KR101706954B1 - Method for manufacturing a seasoning crab - Google Patents
Method for manufacturing a seasoning crab Download PDFInfo
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- KR101706954B1 KR101706954B1 KR1020160040073A KR20160040073A KR101706954B1 KR 101706954 B1 KR101706954 B1 KR 101706954B1 KR 1020160040073 A KR1020160040073 A KR 1020160040073A KR 20160040073 A KR20160040073 A KR 20160040073A KR 101706954 B1 KR101706954 B1 KR 101706954B1
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- South Korea
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- parts
- crab
- prepared
- seasoning
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Images
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
- A23L17/40—Shell-fish
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Abstract
Description
본 발명은 한방약초를 이용한 양념게장을 제조하는 방법에 관한 것으로서, 보다 상세하게 설명하면, 한방약초를 이용하여 만든 한방육수에 각종 양념을 넣어 양념장을 제조한 다음 상기 양념장과 각종 농산물을 배합하되 특히, 오미자를 추가하여 오미자의 특유 향과 맛에 의해 꽃게의 비린맛을 효율적으로 제거하며, 식감을 자극할 수 있는 양념게장의 제조방법에 관한 기술분야이다.The present invention relates to a method for producing seasoning herbs using oriental medicinal herbs. More specifically, the present invention relates to a method for producing seasoning herbs using oriental medicinal herbs, The present invention relates to a method for manufacturing a seasoning paste, which is capable of effectively removing a pungent taste of a crab and stimulating the texture of the crab by adding a pineapple to the pineapple.
일반적으로, 게는 수산 무척추 동물중 하나로 세계적으로 가장 즐겨 식용되는 수산식품이며 바다의 서식환경에 따라 그 종류가 다양하다. 우리 나라에서는 동해안에 대게, 남해안에 털게, 서해안에 꽃게가 서식하고 있어 게 종류의 생산이 해안별로 특징이 있다. 그중 서해안에서 서식하는 꽃게는 꽃게과에 속하며 수심 10~50m 깊이의 바닷모래 바닥에 서식한다. 이러한 꽃게는 우리나라에서 널리 식용되는 게 중 하나로 산란기는 4~6월경이며 9월경부터 살이 오르기 시작한다. 우리나라에서는 갓 잡은 상태로 유통도 되지만 냉동된 상태로 주로 유통되고 있으며 연간 생산량은 2만 톤 정도이다.Generally, crabs are one of the most preferred marine invertebrates in the world, and their variety varies according to the habitat of the sea. In our country, crab crabs live on the east coast, crab on the south coast, and crab crabs on the west coast. The crab inhabiting the west coast belongs to the crab family and lives in the sand bottom of 10 ~ 50m deep. This crab is one of the crab widely used in Korea. The spawning season is around April to June, and the fry starts to catch up around September. In Korea, it can be circulated in freshly caught state, but it is mainly distributed in frozen state and the annual production is about 20,000 tons.
아울러, 상기 꽃게의 가식 부위인 육질부위는 20~40중량%에 불과하며, 껍질이 60~80중량%에 해당한다. 그리고 상기 껍질부분은 대부분 폐기되는 실정이고, 껍질부분의 영상소의 구성은 약 단백질 30~40중량%, 탄산칼슘 30~50중량%, 키틴 20~30중량%가 키틴으로 구성되어 있다.In addition, the flesh portion of the crab is 20 to 40% by weight and the shell is 60 to 80% by weight. In addition, the shell portion is mostly discarded, and the constitution of the imaging element of the shell portion is composed of 30-40 wt% of the protein, 30-50 wt% of calcium carbonate, and 20-30 wt% of chitin.
상기와 연관하여 상기 게는 키토산과 타우린 성분이 많이 함유되어 있고, 비타민B 2, 칼슘, 필수 아미노산이 함유되어 발육기의 어린이나 노약자에게 좋은 식품으로 알려져 있으며, 특히, 꽃게의 특유한 맛의 정미성분은 주로 함질소성분으로 타우린(Taurine)과 베타인(Betaine), 이노신산(Inosinic acid), 트리메틸아민옥사이드(Tremethylaimne oxid)로 알려져 있으며 여러가지 유리 아미노산 또한 게의 정미성분에 중요한 역할을 하는 것으로 알려져 있다.In connection with the above, the crab contains a lot of chitosan and taurine, and contains vitamin B 2, calcium, and essential amino acids, and is known as a good food for the young or elderly of the developing age. Especially, It is known as Taurine, Betaine, Inosinic acid and Tremethylaimne oxid. It is known that various free amino acids also play an important role in the tastiness of crab.
이러한 게는 지방이 적고 단백질이 많아서 담백한 맛이 있고, 성인병 예방 및 비반, 간, 고혈압 환자에게 좋은 건강식품이고, 질병으로부터의 회복촉진, 항암, 간기능 강화 및 관절신경계통에도 좋은 것으로 알려져 있다.These crabs are low in fat, rich in protein, have a light taste, are good health foods for prevention of adult diseases, and are good for patients with liver and hypertension, and are also known to promote recovery from diseases, enhance cancer, enhance liver function and articular nervous system.
아울러, 상기 게는 암게와 숫게 중 암게가 뉴클레오타이드(Nucleotides) 성분이 많이 함유되어 있고, 내장과 육질부분에 지방의 함량이 숫게에 비해 더 높아 맛이 좋으며, 특히, 암게의 난소에는 타우린(Taurine)과 아르기닌(Arginine), 하이드록시프롤린(Hydroxy proline), 히스티딘(Histidine), 프롤린(Proline)이 다량 함유되어 있고, 내장부분과 근육부분에 지방의 함량 또한 높아 숫게에 비해 맛이 뛰어나다.In addition, the crab has a high content of nucleotides and a high content of fat in the intestines and flesh parts of the crab crab and mugwort crab, and tastes in the ovaries of crab crab, And Arginine, Hydroxy proline, Histidine, and Proline. It also has a high content of fat in the intestines and muscles.
상기와 같은 게를 이용한 메뉴로는 게의 특별한 향을 즐기기 위해 찌거나 끓이거나 튀겨 메인 요리로 많이 이용하고, 풍부한 풍미를 오랫동안 즐기기 위해 대표적인 한국 전통음식으로 게장을 담아 먹는다.The above-mentioned crab menu is used as a main dish by steaming, boiling or frying in order to enjoy crab's special incense. In order to enjoy the rich flavor for a long time, it is eaten with typical Korean traditional food.
상기 게장은 젓갈류와 달리 신선한 게에 다양한 양념을 첨가하여 제조하고, 주로 간장을 베이스로 한 양념에 게를 통째로 담구어 숙성시켜 제조하는 양념게장과 적절한 크기로 절단한 게를 고추가루를 베이스로 한 양념에 무쳐서 제조하는 양념게장으로 구별하는데, 양념게장은 주로 민물게를 사용하여 제조하고 양념게장은 주로 꽃게를 사용하여 제조한다.The crab is made by adding various seasonings to fresh crab, unlike salted crab, and it is made mainly by soy sauce based crab, Seasoning varieties are classified into seasoning varieties, which are made with one seasoning. Seasoning varieties are mainly produced by using freshwater crab, while seasoning varieties are mainly produced by using crab.
성인병에 대한 소비자의 경각심이 날로 증가하고 있고, 성인병의 발병원인이라고 알려진 염분이 과다하게 포함된 게장을 비롯한 젓갈류는 점차 시장이 위축되고 있어 시장개척을 위하여 게장을 비롯한 젓갈류의 상품성을 증진시키려는 노력이 계속되고 있다.Consumers' awareness of adult diseases is increasing day by day, and salted seafood, including crabs, which contain excessive salinity, which is known to be the cause of adult diseases, is gradually shrinking and is trying to improve the marketability of salted seafood Efforts are continuing.
양념게장의 일예로, 대한민국 등록특허 제1505177호는 냉동된 꽃게의 양쪽 다리 부분을 열처리하여 이를 냉수에 냉각시키고 냉동된 꽃게의 다리와 숙성된 꽃게의 등껍질 부분을 포장하여 양념게장용 게 10 중량부를 제조하는 단계; 굵은 고춧가루 2 중량부, 고운 고춧가루 1 중량부, 간마늘 1 중량부. 간생강 0.4 중량부, 물엿 5 중량부, 후추 0.45 중량부, 조미료 0.5 중량부, 까나리 액젓 0.5 중량부, 다시마 0.2 중량부, 설탕 0.5 중량부, 고추장 0.4 중량부, 새우젓액 1 중량부 및 배즙 1 중량부를 곱게 갈아서 혼합하여 양념게장용 소스를 제조하는 단계; 및 상기 양념게장용 게와 양념게장용 소스를 별개로 포장하는 단계;로 이루어진 것을 특징으로 하는 양념게장의 제조방법이 개시되어 있다.As an example of a seasoning paste, Korean Patent No. 1505177 discloses a method of heat-treating both legs of a frozen crab, cooling it in cold water, packaging the frozen crab legs and the rind of the aged crab, Preparing a component; 2 parts by weight of red pepper powder, 1 part by weight of red pepper powder, 1 part by weight of liver garlic. 0.4 part by weight of ginger, 0.5 part by weight of seasoning, 0.5 part by weight of blackcurrant, 0.5 part by weight of sea tangle, 0.5 part by weight of sugar, 0.4 part by weight of red pepper paste, Preparing a sauce for a seasoning sauce; And packaging the sauce seasoning crab and sauce seasoning sauce separately from each other.
또한, 대한민국 등록특허 제1007931호는 냉동된 꽃게의 양쪽 다리 부분만을 선택하여, 90 내지 100℃의 물에 5초 내지 20초간 열처리하고, 이를 냉수에 냉각시키는 과정을 3 내지 5회 반복하는 공정; 상기 냉동된 꽃게의 등껍질 부분만을 선택하여, 속을 따고 속살에 1차 양념을 처리한 다음, 등껍질을 다시 조립하고, 이를 숙성시키는 공정; 및, 상기 숙성된 꽃게와 2차 양념을 개별적으로 밀폐포장하고, 이를 냉동하는 공정을 포함하는 즉석식 냉동양념게장 및 그의 제조방법을 개시하고 있다.Also, Korean Patent No. 1007931 discloses a process for selecting only legs of frozen crab, heat-treating it in 90 to 100 ° C water for 5 seconds to 20 seconds and cooling it in cold water three to five times; Selecting only the back skin portion of the frozen crab, treating the primary skin with the fresh skin, reassembling the back skin, and aging the skin; And a process of separately hermetically packing the aged crab and secondary sauce and freezing the same, and a process for producing the same.
또한, 대한민국 공개특허 제1999-0073079호는 간장 1 ~ 4%, 마늘 1 ~ 5%, 생강 0.5 ~ 3.5%, 설탕 1 ~ 5%, 소금 3 ~ 5%, M.S.G. 0.5 ~ 2.5%, 물엿 35 ~ 55%, 양파 20 ~ 30%, 고추장 2 ~ 6%, 고춧가루 8 ~ 16%, 맛술 0 ~ 4%, 액젓 0 ~ 4%, 풍미 성분 0 ~ 15%, 기능성 식품소재 0 ~0.3%을 함유하는 게장 양념 조성물을 개시하고 있다.Korean Patent Laid-Open No. 1999-0073079 also discloses a soy sauce comprising 1 to 4% of soy sauce, 1 to 5% of garlic, 0.5 to 3.5% of ginger, 1 to 5% of sugar, 3 to 5% of salt, 0.5 ~ 2.5%, 35 ~ 55% of syrup, 20 ~ 30% of onion, 2 ~ 6% of red pepper paste, 8 ~ 16% of red pepper powder, 0 ~ 4% And 0 to 0.3% of the material.
위와 같이 다양한 방법으로 양념게장 및 양념게장의 양념조성물을 제조하고 있지만, 깔끔하고 담백한 풍미를 유지시킬 뿐만 아니라, 풍부한 영양분으로 대다수의 소비자의 입맛을 충족시킬 수 있는 양념게장의 제조방법이 요구되고 있는 실정이다.Although a seasoning composition of seasoning paste and seasoning paste is prepared by various methods as described above, there is a demand for a method of manufacturing a seasoning paste that can satisfy the taste of most consumers with abundant nutrition as well as maintaining a clean and light flavor. to be.
본 발명은 상술한 종래기술에 따른 문제점을 해결하고자 안출된 기술로서, 한방약초를 우려내어 한방육수를 제조한 다음 한방육수와 각종 양념을 넣어 양념장을 제조하고, 꽃게에 양념장과 각종 농산물을 배합하되 특히, 오미자를 추가하여 오미자의 특유 향과 맛에 의해 꽃게 특유의 비린 맛을 제거하며, 각종 한방약초를 이용하여 게장에 영양과 풍미를 더하는 양념게장의 제조방법을 제공하는 것을 주된 목적으로 하는 것이다.DISCLOSURE OF THE INVENTION [0005] The present invention is directed to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a marine herb and a safflower, In particular, the main object of the present invention is to provide a method of manufacturing seasoning paste, which adds omija to remove the pungent taste unique to the crab by the peculiar flavor and taste of the omija, and adds nutrition and flavor to the crab using various oriental medicinal herbs .
본 발명은 상기와 같은 소기의 목적을 실현하고자, 물에 담가 두었던 꽃게를 솔을 이용하여 불순물을 제거한 후 물기를 제거하고, 양옆 지느러미를 빼낸 후 절반으로 절단하는 한편, 한방약초와 농산물을 손질하는 준비단계와 천연자연수에 손질된 한방약초를 넣고 일정시간 가열하여 추출물을 우려내는 한방육수 제조단계와 제조단계에서 제조된 한방육수와 천연자연수, 소금, 설탕, 간장, 물엿, 고추가루, 고추장을 넣고 혼합하는 양념장 제조단계와 준비단계에서 준비된 꽃게에 제조단계에서 제조된 양념장과 농산물을 넣고 혼합하는 배합단계를 포함하여 구성되는 것을 특징으로 한다.In order to achieve the above-mentioned purpose, the present invention aims to remove the impurities by removing the impurities from the crabs which have been immersed in water, remove the water, cut off the fins on both sides and cut them in half, Preparatory stage and natural herbal medicine, natural herbal medicine is prepared and heated for a certain time, and then the herb extract, prepared in the manufacturing step and the preparation step of the herb medicine, and natural natural water, salt, sugar, soy sauce, syrup, red pepper powder and hot pepper paste And a mixing step of mixing the marinade prepared in the manufacturing step and the agricultural products into the prepared crab prepared in the preparation step of the marinade and the mixing step.
또한, 본 발명은 배합단계 이후 액상의 오미자를 넣고 배합하는 오미자 배합단계를 더 포함하여 구성되고, 상기 오미자는 준비단계에서 준비된 꽃게 100중량부에 대하여, 0.0004~0.0006중량부로 배합되는 것을 특징으로 한다.Further, the present invention is characterized in that the method further comprises an omelet mixing step of adding a liquid omelet after the mixing step, wherein the omelet is blended in an amount of 0.0004 to 0.0006 parts by weight based on 100 parts by weight of the crab prepared in the preparation step .
또한, 본 발명의 상기 제조단계의 한방육수는 천연자연수 100중량부에 대하여, 엄나무 2~6중량부, 봉삼 0.2~0.6중량부, 둥글레 0.5~2중량부, 황기 2~6중량부, 감초 0.1~0.4중량부, 대추 2~6중량부가 혼합되어 20~35분 가열되어 끓여져 구성되는 것을 특징으로 하고, 상기 제조단계의 양념장은 준비단계에서 준비된 꽃게 100중량부에 대하여, 천연자연수 0.1~0.2중량부, 제조단계에서 제조된 한방육수 0.1~0.2중량부, 소금 0.005~0.015중량부, 설탕 0.015~0.035중량부, 간장 0.01~0.02중량부, 물엿 0.04~0.06중량부, 고추가루 0.05~0.1중량부, 고추장 0.021~0.043중량부를 포함하여 구성되는 것을 특징으로 한다.In addition, the herbaceous juice of the present invention is prepared by adding 2 to 6 parts by weight of mandarin, 0.2 to 0.6 part by weight of rosemary, 0.5 to 2 parts by weight of oriental ginger, 2 to 6 parts by weight of ginger, To about 0.4 part by weight and jujube of 2 to 6 parts by weight is mixed and heated for 20 to 35 minutes and boiled. In the preparation step, 100 parts by weight of the prepared crab is mixed with 0.1 to 0.2 0.001 to 0.015 part by weight of salt, 0.015 to 0.035 part by weight of sugar, 0.01 to 0.02 part by weight of liver, 0.04 to 0.06 part by weight of starch syrup, 0.05 to 0.1 part by weight of chili powder, , And 0.021 to 0.043 parts by weight of a red pepper paste.
또한, 본 발명의 상기 배합단계의 농산물은 준비단계에서 준비된 꽃게 100중량부에 대하여, 대파 0.015~0.025중량부, 생강 0.04~0.06중량부, 마늘 0.015~0.035중량부, 양파 0.005~0.015중량부, 청양고추 0.04~0.06중량부를 포함하여 구성되는 것을 특징으로 한다.The agricultural products of the present invention include 0.015 to 0.025 part by weight of ginger, 0.04 to 0.06 part by weight of ginger, 0.015 to 0.035 part by weight of garlic, 0.005 to 0.015 part by weight of onion, 0.04 to 0.06 part by weight of Cheongyang red pepper.
상기와 같이 제시된 본 발명에 의한 양념게장의 제조방법은 화학조미료를 사용하지 않고 한방약초를 우려내어 한방육수를 제조함으로써, 한방약초에 있는 효능을 함께 섭취할 수 있는 효과가 있고, 제조된 한방육수에 고추가루 및 기타 첨가재료를 넣어 농산물과 함께 배합하여 제조함으로써, 한방약초에 의한 특유의 향을 줄일 수 있고, 이와 함께 청양고추 및 오미자를 넣어 꽃게 특유의 비린 맛을 제거할 수 있으며, 이에 따른 영양과 풍미가 풍부한 효과를 얻을 수 있다.As described above, the method of producing sauce seasoning according to the present invention has the effect of ingesting the herbal medicine herb by avoiding the chemical seasoning and producing the herb medicine, It is possible to reduce the peculiar flavor caused by oriental herbal medicine, and by adding Cheongyang pepper and omija, it is possible to remove the peculiar odor of crab Rich nutrition and flavor can be obtained.
도 1은 본 발명의 바람직한 실시예에 의한 양념게장 제조방법의 계략적인 순서도.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic flow chart of a method of manufacturing a seasoning paste according to a preferred embodiment of the present invention; FIG.
본 발명은 각종 한방약초를 우려내어 제조된 한방육수에 의해 다양한 한방약초의 효능을 함께 섭취할 수 있고, 제조된 한방육수에 고추가루 및 기타 첨가재료를 넣어 양념장을 제조한 다음 농산물과 함께 꽃게에 배합하여 제조함으로써, 한방약초에 의한 특유의 향을 줄일 수 있고, 청양고추 및 오미자를 이용하여 꽃게 특유의 비린 맛을 제거할 수 있으며, 이에 따른 영양과 풍미가 풍부한 양념게장의 제조방법에 관한 기술이다.The present invention can take various kinds of herb medicinal herbs by the herbal medicinal herbs prepared with care for various oriental medicinal herbs, and the seasonal medicinal plants are prepared by adding the pepper powder and other added ingredients to the prepared oriental herbal water, The present invention relates to a method for manufacturing a seasoning paste which is capable of reducing the peculiar flavor due to oriental herb medicine and removing the pungent flavor unique to the crab using Cheongyang red pepper and omija, to be.
상기와 같은 본 발명을 달성하기 위한 양념게장의 제조방법은 물에 담가 두었던 꽃게를 솔을 이용하여 불순물을 제거한 후 물기를 제거하고, 양옆 지느러미를 빼낸 후 절반으로 절단하는 한편, 한방약초와 농산물을 손질하는 준비단계(S10);와 천연자연수에 손질된 한방약초를 넣고 일정시간 가열하여 추출물을 우려내는 한방육수 제조단계(S20);와 제조단계(S20)에서 제조된 한방육수와 천연자연수, 소금, 설탕, 간장, 물엿, 고추가루, 고추장을 넣고 혼합하는 양념장 제조단계(S30);와 준비단계(S10)에서 준비된 꽃게에 제조단계(S30)에서 제조된 양념장과 농산물을 넣고 혼합하는 배합단계(S40); 및 배합단계(S40) 이후 액상의 오미자를 넣고 배합하는 오미자 배합단계(S50);를 포함하여 구현되고, 상기 오미자는 준비단계(S10)에서 준비된 꽃게 100중량부에 대하여, 0.0004~0.0006중량부로 배합되는 것을 특징으로 한다.In order to accomplish the present invention, the method of manufacturing the seasoning crab is as follows: the crab which has been immersed in water is removed by using a brush, the water is removed, the fins are pulled out and the half is cut, and the herbal medicine and agricultural products (S20), which is prepared by adding a herbal medicine prepared with natural natural water and heated for a certain period of time, and a natural water, salt (S30) of preparing a sauce (S30) for mixing and mixing sugar, soy sauce, syrup, red pepper powder and hot pepper paste, and a mixing step (S30) for mixing the sauce prepared with the preparation step (S30) S40); (S50) in which a liquid omija is added and mixed after the mixing step (S40), and the omija is mixed with 0.0004-0.0006 parts by weight of 100 parts by weight of the crab prepared in the preparation step (S10) .
또한, 본 발명의 상기 제조단계(S20)의 한방육수는 천연자연수 100중량부에 대하여, 엄나무 2~6중량부, 봉삼 0.2~0.6중량부, 둥글레 0.5~2중량부, 황기 2~6중량부, 감초 0.1~0.4중량부, 대추 2~6중량부가 혼합되어 20~35분 가열되어 끓여져 구현되고, 상기 제조단계(S30)의 양념장은 준비단계(S10)에서 준비된 꽃게 100중량부에 대하여, 천연자연수 0.1~0.2중량부, 제조단계(S20)에서 제조된 한방육수 0.1~0.2중량부, 소금 0.005~0.015중량부, 설탕 0.015~0.035중량부, 간장 0.01~0.02중량부, 물엿 0.04~0.06중량부, 고추가루 0.05~0.1중량부, 고추장 0.021~0.043중량부를 포함하여 구현된다.In addition, in the step S20 of the present invention, the oriental herbaceous juice comprises 2 to 6 parts by weight of mandarin, 0.2 to 0.6 parts by weight of rosemary, 0.5 to 2 parts by weight of oriental wollastonite, 2 to 6 parts by weight 0.1 to 0.4 parts by weight of licorice and 2 to 6 parts by weight of jujube are mixed and heated for 20 to 35 minutes and boiled. The sauce of the preparation step (S30) is prepared by mixing 100 parts by weight of the prepared crabs prepared in the preparation step (S10) 0.1 to 0.2 parts by weight of natural natural water, 0.1 to 0.2 parts by weight of oriental herb prepared in the production step (S20), 0.005 to 0.015 part by weight of salt, 0.015 to 0.035 part by weight of sugar, 0.01 to 0.02 part by weight of soy sauce, 0.05 to 0.1 part by weight of red pepper powder, and 0.021 to 0.043 part by weight of red pepper paste.
또한, 본 발명의 상기 배합단계(S40)의 농산물은 준비단계(S10)에서 준비된 꽃게 100중량부에 대하여, 대파 0.015~0.025중량부, 생강 0.04~0.06중량부, 마늘 0.015~0.035중량부, 양파 0.005~0.015중량부, 청양고추 0.04~0.06중량부를 포함하여 구현된다.In addition, the agricultural products of the mixing step (S40) of the present invention may contain 0.015 ~ 0.025 parts by weight of lard, 0.04 ~ 0.06 parts by weight of ginger, 0.015 ~ 0.035 parts by weight of garlic, 0.005 to 0.015 parts by weight, and Cheongyang red pepper 0.04 to 0.06 parts by weight.
이하, 본 발명의 바람직한 실시예에 의해 양념게장의 제조방법을 상세히 설명하면 다음과 같다.Hereinafter, a method of manufacturing a seasoning paste according to a preferred embodiment of the present invention will be described in detail.
구체적으로, 본 발명의 준비단계(S10)는Specifically, the preparing step S10 of the present invention
물에 담가 두었던 꽃게를 솔을 이용하여 불순물을 제거한 후 물기를 제거하고, 한방약초와 농산물을 손질하는 것으로서, 일반적인 손질방법에 의하여 해감을 토하게 한 다음 세척하여 불순물을 제거한 후 사용하여도 무방하고, 일반적으로 사용되는 큰 용기에 꽃게를 담은 후 정제수와 같은 맑은 물을 꽃게가 잠기도록 부어 해감을 토하게 한다.It is also possible to remove the impurities by removing the impurities using the sole which has been soaked in the water, to remove the water, to clean the herbal medicine and the agricultural products, After putting the crab into a large container commonly used, pour clear water such as purified water to sink the crab to vomit.
이때, 해감 처리 시간은 당업자의 판단에 따라 다양하게 조절가능하고, 보다 바람직하게는 꽃게가 머금고 있는 해감이 완전하게 제거될 수 있도록 6시간~1.5일 정도 처리되도록 한다.At this time, it is possible to adjust various times according to the judgment of a person skilled in the art, and more preferably, it is processed for about 6 hours to 1.5 days so that the feel of the crab can be completely removed.
또한, 상기 해감 처리된 꽃게는 꽃게가 토해낸 해감을 비롯하여 꽃게의 껍질 표면에 뭍어 있는 불순물을 솔을 이용하여 충분히 세척하고, 물이 빠질 수 있는 바구니 등과 같은 용기에 일정시간 동안 충분히 담아둠으로써 꽃게의 물기를 제거한다. 이때, 물기를 제거하기 위해 용기에 꽃게를 담아두는 시간은 당업자의 판단에 따라 다양하게 조절가능하고, 보다 바람직하게는 2~5시간 정도 처리되도록 하여 꽃게의 물기가 충분히 제거되도록 하는 것이 바람직하다.In addition, the digested crabs are sufficiently washed with impregnated impurities on the surface of the crab shells, including the sea crabs that the crabs have eaten, and they are sufficiently contained in containers such as baskets in which water can be drained for a predetermined time, To remove water. At this time, it is preferable that the time for holding the crab in the container to remove the water is variously adjustable according to the judgment of a person skilled in the art, more preferably about 2 to 5 hours so as to sufficiently remove the water of the crab.
상기와 연관하여, 본 발명의 한방약초는 엄나무, 봉삼, 둥글레, 황기, 감초, 대추를 포함하여 구성되고, 농산물은 대파, 생강, 마늘, 배, 사과, 실고추, 청양고추, 양파로 구성되며, 청양고추는 배합단계(S40)에서 색감을 내기 위해 청색과 홍색의 고추를 1:1 또는 1:2 또는 2:1의 비율로 배합한다.In connection with the above, the oriental medicinal herb of the present invention is composed of a variety of herbs including ginseng, ginseng, radish, red ginseng, oriental ginseng, licorice, jujube, Cheongyang red pepper is blended with blue and red pepper at a ratio of 1: 1 or 1: 2 or 2: 1 for coloring in the compounding step (S40).
상기와 같은 한방약초와 농산물을 일반적으로 사용되는 손질방법을 이용하여 깨끗하게 손질 후 꽃게와 마찬가지로 물이 빠질 수 있는 바구니 등과 같은 용기에 담아둔다. 아울러, 손질시 사용되는 물은 이후에 자세히 언급될 천연자연수를 사용하여 꽃게와 한방약초 및 농산물이 천연자연수에 포함된 각종 미네랄에 의해 살균되도록 하는 것이 바람직하다.Such herbal medicine and agricultural products as described above are cleaned using a general care method, and then placed in a container such as a basket in which water can fall off as in a crab. In addition, it is preferable that the water used in the treatment is sterilized by various minerals contained in natural natural water, such as crab, oriental herb, and agricultural products using natural natural water, which will be described in detail later.
다음으로, 본 발명의 한방육수 제조단계(S20)는Next, in the step S20 of producing the fresh water of the present invention,
천연자연수에 손질된 한방약초를 넣고 일정시간 가열하여 추출물을 우려내는 것으로서, 천연자연수는 정제수, 증류수 등과 같이 정화된 물과 인위적으로 미네랄이 첨부되어 제조된 제조수를 사용하여도 무방하나, 자연에서 얻을 수 있는 물을 사용하는 것이 가장 바람직하다.Natural herbal medicine can be prepared by adding purified water and artificially added minerals such as purified water, distilled water, etc., but it can be used in nature It is most preferable to use water that can be obtained.
특히, 본 발명의 천연자연수는 두견주를 전통으로 빚어낼 때 사용되는 물을 사용하는 것을 특징으로 하고, 부가하여 설명하면 전통 두견주는 고려 개국공신 복지겸이 낙향중 백약이 무효인 병을 앓고 있을 때 복지겸 장군의 딸 영랑이 아미산에 올라 아버지의 병이 낫도록 백일기도를 드리니 마지막날 신선이 나타나 아버지 복지겸의 병을 낫게 할 처방을 내렸다. 그 처방이란 '아미산 진달래꽃과 안샘의 물로 두견주를 빚어서 100일 후 먹이도록 해라'와 '은행나무 두 그루를 심어 정성을 드리도록 해라'였다.In particular, the natural natural water of the present invention is characterized by using the water used for making the two seaweeds as tradition, and in addition, the traditional seaweed is a welfare product when the white water medicine is ineffective, The younger daughters of the generals went up to Mount Emei and prayed for a hundred days to heal the sickness of the father. On the last day, the freshman appeared and made a prescription to heal the welfare of the father. The prescription was 'Emean azalea blossom and Ansam water, so let' s feed it after 100 days 'and' Let 's plant two ginkgo trees and give it to me.'
이때, 사용된 안샘의 물은 현재에도 당진군 면천에 실제로 존재하고 있고, 본 발명의 천연자연수는 이 안샘의 상류물인 몽산에서 나오는 물줄기의 물을 사용하는 것을 특징으로 한다.At this time, the water of the used anus actually exists in Dangjin-gun, Gyeonggi-do, and the natural natural water of the present invention is characterized by using the water of the water coming from the Manshan, which is the upper stream of the anus.
상기와 연관하여, 본 발명의 한방육수 제조단계(S20)에서 제조된 한방육수는 천연자연수 100중량부에 대하여, 엄나무 2~6중량부, 봉삼 0.2~0.6중량부, 둥글레 0.5~2중량부, 황기 2~6중량부, 감초 0.1~0.4중량부, 대추 2~6중량부가 혼합되어 20~35분 가열되어 끓여져 구성되는 것으로서, 이때, 한방육수의 재료들이 혼합된 물의 가열시간은 제조되는 한방육수의 양에 따라 자유롭게 조절가능하다. 아울러, 상기 가열시간은 물이 끓고 난 이후부터의 시간이다.In connection with the above, the Chinese herbal water produced in the Chinese herbal water producing step (S20) of the present invention contains 2 to 6 parts by weight of mandarin, 0.2 to 0.6 parts by weight of mandarin, 0.5 to 2 parts by weight of oriental wool, 2 to 6 parts by weight of hwanggi, 0.1 to 0.4 parts by weight of licorice and 2 to 6 parts by weight of jujube are heated and boiled for 20 to 35 minutes. At this time, It is freely adjustable according to the amount of broth. In addition, the heating time is a time since the boiling of the water.
부가하여 설명하면, 상기 엄나무는 칼로톡신, 칼로사포닌 등의 성분을 포함하고, 상기 성분들은 관절염, 종기, 암, 피부병 등 염증질환에 탁월한 효과가 있고, 신경통에도 잘 들으며, 만성간염 같은 간장질환에도 효과가 큰 한편, 늑막염, 풍습으로 인한 부종 등에도 좋은 효과가 있고, 진통작용도 상당한 것으로 알려져 있다.In addition, the pine contains components such as carotoxin and carotenoid, and the components are excellent for inflammatory diseases such as arthritis, swelling, cancer and skin diseases, are well tolerated by neuralgia, and can be used for liver diseases such as chronic hepatitis It is effective, and it has good effect on edema due to pleurisy and custom, and analgesic action is also known to be considerable.
특히, 본 발명에서 엄나무는 양념게장의 담백한 맛을 향상시켜 주고, 신체의 저항력을 강화시키고 생체막 조직의 구조와 기능을 조절하는 비타민 A를 포함하고 있으며, 인체 체중의 약 1.4%를 차지하고 신경전달, 근육의 수축과 이완, 혈액 응고 등 여러 중요한 생리적 과정에 중요한 역할을 하는 칼슘을 포함하고 있을 뿐만 아니라, 식이섬유를 포함하고 있어 성인병을 예방할 수 있는 효과를 실현한다.Particularly, in the present invention, the pine contains vitamin A which improves the light taste of the seasoning paste, strengthens the body's resistance and regulates the structure and function of the biomembrane tissue, occupies about 1.4% of the body weight, It contains not only calcium, which plays an important role in various important physiological processes such as muscle contraction and relaxation, blood coagulation, but also contains dietary fiber, thereby realizing an effect of preventing adult diseases.
상기와 같은 엄나무는 천연자연수 100중량부에 대하여, 2~6중량부 내의 범위를 가지는 것이 바람직한데, 이는 엄나무의 조성비가 2중량부 미만이면 엄나무에 의한 영양성분함양 효과 담백한 맛의 향상 효과가 미흡해지고, 엄나무의 조성비가 6중량부를 초과하면, 엄나무 특유의 쓴맛에 의해 양념게장 섭취시 거부감이 생길 수 있기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.It is preferable that the above-mentioned wood has a range of 2 to 6 parts by weight with respect to 100 parts by weight of natural natural water. If the composition ratio of the wood is less than 2 parts by weight, the effect of nutrient- When the composition ratio of the rice is more than 6 parts by weight, it is preferable to have a composition ratio within the above range because a biting taste peculiar to the rice may cause a feeling of rejection when consuming the seasoning paste.
또한, 상기 봉삼은 각종암을 정복하는 기적의 물질인 게류마늄을 다량 포함하고 있어 체내에 쌓인 활성산소를 없애면서 육체가 필요한 양질의 산소를 다량 공급하며, 헬리코터박균을 없애 위장을 다스리는 한편, 체내의 세포를 황성화 시켜 체내 세포의 재생을 원활히 하고, 억균 작용을 함으로, 각종 암과 염증들이 예방 및 치료되는 한편, 원기회복 능력이 산삼보다 탁월하고, 각종 염증 및 체질개선에 좋은 것으로 알려져 있다.In addition, the balsam contains a large amount of germanium, which is a miracle substance that conquers various kinds of cancer. Thus, the active oxygen accumulated in the body is eliminated, and a large amount of high quality oxygen necessary for the body is supplied. It is known that various cancer and inflammation are prevented and treated, while the ability to regenerate is superior to that of wild ginseng, and it is known that it is good for various inflammation and constitution improvement by ameliorating the cells in the body to smooth the regeneration of the body cells, .
특히, 상기 봉삼은 본초강목에 '폐경, 대장경, 비경, 풍습을 없애고, 열을 내리며 해독한다. 이담작용, 해열작용, 억균작용, 통한비습증, 황달, 대장염, 임증, 대하, 두드러기, 피부소양증, 옴, 버짐, 수태음경, 수양명경, 풍비의 약이다.' 라고 기재되어 있을 만큼 채내에 산소를 다량 공급하여 성인병에 탁월한 효과가 있는 것으로 알려져 있다.In particular, the Bongsam eliminates the menopause, the Tripitaka, the unexplored, and the customs on the main river gangmok, and deciphering it with heat. It is a medicament of mating, fever, fever, bacillus, jaundice, colitis, fever, fever, urticaria, skin pruritus, rash, ringworm, conception penis, It is said that there is an excellent effect in adult diseases by supplying a large amount of oxygen in the chamber.
상기와 같은 봉삼은 천연자연수 100중량부에 대하여, 0.2~0.6중량부 내의 범위를 가지는 것이 바람직한데, 이는 봉삼의 조성비가 0.2중량부 미만이면, 봉삼에 의한 영양성분함양 효과가 미흡해지고, 봉삼의 조성비가 0.6중량부를 초과하면, 봉삼 특유의 냄새와 쓴맛에 의해 양념게장 섭취시 거부감이 생길 수 있기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.It is preferable that the above-mentioned bongsams have a range of 0.2 to 0.6 parts by weight based on 100 parts by weight of natural natural water. If the composition ratio of bongsam is less than 0.2 part by weight, If the composition ratio exceeds 0.6 parts by weight, it may be preferable to have a compositional ratio within the above range because a sense of rejection may occur when the seasoning paste is consumed due to the odor and bitter taste peculiar to rosemary.
또한, 본 발명의 둥글레는 비타민 A, 단백질, 지방, 풍부한 탄수화물 등의 영양소를 포함하고 있어 대사를 돕고 여러가지 체질개선에 도움을 주기 때문에 오장과 소화기를 편안하게 해주고, 심장과 폐를 윤탁하게 해주며, 마른기침, 노인성기침, 구강건조증, 허약한 체질에 강장제로도 효과를 볼 수 있다고 알려져 있는 한편, 각종 세균으로부터 건강을 지켜주고, 노화예방 효과와 혈당을 내려주고 인슐린을 조절하는 효능으로 당뇨병을 예방하는데도 효과가 있다고 알려져 있다.In addition, since the present invention includes nutrients such as vitamin A, protein, fat, and rich carbohydrate, it helps the metabolism and improves the constitution, thereby relaxing the ovary and digestive system, , Dry cough, senile cough, dry mouth, fragile constitution, can be effective as a tonic, while protecting the health from various germs, reducing the effects of aging, reducing blood sugar and controlling insulin, diabetes It is also known to be effective in preventing.
특히, 본 발명에서 둥글레는 양념게장에 구수한 맛을 더하여 이후에 설명할 감초 및 대추와 더불어 꽃게의 비린 냄새를 억제하는 효과를 발휘하고, 상기 봉삼과 함께 당뇨병 예방 및 치료효과를 얻을 수 있다.In particular, in the present invention, it is possible to obtain the effect of preventing and treating diabetes together with the above-mentioned bongsam, in addition to the flavor and jujube to be described later by adding flavor to the seasoning gyojang in the present invention.
상기와 같은 둥글레는 천연자연수 100중량부에 대하여, 0.5~2중량부 내의 범위를 가지는 것이 바람직한데, 이는 둥글레의 조성비가 0.5중량부 미만이면, 둥글레에 의한 영향성분함양 효과와 구수한 맛의 부가효과가 미흡해지고, 둥글레의 조성비가 2중량부를 초과하면, 둥글레의 향과 맛이 더욱 부각되어 양념게장의 맛이 미흡해질 수 있기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.It is preferable that the above-mentioned roundwort be in the range of 0.5 to 2 parts by weight with respect to 100 parts by weight of natural natural water. If the composition ratio of the roundwool is less than 0.5 part by weight, the effect of cultivating the influent component by the roundworm, And when the composition ratio of the roundwool is more than 2 parts by weight, the flavor and taste of the roundworm become more remarkable and the taste of the seasoned goat can be insufficient, so that it is preferable to have the composition ratio within the above range.
또한, 본 발명의 황기는 나트륨, 단백질, 당질, 레티놀, 카로틴, 비타민 A, 비타민 B1, 비타민 B2, 비타민 E, 엽산, 인, 지질, 철분, 칼륨, 칼슘 등의 유익한 성분들을 다량 포함하고 있어 신염의 발생을 억제시키고 단백뇨와 콜레스테롤혈증의 발생도 지연시키며 혈압강하작용 효과가 있다고 알려져 있을 뿐만 아니라, 소화기, 호흡기 기능의 허약증상을 개선하고, 강장작용, 면역증강 효과가 있다고 알려져 있다. 특히, 본 발명에서 황기는 이후에 설명될 감초와 함께 양념게장의 단맛을 향상시켜주고, 꽃게의 비린 맛을 억제하는 효과를 얻을 수 있다.The present invention also provides a method for preparing a novel compound of the present invention which comprises a large amount of beneficial components such as sodium, protein, saccharide, retinol, carotene, vitamin A, vitamin B1, vitamin B2, vitamin E, folate, phosphorus, lipid, iron, potassium, calcium, It is known that there is an effect of suppressing the occurrence of proteinuria and cholesterol, delaying the onset of blood pressure lowering effect, as well as improving the fragile symptoms of gastrointestinal and respiratory functions, tonic action, and immune enhancement effect. In particular, in the present invention, the hwanggi improves the sweetness of the seasoning crab along with the licorice to be described later, and the effect of suppressing the hungry taste of the crab can be obtained.
상기와 같은 황기는 천연자연수 100중량부에 대하여, 2~6중량부 내의 범위를 가지는 것이 바람직한데, 이는 황기의 조성비가 2중량부 미만이면, 황기에 의한 영양성분함양 효과와 비린 냄새 억제 효과에 대한 실현효과가 미흡해지고, 황기의 조성비가 6중량부를 초과하면, 황기에 의한 영양성분함양 효과는 증대되나 이후에 한방육수와 혼합되는 간장이 삭는 문제가 발생하여 양념게장을 장기간 두고 섭취할 수 없기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.It is preferable that the hwanggi has a range of 2 to 6 parts by weight with respect to 100 parts by weight of natural natural water. If the composition ratio of the hwangryu is less than 2 parts by weight, When the composition ratio of Hwanggi is more than 6 parts by weight, the effect of cultivating the nutrients by the Hwanggi period is increased. However, there is a problem that the soy sauce mixed with the Chinese herbal juice is broken, and the seasoning yeast can not be consumed for a long time Therefore, it is preferable to have a composition ratio within the above range.
또한, 상기 감초는 글리시리진산, 글리브리딘, 사포나레틴 플라보노이드인 리쿠라시드, 플라보노이드 및 트리펜계 사포닌 등의 성분을 포함하고, 상기 성분들은 콜레스테롤을 감소시켜 동맥경화를 개선시키며, 항산화력을 발휘하여 항암효과를 가지고 있는 한편, 멜라린 생성 억제효과를 발휘하는 것으로 알려져 있다.In addition, the licorice includes components such as glycyrrhizic acid, glyburidine, saccharin, flavinoid, and tripen saponin, and the components reduce cholesterol to improve atherosclerosis, exhibit antioxidant activity It is known that it has anticancer effect and exerts melanin formation inhibitory effect.
특히, 본 발명에서 감초는 양념게장의 단맛을 향상시켜 주고, 이후에 설명될 대추와 더불어 꽃게의 비린 냄새를 억제하는 효과를 발휘하여 비린 냄새를 더욱 줄일 수 있는 효과를 실현케 한다.In particular, in the present invention, licorice improves the sweetness of the seasoning yeast and exhibits the effect of suppressing the odor of the crab along with the jujube to be described later, thereby realizing the effect of further reducing the odor of the beer.
상기와 같은 감초는 천연자연수 100중량부에 대하여, 0.1~0.4중량부 내의 범위를 가지는 것이 바람직한데, 이는 감초의 조성비가 0.1중량부 미만이면, 감초에 의한 영양성분함양 효과와 비린 냄새 억제 효과에 대한 실현 효과가 미흡해지고, 감초의 조성비가 0.4중량부를 초과하면, 이후에 한방육수와 혼합되는 간장이 삭는 문제가 발생하여 양념게장을 장기간 두고 섭취할 수 없기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.It is preferable that the above-mentioned licorice is in the range of 0.1 to 0.4 part by weight with respect to 100 parts by weight of natural natural water. If the composition ratio of licorice is less than 0.1 part by weight, the effect of nutrient- When the composition ratio of the licorice exceeds 0.4 part by weight, there is a problem in that the soy sauce mixed with the Chinese herbal juice is lost and the seasoning paste can not be consumed for a long period of time. Therefore, it is preferable to have the composition ratio within the above range .
또한, 상기 대추는 단백질 및 지방 등의 영양소와 사포닌, 포도당, 과당, 다당, 유기산, 칼슘 및 인 등 36종의 다양한 무기원소를 포함하고 있어, 양념게장의 영양성분을 증가시키는 효과를 실현하고, 특히 사과나 복숭아의 약 백배 정도의 비타민 C를 포함하며, 비타민 C의 작용을 도와 주는 비타민 P가 풍부하여 비타민 C 작용에 의한 노화방지 효과 및 모세혈관을 튼튼하게 해줘 고혈압과 동맥경화 등 성인병을 예방하는 효과를 더욱 향상시킬 수 있는 한편, 꽃게의 비린 냄새를 억제하는 효과도 얻을 수 있다.The jujube includes various nutrients such as protein and fat, and various inorganic elements such as saponin, glucose, fructose, polysaccharide, organic acid, calcium and phosphorus, It contains vitamin C about 100 times that of apple and peach. It is rich in vitamin P which helps vitamin C action. It prevents aging such as hypertension and atherosclerosis by strengthening capillary blood vessels and anti-aging effect by vitamin C action. It is possible to further improve the effect of suppressing the malodor of the crab.
상기와 같은 대추는 천연자연수 100중량부에 대하여, 대추 2~6중량부 내의 범위를 갖는 것이 바람직한데, 이는 대추의 조성비가 2중량부 미만이면, 대추에 의한 영양성분함양 효과와 비린 냄새 억제 효과에 대한 실현 효과가 미흡해지고, 대추의 조성비가 6중량부를 초과하면, 앞서 설명한 감초와 마찬가지로 한방육수와 혼합되는 간장이 삭는 문제가 발생여 양념게장을 장기간 두고 섭취할 수 없기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.It is preferable that the jujube has a range within 2 to 6 parts by weight of jujube per 100 parts by weight of natural natural water. If the composition ratio of jujube is less than 2 parts by weight, the effect of nutrient- If the composition ratio of the jujube exceeds 6 parts by weight, the soy sauce mixed with the herbal juice may be damaged as in the case of the licorice described above. .
다음으로, 본 발명의 양념장 제조단계(S30)는Next, the sauce production step (S30) of the present invention
천연자연수에 제조단계(S20)에서 제조된 한방육수와 소금, 설탕, 간장, 물엿, 고추가루, 고추장을 넣고, 혼합하여 양념장을 제조하는 것으로서, 첨가되는 소금, 설탕, 간장, 물엿, 고추가루, 고장은 준비단계(S10)에서 준비된 꽃게 100중량부에 대하여, 천연자연수 0.1~0.2중량부, 제조단계(S20)에서 제조된 한방육수 0.1~0.2중량부, 소금 0.005~0.015중량부, 설탕 0.015~0.035중량부, 간장 0.01~0.02중량부, 물엿 0.04~0.06중량부, 고추가루 0.05~0.1중량부, 고추장 0.021~0.043중량부를 혼합함으로써, 한방육수의 풍미를 더욱 증대시키는 것을 특징으로 한다.The present invention relates to a method for preparing a sauce made from natural herbal water prepared in step (S20) and adding salt, sugar, soy sauce, starch syrup, red pepper powder, and red pepper paste to the sauce, 0.1 to 0.2 part by weight of natural natural water, 0.1 to 0.2 part by weight of oriental herb prepared in the preparation step (S20), 0.005 to 0.015 part by weight of salt, 0.015 to 0.015 part by weight of sugar, 0.035 to 0.035 part by weight of soy sauce, 0.04 to 0.06 part by weight of starch, 0.05 to 0.1 part by weight of red pepper powder and 0.021 to 0.043 part by weight of red pepper paste.
이때, 본 발명의 간장은 일반적으로 알려진 재래간장만을 사용하여도 무방하고, 재래간장과 진간장이 혼합되어 구성된 것으로서, 재래간장은 콩으로 메주를 만들어 세균과 곰팡이균에 의해 발효, 숙성한 뒤 소금물을 부어 담금으로써 제조된 일반적인 것을 이용가능하고, 진간장은 재래간장을 오래 묵여 진하게 된 간장 또는 기름을 뺀 콩을 쪄서 볶은 밀가루와 섞고, 곰팡이 씨를 뿌려 메주를 띄운 후 소금물을 부어 일정 기간(약 6개월 정도) 발효시켜 진하게 제조된 일반적인 것을 이용가능하다. 즉, 상기 재래간장과 진간장은 통상적으로 '재래간장'과 '진간장'이라 불리는 종류의 간장을 각각 일컫는다.In this case, the soy sauce of the present invention may be prepared by mixing only conventional soy sauce, which is generally known, with a mixture of conventional soy sauce and soy sauce. Conventionally, soy sauce is made from soybeans and fermented by bacteria and fungus, It is possible to use common soup made by poured dumplings. Soy sauce is mixed with long-boiled soy sauce or soybean oil-free soybeans roasted with roasted soybeans, sprinkled with fungus seeds and poured with salt water. ) Can be used. That is, the conventional soy sauce and soy sauce are usually referred to as "conventional soy sauce" and "soy sauce", respectively.
아울러, 간장을 구성하는 재래간장과 진간장의 바람직한 조성비는 재래간장 100중량부에 대하여, 진간장 25~50중량부가 혼합되는 조성을 가지는 것이 바람직한데, 이는 진간장의 조성비가 25중량부 미만이면, 진간장의 조성이 미미하여 진한 간장향 발휘가 미흡해지고, 짠맛이 강해지는 문제가 발생할 수 있으며, 진간장의 조성비가 50중량부를 초과하면, 진간장의 조성이 지나치게 많아 씁슬한 맛이 날 수 있는 우려가 있기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.In addition, it is preferable that the composition ratio of conventional soy sauce and soy sauce which constitute soy sauce has a composition such that 25 to 50 parts by weight of soy sauce is mixed with 100 parts by weight of conventional soy sauce. If the composition ratio of soy sauce is less than 25 parts by weight, There is a possibility that the soy sauce flavor improves to a lesser extent and the salty taste becomes strong. When the composition ratio of the soy sauce is more than 50 parts by weight, there is a possibility that the composition of the soy sauce is too large, It is preferable to have a composition ratio.
또한, 간장과 함께 혼합되는 한방육수는 간장과 1:0.1의 비율로 혼합되는 것이 바람직한데, 이는 1:0.1의 비율이 아니면 어느 한쪽의 향과 맛이 강해져 양념게장 맛의 풍미가 저하될 수 있기 때문이다.In addition, it is preferable that the oriental herb water mixed with the soy sauce is mixed with the soy sauce at a ratio of 1: 0.1. If the ratio is not 1: 0.1, the flavor of one side may become stronger, Because.
이때, 상기 간장은 준비단계(S10)에서 준비된 꽃게 100중량부에 대하여, 0.01~0.02중량부 내의 범위로 첨가되는 것이 바람직한데, 이는 간장의 조성비가 0.01중량부 미만이면, 간장에 의한 풍미 효과가 미흡해지고, 간장의 조성비가 0.02중량부를 초과하면, 간장의 짠맛이 너무 강해 양념게장의 풍미를 저하시키기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.At this time, it is preferable that the soy sauce is added in the range of 0.01 to 0.02 part by weight with respect to 100 parts by weight of the crab prepared in the preparation step (S10). If the composition ratio of soy sauce is less than 0.01 part by weight, When the composition ratio of the soy sauce exceeds 0.02 parts by weight, the saltiness of the soy sauce is too strong to lower the flavor of the seasoning paste so that it is preferable to have the composition ratio within the above range.
상기와 연관하여, 상기 소금은 일반적인 방법으로 간수를 제거한 천일염 또는 천일염을 깨끗한 물에 녹여 불순물을 제거하고 다시 가열하여 결정시킨 꽃소금을 간수를 제거하여 사용하는 것이 바람직한데, 상기 천일염과 꽃소금 중 간수를 제거한 천일염에 비해 미네랄이 보존되어 있는 꽃소금을 사용하는 것이 가장 바람직하다.In connection with the above, it is preferable that the salt is prepared by dissolving the salt-removed salt or the sun-salt in the clean water by removing the impurities, and heating the salt again to remove the salt water. The salt- It is most preferred to use a brine salt in which the minerals are preserved compared with the removed salt.
아울러, 상기 소금은 준비단계(S10)에서 준비된 꽃게 100중량부에 대하여, 0.005~0.015중량부 내의 범위로 첨가되는 것이 바람직한데, 이는 소금의 조성비가 0.005중량부 미만이면, 소금에 의한 짠맛의 효과가 미흡해지고, 소금의 조성비가 0.015중량부를 초과하면, 소금의 짠맛이 너무 강해 양념게장의 풍미를 저하시키기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.It is preferable that the salt is added in an amount within a range of 0.005 to 0.015 part by weight with respect to 100 parts by weight of the crab prepared in the preparation step (S10). If the composition ratio of the salt is less than 0.005 part by weight, If the composition ratio of the salt is more than 0.015 part by weight, the salty taste of the salt is too strong and the flavor of the seasoning paste is lowered.
또한, 상기 물엿은 단맛을 부가하기 위한 것으로서, 준비단계(S10)에서 준비된 꽃게 100중량부에 대하여, 0.04~0.06중량부 내의 범위로 첨가되는 것이 바람직한데, 이는 물엿의 조성비가 0.04중량부 미만이면, 물엿에 의한 단맛의 효과가 미흡하여 양념게장의 짠맛에 의해 거부감이 생길 수 있고, 물엿의 조성비가 0.06중량부를 초과하면, 물엿에 의한 단맛의 효과가 지나치게 증대되어 양념게장 특유의 짠맛이 저하되는 문제가 발생할 수 있기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.The starch syrup may be added in a range of 0.04 to 0.06 part by weight based on 100 parts by weight of the crab prepared in the preparation step (S10). If the composition ratio of the starch syrup is less than 0.04 part by weight , The effect of sweetness due to syrup may be insufficient, and a sense of rejection may be caused by the salty taste of seasoning paste. If the composition ratio of starch syrup is more than 0.06 part by weight, the effect of sweetness due to syrup is excessively increased, It is preferable to have a composition ratio within the above range because a problem may occur.
또한, 상기 한방육수는 준비단계(S10)에서 준비된 꽃게 100중량부에 대하여, 0.1~0.2중량부 내의 범위로 첨가되는 것이 바람직한데, 이는 한방육수의 조성비가 0.1중량부 미만이면, 한방육수에 의한 한방효과가 미흡하고, 한방육수의 조성비가 0.2중량비를 초과하면, 한방육수에 의한 한방효과는 증대되나, 한방재료의 특유 향이 지나치게 부각되어 풍미가 저하되는 문제가 발생할 수 있기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.In addition, it is preferable that the herbal water is added in a range of 0.1 to 0.2 part by weight with respect to 100 parts by weight of the crab prepared in the preparing step (S10). If the composition ratio of herbal water is less than 0.1 part by weight, If the herbal medicine effect is insufficient and the composition ratio of the herbal water is more than 0.2 weight ratio, the herbal medicine effect by the oriental herb is increased, but the characteristic flavor of the oriental herb is over emphasized and the flavor may be lowered. .
또한, 상기 고추가루는 양념게장의 매콤한 감칠맛을 부가하기 위한 주요 구성으로서, 이후에 언급될 고추장만으로 구현하기 힘든 매콤한 감칠맛을 구현하고, 준비단계(S10)에서 준비된 꽃게 100중량부에 대하여, 0.05~0.1중량부 내의 범위로 첨가되는 것이 바람직한데, 이는 고추가루의 조성비가 0.05중량부 미만이면, 매콤한 감칠맛을 구현하기 어렵고, 0.1중량부를 초과하면, 고추가루에 의한 매콤한 맛의 효과가 지나치게 증대되어 양념게장이 너무 칼칼한 맛이 날 수 있기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.In addition, the red pepper powder is a main constituent for adding a spicy flavor of the seasoning paste. The pepper powder realizes a spicy flavor that is difficult to be achieved with only the red pepper paste mentioned later, If the composition ratio of the red pepper powder is less than 0.05 part by weight, it is difficult to achieve a spicy flavor. If the composition is more than 0.1 part by weight, the effect of the spicy taste due to the red pepper powder is excessively increased, It is preferable to have a composition ratio within the above range because the yeast may taste too crispy.
또한, 상기 고추장은 간장, 된장과 함께 우리 고유의 발효식품으로, 탄수화물의 가수분해로 생긴 단맛과 콩단백 아미노산의 감칠맛, 고추의 매운맛, 소금의 짠맛이 조화를 이룬 복합 조미료이자 기호식품이고, 고추가루와 함께 양념게장의 매콤한 감칠맛을 부가하기 위한 주요 구성이다.In addition, the kochujang is a fermented food of our own along with soy sauce and soybean paste. It is a compound seasoning and a food which are harmonized with the sweetness of the hydrolysis of carbohydrates, the richness of the soybean protein amino acid, the hot spicy pepper taste, It is the main composition for adding the spicy flavor of the seasoning paste with the flour.
상기 고추장은 준비단계(S10)에서 준비된 꽃게 100중량부에 대하여, 0.021~0.043중량부 내의 범위로 첨가되는 것이 바람직한데, 이는 고추장의 조성비가 0.021중량부 미만이면, 고추장에 의한 매콤하고, 달고, 짠맛의 효과가 미미하여 양념게장의 맛을 구현하기 어렵고, 0.0143중량부를 초과하면, 고추장에 의한 맛의 효과가 지나치게 증대되어 양념게장이 너무 맵고, 짜서 감칠맛이나 풍미를 저해시킬 수 있기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.The koji paste is preferably added in a range of 0.021 to 0.043 part by weight based on 100 parts by weight of the crab prepared in the preparation step (S10). If the composition ratio of the koji paste is less than 0.021 part by weight, It is difficult to realize the taste of the seasoning paste so that it is difficult to realize the taste of the seasoning paste. When the content exceeds 0.0143 parts by weight, the effect of the taste by the kochujang is excessively increased and the seasoning paste is too spicy, .
또한, 상기 천연자연수는 준비단계(S10)에서 준비된 꽃게 100중량부에 대하여, 0.1~0.2중량부 즉, 한방육수와 1:1의 비율로 첨가되는 것이 바람직한데, 이는 천연자연수의 조성비가 0.1중량부 미만이거나, 0.2중량부를 초과하면 양념장이 너무 묽거나 되게 되어 배합단계(S40)에서 꽃게에 뭍혀지는 양념장의 양이 적게되는 문제가 발생할 수 있기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.It is preferable that the natural natural water is added in a ratio of 0.1 to 0.2 part by weight, that is, 1 part by weight, to the 100 parts by weight of the crab prepared in the preparation step (S10) Or more than 0.2 part by weight, the seasoning lotion becomes too diluted, and the amount of the sauce to be buried in the crab may be reduced in the mixing step (S40). Therefore, it is preferable to have the composition ratio within the above range.
또한, 상기 설탕은 물엿과 함께 단맛을 부가하기 위한 것으로서, 물엿만으로 구현하기 힘든 달달한 감칠맛을 구현하고, 준비단계(S10)에서 준비된 꽃게 100중량부에 대하여, 0.015~0.035중량부 내의 범위로 첨가되는 것이 바람직한데, 이는 설탕의 조성비가 0.015중량부 미만이면 감칠맛을 구현하기 어렵고, 0.035중량부를 초과하면, 설탕에 의한 단맛의 효과가 지나치게 증대되어 양념게장의 특유의 매콤한 맛과 짠맛이 저하되는 문제가 발생할 수 있기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.The sugar is added to the sweetened syrup together with the syrup and is added in a range of 0.015 to 0.035 part by weight with respect to 100 parts by weight of the prepared crab prepared in the preparation step S10 However, when the composition ratio of sugar is less than 0.015 part by weight, it is difficult to achieve a richness. When the content of sugar exceeds 0.035 part by weight, the effect of sweetness due to sugar is excessively increased, and the spicy taste and salty taste, It is preferable to have a composition ratio within the above range.
아울러, 상기 설탕은 양념장 제조단계(S30)에서 포함되어도 무방하고, 이후에 배합단계(S40)에서 포함되어 배합되어도 무방하다.In addition, the sugar may be included in the sauce production step (S30), and may be included in the mixing step (S40).
다음으로, 본 발명의 배합단계(S40)는Next, the blending step (S40) of the present invention
상기 준비단계(S10)에서 준비된 꽃게에 제조단계(S30)에서 제조된 양념장과 각종 농산물을 넣고 혼합하는 것으로서, 준비단계(S10)에서 준비된 꽃게 100중량부에 대하여, 대파 0.015~0.025중량부, 생강 0.04~0.06중량부, 마늘 0.015~0.035중량부, 양파 0.005~0.015중량부, 청양고추 0.04~0.06중량부를 충분히 배합하는 것을 특징으로 한다.The prepared crab prepared in the preparation step (S10) is mixed with the seasoned crab prepared in the preparation step (S30) and various agricultural products. The prepared crab is prepared by mixing 0.015-0.025 parts by weight of ginger 0.04 to 0.06 parts by weight of garlic, 0.015 to 0.035 parts by weight of garlic, 0.005 to 0.015 parts by weight of onion, and 0.04 to 0.06 part by weight of red pepper.
즉, 상기 대파와 생강 및 마늘은 양념장에 버무려지는 꽃게의 비린 냄새를 억제하기 위한 재료이고, 청양고추는 양념게장의 맛을 더욱 깔끔하고 칼칼하게 할 뿐만 아니라 꽃게의 비린맛을 마직막으로 없애주는 효과를 실현하며, 고추에 함유되어 있는 캡사이신에 의해 위액 분비를 촉진하할 뿐만 아니라 단백질의 소화를 도와 소화불량 및 식욕부진을 개선하는 데 효과가 있고, 앞서 설명한 바와 같이, 청색과 홍색을 혼합하여 색감을 내기 위한 재료이며, 양파는 향과 깊은 단맛을 함양시키기 위한 재료이다. 부가하여, 본 발명에 의한 배합단계(S40)는 당업자의 판단에 따라 상기의 농산물 이외에 다른 농산물을 더 포함하여도 무방하다.In other words, the above-mentioned green meats, ginger and garlic are materials for suppressing the odor of crab burnt in marinade. Cheongyang red pepper not only cleanses and tastes the flavor of seasoning crab but also eliminates the tastes of crab And it is effective not only to promote gastric juice secretion by capsaicin contained in red pepper but also to help digestion of protein and improve digestion deficiency and poor appetite. As described above, Onion is a material for cultivating fragrance and deep sweetness. In addition, the compounding step (S40) according to the present invention may further include agricultural products other than the agricultural products according to the judgment of a person skilled in the art.
상기와 연관하여, 본 발명은 배합단계(S40) 이후 액상의 오미자를 넣고 배합하는 오미자 배합단계(S50)를 더 포함하여 구성될 수 있는데, 상기 오미자는 준비단계(S10)에서 준비된 꽃게 100중량부에 대하여, 0.0004~0.0006중량부로 배합되는 것을 특징으로 한다.In the present invention, the present invention may further comprise an ozonizer blending step (S50) of adding a liquid omelet after the blending step (S40), wherein the ozonizer comprises 100 parts by weight of the crab prepared in the preparing step (S10) And 0.0004 to 0.0006 parts by weight based on 100 parts by weight of the total amount of the composition.
부가하여 설명하면, 상기 오미자는 과피와 과육은 달고 시며, 씨앗은 맵고 쓰고, 전초는 짠맛을 가지고 있어 다섯가지의 맛을 모두 가지고 있기 때문에 붙여진 이름이다. 특히, 다섯가지 맛중에 신맛이 조금 강한데, 이는 오행 중에서 목(木)이 우선하며 실제로 신맛이 주가되기 때문이고, 이때문에 양념게장의 맛이 살짝 시큼하여 식욕을 증대시킬 수 있는 효과를 실현케 한다.In addition, the above-mentioned Omija is a name given because it has all the five flavors, that is, the skin and the flesh are sweet, the seed is spicy and the outpouring is salty. Particularly, among the five flavors, the sour taste is a little stronger, because the neck takes precedence and the sour taste actually becomes the main ingredient in the five lines. Therefore, the flavor of the seasoning paste is slightly increased, do.
또한, 상기 오미자는 다양한 효능이 있는데, 그 효능으로는 대뇌피질 흥분작용, 혈압 강하작용, 거담, 진해 작용, 호흡 흥분 작용, 강심작용, 당 대사 촉진과 당분해작용, 세포 면역 기능 증강작용, 자궁 흥분 작용, 담즙 분비 촉진 작용, 위액 분비 조절 작용, 억균작용이 알려져 있어, 한방약초와 함께 양념게장의 섭취시 오미자의 효능을 함께 섭취할 수 있다.In addition, the above-mentioned Omiza has various efficacies, and its effects include cerebral cortex excitatory action, hypotensive action, goddam, calming action, respiratory excitatory action, arteriosclerosis action, sugar metabolism promotion and sugar disintegration action, Stimulating action, bile secretion promoting action, gastric secretion regulating action, and bacillary action are known, and it is possible to take the effect of Omija together with Oriental herb medicine when consuming seasoning yeast.
상기와 같은 오미자는 준비단계(S10)에서 준비된 꽃게 100중량부에 대하여, 0.0004~0.0006중량부 내의 범위로 첨가되는 것이 바람직한데, 이는 오미자의 조성비가 0.0004중량부 미만으로 첨가되면 오미자의 맛이 미미하여 식욕을 증대시킬 수 없고, 0.0006중량부를 초과하여 첨가되면 오미자에 의한 효능은 증대되나, 오미자의 맛에 의해 양념게장이 신맛이 강하게 되어 거부감을 줄 수 있기 때문에 상기 범위의 조성비를 가지는 것이 바람직하다.It is preferable that the above-mentioned omisza be added in the range of 0.0004 to 0.0006 parts by weight based on 100 parts by weight of the prepared crabs prepared in the preparation step (S10). If the composition ratio of omija is less than 0.0004 parts by weight, When the added amount exceeds 0.0006 parts by weight, the potency of the omija is increased. However, since the seasoning oyster tastes stronger sour taste due to the taste of omija, it is preferable to have a composition ratio within the above range.
아울러, 본 발명의 오미자 배합단계(S50)는 준비단계(S10)에서 준비된 꽃게 100중량부에 대하여, 기린초 0.0002~0.0004중량부가 더 포함될 수 있다.In addition, the organophilic compounding step (S50) of the present invention may further include 0.0002 to 0.0004 parts by weight of giraffe to 100 parts by weight of the crab prepared in the preparation step (S10).
부가하여 설명하면, 상기 기린초(Sedum kamtschaticum Fisch.)는 돌나물과에 딸린 여러해살이풀로서, 인삼과 비슷한 강장효과를 가지고 있고, 알로에와 비슷한 영향효과를 있는 것으로 알려져 있으며, 본 발명에 있어서는 산양삼 부산물과 더불어 인체에 유익한 작용을 하는 보다 다양한 영양성분 공급물로서의 기능을 한다.In addition, it is known that Sedum kamtschaticum Fisch. Is a perennial herb that has a similar effect to ginseng and has an effect similar to that of aloe. In the present invention, In addition, it functions as a diverse nutrient supply which has a beneficial effect on the human body.
아울러 상기 기린초는 양념게장의 영양성분함향 효과를 증대시키기 위한 구성으로서, 건조된 것을 곱게 빻아 분말로 이용하는 것이 바람직하고, 기린초가 0.0002중량부 미만으로 포함되면 기린초에 의한 영양성분 향상 효과가 다소 미흡해지고, 기린초가 0.0004중량부를 초과하면 기린초에 의한 상기의 효과는 향상되나 지나치게 포함된 기린초로 인하여 이물감에 의한 거부감이 생길 수 있고, 기린초 특유의 맛인 쌉쌀하고 떫은 뒷맛이 강해 양념게장의 풍미를 저하시킬 수 있기 때문에 상기 범위 내의 조성비로 첨가되는 것이 바람직하다.In addition, it is preferable that the above-mentioned Kirinchos is used as a powder to finely grind dried ones to increase the nutritional flavor effect of seasoning kelp, and when the content of Kirinchose is less than 0.0002 parts by weight, the effect of improving the nutritional composition by the Kirinchos is somewhat poor , And when the amount of Kirinchos is more than 0.0004 parts by weight, the above effect of Kirinchos is improved. However, due to excessive inclusion of Kirinchos, a feeling of rejection due to a foreign body may be produced, and a strong aftertaste of Kirinchos It is preferable to add them at a composition ratio within the above range.
다음은 본 발명에 의한 양념게장의 제조방법에 관한 일실시예를 구체적으로 설명하면 다음과 같다.Hereinafter, an embodiment of a method of manufacturing a seasoning paste according to the present invention will be described in detail.
1.준비단계(S10)1. Preparation (S10)
꽃게 10마리 약 2kg을 용기에 담고, 정제수를 꽃게가 잠길 정도로 부어 24시간 동안 담가두어 해감을 토하게 한 후, 솔로 꽃게를 골고루 문질러 불순물을 제거하고, 한방약초(엄나무 0.2kg, 봉삼 0.02kg, 둥글레 0.05kg, 황기 0.2kg, 감초 0.01kg, 대추 0.2kg) 및 농산물(대파 0.4g, 생강 1g, 마늘 0.5g, 양파 0.2g, 청양고추 1g)을 물에 세척 및 손질한다.After pouring about 2kg of 10 crabs into a container and pouring the purified water so that the crab is submerged, soak it for 24 hours to vomit. Then, rub the solo crab thoroughly to remove impurities, then add herbal medicine (0.2kg of rice, (Ginger 1g, garlic 0.5g, onion 0.2g, and red pepper 1g) are washed and cleaned with water.
상기에 손질된 꽃게는 농산물과 별도의 바구니에 물이 빠지도록 3시간 동안 담아두어, 꽃게 내부의 수분이 외부로 빠져나오게 하고, 농산물 또한 바구니에 담아두어 물기가 충분히 빠지도록 한다. 이후, 양옆 지느러미를 빼낸 후 절반으로 절단한다.The prepared crab is kept in a separate basket for three hours so that the water inside the crab can be pushed out to the outside, and the agricultural products are also put in the basket so that the water is sufficiently discharged. Then, remove both sides of the fins and cut in half.
2. 2. 한방육수Chinese herbal water 제조단계(S20) Manufacturing step (S20)
천연자연수 5kg이 담긴 용기에 손질된 엄나무 0.2kg, 봉삼 0.02kg, 둥글레 0.05kg, 황기 0.2kg, 감초 0.01kg, 대추 0.2kg를 넣은 후 100℃로 가열하고, 끓기 시작하면 30분 동안 끓여준다.Add 0.2kg of raw noodles, 0.02kg of ginseng, 0.05kg of ginseng, 0.2kg of ginseng, 0.01kg of licorice, 0.2kg of jujube, and heat to 100 ℃ and boil for 30 minutes.
3. 양념장 제조단계(S30)3. Sauce production step (S30)
재래간장 0.8g, 진간장 0.7g을 혼합하여 간장을 준비하고, 제조된 한방육수 3g과 천연자연수 3g 및 설탕, 0.5g, 소금 0.2g, 물엿 1g, 고추가루 1.5g, 고추장0.6g을 넣고 혼합하여 양념장을 제조한다.Soy sauce was prepared by mixing 0.8 g of conventional soy sauce and 0.7 g of soy sauce. 3 g of the prepared oriental broth was mixed with 3 g of natural natural water and 0.5 g of sugar, 0.2 g of salt, 1 g of starch syrup, 1.5 g of red pepper powder and 0.6 g of red pepper paste The sauce is made.
4. 배합단계(S40)4. Mixing step (S40)
손질된 꽃게를 그릇에 담고, 농산물(대파 0.4g, 생강 1g, 마늘 0.5g, 양파 0.2g, 청양고추 1g)과 양념장을 넣은 후 꽃게에 충분히 혼합될 수 있도록 충분히 배합한다.Put the prepared crab in a bowl and add enough agricultural products (0.4g of ginger, 1g of ginger, 0.5g of garlic, 0.2g of onion, 1g of red pepper) and marinade and mix well enough to mix in crab.
5. 오미자 배합단계(S50)5. Mixing step (S50)
식감을 살리기 위해, 액상의 오미자 0.01g을 상기 배합단계(S40) 이후에 첨가하여 다시한번 충분히 배합하고, 그릇에 담아 깨를 뿌려 완성한다.0.01 g of a liquid omelet is added after the compounding step (S40) and mixed thoroughly once again in order to save the texture, and the mixture is filled with sesame and finished with sprinkling.
상기는 본 발명의 바람직한 실시예를 참고로 설명하였으며, 상기의 실시예에 한정되지 아니하고, 상기의 실시예를 통해 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 본 발명의 요지를 벗어나지 않는 범위에서 다양한 변경으로 실시할 수 있는 것이다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It is possible to carry out various changes in the present invention.
S10 : 준비단계
S20 : 한방육수 제조단계
S30 : 양념장 제조단계
S40 : 배합단계
S50 : 오미자 배합단계S10: Preparation phase
Step S20
S30: Sauce production step
S40: Blending step
S50: Omija blending step
Claims (6)
천연자연수에 손질된 한방약초를 넣고 일정시간 가열하여 추출물을 우려내는 한방육수 제조단계(S20);와
제조단계(S20)에서 제조된 한방육수와 천연자연수, 소금, 설탕, 간장, 물엿, 고추가루, 고추장을 넣고 혼합하는 양념장 제조단계(S30);와
준비단계(S10)에서 준비된 꽃게에 제조단계(S30)에서 제조된 양념장과 농산물을 넣고 혼합하는 배합단계(S40);를 포함하여 구성되고,
상기 제조단계(S20)의 한방육수는
천연자연수 100중량부에 대하여, 엄나무 2~6중량부, 봉삼 0.2~0.6중량부, 둥글레 0.5~2중량부, 황기 2~6중량부, 감초 0.1~0.4중량부, 대추 2~6중량부가 혼합되어 20~35분 가열되어 끓여져 구성되는 것을 특징으로 하는 양념게장의 제조방법.
Removing the impurities by using a brush, removing the water, removing the fins on both sides, cutting in half, preparing the herbal medicine and agricultural products (S10), and
(S20) a herbal water producing step in which natural herbals are treated with natural herbals and heated for a predetermined time to distill the extract;
(S30) a sauce preparation step for mixing and mixing the Korean herbal water produced in the manufacturing step (S20) with natural natural water, salt, sugar, soy sauce, syrup, red pepper powder and hot pepper paste;
And a mixing step (S40) in which the prepared crab prepared in the preparing step (S10) is mixed with the seasoned soya prepared in the manufacturing step (S30) and agricultural products,
In the manufacturing step S20,
2 to 6 parts by weight of mandarin, 0.2 to 0.6 parts by weight of rosemary, 0.5 to 2 parts by weight of roulberry, 2 to 6 parts by weight of sulfur, 0.1 to 0.4 parts by weight of licorice and 2 to 6 parts by weight of jujube are mixed with 100 parts by weight of natural natural water And heated to boil for 20 to 35 minutes.
상기 양념게장의 제조방법은
배합단계(S40) 이후 액상의 오미자를 넣고 배합하는 오미자 배합단계(S50);를 더 포함하여 구성되는 것을 특징으로 하는 양념게장의 제조방법.
The method according to claim 1,
The preparation method of the seasoning paste
(S50) of adding an omelet of a liquid phase to the mixture after mixing (S40).
상기 오미자는
준비단계(S10)에서 준비된 꽃게 100중량부에 대하여, 0.0004~0.0006중량부로 배합되는 것을 특징으로 하는 양념게장의 제조방법.
3. The method of claim 2,
The Omija
Is 0.0004 to 0.0006 parts by weight based on 100 parts by weight of crab prepared in preparation step (S10).
상기 제조단계(S30)의 양념장은
준비단계(S10)에서 준비된 꽃게 100중량부에 대하여, 천연자연수 0.1~0.2중량부, 제조단계(S20)에서 제조된 한방육수 0.1~0.2중량부, 소금 0.005~0.015중량부, 설탕 0.015~0.035중량부, 간장 0.01~0.02중량부, 물엿 0.04~0.06중량부, 고추가루 0.05~0.1중량부, 고추장 0.021~0.043중량부를 포함하여 구성되는 것을 특징으로 하는 양념게장의 제조방법.
The method according to claim 1,
The sauce season in the manufacturing step (S30)
0.1 to 0.2 parts by weight of natural natural water, 0.1 to 0.2 parts by weight of oriental herb prepared in the preparation step (S20), 0.005 to 0.015 part by weight of salt, 0.015 to 0.035 part by weight of sugar 0.01 to 0.02 part by weight of soy sauce, 0.04 to 0.06 part by weight of starch syrup, 0.05 to 0.1 part by weight of red pepper powder, and 0.021 to 0.043 part by weight of red pepper paste.
상기 배합단계(S40)의 농산물은
준비단계(S10)에서 준비된 꽃게 100중량부에 대하여, 대파 0.015~0.025중량부, 생강 0.04~0.06중량부, 마늘 0.015~0.035중량부, 양파 0.005~0.015중량부, 청양고추 0.04~0.06중량부를 포함하여 구성되는 것을 특징으로 하는 양념게장의 제조방법.
The method according to claim 1,
The agricultural products of the mixing step (S40)
0.015 to 0.025 parts by weight of ginger, 0.04 to 0.06 parts by weight of ginger, 0.015 to 0.035 parts by weight of garlic, 0.005 to 0.015 part by weight of ginger and 0.04 to 0.06 part by weight of Cheongyang red pepper are contained in 100 parts by weight of prepared crabs prepared in preparation step S10 Wherein the seasoning seasoning is a seasoning seasoning seasoning.
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| KR20210044949A (en) * | 2019-10-15 | 2021-04-26 | 김미자 | Macrophthalmus japonicus preserved in Shinhwajeong special sauce and method thereof |
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