KR101090321B1 - Method to make a boiled sea food - Google Patents

Abstract

In the present invention, a seafood soup production method comprising seafood ingredients, seafood soup broth and seasoning, the seafood soup broth is a) boiled for 10-30 minutes to put shrimp, bandang, kelp, radish; b) adding additional mussels and boiling for 5 minutes; c) adding leek and onion and boiling for 20 minutes; e) A seafood soup manufacturing method characterized by being prepared by the sequential seafood soup broth manufacturing method of the step of matching the salt with salt, provides a new type of seafood soup with reduced fishy taste and sweet and rich flavor unique to seafood soup .

Seafood soup, shrimp, bandang, mussel, sequential, fishy, sweet

Description

Method of manufacturing seafood soup {METHOD TO MAKE A BOILED SEA FOOD}

In the present invention, a seafood soup production method comprising seafood ingredients, seafood soup broth and seasoning, the seafood soup broth is a) boiled for 10-30 minutes to put shrimp, bandang, kelp, radish; b) adding additional mussels and boiling for 5 minutes; c) adding leek and onion and boiling for 20 minutes; e) relates to a seafood soup production method characterized in that it is prepared by the sequential seafood soup broth production method of the step of seasoning with salt.

In the present invention, a seafood soup production method comprising seafood ingredients, seafood soup broth and seasoning, the seafood soup broth is a) boiled for 10-30 minutes to put shrimp, bandang, kelp, radish; b) adding additional mussels and boiling for 5 minutes; c) adding leek and onion and boiling for 20 minutes; e) A seafood soup manufacturing method characterized by being prepared by the sequential seafood soup broth manufacturing method of the step of matching the salt with salt, provides a new type of seafood soup with reduced fishy taste and sweet and rich flavor unique to seafood soup .

The seafood soup is a traditionally known simple cooking method, and there is no scientific approach to it. However, the related prior art is limited to the case where the instant food or functionality of the seafood soup is strengthened.

Korean Laid-Open Patent Publication No. 2003-38183 relates to a processing method of a seafood soup processed by mixing seafood and seasonings inhabiting the sea so that the taste and aroma of seafood can be eaten out immediately. Lastly, clean the cork, seashell, and remodeling each other. Finally, clean fresh water, which has been rinsed for about 2 to 5 minutes, is dissolved in brine, washed at 2 ° C for 3 minutes at 5 ° C. Mix 610g and 80 ~ 90g of clam broth in Retrot sterilization package, mix red pepper powder 20g, soy sauce 30g, red pepper paste 80g, garlic 20g, ginger 10-15g, seasoning 1g, unflavored 10 ~ 20g seafood soup seasoning 15-25g 25 ~ 35g, 5 ~ 15g shrimp, 5 ~ 15g lily shells, 15 ~ 25g shellfish, 25 ~ 35g mussel, 25 ~ 35g shellfish, 15 ~ 25g turban shell There is a yeoseo.

Korean Laid-Open Patent No. 2004-0089984 uses a chaga mushroom solution prepared with chaga mushroom to make a seafood soup.The seafood soup is mainly made of squid, shrimp, sea cucumber, and mussel. It is known that chaga mushroom soup and a method of manufacturing the same so that anyone can ingest the inherent aroma and taste of chaga, as well as various immune components of chaga mushroom.

The seafood soup is usually in a cooking method, and when the seafood soup is prepared using broth using anchovies, fishy taste is felt and overall off-flavor remains. Therefore, research on a manufacturing method for overcoming this is necessary.

The present invention is to solve the above-mentioned problems, to provide a new type of seafood soup to reduce the fishy taste and sweetness and sweetness of the seafood soup by preparing the seafood soup yukshu through sequential extraction of selected new broth material have.

According to the present invention for achieving the above object, the present invention is a seafood soup production method comprising seafood ingredients, seafood soup broth and seasoning, the seafood soup broth is a) a step of boiling for 10-30 minutes to put shrimp, bandang, kelp, radish ; b) adding additional mussels and boiling for 5 minutes; c) adding leek and onion and boiling for 20 minutes; e) A seafood soup manufacturing method characterized by being prepared by the sequential seafood soup broth manufacturing method of the step of seasoning with salt, to provide a new type of seafood soup with reduced fishy taste and sweet and rich flavor unique to seafood soup do.

As described in detail above, the seafood soup according to the present invention by reducing the fishy taste of the existing seafood soup while utilizing the unique taste, flavor, texture and nutrition of seafood provides a new type of seafood soup that is easy to eat for everyone As a substitute for food, snacks and snacks, make sure you enjoy it. Through the special seafood soup broth production method according to the present invention to effectively remove the fishy fishy taste and the unique taste and aroma of the seafood is to improve the sweet and rich taste and to provide a light seafood soup.

The present invention has been derived through the optimal material selection and composition ratio derivation and optimal process research through the endless trial and error of the present inventors to achieve the above object,

In a seafood soup manufacturing method comprising seafood ingredients, seafood soup broth and seasoning,

The seafood soup is a) step of boiling shrimp, bandang, kelp, radish; b) adding additional mussels and boiling; c) adding leek, onion and boiling; e) relates to a seafood soup production method characterized in that it is prepared by the sequential seafood soup broth production method of the step of seasoning with salt.

In the present invention, a seafood soup production method comprising seafood ingredients, seafood soup broth and seasoning, the seafood soup broth is a) boiled for 10-30 minutes to put shrimp, bandang, kelp, radish; b) adding additional mussels and boiling for 5 minutes; c) adding leek and onion and boiling for 20 minutes; e) Provides a seafood soup production method characterized in that it is prepared by a sequential seafood soup broth production method of stepping with salt.

In the above seafood material, all kinds of conventional seafood can be used, and mainly octopus, octopus, squid, blue crab, shrimp, lobster, oyster, crab shellfish, mussel meat, shrimp meat, scallops, Chinese roe, clam, and snail One or more selected from the group consisting of, mummy, red clam, meaduck can be used.

There is a feature of the present invention in the method of producing a seafood soup broth is a major factor that determines the taste of the seafood soup, a) a step of boiling shrimp, bandang, kelp, radish; b) further adding mussels and boiling; c) adding leek, onion and boiling; e) The sequential broth preparation method of seasoning with salt can provide a seafood soup with reduced fishy taste and an increased sweet and umami taste.

The method of preparing the broth through the sequential material addition is derived from the selection of the optimum material, the composition ratio and the optimal process research through continuous trial and error of the present inventors, and the shrimp, bandang, kelp, radish in the initial broth leaching stage Shrimp and vanilla meat protein and unsaturated fatty acid are extracted to provide a deep taste of the whole seafood soup.Tangled kelp and radish reduce the already off-flavor of bandang and provide a refreshing and refreshing taste to seafood soup. Mussels have the efficacy of nourishing, positive blood, and interpolation. They are prescribed for weak constitution, anemia, cold sweat, dizziness, and vocal ulceration, and because they are sweet, they are extracted in the second stage to provide sweetness and umami. do. Green onions and onions are added at the final stage by providing the cool taste of broth and adding excessive arine taste when added early, and finally seasoned with salt.

Add shrimp, bandang, kelp, radish and boil for 10 to 30 minutes, add mussels and boil for 5 minutes, add leek, onion, and boil for 20 minutes. Add shrimp, bandang, kelp, and radish within 10 minutes. If boiled for more than 30 minutes without making it happen, bitter taste occurs due to excessive protein extraction, and in the case of mussels, bitter taste may occur for more than 5 minutes.

In the case of seafood, sea shells are very important for shellfish, and for the rest of the ingredients, it is important to choose fresh ingredients to maintain freshness so that the juice is maintained.

Typically, in addition to seafood materials, vegetables, such as pepper, pumpkin, bean sprouts, buttercups may be included.

The features and advantages of the present invention will become more apparent from the following detailed description based on the accompanying drawings. Prior to this, the terms or words used in the present specification and claims are defined in the technical spirit of the present invention on the basis of the principle that the inventor can appropriately define the concept of the term in order to explain his invention in the best way. It must be interpreted to mean meanings and concepts.

≪ Example 1 >

Add 50g shrimp, 50g vanilla, 50g kelp, 50g radish in 2 liters of boiling water and boil for 20 minutes, add 30g of mussels and boil for 5 minutes, add 25g leek and 25g onion and boil for 20 minutes, then add about 15g Seafood soup broth was prepared by seasoning with salt.

30g each of octopus, octopus, squid, blue crab, shrimp, lobster, oysters, crab shellfish, mussels, shrimp meat, scallops, Chinese chives, clams, gongui, champora, red sea scallop, and middock in the seafood soup Seafood soup was prepared by boiling for about 15 minutes in a strong fire (the highest stage in a normal three-stage cooker water) together with 15g of red pepper powder, 10g of red pepper paste, 5g of soy sauce, 5g of ginger, 3g of seasoning, and 3g of garlic.

<Example 2>

In Example 1 was prepared in the same manner except that the seafood soup broth material of the same composition ratio in boiling water at the same time and boiled for 30 minutes.

<Example 3>

Except for using anchovy instead of bandang in Example 1, the rest was prepared in the same manner.

Comparative Example

50 g of anchovy was added to 2 liters of boiling water and extracted for 30 minutes to prepare seafood soup. 30g each of octopus, octopus, squid, blue crab, shrimp, lobster, oysters, crab shellfish, mussels, shrimp meat, scallops, Chinese chives, clams, gongui, champora, red sea scallop, and middock in the seafood soup A seafood soup was prepared by boiling it for about 15 minutes in a strong fire with red pepper powder 15g, red pepper paste 10g, soy sauce 5g, ginger 5g, seasoning 3g, and garlic 3g.

<Sensory test>

Sensory evaluation was performed by three repetitions of 20 trained sensory test agents of the prepared Haemultang prepared by the above Examples and Comparative Examples, and the results are shown in Table 1 below. The sensory test items were conducted on taste, flavor, color, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects recorded scores according to the following evaluation criteria.

5: very good ~ 1: very bad

sweetness
(sweet taste) Umami
(umami taste) Fishy taste
(fishery) Overall
Likelihood Comparative example 3.6 3.2 3.5 3.5 Example 1 4.3 4.3 4.3 4.4 Example 2 3.9 4.0 4.1 4.2 Example 3 3.8 3.5 3.8 3.7

As shown in Table 1, the seafood soup prepared by Example 1 according to the present invention showed a superior sensory score than the comparative example, and also in the description analysis, the seafood soup of the present invention reduced fishy taste and had a characteristic umami and sweet taste. The cool taste of seafood was harmonized and the overall taste was harmonious.

1 is a process chart showing the manufacturing method of the seafood soup of the present invention.

Claims (4)

In a seafood soup manufacturing method comprising seafood ingredients, seafood soup broth and seasoning, a) adding 50 parts by weight of shrimp, 50 parts by weight of bandang, 50 parts by weight of kelp and 50 parts by weight of radish to 2000 parts by weight of water and boiling for 10 to 30 minutes; b) adding 30 parts by weight of mussels and boiling for 5 minutes; c) adding 25 parts by weight of leek and 25 parts by weight of onion and boiling for 20 minutes; d) seasoning with 15 parts by weight of salt to prepare a seafood soup broth; And e) In the prepared seafood soup broth, octopus, octopus, squid, blue crab, shrimp, lobster, oysters, crab clam, mussel meat, shrimp meat, scallops, Chinese delicacies, clams, gonyi, champora, red seashells and midder 30 parts by weight of each seafood material, and 15 parts by weight of red pepper powder, 10 parts by weight of red pepper paste, 5 parts by weight of soy sauce, 5 parts by weight of ginger, 3 parts by weight of seasonings and 3 parts by weight of garlic, and then boiled for 15 minutes. The method of manufacturing seafood seafood with reduced fishy taste, characterized by manufacturing by increasing the sweet and umami taste. delete delete Sea fish tang is reduced by the fishy taste, characterized in that the manufacturing method of claim 1 is reduced and sweet and umami.

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