KR101899871B1 - How to make flounder - Google Patents

Abstract

The present invention relates to a method for manufacturing Pleuronectidae champon, and more specifically, to a method for manufacturing Pleuronectidae champon enabling people to eat soft flesh of the Pleuronectidae with a spicy champon soup. By providing the method for manufacturing the Pleuronectidae champon, of the present invention, there is an effect of making a taste which is simple, light and neat while the spicy taste of the champon soup is maintained as the champon soup and the taste of the soft flesh of the Pleuronectidae are mixed well. In addition, prepared solid ingredients of soup are roasted as the solid ingredients are pressed in strong fire so that the ingredients have a strong taste with no negative flavor, and thus when mixed with the champon soup, there is an effect of enabling people to feel the strong taste of the solid ingredients.

Description

How to make flounder champon {omitted}

The present invention relates to a method for manufacturing flounder champon, and more particularly, to a method for producing flounder champon to be able to taste soft flounder along with hot champon soup.

Generally, as a Chinese dish, champon is a Korean poetry Chinese cuisine that stirs seafood, meat and various vegetables in oil, boil broth with chicken or pig bone, and boil noodles.

In the case of common chanpon, the noodles are usually coarse wheat noodles, and the ingredients of the tang are seafood such as pork and sea cucumber, seashells, squid, shrimp, and onions, carrots, cabbage, chrysanthemums, bamboo shoots, pumpkins, Mushrooms, and thorny mushrooms. Put the oil in a Chinese pot and add pork, dried red pepper, green onions, ginger, garlic, red pepper and fry. Add seafood and stir more, then pour water or broth, boil until soup tastes, It is poured into boiled noodles by chopping the liver with chili oil and eating it. The kinds of Champon are usually Champon, Oyster Champon, Samseon Champon.

However, in the case of Champong, which was provided through a Chinese restaurant in the past, the use of meat and chicken broth has a disadvantage in that it tastes oily taste and red pepper powder, .

Korean Patent Registration No. 10-1070318 (September 28, 2011)

In order to solve the above-mentioned problem, the present invention does not disturb the shape of the flounder in the course of mixing the flounder with the champon ingredients and the soup, and mixes the champon soup with the flounder so that the flavor of the hot champon soup and the soft flounder And to provide a method for manufacturing flounder champon which can provide a refreshing taste.

It is also intended to provide a method for manufacturing a soup of champignon which can feel a strong taste of the soup when it is mixed with champon soup by making ready prepared oven ingredients to be strong fire with strong fire without negative flavor.

In order to solve the above-mentioned problems, the present invention provides a method of preparing a shampoed shank ingredients, (Step S2) of preparing champon meat broth to prepare champon broth by mixing champon soup ingredients and broth; A flounder repair step (S3) of cleaning the raw flounder and then shearing a slant at a predetermined angle on both surfaces of the raw flounder; A flour coloring step (S4) of applying a cauliflower to both surfaces of the sheared flounder in the flour polishing step (S3); A step (S5) of frying flour at a predetermined temperature for 20 seconds to 1 minute by putting the raw flounder added with the furnace through the flour coloring step (S4) into an oil-containing pan; After putting oil in a Chinese pot, putting on fire, putting a part of the prepared gourd material and frying the fried gourd ingredients (S6); After the step S6 of frying the safflower ingredients, the safflower sauce prepared in the safflower preparation step S2 is boiled and boiled, and the remaining safflower ingredients are added in the safflower sauteing step (S6) to boil the safflower soup. Step S7; Pour the champon soup made through the step S7 into the prepared boiled rice flour, place the fried flounder on the surface, pour the remaining champon soup on the fried flounder, and stir in the champagne soup (S8) of completing a flounder chanpon, thereby completing the flounder champon.

The shredded ingredients in the preparation step (S1) of the shampoos include the onion, the amber, the cabbage, the carrot, the host, the mushroom, the mushroom, the mushroom, the pork,

Wherein the chopped soup ingredient in the step (S2) comprises chili powder, Vietnamese chili powder, seasoning, salt, and pepper.

By providing the method of manufacturing the flounder champon of the present invention, the flavor of the champon soup and the soft flounder are mixed, and the crisp taste of the champon is maintained while maintaining the refreshing taste and refreshing taste. In addition, the ready-made ingredients are fried in a strong fire, so that they have a strong taste with no negative flavor, so they have a strong flavor when mixed with champon juice.

FIG. 1 is a flowchart illustrating a method of manufacturing a flounder according to the present invention.
FIG. 2 is a photograph showing the step (S1) of preparation of the chompon shrimp according to the present invention.
Figs. 3 to 5 are photographs showing the flounder step S5 of the present invention.
FIG. 6 is a photograph of the roasted stew material (S6) of the present invention.
FIG. 7 is a photograph of the step S7 of injecting the champong meat broth of the present invention.
FIG. 8 is a photograph of the flounder produced by the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the preferred embodiments of the present invention, examples of which are illustrated in the accompanying drawings. Prior to this, terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms, and the inventor should appropriately interpret the concepts of the terms appropriately It should be interpreted in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be defined.

The present invention relates to a method for manufacturing flounder champon, which is prepared by frying flour to combine with champon to remove fishy smell and combine with champon soup, and to stir the ready-toasted ingredients so as to have a strong flavor without negative flavor, It is intended to make you feel both champon soup and soft flounder and strong taste.

1, the method of manufacturing a flounder according to the present invention comprises the steps of preparing a shampoos shredded material S1, a step S2 of preparing a champion seeds, a shining step S3, a flour shining step S4, S5), a stir-frying step (S6), a step of injecting champong meat (S7), and a step (S8) of finely chopped champon.

S1: Preparing ingredients

The preparation step (S1) for preparing the chompon potato is to prepare and prepare the potato material.

Referring to Fig. 1, onion, pumpkin, cabbage, carrot, host, throat mushroom, mollusk, mushroom, pork meat, and onion are prepared. The above-mentioned mashing material comprises 20 to 60 parts by weight of amber, 150 to 250 parts by weight of Chinese cabbage, 10 to 50 parts by weight of carrot, 100 to 150 parts by weight of host, 50 to 110 parts by weight of zucchini, 50 to 110 parts by weight of zucchini, And 45 to 75 parts by weight of fresh mushroom are prepared, and onion, pumpkin, carrot, and pork are cut into pieces, and Chinese cabbage, mulch, and mushrooms are cut to a size suitable for eating.

Preferably onion 400g, pumpkin 40g, Chinese cabbage 200g, carrot 30g, host 120 ~ 130g, mushroom 70 ~ 80g, mouth 70 ~ 90g, mushroom 60g and mushroom, shrimp and crab have.

S2: Champon Sewage Preparation Phase

The preparation step (S2) for preparing champon flavor is to prepare champon flavor by mixing the champon soup ingredients with the broth.

The chompon soup ingredients include red pepper powder, Vietnamese red pepper powder, seasoning, salt, and pepper. 30 to 60 parts by weight of red pepper powder, 30 to 60 parts by weight of seasoning, 110 to 130 parts by weight of salt and 15 to 45 parts by weight of pepper are prepared and compounded with 350 parts by weight of red pepper powder, 350 grams, Vietnamese pepper powder 45 grams, seasoning 130 grams, salt 130 grams, and pepper 35 grams.

In case of broth, it is preferable to boil for 48 hours with chicken legs, pig bone, and pork bark, but broth used in conventional methods may be used.

After the chompon soup material is blended in advance, the chompon soup can be prepared by mixing the chompon soup ingredients mixed with the broth produced by boiling for a long time.

Preferably, the champon soup can be prepared by mixing the chopped soup ingredients with 350 g of red pepper powder, 45 g of Vietnamese red pepper powder, 130 g of seasoning, 130 g of salt and 35 g of pepper into 19 kg of broth.

S3: Floundering steps

The flounder polishing step S3 is a step of finishing the raw flounder and then shearing a predetermined number of slits at predetermined intervals on both surfaces of the raw flounder.

When the sheath is formed on both surfaces of the flounder through the floundering step (S3), the sheath is inclined by 40 to 45 degrees with respect to the vertebrae of the flounder, and as shown in FIG. 5, And the sheath 12 sheaths the sheath three times on both sides of the live flounder with a predetermined spacing.

The reason for slanting diagonally at a predetermined angle on the surface of the live flounder is to make the shape of the flounder more rigid by cooking until the inside of the flounder is fried in the flounder step S5, If the sheath is not diagonal to the surface of the flounder, the flounder is not fully ripened until the inside of the flounder is fully ripened at the stage of floundering, so that the flounder is not hard and the flounder is not hard, there is a problem.

S4: Flour coloring step

 The flour coloring step S4 is a step of applying caulking to both surfaces of the sheared flounder in the flour polishing step S3.

'Chinese cabbage' is a Chinese soy sauce. It has a darker color and darker color than ordinary soy sauce. It is easy to color on the surface of fresh flounder. Because it contains oil component, when the Chinese cabbage surface is fried with Chinese cabbage, It does not happen and it plays a role of catching fish.

S5: Flounder step

The sole flipping step S5 is a step of putting the raw flounder added with furnace through the flour coloring step S4 into a pot containing oil and frying at a predetermined temperature for 20 seconds to 1 minute.

Preferably, flounder is fried for 30 to 40 seconds at 170 to 180 degrees. If the flounder is fried for less than the above time, the flounder does not ripen properly. If flounder is longer than the above time, it may be fried too much and become hard.

It is also preferable to flip the flounder in the pan when floating it in the oil. If floundering is supported on the container like flounder, it may be crushed and crushed in the process of floundering, and the shell may be pressed on the bottom of the container.

Figs. 3 and 4 are photographs of the so-called flounder step S5. As shown in Fig. 3, the raw flounder put on the surface of the furnace is fried and fried to take out the fried flounder by supporting it on the sieve as shown in Fig. 5 is a photograph showing the shape of a deep-fried flounder.

S6: Stir fried ingredients

Stir frying step (S6) is a stage in which the oil is put into a Chinese pot and lighted, and then a part of the prepared frying material and the liver garlic are fried, and the frying is carried out with the frying around the middle part.

As shown in FIG. 6, a common oil is put in a neutralizing pot, and then the slices are cut to prepare the onion, pumpkin, carrot and liver garlic, which are a part of the prepared fried food. This makes it possible for the taste of the ingredients to be burnt.

After that, boil the boiled seaweed in a neutralizing pan and add the seasoned Chinese cabbage, kelp, and pork into the pot.

S7: Step of injecting champpon meat

The step S7 of injecting the champonon spring water is performed by adding the champon spring water prepared in the step S2 of preparing the champon spring water after the step of frying the potato material S6, boiling the potato juice prepared in the step S2, and adding the remaining potato material into the potato material stirring step S6, It is the stage to complete soup.

The step S7 of injecting the champong meat broth is to add the prepared champong broth to the Chinese pot, boil the remaining mushroom ingredients such as throat mushroom, safflower, host, and then add the champong meat broth once more to complete the champon soup.

The reason for dividing the ingredients into the above-mentioned ingredients is to prevent a case where the mixture is heated too much for a long time to breathe or lose its taste.

S8: Floundering stage

The step (S8) of flounder chanpon is made by pouring the Champong soup made in step (S7) of the Champongmuo soup onto the boiled noodles in a prepared bowl, placing the flounder on the surface, and then pouring the remaining Champong soup on the flounder It is the stage to complete the flounder champon by letting the champon soup into the flounder through the sheath.

8 is a photograph of the finished flounder of Champignon. Preferably, in step (S8) of the flounder of Champignon, pour the Champagne broth containing the flounder on top of the flounder, then place the floundered flounder on top of the flounder, Only champon soup except poured poured over flounder. Also, since the surface of the flounder has a diagonal sheath, the Champong soup may well penetrate into the flounder and mix well.

≪ Example 1 > Production of flounder champon

S1) Prepare onion, pumpkin, carrot and pork with 400g of onion, 40g of pumpkin, 30g of carrot, 120 ~ 130g of host, 70 ~ 80g of mushroom, 70 ~ 90g of mushroom and 60g of mushroom Cut, chopped, chopped, chopped, chopped to size to eat.

S2) Champong soup mixed with 350 g of red pepper powder, 45 g of Vietnamese red pepper powder, 130 g of seasoning, 130 g of salt, and 35 g of pepper is put into 19 kg of broth and mixed to produce champon juice. In the case of broth, prepare for boiling for 48 hours with chicken breast, pig bone, and pork skin.

S3) After finishing the flounder, trim the flounder 3 times with a slight gap so that it slants 45 degrees from the spine bones of the flounder on both sides of the flounder.

S4) Apply coriander on both sides of scalloped sea flies.

S5) Add Roasted Garlic into a pan containing oil and fry the flounder at 170 degrees for 40 seconds.

S6) Put ordinary oil in a neutralizing pot, and slice the chives and add onion oil, pumpkin, carrot and liver garlic, which are a part of the prepared gourd material, and put the fried oil in the middle of strong firing. After that, boil the boiled seaweed in a neutralizing pan and add the seasoned Chinese cabbage, kelp, and pork into the pot.

S7) In step S6, add Champon juice to the roasted mackerel, boil it, boil the rest of the mackerel, mushroom mushroom, mushroom, mushroom, and mushroom. Then add another Champon juice and boil it.

S8) Pour the champon soup made in step S7 on the boiled noodles in the prepared bowl, place the fried flounder on the surface, and pour the remaining champo soup on the fried flounder to complete the flounder champon.

≪ Example 2 >

In Example 1, flounder was prepared in the same manner as in Example 1, except that a normal soy sauce was applied to the surface of the green flounder without putting a sheath in the raw flounder and then fried.

≪ Example 3 >

In Example 1, flounder was prepared in the same manner as in Example 1, except that a green sheath was put on a date and sheath was sprinkled on the surface.

≪ Comparative Example 1 &

A typical Champon was prepared.

[Sensory Test]

The flavor test according to the present invention was performed according to the appearance, color, and overall texture according to the following conditions of the flounder and the conventional Chinese champon.

<Test condition>

A) Age: 10 to 40 people in each group

B) The sensory test is carried out in the order of appearance, color and flavor in the white bowl containing the flounder and common Chinese champon prepared by the present invention, and the score is based on a score of 10.

Sensory evaluation item Example 1 Example 2 Example 3 Comparative Example 1 Exterior 9.5 8.1 8.7 8.1 Color 9.4 8.2 8.6 8.5 smell 9.1 8.8 8.8 8.6 flavor Clean taste 9.1 8.7 8.9 8.5 Refreshing taste 9.0 8.6 8.9 8.1 Light taste 9.3 8.8 8.9 8.2 depth 9.4 8.8 8.9 8.5 Overall likelihood 9.1 8.4 8.7 8.2

As shown in Table 1, flounder produced in accordance with the present invention was evaluated generally in terms of appearance, color, smell, and taste. Particularly, in the taste and color, all of the flounder champon of Example 1 produced according to the present invention was evaluated to be excellent, and the overall preference was greatly improved.

Although the present invention has been described with reference to the preferred embodiments thereof with reference to the accompanying drawings, it will be apparent to those skilled in the art that many other obvious modifications can be made therein without departing from the scope of the invention. Accordingly, the scope of the present invention should be interpreted by the appended claims to cover many such variations.

11 vertebrae
12 sheath

Claims (3)

(S1) preparing a shampoos for preparing shredded ingredients including onion, pumpkin, Chinese cabbage, carrot, host, thorny mushroom, mullet, mushroom, pork,
(S2) of preparing champon meat broth to prepare champon broth by mixing chopped soup ingredients including pepper powder, Vietnamese pepper powder, seasoning, salt, and pepper and broth;
A flounder repair step (S3) of cleaning the raw flounder and then shearing a slant at a predetermined angle on both surfaces of the raw flounder;
A flour coloring step (S4) of applying a cauliflower to both surfaces of the sheared flounder in the flour polishing step (S3);
A step (S5) of frying flour at a predetermined temperature for 20 seconds to 1 minute by putting the raw flounder added with the furnace through the flour coloring step (S4) into an oil-containing pan;
After putting oil in a Chinese pot, putting on fire, putting a part of the prepared gourd material and frying the fried gourd ingredients (S6);
After the step S6 of frying the safflower material, the safflower sauce water is prepared by adding the safflower sauce prepared in the safflower sauce preparation step S2 to boil the remaining safflower material in the roasting step S6, (S7);
Pour the champon juice prepared in the step S7 of injecting the champong meat soup into the prepared boiled rice noodles, place the fried flounder on the surface, pour the remaining champon soup on the fried flounder, and stir in the champagne soup (S8) of finely chopping champagne to prepare a soup of Champignon.

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