KR101798767B1 - 소고기 장육과 트레할로스를 이용하여 맛을 낸 복어전 냉면 및 그 제조방법 - Google Patents
소고기 장육과 트레할로스를 이용하여 맛을 낸 복어전 냉면 및 그 제조방법 Download PDFInfo
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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Abstract
Description
Claims (7)
2) 정제수 100 중량부 대비 우둔살 80 내지 120 중량부, 건표고버섯 1 내지 10 중량부, 국간장 10 내지 30 중량부, 진간장 1 내지 10 중량부, 굴소스 10 내지 30 중량부, 배즙 5 내지 15 중량부, 마늘 1 내지 7 중량부, 생강 0.5 내지 2 중량부, 청양고추 1 내지 10 중량부 및 흑후추 0.01 내지 0.1 중량부를 넣어 30 내지 90 분간 끓이고 면보에 거른 다음, 소고기와 간장소스를 끓이고 식히는 것을 2번 이상 반복한 소고기 장육 및 간장 소스를 제조하는 단계;
3) 복어야채육수 100 중량부 대비 간장소스 1 내지 15 중량부를 섞어 염도를 맞추고, 트레할로스 0.5 내지 2 중량부 및 식초 0.1 내지 1 중량부를 섞어 산도를 맞춘 복어전 냉면 육수를 제조하는 단계;
4) 복어살에 간장:청주:트레할로스를 1:0.5 내지 1.5:0.1 내지 0.5 중량비율로 섞은 양념장 및 후추에 밑간하여 10 내지 60 시간 숙성 후, 밀가루와 계란물을 묻혀 식용유:참기름을 1:0.1 내지 1 중량비율로 섞은 기름에서 약불로 노릇하게 지져내는 복어살로 복어전을 제조하는 단계;
5) 메밀가루에 소금 및 트레할로스를 첨가하여 메밀면을 제조하고 면을 삶는
단계;
6) 상기 메밀면에 상기 복어전 및 소고기 장육을 고명으로 얹고 냉면 육수를
부어 냉면을 완성하는 단계를 포함하는, 소고기 장육과 트레할로스를 이용하여 맛을 낸 복어전 냉면의 제조방법.
황태 다시마 육수로 백김치를 제조한 후, 백김치의 국물을 상기 단계 3)에서 간장소스와 함께 첨가하여 염도를 맞추는 것을 특징으로 하는, 소고기 장육과 트레할로스를 이용하여 맛을 낸 복어전 냉면의 제조방법.
상기 백김치는, 정제수 100 중량부 대비 다시마 0.1 내지 1 중량부를 5 내지 15시간 동안 우린 후, 황태 0.1 내지 1 중량부를 넣어 30 내지 90분간 끓인 물을 면보에 거르고, 급냉으로 30℃ 이하로 식힌 다음, 절인 배추 5 내지 20 중량부, 절인 무 1 내지 5 중량부, 양파 1 내지 5 중량부, 실파 0.5 내지 3 중량부, 청양고추 0.1 내지 0.5 중량부, 간 마늘 0.1 내지 1 중량부, 생강즙 0.1 내지 0.5 중량부, 굵은 소금 1 내지 20 중량부, 사카린산 나트륨 0.01 내지 0.1 중량부 및 밀가루 풀 0.5 내지 2 중량부를 넣고 상온에서 3일 숙성시킨 후, 다시 냉장에서 7일간 숙성시킴으로써 제조되는 것을 특징으로 하는, 소고기 장육과 트레할로스를 이용하여 맛을 낸 복어전 냉면의 제조방법.
상기 단계 5)는, 메밀가루 100 중량부 대비 전분 20 내지 40 중량부, 소금 0.5 내지 2 중량부 및 트레할로스 0.1 내지 1 중량부를 섞고, 정제수 50 내지 90 중량부를 조금씩 섞어 반죽한 후, 냉면기에서 두께 1.0 내지 2.0 mm 길이 50 내지 55 cm로 절단하여 끓는 소금물에 2 내지 5 분간 삶은 후, 얼음물에 헹구어 체반에서 물기를 짜내고 그릇에 사지리어 올리는 것을 특징으로 하는, 소고기 장육과 트레할로스를 이용하여 맛을 낸 복어전 냉면의 제조방법.
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CN115769876A (zh) * | 2022-11-25 | 2023-03-10 | 佛山市游德里餐饮服务有限公司 | 一种老姜醋烧爽鳝的方法 |
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CN108902919A (zh) * | 2018-07-12 | 2018-11-30 | 陕西天朵食品有限公司 | 一种金黄御面及其制作方法 |
CN115769876A (zh) * | 2022-11-25 | 2023-03-10 | 佛山市游德里餐饮服务有限公司 | 一种老姜醋烧爽鳝的方法 |
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