KR101645358B1 - Ooctopus seasoned soy sauce using for japanese apricot spirits and it's manufacturing process - Google Patents

Abstract

The present invention relates to soy sauce octopus using a plum, and more particularly, to a soy sauce prepared by using a mashroom which has been aged through a certain process, The present invention relates to soy sauce sauce mixed with vegetable ingredients, boiled octopus in boiling water, and a method of preparing the soy sauce octopus using macel blue that is provided to consumers promptly.
The conventional octopus dish has a problem that it can not cope with large order on the spot because it is a method in which octopus is immersed in a soy sauce mixed with specific materials. Therefore, in order to solve this problem, A mixture of 10-20 sugar and 20-30% by weight of vinegar, a certain amount of red pepper, red pepper, chopped garlic, and ground sesame are mixed with sesame oil and battered vegetable ingredients, and the soy sauce mixed with the vegetable ingredients is boiled It offers soy sauce octopus with plum flavor characterized by poached octopus in water and cooked on the spot. In addition, a step (S1) of producing a mulch; A soy sauce source mixing step (S2) of mixing the aged plum juice with soy sauce, sugar, and vinegar at a predetermined ratio; Preparing a material for washing and cutting vegetables added to the soy sauce (S3); Octopping step (S4) in which the prepared raw octopus is placed in boiling water at 100 DEG C within 10 to 20 seconds; A step S5 of setting a soy sauce mixed with boiled octopus and vegetable ingredients; And the like. The method of manufacturing the soy sauce octopus using the squeezing machine is proposed.
Therefore, in the method of manufacturing the soy sauce octopus using the mulberry blue according to the present invention, a soy sauce sauce is prepared using a mulberry sauce which has been aged through a predetermined process, the sauce sauce is mixed with the vegetable ingredients, Soy sauce is boiled in boiling water and poached octopus is provided to the customer on the spot, the time to wait for food after the consumer can significantly reduce the effect. In addition, since the soy sauce according to the present invention can be mass-produced and stored in a refrigerator, there is another effect that a certain taste and flavor can be provided everywhere through the food business franchise.

Description

Technical Field [0001] The present invention relates to soy sauce octopus, and more particularly, to soy sauce octopus,

The present invention relates to soy sauce octopus using a plum, and more particularly, to a soy sauce prepared by using a mashroom which has been aged through a certain process, The present invention relates to soy sauce sauce mixed with vegetable ingredients, boiled octopus in boiling water, and a method of preparing the soy sauce octopus using macel blue that is provided to consumers promptly.

In general, octopus is high in taurine content (854mg / 100g), which helps to restore sight, prevent diabetes and relieve fatigue. The taurine passes through bile (bile) and promotes absorption and excretion of fat to effectively lower cholesterol It plays a role and helps the liver to decipher, which is also good for hangovers.

In addition, the taurine inhibits the sympathetic nerves of the brain, thereby contributing to psychological stability. It is effective in lowering blood pressure and preventing stroke, and it is also known that calcium is deficient in the heart to increase contraction force when the myocardial contractility is decreased, Is too much to reduce the contractility when the problem occurs. So it is known to help prevent and treat arrhythmia or heart failure.

Moreover, octopus contains many essential amino acids involved in protein synthesis. Essential amino acids vary according to sex and age, but if one of the essential amino acids is deficient, it will interfere with protein synthesis in the body. It is difficult to grow or maintain metabolism of the body.

However, when capturing octopus, it is very short to survive for 2 ~ 3 days if it is trapped in a general aquarium. Even if it is managed by seawater, it is difficult to pass for a week. Since it is difficult to maintain freshness for a long time, (Hereinafter, referred to as "prior invention"), in order to compensate for the above-mentioned problems. In order to compensate for the above-mentioned problems, Japanese Patent Application No. 10-0917548 Lt; / RTI >

In the preceding invention, the octopus is boiled and the octopus boiled in a specific source of basic sauce and flavor source is immersed for a certain period of time, then subjected to the first to fourth curing steps which take 24 hours each, And then a final process is performed.

Therefore, the above-mentioned invention has a problem that it takes a period longer than a week to manufacture soy sauce octopus, which makes it difficult to mass-produce, and it is difficult to introduce food into a restaurant franchise because food can not be delivered to a consumer in a short time.

On the other hand, soy sauce, which has been widely used as a traditional soup food until now, boils soybeans to make meju, which is a solid, and fermented for a certain period of time. Then it is immersed in salt water and aged for 40 to 50 days. After the fermentation is completed, When legs are made, traditional soy sauce is obtained.

However, since the traditional soy sauce has a fermented soybean fermented soybean fermented for a certain period of time, it is difficult to impart the taste, flavor, and nutrition of the produced soy sauce so that the product value is monotonous. There has been a problem that a variety of fruits, vegetables, and other materials must be added in order to add flavor and aroma when used as a source.

Some of the conventional soy sauce manufacturing methods have been proposed to partially complement the disadvantages of the conventional soy sauce. For example, in Patent Application No. 91-23445, " preparation of storage soy sauce using garlic sauce " In order to compensate for the shortcomings of the preservative, garlic juice is extracted and used as "raw soy sauce and roasted wheat as the raw material, brewed soy sauce obtained by aging, acid digestion obtained by digesting water gluten, soy sauce The garlic juice is mixed by mixing ethanol with the ground garlic, stirring the mixture for 2 hours, and filtering the garlic juice to obtain a preserved soy sauce. , Patent Application No. 94-2605 entitled " Method for producing soy sauce added with onion " is a method for removing amino acids from soy sauce (10-15%), onion juice (3-15%) and ethanol (2%) were added to the acid-decomposed soy sauce stock solution (68-80% A method for producing soy sauce characterized by producing soy sauce. In addition, the "green tea extract-containing sauce composition composition" of Patent Application No. 94-39914 includes a green tea extract containing a large amount of flavonoid component in soy sauce so as to be able to exhibit a physiological function according to ingestion of flavonoid ingredient Especially, it prevents destruction of fatty acid components such as EPA and DHA contained in fish at the time of cooking such as fish, as well as reduces the odor of fish and reduces the fishy odor, thereby improving the edible growth and increasing the functional ingredient intake &Quot; a seasoning composition showing the health promotion effect due to "

However, the above-mentioned prior art has been limited to the conventional one in which soy sauce having merely functionality is added to the soy sauce to supplement the disadvantages of the conventional soy sauce and does not fundamentally improve the flavor, aroma and nutrition of the conventional soy sauce. Because it can not, there was a problem to apply in a restaurant franchise somewhat.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems, and it is an object of the present invention to provide a soy sauce prepared by mixing aged plum fruit and vegetable ingredients through a certain process, The present invention has been made to solve the above problems.

In the present invention, a certain amount of red pepper, red pepper, chopped garlic, and ground sesame seeds are mixed with a sesame oil and a battered vegetable material in a soy sauce mixed with 10% by weight of cucumber blue, 50% by weight of soy sauce, 15% , And soy sauce mixed with the above vegetable ingredients is boiled in boiling water and cooked on the spot by being kneaded with poached octopus.

In addition, a step (S1) of producing a mulch; A soy sauce source mixing step (S2) of mixing the aged plum juice with soy sauce, sugar, and vinegar at a predetermined ratio; Preparing a material for washing and cutting vegetables added to the soy sauce (S3); Octopping step (S4) in which the prepared raw octopus is placed in boiling water at 100 DEG C within 10 to 20 seconds; A step S5 of setting a soy sauce mixed with boiled octopus and vegetable ingredients; The method of manufacturing soy sauce octopus according to the present invention is characterized in that the method of manufacturing soy sauce octopus is performed sequentially.

The method of manufacturing soy sauce octopus using the mulch blue according to the present invention comprises the steps of preparing a soy sauce using a mulberry sourdough which has been aged through a predetermined process, mixing the vegetable ingredients with the soy sauce, The sauce can be boiled in water and boiled octopus, so that it can be provided to consumers instantly, which can greatly shorten the waiting time for customers to order food.

In addition, since the soy sauce according to the present invention can be mass-produced and stored in a refrigerator, there is another effect that a certain taste and flavor can be provided everywhere through the food business franchise.

1 is a block diagram schematically showing a method of manufacturing a soy sauce octopus using a mulch blue according to the present invention.

Preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The soy sauce octopus according to the present invention has been proposed in the past so that the soy sauce can be aged for a certain period of time by pouring the soy sauce so that the preparation period can be greatly reduced in foods such as soy sauce paste.

That is, the soy sauce according to the present invention is prepared in advance and stored in the refrigerator. It takes time only for mixing the vegetable ingredients and the octopus, and the time for consuming the food after the order is shortened to within 10 minutes It is a new type of food.

The soy sauce octopus according to the present invention roughly consists of a mixture of 10% by weight of cucumber blue, 50% by weight of soy sauce, 15% by weight of sugar, and 25% by weight of vinegar in a soy sauce sauce with a certain amount of red pepper, red pepper, chopped garlic, Mix the battered vegetable ingredients and cook the instant sauce with the octopus boiled in boiling water mixed with the vegetable ingredients.

For this purpose, there is a prior step to prepare a soy sauce source in advance. In the following, a method of manufacturing soy sauce octopus will be described with reference to Fig.

The method of manufacturing soy sauce octopus according to the present invention comprises a step of making a step of making a squeeze blue (S1), a step of mixing a soy sauce source (S2), a step of preparing a material (S3), an octopus decubating step (S4) and a food setting step .

At this time, between the soy sauce source mixing step and the material preparing step, a soy sauce source aging step (S2-1) may be added in which the mash cucumber 1 is aged for a certain time so as to be mixed with other materials.

First, basic characteristics of the plum, which is a core raw material for producing the soy sauce of the present invention, will be described.

Plums are rich in protein, lipids and minerals compared to other fruits. Ash is an important more alkaline food than walnut and Fig. Especially, it contains 3.2 ~ 3.4% of natural citric acid and contains beneficial nutrients such as calcium, iron and phosphorus Picric acid improves the function of the liver by making the blood of the body weak alkaline and healthy.

The pharmacological properties of plums are not only known to be effective in improving the constitution due to antibacterial action, antiallergic action, weak alkalinity due to the action of blood, but also have excellent effects on constipation due to high blood pressure, diabetes, diarrhea and especially dietary fiber, It is said to be good for removal effect. In addition, the medicinal effects recorded in various forms such as the main herbal medicine gland, the screen for gynecological medicines, and the name of the patient include chronic cough, fever and thirst due to pyrexia, chronic schizophrenia, chronic diarrhea, hemorrhoids, hematuria, It is said that it treats abdominal pain, vomiting, barbed tapeworm remedy, small burr.

The applicant of the present application manufactured the mucilage (1) through a separate manufacturing process so as to always use plum juice of constant quality irrespective of the season.

The step S1 of making the plum celery is manufactured through a step-by-step process so that the applicant of the present invention complements the disadvantages of the conventional soy sauce and improves flavor and abundant nutrition while preserving the meat quality of the octopus.

First, the washed plum and water-removed plums are mixed with the sulfur sugar at a weight ratio of 1: 1, and the mixed plum material is put in a storage container and aged at a cool room temperature for 100 days to 120 days. At this time, it is preferable that a jar is used for respiration of the naturally occurring enzymes in the plum materials while preventing foreign substances from penetrating into the storage container, and the jar is placed on the ground to prevent the temperature from rising.

Second, the aged plum material only filters the liquid through filtration means such as a sieve or mesh.

Third, when the above-mentioned filtered juice is aged at a cool room temperature for 1 year to 1 year and 6 months, the production of the mucilage (1) is completed.

The soy sauce mixture 1 is mixed with soy sauce 2, sugar 3 and vinegar 4, and the soy sauce 1 is mixed with 10 wt% 2) is mixed at 50 wt%, sugar (3) is mixed at 15 wt%, and vinegar (4) is mixed at 25 wt%.

The soy sauce (2) may be a conventional brewed soy sauce, and the sugar (3) uses white sugar to prevent color variation, and the vinegar (4) uses brewed vinegar.

The material preparing step (S3) means washing and finely cutting the mixed vegetable material such as a soy sauce.

At this time, the vegetable material is crushed and a certain amount of Cheongyang red pepper, red pepper and safflower are used for crushing and spicy taste. In order to reinforce the taste that is washed and cleaned with the cut vegetables, chopped garlic, ground sesame and sesame oil Mixed and prepared.

Allium wakegi Araki is a perennial herb that belongs to the genus Liliaceae. It is a leaf vegetable made by crossing onion with onion. It has high quality vitamin B, vitamin B2 and vitamin C as well as nicotinic acid, glutamic acid , Fatty oil, mucus, and the like. In one room, it removes the eosinophilia and decrypts it, and it is also used for the symptom of insect repellent, sperm, wind, wind, headache, blocked nose, body fever and sweat.

In particular, the safflower contains a large amount of fiber, preserves the above functions, and has a warming effect, which brightens the eyes and turns the skin, and has an effect of improving the texture when added as a food material.

In the present invention, it is preferable to cut the beef to a size of about 0.5 to 1 cm so as to facilitate ingestion into one mouth while reinforcing soft meat quality of octopus and supplementing deficient vitamin components.

It is preferable to use fresh live octopus in the octopus decubitus step (S4), and all preparations are completed by slightly dipping the cleaned octopus in 100 캜 boiling water.

Finally, in the food setting step (S5), place the boiled octopus on a dish and add soy sauce mixed with octopus and vegetable ingredients.

That is, the soy sauce sauce according to the present invention reinforces the texture of the vegetable material mixed together with the soy sauce being buried on the surface of octopus soft and tender.

The proportion of the mucilage (1) is small in comparison with the other ingredients (soy sauce, sugar, vinegar) in the mixing ratio described above, but the mucilage (1) is concentrated in the concentrated liquid to affect the taste and aroma of the whole soy sauce (1) and sugar (3) have the same ratio as the sum of the vinegar (4).

Meanwhile, the liver sauce prepared above may be subjected to a soy sauce ripening step (S2-1) in which the mulberry sachet 1 is properly mixed with other materials and matured at room temperature for one day to obtain a deeper flavor.

In addition, the vegetable material mixed in the soy sauce may be delivered immediately to consumers, or may be provided through aging at room temperature for about 4 to 6 hours so that the soy sauce can permeate the vegetables.

The soy sauce sauce containing the vegetable material and thus aged can be used as a source for removing the fishy fish or the fishy fish in addition to the octopus dish of the present invention.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined in the appended claims. will be.

1: plum cake 2: soy sauce
3: Sugar 4: Vinegar

Claims (7)

(2) 50% by weight of soy sauce (3), 15% by weight of sugar (3) and 25% by weight of vinegar (4) Chopped garlic, ground sesame and sesame oil,
Wherein soy sauce mixed with the vegetable ingredients is cooked on the spot by boiling water and boiled octopus.
The method according to claim 1,
Wherein a side wave cut to a size of about 0.5 to 1 cm is added to the vegetable material.
A step (S1) of producing a mucilage blue mixed with plum and sulfur sugar and aging for one year or more; A soy sauce source mixing step (S2) for mixing the aged plum juice (1) with soy sauce (2), sugar (3) and vinegar (4); Preparing a material for washing and cutting vegetables added to the soy sauce (S3); Octopping step (S4) in which the prepared raw octopus is placed in boiling water at 100 DEG C within 10 to 20 seconds; A step S5 of setting a soy sauce mixed with boiled octopus and vegetable ingredients; Are sequentially performed,
The soy sauce mixture 1 is mixed with soy sauce 2, sugar 3 and vinegar 4. The soy sauce 1 is mixed with soy sauce 2 ) Is 50 wt%, sugar (3) is 15 wt%, and vinegar (4) is 25 wt%.
4. The method of claim 3,
The step (S1) of the step of preparing the mucilage is carried out by washing the mucilage washed with water and mixing the dried mucilus with the yellow sugar at a weight ratio of 1: 1, mixing the plum material into a storage container, aging the mixture for 100 days to 120 days And then filtering only the liquid through the filtration means. The filtered liquid is then aged again at a cool room temperature for 1 year to 1 year and 6 months, thereby producing soy sauce octopus.
delete The method of claim 3,
The material preparation step (S3) includes washing and finely cutting the red pepper, red pepper, and safflower, preparing garlic, sesame seed oil, sesame oil and the like,
Wherein the side wave is cut to a size of about 0.5 to 1 cm so as to facilitate one ingestion.
The method of claim 3,
Wherein a soy sauce sauce aging step (S2-1) is further added between the soy sauce source mixing step and the material preparing step, wherein the soy sauce sauce is aged for a certain time so that the green sauces can be mixed with other ingredients .

Images