KR101132728B1 - A recipe for blowfish - Google Patents

Abstract

PURPOSE: A cooking method of blowfish using sauce containing wild vegetables is provided to slice the blowfish into the size and the thickness for eaters to easily eat the blowfish. CONSTITUTION: A cooking method of blowfish using sauce containing wild vegetables comprises the following: removing the skin, the head, intestines, and bones from the blow fish, and slicing the obtained flesh into the thickness of 1-8mm; mixing the wild vegetables with sugar in a ratio of 1:1, and aging the mixture for 80-100 days to obtain the sauce; mixing the sauce with garlic, sesame seed oil, and black pepper powder to obtain seasonings; mixing the blowfish slices(40) with the seasonings to obtain the seasoned blowfish slices; boiling spring onion, radish, onion, pear, dried shrimp, and other ingredients to prepare stock; inserting the stock with Korean leek, oenanthe javanica, and mushroom into a cooker, and supplying the seasoned blowfish slices into the cooker; and cooking the blowfish slices in the stock for 50-70 seconds. The wild vegetables are plantain, dandelion, mugwort, ixeridium dentatum, amaranthus mangostanus, or evening primrose.

Description

A recipe for blowfish

The present invention relates to a method of cooking puffer fish, and more particularly, to scoop the sack with bokbok to serve as shabu-shabu, fish meat and roast, so that you can taste a variety of dishes with unique taste and efficacy at once, It is about how to cook blowfish that can help.

The puffer fish is taxonomically referred to as puffer fish belonging to bokbok, fireball, turtle suit, thorn suit, etc. Usually, puffer fish refers to the puffer fish belonging to the bokbok family, and the puffer fish belonging to the bokbok family in the waters of our country It is known as 19 species including 18 species including magpies, and 1 species of thorns.

Meanwhile, the above blowfish has a deadly poison such as soy sauce, gonads, digestive tract, skin, etc. "tetrodotoxin", but if the detox treatment is not as good as the taste and nutritional fish.

In other words, puffer fish contains a large amount of vitamins and minerals, which are good for hangovers, and are low in fat, making them popular as diet foods. They also reduce cholesterol by promoting blood circulation, lowering blood alcohol concentrations, and breaking down fats. Because of its excellent effect, modern people adopt a variety of cooking methods to eat.

Commonly used cooking methods include a mixture of boiled bokuk (also called 'bokgiri'), a mixture of boiled broth, and red pepper powder and red pepper paste. Bokmaeuntang, boiled shabu-shabu cooked after lean meat, and plural meats.

Welfare is also called Bokseong-gun, and it is good for haejang with the taste of fresh broth. Buttercups are essential when boiling hot water. Buttercup is rich in vitamins, calcium, potassium and iron, and has a unique scent and detoxifies blood.

The method of boiling with Bokmaeuntang is similar, but it is different from adding red pepper powder and seasoning to make it spicy. It is better to use live fresh fish when boiling water. The dead blessing is because the moisture in the flesh drains out and it is not in good condition. In addition, in the case of dead blessings, the sweet flavor of inosinic acid is lost, so the plain taste unique to Welfare is not available.

Bok shabu shabu is a small piece of meat that is the innermost part of Bok shabu, which is lightly simmered in boiling darting water, and recently, boiled ribs, which are grilled on a brazier, bulgogi, which are grilled on a stone plate, and boiled meats on seasoned broth. A variety of cooking methods are used, such as plural meats, which are steamed steamed meals of thin meat and stomach.

However, these conventional blowfish has a limit to produce a lighter and cooler taste, improve the solid meat quality of the blowfish, doubling the taste, or eating a single dish is expensive and can not enjoy a variety of dishes together.

Document 1. Patent Registration No. 1061538 (Registered Aug. 26, 2011)

Therefore, the problem of the present invention devised to solve such a conventional drawback, seasoned puffer fish mixed with a puffer fish marinade made of an enzyme that scooped puffer fish sack to have a size and thickness that is easy to eat and aged sauces made of various wild grasses Is to provide a gun.

Another problem of the present invention is to put a butter, leek, enoki mushroom, mushrooms, mushrooms, etc. in the broth prepared by putting a variety of ingredients so that you can enjoy all the shabu shabu, meat and grilled at once.

Another problem of the present invention is to make it possible to enjoy shabu-shabu, meat and grilling together at once.

The present invention comprises the steps of preparing a blowfish fabric to remove the skin and head, guts, bones of the blowfish to have a thickness of 1 ~ 8mm lean meat obtained after washing clean;

Prepare a sauce obtained by mixing the wild grass obtained by mixing any one or more of plantain, dandelion, mugwort, bitterworm, samaritan, and moonflower in a weight ratio of 1: 1 with sugar, ripening for 80 to 100 days, and then extracting the stock solution. Making;

Preparing a seasoning obtained by mixing sauce 10cc, garlic 5g, sesame oil 5cc, and pepper 1g based on 100g of the puffer fish;

Mixing the seasoning and blowfish evenly characterized in that it is made through the step of producing a seasoned blowfish.

The present invention comprises the steps of preparing a blowfish fabric to remove the skin and head, guts, bones of the blowfish to be a thickness of 1 ~ 8mm live meat obtained after washing clean;

Prepare a sauce obtained by mixing the wild grass obtained by mixing any one or more of plantain, dandelion, mugwort, bitterworm, samaritan, and moonflower in a weight ratio of 1: 1 with sugar, ripening for 80 to 100 days, and then extracting the stock solution. Making;

Preparing a seasoning obtained by mixing sauce 10cc, garlic 5g, sesame oil 5cc, and pepper 1g based on 100g of the puffer fish;

Preparing the seasoned blowfish fabric by mixing the seasoning and puffer fish uniformly;

Leek, onions, radishes, pears, burdock, red pepper seeds, anchovy, dried shrimp, kelp, salt, water, puffer fish head and bones to boil at 100 ℃ temperature for 1 hour 30 minutes to 2 hours 30 minutes Manufacturing;

In the groove portion 30 of the cooker 10, 70 to 90% by weight of broth (50), 3 to 10% by weight of parsley, 3 to 10% by weight of leek, 2 to 8% by weight of mushrooms, 0.5 to 4% by weight of mushrooms It is characterized in that it comprises the steps of preparing the blowfish prepared by putting the cooked shabu-shabu and meat, grilled.

The present invention is a swelling puffer fish scoop of blowfish swelling to make a good size and thickness to eat a sauce made of various wild grasses such as plantain, dandelion, aging, etc. To provide.

In the present invention, put butter, leek, enoki mushroom, mushrooms, etc. in broth prepared by putting a variety of ingredients to put the broth while boiling to enjoy the shabu shabu and the meat, broiled roasted marinated puffer meat By allowing them to eat, you can enjoy both shabu-shabu, meat and grilled meat at once.

1 is a cross-sectional view showing a preferred embodiment of the present invention

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The pufferfish is prepared by using a lean meat obtained by removing the shell, gut, bone and head of the puffer fish to make a thickness of 1 to 8 mm.

One or more of the plantain, dandelion, mugwort, bittersweet, sageum, and moonshine flowers are mixed with sugar in a weight ratio of 1: 1 and aged for about 80 to 100 days. Mature to make enzymes.

Seasoning prepared by mixing garlic and sesame oil in the sauce or aged enzyme is mixed with puffer fish.

The seasoning is made by mixing the stock solution or sauce 10cc, garlic 5g, sesame oil 5cc, pepper 1g based on 100g blowfish.

Next, to prepare a broth, the broth is based on 120 kg of water 2kg leek, onion 1kg, radish 3kg, pear 1kg, burdock 1kg, red pepper seeds 300g, anchovy 200g, dried shrimp 300g, kelp 100g, salt 380g, blowfish head 15kg , Bone 5kg, dry shiitake 30g, seed 1kg, garlic 3kg mixed and boiled for about 1 hour 30 minutes to 2 hours 30 minutes at a temperature of 100 ℃ and cooled to room temperature.

1 is a cross-sectional view showing a preferred embodiment of the present invention, the cooker 10 is placed on the upper side of the fire has a protrusion 20 protruding upward in the center, the groove portion (in the circumferential direction of the protrusion 20) 30), the groove portion 30 has a broth (50) 70 to 90% by weight, buttercup 3 to 10% by weight, leek 3 to 10% by weight, enoki mushroom 2 to 8% by weight, matsutake mushroom 0.5 to 4 If the broth (40) is boiled while supplying the weight percent and heated, the puffer fish (40) can be eaten as grilled when cooked on the protrusion (20), and when the puffer fish (40) is cooked in the broth and enjoyed with shabu shabu and beef It can be.

In the case of eating by grilling and shabu-shabu and water meat, people who are made to eat and eat in nature can enjoy the blowfish simmered with one or more of mulberry leaves and sesame leaves. It will be good for your body.

It is possible to put together the at least one pickled pickles of medicinal pickles, pickles, briar, peach, pig potatoes and enjoy them as a wrap.

Example 1

(Method of manufacturing puffer fish)

Remove the skin, head, guts and bones of the puffer fish and wash it thoroughly. Then, lean the lean meat to a thickness of 1 to 8 mm.

Wild grass obtained by mixing any one or more of plantain, dandelion, mugwort, bitterworm, samarium, and moonflower is mixed with sugar in a weight ratio of 1: 1 and aged for 80 to 100 days. Alternatively, the source is aged for three years to prepare an enzyme.

The seasoning prepared by mixing garlic and sesame oil in the sauce or aged enzyme to prepare a puffer fish and mixed seasoned puffer fish.

The seasoning is obtained by mixing the stock solution or sauce 10cc, garlic 5g, sesame oil 5cc, pepper 1g based on 100g blowfish.

[Example 2]

(Manufacturing method of broth)

Based on 120 kg of water, 2 kg of leeks, 1 kg of onions, 3 kg of radishes, 1 kg of pears, 1 kg of burdock, 1 kg of red pepper seeds, 300 g of anchovies, 200 g of dried shrimp, 300 g of kelp, 100 g of salt, 380 g of puffer fish head, 15 kg of bone, 5 kg of dried shiitake, 1 kg of dried shiitake, garlic Mix 3kg to boil for 1 hour 30 minutes to 2 hours 30 minutes at a temperature of 100 ℃ to cool to room temperature to prepare a broth.

Example 3

(How to cook clothes)

Preparing a blowfish fabric obtained by mixing the seasoning with the blowfish fabric as described in Example 1;

Based on 120 kg of water, 2 kg of leeks, 1 kg of onions, 3 kg of radishes, 1 kg of pears, 1 kg of burdock, 1 kg of red pepper seeds, 300 g of anchovies, 200 g of dried shrimp, 300 g of kelp, 100 g of salt, 380 g of puffer fish head, 15 kg of bone, 5 kg of dried shiitake, 1 kg of dried shiitake, garlic Mixing 3kg to boil for 1 hour 30 minutes to 2 hours 30 minutes at a temperature of 100 ℃ to cool to room temperature to prepare a broth;

In the groove portion 30 of the cooker 10, 70 to 90% by weight of broth (50), 3 to 10% by weight of parsley, 3 to 10% by weight of leek, 2 to 8% by weight of mushrooms, 0.5 to 4% by weight of mushrooms Put the cooked puffer fish prepared while putting in the broth (50) to cook with shabu-shabu and water, or to enjoy the roasted by supplying the pufferfish seasoned to the projection 20.

The blowfish is preferably cooked for about 50 to 70 seconds.

It is possible to wrap any one or more of the shabu-shabu and braised puffer fish and cooked buttercups, leek, enoki mushroom, matsutake mushroom wrapped in any one or more of mulberry leaves, sesame leaves.

The present invention is to enjoy a variety of dishes such as blowfish cap shabu shabu and fish and grilled at a low cost using a single cooker, you can enjoy a variety of healthy pickles and the like.

10: cooker 20: protrusion
30: groove 40: puffer fish
50: broth

Claims (4)

A step of preparing a blowfish fabric to remove the skin, head, internal organs, and bones of the blowfish to make the lean meat 1 to 8 mm thick;
Prepare a sauce obtained by mixing the wild grass obtained by mixing any one or more of plantain, dandelion, mugwort, bitterworm, samaritan, and moonflower in a weight ratio of 1: 1 with sugar, ripening for 80 to 100 days, and then extracting the stock solution. Making;
Preparing a seasoning obtained by mixing sauce 10cc, garlic 5g, sesame oil 5cc, and pepper 1g based on 100g of the puffer fish;
Method of cooking a blowfish, characterized in that through the step of mixing the seasoning and puffer fish evenly to prepare a seasoned puffer fish.
A step of preparing a blowfish fabric to remove the skin, head, internal organs, and bones of the blowfish to make the lean meat 1 to 8 mm thick;
Prepare a sauce obtained by mixing the wild grass obtained by mixing any one or more of plantain, dandelion, mugwort, bitterworm, samaritan, and moonflower in a weight ratio of 1: 1 with sugar, ripening for 80 to 100 days, and then extracting the stock solution. Making;
Preparing a seasoning obtained by mixing sauce 10cc, garlic 5g, sesame oil 5cc, and pepper 1g based on 100g of the puffer fish;
Preparing the seasoned blowfish fabric by mixing the seasoning and puffer fish uniformly;
Leek, onions, radishes, pears, burdock, red pepper seeds, anchovy, dried shrimp, kelp, salt, water, puffer fish head and bones to boil at 100 ℃ temperature for 1 hour 30 minutes to 2 hours 30 minutes Manufacturing;
In the groove portion 30 of the cooker 10, 70 to 90% by weight of broth (50), 3 to 10% by weight of parsley, 3 to 10% by weight of leek, 2 to 8% by weight of mushrooms, 0.5 to 4% by weight of mushrooms The method of cooking a blowfish, characterized in that comprises the steps of preparing the puffer fish prepared while putting the cooked shabu-shabu, meat, grilled.
The method of claim 2,
Shabu-shabu, meat, and roasting step, put into the broth (50) supplied to the groove portion 30 formed in the cooker 10 to cook for 50 to 70 seconds, cooked with shabu-shabu and meat, or seasoning on the protrusions 20 A method of cooking blowfish, characterized in that it is cooked by grilling it for 50 to 70 seconds by feeding blowfish.
The method of claim 2,
The steps to prepare the broth are based on 120 kg of water, 2 kg of leeks, 1 kg of onions, 3 kg of radish, 1 kg of pears, 1 kg of burdock, 1 kg of red pepper seeds, 300 g of anchovies, 200 g of dried shrimp, 300 g of kelp, 100 g of salt, 380 g of blowfish, 15 kg of bonefish, 5 kg of bone A method of cooking a blowfish, characterized in that by mixing 30g above sea level, 1kg seed and 3kg garlic, boil it at a temperature of 100 ° C. for 1 hour 30 minutes to 2 hours 30 minutes and cool it to room temperature.

Images