KR101055101B1 - Manufacturing method of Tofu Bokkuk - Google Patents

Abstract

The present invention relates to a manufacturing method of Tokbokbokkuk, the pufferfish pre-treatment step (first step) to remove the unimplanted portion of the puffer fish, the broth production step (second step) to manufacture the broth, and the second step Soybean paste addition process (third step) which adds miso to cooked broth, soy sauce addition process (fourth process) which adds soy sauce to broth with miso added in said 3rd process, and broth prepared in said 4th process The earthen bokguk heating step (5 steps) which heats the earthen bokkuk material containing the puffer fish of a 1st process in the process is carried out.

During the broth manufacturing process, by mixing puffer fish, radish, onion, green onions, anchovies and kelp, the refreshing taste of radish, onions, green onions, the rich taste of kelp anchovies and kelp, and the light taste of puffer fish are increased. By adding it, it can be removed by miso, which can cause fishy or stiff taste that can occur in broth.

In addition, the mixed miso used in the present invention is a mixture of the traditional miso and industrial miso, the deep and salty taste of the traditional miso and seasoned sweet and fresh taste of the industrial miso is mixed to improve the light taste and rich flavor of Tokbokbokkuk You can.

Fuguk, blowfish, miso, tofu, traditional miso, industrial miso

Description

The manufacturing method of Tofu Bokkuk {THE METHOD OF MANUFACTURING THE SOUP MIXED SOYBEAN PASTE AND SWELLFISH}

The present invention relates to a manufacturing method of Tokbokbokkuk, more specifically, a blowfish pretreatment step (first step) to remove the non-implantation site of the blowfish, a broth production step (second step) for producing the broth and the first Miso addition step (third step) which adds miso to the broth prepared in step 2, the soy sauce addition step (fourth step) which adds soy sauce to the broth to which miso was added in the said 3rd step, and said 4th process It relates to a manufacturing method of earthen-bok-bokkuk, characterized in that it consists of a soil-bokkeok-guk heating step (5 steps) to heat the earthen-bok-bokuk material containing the puffer fish of the first step to the broth prepared in.

There are about 100 species of puffer fish around the world, and there are about 30 species of puffer fish in Korea. It is evaluated as a fish with excellent nutritional value with 20% protein content and 0.5% fat content.

The pufferfish spawns in spring, so November to February of the next year is the best season, and spring is the most toxic. Meat is very white and elastic, contains a large amount of amino acid, and other food ingredients are known to be synergistic.

On the other hand, the pufferfish is a site that can not eat because it contains a powerful neurotoxin, ie, tetradotoxin (tetrodotoxin) in the liver, including the liver, gonad, digestive tract, skin, etc. These neurotoxins have a strong toxicity that can kill life in a small amount However, blowfish with such toxicity has excellent effects on lowering blood alcohol concentration, reducing cholesterol, preventing aging, restoring vision, promoting blood circulation, anti-cancer effect, preventing atherosclerosis, and improving brain function. It is adopted and eaten.

In general, widely used manufacturing methods include a mixture of boiled and fried puffer fish soup with red pepper powder, red pepper paste, and boiled puffer fish soup. Although the meat and the like have been developed, all of the conventional methods of cooking blowfish are to be boiled in water for a long time, so the inherent lightness and nutrients of the blowfish itself may be lost, and the fishy smell or fishy taste remains there is a problem.

The present invention is invented to solve the problems as described above,

A blowfish pretreatment step (first step) to remove the unimplanted portion of the blowfish, a broth production step (second step) to prepare the broth, and a miso addition step of adding miso to the broth prepared in the second step Step 3), the soy sauce addition step (fourth step) of adding soy sauce to the broth to which the miso is added in the third step, and the earthen bokkuk material including the puffer fish of the first step to the broth prepared in the fourth step; It is an object of the present invention to provide a manufacturing method of soil earthenware soup comprising a heating process (5 steps) of soil earthenware soup to be heated.

The manufacturing method of the tofu bokkuk is prepared by mixing the puffer fish, radish, onion, leek, kelp anchovy, kelp during the broth production process, the refreshing taste of radish, onion, leek, umami of kelp and kelp, the light taste of puffer fish It is increased, and the purpose is to remove the fishy taste or sloppy taste that may occur in the broth by adding miso to the broth.

The mixed miso used in the present invention is a mixture of conventional miso and industrial miso, and the deep and salty taste of the conventional miso and seasoned sweet and fresh taste of the industrial miso are mixed to improve the light taste and rich flavor of Tokbokbokkuk. have.

The manufacturing method of Tofu Bokkuk according to the present invention for achieving the above object,

After removing the non-edible parts of blowfish, wash the edible parts with running water, soak them in an aqueous acetic acid solution for 10-20 hours, and then immerse them in water for 2-6 hours to remove the toxicity. Blowfish pretreatment process (1st process);

The broth, radish, onion, leek, dried anchovy and kelp in water are mixed at a ratio of 1: 0.12 to 0.16 by weight, heated at 60 to 70 ° C. for 2 to 3 hours, and then the broth is collected. A broth production process (second process);

Adding doenjang to the broth prepared in the second step in a ratio of 1: 0.02 to 0.10 to weight, and heating to 60 to 70 ° C. for 20 to 40 minutes (third step);

A soy sauce addition step (fourth step) of adding soy sauce to the broth to which miso is added in the third step in a ratio of 1: 0.005 to 0.010 by weight;

Puffer fish 50-60% by weight, bean sprouts 10-20% by weight, mallow 10-12% by weight, parsley 10-12% by weight, 5-7% by weight sake, 0.7-1.3% by weight vinegar, Sokbok-bokkuk ingredients consisting of red pepper powder 0.3-0.5% by weight and garlic 0.2-0.3% by weight at a ratio of 1: 0.3-0.6 by weight, and heated at 100-150 ° C. for 5-10 minutes (the fifth step) It is characterized by consisting of.

In addition, the mixing ratio of the broth material of the second step is blowfish 65-70% by weight, radish 20-25% by weight, onion 3.5-4.5% by weight, leek 3.5-4.5% by weight, anchovy 1.5-2.5% by weight, kelp It is characterized by consisting of 0.5 to 0.9% by weight.

And, the miso of the third step is characterized in that the conventional miso and industrial product miso is prepared by mixing at a ratio of 1: 0.5 to 1.0 by weight. .

At this time, the added to the miso of the third process may be used to prepare a soybean paste prepared by aging for 2-3 months by adding a blowfish in a ratio of 1: 0.1 to 0.2 by weight.

In the manufacturing method of Sokbokbokkuk according to the present invention by preparing a mixture of puffer fish, radish, onion, green onion, kelp anchovy, kelp, the refreshing taste of radish, onion, leek, umami of kelp and kelp, The light taste is increased, and by adding miso to the broth, it can be removed by the fishy taste or stiff miso that can occur in the broth.

In addition, the mixed miso is a mixture of conventional miso and industrial miso, the deep and salty taste of the traditional miso and seasoned sweet and fresh taste of the industrial miso can be mixed to improve the light taste and rich flavor of Tokbokbokkuk.

Hereinafter, the manufacturing method of the present invention according to the accompanying drawings in detail as follows.

1 is a process flow diagram schematically showing a manufacturing method of earthen bokkuk according to the present invention.

1. Blowfish pretreatment process (1st process)

Blowfish pretreatment process removes the non-planted parts of blowfish,

After removing the non-edible part of blowfish, wash the edible part in running water, and soak it in 1 ~ 3% aqueous solution of acetic acid at 0 ~ 5 ℃ for 10 ~ 20 hours (acetic acid quenching process), and then water at 0 ~ 5 ℃. It is immersed for 2 to 6 hours (immersion process).

The puffer fish is not limited to its kind, but preferably, bokbok, self-defense, magpie, bokbok, milbok, milbokbok, secret bok, maribok, makilbok, sword, bokbok, basil, bokbulbok, kakbok, Choose one of the other, the other, or mix two or more.

More preferably, any one selected from chabok, voluntary dress, magpie dressing, yellow dress, wax dressing, gold dressing, or a mixture of two or more of them.

Here, the selection of any one of the bokbok, voluntary clothing, magpies, bokbok, milbok, milbokbok or using a mixture of two or more is because the meat is hard and chewy.

In addition, the uninhabited portion of the blowfish is eyes, heart, gills, kidneys, spleen, bure, stomach, liver, gallbladder, gonad (ovary), bladder, shells and the like.

In addition, acetic acid immersion process and immersion process is due to the toxicity of tetrodotoxin in the non-planted portion of the puffer fish as it is often poisoned when cooked and edible, or even fatal damage to fatal cases, etc. Since there is a risk of getting rid of the non-edible parts of the puffer fish and washing them in running water, the tetrodotoxin remaining in the puffer fish is dissolved in an aqueous acetic acid solution through an acetic acid immersion process, To completely eliminate the toxicity.

2. Soup stock manufacturing process (2nd process)

The broth manufacturing process is a process of making broth,

Pufferfish in water and burlap bag 65-70% by weight, radish 20-25% by weight, onion 3.5-4.5% by weight, leek 3.5-4.5% by weight, anchovy 1.5-2.5% by weight, kelp 0.5-0.9% by weight The broth is made of a ratio of 1 (water) to 0.12 to 0.16 (stock of broth) to the weight and heated at 60 to 70 ° C. for 2 to 3 hours, and then the burlap sacks containing the broth are collected.

The blowfish uses a pre-treated in the first step.

Then, the radish, onions, leeks are trimmed and washed to cut into 5 ~ 10㎝ size.

Then, the anchovies remove the viscera and roasted in a heater at 60 ~ 70 ℃ for 10-15 minutes, then remove the separated anchovy scales while heating the anchovies.

Here, the removal of the intestines of the anchovy is to remove the bitter taste peculiar to the anchovy.

In addition, after roasting the dried anchovies in 60 ~ 70 ℃ for 10-15 minutes in the heater, remove the separated anchovy vinyl while heating the anchovies to minimize the unique fishy taste.

If the internal anchovy from which the viscera has been removed is roasted in a heater at less than 10 ° C. for 10 minutes, the scales of the anchovy may not be separated well. When roasted in a heater, the scales of the anchovy are well separated, but the anchovy may burn.

The kelp is then rinsed in running water without being called water.

Here, the kelp is not called water to reduce the use of seasonings so that the salt in the kelp is not removed.

The blending ratio of the puffer meat 65-70% by weight, radish 20-25% by weight, onion 3.5-4.5% by weight, leek 3.5-4.5% by weight, dried anchovy 1.5-2.5% by weight, kelp 0.5-0.9% by weight Repeated cooking experiments in the preparation of broth produced the optimal mixing ratio for the refreshing taste of radishes, onions and green onions, the rich taste of anchovies and kelp, and the light taste of puffer fish.

In addition, to put the radish, onions, leeks, anchovies, kelp in the burlap bag is not only to make the color of the broth clear and transparent in the preparation of the broth, but also to make the broth material sufficiently concerned in the broth during the preparation of the broth.

The heating of the broth in the burlap sacks in the water at a ratio of 1: 0.12 to 0.16 to the weight of the water is made of the gravy of the puffer fish and the refreshing taste of the radish, onions and green onions. This is to make the taste, the anchovy and the rich taste of kelp solubilized in water enough.

When the broth is contained in the burlap sacks in the water less than the ratio of 1: 0.12 to the weight, but the broth is contained in the burlap sacks in the water exceeds the ratio of 1: 0.16 to the weight when preparing the broth The gravy of the puffer fish, the radish, onion, and leek's refreshing taste, and the savory taste of sea anchovy and kelp may be lowered in the broth.

In addition, when the mixture of water and the broth material contained in the burlap bag is heated, when heated to less than 60 ℃, less than 2 hours, effective ingredients of the broth material contained in the burlap bag may not be sufficiently eluted in water, 70 When heated for more than 3 ° C., the effective ingredient of the broth material contained in the burlap bag is sufficiently eluted in water, but it is uneconomical because it is heated to a temperature and time more than necessary.

3. Soybean paste addition process (3rd process)

Doenjang is a process of adding doenjang to the broth prepared in the second step,

After the soybean paste is placed in a burlap sachet, the soybean paste prepared in the second step is added at a ratio of 1: 0.02 to 0.10 to the weight and heated to 60 to 70 ° C. for 20 to 40 minutes.

The miso is used by selecting any one of the traditional miso, industrial miso, or a mixed miso mixed with conventional miso and industrial miso.

The mixed miso is characterized in that the mixing of conventional miso and industrial miso at a ratio of 1: 0.5 to 1.0 by weight.

In addition, the conventional doenjang is a doenjang prepared directly at home, regardless of the production method and type.

In addition, the industrial miso is used industrial miso can be easily purchased on the market.

Here, the mixing of the conventional miso and industrial miso at a ratio of 1: 0.5 to 1.0 by weight is used for mixing the deep taste, salty taste of the traditional miso and seasoned sweet and sour taste of the traditional miso, and the light taste of Tojang Bok-guk. And to improve the umami.

If the conventional miso and industrial miso are mixed in a ratio of less than 1: 0.5 by weight, the salty taste of the traditional miso is strong, so the fresh taste of puffer fish from the broth prepared in the second step is used again. Anchovy and refreshing taste of anchovies, kelp, onions, radishes, green onions may be lowered, and when the conventional miso and industrial miso are mixed in a ratio of 1: 1 by weight, the flavored sweetness and freshness of the industrial miso When the flavor is mixed with the broth prepared in the second step, the taste of the tofu bokkuk may be lowered.

And, the soybean paste is put in a burlap sake to not only make the color of the broth clear and transparent when mixed and heated in the broth prepared in the second step, but also to leave no traces of miso residue in the broth.

In addition, after the soybean paste is put in a burlap bag, the heating by adding to the broth prepared in the second step in a ratio of 1: 0.02 to 0.10 to the weight to give a vivid taste that can be produced in the broth prepared in the third step This is because the miso can be removed together.

If the doenjang is placed in a burlap sachet, and added to the broth prepared in the second step at a ratio of less than 1: 0.02 to the weight, the doenjang is not sufficiently eluted in the broth prepared in the second step. In case of heating by adding more than 1: 0.10 to the weight, the miso is eluted more than necessary in the broth prepared in the second process, and thus, the broth may have a heavy taste.

In addition, the miso can be used by aging puffer fish.

At this time, the pufferfish is mixed in a ratio of 1: 0.1 to 0.2 to the miso is matured for 2 to 3 months.

The puffer fish is pretreated in the same manner as in the first step, and regardless of its kind, preferably puffer fish, self-cultivation, magpie, bokbok, wheat bok, gold wheat bok, steak, maribok, machibok, bokbok, You can choose any of the following items: solbok, basil dress, snowball dress, dressing dress, dressing dress, and robe.

More preferably, any one selected from chabok, voluntary dress, magpie dressing, yellow dress, wax dressing, gold dressing, or a mixture of two or more of them.

In addition, the aging of the blowfish in the miso at a ratio of 1: 0.1 to 0.2 for two to three months is for the blowfish to be matured evenly in the miso, and the effective ingredient of the blowfish is sufficiently infiltrated.

4. Soy sauce addition process (4th process)

Soy sauce addition step is a step of adding soy sauce to the broth to which miso is added in the third step,

The soy sauce is added to the broth to which the miso is added in the third step, by stirring at a ratio of 1: 0.005 to 0.010 to weight.

The soy sauce uses soy sauce with a salinity of 15-35%, regardless of its kind.

It is preferable to use soy sauce prepared directly at home.

Here, in the third step, soy sauce is added to the broth added with soybean paste at a ratio of 1: 0.005 to 0.010 by weight, not only to match the liver of the broth, but also to prevent the deterioration of the broth and to store for a long time. to be.

If soy sauce is added to the broth added with soybean paste in the third step, the soy sauce may be added to the broth added with soybean paste in the third step in excess of the ratio of 1: 0.010 to the weight. If the broth does not match the taste can be reduced.

5. Souk Bokguk Heating Process (5th Process)

Tofu Bokguk heating process is to heat the Tofu Bokguk ingredients in the broth prepared in the fourth step,

Puffer fish 50-60% by weight, bean sprouts 10-20% by weight, mallow 10-12% by weight, parsley 10-12% by weight, 5-7% by weight sake, 0.7-1.3% by weight vinegar, Tofu Bok-guk Ingredients consisting of red pepper powder 0.3-0.5% by weight and garlic 0.2-0.3% by weight are placed in a container at a ratio of 1 (meat): 0.3-0.6 (Miso Soup Bok-guk) at 100-150 ℃ for 5-10 minutes. It is.

The blowfish uses a pre-treated in the first step.

After the bean sprouts, mallow and buttercups have been cleaned and washed, the bean sprouts are used as they are, and the mallow and buttercups are cut into sizes of 5 to 10 cm.

In addition, the taste liquor is not only to remove the peculiar smell of the puffer fish during the manufacturing of the following Tokbokbokkuk, but also to prevent the flesh of the blowfish.

In addition, the vinegar, red pepper powder, garlic is generally used in the art and a detailed description thereof will be omitted.

In addition, 50-60% by weight of puffer fish, bean sprouts 10-20%, mallow 10-12%, buttercup 10-12%, taste liquor 5-7%, vinegar 0.7-1.3%, red pepper powder The mixing ratio of 0.3 ~ 0.5% by weight and garlic 0.2 ~ 0.3% by weight was found to be the optimum mixing ratio for the refreshing and refreshing taste of bean sprouts, mallow and buttercups, and the light taste of puffer fish through repeated cooking experiments when heating the tofu. will be.

In the above-mentioned broth, the soup prepared in step 4 is heated in a container at a ratio of 1: 0.3 to 0.6 by weight to the soup stock. This is to allow the light taste to elute in the broth.

If, in the fourth step, if the length of the earthen-bokkuk material in the broth prepared in the fourth process is less than 1: 0.3, or if the amount of the earthen-boked soup material in the broth prepared in the fourth process exceeds the ratio of 1: 0.6 by weight. During the production of Sokbokbokkuk, the fresh and refreshing taste of bean sprouts, mallow, and buttercup, and the light taste of blowfish, may be lowered.

In addition, heating for 5 to 10 minutes at 100-150 ° C. during heating of the tofu soup makes elastic and fresh the meat quality of the puffer fish in the container while the tofu soup material is heated in a short time in the broth prepared in step 4 above. In order to prevent the destruction of the components of sprouts, mallow, buttercups as much as possible.

If, when heating the tongbokbokkuk in the broth prepared in the above step 4 to 100 ℃, less than 5 minutes, if the soup to the soup prepared in the step 4 is not sufficiently mixed in the soup bokjangguk material, The puffer fish may not be fully cooked, and when heated at 150 ° C. for more than 10 minutes, the tofu bokguk ingredients are sufficiently mixed with the broth prepared in step 4, but the flesh of the puffer fish is crushed and the bean sprouts and mallow , The buttercups can destroy the components.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that the scope of the present invention is not limited. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Example 1: Sokbokbokkuk added with Mixed Miso

Pre-treated puffer fish 5000g, radish 1500g, onion 300g, leek 300g, dried anchovies 150g, kelp 50g in a gravy bag.

50L of water and the broth material contained in the burlap sachet were put into a container and heated at 65 ° C. for 2 hours, and then the burlap sachet was taken out to prepare a broth.

850 g of traditional miso and 850 g of industrial miso is mixed to prepare mixed miso and put it in a burlap sachet.

The mixed broth contained in the burlap bag is added to the prepared broth and heated to 65 ° C. for 30 minutes.

Stir by adding 300cc soy sauce to the mixed broth is added.

1.5L of the broth and 400 g of pre-treated blowfish, bean sprouts 150g, mallow 100g, buttercup 100g, taste wine 50cc, vinegar 10cc, red pepper powder 3.5g, garlic 2g in a container and heated to 120 ℃ for 8 minutes.

Example 2 Sokbok Bok-guk Added with Mixed Miso Mixed with Blowfish

Pre-treated puffer fish 5000g, radish 1500g, onion 300g, leek 300g, dried anchovies 150g, kelp 50g in a gravy bag.

50L of water and the broth material contained in the burlap sachet were put into a container and heated at 65 ° C. for 2 hours, and then the burlap sachet was taken out to prepare a broth.

850 g of traditional miso and 850 g of industrial miso are prepared to prepare a mixed miso, and 250 g of pre-treated blowfish is added to the mixed miso, and then aged for 3 months.

The mixed broth contained in the burlap sachet is added to the prepared broth and heated to 65 ° C. for 30 minutes.

Stir by adding 300cc soy sauce to the mixed broth is added.

1.5L of the broth and 400 g of pre-treated blowfish, bean sprouts 150g, mallow 100g, buttercup 100g, taste wine 50cc, vinegar 10cc, red pepper powder 3.5g, garlic 2g in a container and heated to 120 ℃ for 8 minutes.

Comparative Example 1: Fuguk manufactured according to a general method

50L of water, 5000g of pre-treated blowfish, 1500g, radish 300g, leek 300g, kelp anchovy 150g, kelp 50g is placed in a container and heated to 65 ℃ for 2 hours, and then the broth is made by preparing the broth.

1.5L of the broth and 400 g of pre-treated blowfish, bean sprouts 150g, mallow 100g, buttercup 100g, taste wine 50cc, vinegar 10cc, red pepper powder 3.5g, garlic 2g in a container and heated to 120 ℃ for 8 minutes.

Experiment 1: sensory test

30 people with sensory test experience (more than 2 years experience in sensory test) of Tokbok Bok-guk (Example 1, Example 2) to which mixed Miso added according to the present invention was added (Comparative Example 2) prepared according to the general method (15 males, 15 females) to divide the taste, aroma, and overall preference into a sensory test (5 points measurement method: 1: very bad, 2: bad, 3: normal, 4: good, 5: very good). Was carried out. The results are shown in Table 1.

flavor incense Overall preference Example 1 4 5 5 Example 2 5 5 5 Comparative Example 1 3 4 3

As can be seen in Table 1, in Example 1 and Example 2 was found to be better in taste, aroma, overall preference than Comparative Example 1.

Example 1 and Example 2 showed better taste, aroma, and overall preference than Comparative Example 1, as the mixed miso was mixed with broth, which reduced the peculiar fishy or fishy smell of puffer fish. Because it increased more.

1 is a process flow diagram schematically showing a manufacturing method of earthen bokkuk according to the present invention.

Claims (4)

After removing the non-edible portion of the blowfish, and washed the decorated portion, soaked in acetic acid aqueous solution for 10 to 20 hours, and then immersed in water for 2 to 6 hours to remove the toxicity (first step) and; A broth made of puffer fish, radish, onions, green onions, green anchovies, and kelp in water at a ratio of 1: 0.12 to 0.16 by weight, heated at 60 to 70 ° C. for 2 to 3 hours, and then taken out of the broth. Manufacturing process (second process); Adding doenjang to the broth prepared in the second step in a ratio of 1: 0.02 to 0.10 to weight, and heating to 60 to 70 ° C. for 20 to 40 minutes (third step); A soy sauce addition step (fourth step) of adding soy sauce to the broth prepared in the third step at a ratio of 1: 0.005 to 0.010 by weight; Puffer fish 50-60% by weight, bean sprouts 10-20% by weight, mallow 10-12% by weight, parsley 10-12% by weight, 5-7% by weight liquor, 0.7-1.3% by weight vinegar Sokbok bokkuk ingredients consisting of 0.3 ~ 0.5% by weight, 0.2 ~ 0.3% by weight of garlic mixed at a ratio of 1: 0.3 ~ 0.6 to the weight of 100 ~ 150 ℃ for 5-10 minutes heating process Process) production method of earthen bokkuk, characterized in that consisting of. The method of claim 1, The broth material of the second step is blowfish 65-70% by weight, radish 20-25% by weight, onion 3.5-4.5% by weight, leek 3.5-4.5% by weight, dried anchovy 1.5-2.5% by weight, kelp 0.5-0.9% by weight Toukbokuk production method characterized in that the mixture at a ratio of. The method of claim 1, Soybean paste of the third process is a traditional Soybean Bokguk manufacturing method, characterized in that mixing the conventional miso and industrial product miso at a ratio of 1: 0.5 to 1.0 by weight. The method of claim 1 or 3, Tofu Bokguk manufacturing method characterized in that the added to the miso of the third step 1: 1 to 0.1 to 0.2 ratio by weight of aged for 2-3 months.

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