KR101832863B1 - A method of producing blowfish bibimbap and a blowfish bibimbap produced thereby - Google Patents

Abstract

The present invention relates to a method for preparing Tetraodontidae bibimbap. The Tetraodontidae bibimbap preparing method includes: a sauce preparing step of preparing broth with Tetraodontidae prepared and cut to pieces and cooking the prepared Tetraodontidae with a sauce prepared by mixing the broth and predetermined spices; a seasoned dish preparing step of seasoning and stirring bean sprouts, radishes, cabbage, carrots, and laver powder with predetermined spices; a stir-fried dish preparing step of stir-frying Lentinula edodes with green onion oil with predetermined spices; a pickled dish preparing step of pickling lettuce in ice water including vinegar and removing moisture therefrom before chopping the lettuce into fine pieces; and a bibimbap completing step of arranging the seasoned, stir-fried, and pickled dishes on rice before adding the sauce with the Tetraodontidae thereto. Korean consumers can conveniently mix and consume the Tetraodontidae and rice in accordance with the preferences to consume the rich nutrients without being burdened regardless of the season and gender of the consumers.

Description

[0001] The present invention relates to a method of producing blowfish bibimbap and a blowfish bibimbap produced thereby,

The present invention relates to a pufferfish bibimbap. More specifically, the present invention relates to a pufferfish bibimbap which is provided with a conventional pufferfish or a pufferfish, And a blowfish bibimbap produced thereby.

Puffer fish are taxonomic terms that refer to pufferfish belonging to the family, such as the pufferfish, the pufferfish, the giraffe, and the badminton, and the pufferfish usually refers to the pufferfish belonging to the family of the Buddhist priest. , And 18 kinds of cricket bikes and one kind of bikini are known as 19 kinds.

These fungi have a deadly poison to the person called "tetrodotoxin" in the liver, gonads, digestive tracts and skin, but there are not many fish species that are as delicious and nutritionally superior as the blowfish if they are treated properly. In other words, Fugu is rich in vitamins and minerals that are good for relieving hangovers. It is popular as a diet food because of its low fat content. It promotes blood circulation, lowers blood alcohol and decomposes fat, and reduces cholesterol. It is effective, and modern people adopt various ways of cooking.

There are various kinds of mixed ingredients, such as soup, which is boiled and then soup, and red pepper powder and hot pepper paste. After boiling, soup is cooked together with soup, meat is cooked and fried shabu-shabu . However, because of the necessity of proper amount of puffer fish, such as bokukoku, moon-tang, shabu-shabu, and pork, are limited to cooking that can be used by groups of at least two people, such as gathering and dinner.

In recent years, as a solution to such a problem, Korean Patent Registration No. 10-1678633 (a title of the invention: a method for manufacturing a puffer fish bud bibimbap) and Korean Patent Registration No. 10-1740370 (entitled: Manufacturing method). According to the proposed literature, it is possible to improve the intake of bupivac and bibimbap, so that it can be eaten at a cheaper price.

However, in the case of puffer fish cake and yukjang, there is a disadvantage in that it is influenced by the taste of the fish depending on the seasons in Korea, and the fishy fish according to the sex of the male and female. In other words, it is necessary to develop a menu of puffer fishes that can be enjoyed and enjoyed by all Koreans regardless of season, age, sex, and age.

Korean Registered Patent No. 10-1678633 (Title of the Invention: Process for producing puffer fish bud bibimbap) Korean Patent Registration No. 10-1740370 (Title of the invention: Method for manufacturing blowfish pancake)

Accordingly, the present invention is to fundamentally solve the above-mentioned conventional problems, and it is possible to easily rub rice and puffer fish with various kinds of famousness according to the preference of the Korean people, The present invention has been made in view of the above problems, and it is an object of the present invention to provide a method for manufacturing a blowfish bibimbap which can be enjoyed abundantly and freely, and a blowfish bibimbap produced thereby.

In order to attain the above object, the present invention provides a method for producing blowfish bibimbap, comprising the steps of: separating the washed bugfish into a body, a head and a skin after removing the inside of the washed bug, removing the impurities by boiling water, , A step of immersing the treated pufferfish and the seaweed into water, mixing the sauce with the sauce, and then aging for a predetermined time; and a step of mixing the sauce with the sauce, A biphenyl preparation step in which the step of frying is performed until the biphenyl is prepared; The bean sprouts are steamed, cooled and cut into 2 ~ 3cm size. The bean sprouts are cut into sugar, salt and sesame oil, and the radish, cabbage and carrot are cut into small pieces and then the water is removed. Then, Sugar, vinegar, and chopped wave, and then aged for 12 to 24 hours. Uncooked preparation step is carried out by finely grinding steaming followed by steaming with sugar, salt and sesame oil. A step of shredding washed shiitake mushrooms in a sugar water and finely slicing the shiitake mushroom, adding shiitake mushrooms with parchment, adding soy sauce, oyster oil, sugar, and pepper to the mushroom and frying the shiitake mushroom, A preparation step of roasting through a step of adding garlic; Pickling lettuce in vinegar-added ice water, removing water and finely chopping; And a bibimbap preparation step of preparing a prepared non-stick, roast, and pickled rice on the rice, and adding a bacillus mixed with puffer fish sauce.

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The present invention is characterized by a blowfish bibimbap manufactured by the method according to the present invention.

It should be understood, however, that the terminology or words of the present specification and claims should not be construed in an ordinary sense or in a dictionary, and that the inventors shall not be limited to the concept of a term It should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be properly defined. Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It is to be understood that equivalents and modifications are possible.

As described above, the present invention can easily combine rice and pufferfish with a variety of herbs according to the taste of Koreans, so that they can enjoy the richness, Effect.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart briefly illustrating a manufacturing method according to the present invention. FIG.

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

The present invention relates to a method of manufacturing a blowfish bibimbap and a blowfish bibimbap manufactured thereby, and comprises a bipolar stage preparation step (S10), a non-stick preparation preparation step (S20), a roasting preparation step (S30) , And a bibimbap completing step (S50) are sequentially performed to complete the blowfish bibimbap.

- Beam-Beam Preparing Step (S10) -

The beaker preparation step (S10) is a process of preparing broth and cooking the sauce mixed with broth and predetermined sauce, with concern about broth with the blowfish that have been tailored by the site. This beaker preparation step (S10) can be divided into a blowfish preparation step, a broth preparation step, a source preparation step and a roasted pufferfish step.

First, the blowfish cleaning step is a process of removing the inside of the washed pufferfish, then separating it into the body, head and skin, and removing the impurities from the separated parts by boiling water. That is, it removes the viscera of the pufferfish in which mucus and impurities are washed with salt. And separates the body, head (skin), and skin of the blowfish. Here, the body is re-separated into flesh and bone, and the separated bone is cut into three equal parts and then immersed in water to completely remove the blood. Subsequently, the bone and skin of the head of the head and the body are heated in boiling water to remove the impurities, and the bones and shells from which the impurities are removed are immersed in the ginger-added alcohol to remove the smell.

Subsequently, the step of preparing the broth is the process of immersing the treated blowfish and the broth in water. In other words, bones and shells of trimmed pufferfish, and seaweed ingredients such as greens, radishes, onions, garlic, dipper herring puppies, and shiitake mushrooms. It is good to immerse the kelp and seaweed in the purified water for 24 hours. After that, I cut off the water again for 3 hours and I worry about it. The concerned broth is stored in the fridge in a cold state.

Subsequently, the sauce preparing step is a step of mixing sauce sauce with the soup stock, and then aging the sauce for a predetermined time. That is, in the chilled broth, sauce sauce, red pepper powder, liver onion, liver ginger and liver apple were mixed in a blender and then mixed with soy sauce, dried shrimp powder, mussel powder, shiitake powder, And mix. The mixture is then aged in the refrigerator for at least 24 hours.

Finally, roasted puffer is a process of frying until the sauce is in a state of being mixed with the processed pufferfish and aged sauce. Chopped onion and chopped green onions are first roasted in oil, then roasted until the sauce is ready to bite, with groomed puffer fish, pepper and ginger powder and mature sauce added. Then add garlic and sesame seeds and gently fry them. The finished beaker is matured in the freezer.

- non-stick preparation step (S20) -

The non-flushing preparing step (S20) is a process of immersing bean sprouts, radish, cabbage, carrot, and ground flour into predetermined spices. This non-flushing preparing step (S20) can be divided into a bean sprouting step, a radish, a cabbage, a carrot blanching step, and a kimchi blanching step.

First, the bean sprouts are washed, steamed, cooled and cut into 2 ~ 3cm size. The bean sprouts are sauteed with seasoned sugar, salt and sesame oil, and radish, cabbage and carrots are washed with radish, cabbage and carrot. Remove the water and remove the water, then add the canned fish sauce, plum vinegar, sugar, vinegar, chopped leek, and season with 12 ~ 24 hours of aged seasoning. Sugar, salt, and sesame oil.

- Rice preparation stage (S30) -

In the preparing step (S30), the shiitake mushroom is roasted in a predetermined sauce while the parched oil is surrounded. The preparation step (S30) for roasting can be divided into a material preparation step, a roasting step and a material boiling step.

First, in the preparation step of the material, washed shiitake mushrooms are ground in sugar water and finely chopped. In the material stir-frying step, the prepared shiitake mushrooms are fried with soy sauce, oyster oil, sugar, In the step, roasted shiitake mushroom is added with garlic juice and then garlic is added.

- Preparation step (S40)

The preparation step (S40) is a process of pickling lettuce into ice water with vinegar added thereto, removing moisture and finely chopping it.

- Completion step of bibimbap (S50) -

In the step of completing the bibimbap (S50), the ready-made non-stick, stir-fried rice, and pickled rice are put on the rice, and the beef paste is mixed with the beef paste.

The completed pufferfish bibimbap can easily combine rice and pufferfish with bean sprouts, radish, cabbage, carrots, kimu powder, shiitake mushrooms, and lettuce so that they can be regenerated from simple bibimbap to healthy food.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. It is therefore intended that such variations and modifications fall within the scope of the appended claims.

S10: Beam-bin preparation step
S20: No-touch preparation
S30: Rice Preparation Step
S40: Preparations for pickling
S50: Bibimbap completion stage

Claims (6)

A method for producing blowfish bibimbap comprising:
Removing the intestines of the washed pufferfishes and then separating them into the body, head and skin, removing the impurities from the separated portions by boiling water, exposing the treated pufferfish and seawater to water, Mixing the sauce with the sauce, aging the sauce for a predetermined period of time, and preparing a beaker for roasting the roasted sauce until the sauce is mixed with the roasted sauce mixed with the sauce;
The bean sprouts are steamed, cooled and cut into 2 ~ 3cm size. The bean sprouts are cut into sugar, salt and sesame oil, and the radish, cabbage and carrot are cut into small pieces and then the water is removed. Then, Sugar, vinegar, and chopped wave, and then aged for 12 to 24 hours. Uncooked preparation step is carried out by finely grinding steaming followed by steaming with sugar, salt and sesame oil.
A step of shredding washed shiitake mushrooms in a sugar water and finely slicing the shiitake mushroom, adding shiitake mushrooms with parchment, adding soy sauce, oyster oil, sugar, and pepper to the mushroom and frying the shiitake mushroom, A preparation step of roasting through a step of adding garlic;
Pickling lettuce in vinegar-added ice water, removing water and finely chopping; And
A method for manufacturing a pufferfish bibimbap, comprising the steps of: preparing prepared non-stick, roast, and pickled rice on a rice, and adding a beef paste mixed with puffer fish sauce. A blowfish bibimbap produced by the method according to claim 1. delete delete delete delete

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