KR101302937B1 - Steamed sea bream by seasoning and making process thereof - Google Patents

Abstract

The present invention relates to a steamed seasoned sea bream and a method of manufacturing the same, specifically, sea bream seasoned with bean paste, bean sprouts, potatoes, radishes, mushrooms, onion, It relates to steaming seasoned sea bream and its manufacturing method to remove the fishy and savory taste of sea bream by steaming it together with carrots and green peppers, and to feel the chewy texture unique to sea bream.
Seasoned sea bream steamed according to the present invention has the advantage of removing the fishy and sensational taste of sea bream, but mixed with seasoning sauce and vegetables to match the light taste and chewy texture unique to sea bream.

Description

Seasoned sea bream and its manufacturing method {STEAMED SEA BREAM BY SEASONING AND MAKING PROCESS THEREOF}

The present invention relates to a steamed seasoned sea bream and a method of manufacturing the same, specifically, sea bream seasoned with bean paste, bean sprouts, potatoes, radishes, mushrooms, onion, It relates to steaming seasoned sea bream and its manufacturing method to remove the fishy and savory taste of sea bream by steaming it together with carrots and green peppers, and to feel the chewy texture unique to sea bream.

Steamed sea bream is a high-quality dish made by mixing sea bream with seasoned sea bream, which is light and chewy.

Sea bream, the raw material for steaming sea bream, is larger than the early ones but is rich in protein, minerals such as iron, calcium and phosphorus, and is characterized by a light taste and chewy flesh. The sea bream's eyes contain large amounts of vitamin B1, and the sea bream's shell contains a lot of vitamin B2, which is effective for recovering from fatigue.

However, the taste of sea bream itself and the taste of fish compared to other white fish are not the same as the raw ingredients for eating sea bream, but they are often seasoned with steamed, boiled or grilled. Various recipes have been proposed for the seasonings used for cooking, and various methods have been proposed for steaming oysters made from sea bream like sea bream and its manufacturing method.

However, when steaming seasonings that were previously applied to other fish steaming were used for steaming sea bream as well, there was a problem that fishy and oily sea breams did not eliminate the fishy and tasteful tastes of sea bream compared to other white fish. The use of alcohol or strong condiments to grab the sensation of taste is limited only to alcoholic snacks for adults, so the problem that the elderly and children who need nutrition supplements are not suitable to eat comfortably remained.

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems,

The present invention is to remove the fishy and sensational taste of sea bream, but to maintain the light taste and chewy texture unique to sea bream, and to provide a seasoning sea bream steamed and cooked using seasoning that can be enjoyed by anyone of all ages. have.

Seasoning sea bream steaming method according to the present invention, the bream trimming step of removing the guts and fins and scales of sea bream and washed with water; Sheathing step to give a cut in a predetermined width to the body of the trimmed sea bream; A vegetable laying step of covering bean sprouts and sliced radishes at the bottom of the steaming bowl; Cut the sea bream and radishes on the bottom of the steaming bowl and place the trimmed sea bream, then mix water, red pepper paste, red pepper powder, starch syrup, soy sauce, red pepper oil, chopped garlic, pepper, zephyr powder and ginger Seasoning seasoning step of mixing the prepared sea bream seasoning seasoning prepared by; Garmeum mixing step of mixing potatoes, carrots, onions, matsutake mushrooms, raw peppers with garnished vegetables on the bream mixed inside the sauce; And steaming the seasoned sea bream mixed with the famous vegetable using steam for 40 to 50 minutes.

At this time, steamed sea bream seasoning is to remove the fishy smell of sea bream effectively and remove the sense of taste 54-55% by weight of water, red pepper paste 15-16% by weight, red pepper powder 2.7-2.8% by weight, starch syrup 14.6-14.7%, Soy sauce 5.4 ~ 5.5% by weight, red pepper oil 1.8% by weight, garlic 4.5 ~ 4.6% by weight, pepper 0.45 ~ 0.46% by weight, zephyr powder 0.18% by weight and ginger is preferably used from 0.18 to 0.45% by weight.

Steamed sea bream seasoning, one of the main components of the present invention, ginger and zephyr powder eliminates the fishy, miscellaneous taste and sensation of sea bream, and gochujang and red pepper powder and red pepper oil are mixed with soy sauce to make the sea bream evenly distributed. Its lightness keeps it as it is, but it eliminates the taste and provides sweet, salty and spicy to suit sea bream meat.

On the other hand, in the case of vegetables included in steamed sea bream, it is preferable that the bean sprouts and radishes are laid in a ratio of 16 to 17 parts by weight and 10 to 12 parts by weight of radish in 100 parts by weight of the sea bream. The crushed bean sprouts and radishes prevent the sea bream from crushing or losing its elasticity in the steaming stage and add a cool taste to the broth along with the seasoning broth.

In addition, in order to balance the nutritionally active ingredients contained in various vegetables with the protein and fat provided by sea bream, they are mixed together. It is preferably mixed at a ratio of 33 to 34 parts by weight of potatoes, 6.6 to 6.7 parts by weight of carrots, 8.6 to 8.7 parts by weight of onions, 3.3 to 3.6 parts by weight of pine mushrooms and 5.3 to 6.7 parts by weight of raw red pepper. These gourmet vegetables can be adjusted in the above range according to the taste of the eater.

The seasoning seaweed steaming method according to the present invention, the steaming step is to steam to produce the steam to cook the flesh to cover the lid of the steaming bowl steaming for 30 minutes and the first steaming step; A second steaming step of steaming for 5 to 10 minutes by opening steam on a sea bream several times over the bream brewed to the bottom of the steaming bowl in the first steaming step after opening the lid of the steaming bowl; And a third steaming step of further steaming for 5 to 10 minutes by generating steam from the low heat after closing the lid of the steaming bowl again.

Therefore, in the steaming step, the bream is steamed while controlling the amount of steam generated by adjusting the intensity of fire in the third step as described above. In the first steaming stage, the sea bream is steamed and steamed by generating a large amount of steam with a strong fire. In this stage, the seasoning sauce put in the sea bream is steamed and is leaked out. Therefore, in the second steaming step, the seasoned broth is poured over the body of the sea bream several times using a ladle or a spoon so that the seasoning is evenly spread over the sea bream with the lid of the steaming bowl open. This step allows the seasoning to soak through the sheath formed on the surface of the sea bream so that the seasoning evenly in and out of the sea bream. Thereafter, in the third steaming step, the lid is closed again and steamed additionally to complete the seasoned sea bream steamed.

On the other hand, seasoning sea bream steaming is another aspect of the present invention is characterized in that it is produced by the method for producing seasoned sea bream.

Seasoned sea bream steamed according to the present invention removes the fishy and savory taste of sea bream, but can be provided with seasoned sea bream steamed by anyone mixed with seasoned vegetables and vegetables to match the light taste and chewy texture unique to sea bream. There is an advantage.

In addition, the seasoning method of steaming seasoned sea bream according to the present invention has the other advantage that the seasoning is evenly distributed evenly to the sea bream and can be provided with nutritionally balanced seasoned sea bream steamed and mixed together.

1 is a process chart showing a manufacturing process of seasoned sea bream steamed according to the present invention.

Hereinafter, an embodiment of the present invention will be described in detail.

1 is a process chart showing a manufacturing process of seasoned sea bream steamed according to the present invention.

In the sea bream trimming step (S100), after buying raw sea bream, the stomach is split off and all the intestines are removed and washed, and the fins and scales are removed with a knife. If the scales remain, it is important to remove the scales carefully because it may be difficult to eat the seasoning broth. In addition, in the case of bream guts, the gall-flavored gall bladder should be removed carefully, and gills should be removed beforehand.

In the cutting step (S200), two to three centimeters are formed on both sides of the trimmed sea bream to form diagonal sheaths so that the seasonings are evenly infiltrated into the inside and the outside of the sea bream and evenly cooked until steamed. This is the phase of implementation.

Vegetable laying step (S300) is a step of covering bean sprouts and flat radishes on the bottom of the steaming bowl to be heated directly to the sea bream during steaming to prevent burning or overcooking of the flesh. . In general, when the raw sea bream 1.5kg is used as a raw material, the bottom of the steaming bowl is laid 250g bean sprouts and 160-170g flat radish.

In seasoning seasoning mixture (S400), the sea bream seasoning seasoned with 600g water, red pepper paste 164g, red pepper powder 30g, starch syrup 160g, soy sauce 60g, red pepper oil 20g, minced garlic 50g, pepper 5g, zephyr powder 2g, ginger 2g It is a step of filling into the sea bream 1.5kg weight. It adds a spicy taste with red pepper paste, red pepper powder, and starch syrup, and makes the liver soaked with soy sauce. In addition, it is mixed with the oil component of sea bream with red pepper oil to give a deep and rich taste.

In the famous vegetable mixing step (S500), potatoes, carrots, onions, matsutake mushrooms and raw peppers are used as garnish vegetables, and potatoes, carrots, onions, matsutake mushrooms and raw peppers are finely chopped to a bite size and then seasoned. In the stomach and then evenly on the body of the sea bream on top of the bean sprouts and flat radishes.

For 1.5 kg of sea bream, it is preferable to mix potatoes 500g, carrots 100g, onions 130g, matsutake mushrooms 50-55g, and raw red peppers 80-100g with high-value vegetables. Potatoes and raw peppers can be added or subtracted according to the taste of the eater. have.

Steaming step (S600) is the first steaming step covering the lid of the steaming bowl and steaming sea bream using steam for 30 minutes in a strong fire and the first steaming step for 5 to 10 minutes in a medium heat in the state of opening the lid In the steaming bowl from the bottom of the sea bream and seasoning seasoned again several times over the body of the sea bream so that the sauce is evenly spread on the outside of the sea bream second steaming step (S620) and the cover of the steaming bowl again 5 ~ The marinade soaked over the body of the sea bream soaked evenly through the sheath for 10 minutes consists of a third steaming step (S630) to cook the marinade evenly in and out of the sea bream. Therefore, the steaming step (S600) is carried out for 40 to 50 minutes as a whole, it should be noted that if the time is passed over the sea bream is too cooked and fluctuates the chewy unique to the sea bream. In addition, the fire power to generate steam in the entire steaming step to adjust the fire power weakly in three stages of strong, medium, and weak in order to boil the sea bream, especially in the second steaming step (S620) spoons from which juice and seasonings are drained. It is also important to spread it over the body of the sea bream several times using a scoop or ladle.

Seasoned sea bream steamed according to the present invention through the above steps, by the manufacturing method of seasoned sea bream steamed according to the present invention is cooked together with not only deep sea bream body and taste rich nutritional nutrition and nutrition In addition, the sea bream's protein and fat can provide a balanced seasoned sea bream steamed with the dietary fiber and nutrients of the famous vegetables.

In Example 2, sea bream steamed by a known cooking method was used as a comparative example.

The sea bream scrapes the scales, removes the intestines, washes, and cuts them 2 cm from the head. Mix soy sauce and vinegar, soak sea bream, and take it out of the soy sauce, drain it, and fry it in flour. Cut carrots into flower shapes, boil them, cut cucumbers into small pieces, chop mushrooms not too large, and divide eggs into whites and yolks, and cut the lozenges into lozenges. Add starch powder, sugar, vinegar and soy sauce to 1 cup of water and boil thickly. Sea bream was put in an oval bowl and colored with carrots, cucumber mushrooms and egg ground.

[Sensory Test]

The results of conducting sensory tests such as whether the fishy fishy seasoning and texture and elasticity of sea bream for the seasoned sea bream prepared by Example 1 and Example 2 as described above are shown in Table 1.

Sensory tests included 10 well-trained panelists 10 to 20 years old, 10 panelists from 21 to 30 years old, 10 panelists from 31 to 40 years old, 10 panelists from 41 to 50 years old, Five-point item scale method for overall taste, elasticity of sea bream, fishy presence and preference for 10 panelists aged 51 to 60 years (5 points: Very good, 4 points: Good. 3 points: Normal, 2 points) : No, 1 point: Very dislike).

division Example 1 Example 2 flavor 4.8 3.5 Resilience 4.3 3.2 Fishy 4.2 2.8 Likelihood 4.7 3.7

Table 1 shows the average value of the sensory test for 50 panelists from 10 to 60 years old, seasoned sea bream steam of Example 1 prepared by the present invention was found to be very good taste and preference. The fishy smell was also good enough to remove. In addition, the elasticity of sea bream meat was evaluated to be significantly superior to the sea bream steamed by the conventional method.

In the case of seasoned sea bream steamed according to the present invention compared to the seasoned sea bream steamed according to the present invention, the fishy smell was not completely removed, and the degree of taste or taste was slightly bypassed by the seasoned sea bream steamed according to the present invention. The panelists evaluated that the taste and taste were relatively inferior.

Claims (7)

Sea bream trimming step to remove the guts and fins and scales of sea bream, washed with water and water;
Sheathing step to give a cut to a fixed width on the body of the sea bream;
A vegetable laying step of covering bean sprouts and sliced radishes at the bottom of the steaming bowl;
Cut the sea bream and radishes on the bottom of the steaming bowl and place the trimmed sea bream, then 54 ~ 55% by weight of water, 15 ~ 16% by weight of red pepper paste, 2.7 ~ 2.8% by weight of red pepper powder, 14.6 ~ 14.7% by weight, soy sauce 5.4-5.5% by weight, pepper oil 1.8% by weight, garlic 4.5-4.6% by weight, pepper 0.45-0.64% by weight, zephyr powder 0.18% by weight and ginger 0.18-0.45% by weight Seasoning season mixing step of filling the marinade seasoning seasoning;
Garmeum mixing step of mixing potatoes, carrots, onions, matsutake mushrooms, raw peppers with garnished vegetables on the bream mixed inside the sauce; And
Steaming seasoned sea bream mixed with the famous vegetables using a steam for 40 to 50 minutes steaming step characterized in that consisting of steaming step. delete In claim 1,
In the vegetable laying step, seasoning seaweed sprouts and radishes are characterized in that the sprouts and radishes are spread in a ratio of 16 to 17 parts by weight and 10 to 12 parts by weight of radish sprouts 100 parts by weight of the sea bream. In claim 1,
In the famous vegetable mixing step, 33 to 34 parts by weight of potatoes, 6.6 to 6.7 parts by weight of carrots, 8.6 to 8.7 parts by weight of onions, 3.3 to 3.6 parts by weight of mushrooms and 5.3 to 6.7 parts by weight of red peppers Seasoning sea bream steamed manufacturing method characterized in that it is mixed at a ratio. The method according to any one of claims 1, 3 or 4,
The steaming step,
A first steaming step and a first steaming step of generating steam from a strong fire to cook the weight and covering the lid of the steaming bowl and steaming for 30 minutes;
A second steaming step of steaming for 5 to 10 minutes by opening steam on a sea bream several times over the bream brewed to the bottom of the steaming bowl in the first steaming step after opening the lid of the steaming bowl; And
After the lid of the steaming bowl again to produce steam from the low heat to produce steaming seasoning seasoning, characterized in that consisting of a third steaming step for further steaming for 5 to 10 minutes. Seasoned sea bream steamed, characterized in that produced by the method of any one of claims 1, 3 or 4. Seasoned sea bream steamed according to the manufacturing method of claim 5.

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