KR101949399B1 - Manufacturing method of seasoned crab, seasoned crab and cold noodles thereby the same that - Google Patents
Manufacturing method of seasoned crab, seasoned crab and cold noodles thereby the same that 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
본 발명은 홍게 등의 게를 사용하여 영양도 좋고 풍미도 우수한 새로운 회냉면용 고명을 제조할 수 있는 방법 및 이에 의해 제조된 풍미가 우수한 회냉면 고명용 게무침과 게회냉면에 관한 것으로서, 게살을 준비하는 과정; 준비된 게살을 천일염 3ℓ당 3배 양조식초 2.5~3ℓ를 배합하여 만든 조미용액에 침지시키는 과정; 상기 조미용액에 침지시킨 게살을 물로 세척하는 과정; 상기 게살 10Kg당 마늘 130~150g, 생강 130~150g, 후추 15~20g, 설탕2.5~3Kg, 참기름 3~5큰술을 넣고 버무려서 재워두는 과정; 및 상기 게살 10Kg당 고추가루 550~600g을 넣고 버무리는 과정;을 포함하여 이루어진다. The present invention relates to a method for manufacturing a new noodle for hot noodle with good nutrition and flavor using crabs such as red mackerel, and to a crab noodle having a high flavor, Preparation process; Preparing the prepared crab meat by immersing the prepared crab meat in a seasoning solution prepared by mixing 2.5 to 3 liters of triple vinegar per 3 liters of salt; Washing the crab meat immersed in the seasoning solution with water; 130-150g of garlic, 130-150g of ginger, 15-20g of pepper, 2.5-3kg of sugar, 3-5 tablespoons of sesame oil per 10kg of crab meat, And 550 to 600 g of red pepper powder per 10 kg of crab meat.
Description
본 발명은 회냉면 고명용 게무침 제조방법, 이에 의해 제조된 회냉면 고명용 게무침 및 게회냉면에 관한 것으로서, 보다 상세하게는 홍게 등의 게를 사용하여 영양도 좋고 풍미도 우수한 새로운 회냉면용 고명을 제조할 수 있는 방법 및 이에 의해 제조된 풍미가 우수한 회냉면 고명용 게무침과 게회냉면에 관한 것이다.The present invention relates to a method for manufacturing a crab meat for use in a spinning machine, and more particularly, to a crab making machine for making a crab meat and a crab noodle, The present invention relates to a method of manufacturing a sweet potato, a sweet potato, a sweet potato, a sweet potato and a sweet potato.
회냉면은 비빔냉면에 생선회무침을 고명으로 얹은 것으로서, 일반적으로 생선회무침으로는 홍어회무침이나 명태회무침을 사용한다. 특히, 강원도 속초를 비롯하여 동해안 지역에서는 주로 명태회무침을 사용한다. The saengmyeongmyeon is made with sliced raw fish paste on the bibim cold noodles. In general, the sashimi paste is used in the sashimi dish or the sashimi dish. Especially, in the east coast area including Sokcho in Gangwon province, it is mainly used in the pollack seasoning.
회냉면의 맛은 고명으로 사용하는 생선회무침의 맛에 의해 좌우된다고 하여도 과언이 아닐 만큼 회냉면에 있어서 고명으로 사용되는 생선회무침의 맛이 중요한데, 전술한 바와 같이, 대부분의 회냉면은 홍어회무침이나 명태회무침을 고명으로 사용하기 때문에 종래의 회냉면은 그 맛이 대동소이하고 소비자들의 다양한 입맛과 요구를 충족시키기에는 역부족한 면이 있다. 따라서 소비자들의 입맛을 사로잡을 수 있는 새로운 회냉면의 개발이 요구된다. It is important to note that the flavor of the saccade is influenced by the flavor of the sacculated sashimi used as a famous sauce, and the flavor of the sauce sashimi used as a famous sauce on the saccade is important. As described above, And Seongbyeongmyeongmul is used as a famous name, so the taste of the conventional noodles is not enough to satisfy various tastes and demands of consumers. Therefore, it is required to develop a new refreshing noodle that can capture consumers' taste.
한편, 꽃게, 대게, 홍게를 비롯한 게종류는 풍미가 우수하여 누구나 좋아하는 식품으로서, 단백질이 풍부하고, 소화흡수도 잘된다. 특히 "붉은 대게"라고 불리는 홍게는 대게에 비해 맛이 뒤지지 않으면서도, 1년 중 10개월 동안 안정적으로 어획되기 때문에 대게에 비해 가격이 저렴한 장점을 가진다. On the other hand, crab crab, crab crab, crab crab and other crab varieties have excellent flavor, so they are a favorite food, rich in protein, digested and absorbed well. Especially, red sea bream called "red sea bream" is advantageous in price because it is steadily caught for 10 months in a year, even though its taste is not inferior to that of popular fish.
본 발명은 상기와 같은 종래 회냉면의 문제점과 홍게의 장점에 착안하여 제안된 것으로서, 본 발명의 목적은 게를 사용하여 영양도 좋고 풍미도 우수한 새로운 회냉면용 고명을 제조할 수 있는 방법 및 이에 의해 제조된 풍미가 우수한 회냉면 고명용 게무침과 이를 고명으로 하여 종래의 회냉면과는 차별화되는 우수한 풍미를 가져서 소비자들의 입맛을 사로잡을 수 있으며, 고급스러운 느낌을 주는 새로운 게회냉면을 제공하는 것이다.DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned problems of the conventional refreshing face and the advantages of the red curd, and it is an object of the present invention to provide a method for manufacturing a new curly dish for nutritious, Which is superior in flavor and has a high flavor that distinguishes it from conventional coccothyme, and can attract consumers' appetites and provide a feeling of luxury. .
본 발명의 일 특징에 따르면, 게살을 준비하는 과정; 준비된 게살을 천일염 3ℓ당 3배 양조식초 2.5~3ℓ를 배합하여 만든 조미용액에 침지시키는 과정; 상기 조미용액에 침지시킨 홍게살을 물로 세척하는 과정; 상기 게살 10Kg당 마늘 130~150g, 생강 130~150g, 후추 15~20g, 설탕2.5~3Kg, 참기름 3~5큰술을 넣고 버무려서 재워두는 과정; 및 상기 게살 10Kg당 고추가루 550~600g을 넣고 버무리는 과정;을 포함하여 이루어진 것을 특징으로 하는 회냉면 고명용 게무침 제조방법 및 이에 의해 제조되는 게무침, 이를 고명으로 하는 게회냉면이 제공된다.According to one aspect of the present invention, there is provided a process for preparing crab meat; Preparing the prepared crab meat by immersing the prepared crab meat in a seasoning solution prepared by mixing 2.5 to 3 liters of triple vinegar per 3 liters of salt; Washing the red crab meat immersed in the seasoning solution with water; 130-150g of garlic, 130-150g of ginger, 15-20g of pepper, 2.5-3kg of sugar, 3-5 tablespoons of sesame oil per 10kg of crab meat, And 550-600 g of red pepper powder per 10 Kg of crab meat. The method of claim 1, wherein the crab noodle is made by the method as described above.
이상과 같은 본 발명에 의해 제조되는 게무침은 게살 고유의 단백한 맛에 매콤하면서도 새콤달콤한 양념의 맛이 더해져서 우수한 풍미를 가진다. 따라서 본 발명에 의해 제조되는 게무침을 고명으로 사용하여 회냉면을 만들면, 종래의 홍어회무침이나 명태회무침을 고명으로 사용하는 회냉면과는 차별화되는 새로운 풍미를 가지는 회냉면을 제공할 수 있다. The crab meat produced by the present invention as described above has a flavor that is spicy with a unique taste of crab meat but adds a sour sweet spice flavor. Therefore, when the gypsum produced by the present invention is used to make a gyration surface, it is possible to provide a gyroscopic surface having a new flavor that is different from the conventional gyroscopic gyroscopic gyroscopic gypsum gypsum gypsum gypsum gypsum.
이러한 게살 회냉면은 종래의 회냉면에 식상해하는 소비자들에게 새로운 먹거리를 제공하며, 소비자들의 다양한 취향과 입맛을 자극하여 높은 판매가 기대된다. 또한, 명태에 비해 고급재료의 인식을 가지고 있는 게를 사용하기 때문에 종래의 명태 회냉면에 비해 좀 더 고급스러운 느낌을 줄 수 있다. These crab sashimi noodles provide a new food for consumers who are tired of traditional noodles, and they are expected to be highly sold by stimulating various tastes and tastes of consumers. In addition, since it uses a crab that has a recognition of high-quality materials compared to a polite, it can give a more luxurious feel compared to the conventional polite rice noodles.
또, 필요에 따라 무우가루 또는 무우씨가루를 더 추가하면 회냉면의 소화흡수에 도움이 되기 때문에 냉면을 잘 소화시키지 못하여 냉면먹기를 꺼리는 이들도 부담없이 먹을 수 있는 장점이 있다. 또, 산사열매가루를 사용하여 게무침의 신맛을 조절하면, 식초를 사용하는 경우와 달리, 양념이 묽어지지 않고 신맛을 조절할 수 있는 장점이 있을 뿐만 아니라 식욕도 촉진되고 소화에도 도움이 된다. If you add more radish powder or radish seed powder as needed, it helps digestion and absorption of the rotisserie, which makes it difficult to digest cold noodles, so those who are reluctant to eat cold noodles can also feel free to eat. In addition, using sansa fruit powder to control the sour taste of crab paste, unlike the case of using vinegar, not only does the delicacy of seasoning, but also has the advantage of controlling the sour taste, promotes appetite and helps digestion.
이하에서 본 발명을 좀 더 구체적으로 설명하되, 게의 한 종류로서 홍게를 예로 하여 설명한다.Hereinafter, the present invention will be described in more detail with reference to Hongge as an example of crab.
본 발명은 게살, 특히 홍게살을 이용한 회냉면용 고명의 제조방법에 관한 것으로서, 다음과 같은 방법으로 제조된다.TECHNICAL FIELD The present invention relates to a method for manufacturing a sweet potato for a spinach using crab meat, especially red crab meat, and is produced by the following method.
1) 홍게살을 준비한다.1) Prepare red crab meat.
홍게살은 생 홍게살을 사용하거나 또는 냉동 홍게살을 사용하는데, 홍게살을 적당한 크기로 찢어서 준비한다.The red crab meat uses raw crab crab or the frozen crab crab. The crab crab is torn in a suitable size.
2) 홍게살을 소금과 식초를 배합하여 만든 조미용액에 침지시킨다.2) Immerse the red crab in seasoning solution made with salt and vinegar.
조미용액은 천일염 3ℓ당 3배 양조식초 2.5~3ℓ를 배합하여 만든 것이다. 3배 양조식초는 초산의 함량이 3.0~3.99몰 정도로서 상당히 신맛을 가진다. The seasoning solution is made by mixing 2.5 ~ 3ℓ of 3 times vinegar vinegar per 3ℓ of sun salt. The triple-brewed vinegar has an acetic acid content of about 3.0 to 3.99 mol, which is quite sour.
이와 같이 제조된 조미용액에 홍게살을 7~8시간 정도 침지시킨다. 이와 같이 하면 홍게살이 간이 배면서 홍게살의 식감이 꼬들해지고, 또한, 홍게살을 양념하는 과정에서 홍게살이 부서지는 것이 방지된다. 또한, 홍게살이 살균소독되는 효과도 얻을 수 있다. The red seabream is immersed in the prepared seasoning solution for 7 to 8 hours. In this way, the texture of the red sea bream is sprinkled with the red sea bream, and the red sea bream is prevented from being broken in the process of seasoning the red sea bream. In addition, the effect of sterilization of red sea bream can be obtained.
3) 조미용액에 침지시킨 홍게살을 물에 세척하여 홍게살에 밴 짠맛과 신맛의 일부를 빼서 홍게살이 과도하게 짜거나 시지 않도록 한다. 이 과정은 홍게살을 흐르는 물에 1시간 정도 세척하여 이루어진다. 3) Wash red sea crab immersed in seasoning solution in water and remove part salty taste and sour taste in red crab to prevent excessive squeezing. This process is done by washing the red crab in running water for about 1 hour.
4) 세척한 홍게살을 소쿠리 등에 건져서 물기를 제거한다.4) Remove the water by washing the washed red crab.
5) 물기를 제거한 홍게살에 마늘, 생강, 후추, 설탕, 참기름을 넣고 버무려서 재워둔다. 5) We put garlic, ginger, pepper, sugar, sesame oil in red crab which we removed moisture and we boil and put.
마늘과 생강, 후추는 홍게살을 비린 맛을 잡아주기 위한 것이다. 각 양념 재료의 맛과 향이 전체적인 조화를 이루어져서 홍게살 무침의 전체적인 풍미를 고려할 때, 홍게살 10Kg당 마늘 130~150g, 생강 130~150g, 후추 15~20g, 설탕 2.5~3Kg, 참기름 3~5큰술을 넣는 것이 바람직하다. 이와 같이 양념 재료를 넣고 버무린 다음, 수 시간 동안 실온에서 방치하여 각 양념 재료들의 맛과 향이 어우러지면서 홍게살에 충분히 배이도록 한다. Garlic, ginger and pepper are for the taste of red crab. Considering the whole flavor of the seasoning ingredients, considering the overall flavor of the red pepper paste, 130 ~ 150g of garlic, 130 ~ 150g of ginger, 15 ~ 20g of pepper, 2.5 ~ 3kg of sugar, 3 ~ 5g of sesame oil . Put the seasoning ingredients in this way and let it stand at room temperature for several hours.
6) 상기 홍게살에 고추가루 넣고 버무린다. 고운 고추가루를 사용하는데, 홍게살 10Kg당 고추가루 550~600g을 넣는다. 6) Put the red pepper powder in the red crab meat. It uses fine red pepper powder, and puts 550 ~ 600g of red pepper powder per 10Kg of red crab.
고추가루를 상기 수준보다 적게 넣으면 무침의 색상이 먹음직스러운 붉은 색을 띄지 못하며, 상기 수준보다 많이 넣으면 다른 양념 재료들의 양에 비해 고추가루의 양이 과도하여 홍게살 무침이 퍽퍽한 맛을 가지게 되므로 바람직하지 않다. 상기 재료들을 버무리는 과정에서 고추가루를 함께 버무리지 않고 고추가루를 나중에 버무리면, 홍게살이 고추가루에 더 효과적으로 코팅되어 무침의 색상이 더 맛깔스러워보인다.When the red pepper powder is less than the above level, the color of the green pepper does not show a good red color. If the red pepper powder is added at a level higher than the above level, the amount of red pepper powder is excessively higher than that of other seasoning materials, I do not. If you pour the red pepper powder without burning the red pepper powder together during the process of baking the above ingredients, the red pepper is more effectively coated on the red pepper powder, and the color of the paste looks more delicious.
고추가루를 버무린 다음, 간을 보고, 설탕과 같은 단맛을 내는 재료와 식초와 같은 신맛을 내는 재료를 더 추가하여 최종적으로 홍게무침의 단맛과 신맛을 조절할 수도 있음은 당연하다. After pounding the red pepper powder, it is natural that the sweetness and sweetness of sugar and the sour taste such as vinegar may be further added to finally control the sweetness and sourness of the redcurrant.
이와 같이 조리되는 홍게살 무침은 홍게의 단백한 맛을 유지하면서도 새콤달콤하면서 매콤한 양념의 맛이 더해져서 우수한 풍미를 가진다. 완성된 홍게무침은 회냉면용 고명으로 사용되는데, 이러한 홍게무침을 고명으로 하는 회냉면은 종래의 명태회무침을 고명으로 사용한 회냉면과는 다른 색다른 맛을 가진다. 따라서 종래 회면냉면의 맛에 식상해하는 소비자들에게 새롭고 풍미가 좋은 회냉면을 제공할 수 있다. 또한, 홍게무침은 명태회무침이나 홍어회무침에 비해 부드럽기 때문에 이가 좋지 않은 노약자들도 불편없이 먹을 수 있다. The cooked red crab meat is cooked in such a way that it retains the protein taste of Honggeo while having a sweet taste of sour, sweet and spicy sauce. The finished mung bean is used as a famous name for the noodles. The noodles that make this mung bean soup famous have a different flavor from the conventional noodles which used the traditional mung bean noodles. Therefore, it is possible to provide fresh and savory refreshing surfaces to consumers who are tired of the taste of the conventional surface cold noodles. In addition, the red mackerel is softer than the mackerel mackerel and the skateboard mackerel, so that even the poor elderly can eat without inconvenience.
이하에서는 본 발명의 다른 실시예를 설명하되, 전술한 실시예와 동일한 구성 및 효과에 대해서는 설명을 생략한다. Hereinafter, other embodiments of the present invention will be described, and the same structures and effects as those of the above-described embodiments will not be described.
본 발명의 제2실시예에서는 상기 홍게살에 고추가루를 넣고 버무리는 과정에서 무우가루 또는 무우씨가루를 더 추가한다.In the second embodiment of the present invention, radish powder or radish seed powder is added in the process of putting red pepper powder into the red crab meat.
무우가루는 무우를 말려서 분쇄시킨 것으로서, 무우의 영양과 약리효과를 그대로 가진다. 무우는 소화를 돕는 작용과 해독작용을 한다. 그리고 무우씨는 한방에서는 나복자 또는 내복자라고 부르는데, 소화를 도와주며, 대장균, 포도상구균 등에 대한 항균작용 등을 한다.Dried radish powder is dried and ground radish, and has the nutritional and pharmacological effects of radish. Radish has a function of helping digestion and detoxification. In addition, the mulberry is called as a nunnery or underwear in a room. It helps the digestion and acts against the bacteria such as Escherichia coli and Staphylococcus aureus.
따라서 본 실시예와 같이, 무우가루 또는 무우씨가루를 더 추가하면 회냉면의 소화를 도와주므로 냉면을 먹으면 소화가 잘되지 않아 냉면 먹기를 꺼리는 이들도 부담없이 먹을 수 있다. 특히, 무우가루 보다 무우씨가루를 사용하면 소화촉진과 더불어 항균효과도 얻을 수 있으므로 무우가루 보다는 무우씨가루를 추가하는 것이 바람직하다. Therefore, as in the present embodiment, adding radish powder or radish seed powder helps the digestion of the rotisserie, so that digestion is not easy when eating cold noodles, so those who are reluctant to eat cold noodles can be eaten freely. Especially, when using the radish seed powder rather than the radish powder, it is preferable to add the radish seed powder rather than the radish powder since the antimicrobial effect can be obtained along with the promotion of digestion.
무우가루 또는 무우씨가루는 홍게살 10Kg당 50~150g 정도 추가되는데, 50g 이하로 추가되는 경우에는 이들에 의한 효과를 기대하기 곤란하고, 150g을 초과하여 추가되는 경우에는 무우가루 또는 무우씨가루의 맛에 의해 홍게무침의 전체적인 풍미가 저하될 우려가 있을 뿐만 아니라 무우가루 또는 무우씨가루에 의해 홍게무침의 색상이 먹음직스러운 붉은 색을 띠지 못하게 될 수 있으므로 바람직하지 않다.The addition of 50g or less of radish powder or radish seed powder per 10kg of red crab is not expected to be effective when added to the amount of 50g or less. When it is added in excess of 150g, the powder of radish powder or radish seed powder There is a possibility that the overall flavor of the red ginger is reduced by the taste, and the color of the ginger red beans may be prevented by the radish powder or the radish seed powder from being ineffective red color.
본 발명의 제3실시예에서는 산사열매가루가 더 추가된다. 앞에서도 언급한 바와 같이, 고추가루로 버무린 다음, 홍게무침의 간을 보고 단맛과 신맛을 조절하는데, 홍게무침의 신맛이 부족한 경우에 산사열매가루를 더 추가한다.In the third embodiment of the present invention, horseradish flour is further added. As mentioned earlier, it is mixed with red pepper powder, and then the sweetness and sour taste are controlled by looking at the reddish-brown liver. When the sour taste of reddish brown is lacking, it adds more acid fruits powder.
산사열매는 장미과 산사나무의 열매로서 붉은 색상을 띤다. 이러한 산사열매는 소화를 촉진시키는 효과가 있어서 한방에서는 건위 소화제로 사용한다. 그리고 산사열매는 유기산과 비타민C가 다량 함유되어 있어서 식욕을 자극한다.Fern is a fruit of Rosaceae and hornblende, and it has a red color. These sansapae fruits have the effect of promoting digestion, and they are used as a chemical digestion agent in one room. And the fruit of the horseshoe contains a lot of organic acid and vitamin C stimulates the appetite.
홍게무침의 신맛을 조절하기 위해 식초를 더 넣을 수도 있으나, 식초로 신맛을 조절하면 홍게무침의 양념이 묽어져서 홍게무침이 보기에 먹음직스러워 보이지 않을 수 있다. 그러나 산사열매가루로 신맛을 조절하면 홍게무침의 양념이 묽어지지 않는 장점이 있을 뿐만 아니라, 산사열매가루에 의해 소화에도 도움이 되고 식욕도 자극되며, 산사열매가루의 붉은색에 의해 홍게무침이 한층 더 먹음직스러워 보이는 장점을 가진다. 또한, 산사열매가 가지는 다른 약리효과도 얻을 수 있어서 좋다. 산사열매가루는 신맛을 보충적으로 조절하는 재료이므로 첨가되는 양이 특별히 제한되지는 않으며, 입맛에 따라 적절한 양으로 추가된다. You can add more vinegar to control the sourness of red sea bream, but if you adjust the sour taste with vinegar, the seasoning of red sea bream may be diluted and you may not see the red sea bream seemed to be eaten. However, when the acidity is controlled by the sansa fruit powder, not only the spicy flavor of the sashimi is not diluted, but also the sansa fruit powder helps the digestion and stimulates the appetite, and the red color of the sansa It has the advantage of being more pleasant. In addition, other pharmacological effects possessed by the sea horse fruit can be obtained. The amount of the acidophilic fruit powder is a substance to control the sour taste supplementally, so the amount to be added is not particularly limited, and it is added in an appropriate amount depending on the taste.
이상에서는 본 발명에 적용되는 게의 한 종류로서 홍게를 예로 하여 설명하였으나, 홍게 이외에도 꽃게, 돌게, 털게, 대게 등 다양한 종류의 게가 적용될 수 있음은 자명하다.Although the red crab has been described as an example of the crab applied to the present invention, it is obvious that a variety of crabs such as crab crab, crab crab, hair crab, and crab crab can be applied in addition to red crab.
Claims (5)
준비된 게살을 천일염 3ℓ당 3배 양조식초 2.5~3ℓ를 배합하여 만든 조미용액에 침지시키는 과정;
상기 조미용액에 침지시킨 게살을 물로 세척하는 과정;
상기 게살 10Kg당 마늘 130~150g, 생강 130~150g, 후추 15~20g, 설탕2.5~3Kg, 참기름 3~5큰술을 넣고 버무려서 재워두는 과정; 및
상기 게살 10Kg당 고추가루 550~600g을 넣고 버무리는 과정;을 포함하며,
상기 게살로는 홍게살이 적용되며,
상기 홍게살에 고추가루를 넣고 버무리는 과정에서는,
무우가루 또는 무우씨가루를 홍게살 10Kg당 50~150g 더 첨가하여 버무리는 것을 특징으로 하는 회냉면 고명용 게무침 제조방법.
The process of preparing crab meat;
Preparing the prepared crab meat by immersing the prepared crab meat in a seasoning solution prepared by mixing 2.5 to 3 liters of triple vinegar per 3 liters of salt;
Washing the crab meat immersed in the seasoning solution with water;
130-150g of garlic, 130-150g of ginger, 15-20g of pepper, 2.5-3kg of sugar, 3-5 tablespoons of sesame oil per 10kg of crab meat, And
Adding 550 to 600 g of red pepper powder per 10 kg of crab meat,
The crab is applied with red sea bream,
In the process of putting red pepper powder into the red crab meat,
Wherein 50 to 150 g of radish powder or radish seed powder is added per 10 kg of red crab meat, and the resulting mixture is burnt.
상기 홍게살에 고추가루를 넣고 버무리는 과정 이후에는,
산사열매분말을 첨가하여 홍게살무침의 신맛을 조절하는 과정이 더 추가되는 것을 특징으로 하는 회냉면 고명용 게무침 제조방법.
The method according to claim 1,
After the process of putting the red pepper powder into the red crab meat,
Wherein a process for controlling sour taste of red crab meat is further added by adding crumb powder.
A crab made of a crab, which is manufactured by any one of the methods described in claims 1 and 3.
A Crab noodle prepared by using any one of the methods according to any one of claims 1 to 3 and used for making a crab noodle for the sake of convenience.
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| KR20090114290A (en) | 2008-04-29 | 2009-11-03 | 이창훈 | Method of raw fish iced noodle sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101710342B1 (en) * | 2016-04-06 | 2017-02-27 | 이지연 | Method for producing seasoned sliced raw walleye pollock and seasoned sliced raw walleye pollock produced by the same method |
Non-Patent Citations (2)
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| cafe.daum.net/okenzyme/RsSu/12103(2014.03.15.)* |
| http://blog.naver.com/ddawndew/50148384782(2012.08.22.)* |
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