KR101319961B1 - Methode for sauce of water raw fish - Google Patents

Methode for sauce of water raw fish Download PDF

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KR101319961B1
KR101319961B1 KR1020120075286A KR20120075286A KR101319961B1 KR 101319961 B1 KR101319961 B1 KR 101319961B1 KR 1020120075286 A KR1020120075286 A KR 1020120075286A KR 20120075286 A KR20120075286 A KR 20120075286A KR 101319961 B1 KR101319961 B1 KR 101319961B1
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vinegar
kelp
broth
water
aged
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KR1020120075286A
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Korean (ko)
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이우식
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이우식
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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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • 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
    • A23L17/60—Edible seaweed
    • 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
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • 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
    • A23L27/82—Acid flavourants

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Seasonings (AREA)
  • Edible Seaweed (AREA)

Abstract

PURPOSE: A production method of producing stock for watery raw fish slices is provided to offer sweet and sour taste to the watery raw fish slices, and to improve digestion function. CONSTITUTION: 250-300 g of sea tangle and 4-5 L of water are heated at 20-25°C for 24 hours to obtain a sea tangle extract. 4-5 L of sea tangle extract, 1.5-2 L of vinegar, and 7-9 kg of starch syrup are mixed, and the mixture is aged at 20-25°C for 15-20 days. 1.2-1.4 L of aged sea tangle vinegar, 25-30 kg of red pepper paste, 11-13 L of vinegar, 0.65-0.7 L of lemon-lime soda, 8-10 kg of sugar, and 0.9-1.1 L of pomegranate persimmon vinegar are mixed to obtain a stock solution. [Reference numerals] (S1) First step where kelp is put into water to make kelp sap; (S2) Second step where the kelp sap is mixed with vinegar and starch syrup and gets aged; (S3) Third step where meat broth is make by mixing the aged kelp sap with red pepper paste, vinegar, lemon-lime soda, sugar, and pomegranate/persimmon vinegar

Description

물회 육수 제조방법{Methode For Sauce Of Water Raw Fish}Method for manufacturing raw water broth {Methode For Sauce Of Water Raw Fish}

본 발명은 물회 육수 제조방법에 관한 것으로, 더욱 세부적으로는 광어나 도미 등의 생선의 살을 회로 떠서 갖은 채소와 함께 새콤달콤한 육수를 부어 시원하게 물회를 맛볼 수 있는 물회 육수 제조방법에 관한 것이다.The present invention relates to a method for producing a sashimi broth, and more particularly, to a sashimi broth production method that can taste the sashimi to pour sweet and sour broth with vegetables having a circuit of fish such as flatfish or sea bream.

일반적으로 만들어 먹는 물회 육수는 물 또는 시중에 판매되고 있는 냉면육수에 초고추장, 고춧가루, 간장, 설탕, 식초 등을 첨가 후 혼합하여 제조하며, 이렇게 제조된 육수를 준비된 생선회에 갖은 채소(마늘, 파, 고추 등)를 얹은 다음 얼음을 넣은 후 부어서 먹게 된다.In general, the sashimi broth made of water is made by mixing with red pepper paste, red pepper powder, soy sauce, sugar, vinegar, etc. in water or cold noodle broth sold in the market, and preparing the broth with the prepared sashimi (garlic, green onion, Pepper, etc.) and then add ice and pour it.

그러나, 상기와 같이 만들어 먹는 물회 육수의 경우 단시간에 제조되는 즉, 물 또는 냉면육수에 각종 조미료를 첨가하기 때문에 육수의 깊은 맛을 느낄 수 없으며, 물회 육수의 새콤달콤한 맛을 강하게 느끼기 위해서 식초나 설탕 등을 너무 많이 사용하게 된다면 물회의 맛을 느끼기보다는 조미료 맛을 느끼게 되는 문제점이 있다.However, in the case of the sashimi broth made as described above is produced in a short time, that is, because the seasoning is added to the water or cold noodles broth, you can not feel the deep taste of the broth, vinegar or sugar in order to feel strongly the sweet and sour taste of the sashimi broth If you use too much light, there is a problem that the taste of seasoning rather than the taste of water.

상술한 바와 같은 문제점을 해결하기 위하여, 본 발명에서는 물에 다시마를 넣어 다시마 진액을 만든 다음, 상기 다시마 진액에 식초, 물엿을 혼합 후 숙성시켜 다시마식초로 제조하고, 상기 다시마식초에 고추장, 식초, 사이다, 설탕, 석류감식초를 혼합하여 육수 원액을 제조하며, 상기 육수 원액을 숙성시킨 후 초고추장, 석류감식초, 물, 사이다, 식초, 다시마식초를 혼합하여 물회 육수를 제조하여, 새콤달콤한 물회의 깊은 맛을 느낄 수 있으며, 다시마 진액을 이용하기 때문에 소화기능 향상과 다이어트에 도움이 되는 물회 육수 제조방법을 제공하는데 목적이 있다.In order to solve the problems as described above, in the present invention, the kelp is put into the water to make a kelp liquor, and then mixed with vinegar and starch syrup in the kelp liquor is aged to prepare a kelp vinegar, kochujang, vinegar, Prepare a broth stock solution by mixing cider, sugar, and pomegranate vinegar, and after ripening the broth stock solution, mixes red pepper paste, pomegranate persimmon vinegar, water, cider, vinegar, and kelp vinegar to make a sashimi broth. You can feel and use the kelp essence because it is intended to provide a method for producing a watery broth to help digestion and diet.

목적을 달성하기 위한 제조방법으로는 육수통에 물 4 ~ 5ℓ를 부은 후 다시마 250 ~ 300g을 넣고, 24시간 동안 20 ~ 25℃ 온도를 유지하면서 다시마 진액을 만드는 제1단계와; 상기 4 ~ 5ℓ의 다시마 진액에 식초 1.5 ~ 2ℓ, 물엿 7 ~ 9kg을 혼합한 후 15 ~ 20일 동안 20 ~ 25℃ 온도를 유지하면서 다시마식초로 숙성시키는 제2단계와; 상기 숙성된 다시마식초를 계량컵을 이용하여 믹싱장치에 1.2 ~ 1.4ℓ 투입한 후 고추장 25 ~ 30kg, 식초 11 ~ 13ℓ, 사이다 0.65 ~ 0.7ℓ, 설탕 8 ~ 10kg, 석류감식초 0.9 ~ 1.1ℓ를 넣고, 혼합하여 육수 원액을 제조하는 제3단계를 포함한다.In order to achieve the purpose, the first step of making a kelp liquor solution while pouring 4 ~ 5L of water in a broiler barrel and 250 ~ 300g of kelp, maintaining the temperature of 20 ~ 25 ℃ for 24 hours; A second step of mixing 1.5-4 L of vinegar and 7-9 kg of starch syrup to 4-5 L of kelp liquor and then aging with kelp vinegar while maintaining a temperature of 20-25 ° C. for 15-20 days; The aged kelp vinegar was added 1.2 ~ 1.4ℓ into the mixing device using a measuring cup, and then put 25 ~ 30kg red pepper paste, 11 ~ 13ℓ, cider 0.65 ~ 0.7ℓ, sugar 8 ~ 10kg, pomegranate persimmon vinegar 0.9 ~ 1.1ℓ, Mixing includes preparing a broth stock solution.

목적을 달성하기 위한 다른 제조방법으로는 육수통에 물 4 ~ 5ℓ를 부은 후 다시마 250 ~ 300g을 넣고, 24시간 동안 20 ~ 25℃ 온도를 유지하면서 다시마 진액을 만드는 제1단계와; 상기 4 ~ 5ℓ의 다시마 진액에 식초 1.5 ~ 2ℓ, 물엿 7 ~ 9kg을 혼합한 후 15 ~ 20일 동안 20 ~ 25℃ 온도를 유지하면서 다시마식초로 숙성시키는 제2단계와; 상기 숙성된 다시마식초를 계량컵을 이용하여 믹싱장치에 1.2 ~ 1.4ℓ 투입한 후 고추장 25 ~ 30kg, 식초 11 ~ 13ℓ, 사이다 0.65 ~ 0.7ℓ, 설탕 8 ~ 10kg, 석류감식초 0.9 ~ 1.1ℓ를 넣고, 혼합하여 육수 원액을 제조하는 제3단계와; 상기 육수 원액을 3 ~ 5일 동안 18 ~ 22℃에서 숙성시키는 제4단계와; 상기 숙성이 완료된 육수 원액에 초고추장 4 ~ 4.4kg, 석류감식초 0.2 ~ 0.3ℓ, 물 7 ~ 9ℓ, 사이다 0.32 ~ 0.36ℓ, 식초 0.1 ~ 0.14ℓ, 상기 다시마식초 0.6 ~ 0.8ℓ를 혼합하여 물회 육수를 제조하는 제5단계를 포함한다.Another manufacturing method for achieving the object is a first step of making a kelp concentrate while pouring 4 ~ 5L of water in a broiler, 250 ~ 300g kelp, while maintaining a temperature of 20 ~ 25 ℃ for 24 hours; A second step of mixing 1.5-4 L of vinegar and 7-9 kg of starch syrup to 4-5 L of kelp liquor and then aging with kelp vinegar while maintaining a temperature of 20-25 ° C. for 15-20 days; The aged kelp vinegar was added 1.2 ~ 1.4ℓ into the mixing device using a measuring cup, and then put 25 ~ 30kg red pepper paste, 11 ~ 13ℓ, cider 0.65 ~ 0.7ℓ, sugar 8 ~ 10kg, pomegranate persimmon vinegar 0.9 ~ 1.1ℓ, Mixing and preparing a broth stock solution; A fourth step of aging the broth stock at 18-22 ° C. for 3-5 days; 4 ~ 4.4kg of red pepper paste, 0.2 ~ 0.3ℓ, pomegranate vinegar 0.2 ~ 0.3ℓ, water 7 ~ 9ℓ, cider 0.32 ~ 0.36ℓ, vinegar 0.1 ~ 0.14ℓ, 0.6 ~ 0.8ℓ of kelp vinegar A fifth step of manufacturing is included.

상기한 바와 같이, 본 발명은 다시마 진액을 이용하여 육수를 만들기 때문에 콜레스테롤 수치를 낮추면서도 피를 맑게 하고 혈압을 조절할 수 있으며, 장 운동을 도와 변비를 없애주고, 아연, 유황, 철분, 칼슘, 마그네슘 성분이 많아 유해 활성산소의 흡수를 방지해 피부 및 탈모 방지에 도움이 되고, 다시마 진액을 숙성시켜 다시마식초로 제조한 후 고추장, 식초, 사이다, 설탕, 석류감식초를 혼합한 육수 원액을 숙성시킨 다음 초고추장, 석류감식초, 물, 사이다, 식초, 다시마식초를 혼합하여 물회 육수를 제조하기 때문에 새콤달콤한 물회의 깊은 맛을 느낄 수 있는 효과가 있다.As described above, the present invention uses the kelp concentrate to make broth, while lowering the cholesterol level can clear blood and control blood pressure, help intestinal movement to eliminate constipation, zinc, sulfur, iron, calcium, magnesium It has many ingredients to prevent the absorption of harmful free radicals, which helps to prevent skin and hair loss.After aging kelp essence, it is made into kelp vinegar, and then the stock solution mixed with red pepper paste, vinegar, cider, sugar and pomegranate vinegar is aged. Since the red pepper paste, pomegranate persimmon vinegar, water, cider, vinegar, kelp vinegar is mixed to produce the sashimi broth, it is effective to feel the deep taste of sweet and sour water.

도 1은 본 발명에 따른 물회 육수 원액을 제조하는 과정을 나타낸 순서도.
도 2는 본 발명에 따른 물회 육수를 제조하는 과정을 나타낸 순서도.1 is a flow chart showing a process for preparing a raw water broth stock solution according to the present invention.
Figure 2 is a flow chart showing a process for producing a lime stock broth according to the present invention.

도 1은 본 발명에 따른 물회 육수 원액을 제조하는 과정을 나타낸 순서도이고, 도 2는 본 발명에 따른 물회 육수를 제조하는 과정을 나타낸 순서도이다.1 is a flow chart illustrating a process for preparing a raw water stock solution juice according to the present invention, Figure 2 is a flow chart showing a process for producing a water stock soup stock according to the present invention.

이하, 도면을 참고로 본 발명에 따른 물회 육수 제조방법을 설명하면 다음과 같다.Hereinafter, with reference to the drawings will be described a method of manufacturing water lime broth according to the present invention.

도 1은 볼 발명의 물회 육수 원액을 제조하는 과정을 나타낸 순서도로서, 스테인레스 강판 재질의 육수통에 물 4 ~ 5ℓ를 부은 후 다시마 250 ~ 300g을 넣고, 24시간 동안 20 ~ 25℃ 온도를 유지하면서 다시마에서 나오는 성분으로 다시마 진액을 만든다(S1 단계).1 is a flow chart illustrating a process for preparing a raw water broth stock solution of the invention, poured 4 ~ 5ℓ of water in a stainless steel soup stock bucket 250 ~ 300g, while maintaining a temperature of 20 ~ 25 ℃ for 24 hours Make kelp concentrate with ingredients from kelp (S1 step).

상기와 같이 만들어진 다시마 진액 4 ~ 5ℓ에 식초 1.5 ~ 2ℓ와 물엿 7 ~ 9kg을 육수통에 혼합한 후 15 ~ 20일 동안 20 ~ 25℃ 온도를 유지하게 되면 다시마식초로 숙성된다(S2 단계).After mixing 4 ~ 5ℓ of kelp liquor made as described above 1.5 ~ 2ℓ of vinegar and 7 ~ 9kg of starch syrup in a broiler canister after maintaining the temperature of 20 ~ 25 ℃ for 15 to 20 days (S2 step).

상기 숙성된 다시마식초를 계량컵을 이용하여 일반적으로 사용되는 믹싱장치에 1.2 ~ 1.4ℓ 투입한 후 고추장 25 ~ 30kg, 식초 11 ~ 13ℓ, 사이다 0.65 ~ 0.7ℓ, 설탕 8 ~ 10kg, 석류감식초 0.9 ~ 1.1ℓ를 넣고, 혼합하여 육수 원액을 제조한다(S3 단계).1.2 ~ 1.4ℓ of the aged kelp vinegar into a mixing apparatus generally used using a measuring cup, and then 25 ~ 30kg of red pepper paste, vinegar 11 ~ 13ℓ, cider 0.65 ~ 0.7ℓ, sugar 8 ~ 10kg, pomegranate vinegar 0.9 ~ 1.1 1 liter and mix to prepare a stock solution (step S3).

상기와 같이 제조되는 육수 원액은 국물이 없는 비빔회로 먹을 때 양념으로 사용될 수 있으며, 육수 봉지에 담아 냉장고에 보관할 수 있어 회만 준비되는 곳이라면 언제라도 손쉽게 조리해 먹을 수 있다.The stock broth prepared as described above may be used as a seasoning when eaten with bibim without broth, and can be stored in a refrigerator in a broth bag so that it can be easily cooked and eaten at any time.

도 2는 본 발명의 물회 육수를 제조하는 과정을 나타낸 순서도로서, 스테인레스 강판 재질의 육수통에 물 4 ~ 5ℓ를 부은 후 다시마 250 ~ 300g을 넣고, 24시간 동안 20 ~ 25℃ 온도를 유지하면서 다시마에서 나오는 성분으로 다시마 진액을 만든다(S1 단계).Figure 2 is a flow chart showing a process for producing a water liquefied broth of the present invention, after pouring 4 ~ 5L of water in a stainless steel soup stock tank 250 ~ 300g, kelp while maintaining a temperature of 20 ~ 25 ℃ for 24 hours Make kelp concentrate with ingredients from (S1 step).

상기와 같이 만들어진 다시마 진액 4 ~ 5ℓ에 식초 1.5 ~ 2ℓ와 물엿 7 ~ 9kg을 육수통에 혼합한 후 15 ~ 20일 동안 20 ~ 25℃ 온도를 유지하게 되면 다시마식초로 숙성된다(S2 단계).After mixing 4 ~ 5ℓ of kelp liquor made as described above 1.5 ~ 2ℓ of vinegar and 7 ~ 9kg of starch syrup in a broiler canister after maintaining the temperature of 20 ~ 25 ℃ for 15 to 20 days (S2 step).

상기 숙성된 다시마식초를 계량컵을 이용하여 일반적으로 사용되는 믹싱장치에 1.2 ~ 1.4ℓ 투입한 후 고추장 25 ~ 30kg, 식초 11 ~ 13ℓ, 사이다 0.65 ~ 0.7ℓ, 설탕 8 ~ 10kg, 석류감식초 0.9 ~ 1.1ℓ를 넣고, 혼합하여 육수 원액을 제조한다(S3 단계).1.2 ~ 1.4ℓ of the aged kelp vinegar into a mixing apparatus generally used using a measuring cup, and then 25 ~ 30kg of red pepper paste, vinegar 11 ~ 13ℓ, cider 0.65 ~ 0.7ℓ, sugar 8 ~ 10kg, pomegranate vinegar 0.9 ~ 1.1 1 liter and mix to prepare a stock solution (step S3).

상기와 같이 제조된 육수 원액을 3 ~ 5일 동안 18 ~ 22℃에서 숙성시킨다(S4 단계).The stock solution prepared as described above is aged at 18 to 22 ° C. for 3 to 5 days (S4 step).

상기 숙성이 완료된 육수 원액에 초고추장 4 ~ 4.4kg, 석류감식초 0.2 ~ 0.3ℓ, 물 7 ~ 9ℓ, 사이다 0.32 ~ 0.36ℓ, 식초 0.1 ~ 0.14ℓ를 혼합하며, 상기 S2 단계에서 숙성된 다시마식초 0.6 ~ 0.8ℓ를 혼합하여 물회 육수를 제조한다(S5 단계).4 ~ 4.4kg of ultra red pepper paste, 0.2 ~ 0.3ℓ, water 7 ~ 9ℓ, cider 0.32 ~ 0.36ℓ, vinegar 0.1 ~ 0.14L to the broth stock ripening is completed, 0.6 ~ 5 kelp aged in the step S2 0.6 ~ 0.8L is mixed to prepare a lime broth (S5 step).

상기와 같이 제조되는 물회 육수는 시원한 물회를 먹을 때 육수로 사용될 수 있으며, 육수 봉지에 담아 냉장고에 보관할 수 있어 회만 준비되는 곳이라면 언제라도 손쉽게 조리해 먹을 수 있다.The sashimi broth prepared as described above can be used as broth when eating cool sashimi, and can be stored in a refrigerator in a broth bag so that it can be easily cooked and eaten at any time.

따라서, 본 발명은 다시마 진액을 이용하여 육수를 만들기 때문에 콜레스테롤 수치를 낮추면서도 피를 맑게 하고 혈압을 조절할 수 있으며, 장 운동을 도와 변비를 없애주고, 아연, 유황, 철분, 칼슘, 마그네슘 성분이 많아 유해 활성산소의 흡수를 방지해 피부 및 탈모 방지에 도움이 된다.Therefore, the present invention is to make a broth using the kelp concentrate to lower blood cholesterol level while clearing blood pressure and control blood pressure, help intestinal movement to eliminate constipation, zinc, sulfur, iron, calcium, magnesium Helps prevent skin and hair loss by preventing the absorption of harmful free radicals.

또한, 다시마 진액을 숙성시켜 다시마식초로 제조한 후 고추장, 식초, 사이다, 설탕, 석류감식초를 혼합한 육수 원액을 숙성시킨 다음 초고추장, 석류감식초, 물, 사이다, 식초, 다시마식초를 혼합하여 물회 육수를 제조하기 때문에 새콤달콤한 물회의 깊은 맛을 느낄 수 있다.In addition, after aging the kelp liquor is made into kelp vinegar, aged stock broth mixed with red pepper paste, vinegar, cider, sugar, and pomegranate vinegar, and then mixed with red pepper paste, pomegranate vinegar, water, cider, vinegar, and kelp vinegar Because it is manufactured, you can feel the deep taste of sweet and sour water.

본 발명은 특정의 실시 예와 관련하여 도시 및 설명하였지만, 첨부된 특허청구범위에 의해 나타난 발명의 사상 및 영역으로부터 벗어나지 않는 한도 내에서 다양한 개조 및 변화가 가능하다는 것을 당업계에서 통상의 지식을 가진 자라면 누구나 알 수 있을 것이다.While the invention has been shown and described with respect to particular embodiments, it will be apparent to those skilled in the art that various modifications and variations can be made without departing from the spirit and scope of the invention as set forth in the appended claims. Anyone can grow up.

Claims (2)

물회 육수 제조방법에 있어서,
육수통에 물 4 ~ 5ℓ를 부은 후 다시마 250 ~ 300g을 넣고, 24시간 동안 20 ~ 25℃ 온도를 유지하면서 다시마 진액을 만드는 제1단계(S1)와;
상기 4 ~ 5ℓ의 다시마 진액에 식초 1.5 ~ 2ℓ, 물엿 7 ~ 9kg을 혼합한 후 15 ~ 20일 동안 20 ~ 25℃ 온도를 유지하면서 다시마식초로 숙성시키는 제2단계(S2)와;
상기 숙성된 다시마식초를 계량컵을 이용하여 믹싱장치에 1.2 ~ 1.4ℓ 투입한 후 고추장 25 ~ 30kg, 식초 11 ~ 13ℓ, 사이다 0.65 ~ 0.7ℓ, 설탕 8 ~ 10kg, 석류감식초 0.9 ~ 1.1ℓ를 넣고, 혼합하여 육수 원액을 제조하는 제3단계(S3)를 포함하는 것을 특징으로 하는 물회 육수 제조방법.In the method of manufacturing raw water broth,
After pouring 4-5 L of water into the broth and putting 250-300 g of kelp, the first step (S1) of making kelp concentrate while maintaining the temperature of 20-25 ° C. for 24 hours;
A second step (S2) of mixing the vinegar 1.5-2 L and starch syrup 7-9 kg to the 4-5 L kelp solution and then aging with kelp vinegar while maintaining a temperature of 20-25 ° C. for 15-20 days;
The aged kelp vinegar was added 1.2 ~ 1.4ℓ into the mixing device using a measuring cup, and then put 25 ~ 30kg red pepper paste, 11 ~ 13ℓ, cider 0.65 ~ 0.7ℓ, sugar 8 ~ 10kg, pomegranate persimmon vinegar 0.9 ~ 1.1ℓ, The method of manufacturing a raw water broth, characterized in that it comprises a third step (S3) of preparing a stock solution by mixing. 물회 육수 제조방법에 있어서,
육수통에 물 4 ~ 5ℓ를 부은 후 다시마 250 ~ 300g을 넣고, 24시간 동안 20 ~ 25℃ 온도를 유지하면서 다시마 진액을 만드는 제1단계(S1)와;
상기 4 ~ 5ℓ의 다시마 진액에 식초 1.5 ~ 2ℓ, 물엿 7 ~ 9kg을 혼합한 후 15 ~ 20일 동안 20 ~ 25℃ 온도를 유지하면서 다시마식초로 숙성시키는 제2단계(S2)와;
상기 숙성된 다시마식초를 계량컵을 이용하여 믹싱장치에 1.2 ~ 1.4ℓ 투입한 후 고추장 25 ~ 30kg, 식초 11 ~ 13ℓ, 사이다 0.65 ~ 0.7ℓ, 설탕 8 ~ 10kg, 석류감식초 0.9 ~ 1.1ℓ를 넣고, 혼합하여 육수 원액을 제조하는 제3단계(S3)와;
상기 육수 원액을 3 ~ 5일 동안 18 ~ 22℃에서 숙성시키는 제4단계(S4)와;
상기 숙성이 완료된 육수 원액에 초고추장 4 ~ 4.4kg, 석류감식초 0.2 ~ 0.3ℓ, 물 7 ~ 9ℓ, 사이다 0.32 ~ 0.36ℓ, 식초 0.1 ~ 0.14ℓ, 상기 다시마식초 0.6 ~ 0.8ℓ를 혼합하여 물회 육수를 제조하는 제5단계(S5)를 포함하는 것을 특징으로 하는 물회 육수 제조방법.In the method of manufacturing raw water broth,
After pouring 4-5 L of water into the broth and putting 250-300 g of kelp, the first step (S1) of making kelp concentrate while maintaining the temperature of 20-25 ° C. for 24 hours;
A second step (S2) of mixing the vinegar 1.5-2 L and starch syrup 7-9 kg to the 4-5 L kelp solution and then aging with kelp vinegar while maintaining a temperature of 20-25 ° C. for 15-20 days;
The aged kelp vinegar was added 1.2 ~ 1.4ℓ into the mixing device using a measuring cup, and then put 25 ~ 30kg red pepper paste, 11 ~ 13ℓ, cider 0.65 ~ 0.7ℓ, sugar 8 ~ 10kg, pomegranate persimmon vinegar 0.9 ~ 1.1ℓ, Mixing the third step (S3) to prepare a stock solution;
A fourth step (S4) of aging the stock solution for 3 to 5 days at 18 to 22 ° C .;
4 ~ 4.4kg of red pepper paste, 0.2 ~ 0.3ℓ, pomegranate vinegar 0.2 ~ 0.3ℓ, water 7 ~ 9ℓ, cider 0.32 ~ 0.36ℓ, vinegar 0.1 ~ 0.14ℓ, 0.6 ~ 0.8ℓ of kelp vinegar Sashimi broth manufacturing method comprising a fifth step (S5) to manufacture.
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20050110812A (en) * 2004-05-19 2005-11-24 최웅식 Slices of raw cuttlefish and cold noodle dish it manufacture method
KR100773768B1 (en) 2006-12-12 2007-11-12 전찬균 Thick soypaste mixed with red peppers for slices of raw fish and fabrication method thereof
KR20090124435A (en) * 2008-05-30 2009-12-03 김두수 Manufacturing method and composite of fish stock for sliced raw fish

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20050110812A (en) * 2004-05-19 2005-11-24 최웅식 Slices of raw cuttlefish and cold noodle dish it manufacture method
KR100773768B1 (en) 2006-12-12 2007-11-12 전찬균 Thick soypaste mixed with red peppers for slices of raw fish and fabrication method thereof
KR20090124435A (en) * 2008-05-30 2009-12-03 김두수 Manufacturing method and composite of fish stock for sliced raw fish

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