KR101871606B1

KR101871606B1 - Manufacturing Method of Salad Seasoned with Salted Shrimp

Info

Publication number: KR101871606B1
Application number: KR1020160174751A
Authority: KR
Inventors: 강지철; 송호수; 김성훈
Original assignee: 영산대학교산학협력단
Priority date: 2016-12-20
Filing date: 2016-12-20
Publication date: 2018-06-27

Abstract

The present invention relates to a method for preparing a shrimp sauce salad in which the seasoning effect of shrimp sauce is maximized and the odor is effectively suppressed by using a salad sauce containing shrimp sauce, olive oil, chopped onion, chopped paprika and starch, Preparing a shrimp sauce and removing the solid content of the shrimp sauce; A sauce preparation step of making a salad sauce comprising the shrimp sauce, olive oil, chopped onion, chopped paprika and starch; Adding the shrimp sauce to the gelling agent to make a sauce of fish sauce; And a main ingredient preparation step of pretreating the vegetables and the fish meat according to the salad type.

Description

{Manufacturing Method of Salad Seasoned with Salted Shrimp}

The present invention relates to a shrimp sauce salad manufacturing method, and more particularly, to a shrimp sauce sauce manufacturing method using a shrimp sauce, olive oil, chopped onion, chopped paprika and a salad sauce containing starch to maximize the seasoning effect of shrimp sauce, The present invention relates to a method for manufacturing a shrimp sauce salad.

Salad is a dish that acidic foods such as fish and shellfish or meat are served with various kinds of sauces mixed with alkaline vegetables.

The shrimp is fermented with raw shrimp for several months. Its major components are protein, 16.4%, carbohydrate 15.4% and minerals 9.9%. Especially during ripening, protein decomposes into various low nitrogen compounds, And it is widely used as a seasoning material for various dishes.

In the present invention, it is intended to develop a salad according to the taste of Koreans by adding salted shrimps. However, since salty shrimps are added with a large amount of salty salt to prevent abnormal fermentation by various kinds of germs, And there is a problem that the use of cooking is restricted due to the unique taste of shrimp.

KR 10-1522733 B1 2015.05.18.

A problem to be solved by the present invention is to provide a method for manufacturing a shrimp sauce salad in which the seasoning effect of shrimp sauce is maximized and the odor is effectively suppressed.

In order to solve the above problems, the present invention provides a method for manufacturing a shrimp sauce salad, comprising: preparing a shrimp sauce by aging a raw shrimp and obtaining a shrimp sauce sauce, which is a liquid phase of the sauce; A sauce preparation step of making a salad sauce comprising the shrimp sauce, olive oil, chopped onion, chopped paprika and starch; Adding the shrimp sauce to the gelling agent to make a sauce of fish sauce; And a main ingredient preparation step of pretreating the vegetables and the fish meat according to the salad type.

The method of manufacturing a shrimp sauce salad according to the present invention is characterized in that shrimp sauce is added to the salad sauce in an amount of 65 to 75 g per 100 g of the above olive oil.

The method for preparing a shrimp sauce salad according to the present invention is characterized in that 30 g of onion, 30 g of paprika and 20 g of starch are added to the above salad sauce to 100 g of the above olive oil.

In addition, the method for manufacturing a shrimp sauce salad of the present invention is characterized in that the baked sauce powder is further added.

According to the method for producing shrimp sauce salad of the present invention, the seasoning effect of shrimp sauce is attained by using a sauce containing shrimp sauce, olive oil, chopped onion, chopped paprika and salad sauce containing starch, gelling agent, shrimp sauce and baking powder The maximization and effective prevention of odor will improve the marketability of shrimp sauce salad.

1 is a block diagram showing a method of manufacturing a shrimp sauce salad according to the present invention.

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

1 is a block diagram showing a method for manufacturing a shrimp sauce salad according to the present invention. Referring to FIG. 1, the method of the present invention comprises a shrimp sauce manufacturing step S10, a sauce manufacturing step S20, a jelly bean making step S30, a main ingredient preparing step S40 and a salad finishing step S50, Salads made through this process are characterized by maximizing the seasoning effect of shrimp sauce and effectively suppressing odor.

Hereinafter, the method of manufacturing the shrimp sauce according to the present invention will be described. First, the shrimp sauce manufacturing step (S10) is a step of obtaining a shrimp sauce of a liquid body obtained by aging raw shrimp to make a shrimp sauce and removing the solid content of the shrimp sauce. Purchase a fresh shrimp for salted fish and wash it with 3% saline to remove impurities and foreign matter.

Next, 20% of the total weight of fresh shrimp is added with stirring, and then aged at a low temperature of 10 ° C for 90 days. When the fermentation is completed, the fat decomposition products of the shrimp are floated on the upper part of the shrimp, and the decomposition products deepen the odor.

The sauce making step S20 is a step of making a salad sauce, and the shrimp sauce shochu, olive oil, onion, paprika, starch, dill, pepper, vinegar and sugar prepared in the shrimp sauce manufacturing step S10 are used.

In the present invention, fish and shellfish or meat (hereinafter referred to as "fish meat") and vegetables are used as main ingredients, and salad sauces are effectively adhered to fish and vegetables, so that the sauce flavor can be effectively utilized. Use olive oil, which is the main ingredient of sauce, as the main ingredient of salad sauce, adding onion, paprika and starch so that fat-soluble olive oil and water-soluble shrimp sauce are effectively mixed.

That is, the above-mentioned onion and paprika are finely chopped, and the olive oil and the shrimp sauce are added thereto and stirred. The olive oil and the shrimp sauce are dispersed evenly on the solid type onion and paprika, and starch cooked in the form of starch paste is added thereto The starch's thickening function ensures that the mutual association of shrimp steak and olive oil is maintained.

On the other hand, when the starch is mixed with the glutamine component of the shrimp sauce as a polysaccharide in addition to the function of holding the combination of the shrimp sauce and the olive oil, the richness of the sauce increases and the salad source flavor improves.

In addition, the dill as a supplementary ingredient of salad sauce plays a role of catching the odor of the shrimp sauce with the pepper in a strong directionality and a hot and spicy taste.

The mixture ratio of each ingredient of salad sauce is 30g of onion and paprika, 20g of starch, 10g of dill, 15g of pepper, 65g of vinegar, 35g of sugar, 35g of shrimp sauce, 70g of olive oil according to the sensory test below Mixing is done.

In the present invention, in order to differentiate from existing salads made of fishes, vegetables, and sauces, a sauce jam is added so that the salad has a chewy texture and also the salad flavor is doubled.

The rosemary manufacturing step (S30) is a step of making such a rosemary sauce. The rosemary mushroom is made by adding a shrimp sauce to a gelling agent such as agar, konjac, etc., .

For example, when agar paste is prepared using agar, the agar powder is called water and then dissolved by heating and stirring. Then, other ingredients including shrimp sauce are added and boiled. When the mixture is cooled, it is cut into granules.

In addition, a baking powder may be used as the other material. A baking powder is added during the heating process, and a porcelain jelly is produced due to the generated carbon dioxide gas. The fragrance of the shrimp sauce is collected in each cavity, Is strengthened.

In the case of the traditional rosemary, it is difficult to make the sauce inside the rosewood because of the nature of the rosewood. To strengthen the flavor of the rosemary, the rosewood was spiced or spiced with strong spices. However, Even with the content of shrimp sauce, the flavor of shrimp sauce can be worried enough.

The main ingredient preparation step (S40) is a step of pretreating the main ingredients consisting of vegetables and fish meat. The vegetables include zucchini and lettuce, and the fish meat includes pork meat or pork that meets the food compatibility with shrimp, Can be used.

The lettuce is immersed in ice water to enhance crispy texture, and then supported on the sieve to remove water.

The zucchini is first cut long in the longitudinal direction, then dipped in salt water to breathe, then rinsed in water. After the march, remove the water and then add the olive oil to the pan.

When using shrimp and shrimp as the fish meat, boil it slightly in boiling water, put it in a pan, add olive oil, chopped garlic, and chopped onion to it and roast it.

In the salad finishing step (S50), the salad sauce is mixed with the vegetables and the meat prepared in the granulated rice syrup mook and main ingredient preparing step (S40) to complete the shrimp sauce salad.

In the following, the qualitative data according to the specific embodiment of the present invention is described, but the present invention is not limited thereto.

Example 1 A shrimp sauce salad was prepared according to the production method of the present invention, and 60 g of shrimp sauce was added to 100 g of olive oil to prepare a salad sauce.

Example 2 A shrimp sauce salad was prepared according to the preparation method of the present invention, and 70 g of shrimp sauce was added to 100 g of olive oil to prepare a salad sauce.

Example 3 A shrimp sauce salad was prepared according to the preparation method of the present invention, and 80 g of shrimp sauce was added to 100 g of olive oil to prepare a salad sauce.

Example 4 A shrimp sauce salad was prepared according to the preparation method of the present invention, and 90 g of shrimp sauce was added to 100 g of olive oil to prepare a salad sauce.

Example 5 A shrimp sauce salad was prepared according to the preparation method of the present invention, and 100 g of shrimp sauce was added to 100 g of olive oil at a ratio of 100 g to prepare a salad sauce.

Assessment Methods

Sensory evaluation of taste of shrimp sauce (shrimp and tsugumi), taste of salad sauce, and taste of shrimp sauce was evaluated by shrimp sauce salad prepared according to Examples 1 to 5, The results are shown in Table 1. The mean values of the results obtained are shown in Table 1 below. The results are shown in Table 1, .

<Sensory evaluation test results of shrimp sauce> Example 1 Example 2 Example 3 Example 4 Example 5 Preference of fish 3.9 4.3 3.7 3.3 2.9 Preference of vegetables 4.2 4.1 3.8 3.5 3.6 Odor level of shrimp sauce 4.1 4.0 3.2 2.8 2.5

As can be seen from the above Table 1, when the content of shrimp sauce was added at a ratio of 70 g to 100 g of olive oil, both the fish and vegetables showed favorable preference, and when shrimp sauce was added at a ratio of 80 g or more, Can be confirmed.

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 will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims

(S10) a shrimp sauce sauce preparation step of obtaining a shrimp sauce of a liquid body obtained by aging raw shrimp to make a shrimp sauce and removing the solid content of the shrimp sauce;
(S20) of making a salad sauce containing the shrimp sauce, olive oil, chopped onion, chopped paprika, dill and starch;
(S30) a jelly-maker step of adding the shrimp sauce to a gelling agent to make a sauce jelly;
Preparing a main ingredient (S40) for pretreating vegetables and fishes according to the salad type; And
A salad finishing step (S50) of finishing the shrimp sauce salad by mixing the sauce with the vegetables and the fish made in the sauce making step (S40);
Lt; / RTI >
In the shrimp sauce manufacturing step (S10), the shrimp sauce is extracted so that the fat decomposition products of the shrimp floating on the shrimp are not mixed,
To the salad sauce, shrimp sauce was added to 100 g of the above olive oil at a ratio of 65 to 75 g,
Wherein said baking powder is further added with said baking powder.

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The method according to claim 1,
Wherein the salad sauce is added with 30 g of onion, 30 g of paprika, 10 g of dill, and 20 g of starch to 100 g of the olive oil.

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