KR101571267B1 - Method of preta soup - Google Patents

Abstract

The present invention relates to a method for manufacturing spicy mudfish soup. More specifically, the method includes: a broth producing step of producing broth by mixing 0.6 wt% of kelp, 69 wt% of water, 17.5 wt% of radishes, 11.7 wt% of shrimps, and 1.2 wt% of pepper seeds in a container and boiling the same for 10 minutes; a first seasoning sauce producing step of producing a first seasoning sauce by mixing a mixture, obtained by mixing the broth produced in the broth producing step with salt, with pepper powder, garlic, gingers, shrimps, glutamate, sodium, green onions, and peppers; a ripening step of mixing 80 wt% of the first seasoning sauce with 20 wt% of the broth and ripening the same for one week; a second seasoning sauce producing step of producing a second seasoning sauce by mixing 33.5 wt% of pepper oil with 66.5 wt% of pepper powder; a cooking step of boiling a cooking mixture after making the cooking mixture by mixing 16 wt% of the first seasoning sauce, 8 wt% of the second seasoning sauce, and 74 wt% of additives; and a mudfish inserting step of inserting mudfish into the cooking mixture. Fishy smell of the mudfish can be removed as the first seasoning sauce and the second seasoning sauce include pepper powder. A person can taste deep flavor of the soup resulting from ripening the first seasoning sauce. The mudfish can be rapidly boiled as the mudfish is inserted after boiling the first seasoning sauce, the second seasoning sauce, and the additives. Accordingly, fishy smell can be reduced again or can be completely removed.

Description

{Method of preta soup}

More particularly, the present invention relates to a method for producing chu maun hot-water, which comprises aged first sauce sauce and second sauce sauce containing red pepper powder to eliminate the smell of loach, And the first sauce sauce and the second sauce sauce and the additive are boiled and then the loach is mixed with the sauce so that the loach can be quickly cooked and eaten so that the loach fish can be reduced or eliminated again The present invention relates to a method for producing a maltun tang.

Modern people are experiencing various symptoms of depression of physical strength due to mental, physical activity and excessive stress due to rapid change of living culture and environment.

As a result of these efforts, the development of nourishing and tonic foods is actively under way, and the sales of these products are rapidly increasing, and some of them have become generalized.

Loach is a favorite traditional food for ordinary people since ancient times. Old people have been popular as a stamina food of the common people who finish the farming season in the autumn, boil the mudfish in the neighborhood reservoir, rice fields, rivers, small ditches and boil the chuchotang and wear it in summer season. In the Ming Dynasty, when the Ming Dynasty is made in the Ming Dynasty, Ming Ding is a kind of gangjang that will enliven its energies from ancient times, and it is effective in erecting impotence by warming the loins, . In particular, Chu-tang boils to the inner part of the loach, so it can eat many vitamins A and D in eggs and ovaries, and late summer. It gives my taste in the autumn, and the thick taste is good. It is very good to put chrysanthemum powder when the boiled or the pumpkin seeds are put in boiling and the smell disappears. The loach ingredients are high quality protein, and other animal foods contain a lot of uncommon vitamin A, which protects the skin firmly, increases the resistance of the bacteria and strengthens the mucous membranes of the respiratory tract. It also contains a lot of calcium, which is the minerals most needed by modern people, so loquat can be called a longevity food.A small amount of fat .. iron, ash, man, vitamin B2, D, etc., fat is high unsaturated fatty acid Hypertension Atherosclerosis. It is good for obesity patients. As described above, various foods using loach, which is a kind of health food, have been developed.

In Korean Patent Laid-Open Publication No. 10-2003-28259, various kinds of seasonings are added to the loach to boil it. The boiled loach is pulverized, the loach is boiled, and the soup is pulverized. In addition, It has been described how to cook sauces for instant cooking, which vacuum packs various kinds of sauces such as pepper, onion, perilla, garlic, ginger and powdered miso, and its preparation method. However, It is uncomfortable to tasting and tasting only special days so that it is difficult to eat the nutritional ingredients of loach, and there is a problem that can not be tasted without burden.

SUMMARY OF THE INVENTION The present invention has been made in order to solve the above-mentioned problems, and an object of the present invention is to provide a method for producing a sauce, It is an object of the present invention to provide a method for manufacturing a chu ma-hot-tang which is able to quickly grind and loin the loach, thereby reducing or eliminating the smell of the loach.

The present invention relates to a method for producing a broth by mixing broth 0.6% by weight, 69% by weight of water, 17.5% by weight of water, 11.7% by weight of shrimp and 1.2% by weight of red pepper seeds in a vessel and boiling for 10 minutes, A first seasoning sauce preparation step of mixing the pepper powder, garlic, ginger, soy sauce, shrimp, sodium glutamate, welsh onion and red pepper into a mixed solution obtained by mixing salt with the prepared soup water to form a first seasoning sauce; A second seasoning sauce preparation step of mixing a mixture of 80% by weight of the sauce with 20% by weight of the seasoning and aging for one week, and a second seasoning sauce mixing 33.5% by weight of red pepper oil and 66.5% , 16% by weight of the first seasoning sauce, 8% by weight of the second seasoning sauce and 74% by weight of the additive are mixed to form a cooking mixture, and then the cooking mixture for boiling the cooking mixture and the lozenge are mixed in the boiling cooking mixture It characterized by consisting of loach incorporation.

In the first seasoning sauce preparation step, 22 wt% of the broth, 13 wt% of salt, 22 wt% of red pepper powder, 9.1 wt% of garlic, 3.7 wt% of ginger, 1 wt% of soy sauce, 13.2 wt% of shrimp, sodium glutamate 4.6 By weight, 2.4% by weight, and 9.1% by weight of red pepper are mixed to form a first seasoning sauce.

The additive is characterized in that the additive is composed of 87 wt% of broth, 5.5 wt% of chicken broth, 1.9 wt% of potato, 1.9 wt% of zucchini, 1.9 wt% of nonwax, 0.9 wt% of perilla powder, and 0.9 wt% of sodium glutamate.

Further, in the mixing step, noodles and handmade rations are further mixed with the lozenge in the cooking mixture.

The method of manufacturing chuu mangatang, which is a method of producing chuu mangatang, comprises a first seasoning sauce and a second seasoning sauce containing aged chili powder. Since the first seasoning sauce and the second seasoning sauce and additives are boiled and the loach is mixed, Can be cooked and eaten, so that the smell of the loach can be reduced or eliminated again.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a process of a method for producing chu maunternoon according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of a method of manufacturing chu maunternoon according to the present invention will be described with reference to the accompanying drawings. In this process, the thicknesses of the lines and the sizes of the components shown in the drawings may be exaggerated for clarity and convenience of explanation. In addition, the terms described below are defined in consideration of the functions of the present invention, which may vary depending on the intention or custom of the user, the operator. Therefore, definitions of these terms should be made based on the contents throughout this specification.

In addition, the following embodiments are not intended to limit the scope of the present invention, but merely as an example, and various embodiments may be implemented through the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a process of a method for producing chu maunternoon according to the present invention.

As shown in the figure, a method for preparing chuu mangutang is a method for preparing chuu mangutang which boils raw sauces and sauces and brews sauce containing the sauces while incorporating the cooked mixture and loach to alleviate the pungent taste and smell unique to loach , And the method for producing such a chuu mangutang is characterized in that the soup producing step S1, the first seasoning sauce manufacturing step S2, the aging step S3, the second seasoning sauce manufacturing step S4, the cooking step S5, Step S6.

The step of preparing the broth (S1) comprises the steps of preparing 0.6% by weight of sea tangle, 69% by weight of water and 17.5% by weight of water, 11.7% by weight of shrimp and 1.2% Mixed in a container, boiled for 10 minutes to produce broth, and boiled broth is preferably transferred to another container and allowed to cool. At this time, it is preferable to filter the kelp, shrimp, and red pepper seeds through the sieve.

The first sauce source manufacturing step (S2) is a step of manufacturing a sauce to be added during cooking. In the first sauce sauce manufacturing step (S2), a mixture of salt and pepper powder is mixed with pepper powder, garlic, ginger , Soy sauce, shrimp, sodium glutamate, wave, and red pepper are mixed to form a first seasoning sauce. Preferably, the first seasoning sauce is mixed using a stirrer or a scoop to make it viscous.

At this time, in the first seasoning sauce manufacturing step S2, 22 wt% of broth, 13 wt% of salt, 22 wt% of red pepper powder, 9 wt% of garlic, 3.7 wt% of ginger, 1 wt% of soy sauce, 13.2 wt% 4.6% by weight of sodium glutamate, 2.4% by weight of par with 9.1% by weight of pepper to form a first seasoning sauce.

In the aging step (S3), the first seasoning sauce produced through the first seasoning sauce preparation step is aged by mixing the seasoning sauce, wherein 20 wt% of the seasoning sauce is added to 80 wt% After the addition, they are mixed and aged for one week. The aging is preferably performed at a temperature of 2 ° C to 6 ° C in a refrigerator, and it is also possible to aged at room temperature.

The second seasoning sauce preparation step (S4) is a source to be added in the cooking process together with the first seasoning sauce that has been aged to prepare the loach, and in the second seasoning sauce preparation step (S4) And 66.5% by weight of red pepper.

The cooking step S5 is a step of putting the aged first seasoning sauce, the second seasoning sauce, and additives into a container and boiling, wherein the cooking step comprises 17% by weight of the first seasoning sauce, 9% % And 74% by weight of additives are mixed to form a cooking mixture, and then the cooking mixture is boiled.

Here, the additive is made up of 87% by weight of the broth, 5.5% by weight of chicken broth, 1.9% by weight of potato, 1.9% by weight of zucchini, 1.9% by weight, 0.9% by weight of perilla seed and 0.9% by weight of sodium glutamate.

The mixing step (S6) is a step of adding the loach into the boiling cooking mixture through the cooking step, wherein the cooking mixture is mixed with 50 weight% of the cooking mixture and 50 weight% of the loach, It will take about 5 minutes more to finish the process.

At this time, in the mixing step, the noodle and the handmade beverage are further mixed with the lozenge in the cooking mixture, and it is preferable to mix 40% by weight of the cooking mixture and 40% by weight of the lozenge with noodles and handmade beverage.

When boiled chuu mungang hot water is cooked through the above-described method for producing chuu mangatang, the first seasoned sauce and the second sauce sauce contain chili powder, thereby eliminating the fishy smell of the loach, It is possible to feel the deep flavor of soup through aging and to boil the first sauce sauce and the second sauce sauce and additives and then to mix the loach so that it can be eaten quickly so that the fish loaf can be reduced or eliminated again .

Claims (4)

Mixing broth with 0.6% by weight of sea tangle, 69% by weight of water, 17.5% by weight of water, 11.7% by weight of shrimp and 1.2% by weight of red pepper seeds and boiling for 10 minutes to prepare broth;
Preparing a first seasoning sauce by mixing pepper powder, garlic, ginger, soy sauce, shrimp, sodium glutamate, wave, and red pepper into a mixed solution obtained by mixing salt with the broth produced in the broth production step;
Aging step in which 80% by weight of the first seasoning sauce is mixed with 20% by weight of the broth and aged for one week;
A second seasoning sauce preparation step of forming a second seasoning sauce wherein 33.5% by weight of red pepper oil and 66.5% by weight of red pepper are mixed;
Preparing a cooking mixture by mixing 17% by weight of the first seasoning sauce, 9% by weight of the second seasoning sauce and 74% by weight of the additive, and boiling the cooking mixture; And
And a loach incorporation step of incorporating the loach into the boiling cooking mixture,
Wherein the additive is composed of 87% by weight of the broth, 5.5% by weight of chicken broth, 1.9% by weight of potato, 1.9% by weight of zucchini, 1.9% by weight of maltose, 0.9% by weight of perilla seed, and 0.9% by weight of sodium glutamate. Gt;
The method according to claim 1,
In the first sauce preparation step, 22 wt% of the broth, 13 wt% of salt, 22 wt% of red pepper powder, 9 wt% of garlic, 3.7 wt% of ginger, 1 wt% of liver, 13.2 wt% of shrimp, 4.6 wt% , 2.4% by weight of par with 9.1% by weight of pepper to form a first seasoning sauce.
delete The method according to claim 1,
Wherein the noodle and soup stock are mixed with the loach in the mixing mixture.

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