KR101536099B1 - Method of preparing hot fish stew using leather carp - Google Patents
Method of preparing hot fish stew using leather carp Download PDFInfo
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- KR101536099B1 KR101536099B1 KR1020130103613A KR20130103613A KR101536099B1 KR 101536099 B1 KR101536099 B1 KR 101536099B1 KR 1020130103613 A KR1020130103613 A KR 1020130103613A KR 20130103613 A KR20130103613 A KR 20130103613A KR 101536099 B1 KR101536099 B1 KR 101536099B1
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- 238000000034 method Methods 0.000 title claims abstract description 9
- 241000252233 Cyprinus carpio Species 0.000 title description 12
- 241000251468 Actinopterygii Species 0.000 title description 7
- 239000010985 leather Substances 0.000 title description 2
- 235000013547 stew Nutrition 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 239000006002 Pepper Substances 0.000 claims abstract description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 12
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 235000004347 Perilla Nutrition 0.000 claims abstract description 11
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 11
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 9
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 8
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 8
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 8
- 239000000796 flavoring agent Substances 0.000 claims abstract description 5
- 235000019634 flavors Nutrition 0.000 claims abstract description 5
- 244000068988 Glycine max Species 0.000 claims abstract description 4
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 241000722363 Piper Species 0.000 claims description 9
- 244000294411 Mirabilis expansa Species 0.000 claims description 8
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 235000013536 miso Nutrition 0.000 claims description 8
- 240000007058 Halophila ovalis Species 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims 1
- 210000004369 blood Anatomy 0.000 claims 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 6
- 241000473391 Archosargus rhomboidalis Species 0.000 description 5
- 235000019688 fish Nutrition 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 description 4
- 239000013505 freshwater Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 241000251730 Chondrichthyes Species 0.000 description 2
- 241001519375 Distichlis Species 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 244000182213 Lepidium virginicum Species 0.000 description 2
- 241000283903 Ovis aries Species 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 210000000232 gallbladder Anatomy 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000723298 Dicentrarchus labrax Species 0.000 description 1
- 241001537221 Diplodus sargus Species 0.000 description 1
- 241001113556 Elodea Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
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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
-
- 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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
본 발명은 담백하고 얼큰하며 깊은 맛이 있으며, 비린내가 나지 않는 향어 매운탕을 제조할 수 있는 향어 매운탕의 제조방법에 관한 것으로서, a) 냄비에 향어 100중량부에 물 300~500중량부를 넣은 후 강불로 150~200분 동안 끓이는 단계와; b) a) 단계에서 끓인 향어 중 뼈만 분리하여 분쇄하는 단계와; c) 상기 냄비에 상기 향어 100중량부에 대해 대파 5~10중량부 및 상기 분쇄된 뼈를 넣은 후 강불로 50~70분 동안 끓이는 단계와; d) 상기 냄비에 쌀가루, 생강, 고추가루, 된장, 합성 조미료, 들깨가루, 소금, 후추 및 시래기를 넣고 끓이는 단계;를 포함하여 이루어지는 것을 특징으로 한다.The present invention relates to a method for preparing a spicy malt sprout which can produce a spicy, hot, deep, and non-spicy malted sponge, comprising: a) adding 300 to 500 parts by weight of water to 100 parts by weight of the sprout, Boiling for 150 to 200 minutes with light; b) separating and crushing only the bone among the boiled beans in step a); c) boiling 5 to 10 parts by weight of cornflakes with respect to 100 parts by weight of the flavor and boiling for 50 to 70 minutes by adding the pulverized bone to the pot; d) adding rice bran, ginger, red pepper powder, soybean paste, synthetic seasoning, perilla powder, salt, pepper, and seagull to the pot.
Description
본 발명은 담백하고 얼큰하며 깊은 맛이 있으며, 비린내가 나지 않는 향어 매운탕을 제조할 수 있는 향어 매운탕의 제조방법에 관한 것이다.
The present invention relates to a process for producing a fragrant spicy hot spicy hot spicy hot spicy hot spicy hot spicy hot spicy hot spicy hot spicy hot spicy hot spicy hot spicy hot spicy hot spicy hot spicy hot spicy hot spicy hot spicy hot spicy hot spicy hot spicy hot spicy hot spicy hot
향어는 잉어목 잉어과의 물고기로서 유럽이 원산인 품종으로 독일잉어 또는 이스라엘잉어라고도 한다. 독일에서 잉어를 오랫동안 인위적으로 개량한 품종이며 이것이 이스라엘로 이식되었던 데서 붙여진 이름이다. 각종 개량 잉어 중 가장 우량한 품종이다. 개량잉어에는 등지느러미의 바로 아랫부분에만 큰 비늘이 있고 그 밖의 부분에는 비늘이 없기 때문에 가죽잉어(leather carp)라고 부르는 것과, 큰 비늘이 측선과 배 아랫부분에만 흩어져 있는 거울잉어(mirror carp)의 두 종류가 있으며, 그 중 가죽잉어를 향어라고 한다.
It is also called a German carp or an Israeli carp. It is a long, artificially modified breed of carp in Germany, and it was named after it was transplanted to Israel. It is the most superior varieties of various modified carp. The carp is called a leather carp because it has large scales just below the dorsal fin and no scales on the other parts, and a mirror carp with large scales scattered only on the sideline and bottom There are two types, the carp is called the skin.
적정 수온은 25도 가량이며 수명은 40년 정도이다. 5~6월에 산란한다. 저서성이며 무리를 지어 활동한다. 주위환경에 대한 적응력이 뛰어나 미국산 배스(민물농어)와 함께 토종 어자원을 탐식하는 어종 중 하나이다. 몸길이와 몸높이의 비율이 2:1로 성장속도는 잉어보다 2~2.5배 정도 빠르다. 몸길이는 비슷하나 무게가 잉어에 비해 무겁다. 물 흐름이 느리고 바닥이 뻘로 된 호소나 하천 등지에서 작은 동물이나 조개류, 조류 등을 먹으며 풀씨, 물벌레, 부드러운 수초 잎사귀도 곧잘 먹는다. 이러한 식성 때문에 물돼지라고도 불린다. 재래종 잉어와 마찬가지 방법으로 양식하며 우리나라의 대표적인 낚시 대상 어종이다. 미끼로는 주로 어분을 사용하나 특정 미끼에 구애 받지 않는다.
The appropriate water temperature is about 25 degrees and the life span is about 40 years. Spawning occurs in May-June. He is british and works in groups. It is highly adaptable to the surrounding environment and is one of the fish species that digest native fishery resources together with American bass (freshwater bass). The ratio of body height to body height is 2: 1, and the growth rate is 2 to 2.5 times faster than carp. The body is similar, but the weight is heavier than the carp. Succulent plants, waterweeds, and soft watery leaves often eat small animals, shellfish, and algae in low-water, low-lying hoso and rivers. Because of this eating, it is also called water pig. It is cultivated in the same way as native carp and is one of the representative fishing target species of Korea. We mainly use fish meal as bait, but we do not depend on specific bait.
우리나라에는 1973년, 국민들의 먹을거리가 다양하지 않던 시절에 영양보충을 위해 이스라엘 농무성을 통해 치어 1천여 마리를 들여 온 것이 시초다. 그 후 실험양식에 성공해 1978년부터 전국 대형 호수에서 대대적인 양식이 시작됐다. 1980년대 초반 이후 1990년대 후반까지 내수면 양식업의 대상으로 각광을 받아왔고, 공급이 원활한 만큼 유료낚시터에서 인기를 끌었다. 1997년부터는 수질보호를 위해 호수의 가두리 양식장이 사라지면서 현재는 공급이 거의 중단된 상태로 그간 대형 호수나 저수지에 방류돼 자연 번식한 향어들이 명맥을 유지하고 있다.
In Korea, in 1973, when the people were not eating a lot of food, it was the first time that they had imported over 1,000 horses from the Israeli Ministry of Agriculture to supplement their nutrition. Since then, the experimental form has been successful. From the early 1980s until the late 1990s, it has been a target of domestic aquaculture, and has become popular in paid fisheries because of its smooth supply. Since 1997, the cage farms of the lake have disappeared to protect the water quality. Nowadays, the supply is almost stopped and they are released to large lakes and reservoirs.
맛이 담백하여 민물회로 인기가 많으며 푹 고아 보신용으로 먹기도 한다. 매운탕, 찜, 소금구이, 튀김 등 다양하게 요리되고 있다.
The taste is very simple and fresh water circuit is popular. It is cooked in various ways such as hot spring, steamed, salt grilled, fried.
본 발명은 민물 비린내가 강한 향어를 이용하여 담백하고 얼큰하며 깊은 맛을 낼 수 있는 향어 매운탕의 제조방법을 제공함에 그 목적이 있다.
It is an object of the present invention to provide a method of manufacturing a fragrant spicy hot-water spout capable of producing a clear, high-pungent and deep flavor by using a strong-smelling fragrance.
상기와 같은 목적을 달성하기 위한 본 발명은,According to an aspect of the present invention,
a) 냄비에 향어 100중량부에 물 300~500중량부를 넣은 후 강불로 150~200분 동안 끓이는 단계와;a) adding 300 to 500 parts by weight of water to 100 parts by weight of the beans into a pan, boiling the mixture for about 150 to 200 minutes with stirring;
b) a) 단계에서 끓인 향어 중 뼈만 분리하여 분쇄하는 단계와;b) separating and crushing only the bone among the boiled beans in step a);
c) 상기 냄비에 상기 향어 100중량부에 대해 대파 90~100중량부 및 상기 분쇄된 뼈를 넣은 후 강불로 50~70분 동안 끓이는 단계와;c) boiling 90 to 100 parts by weight of a large wave to 100 parts by weight of the flavor and 50 to 70 minutes by adding the crushed bone to the pot;
d) 상기 냄비에 쌀가루, 생강, 고추가루, 된장, 합성 조미료, 들깨가루, 소금, 후추 및 시래기를 넣고 끓이는 단계;를 포함하여 이루어지는 것을 특징으로 하는 향어 매운탕의 제조방법을 제공한다.
d) boiling rice bran, ginger, red pepper powder, soybean paste, synthetic seasoning, perilla powder, salt, pepper, and seagrass in the pan, and boiling the sauce.
특히, 상기 c)단계에서의 대파는 대파의 백피를 사용하는 것이 좋다.
Particularly, in step c), it is preferable to use the lambs of the lambs.
그리고 상기 d)단계에서 상기 냄비에 쌀가루, 생강, 고추가루, 된장, 합성 조미료, 들깨가루, 소금, 후추를 넣고 3~15분 후에 시래기를 넣고 5~15분 동안 끓이는 것이 바람직하다.
In step d), it is preferable to add rice flour, ginger, chili powder, miso, synthetic seasoning, perilla powder, salt, and pepper to the pot and boil it for 5 to 15 minutes after 3 to 15 minutes.
특히, 상기 d)단계에서 상기 냄비에 상기 향어 100중량부에 대해 쌀가루 5~10중량부, 생강 1~2중량부, 고추가루 5~10중량부, 된장 5~10중량부, 합성 조미료 1~2중량부, 들깨가루 3~6중량부, 소금 3~6중량부, 후추 0.1~0.5중량부 및 시래기 80~120중량부를 넣는 것이 좋다.
Particularly, in step d), 5 to 10 parts by weight of rice flour, 1 to 2 parts by weight of ginger, 5 to 10 parts by weight of red pepper powder, 5 to 10 parts by weight of miso, 1 to 10 parts by weight of synthetic seasoning, 3 to 6 parts by weight of perilla seed powder, 3 to 6 parts by weight of salt, 0.1 to 0.5 parts by weight of pepper and 80 to 120 parts by weight of Seagrass.
본 발명의 향어 매운탕의 제조방법은 담백하고 얼큰하며 깊은 맛이 있으며, 비린내가 나지 않는 등 기호도가 우수하여 남녀노소 누구나 보양식으로 즐겨 먹을 수 있는 효과가 있다.
The method of the present invention is excellent in taste such as lightness, lightness, deep taste, and no fishy smell, so that it can be enjoyed by men and women of all ages.
이하, 본 발명의 향어 매운탕의 제조방법에 대하여 상세히 설명하면 다음과 같다.
Hereinafter, the method for producing the sparkling hot springs of the present invention will be described in detail.
본 발명의 향어 매운탕의 제조방법은 The process for producing the fermented hot springs of the present invention comprises
a) 냄비에 향어 100중량부에 물 300~500중량부를 넣은 후 강불로 150~200분 동안 끓이는 단계와;a) adding 300 to 500 parts by weight of water to 100 parts by weight of the beans into a pan, boiling the mixture for about 150 to 200 minutes with stirring;
b) a) 단계에서 끓인 향어 중 뼈만 분리하여 분쇄하는 단계와;b) separating and crushing only the bone among the boiled beans in step a);
c) 상기 냄비에 상기 향어 100중량부에 대해 대파 90~100중량부 및 상기 분쇄된 뼈를 넣은 후 강불로 50~70분 동안 끓이는 단계와;c) boiling 90 to 100 parts by weight of a large wave to 100 parts by weight of the flavor and 50 to 70 minutes by adding the crushed bone to the pot;
d) 상기 냄비에 쌀가루, 생강, 고추가루, 된장, 합성 조미료, 들깨가루, 소금, 후추 및 시래기를 넣고 끓이는 단계;를 포함하여 이루어진다.
d) adding rice bran, ginger, red pepper powder, soybean paste, synthetic seasoning, perilla powder, salt, pepper and seashell to the pot.
먼저, 냄비에 향어와 물을 넣은 후 강불로 끓인다. 향어는 배를 갈라서 내장과 쓸개 등을 제거한 상태로 냄비에 넣는다. 이때 냄비에 향어 100중량부에 물 300~500중량부를 넣고, 담백하면서 입에 걸림 등의 불편한 감이 없도록 강불로 150~200분 동안 끓여 향어를 푹 고아 준다.First, put the water in the pan and boil it with the fire. The sea bass is split into pears and the intestines and gallbladder are removed and placed in a pan. At this time, 300 to 500 parts by weight of water is added to 100 parts by weight of the bean sprouts, and the beans are boiled for about 150 to 200 minutes with a strong fire so that there is no inconvenience such as being caught in the mouth.
강불로 끓이면서 물이 다량 증발될 경우 물을 적정량 보충해주며 끓일 수도 있음은 물론이다.
If the water is boiled and the water is evaporated, it is possible to boil the water by adding the proper amount of water.
다음으로 강불로 끓여 푹 고운 향어 중 뼈만 분리하여 분쇄기 등을 이용하여 잘게 분쇄한다.
Next, boil with the fire, and remove only the bones of the well-scented soba, and grind finely using a grinder or the like.
그리고 상기 냄비에 대파 및 상기 분쇄된 뼈를 넣고, 강불로 50~70분간 끓인다. 상기 대파는 향어의 민물 비린내를 효과적으로 제거하기 위하여 상기 향어 100중량부에 대해 5~10중량부를 넣는 것이 좋고, 더욱 민물 비린내를 제거하기 위해 대파로서 대파의 백피(흰 껍질)를 사용하는 것이 좋다. . 그리고 상기 냄비에 분쇄된 뼈를 넣고 강불로 끓임으로써, 더욱 담백하고 먹을 때 입에 걸림 등의 불편한 감이 없다.
Then, the lobster and the crushed bone are put in the pan, and boiled for 50 to 70 minutes with the fire. In order to effectively remove the freshwater fish from the sea bream, 5 to 10 parts by weight of the sea bream is added to 100 parts by weight of the sea bream, and it is preferable to use white sea bream as the sea bream to remove the fresh sea bream. . By putting the crushed bone in the pot and boiling it with the fire, there is no uncomfortable feeling such as being cheerful and catching the mouth when eating.
다음으로 상기 냄비에 얼큰하고 시원하며 더욱 비린내를 제거하기 위해 부재료를 첨가한다. 부재료로서는 쌀가루, 생강, 대파, 고추가루, 된장, 합성 조미료, 들깨가루, 소금, 후추 및 시래기 등을 사용할 수 있다. 특히, 상기 향어 100중량부에 대해 쌀가루 5~10중량부, 생강 1~2중량부, 고추가루 5~10중량부, 된장 5~10중량부, 합성 조미료 1~2중량부, 들깨가루 3~6중량부, 소금 3~6중량부, 후추 0.1~0.5중량부 및 시래기 80~120중량부를 넣는 것이 바람직하다.Next, a sub ingredient is added to the pan to make it crispy and cool and further to remove fishy smell. Rice flour, ginger, green onion, chili powder, miso, synthetic seasoning, perilla powder, salt, pepper and seagrass can be used as the material. In particular, 5 to 10 parts by weight of rice flour, 1 to 2 parts by weight of ginger, 5 to 10 parts by weight of red pepper powder, 5 to 10 parts by weight of miso, 1 to 2 parts by weight of synthetic seasoning, 6 to 6 parts by weight of salt, 0.1 to 0.5 parts by weight of pepper and 80 to 120 parts by weight of Seagrass.
그리고 시래기의 식감을 개선하기 위해서 상기 냄비에 쌀가루, 생강, 고추가루, 된장, 합성 조미료, 들깨가루, 소금, 후추를 넣고 3~15분 후에 시래기를 넣고 5~15분 동안 끓이는 것이 좋다.In order to improve the texture of Siragi, it is recommended to add rice flour, ginger, chili powder, miso, synthetic seasoning, perilla powder, salt and pepper to the pot and boil it for 5 ~ 15 minutes after 3 ~ 15 minutes.
상기 시래기를 넣은 후 미원 등의 조미료를 첨가하는 것이 좋다.
It is preferable to add a seasoning such as a mackerel after adding the seagull.
이하, 본 발명의 향어 매운탕의 제조방법을 실시예를 들어 상세히 설명하면 다음과 같고, 본 발명의 권리범위는 하기의 실시예에 한정되는 것은 아니다.
Hereinafter, the method for producing the oriental hot span of the present invention will be described in detail with reference to examples, but the scope of the present invention is not limited to the following examples.
[실시예 1][Example 1]
냄비에 향어 50kg과 물 200kg을 넣고, 강불로 3시간 동안 끓여 향어를 푹 고았다. 이때 향어는 배를 가른 내장과 쓸개 등을 제거하여 사용하였다.We put 50kg of the soba and 200kg of water in the pot, boiled for 3 hours by the fire, At this time, the shark was used by removing the stomach intestine and gallbladder.
그리고 끓인 향어의 뼈를 건져냈고, 뼈를 분쇄기를 이용하여 잘게 분쇄하였다. 냄비에 대파의 백태(흰 껍질) 3.5kg과 분쇄된 뼈를 넣고 강불로 1시간 동안 끓였다.Then, the bones of the boiled shark were removed, and the bones were ground finely using a grinder. In the pan, 3.5kg of white crustaceans and crushed bones were put into the pot and boiled for 1 hour with the fire.
다음으로 부재료를 2~3분 간격으로 냄비에 첨가하였다. 이때 부재료로서 쌀가루 3kg, 생강 0.6kg, 고추가루 8kg, 된장 3kg, 합성 조미료 0.6kg, 들깨가루 2.5kg, 소금 2kg, 후추 0.15kg, 시래기 50kg을 순서대로 2~3분 간격으로 냄비에 첨가하였다. 상기 합성 조미료로서 다시다(CJ제일제당 제조)를 사용하였다. 그리고 시래기를 넣은 후 강불로 10분동안 끓이고, 거품을 제거한 후 조미료로서 미원을 0.15kg을 첨가하였다.
Subsequently, the ingredients were added to the pot at intervals of 2 to 3 minutes. At this time, 3 kg of rice flour, 0.6 kg of ginger, 8 kg of chili powder, 3 kg of miso, 0.6 kg of synthetic seasoning, 2.5 kg of perilla seed powder, 2 kg of salt, 0.15 kg of pepper and 50 kg of seagrass were added to the pot in the order of 2 to 3 minutes. (CJ Cheiljedang Co., Ltd.) was used as the synthetic seasoning. Then, after adding seagrass, it was boiled for 10 minutes with a fire, and after removing the foam, 0.15 kg of a fresh water as a seasoning was added.
[관능 검사][Sensory Test]
실시예 1의 향어 매운탕에 대하여 관능검사를 실시하였고, 관능검사는 성인 남녀 각 20명씩 패널로 선정하여 담백한 맛, 얼큰한 맛, 비린내 및 전체 기호도에 대하여 9점 채점법(9: 매우좋음, 7: 좋음, 5: 보통, 3: 나쁨, 1: 매우나쁨)을 이용하여 평가하였으며, 그 결과를 표 1로 나타냈다. 비린내의 경우 비린내가 나지 않을 수록 높은 점수를 부여하였다.
The sensory test was carried out on the oriental malt sprinach of Example 1, and the sensory test was carried out by a panel consisting of 20 adult males and females, and a 9 point scoring method (9: very good, 7: good , 5: normal, 3: poor, 1: very poor). The results are shown in Table 1. In the case of fish, the higher score was given as the fish were not smoked.
위 표 1의 관능검사 평가결과에서 확인되는 바와 같이 실시예 1의 향어 매운탕의 경우 담백한 맛, 얼큰한 맛 및 비린내 제거정도에 대한 점수가 모두 8.7 이상으로 매우 높게 평가되었다. 특히, 비린내 제거정도에 대한 점수가 9.1로 매우 높은 사실에 의해 향어의 민물 비린내가 효과적으로 제거되었음을 알 수 있다.As can be seen from the results of the sensory evaluation test shown in Table 1 above, the scores for the light taste, the high taste and the fishy smell in the case of the oriental Chinese hotpot of Example 1 were all very high, 8.7 or more. In particular, it can be seen that the fishery smell of the sea fish was effectively removed due to the fact that the score for the degree of fish smell was as high as 9.1.
Claims (4)
b) a) 단계에서 끓인 향어 중 뼈만 분리하여 분쇄하는 단계와;
c) 상기 냄비에 상기 향어 100중량부에 대해 대파 5~10중량부 및 상기 분쇄된 뼈를 넣은 후 강불로 50~70분 동안 끓이는 단계와;
d) 상기 냄비에 쌀가루, 생강, 고추가루, 된장, 합성 조미료, 들깨가루, 소금, 후추 및 시래기를 넣고 끓이는 단계;를 포함하여 이루어지는 것을 특징으로 하는 향어 매운탕의 제조방법.
a) adding 300 to 500 parts by weight of water to 100 parts by weight of the beans into a pan, boiling the mixture for about 150 to 200 minutes with stirring;
b) separating and crushing only the bone among the boiled beans in step a);
c) boiling 5 to 10 parts by weight of cornflakes with respect to 100 parts by weight of the flavor and boiling for 50 to 70 minutes by adding the pulverized bone to the pot;
and d) boiling rice bran, ginger, red pepper powder, soybean paste, synthetic seasoning, perilla powder, salt, pepper and seagull into the pot.
상기 c)단계에서의 대파는 대파의 백피인 것을 특징으로 하는 향어 매운탕의 제조방법.
The method according to claim 1,
Wherein the large wave in step c) is white blood of large waves.
상기 d)단계에서 상기 냄비에 쌀가루, 생강, 고추가루, 된장, 합성 조미료, 들깨가루, 소금, 후추를 넣고 3~15분 후에 시래기를 넣고 5~15분 동안 끓이는 것을 특징으로 하는 향어 매운탕의 제조방법.
The method according to claim 1,
The method according to any one of claims 1 to 5, wherein in step (d), rice flour, ginger, red pepper powder, miso, synthetic seasoning, perilla powder, salt and pepper are added to the pan and boiled for 5 to 15 minutes after 3 to 15 minutes. Way.
상기 d)단계에서 상기 냄비에 상기 향어 100중량부에 대해 쌀가루 5~10중량부, 생강 1~2중량부, 고추가루 5~10중량부, 된장 5~10중량부, 합성 조미료 1~2중량부, 들깨가루 3~6중량부, 소금 3~6중량부, 후추 0.1~0.5중량부 및 시래기 80~120중량부를 넣는 것을 특징으로 하는 향어 매운탕의 제조방법.The method according to claim 1,
5 to 10 parts by weight of rice flour, 1 to 2 parts by weight of ginger, 5 to 10 parts by weight of red pepper powder, 5 to 10 parts by weight of miso, 1 to 2 parts by weight of synthetic seasoning 3 to 6 parts by weight of perilla powder, 3 to 6 parts by weight of salt, 0.1 to 0.5 parts by weight of pepper and 80 to 120 parts by weight of Seagrass.
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