KR101547975B1 - Making and cooking method of corvina - Google Patents

Abstract

The present invention relates to a method of preparing and cooking a culinary herb which is excellent in flavor and taste and is suitable for steamed cooking.
The method for preparing and cooking gulbi according to the present invention is characterized in that the gulbi is salted for 3 years, Drying the dried gardens by hanging them in a bundle so as to be exposed to sea breeze and sunlight at the beach for three months from early December to early March of next year; Immersing the gulbi in a mixed solution of 20 parts by weight of rice flour and 3 parts by weight of lemon and stirring for 8 hours; 5 parts by weight of a mixture of ginger, green onions, kelp, and lemon in an equivalent weight ratio are added to 20 parts by weight of water and boiled until the total weight is 15 parts by weight to make broth; And three layers stacked in the order of the pine needles, lemon peel, and the above-mentioned cucumber in the order of the pine needles were piled up as a unit on the peeler of the steamer containing the above broth, and a plurality of units were stacked on the above in the same order, And heating the broth for a period of time to steam the steam.
According to the method for producing and cooking gulbi of the present invention, there is no seasoning in the gulbi itself, and the gulbi of the pine needles and the lemon is cooked in the gulbi without any grilling, You will have a chewy taste.

Description

{Making and cooking method of corvina}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of preparing and cooking gulbi, and more particularly, to a method of preparing and cooking gulbi, which is excellent in chewy taste and steamed by lemon and pine needle.

In general, corvina is also called dried seaweed (dried seaweed fish) or dried seaweed (stony seaweed) because it contains stones in its head.

The usual processing method of gulbi is caught, and it is caught by washing with the low salt water to remove the foreign matter, and it is dried by hanging it in the well-ventilated place by salt and salt, salt condition, .

However, in addition to the general processed culm according to the salting method according to the recent well-being hot air flow, there is a tendency that the processed culm bowls containing natural culverts and natural polyphenols, And processed culm bowls made with or added to kochujang, ginseng, herb, pine needles, onion juice, bamboo leaves, ogupi, plum, wool, green tea, gardenia and bokbunja.

Korean Patent Registration No. 10-0692630 discloses a method for preventing premature bacterial contamination and fishy smell, comprising the steps of prematurely treating a salt of a salt solution dissolved in purified water, a germicidal agent obtained by mixing pine needle extract and organic acid, And a second step of secondary drying by immersing the first dried cucumber in a solution in which sugar alcohols are mixed with saline and a moisturizing agent in order to prevent the proper moisture retention and fatty acid corrosion of the pine needles .

Korean Registered Patent No. 10-0692630 (Manufacturing method of pine needles, registered on March 13, 2007)

It is an object of the present invention to provide a method and a cooking method of a culinary herb that is salty and rich in flavor, and pine needles and lemon flavors, as the chewed fish meat is chewed hard enough.

In order to accomplish the above object, the present invention provides a method for preparing and cooking gulbi, comprising the steps of salting an early stage for 3 years, Drying the dried gardens by hanging them in a bundle so as to be exposed to sea breeze and sunlight at the beach for three months from early December to early March of next year; Immersing the gulbi in a mixed solution of 20 parts by weight of rice flour and 3 parts by weight of lemon and stirring for 8 hours; 5 parts by weight of a mixture of ginger, green onions, kelp, and lemon in an equivalent weight ratio are added to 20 parts by weight of water and boiled until the total weight is 15 parts by weight to make broth; And three layers stacked in the order of the pine needles, lemon peel, and the above-mentioned cucumber in the order of the pine needles were piled up as a unit on the peeler of the steamer containing the above broth, and a plurality of units were piled on the above in the same order, And heating the broth for a period of time to steam the steam.

According to the method for producing and cooking culverts of the present invention having the above-described constitution, it is possible to produce a culinary herb having a proper liver without any seasoning, And the lemon fragrance is poured into the caviar, and it is more chewy than ordinary caviar.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart of an embodiment of a method of manufacturing and cooking a culverte according to the present invention. Fig.
2 is a photograph of a culverte produced and cooked according to the method of manufacturing and cooking culverts according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of a method of manufacturing and cooking a crockery according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart of an embodiment of a method of manufacturing and cooking a gulbi according to the present invention. As shown in FIG. 1, a preferred embodiment of the present invention includes a step S11 of salting an early stage, a step S13 of drying, (S15), a step of making soup (S17), and an early step (S19). &Quot; Included " here means that it is not excluded that further constituent steps are added.

It was frozen early in April, frozen and then thawed in early December when the sea water cooled down and flies such as flies and mosquitoes disappeared. After 3 years, (S11) At this time, it is recommended to wash salt with salt of about 5 ~ 6 Kg per 100 dogs in early stage to prevent excessive early salting and to make proper salinity. do.

In the salting step (S11), the pickled starter is wrapped in straw, then hanged on the beach in Yongkwang, South Jeolla Province and dried in sea breeze. In this process, salt tends to be naturally harvested early in the course of the tide, And becomes a dried culvert (S13). Especially, from early December to the beginning of next March, for 3 months, when the sea breeze drifts in the ocean, the weather is getting colder when the early front and back sides are turned upside down, When it is sunny, it is melted, dried with moderate lyophilization, prematurely light brown and stiff. The dried gulbi is not suitable for roasting and will be used for steam.

Next, the dried early stage, that is, the culinary herb, is frozen for about three months.

FIG. 2 is a photograph of a culverte prepared and cooked according to the present invention. As shown in FIG. 2, it can be seen that the color of the culverte is transparent rather than yellow.

Next, thaw frozen celibate, and based on 100 celery, add 100 pelts of celery to the water of 20 Kg of rice slices and 3 Kg of lemon cut into the shell. If it is soaked for 8 hours, (S15)

On the other hand, 5 kg of ginger, green onion, kelp, and lemon are prepared in equal weight ratios based on 100 caviar (step S17) (Step S17). In this step,

The soup prepared by the soup making step (S17) is put into the steamer, and the sausage is put on the sausage so as not to be immersed in the sausage. The sausage is poured on the sausage, the lemon is lit on the sausage, I put 20 cowboys that were called by without any spices, and put 100 pheasant caviar into the steamer by putting pine needles on top of 20 cowboys, lemon juice, and 20 cowboys. As a result, the steamer is heated for 2 hours so that the cucumber is piled up with five sets of cucurbit layers, and the cucumber is steamed while the cucumber is steamed.

This steamed gulbi is torn as a result of the hand of the gulbi, and the steamed rice is seasoned with green tea water.

Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. In addition, it is a matter of course that various modifications and variations are possible without departing from the scope of the technical idea of the present invention by anyone having ordinary skill in the art.

S11: Steps to garde early
S13: Drying the early stage to make culinary
S15: Steps to call the culmi
S17: Steps to make broth
S19: Steps to bake culinary

Claims (1)

Salting the early stage for 3 years with salt removed from the jelly, washing, and salting early;
Drying the dried gardens by hanging them in a bundle so as to be exposed to sea breeze and sunlight at the beach for three months from early December to early March of next year;
Immersing the gulbi in a mixed solution of 20 parts by weight of rice flour and 3 parts by weight of lemon and stirring for 8 hours;
5 parts by weight of a mixture of ginger, green onions, kelp, and lemon in an equivalent weight ratio are added to 20 parts by weight of water and boiled until the total weight is 15 parts by weight to make broth; And
The three layers stacked in the order of the pine needles, the lemon peel, and the above-mentioned cucumber were stacked on a tray of the steamer containing the above broth, and a plurality of units were stacked on the stack in the same order, Heating the broth by heating the broth with steam;
≪ / RTI > characterized in that the method comprises the steps of:

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