KR101304550B1 - Souce for fish cooking and that making method - Google Patents

Abstract

PURPOSE: Fish cooking sauce is provided to improve the taste of fish, and to extend the storage time without adding a separate chemical additive. CONSTITUTION: Native grass fermentation liquid is coated on fish after removing the salinity. 100 parts by weight of fish, 30-40 parts by weight of water, and 20-30 parts by weight of fish cooking sauce are mixed and boiled. The fish cooking sauce is obtained by mixing 100 parts by weight of cooking wine, 60-80 parts by weight of soy sauce, 40-50 parts by weight of starch syrup, 0.5-2 parts by weight of sea tangle, 0.2-1.5 parts by weight of coffee, 20-40 parts by weight of native grass fermentation liquid, and 40-60 parts by weight of water. 3-8 parts by weight of Ecklonia cava powder is added in the mixing in the boiling step of the fish cooking sauce.

Description

Sauce for cooking fish, method for preparing grilled fish using the same and method for preparing fish stew {SOUCE FOR FISH COOKING AND THAT MAKING METHOD}

The present invention relates to a sauce for cooking fish, a method for preparing grilled fish using the same, and a method for preparing boiled fish, which have excellent sensory properties and can extend shelf life.

In recent years, the expansion of women's social advancement and the increase of one or two households has led to a shift from family-centered eating to personal eating. In addition, various instant cooking products are released to satisfy the taste.

In particular, as fish consumption increases due to diversification of diet and increased interest in health, instant prototypes such as seasonings for fish and canning are being developed and marketed, and their marketability is gradually expanding.

Most of the sauces used in fish are mostly filtered with soy sauce, ginger, spirits, sugar or liquid fructose, caramel pigment, garlic, and then filtered. It is common practice to add flavorings and shelf life by adding excipients such as preservatives and texturing.

For example, Korean Patent Laid-Open Publication No. 1992-0007556, which relates to a method for preparing a fish sauce for salt elution, contains 8-9 g of salt, 4-9 g of sugar, 1.5-3 g of sodium glutamate, 0.2-0.3 g of citric acid or succinic acid, and xanthan gum. Or 0.1 to 0.3 g of a stabilizer such as guar gum, and the mixture is homogenized by adding 15 to 36.3 g of brewed soy sauce and 6 to 15 g of fructose, and mixed with red pepper powder, ginger powder, and black pepper ground to 50 mesh or less. Seasoning 23.6g ~ 25.8g is added, and after stirring and sterilizing for 30 minutes in 50 ~ 80 cities to cool, and then add 5 ~ 7g kochujang 5g, sesame oil 1g, less than 1g of marinade for fish dishes A manufacturing method is disclosed.

In addition, Korean Patent Publication No. 2003-0008558 relates to a method for instant fish stew and seasoning, and to make stew broth, add red pepper powder, soy sauce, soy garlic, and ginger to boil for 3 hours, and then extract the liquid and multipleat form. There is disclosed a seasoning sauce preparation method obtained by mixing red pepper powder, red pepper paste, miso and other seasonings in a kneader to make a seasoning sauce.

However, fish products using sauces prepared in this way are difficult to be absorbed evenly by the meat, the meat changes excessively, the meat becomes crumbly, the storage is poor, and the unique odor remains during the cooking process. There is a problem causing adverse effects on the sensory quality of the meat.

Patent Publication No. 1992-0007556 Patent Publication No. 2003-0008558

Accordingly, the present invention has been made to solve the problems of the prior art as described above, the source is soaked into the fish to improve the taste of the fish flesh, can neutralize the fishy fishy unique, without any additional chemical additives To provide a sauce for cooking fish that can extend the shelf life.

The sauce for cooking fish of the present invention is 60 to 80 parts by weight of soy sauce, 40 to 50 parts by weight of starch syrup, 0.5 to 2 parts by weight, 0.2 to 1.5 parts by weight of instant coffee granules, 20 to 40 parts by weight of Sanyacho fermentation solution. And 40 to 60 parts by weight of water. Fish cooking sauce as described above is preferably used mainly for grilling fish.

Fish cooking sauce that can be mainly used for grilling fish is 60 to 80 parts by weight of soy sauce, 40 to 50 parts by weight of starch syrup, 0.5 to 2 parts by weight, instant coffee granules 0.2 to 1.5 parts by weight, Sanyacho It is reasonable to combine the fermentation broth with 20 to 40 parts by weight and water to 40 to 60 parts by weight, and to prepare the mixture by heating to 90 to 100 ° C.

In addition, the sauce for cooking fish of the present invention may be added to the blending 10 to 15 parts by weight of sugar, 5 to 10 parts by weight of ginger, 5 to 10 parts by weight of red pepper in addition to 100 parts by weight of liquor. In this case, it is reasonable that the fish sauce is mainly used as a fish sauce.

Fish cooking sauce that can be mainly used for such fish stew is 60 to 80 parts by weight of soy sauce, 40 to 50 parts by weight of starch syrup, 0.5 to 2 parts by weight, instant coffee granules 0.2 to 1.5 parts by weight, Sanyacho 20 to 40 parts by weight of fermentation broth, 10 to 15 parts by weight of sugar, 5 to 10 parts by weight of ginger, 5 to 10 parts by weight of red pepper, and 40 to 60 parts by weight of water, and then heated to 90 to 100 ° C to filter red pepper and ginger It is reasonable to produce it.

Meanwhile, in the present invention, a method of preparing a grilled fish using a fish sauce includes: spraying a wild vegetable fermentation broth with salt; Mixing 20 to 30 parts by weight of the fish cooking sauce with respect to 100 parts by weight of fish and steaming for 10 to 14 hours; Characterized in that it comprises a; heating the fish caught in the source for cooking fish.

Meanwhile, the method of preparing fish stew using fish sauce for cooking according to the present invention comprises the steps of: spraying a fermented soybean paste with salt; 30 to 40 parts by weight of water with respect to 100 parts by weight of fish, 20 to 30 parts by weight of the cooking sauce for cooking; heating step; characterized in that it comprises a.

As described above, the sauce for cooking fish of the present invention, the method for preparing grilled fish and the method for preparing fish stew using the same, adds the elasticity of the fish meat to the fish by adding the fermented soybean paste to the fish serving as the source and the ingredients, and makes the fish excellent in taste. There is an excellent advantage that can neutralize fishy smells and extend the shelf life.

The sauce for cooking fish of the present invention is 60 to 80 parts by weight of soy sauce, 40 to 50 parts by weight of starch syrup, 0.5 to 2 parts by weight, 0.2 to 1.5 parts by weight of instant coffee granules, 20 to 40 parts by weight of Sanyacho fermentation solution. And 40 to 60 parts by weight of water. Fish cooking sauce as described above is preferably used mainly for grilling fish.

Fish cooking sauce that can be mainly used for grilling fish is 60 to 80 parts by weight of soy sauce, 40 to 50 parts by weight of starch syrup, 0.5 to 2 parts by weight, instant coffee granules 0.2 to 1.5 parts by weight, Sanyacho It is reasonable to combine the fermentation broth with 20 to 40 parts by weight and water to 40 to 60 parts by weight, and to prepare the mixture by heating to 90 to 100 ° C.

In addition, the sauce for cooking fish of the present invention may be added to the blending 10 to 15 parts by weight of sugar, 5 to 10 parts by weight of ginger, 5 to 10 parts by weight of red pepper in addition to 100 parts by weight of liquor. In this case, it is reasonable that the fish sauce is mainly used as a fish sauce.

Fish cooking sauce that can be mainly used for such fish stew is 60 to 80 parts by weight of soy sauce, 40 to 50 parts by weight of starch syrup, 0.5 to 2 parts by weight, instant coffee granules 0.2 to 1.5 parts by weight, Sanyacho 20 to 40 parts by weight of fermentation broth, 10 to 15 parts by weight of sugar, 5 to 10 parts by weight of ginger, 5 to 10 parts by weight of red pepper, and 40 to 60 parts by weight of water, and then heated to 90 to 100 ° C to filter red pepper and ginger It is reasonable to produce it.

Meanwhile, in the present invention, a method of preparing a grilled fish using a fish sauce includes: spraying a wild vegetable fermentation broth with salt; Mixing 20 to 30 parts by weight of the fish cooking sauce with respect to 100 parts by weight of fish and steaming for 10 to 14 hours; Characterized in that it comprises a; heating the fish caught in the source for cooking fish.

Here, in the step of spraying the sancho fermentation broth to the salt-free fish, there is a step of immersing 15 to 20 minutes by mixing 200 to 250 parts by weight of cold water, 3 to 5 parts by weight of vinegar with respect to 100 parts by weight of fish, the fish in this step The salt is removed and fishy will be reduced. The salt and fishy fish are then washed gently with warm water at 50 to 60 ℃ to remove foreign substances from the surface, giving the fish its own color. Line it up for 5-10 minutes to let it dry. The dried fish is preferably turned upside down to the bottom and sprayed with 2 to 4 parts by weight of the wild vegetable fermentation broth so that the wild vegetable fermentation broth is infiltrated into the fish for 10 to 15 minutes. Soaking the fish directly into the wild soy sauce fermentation solution so that the fishy fishy disappears and the elasticity of the fish meat after cooking improves the sense of sensuality, it will be able to extend the shelf life by itself.

In addition, the step of heating the fish caught in the fish cooking sauce is poured into the pan to cook cooked in medium heat for 10 to 15 minutes, it is reasonable to turn over every 4 to 6 minutes so that the fish does not burn. As described above, the method for preparing grilled fish using the fish cooking sauce according to the present invention has the advantage that the taste is light and nutritious by cooking only the fish caught in the fish cooking sauce without using cooking oil or oil. . The fish thus prepared may be used as a processed food by vacuum packing and freezing in a container.

Meanwhile, the method of preparing fish stew using fish sauce for cooking according to the present invention comprises the steps of: spraying a fermented soybean paste with salt; 30 to 40 parts by weight of water with respect to 100 parts by weight of fish, 20 to 30 parts by weight of the cooking sauce for cooking; heating step; characterized in that it comprises a.

In this case, the step of spraying the acid-weed fermentation solution to the salt-removed fish, having a step of soaking for 15 to 20 minutes by mixing 200 to 250 parts by weight of cold water, 3 to 5 parts by weight of vinegar with respect to 100 parts by weight of fish, this step The salt in the fish will be removed and fishy will be reduced. The salt and fishy fish are then washed gently with warm water at 50 to 60 ℃ to remove foreign substances from the surface, giving the fish its own color. Line it up for 5-10 minutes to let it dry. The dried fish is preferably turned upside down to the bottom and sprayed with 2 to 4 parts by weight of the wild vegetable fermentation broth so that the wild vegetable fermentation broth is infiltrated into the fish for 10 to 15 minutes. Soaking the fish directly into the wild soy sauce fermentation solution so that the fishy fishy disappears and the elasticity of the fish meat after cooking improves the sense of sensuality, it will be able to extend the shelf life by itself.

In addition, 30 to 40 parts by weight of water with respect to 100 parts by weight of fish, 20 to 30 parts by weight of the cooking sauce for mixing the heating step is made to include heating for 20 to 40 minutes by lowering the temperature step by step Do. In other words, heat is cooked for 5 to 10 minutes at a relatively high temperature, 10 to 20 minutes at a moderate temperature, and 10 to 20 minutes to cook at a relatively low temperature. It is desirable to go. The cooked fish can be used as a processed food by vacuum-packing and freezing them by placing them on a container and putting pepper on top.

In addition, 30 to 40 parts by weight of water and 20 to 30 parts by weight of the fish cooking sauce may be further mixed with 3 to 8 parts by weight of the Ecklonia cava powder, and the Ecklonia cava powder is added to 100 parts by weight of the fish. It will be able to neutralize the salty taste of afforestation. That is, Ecklonia cava powder has a bitter and bitter taste of tannin (tannin) in the taste, so in the case of boiled fish as in the present invention, it can reduce the salty taste even if boiled for a long time during manufacture, so that the light taste lasts longer.

As a result of the inventor's experience, the obtained yayacho fermentation broth is added to the sauce and the fish to remove fishy fishy smell and the fish meat is absorbed into the fish meat, resulting in long-lasting chewyness. Since the shelf life can be extended, it can be seen that it is also suitable as a frozen food.

As a characteristic constitution of the present invention, it is preferable to use a fermented yeast solution made by fermenting wild grasses grown at a height of 700 m or higher at a height of 700 meters or higher and fermenting wild grasses for 6 months or more.

Hereinafter, preferred embodiments of the present invention will be described.

< Example > Fish Sauce, Grilled Fish & Cooked Fish

< Example  1> Preparation of Fish Cooking Sauce

Example 1-1 Preparation Example of Sauce for Cooking Fish (Roasting) 1

65 to 100 parts by weight of soy sauce, 65 parts by weight of soy sauce, 45 parts by weight of starch syrup, 1 part by weight of Dashida (without MSG), 0.5 parts by weight of instant coffee granules, 27 parts by weight of wild vinegar fermentation solution and 50 parts by weight of water, 90 to 100 with stirring Heating to ℃ finally prepared a sauce for cooking fish.

Example 1-2 Preparation Example 2 of Sauce for Cooking

100 parts by weight of sake, 75 parts by weight of soy sauce, 45 parts by weight of starch syrup, 1 part by weight of Dashida (without MSG), 0.5 parts by weight of instant coffee granules, 27 parts by weight of wild vegetable fermentation solution, 14 parts by weight of sugar, 5 parts by weight of ginger, red pepper 5 After mixing by weight and 50 parts by weight of water while heating to 90 ~ 100 ℃ while stirring to filter the red pepper and ginger finally prepared a sauce for cooking fish.

< Example  2> Grilled fish and cooked fish

<Example 2-1> Grilled fish production example 1

200 parts by weight of cold water and 3 parts by weight of vinegar were mixed with 100 parts by weight of the mackerel, and then soaked for 15 minutes to remove salt and fishy, washed in warm water at 50 to 60 ° C., and dried at room temperature for 5 minutes. . The dried fish was sprayed with 2 parts by weight of the wild vegetable fermentation solution soaked for 15 minutes. Then, the fish cooking sauce prepared in Example 1-1 was mixed with 25 parts by weight based on 100 parts by weight of mackerel, and left for 12 hours. The cooked mackerel was cooked for 12 minutes to prepare grilled fish.

<Example 2-2> fish stew production example 1

200 parts by weight of cold water and 3 parts by weight of vinegar were mixed with 100 parts by weight of the mackerel, and then soaked for 15 minutes to remove salt and fishy, washed in warm water at 50 to 60 ° C., and dried at room temperature for 5 minutes. . Thus sprayed 2 parts by weight of wild vegetable fermentation broth to the drained mackerel was allowed to soak for 15 minutes. Then, 25 parts by weight of the sauce for cooking fish prepared in <Example 1-2> and 35 parts by weight of water were mixed with respect to 100 parts by weight of mackerel, 7 minutes at a relatively high temperature, and at a medium temperature of 10 minutes. The cooked fish was cooked by heating for 10 minutes in a fire at a relatively low temperature.

<Example 2-3> Cooked fish preparation example 2

200 parts by weight of cold water and 3 parts by weight of vinegar were mixed with 100 parts by weight of the mackerel, and then soaked for 15 minutes to remove salt and fishy, washed in warm water at 50 to 60 ° C., and dried at room temperature for 5 minutes. . Thus sprayed 2 parts by weight of wild vegetable fermentation broth to the drained mackerel was allowed to soak for 15 minutes. Then, the fish cooking sauce prepared in Example 1-2 was mixed with 100 parts by weight of mackerel, 25 parts by weight, 35 parts by weight of water, 4 parts by weight of Ecklonia cava powder, and mixed with 7 parts of fire at a relatively high temperature. Fish stew was prepared by heating at a moderate temperature for 10 minutes and heating at a relatively low fire for 10 minutes.

< Comparative example > Fish Sauce, Grilled Fish & Cooked Fish

< Comparative example  1> Preparation of Fish Cooking Sauce

<Comparative Example 1-1> Preparation Example 1 of Sauce for Cooking Fish (Roasting)

65 parts by weight of soy sauce, 45 parts by weight of starch syrup, 1 part by weight of Dashida (without MSG), 0.5 parts by weight of instant coffee granules, and 50 parts by weight of water were mixed and heated to 90-100 ° C. with stirring. To prepare a sauce for cooking fish.

Comparative Example 1-2 Preparation Example 2 of Sauce for Cooking

75 parts by weight of soy sauce, 45 parts by weight of starch syrup, 1 part by weight of Dashida (without MSG), 0.5 parts by weight of instant coffee granules, 14 parts by weight of sugar, 5 parts by weight of ginger, 5 parts by weight of red pepper and 50 parts of water After mixing the mixture to the stirring while heating to 90 ~ 100 ℃ filtered red pepper and ginger to finally prepare a sauce for cooking fish.

< Comparative example  2> Grilled fish and cooked fish

<Comparative Example 2-1> Grilled fish production example 1

200 parts by weight of cold water and 3 parts by weight of vinegar were mixed with 100 parts by weight of the mackerel, and then soaked for 15 minutes to remove salt and fishy, washed in warm water at 50 to 60 ° C., and dried at room temperature for 5 minutes. . Then, 25 parts by weight of the sauce for cooking fish prepared in <Comparative Example 2-1> was mixed with 100 parts by weight of mackerel, and stirred for 12 hours. The cooked mackerel was cooked for 12 minutes to prepare grilled fish.

<Comparative Example 2-2> Fish stew production example 2

200 parts by weight of cold water and 3 parts by weight of vinegar were mixed with 100 parts by weight of the mackerel, and then soaked for 15 minutes to remove salt and fishy, washed in warm water at 50 to 60 ° C., and dried at room temperature for 5 minutes. . Then, 25 parts by weight of the fish cooking sauce prepared in <Comparative Example 2-2> and 35 parts by weight of water were mixed with respect to 100 parts by weight of mackerel, and then cooked at a relatively high temperature for 7 minutes at a moderate temperature of 10 minutes. The cooked fish was cooked by heating for 10 minutes in a fire at a relatively low temperature.

< Experimental Example > Sensory Evaluation

Experimental Example 1 Sensory Evaluation of Grilled Fish

In the sensory evaluation, 10 trained panelists evaluated the degree of taste, neutralization of smell, and overall acceptability according to the 5-point scale below.

1 point: very bad 2 points: bad

3 points: Normal 4 points: Good

5 points: Very good

The results are shown in Table 1 below. The scores in parentheses are the average values according to the 5-point scale method, which means that the higher the score, the better the taste, the better the neutralization of the smell, and the higher the preference.

division flavor smell Likelihood Example  2-1 4.9 4.7 4.7 Comparative example  2-1 3.2 3.3 3.3

Referring to the result of [Table 1] , when the wild vegetable fermentation broth is added to the sauce as in Example 2-1, the wild vegetable fermentation broth is added to the sauce as in Comparative Example 2-1 when the wild vegetable fermentation broth is sprayed on the fish It can be seen that the fish is also higher in taste and preference compared to grilled fish that has not been treated with Sanyacho fermentation broth. In this experiment, the sensory properties of each sample were evaluated so that the wild vegetable fermentation broth was added to the sauce as in Example 2-1, and the wild vegetable fermentation broth was also applied to the fish. Neutralizing fishy smell, the sensory evaluation was excellent. As a result, it can be seen that the degree of preference increases.

<Experimental Example 2> Sensory evaluation of fish stew The sensory evaluation was performed on the same items in the same manner as in <Experimental Example 1>, and the results are shown in the following [Table 2], but the above [Table 2] 1] showed similar tendency.

division flavor smell Likelihood Example 2-2 4.1 4.2 4.1 Example 2-3 4.5 4.2 4.4 Comparative Example 2-2 3.1 3.2 3.3

Referring to the result of [Table 2], when the wild grass fermentation broth is added to the sauce as in Example 2-2, the wild grass fermentation broth is added to the sauce as in Comparative Example 2-2 when the wild grass fermentation broth is sprayed on fish It can be seen that the fish is also higher in taste and taste compared to the uncooked fish stew of Sanyacho fermentation broth. In this experiment, the sensory properties of each sample were evaluated so that the wild vegetable fermentation broth was added to the sauce as in Example 2-1, and the wild vegetable fermentation broth was also applied to the fish. Neutralizing fishy smell, the sensory evaluation was excellent. As a result, even in the case of boiled fish it can be seen that the embodiment has a higher preference than the comparative example.

On the other hand, in the case of Example 2-3, the same as in Example 2-2, but the addition of the Ecklonia cava powder, the taste was better than Comparative Example 2-2, as well as Example 2-2 in taste. This suggests that Ecklonia cava powder neutralizes the salty taste in the stew of fish, resulting in higher palatability.

Compared with Table 2 and Table 1, it was found that the case of grilled fish was more excellent in taste, smell, and preference when the wild vegetable fermentation liquid was added to the sauce and the wild vegetable fermentation liquid was also applied to the fish than the fish stew. , Which shows a difference in taste, smell, and preference of grilled fish, compared to boiled fish. This means that the grilled fish is cooked for a long time with the fish cooking sauce prepared in Example 1-1 for the fish. Sanyacho fermentation broth is well fed into fish meat, which is considered to be excellent in taste, smell, and taste.

Claims (8)

delete delete delete delete Spraying the wild vegetable fermentation broth to remove salt;
30 to 40 parts by weight of water with respect to 100 parts by weight of fish, 20 to 30 parts by weight of the cooking sauce for cooking; heating;
In the step of spraying fermented soybean paste on the salted fish,
200 to 250 parts by weight of cold water and 3 to 5 parts by weight of vinegar were mixed to soak for 15 to 20 minutes to remove salts, and then 2 to 4 parts by weight of wild vinegar fermentation solution was sprayed on the fish for 10 to 15 minutes. Involves infiltrating,
30 to 40 parts by weight of water with respect to 100 parts by weight of fish, 20 to 30 parts by weight of the fish cooking sauce, the cooking sauce is 60 to 80 parts by weight of soy sauce 60 to 80 parts by weight, starch syrup to 100 parts by weight 50 parts by weight, again 0.5 to 2 parts by weight, coffee 0.2 to 1.5 parts by weight, 20 to 40 parts by weight of Sanya fermentation broth and water 40 to 60 parts by weight of a fish cooking method using a fish cooking sauce, characterized in that blended.
delete 6. The method of claim 5,
30 to 40 parts by weight of water with respect to 100 parts by weight of fish, 20 to 30 parts by weight of the cooking sauce of claim 5, wherein the heating step comprises heating for 20 to 40 minutes by lowering the temperature step by step Fish stew manufacturing method using a sauce for cooking fish.
6. The method of claim 5,
30 to 40 parts by weight of water with respect to 100 parts by weight of fish, 20 to 30 parts by weight of the cooking sauce for cooking, heating the fish using fish sauce, characterized in that 3 to 8 parts by weight of Ecklonia cava powder is further blended. Stewed production method.