KR101408318B1 - Method of manufacturing seafood jjamppong for hangovers - Google Patents

Abstract

The present invention relates to a method of manufacturing spicy seafood noodle soup for hangovers comprising the steps of: (a) preparing broth by inserting 2 to 3 kg of mussels, 2 to 5 raw chickens, 25 to 40 chicken feet, and 0.5 to 1.5 kg of oysters in the 50 L capacity of a broth vessel, filling water to 40-60% of the broth vessel, scooping out solid ingredients after boiling the mixture for two-four hours, adding seasonings including salt, Chungyang pepper, black pepper powder, and red pepper powder, and boiling the mixture for 20-35 minutes; (b) making spicy seafood noodle oil by adding materials such as minced garlic, minced ginger, chopped spring onion, and chopped onion in a Chinese food pot with cooking oil and stir-frying the mixture for 20 minutes at 1,200-1,400°C; (c) preparing spicy seafood noodle solid ingredients such as 10-25 g of mussels, 15-25 g of Styela clava clava Herdman, 10-30 g of shrimp, 20-40 g of crab, 30-40 g of squid, 10-20 g of cuttlefish, and 10-15 g raw oysters, 30-40 g of sliced pork, 60 g of onion, and 20-50 g of vegetable; and (d) completing the spicy seafood noodle soup by pouring 150-300 g of the broth manufactured in the Chinese food pot, adding one tablespoon of the spicy seafood noodle oil, adding the spicy seafood noodle solid ingredients, boiling the mixture for five minutes at 1,200-1,400°C, and pouring the boiled materials with soup onto 200-250 g of boiled noodle in a bowl. The taste is light and rich because vegetables are not stirred by oil, and spicy seafood noodle soup can be made for hangovers without stir-frying the materials like existing Chinese spicy seafood noodle soup.

Description

{Method of manufacturing seafood jjamppong for hangovers}

The present invention relates to a method for producing instant noodle soup, which does not roast the ingredients in oil and has a refreshing taste.

Common chanpon is oiled in Chinese pots, pork, dried chillies, green onions, ginger, garlic, red pepper powder and fried. Add seafood and roast more, then pour water or broth, boil until soup tastes, · Pour into boiled noodles with sesame oil, chili oil, etc. and cook them.

However, this kind of chanpong has the disadvantage that soup is felt because it stirs vegetables and vegetables in oil.

Korean Patent No. 1070318 (registered on September 28, 2011, entitled "Process for preparing seafood chanpon") proposed to overcome such disadvantages is characterized in that after producing the champong fish soup, the champong fish soup In the preparation, the above-mentioned champon mint juice is separately prepared by boiling, then cut into cut pieces of 60 to 90 wt%, slices of 1 to 15 wt%, mussels of 5 to 25 wt%, sugar 0.5 to 2 wt%, salt 0.5 to 2 wt%, seasonings 0.5 to 2 wt% A fermented seaweed fermentation step in which 0.5 to 2 wt% of red pepper powder is mixed and a fermentation step of fermenting the fermented seaweed with 20 to 72 wt% of anchovy, 15 to 45 wt% of anchovy, 5 to 25 wt% % Water and 1 ~ 10wt% of diluted soju is added 12-17 times the weight of the main material mixture and boiled at 120-150 ° C for 20-40 minutes. Then, the main ingredient mixture is removed, , Aged seaweed having been subjected to the above aging step was added to the broth at a weight ratio of 10: 1 A step of boiling water at a temperature of 150 to 180 ° C for 8 to 15 minutes and a step of producing 2 to 5 wt% of shrimp, 2 to 5 wt% of mussel, 2 to 5 wt% of aged seaweed, 2 ~ 5wt% of red pepper, 2 ~ 5wt% of red pepper powder, 2 ~ 5wt% of carrot, 2 ~ 5wt% of onion, 2 ~ 5wt% of onion, 2 ~ 5wt% of pumpkin, 2 ~ 5wt% of pumpkin, To 5 wt% of leek, 2 to 5 wt% of leek, and boiling for 3 to 5 minutes at 150 to 160 ° C.

However, conventional seafood chanpon production method does not use meat and chicken broth which are used in the manufacture of chanpon, which is provided in a Chinese restaurant, so that it does not have the taste and greasy feeling and improves the texture and asserts that there is no side effect due to cholesterol. The use of MSG and seaweed powder as a seasoning in a weight ratio of 1: 1 to the extract has a problem of flavoring with chemical seasoning rather than natural flavor of the material.

It is an object of the present invention, which is created to solve the above-mentioned problems, to provide a method for manufacturing an instant whipped popcorn, which is light in flavor but very flavorful using natural seasoning without roasting the ingredients in oil.

(A) 2 to 3 kg of mussels, 2 to 5 wild chickens, 25 to 40 chicken legs and 0.5 to 1.5 kg of oysters are placed in a 50 L capacity water tank, 60%, boiled for 2 to 4 hours, and salted, and the sauce mixed with salt, sweet pepper, pepper and chili powder is added, and then boiled for 20 to 35 minutes to prepare broth; (b) adding chopped garlic, chopped ginger, chopped green onion and chopped onion into a Chinese pot and baking the chopped oil at about 1,200 ~ 1,400 ℃ for about 20 minutes; (c) 10 ~ 25g of mussel, 15 ~ 25g of omnis, 10 ~ 30g of shrimp, 20 ~ 40g of crab, 30 ~ 40g of squid, 10 ~ 20g of cuttlefish, 10 ~ 15g of oysters, 30 ~ 40g of pork meat, 60g of onion Preparing 20 to 50 grams of Champpowder material of vegetables and vegetables; (d) 150-300 g of the above broth made in a Chinese pot is poured, and 1 spoon of the above-mentioned chanpong oil is added, and then the above-prepared chanpong prawn material is added and boiled for 5 minutes in a neutralizing fire at 1,200 ~ 1,400 ° C., And pouring the boiled ingredients over 200 to 250 g together with the broth to complete the champon.

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The present invention as described above has an effect that the material is not roasted in oil but is very soft and has excellent flavor.

Furthermore, the method of the present invention has the effect of making a seafood chanpon which is good for a spicy, spicy and refreshing pasto without roasting like a conventional Chinese champon.

Hereinafter, embodiments of the present invention will be described.

1. Making seaweed

2 to 3 kg of mussels, 2 to 5 wild chickens, 25 to 40 chicken legs and 0.5 to 1.5 kg of oysters are placed in a 50 L meggerage container and the flour is filled to 40 to 60% of the broth container.

Then simmer for 2 to 4 hours, then salvage the worm (mussels, raw chicken, chicken legs, oysters), add the sauce and boil for 20 to 35 minutes to complete the broth.

Here, the seasoning is a mixture of salt, sweet pepper, pepper and red pepper powder, and it is 100 ~ 150g.

2. Making chanpon oil

Add chopped garlic, chopped ginger, chopped onion, chopped onion and other ingredients such as chopped onion and chopped onion in a Chinese pot, and cook it for 20 minutes at 1,200 ~ 1,400 ℃.

3. Champong geondegi making materials (per serving)

Two to five mussels (10-25 g)

3 to 5 eggs (15-25g)

15 1 to 3 shrimps (10 ~ 30g)

Crab halitosis or one (20 ~ 40g)

Squid 6 to 8 slices (30 to 40 g)

Cuttlefish (baby squid) 2 to 4 (10 to 20g)

4 to 6 eggs (10 to 15 g)

Pork meat 6 to 8 (30 to 40g)

0.5 onions (60g)

Vegetables and vegetables 20 ~ 50g

4. Making Chanpoong Seafood

If the boiled water boils, put the cotton in the bowl.

Then, pour 150-300 g of broth made in a Chinese pot into one serving (one serving of champon), add 1 spoon of champon oil, add 215 ~ 345 g of the prepared champopon worm ingredients, and stir in 1,200 ~ 1,400 ℃ Boil for 5 minutes. Here, one serving of Champon consists of 200 ~ 250g of cotton, 150 ~ 300g of broth and 215 ~ 345g of Champopon.

Then, the boiled rice in the bowl is poured with the soup, which is boiled on the surface, to complete the chopped seafood chanpon.

Herein, the surface of the present invention is boiled separately, but the present invention is not limited to this, but it is disclosed beforehand that boiled seaweed chompon according to the present invention can be completed by boiling the freshly boiled surface or raw surface.

5. Sensory test

The visual, olfactory, and flavor tests were conducted on the Chinese noodles and Chinese traditional chanpon according to the present invention.

<Test condition>

A) Age: 10 to 60 years old by sex

Except for people who do not like Chinese food or have chronic diseases

B) The sensory test is carried out in the order of visual, olfactory, and flavor in the white bowl with the seafood chanpon and Chinese chanpon.

Here, the flavor test is conducted in the order of soup, and the score is based on a score of 5 points.

C) Visual and olfactory tests shall be limited to 30 seconds for each test.

D) Flavor test to eat noodles and soup is done by putting 30 minutes each time for each champion and completely removing the remaining flavor test.

Referring to the flavor test results,

In the teens and twenties, it was confirmed that the whitish seafood chanpon according to the present invention and the Chinese chanpon champon obtained a very high score of 4.7 points or more, and the discrimination was poor.

From these results, it can be seen that, in the teenagers and the twenties, the flavor which is characteristic of the chopped onion seafood chompon according to the present invention is not well appreciated.

In the generation over 30 generations, compared with Chinese champagnes, according to the present invention, chopped seafood chanpon does not feel, but the soup taste is thick, and it is spicy and cool, and very high score of 4 or more is obtained in sight, smell and flavor Respectively.

As a result, according to the present invention, the chopped seafood chanpon was evaluated as not being felt in all ages except for the teenagers and 20s, but having a soup flavor and a cool and spicy flavor. .

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

Claims (3)

(a) 2 to 3 kg of mussels, 2 to 5 chickens, 25 to 40 chickens and 0.5 to 1.5 kg of oysters are placed in a 50 L megum water container, the water is filled to 40 to 60% After boiling for 4 hours, the warts are taken out and boiled for 20 to 35 minutes after adding sauce mixed with salt, sweet pepper, pepper and chili powder, and preparing broth;
(b) adding chopped garlic, chopped ginger, chopped green onion and chopped onion into a Chinese pot and baking the chopped oil at about 1,200 ~ 1,400 ℃ for about 20 minutes;
(c) 10 ~ 25g of mussel, 15 ~ 25g of omnis, 10 ~ 30g of shrimp, 20 ~ 40g of crab, 30 ~ 40g of squid, 10 ~ 20g of cuttlefish, 10 ~ 15g of oysters, 30 ~ 40g of pork meat, 60g of onion Preparing 20 to 50 grams of Champpowder material of vegetables and vegetables;
(d) 150-300 g of the above broth made in a Chinese pot is poured, and 1 spoon of the above-mentioned chanpong oil is added, and then the above-prepared chanpong prawn material is added and boiled for 5 minutes in a neutralizing fire at 1,200 ~ 1,400 ° C., And boiling over 200 ~ 250g of poured together with soup to complete chanpon. delete delete