KR101209547B1 - Method for gravy using a lotus leaf and cooking for gizzard shad using lotus leaf gravy - Google Patents
Method for gravy using a lotus leaf and cooking for gizzard shad using lotus leaf gravy Download PDFInfo
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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
- A23L23/00—Soups; Sauces; 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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
- A23V2200/00—Function of food ingredients
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Abstract
본 발명은 연근과 연잎을 주성분으로 하는 육수의 제조방법과 제조된 연잎 육수를 사용하여 조리되는 전어 요리의 제조방법에 관한 것으로, 더욱 자세하게는 연근을 삶아낸 물에 약간의 소금과 갖은 향신료를 넣고 다시 끓여낸 후 연잎을 소량씩 순차적으로 데침으로서 연잎속에 함유된 성분을 우려내고 농축시켜 요리의 기본 맛을 내는데 사용하는 육수를 제조하고 제조된 육수를 사용하여 강한 비린 맛과 잡내를 없앤 전어요리의 제조방법에 관한 것이다.The present invention relates to a method for producing broths containing lotus root and lotus leaf as a main ingredient, and a method for preparing sashimi cooked using the prepared lotus leaf broth. More specifically, a little salt and various spices are put into boiled lotus root water. After boiling again, the lotus leaf is sequentially simmered in small amounts in order to make the broth used to boil and concentrate the ingredients contained in the lotus leaf to make the basic taste of the dish, and to prepare the whole fish without strong fishy taste and miso using the prepared broth. It is about a method.
Description
본 발명은 연근과 연잎을 주성분으로 하는 육수의 제조방법과 제조된 연잎 육수를 사용하여 조리되는 전어 요리의 제조방법에 관한 것으로, 더욱 자세하게는 연근을 삶아낸 물에 약간의 소금과 갖은 향신료를 넣고 다시 끓여낸 후 연잎을 소량씩 순차적으로 데침으로서 연잎속에 함유된 성분을 우려내고 농축시켜 요리의 기본 맛을 내는데 사용하는 육수를 제조하고 제조된 육수를 사용하여 강한 비린 맛과 잡내를 없앤 전어요리의 제조방법에 관한 것이다.The present invention relates to a method for producing broths containing lotus root and lotus leaf as a main ingredient, and a method for preparing sashimi cooked using the prepared lotus leaf broth. More specifically, a little salt and various spices are put into boiled lotus root water. After boiling again, the lotus leaf is sequentially simmered in small amounts in order to make the broth used to boil and concentrate the ingredients contained in the lotus leaf to make the basic taste of the dish, and to prepare the whole fish without strong fishy taste and miso using the prepared broth. It is about a method.
일반적으로 육수는 고기를 삶은 물을 뜻하는 것으로 고기 대신에 멸치나 황태 등의 말린 생선이나 야채를 삶아내어 요리의 기본 맛을 이루도록 하는 것으로 요리의 종류에 따라 다양하게 사용되었다.In general, broth refers to water boiled meat. Instead of meat, it is used to boil dried fish or vegetables such as anchovies and yellow rice to make the basic taste of cooking.
근래 들어 건강한 삶을 향유하려는 웰빙 개념이 널리 퍼지게 되면서 건강에 유익하지 못한 포화지방이 많이 포함된 육류의 섭취를 줄이고 건강에 유익한 성분이 많이 포함된 야채를 많이 섭취하기 위한 욕구가 강해지고 있고 이를 반영하여 인체에 유익한 성분을 많이 포함한 야채를 이용한 육수가 다양하게 개발되어지고 있는 실정이다. Recently, as the well-being concept of enjoying a healthy life has become widespread, the desire to reduce the intake of meats containing saturated fats that are not good for health and to eat more vegetables that are high in healthful ingredients is reflected. The situation is being developed a variety of broth using vegetables containing a lot of beneficial ingredients to the human body.
한편, 연근과 연잎은 세포 노화와 암 등을 유발하는 유해산소를 60% 정도 제거해주는 항산화 효과가 있으며, 혈압 강하작용을 하는 생리활성성분(플라보노이드 화합물)도 다량 함유되어 있다. 또한 후천성면역결핍증(AIDS)바이러스인 HIV의 활동을 돕는 효소 프로테아제(Protease)생성을 40% 가량 억제하는 효과가 있는 것으로 최근 연구결과 밝혀졌으며, 치매예방 등에 좋은 성분인 레시틴이 다량 함유되어 있고, 남성에게는 정기를 굳게 하며, 여성에게 있어서는 피부미용, 생리문제를 이롭게하고, 토혈, 코피, 혈변 및 월경 과다와 산후의 부정출혈(不定出血)이 있는 여성에도 효과적인 것으로 알려져 있어 그 섭취가 점점 증가하고 있다. Meanwhile, lotus root and lotus leaf have an antioxidant effect that removes about 60% of harmful oxygen causing cell aging and cancer, and also contains a large amount of physiologically active ingredients (flavonoid compounds) that lower blood pressure. In addition, recent studies have shown that it has an effect of inhibiting about 40% of the production of enzyme protease (AIDS), which assists HIV, which is an AIDS virus, and contains a large amount of lecithin, a good ingredient for preventing dementia. It is known to be effective for women who have firmed regularity, benefits skin care and menstrual problems for women, and is effective for women with bleeding, nosebleeds, bloody stool and excessive menstruation, and postpartum irregular bleeding. .
그러나 연근이나 연잎을 섭취하기 위해서는 연근은 삶아 간장과 물엿으로 조려서 조림으로 먹거나 부쳐서 전으로 먹고, 연잎은 분말을 내어 사용하거나 씻은 쌀과 함께 쪄내어 연잎밥으로 섭취하는 등 그 사용이 한정되어 있어 다양하게 소비되지 못한다는 문제점이 있고, 연근이나 연잎을 이용하여 쉽고 간편하게 조리할 수 있는 새로운 요리법이 요구되어져 왔다.However, in order to consume lotus root or lotus leaf, lotus root is boiled, boiled with soy sauce and starch syrup, eated by boiled or eaten before jeon, and lotus leaf is used as powdered rice or steamed with washed rice and consumed as lotus leaf rice. There is a problem that can not be consumed, a new recipe that can be easily and simply cooked using lotus root or lotus leaf has been required.
또한, 전어는 청어목 청어과의 바닷물고기로 많이 잡히는 중요한 수산 자원의 하나로 특히 가을에 맛이 좋아 구이나 뼈회 젓갈로 널리 소비되고 있다.In addition, the smelt is one of the important fishery resources that are caught a lot of the saltwater fish of herring, herring wood is widely consumed as grilled or bone sashimi.
그러나 전어는 특히 맛이 좋다는 가을에 구이나 회로 소비되어지는 한철 생선으로 인식되고 있어 사철 내내 소비할 수 있도록 다양한 요리법이 요구되고 있는 실정이다.However, since the sashimi is especially regarded as a seasonal fish that is consumed in roasting or sashimi in autumn when it tastes good, various recipes are required to consume all seasons.
본 발명의 첫 번째 목적은 연잎과 연근을 지속적으로 섭취할 수 있도록 대부분의 요리에 사용되어지는 육수의 주재료를 연잎과 연근으로 하는 연잎 육수의 제조방법을 제공하기 위한 것이고,The first object of the present invention is to provide a method for producing a lotus leaf broth using lotus leaf and lotus root as the main ingredient of the broth used in most dishes to continuously intake lotus leaf and lotus root,
본 발명의 두 번째 목적은 제조된 연잎육수를 이용하여 잡내와 비린내를 제거하여 누구나 쉽게 즐길 수 있는 다양한 전어의 요리방법을 제공하여 연잎 재배 농가와 전어를 잡는 어부들에게 안정적인 소득원을 제공할 수 있도록 하기 위한 것으로 The second object of the present invention by using the produced lotus leaf broth to remove the catch and fishy to provide a variety of cooking methods that can be easily enjoyed by anyone to provide a stable income source to the cultivation of lotus leaf farmers and fishermen catching the word To
본 발명은 깨끗이 세척한 연근을 물에 넣어 끓인 뒤 삶아진 연근을 건져내고 연근 삶은 물에 소량의 소금과 대나무잎, 솔잎, 월계수잎, 정향, 양파, 청양고추 및 뽕잎을 넣고 끓인 후 끓은 물만 취하여 계속 끓이면서 연잎을 소량씩 순차적으로 데쳐냄으로서 다량의 연잎 성분이 농축된 연잎 육수를 완성하고 완성된 연잎 육수를 사용하여 다양한 전어 요리를 만들도록 한 것이다.The present invention boils the washed lotus root in water and boiled after removing the boiled lotus root and a small amount of salt and bamboo leaves, pine needles, laurel leaves, cloves, onions, green peppers and mulberry leaves in boiled lotus root water and boiled after taking only boiled water Boiling the lotus leaf in small portions in succession while boiling, completes the lotus leaf broth with a large amount of lotus leaf ingredients, and uses the finished lotus leaf broth to make various dish.
본 발명은 항산화효과과 혈압강화작용 등의 유용한 연근과 연잎을 이용하여 제조할 수 있는 새로운 육수와 전어 요리를 제공함으로서 인체에 유익할 뿐 아니라 연잎 육수에 의한 새로운 풍미를 나타낼 수 있어 연근과 연잎 및 전어의 소비를 증대시켜 농어촌 소득에 기여할 수 있다는 장점이 있다. The present invention is not only beneficial to the human body by providing a new broth and sashimi dishes that can be prepared using the useful lotus root and lotus leaf, such as antioxidant effect and blood pressure strengthening effect, it can show a new flavor by lotus leaf broth, lotus root and lotus leaf and whole fish It can also contribute to rural and rural incomes by increasing consumption.
제1도는 본 발명에 따른 연잎 육수의 제조 공정도.
제2도는 본 발명에 따른 연잎 육수를 이용한 전어 강정의 제조 공정도.
제3도는 본 발명에 따른 연잎 육수를 이용한 전어 튀김의 제조 공정도
제4도는 본 발명에 따른 연잎 육수를 이용한 전어 커틀렛의 제조 공정도
제5도는 본 발명에 따른 연잎 육수를 이용한 전어 고추장 양념구이의 제조 공정도
제6도는 본 발명에 따른 연잎 육수를 이용한 전어 찜의 제조 공정도1 is a manufacturing process of the lotus leaf broth according to the present invention.
Figure 2 is a manufacturing process of the sashimi Gangjeong using lotus leaf broth according to the present invention.
3 is a manufacturing process of the fried fritters using lotus leaf broth according to the present invention
4 is a process chart of the production of cutlet cutlet using lotus leaf broth according to the present invention
5 is a manufacturing process diagram of grilled marinated red pepper paste using lotus leaf broth according to the present invention
6 is a manufacturing process of steamed sashimi using lotus leaf broth according to the present invention
본 발명에 따른 연잎 육수는 깨끗이 세척한 연근을 물에 넣어 끓인 뒤 삶아진 연근을 건져내고 연근 삶은 물에 소량의 소금과 대나무잎, 솔잎, 월계수잎, 정향, 양파, 청양고추 및 뽕잎을 넣고 끓인 후 끓은 물만 취하여 계속 끓이면서 연잎을 소량씩 순차적으로 데쳐냄으로서 다량의 연잎 성분이 농축되어지는 것을 특징으로 한다.The lotus leaf broth according to the present invention is boiled after putting the washed lotus root in water to remove the boiled lotus root and put a small amount of salt and bamboo leaves, pine needles, bay leaf, clove, onion, cheongyang pepper and mulberry leaves in boiled lotus root water. It is characterized by the fact that a large amount of lotus leaf components are concentrated by continuously boiling the water and boiling the lotus leaf sequentially in small amounts.
본 발명의 전어 요리는 상기한 방법으로 제조한 연잎 육수와 연잎 육수를 제조하기 위해 데친 연잎을 이용하여 전어의 비린맛과 잡내를 제거하여 전어 고유의 고소함과 풍미를 느낄 수 있도록 한 전어의 요리 방법으로 이루어진 것을 특징으로 한다.The cooking method of the present invention is to remove the fishy taste and scent of the sashimi using the lotus leaf broth prepared in the above-described method to produce the lotus leaf broth and lotus leaf broth, so that you can feel the savory and flavor unique to the sashimi Characterized in that consisting of.
이하에서는 본 발명의 실시 예에 따라 연잎 육수를 제조하고 제조된 연잎 육수를 사용하여 조리되는 다양한 전어의 요리 방법에 대하여 자세히 설명하기로 한다.Hereinafter will be described in detail with respect to the cooking method of the various sashimi prepared by using the prepared lotus leaf broth and prepared lotus leaf broth according to an embodiment of the present invention.
이하 실시 예를 통해 본 발명을 보다 상세히 설명하고자 한다. 이하의 실시 예는 본 발명을 오로지 예시하여 설명하기 위한 것이다. 또한, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시 예에 의하여 제한되지 않는다는 것은 당해 기술 분야에서 통상의 지식을 가진 자에 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to the following examples. The following examples are intended to illustrate only the invention. In addition, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention.
이하에서 언급되어지는 용량 단위로 1 작은술은 5 밀리리터, 1 큰술은 15 밀리리터 1 컵은 200 밀리리터의 용량을 갖는 것으로 하고 개나 장 또는 쪽으로 표시된 재료는 특히 크거나 작은 것을 제외하고 평균의 것을 기준으로 한다. In the following dosage units, 1 teaspoon is 5 milliliters, 1 tablespoon is 15 milliliters, and 1 cup is 200 milliliters. do.
[실시예 1] 연잎 육수의 제조 Example 1 Preparation of Lotus Leaf Stock
제1 실시 예에 의해 연잎 육수를 제조하는 공정은 다음과 같다.The process of manufacturing the lotus leaf broth according to the first embodiment is as follows.
먼저, 선별된 연잎과 연근을 깨끗이 세척하여 준비하는 세척공정(11)과 세척된 연근을 물에 넣고 끓여 삶는 1차 끓임공정(12)과 삶아낸 연근을 건져내는 1차 분리공정(13)과 연근 삶은 물에 소량의 소금과 대나무잎, 솔잎, 월계수잎, 정향, 양파, 청양고추 및 뽕잎을 넣고 끓이는 2차 끓임공정(14)과 끓인 대나무잎, 솔잎, 월계수잎, 정향, 양파, 청양고추 및 뽕잎의 건더기를 건져내는 2차 분리공정(15) 과 2차 분리를 마친 물을 계속 끓이면서 연잎을 소량씩 순차적으로 데쳐내는 연잎 데침공정(16)을 통해 연잎 육수를 만들고 만들어진 육수에 포함된 부유물을 면포로 걸러 부유물을 제거하는 부유물 제거공정(17) 및 부유물이 제거된 육수를 끓이는 3차 끓임공정(18)을 통해 연잎 육수를 완성하여 식힌 후 냉장 보관한다. First, the washing step (11) to clean and prepare the selected lotus leaf and lotus root, the first boiling step (12) to boil the boiled lotus root in water and the first separation step (13) to deliver the boiled lotus root and Boiled bamboo leaves, pine leaves, pine needles, bay leaves, cloves, onions, cheongyang peppers and mulberry leaves in a second boiling process (14) and boiled bamboo leaves, pine needles, bay leaves, cloves, onions, cheongyang pepper Float included in the broth made by making the lotus leaf broth through the secondary separation process (15) for picking up the mulberry leaves and the lotus leaf poaching process (16) to continuously boil the lotus leaf in small amounts sequentially while continuing to boil the water after the secondary separation After removing the floating material to remove the suspended solids with a cotton cloth (17) and through the third boiling process (18) to boil the broth from which the suspended solids are removed to cool and store the refrigerated lotus leaf.
실시 예에 따르면, 상기 1차 끓임공정(12)은 세척된 연근 1킬로그램(kg)을 물 5리터(ℓ)에 넣고 섭씨 100도 이상에서 1시간 내지 2시간을 가열하여 연근에 포함된 영양분이 충분히 육수에 빠져나오게 한 후 삶아진 연근은 따로 취하여 전이나 튀김 또는 밑반찬 등으로 사용할 수 있다.According to an embodiment, the first boiling process 12 is put 1 kg (kg) of washed lotus root in 5 liters (L) of water and heated to 1 to 2 hours at 100 degrees Celsius or more to the nutrient contained in the lotus root After enough broth, boiled lotus root can be taken separately and used as a pan, fried or side dish.
상기 2차 끓임공정(14)은 연근을 삶은 물 2리터(ℓ)에 소금 1 작은술, 대나무잎 5쪽, 솔잎 3그램, 월계수잎 2개, 정향 2개, 양파 1/2쪽, 청양고추 5개와 뽕잎 15그램을 넣고 섭씨 100도 이상에서 20분 내지 25분을 가열하여 끓여낸다.The secondary boiling process (14) is 1 liter of salt in 2 liters (ℓ) of water boiled lotus root, 5 leaves of bamboo leaves, 3 grams of pine needles, 2 laurel leaves, 2 cloves, 1/2 onion, cheongyang pepper Add 5 grams and 15 grams of mulberry leaves and boil for 20 to 25 minutes at 100 degrees Celsius or higher.
이때, 상기 뽕잎은 6 ~ 7월경 채집하여 자연 건조시킨 야생 재래종을 선정하여 사용한다. At this time, the mulberry leaves are used by selecting wild native species naturally collected by harvesting around June ~ July.
상기 연잎 데침공정(16)은 2차 끓임공정(14)을 통해 삶아낸 대나무잎, 솔잎, 월계수잎, 정향, 양파, 청양고추 및 뽕잎을 모두 건져내고 재차 섭씨 100도 이상으로 가열하면서 두장 또는 세장의 연잎을 3분 내지 4분정도 데쳐내고 데치기 전의 생연잎을 두 세장씩 순차적으로 데쳐낸다.The lotus leaf poaching process (16) is to remove all the bamboo leaves, pine needles, laurel leaves, cloves, onions, cheongyang pepper and mulberry leaves boiled through the second boiling process (14) and heated two or three pieces while heating again to 100 degrees Celsius or more Boil the lotus leaves for 3 to 4 minutes, then blanch the live leaves before poaching two or three pieces sequentially.
이때, 상기 연잎은 줄기를 제거하고 잎만을 데치고 약리효과가 없다고 알려진 일반 연잎보다 약리효과를 가지는 백연잎만을 사용함이 바람직하다. At this time, it is preferable to use only the white lotus leaf having a pharmacological effect than the lotus leaf is known to remove the stem and only the leaves and no pharmacological effect.
이때, 데쳐진 연잎은 잘 펴서 냉장 보관하다가 후술되는 전어 요리에 사용된다.At this time, the poached lotus leaf is used in the smelt dish to be described later while cold storage.
상기 3차 끓임공정(18)은 대나무잎, 솔잎, 월계수잎, 정향, 양파, 청양고추 및 뽕잎의 찌꺼기가 포함되지 않도록 면포로 걸러낸 연잎 육수를 섭씨 100도 이상에서 5분 내지 10분 정도 가열한 후 자연 냉각시켜 연잎 육수를 완성하고 섭씨 0도로 냉장보관하면서 꺼내어 사용하면 되는 것이다. The third boiling process (18) is to heat the lotus leaf broth filtered with cotton cloth 5 minutes to 10 minutes or more so as not to include the residue of bamboo leaves, pine needles, laurel leaves, cloves, onions, cheongyang pepper and mulberry leaves After cooling naturally, the lotus leaf broth is completed and stored at 0 degrees Celsius.
[실시예 2] 전어 강정의 제조Example 2 Preparation of Whole Word Kang
제1 실시 예에 의해 제조된 연잎 육수를 사용하여 제2 실시 예에 의해 전어 강정을 제조하는 공정은 다음과 같다. Using the lotus leaf broth prepared according to the first embodiment, the process of preparing a horseradish jeongjeong by the second embodiment is as follows.
전어의 머리와 내장을 제거하고 3장 뜨기 한 전어를 세척한 후 수분을 제거하는 전어 준비공정(21)과 연잎 데침공정(16)을 통해 데쳐 위아래로 놓인 연잎 사이로 준비된 전어를 놓고 제1실시 예를 통해 제조된 연잎 육수와 맛술을 섞어 부어 전어와 데친 연잎이 잠기도록 담가두는 전어 숙성공정(22)과 양파와 마늘을 갈은 즙을 물에 넣어 센불로 10 내지 15분간 가열시켜 조린 다음 약한 불로 5분간 끓여 식힌 양파마늘즙에 연잎 육수와 고추장, 청양고추가루, 맛술, 물엿, 토마토케첩, 설탕 및 백후추를 넣어 혼합한 후 냉장 보관하여 숙성하는 양념소스 준비공정(23)과 숙성된 전어를 약 1 센티미터의 크기로 어슷썰어 백후추와 소금과 참기름으로 밑간하는 밑간공정(24)과 제1실시 예를 통해 제조된 연잎 육수에 달걀과 전분가루와 잘게 썰어 냉장 보관한 생연잎을 혼합하여 반죽하는 튀김옷 형성공정(25)과 상기 튀김옷 형성공정(25)을 통해 형성된 튀김옷에 밑간공정(24)을 통해 간해진 전어를 넣고 버무린 후 섭씨 160 내지 170도의 온도로 기름에서 두 번이상 튀겨내는 튀김공정(26) 및 팬(pan)에 양념소스 준비공정(23)을 통해 준비한 양념소스를 넣어 데운 후 튀겨진 전어를 넣고 양념소스가 베도록 버무리는 혼합공정(27)을 통해 전어강정을 완성하였다.After removing the head and the intestines of the fish and washing the three floated fish, place the prepared fish between the lotus leaf placed up and down through the pre-preparation process 21 and the lotus leaf poaching process (16) to remove the moisture 1st embodiment Mix the lotus leaf broth and taste liquor prepared through the simmering soy sauce and boiled lotus leaf soaked soaking (22) and put the juice of ground onions and garlic in water and boiled over high heat for 10 to 15 minutes and boiled over low heat Prepare the seasoning sauce (23) and matured sage which are mixed with lotus leaf broth, red pepper paste, cheongyang red pepper, taste liquor, syrup, tomato ketchup, sugar and white pepper and boiled for 5 minutes. Freshly sliced and stored in a lotus leaf broth prepared according to the first embodiment (24) and sliced and refrigerated in a lotus leaf broth prepared in Example 1 Mixing and kneading the fried clothes forming step (25) and the fried clothes formed through the frying clothes forming process (25) and put the sashimi through the base process (24) and tossed at least twice in oil at a temperature of 160 to 170 degrees Celsius Put the seasoning sauce prepared in the deep-fried frying process 26 and the pan sauce pan preparation step 23, warm it up, and then add the fried scoop and mix it so that the seasoning sauce is cut. Was completed.
실시 예에 따르면, 상기 전어 숙성공정(22)은 제1실시 예를 통해 제조된 연잎 육수와 맛술을 10 : 3의 비율로 혼합하여 사용하고 섭씨 0 내지 4도로 냉장하여 숙성시간을 30분으로 하였을 때, 전어가 무르지 않아 탱탱한 치감을 유지하고 비린 맛과 잡내를 충분히 제거할 수 있으며 전어 고유한 맛과 함께 연잎 육수에 의한 풍미가 최대가 되는 것을 확인할 수 있었다.According to the embodiment, the sashimi ripening step 22 was used by mixing the lotus leaf broth and taste liquor prepared in the first embodiment in a ratio of 10: 3 and refrigerated at 0 to 4 degrees Celsius to have a ripening time of 30 minutes When the smelt is not soft, it maintains a firm texture and removes fishy taste and mischief, and it can be confirmed that the flavor of lotus leaf broth is maximized along with the unique taste of scorpion.
상기 양념소스 준비공정(23)을 통해 제조되는 양념소스는 양파마늘즙 1/2 작은술과 제1실시 예를 통해 제조된 연잎 육수 4큰술과 고추장 2큰술과 청양고추가루 1큰술과 맛술 1작은술과 물엿 4큰술과 토마토케첩 2큰술과 설탕 1큰술 및 소량의 백후추를 혼합하여 버무린 뒤 섭씨4도로 72시간 이상 냉장보관함으로서 만들어 진다. Seasoning sauce prepared through the seasoning sauce preparation step (23) is 1/2 tablespoon onion garlic juice and 4 tablespoons lotus leaf broth prepared by the first embodiment and 2 tablespoons red pepper paste and 1 tablespoon Cheongyang pepper powder and 1 teaspoon It is made by mixing and mixing 4 tablespoons of sake starch syrup, 2 tablespoons tomato ketchup, 1 tablespoon sugar, and a small amount of white pepper and refrigerated for 4 hours at 4 degrees Celsius.
상기 튀김옷 형성공정(26)을 통해 제조되는 튀김옷은 푼 달걀 1큰술과 전분가루 4큰술과 제1실시 예를 통해 제조된 연잎 육수 1큰술 및 잘게 썬 생연잎 1/2작은술을 넣고 혼합하여 반죽한다. The fried clothes prepared through the frying cloth forming process 26 are mixed with 1 tablespoon of unwrapped eggs and 4 tablespoons of starch powder and 1 tablespoon of lotus leaf broth prepared by the first embodiment and 1/2 teaspoon of chopped raw lotus leaf. do.
상기의 방법에 따라 조리된 전어 강정을 접시에 담아 다진 호두, 슬라이스한 아몬드, 땅콩, 볶은 참깨 등을 고명으로 얹어 내놓으면 된다.Put the kanggangjeong cooked according to the above method on a plate and chopped walnuts, sliced almonds, peanuts, roasted sesame seeds and garnish with garnish.
[실시예 3] 전어 튀김의 제조Example 3 Preparation of Fried Fish
제1 실시 예에 의해 제조된 연잎 육수를 사용하여 제3 실시 예에 의해 전어 튀김을 제조하는 공정은 다음과 같다.Using the lotus leaf broth prepared according to the first embodiment the process of producing a frying fry according to the third embodiment is as follows.
전어의 머리와 내장을 제거하고 3장 뜨기 한 전어를 세척한 후 수분을 제거하는 전어 준비공정(31)과 연잎 데침공정(16)을 통해 데쳐 위아래로 놓인 연잎 사이로 준비된 전어를 놓고 제1 실시 예를 통해 제조된 연잎 육수와 맛술을 섞어 부어 전어와 데친 연잎이 잠기도록 담가두는 전어 숙성공정(32)과 동일한 비율로 혼합된 밀가루와 전분과 튀김가루를 잘게 썰어 냉장 보관한 생연잎과 함께 계란 노른자를 푼 찬물에 혼합하여 반죽하는 튀김옷 준비공정(33)과 상기 전어 준비공정(31)을 통해 준비된 전어에 튀김옷을 입혀 섭씨 160 내지 170도의 온도로 기름에서 튀겨내는 튀김공정(34)을 통해 전어튀김을 완성하고 제1실시 예를 통해 제조된 연잎 육수에 강판에 간무와 간장과 맛술, 설탕 및 다진 실파를 배합하는 양념소스 준비공정(35)을 통해 준비된 양념소스에 찍어 먹을 수 있도록 하였다.After removing the head and the intestines of the fish and washing the three pieces of dried fish, place the prepared fish between the lotus leaf placed up and down through the pre-preparation process (31) and lotus leaf poaching process (16) to remove moisture 1st embodiment Egg yolk with fresh leaf leaves, which were chopped and mixed with flour, starch and fried flour at the same rate as the aging process (32). Fried cloth prepared by mixing the cold water prepared in step (33) and the fry prepared in the pre-preparation process (31) and fried in a frying process (34) fried in oil at a temperature of 160 to 170 degrees Celsius Seasoning sauce prepared through the seasoning sauce preparation step 35 of mixing the soy radish and soy sauce, sake, sugar and chopped green onion on the grater to the lotus leaf broth prepared according to the first embodiment It was to eat dip.
실시 예에 따르면, 상기 전어 숙성공정(32)은 제1실시 예를 통해 제조된 연잎 육수와 맛술을 10 : 3의 비율로 혼합하여 사용하고 숙성시간을 30분으로 하였을 때, 전어가 무르지 않아 탱탱한 치감을 유지하고 비린 맛과 잡내를 충분히 제거할 수 있으며 전어 고유한 맛과 함께 연잎 육수에 의한 풍미가 최대가 되는 것을 확인할 수 있었다.According to the embodiment, the sashimi ripening step 32 is used by mixing the lotus leaf broth and taste liquor prepared in the first embodiment in a ratio of 10: 3 and when the maturation time is 30 minutes, the sashimi is not soft and firm It was able to maintain the sense of smell and remove fishy taste and squid, and the flavor of lotus leaf broth was maximized with the unique taste of the whole fish.
상기 튀김옷 준비공정(33)을 통해 만들어지는 튀김옷은 밀가루와 전분가루와 튀김가루를 동일한 비율로 섞은 튀김옷 가루 1컵과 가늘게 썬 생연잎 1작은술을 계란의 노른자만을 푼 찬물 1리터에 혼합하여 반죽한다.The frying cloth produced by the frying cloth preparation process 33 is mixed with 1 cup of frying cloth powder and 1 teaspoon of finely sliced raw lotus leaf mixed with flour and starch powder and frying powder in 1 liter of cold water that only egg yolk is kneaded. do.
상기 양념소스 준비공정(35)을 통해 제조되는 양념소스는 제1실시 예를 통해 제조된 연잎 육수 3큰술에 강판에 간 무 1큰술과 간장 1큰술과 맛술 1큰술과 설탕 1/2큰술과 다진 실파를 혼합하여 준비한다.Seasoning sauce prepared through the seasoning sauce preparation process 35 is 1 tablespoon of grated radish and 1 tablespoon of soy sauce and 1 tablespoon of soy sauce and 1 tablespoon of sugar and 1/2 tablespoon sugar Prepare by mixing the green onions.
상기의 방법에 따라 만들어진 전어튀김은 따로 담은 양념소스와 함께 내놓아 전어튀김을 양념소스에 찍어 먹을 수 있도록 하면 된다. The fried fritters made according to the above method can be served together with the seasoning sauce separately so that the fried fritters can be eaten with the sauce.
[실시예 4] 전어 커틀렛의 제조Example 4 Preparation of Whole Cutlet
제1 실시 예에 의해 제조된 연잎 육수를 사용하여 제4 실시 예에 의해 전어 커틀렛을 제조하는 공정은 다음과 같다.Using the lotus leaf broth prepared by the first embodiment to prepare a cutlet cutlet according to the fourth embodiment is as follows.
전어의 머리와 내장을 제거하고 3장 뜨기 한 전어를 세척한 후 수분을 제거하는 전어 준비공정(41)과 연잎 데침공정(16)을 통해 데쳐 위아래로 놓인 연잎 사이로 준비된 전어를 놓고 제1 실시 예를 통해 제조된 연잎 육수와 맛술을 섞어 부어 전어와 데친 연잎이 잠기도록 담가두는 전어 숙성공정(42)과 제1실시 예를 통해 제조된 연잎 육수에 잘게 썰어 냉장 보관한 생연잎을 혼합한 빵가루와 풀어 논 계란 및 밀가루를 각각 분리시켜 준비하는 튀김옷 형성공정(43)과 상기 전어 준비공정(41)을 통해 준비된 전어를 튀김옷 형성공정(43)에서 준비된 밀가루와 계란과 빵가루를 순차적으로 입혀 섭씨 160 내지 170도의 온도로 기름에서 튀겨내는 튀김공정(44)을 통해 전어커틀렛을 완성하고 제1실시 예를 통해 제조된 연잎 육수와 마요네즈와 파인애플과 레몬즙과 설탕과 양파와 백후추와 소금 및 연겨자를 혼합하여 갈아낸 후 잘게 썰어 냉장 보관한 생연잎을 혼합하는 양념소스 준비공정(45)을 통해 만들어진 소스와 함께 먹도록 하였다.After removing the head and the intestines of the fish and washing the three pieces of dried fish, place the prepared fish between the lotus leaf placed up and down through the pre-preparation process (41) and lotus leaf poaching process (16) to remove moisture 1st embodiment Mixing the crushed lotus leaf broth and taste liquor soaked so that the simmered and boiled lotus leaf soaked soaking (42) and crushed and stored in the lotus leaf broth prepared according to the first embodiment finely crushed and stored bread flour and Flour, eggs and bread flour prepared in the fried cloth forming step 43 and the prepared jeonse preparation step (41) prepared by separating the uncooked eggs and flour, respectively, sequentially coated with 160 to Celsius Through the frying process (44), which is fried in oil at a temperature of 170 degrees, the cutlet cutlet is completed, and the lotus leaf broth, mayonnaise, pineapple, lemon juice, and snow prepared according to the first embodiment And onions to eat and were back with pepper and salt and sauce made with spice sauce preparation process (45) for mixing a raw finely sliced refrigerated lotus After taking the soft ground and mixed with mustard.
실시 예에 따르면, 상기 전어 숙성공정(42)은 제1실시 예를 통해 제조된 연잎 육수와 맛술을 10 : 3의 비율로 혼합하여 사용하고 숙성시간을 30분으로 하였을 때, 전어가 무르지 않아 탱탱한 치감을 유지하고 비린 맛과 잡내를 충분히 제거할 수 있으며 전어 고유한 맛과 함께 연잎 육수에 의한 풍미가 최대가 되는 것을 확인할 수 있었다.According to the embodiment, the sashimi ripening step 42 is used by mixing the lotus leaf broth and taste liquor prepared in the first embodiment in a ratio of 10: 3 and when the maturation time is 30 minutes, the sashimi is not soft and firm It was able to maintain the sense of smell and remove fishy taste and squid, and the flavor of lotus leaf broth was maximized with the unique taste of the whole fish.
상기 튀김옷 형성공정(43)의 빵가루는 제1실시 예를 통해 제조된 연잎 육수 3큰술에 잘게 썬 생연잎 1/2작은술을 빵가루 1컵에 혼합하여 사용하였다.The bread crumb of the frying cloth forming process 43 was used by mixing 1/2 teaspoon of fresh leaf chopped into 3 tablespoons of lotus leaf broth prepared in the first embodiment in 1 cup of bread crumbs.
상기 양념소스 준비공정(45)을 통해 제조되는 양념소스는 제1실시 예를 통해 제조된 연잎 육수 1큰술에 마요네즈 3큰술과 파인애플 1개와 레몬즙 2큰술과 설탕 1큰술과 양파 1/2개와 소량의 소금과 연겨자를 넣고 믹서로 갈아낸 뒤 잘게 썬 생연잎과 혼합하여 준비한다. Seasoning sauce prepared through the seasoning sauce preparation step 45 is 1 tablespoon of lotus leaf broth prepared in the first embodiment, 3 tablespoons of mayonnaise, 1 pineapple, 2 tablespoons of lemon juice, 1 tablespoon of sugar, 1/2 onion, and a small amount. Add salt and mustard, grind in a mixer and mix with finely sliced raw lotus leaves.
상기의 방법에 따라 만들어진 전어커틀렛에 양념소스를 얹고 샐러드나 스프 등을 곁들어 내어 먹을 수 있도록 하면 된다. Place the sauce cut on the cutlet prepared according to the above method and serve with salad or soup.
[실시예 5] 전어 고추장 양념구이의 제조Example 5 Preparation of Grilled Seasoned Red Pepper Paste
제1 실시 예에 의해 제조된 연잎 육수를 사용하여 제5 실시 예에 의해 전어 고추장 양념구이를 만드는 공정은 다음과 같다.Using the lotus leaf broth prepared according to the first embodiment the process of making grilled marinated red pepper paste sauce according to the fifth embodiment is as follows.
활전어의 아가미와 비늘을 제거하고 깨끗이 세척한 후 수분을 제거하는 전어 준비공정(51)과 연잎 데침공정(16)을 통해 데쳐 위아래로 놓인 연잎 사이로 준비된 전어를 놓고 제1 실시 예를 통해 제조된 연잎 육수와 맛술을 부어 전어와 데친 연잎이 잠기도록 담가두는 전어 숙성공정(52)과 제1실시 예를 통해 제조된 연잎 육수와 양파와 마늘을 갈은 즙을 물에 넣어 센불로 10 내지 15분간 가열시켜 조린 다음 약한 불로 5분간 끓여 식힌 양파마늘즙과 고추장과 청양고추가루와 맛술과 물엿과 설탕과 소량의 참기름과 백후추를 배합하여 72시간동안 냉장 보관시켜 숙성하는 고추장양념 준비공정(53)을 통해 고추장양념을 만들어 숙성된 전어를 고추장양념이 고루 베이도록 그릴로 구우면서 발라주는 전어 구이공정(54)을 통해 전어 고추장 양념구이를 완성하였다.Prepared by removing the gills and scales of the live fish, and then cleansed, and then remove the water, place the prepared word through the lotus leaf boiled up and down through the lotus leaf poaching process (16) prepared by the first embodiment Pour the lotus leaf broth and taste liquor soaked soaked and dried lotus leaf immersed in the eoje mature process (52) and the ground juice of lotus leaf broth and onion and garlic prepared by the first embodiment in water and put into the water for 10 to 15 minutes Boiled and boiled over low heat for 5 minutes, cooled with onion garlic juice, red pepper paste, cheongyang red pepper powder, sake powder, starch syrup, sugar, a small amount of sesame oil and white pepper, and refrigerated for 72 hours. Through the grilling process (54), the complete marinated red pepper paste sauce was completed. .
실시 예에 따르면, 상기 전어 숙성공정(52)은 제1실시 예를 통해 제조된 연잎 육수에 30분간 숙성하였을 때, 전어가 무르지 않아 탱탱한 치감을 유지하고 비린 맛과 잡내를 충분히 제거할 수 있으며 전어 고유한 맛과 함께 연잎 육수에 의한 풍미가 최대가 되는 것을 확인할 수 있었다.According to the embodiment, when the aging of the whole fish 52 is aged for 30 minutes in the lotus leaf broth prepared according to the first embodiment, the smelt is not soft to maintain a firm sense of texture and remove fishy taste and scoop enough In addition to the inherent taste it was confirmed that the maximum flavor of the lotus leaf broth.
상기 고추장양념 준비공정(53)을 통해 제조되는 고추장양념은 제1실시 예를 통해 제조된 연잎 육수 2큰술에 양파마늘즙 1/2작은술과 고추장 2큰술과 청양고추가루 1큰술과 맛술 1작은술과 물엿 1큰술과 설탕 1작은술과 소량의 참기름과 백후추를 배합한 후 섭씨 4도의 냉장고에 72시간이상 보관 숙성시켜 준비한다. The red pepper paste seasoning prepared through the red pepper paste seasoning preparation process 53 is 2 tablespoons of lotus leaf broth prepared by the first embodiment, 1/2 teaspoon of onion garlic juice, 2 tablespoons of red pepper paste, 1 tablespoon of cheongyang pepper, and 1 small teaspoon. Prepare 1 tablespoon of alcohol, starch syrup, 1 teaspoon of sugar, a small amount of sesame oil, and white pepper, and then store and mature in a refrigerator at 4 degrees Celsius for at least 72 hours.
[실시예 6] 전어 찜의 제조Example 6 Preparation of Steamed Sago
제1 실시 예에 의해 제조된 연잎 육수를 사용하여 제6 실시 예에 의해 전어 찜을 만드는 공정은 다음과 같다.The process of making steamed sashimi according to the sixth embodiment using the lotus leaf broth prepared by the first embodiment is as follows.
활전어의 아가미와 비늘을 제거하고 깨끗이 세척한 후 수분을 제거하는 전어 준비공정(61)과 연잎 데침공정(16)을 통해 데쳐 위아래로 놓인 연잎 사이로 준비된 전어를 놓고 제1 실시 예를 통해 제조된 연잎 육수와 맛술을 부어 전어와 데친 연잎이 잠기도록 담가두는 전어 숙성공정(62)과 제1실시 예를 통해 제조된 연잎 육수와 양파와 마늘을 갈은 즙을 물에 넣어 센불로 10 내지 15분간 가열시켜 조린 다음 약한 불로 5분간 끓여 식힌 양파마늘즙에 간장과 설탕과 맛술을 배합하고 살짝 끓여 식힌 후 강판에 갈은 무와 얇게 썬 청양고추와 쫑쫑 썬 실파와 잘게 썬 생연잎을 배합하여 양념소스를 만드는 양념소스 준비공정(63)을 통해 양념소스를 만들어 숙성된 전어를 연잎 데침공정(16)을 통해 데쳐진 연잎에 싸서 찜통에서 쪄내는 전어 찜 공정(64)을 통해 쪄낸 후 양념소스를 얹거나 찍어 먹을 수 있도록 하면 된다. After removing the gills and scales of the live fish and washing it cleanly, place the prepared word between the lotus leaf placed up and down through the preliminary preparation step 61 and lotus leaf poaching process (16) to remove the water prepared by the first embodiment Pour the lotus leaf broth and taste liquor soaked soaked with roe and boiled lotus leaf aging process (62) and put the juice of the lotus leaf broth and onion and garlic prepared by the first embodiment in water for 10 to 15 minutes Boil and boil over low heat for 5 minutes, mix with soy sauce, sugar, and taste liquor in chilled onion garlic juice, boil and cool slightly, and mix with grated radish, sliced green pepper, and sliced green onion and chopped raw lotus leaf. Seasoned marinated sauce prepared in seasoning sauce preparation process (63), wrapped in lotus leaf boiled through lotus leaf poaching process (16) and boiled in steamer, boiled through the steamed dish (64) After that, put the sauce or dip it to eat.
실시 예에 따르면, 상기 전어 숙성공정(62)은 제1실시 예를 통해 제조된 연잎 육수에 30분간 숙성하였을 때, 전어가 무르지 않아 탱탱한 치감을 유지하고 비린 맛과 잡내를 충분히 제거할 수 있으며 전어 고유한 맛과 함께 연잎 육수에 의한 풍미가 최대가 되는 것을 확인할 수 있었다.According to the embodiment, the aging aging step 62, when aged for 30 minutes in the lotus leaf broth prepared according to the first embodiment, the sage is not soft to maintain a firm sense of texture and remove fishy taste and scoop enough In addition to the inherent taste it was confirmed that the maximum flavor of the lotus leaf broth.
상기 양념소스 준비공정(63)을 통해 제조되는 양념소스는 제1실시 예를 통해 제조된 연잎 육수 3큰술에 양파마늘즙 1/2작은술에 간장 1큰술과 설탕 1/2큰술과 맛술 1작은술을 혼합하여 섭씨 70 내지 80도씨에 이르도록 끓인 후 자연 냉각시키고 강판에 간 무 1작은술과 소량의 얇게 썬 청양고추와 쫑쫑 썬 실파와 잘게 썬 생연잎을 혼합하여 준비한다.Seasoning sauce prepared through the seasoning sauce preparation step (63) is 1 tablespoon of soy sauce and 1/2 tablespoon of soybean garlic juice, 1 tablespoon of sugar and 1 tablespoon of sugar, the lotus leaf broth prepared in the first embodiment After mixing the sake to boil to 70 to 80 degrees Celsius, and then cooled naturally, prepare a mixture of 1 teaspoon radish, grated on a grater, a small amount of sliced green pepper and chopped green onion and finely sliced raw lotus leaf.
상기의 방법으로 제조된 연잎 육수와 이 연잎 육수를 이용하여 조리된 전어요리는 연근과 연잎에서 추출된 연잎의 성분을 섭취할 수 있어 유익할 뿐 만 아니라 조리된 요리의 풍미가 더해져 상품성을 높일 수 있었다. The lotus leaf broth prepared by the above method and the cooked whole fish using the lotus leaf broth can ingest the components of lotus root and lotus leaf extracted from the lotus leaf, which is not only beneficial but also increases the flavor of the cooked dish. there was.
상기와 같이 제조되는 연잎 육수나 그 연잎 육수를 이용한 전어 요리는 양념으로 사용되는 식재료의 종류나 그 구성 비율에 구애받지 않는 것이다.The lotus leaf broth prepared as described above or the sashimi dish using the lotus leaf broth is not limited to the type and composition ratio of the ingredients used as the seasoning.
<도면의주요부분에대한부호의설명>
11 : 세척공정 12 : 1차 끓임공정
13 : 1차 분리공정 14 : 2차 끓임공정
15 : 2차 분리공정 16 : 연잎 데침공정
17 : 부유물 제거공정 18 : 3차 끓임공정
21 : 전어 준비공정 22 : 전어 숙성공정
23 : 양념소스 준비공정 24 : 밑간공정
25 : 튀김옷 형성공정 26 : 튀김공정
27 : 혼합공정 31 : 전어 준비공정
32 : 전어 숙성공정 33 : 튀김옷 준비공정
34 : 튀김공정 35 : 양념소스 준비공정
41 : 전어 준비공정 42 : 전어 숙성공정
43 : 튀김옷 형성공정 44 : 튀김공정
45 : 양념소스 준비공정 51 : 전어 준비공정
52 : 전어 숙성공정 53 : 고추장양념 준비공정
54 : 전어 구이공정 61 : 전어 준비공정
62 : 전어 숙성공정 63 : 양념소스 준비공정
64 : 전어 찜 공정Explanation of symbols on the main parts of the drawing
11: washing process 12: first boiling process
13: 1st separation process 14: 2nd boiling process
15: secondary separation process 16: lotus leaf poaching process
17: float removal process 18: 3rd boiling process
21: preparing the whole word 22: ripening process of the whole word
23: seasoning sauce preparation process 24: base process
25: frying clothes forming process 26: frying process
27: mixing step 31: preparing the whole word
32: ripening process of the whole fish 33: fried food preparation process
34: frying process 35: seasoning sauce preparation process
41: preparing the whole word 42: ripening process of the whole word
43: frying clothes forming process 44: frying process
45: seasoning sauce preparation process 51: word preparation process
52: ripening process of the whole fish 53: chili pepper seasoning preparation process
54: grilling the whole word 61: preparation of the whole word
62: aging of the whole fish 63: seasoning sauce preparation process
64: steamed sashimi
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| KR100830399B1 (en) | 2007-08-10 | 2008-05-20 | 이상일 | Manufacturing method of ducks meat using lotus leaf |
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