶아서 흰자를 칼로 잘게 다지고 마요네즈는 적정량을 준비하고, 레몬은 잘라 레몬즙을 만들고 피클도 믹서에 갈아서 피클액을 만든다.Step 2-1 is to prepare the source material, and wash, trim and finely chop onions, pickles, and parsley, but chop the parsley finely, rinse it with water, squeeze it with gauze, boil eggs, chop the whites with a knife, and mayonnaise Prepare an appropriate amount, cut lemon to make lemon juice and grind the pickles in a mixer to make a pickle liquid.
제2-2단계는 소스재료를 섞는 작업으로 마요네즈와 양파와 파슬리와 달걀을 그릇에 넣고 충분히 저어 완전히 혼합되도록 한다.Step 2-2 is the mixing of the ingredients, putting mayonnaise, onions, parsley and eggs in a bowl and stirring enough to mix thoroughly.
제2-3단계는 가향을 하고 재혼합작업으로 위에서 혼합한 소스재료에 피클액과 레몬즙을 농도를 보아가면서 다시 섞으면 향이 휠씬 향긋하고 맛있는 소스가 완성된다.In the second and third stages, the mixture is mixed with the pickled liquid and the lemon juice in the source material mixed above by remixing, and the flavor is more fragrant and the delicious sauce is completed.
제3단계는 최종 아귀가스을 완성하기 위하여 상기 제1단계에서의 튀긴 아귀를 접시에 올리고 다시 상기 제2단계에서 제조된 아귀가스 소스를 끼얹으면 음식이 완성된다. In the third step, in order to complete the final monk gas, the fried monk in the first step is placed on a plate, and the food is completed by sprinkling the monk gas source prepared in the second step.
아귀가스Augustagas 소스 만드는 작업 Source making operations 레시피recipe 실시예Example 2 2
본 레시피는 청소년층을 위한 소스이다.This recipe is for young people.
소스재료 : 마요네즈 660g, 양파(잘게 다진 것) 200g, 피클 200g, 파슬리(잎만 잘게 다진 후 물에 헹궈 거즈로 꼭 짠 것) 120g, 레몬즙 40g, 달걀 (삶아서 흰자를 칼로 잘게 다진 것) : 8개(300g), Source Ingredients: mayonnaise 660g, onion (minced) 200g, pickle 200g, parsley (chopped leaves, rinsed in water and squeezed with gauze) 120g, lemon juice 40g, egg (boiled and chopped white): 8 Dog (300 g),
상기 소스재료를 모두 섞은 후 피클액과 레몬즙을 농도를 보아가면서 약간 섞어주면 향이 휠씬 향긋하고 맛있는 소스를 만들 수 있고 상기 소스재료는 100인분(1500g)을 위한 것이다. After mixing all of the source material and slightly mixing the pickle liquid and lemon juice while looking at the concentration, the fragrance can be made very fragrant and delicious, and the source material is for 100 servings (1500 g).
도 1은 본 발명에 따른 아귀가스 제조방법의 실시예 1에 대한 순서도1 is a flow chart for the first embodiment of the guangui gas manufacturing method according to the present invention
도 2는 본 발명에 따른 아귀가스 제조방법의 실시예 2에 대한 순서도Figure 2 is a flow chart for the second embodiment of the guangui gas manufacturing method according to the present invention
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| RU2496366C1 (en) * | 2013-01-18 | 2013-10-27 | Олег Иванович Квасенков | Method for production of preserved product "fish cutlets in tomato sauce" |
| RU2497395C1 (en) * | 2013-01-18 | 2013-11-10 | Олег Иванович Квасенков | Method for production of preserved product "fish cutlets in tomato sauce" |
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| KR102645793B1 (en) | 2023-10-11 | 2024-03-07 | 김지인 | Manufacturing method of monkfish fried food having excellent preference |
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