KR101725730B1 - Eel soup manufacturing process. - Google Patents

Abstract

The present invention provides a method for preparing a farm-raised freshwater eel soup that is a safe food. The method includes the following steps of: (1) preparing environment-friendly freshwater eel; (2) mixing 10-20 wt% of the environment-friendly freshwater eel prepared in the step (1), 10 wt% of a bone of the freshwater eel, 5 wt% of a skin of pollack, 5 wt% of Saururus chinensis bail, 2 wt% of garlic, 1 wt% of ginger, and 0.5 wt% of peppers with respect to 100 wt% of water, boiling the mixture at a temperature of 100C during 34 to 36 hours, and filtering remainders through a colander to prepare meat broth of the eel; (3) preparing marinade by mixing 100 wt% of red pepper powder, 15-30 wt% of red pepper paste, 5 wt% of cooking wine, and 10 wt% of soju with respect to 100 wt% of the meat broth of the skin of pollack prepared by pouring water into a mixture, in which kelp, anchovy, skin of pollack, onion, and radish are mixed in a weight ratio of 1:1:1:1:2, with the same weight ratio and boiled for one to two hours; and (4) completing the freshwater eel soup by mixing 20 wt% of dried radish leaf, 5 wt% of soybean paste, and 1-5 wt% of marinade prepared in the step (3) with respect to 100 wt% of the meat broth of the eel prepared in the step (2).

Description

{EEL SOUP MANUFACTURING PROCESS.

The present invention relates to a fresh-water jangang-tang which is useful for nourishing ginseng and health, and more particularly, it relates to a fresh water eel which is cultivated as a non-antibiotic and growth promoting agent in a circulating filtration type safety system, It is about fresh water jangtang which made a sauce made with shells and utilized the taste and nutrition of freshwater eel.

Freshwater eel or eel is a freshwater fish belonging to the eel of the eel. It is the only recurrent fish born in the sea that climbs up to the river. Because of its excellent ability to adapt to various habitat environments and salinity, it is sometimes known that a lifetime can be spent only on one side of the river or sea.

Freshwater eel has fine oval scales in its body, but it does not seem to be buried in the skin, and the lower jaw protrudes forward from the upper jaw. The dorsal fin, the anal fin, and the caudal fin are connected together, the tip is pointed, and the dorsal fin is absent. The sensory pore in the lateral line is clearly visible. The color of the body varies slightly depending on the place and time of living, and when it moves from fresh water to the sea, it becomes dark black.

Such freshwater eel has traditionally been known as the ovary. According to Donguibogam, freshwater eel is characterized as cold, flavorless, poisonous, and it has the effect of killing various bacteria and healing wounds and hulls. In fact, freshwater eel has a high protein content and high calories, so it has high levels of unsaturated fatty acids, so it is very popular among the males in summer especially because it is recognized as the best food for prevention of adult diseases such as hypertension, weakness and restoration.

Freshwater eel is also famous for its abundant vitamin A. Vitamin A is effective in promoting growth, restoring vision, maintaining skin and mucous membrane health, and energizing. DHA (Docosahexaenoic Acid) and EPA (Eicosapentaenoic Acid), which are known to exert excellent effects on hair, prevention of dementia and cancer suppression, are much higher than other species.

As described above, the eel is not only a nutritive food but also a functional food having analgesic, wound healing and disinfecting effects. However, the use of eel till now tends to be used only as nourishing food, It was extremely simple, such as grilling, eating or dying.

In some cases, it is known that eel is used as a food by adding various herbal medicines to eel and made into hot water. However, such use is also merely a method of using eel for nourishing ginger, . When the freshwater eel was made with hot water, it could not catch it because of the characteristic smell of eel, so some people tended to avoid it. In order to get rid of the smell that is unique to these eel, it is often mixed with a very dark spice such as chopped flour, and those who can not adapt to this odor have difficulty to reach Jangwangtang despite the excellent nutrition of freshwater eel.

On the other hand, most freshwater eel consumed in Korea is cultivated by cultivation. In general, the freshwater eel used for edible use in Korea is A. japonica , which has a strong meat quality, excellent nutrition and texture, and is loved not only in Korea but also in China and Japan. Recently, however, the amount of fried fishes required for food has decreased sharply, and various kinds of freshwater eel fish have been imported and used for farming.

Abuse of antibiotics and growth stimulants is a problem in these freshwater eel cultures. It is difficult to control the influx of pathogens through the feeding water from the outside in the exponential aquaculture system of freshwater eel, and the red fin, Many unexpected diseases such as tachycardia, gills and swollen glands occur. This can lead to the abuse of antibiotics or growth promoters, so that the fish that are raised with antibiotics are eaten as a baby food. In addition, Chinese eels, which are difficult to know the degree of use of antibiotics and growth promoters, are mixed in the domestic market, so that eel roasted in the market and Jangwangtang is confused with the health food or the body harmful.

Therefore, we will safely raise nutrients and nutrient-rich eels from medicines that can adversely affect the body, such as antibiotics and growth promoters, and develop a fresh-water jangtang dish with improved flavor and aroma so that nutrients can be ingested into healthy freshwater eel There is a need.

Korean Patent Registration No. 10-1606784 discloses a method for manufacturing a fish meal, comprising the steps of: preparing a main ingredient which is an oyster shell, a crucible, a beard, a jara, an abalone, a dried sea fish, Preparing secondary marine fresh water by using the trimmed crucible and the situation, preparing tertiary marine fresh water using the trimmed jara, and preparing the marine oak, crucible, The soup prepared with the above mentioned abalone, sea cucumber, gazebo, lobster, freshwater eel, natural clay, mushroom, caterpillar, red ginseng, cabbage, chrysanthemum, pine nut, walnut, Andong shochu, And a step of steaming the steam container in an oven or a steam pot having a steam function, and a fresh hot water. Korean Patent No. 10-0462384 discloses a method for producing a ginger powder comprising 2 kg of eel, 300 g of mugwort, 100 g of omija, 100 g of omija, 100 g of casualties, 100 g of casualties, 100 g of sorghum, 100 g of acid, 100 g of corn oil, 100 g of corn oil, 150g and jujubes 150g, and the bokbunja were dried in the same room at -40 ℃ and the other medicinal materials were naturally dried. The raw materials were placed in an extractor and heated at 95 ℃ ~ 100 ℃ for 6 hours. An aging process for aging at a temperature of 60 캜 for about 10 hours after the water bath, an animal oil removing process for cooling the animal by heating through a heat exchanger and removing the animal oil from the eel through the centrifugal separator, A first sterilization process in which sterilization is performed at a temperature of 100 ° C, a packaging process in which a predetermined amount is packed in an automatic packing machine, and a second sterilization process in which the packaged product is sterilized through a second sterilizer ≪ / RTI > Korean Patent Laid-open Publication No. 10-2000-0049592 discloses that eel-eel, a willow branch and a pine root are cleanly washed and mixed with 80-92% eel in weight ratio and 4-10% each of willow branch and pine root , Adding mineral water so that the mixed raw materials are submerged, repeating boiling and cooling three times, removing the oil, and taking out the sweet potato, followed by vacuum packing in daily consumption unit . Korean Patent Registration No. 10-1033667 discloses a method for preparing a fish meal, comprising the steps of preparing a broth prepared by mixing water and a sauce into bones of an eel and then boiling to obtain broth, a step of aging the broth called water after dewatering and aging to prepare aged broth, A method of fermenting janggol using an aging process comprising a fermentation step of mixing ginseng with the fermented ginseng and heating the mixture, and a health supplement food using the fermented ginseng. However, the above-mentioned inventions are based on the safety assurance method of the present invention, which can remove the fishy smell by using the non-antibiotic and growth promoting agent fresh water eel produced by the pellet feed using the circulation filtration type safety system, And the composition and effect of fresh water.

Since the freshwater eel has high protein content and high calorie and high unsaturated fatty acid, it is recognized as the best food for prevention of adult diseases such as hypertension, weak constitution, restorative recovery, and so on. Thus, stamina foods and antibiotics and growth promoters The safety of eel cooking is worried due to the intrusion of Chinese eel eels, whose use and management status is unknown, and the safety of eel dishes is worried. Due to fish smell unique to eel, it is limited to simple cooking methods . Accordingly, it is an object of the present invention to provide a method for preparing fresh-water mackerel, which is free from fishy smell and eel-clear taste inherent to eel by using eel cultured by a safe method from antibiotics and growth promoters.

(1) preparing 10 to 20 parts by weight of environment friendly freshwater eel prepared in the above step (1), 10 parts by weight of environmentally friendly freshwater eel bones 5 parts by weight of pomegranate husk, 5 parts by weight of ginger, 2 parts by weight of garlic, 1 part by weight of ginger and 0.5 part by weight of sesame oil, boiling at 100 ° C for 34 to 36 hours, removing sludge from the sieve, 100 parts by weight of polished rice husks boiled for 1 to 2 hours were poured with water in the same weight to a mixture of 1: 1: 1: 1: 2 in weight ratio of kelp, anchovy, (3) mixing 20 parts by weight of Seagrass with 100 parts by weight of eel in the above step (2), and adding 20 parts by weight , Miso 5 parts by weight, preparation in step (3) Mixing the sauce amount of 1 to 5 parts by weight to provide a method of manufacturing a safe form jangeotang fresh water, characterized in that comprising the step 4 to complete the fresh water jangeotang.

Through the safe freshwater eel juice and its manufacturing method according to the present invention, it is possible to enjoy the recreational ceremony with the intention of blocking the elements that may be harmful to the human body such as antibiotics, growth promoter, etc. Especially, It is possible to contribute to the health of the people by providing the fresh water jangsang which is good for the body.

1 is a schematic view illustrating a method of manufacturing a freshwater aquarium according to the present invention.
FIG. 2 is a schematic view of a circulatory filtration safety system of a freshwater eel for manufacturing a safe freshwater eel of the present invention.
FIG. 3 shows a circulation process of circulating water in a circulating and filtering type fish culture system for energy saving of freshwater eel for the production of a safe freshwater eel of the present invention.
FIG. 4 is a photograph of a fresh-water freshwater eel for the production of a safe freshwater eel of the present invention.

The present invention is to provide a freshwater eel that can be enjoyed as an enjoyable meal by using eco-friendly freshwater eel without antibiotics and growth promoters and removing fish-specific eel through the safe freshwater eel juice according to the present invention.

1 is a schematic view illustrating a method of manufacturing a freshwater aquarium according to the present invention. (1) preparing 10 to 20 parts by weight of environmentally friendly freshwater eel prepared in the above step (1), 5 parts by weight of eco-friendly freshwater eel bones, 5 parts by weight of a pine bark, (2) mixing 5 parts by weight of Saururus chinensis, 2 parts by weight of garlic, 1 part by weight of ginger and 0.5 parts by weight of sesame oil, boiling at 100 ° C for 34 to 36 hours, removing sludge from the sieve, 100 parts by weight of red pepper powder, 100 parts by weight of red pepper powder, 15 to 30 parts by weight of red pepper powder, and 100 parts by weight of red pepper powder were mixed with 100 parts by weight of polished rice bran, simmered in a weight ratio of 1: 1: 1: 1: 2, (3) preparing a sauce (3), mixing 20 parts by weight of seagrass with 5 parts by weight of soybean paste, 100 parts by weight of soybean paste, 10 parts by weight of soybean paste, 5 to 8 parts by weight of the sauce prepared in the step 3) W a method of manufacturing a safe form jangeotang fresh water, characterized in that comprising the step 4 to complete the fresh water jangeotang. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to specific embodiments.

<Manufacture of safety-style freshwater mackerel>

1. Green eel preparation stage

1.1 Cycle-by-pass safety form system for safety forms

A system for cultivating freshwater eel in a healthy way without the use of antibiotics and growth promoters is needed for the safe fresh water of the present invention. For this purpose, a circulatory filtration system capable of fundamentally blocking the inflow of pathogens from the outside, The aquaculture system was used to cultivate freshwater eel.

Conventional circulating filtration systems have been difficult to maintain optimum oxygen concentration depending on the activity of the aquaculture in the aquaculture tank, the number of the inoculated species and the habitat characteristics of the aquaculture organism. In the case of freshwater eel, it is sensitive to the concentration of dissolved oxygen and is susceptible to diseases in a low dissolved oxygen environment. In case of carrying out high strength aeration to raise dissolved oxygen, it acts as physical stress and inhibits growth of freshwater eel . Therefore, in order to produce safe and eco-friendly freshwater eel used in the present invention, circulation of the water having the proper dissolved oxygen adjusted with strong aeration in the separated water tank and the water tank is performed to maintain the high dissolved oxygen, And cultivated freshwater eel in the aquaculture system.

FIG. 2 is a schematic view of a circulatory filtration safety system of freshwater eel for manufacturing a safe freshwater eel of the present invention. At least one aquaculture tank (80) capable of breeding aquaculture; A drainage pipe 300 is connected to the aquaculture tank, and the breeding water drained from the aquaculture tank is transported to the circulation water reclamation apparatus 10 where purification is performed. The circulating water regenerating device is connected to the oxygen supplying device (S) via the circulating water inlet pipe (100) and supplies oxygen to the circulating water that has been regenerated. The circulating water outlet pipe 200 connects the oxygen supplying device and the aqua regenerating tank, and circulated water having been supplied with oxygen is supplied to the aqua regulating tank. This safety aquaculture system improves the immunity of the freshwater eel by reducing the stress on the high dissolved oxygen, so it can produce healthy freshwater eel without using antibiotics.

This circulatory filtration safety aquaculture system minimizes the stress caused by aeration while supplying high dissolved oxygen in the freshwater eel culture. It is a system for cultivating a non-sustained, non-growth promoting agent by enhancing the immunity of the Korean word. 10-2016-79211 and Application No. 10-2016-79217, and the manufacturing method of the present safety-style fresh water jangang-tang is a method for manufacturing a fresh water eel from the form of eco-friendly freshwater eel cultured by this safety aquaculture system, Managed safety aquaculture system.

1.2 Energy-saving safety form system for safety form

Safety Aquaculture system is needed to save energy in addition to a recirculating safety system for freshwater eel. A typical circulating food system is a system that repeatedly sterilizes filtration and reuse in a closed state, and continuously circulates the water by filtration and sterilization. In this process, a lot of energy is used, which leads to an increase in farming costs. The eco-friendly freshwater eel of the present invention can be used as a non-antibiotic or non-growth promoting agent by using an eco-friendly aquaculture system that efficiently reduces the cost of aquaculture. By utilizing low energy and environmentally friendly freshwater eel, Can be prepared.

FIG. 3 shows a circulation process of circulating water in a circulating and filtering type fish culture system for energy saving of freshwater eel for the production of a safe freshwater eel of the present invention. The breeding water drained from the aquaculture tank and containing foreign matter is supplied to the regeneration unit 1200 along the drainage pipe 1100. The breeding water collected in the regeneration water tank 1030 is supplied to the regeneration water supply pipe The deaerator 1010 is fed back to the degassing apparatus 1010. The deaerator 1010 is connected to the degassing apparatus 1010 through the regeneration apparatus 1020. The regeneration apparatus 1020 is connected to the degassing apparatus 1010 through a chemical filtration process, The regenerated water supplied to the regeneration water is injected downward as small particles and collides with the water drop tray at the same time as free fall and the gas contained in the regeneration water is separated from the fluid. (5) The regenerated water from which the gas has been separated is collected into the degassing recovery tank through the moving hole formed in the degassing apparatus 1010, and the collected regenerated water is supplied to the overflow pipe 1500 , ⑤) Or moved to the water level by the regeneration water supply pipe 1200, and oxygen is supplied to the water regeneration tank as the circulating water (6).

This circulation water circulation process is a process in which the circulation water moves by free fall or water level difference without the need of installing a separate power device except for the process of backward flow by the degassing pump (2) It is possible to circulate without installing a power device such as a pump, so that it is possible to produce eco-friendly freshwater eel with energy saving effect.

The freshwater eel used for the production of the freshwater eel of this safety style uses energy saving circulation type fish culture system (Application No. 10-2016-79211) and intensive circulation type culture system (application No. 10-2016-79217) By using eels produced, environmentally friendly fresh water Jang-tang is managed in a batch process from cultivation to harvesting and manufacturing.

1.3 Safety Form of Freshwater Eel

Generally, after the eel of the eel, it is supplied with the mouth-feeding food, and after about 10 days after the feeding of the mouth-feeding food, it is mixed with the white meal for conversion. For feed conversion, the feed is fed once, and the amount of water is adjusted to white flour in a kneader and mixed thoroughly.

In the conventional freshwater eel culture, feeds are supplied by kneading the powdered formulated feed, which can not be avoided when the paste is fed to the eel during the feeding of the eel. Therefore, the likelihood of disease increases, and in order to prevent this, the possibility of influx of pathogen from the outside is increased when frequent return is performed. This vicious structure requires the use of antibiotics.

In recent years, pellet feeds have been developed that can be easily dissolved in water and can not be easily released into water instead of the dough-type feed that causes water quality deterioration in the breeding water, thereby increasing the possibility of non-antibiotic freshwater eel culture.

FIG. 4 is a photograph of a fresh-water freshwater eel for the production of a safe freshwater eel of the present invention. Especially, eel aquaculture tank has a polygonal tank bottom surrounded by the outer wall of the tank, and the upper end is opened and the end of the straight connecting pipe is connected to the inner side of the water tank of the breeding tank, It is composed of polygonal frame structure which is fixed, and at the bottom of buoyancy device with buoyancy, there is a resting frame formed by a mesh of a size that allows the eel to pass through the body, It is possible to provide aquaculture environment in which aquaculture can grow healthy by providing it to a breeding tank, thereby reducing stress and producing a healthy eel as a food.

The freshwater eel for the safe freshwater eel of the present invention is designed to facilitate the water quality management by feeding the pellet type feed while cultivating in the circulatory filtration type aquaculture system and the freshwater eel aquaculture system We performed safety regimes that did not use antibiotics or growth promoters at all.

2. Eel water preparation stage

Freshwater eel is usually boiled for 1-2 hours after putting eel in water, and then go down to the sieve to prepare eel, and then add various vegetables such as tranquilizer, eel, and pepper powder, miso and garlic. It boils. Jangsangtang produced by this method has a strong smell and flavor unique to the eel, and it is mixed with a very fragrant spice such as a dandelion flour which has a strong aroma. Therefore, Jangwangtang was hardly popular in spite of excellent nutrition of freshwater eel.

Therefore, the inventor of the present invention not only can enjoy freshwater eel that can protect his body from antibiotics and growth promoter safely, but also enjoys a refreshing meal. The present invention has been completed in order to provide a fresh water jangang which can be recreated. It is intended to provide a method of manufacturing a fresh-water jangtang which is able to enjoy the taste and nutrition comfortably by reducing the fishy smell unique to freshwater fish by using the shell of the marinated fish.

10 to 20 parts by weight of environmentally friendly freshwater eel prepared in the above step (1), 10 parts by weight of environmentally friendly freshwater eel bones, 5 parts by weight of pomegranate peel, 5 parts by weight of three hundred and five seconds, 2 parts by weight of garlic, 1 part by weight and 0.5 part by weight of sesame oil were mixed and boiled at 100 ° C for 34 to 36 hours, and the sludge was removed by sieving to prepare sludge.

Remove eel from the eel and clean and prepare for eel. Also separate the flesh from the raw fish and add the remaining hair and bones. By adding the eel's head and bones along with the eel, the eel and the eel will be made from the bones of the eel so that the fat and nutrients can be eaten and the eel will have a whiter and tastier flavor.

According to one book, eels control tumors, kill insects, have a special effect on back pain, and are effective for diseases such as pulmonary tuberculosis and otitis media. Eel bones are also known to have efficacy in colitis, dysentery, and dysentery. The safety feature of the present invention is to maximize the function of protecting the body with eel by properly adding eel and eel bones together with eel.

It is known that pollinating peel is superior to pollack in nutrient contents more than three times. It is known to have excellent effect on detoxification of heavy metals. In addition, the polish peel contains a lot of ingredients that are good for skin beauty such as collagen, and it is said that it is good for seaweed with a cool taste and aroma especially when boiling the broth. The safety-style freshwater eel of the present invention is used in the production of freshwater eel and shellfish of the seaweed, which is a sea fish, in order to completely remove the seaweed, which is a freshwater fish, and to enhance the flavor of the freshwater eel.

Remove dried bark from dried stalks, rinse them quickly in water, remove the water and roast it once in a hot pan. During fermentation, not only the smell of the polish peel itself is removed, but also the flavor can be exfoliated when it boils, resulting in an excellent effect on the removal of fish smell.

 Saururus chinensis is a herb that has anti-inflammatory and anti-cancer effects. It is also called Saururus because its flowers and roots, and the leaves of three or four leaves on the upper part are white. The water-soluble tannins contained in Saururus chinensis are not only excellent for anti-cancer, antioxidant, anti-aging, but also excellent in removing fishy smell of freshwater eel along with pollack skin. In the present invention, leaves and stems were used except for the saururus root.

The ingredients are mixed and boiled for 34 to 36 hours in the medium boiling water to prepare the eel juice. Through this process, the eel flesh is mixed with the seaweed, and the eel of the eel is reduced to the peel and the saury. After boiling, the broth is sown on the sieve, and the eels and dregs of the eel are filtered out to complete the eel and broth.

3. Preparation stage of sauce

A marinade is prepared during the preparation of the eel. You can make marinated eel juice by using seaweed soup made from polish bark to make marinated eel fish perfectly. Mix 1: 1: 1: 1: 2 by weight of kelp, anchovy, marjoram, onion, and radish. Pour water of the same weight as this mixture into boiled seaweed simmered for 1-2 hours. The anchovy is removed by removing the head and the intestines and roasting it once in a hot pan. After removing the dirt, remove the water and wash it with hot water. Cut onions and beets to a large extent. At this time, you can add clean washed papuri and onion skin. Onion promotes the secretion of digestive juices, and has effects such as excitement, sweating, and diuretic. It has various vitamins, minerals such as calcium and phosphorus, and has a function to remove harmful substances in the blood. In addition, when boiling, the sweetness comes out and increases the flavor and nutrition of the food.

For 1 hour to 2 hours, boil seaweed, boiled seaweed, and then remove the seaweed, then mix the same amount of red pepper powder in the seaweed. 100 parts by weight of red pepper powder, 15 to 30 parts by weight of red pepper powder, 5 parts by weight of liquorice powder, and 10 parts by weight of soju are mixed to prepare a marinade. More specifically, 1 kg of pollack skin gravy is prepared by mixing well with a ratio of 1 kg of red pepper powder, 150 to 300 g of red pepper paste, 50 g of liquor sugar, and 100 g of shochu.

4. Manufacturing stage of fresh water Jang-tang

20 parts by weight of Seagrass, 5 parts by weight of Doenjang, and 1 to 5 parts by weight of the saffron prepared in step (3) are mixed with 100 parts by weight of the eel in step (2) to complete a fresh water bath. At the time of opening the eel juice, the solid containing the eel lean is dispersed and evenly spread, and the siege is put here. In addition to seagrass, vegetables such as bracken, tranquilizer, host, and paddy can be added.

5 to 8 parts by weight of the sauce prepared in the above step (3) is boiled for one more time, followed by addition of miso, red pepper, garlic, etc. according to the desired taste do. When serving fresh water janggang, you can add more perilla powder depending on your preference.

&Lt; Example 1 > Preparation of safe fresh water jangsang

A safe freshwater eel of the present invention was prepared.

① Eel pellets fed by pellet feed in a recirculating feeding system were prepared, the intestines were removed, and washed and prepared.

② Put 2 kg of prepared eel, 1 kg of eel and 1 kg of bones in 10 kg of water, boil it for 34 to 36 hours with 500 g of Saururus chinensis and garlic, ginger, and pepper, and remove sludge such as eel bones We prepared the broth.

③ Prepare a marinade. The marinade was prepared by mixing seaweed, anchovy, pollack skin, onion and radish at a weight ratio of 1: 1: 1: 1: 2 and pouring the same amount of water into the mixture. 1 kg of roasted seaweed, 1 kg of red pepper powder, 150 g to 30 g of red pepper paste, 50 g of liquorice, and 100 g of shochu were mixed to prepare a marinade.

④ Put 500g of eel soup prepared in ②, put 20g of sauce prepared in ③, and boil once more to prepare a safe freshwater eel soup.

&Lt; Comparative Example 1 >

① The eel purchased from the market was cleaned by removing the viscera.

② Prepared eels were put into water, garlic, ginger, and peppercorn were put together and boiled for 1-2 hours. Then, the eel was sown on the sieve, and the eels were removed to prepare eel broth.

③ Prepare a marinade. The sauce was prepared in the same manner as in the preparation of the sauce. That is, 100 parts by weight of water was mixed with 100 parts by weight of red pepper powder, 15 to 30 parts by weight of red pepper paste, 5 parts by weight of liquorice, and 10 parts by weight of soju.

④ Put eel, bracken and host in eel juice prepared in ②, put the sauce prepared in ③, and boil once more to prepare a regular freshwater eel.

&Lt; Comparative Example 2 > Preparation of ordinary freshwater jangsul, containing chaffy powder

In Comparative Example 2, 3 spoons of chaff pulp were sprinkled on the fresh-water janggang-tang prepared in Comparative Example 1.

<Sensory Test>

The sensory evaluation of the freshwater mackerel of the present invention was conducted. The sensory evaluation was divided into three categories: very bad (1), poor (2), normal (3), good (4) and excellent (5). Considering the age and gender, 40 people were selected from 10 to 40 years old.

Sensory test result division flavor Scent Synthesis Total score Example 1 4.85 ㅁ 0.36 4.8 ㅁ 0.52 4.8 ㅁ 0.46 14.45 Comparative Example 1 2.55? 0.55 2.6 ㅁ 0.84 3.05 ㅁ 0.6 8.2 Comparative Example 2 2.43 ㅁ 0.93 2.4 ㅁ 0.81 2.7 ㅁ 1.0 7.55

As a result of the sensory evaluation, as shown in Table 1, it was found that the safe fresh water Jangang-tang of the present invention had better taste and flavor than ordinary Janggang-tang. It can be concluded that the salty taste of the pollack bark effectively controlled the fish smell which is unique to freshwater eel. In Comparative Example 2 in which the flour was added, the score was lower than that in Comparative Example 1, because the flour of the flour was not popular, and it was added according to the preference of the person who liked the flour. Therefore, It is not known.

What kind of food you eat with the same food also affects the use of the food. The objective is to supply safe freshwater eels from harmful substances to consumers and at the same time to reveal the pathways of freshwater eel and to introduce the history of freshwater eel and non-growth promoting agent in a safe manner. It is believed to be able to enjoy fresh water eel.

The present invention can enjoy the recreational ceremony by basically blocking the elements that may be harmful to the human body such as antibiotics and growth promoter, and especially, it is possible to enjoy the freshwater eel, Health food industry, food service industry, etc., and thus it is likely to be used industrially.

10: circulating water regenerator 80: aquarium tank
100: circulating water inlet pipe 200: circulating water outlet pipe
300: drain pipe S: oxygen supply device
1010: degassing apparatus 1020: regenerating apparatus
1030: regeneration tank 1040: oxygen supply device
1050: Breeding tank 1060: Gas discharge fan
1100: drain pipe 1200: regenerated water supply pipe
1300: circulation water recovery pipe 1400: circulation water supply pipe
1500: overflow pipe

Claims (3)

(1) preparing a eco-friendly freshwater eel by feeding pelleted feeds in a circulation filtration system in which dissolved oxygen is circulated in the aquaculture tank in a separate space from the aquaculture tank;
10 to 20 parts by weight of eels obtained by separating flesh from environmentally friendly freshwater eel prepared in the above step (1), 10 parts by weight of eco-friendly freshwater eel bones separated from flesh, 5 parts by weight of roasted pollack skin roasted in hot pan, (2) a step (2) of mixing 5 parts by weight of leaves and stem, 2 parts by weight of garlic, 1 part by weight of ginger, and 0.5 part by weight of trehalose, boiling at 100 ° C for 34 to 36 hours,
100 parts by weight of polished rice husks boiled for 1 to 2 hours were poured into a mixture of kelp, anchovy, hot pan, roasted pollack skin, onion and radish at a weight ratio of 1: 1: 1: (3) preparing a marinade by mixing 10 to 30 parts by weight of a soybean paste, 5 to 30 parts by weight of a soybean paste, and 10 parts by weight of a soju;
And (4) mixing 20 parts by weight of Seagrass, 5 parts by weight of Doenjang, and 1 to 5 parts by weight of the sauce prepared in step (3) with 100 parts by weight of the eel in step (2) Wherein the method comprises the steps of: delete delete

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