KR101961046B1 - Cooking method of source containing viviparous malleatus - Google Patents

Abstract

According to an embodiment of the present invention, a manufacturing method for stir-fried marinade including pond snails comprises: a step of preparing a soy source mixture containing a fermented anchovy sauce, dried kelp, shiitake powder, ginger powder, lotus leaf powder, Salicornia herbacea powder, jujube powder, raisin powder, and Orostachys japonicus powder; a step of separating stems of cheongyang red peppers and crunchy peppers, and washing the cheongyang red peppers and the crunchy peppers to cut the same in a fixed size; a step of preparing a marinade mixture containing pond snail flesh and soy proteins; a step of putting the prepared marinade mixture and perilla oil into a direct fired cast iron, and stir-frying the same; a step of putting the cut cheongyang red peppers and crunch peppers into the direct fired cast iron, and stir-frying the same with the marinade mixture; a step of putting a half of the prepared soy sauce mixture into the direct fired cast iron, and boiling the marinade mixture, the cheongyang red peppers and the crunchy peppers; and a step of putting onion, ginger powder, seasonings, perilla oil, and sea salt into the direct fired cast iron, putting the other half of the soy sauce mixture into the direct fired cast iron, and then boiling the same to acquire stir-fried marinade. Therefore, the manufacturing method for stir-fried marinade including pond snails can acquire marinade that fundamentally contains unique taste and nutrients of pond snails.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of producing a sauce containing safflower,

More particularly, the present invention relates to a method for producing sautéed sauce containing a snail, and more particularly, to a method for producing sauté sauce containing a snail, It is possible to obtain a sauce made of a sponge with a unique flavor and nutritional intrinsic content by using the ingredients of powder, ginger powder, lotus leaf powder, green tea powder, jujube powder, raisin powder, To a sauteed sauce production method.

Due to the increase in the number of working couples for the nuclear family tendency and the income increase, consumers are demanding convenience in the cooking of food, and interest in natural seasonings is increasing day by day. Accordingly, various types of seasonings are commercially available, but only seasonings of general chemical seasoning are dominant. Especially, seasonings containing soy sauce as a main ingredient are very rare except meat seasoning.

Generally, in case of various fried or stewed dishes such as stir fried anchovies, stir-fried potatoes, and stir-fried fish cakes, which are commonly enjoyed at home, the materials such as soy sauce, garlic, sugar, and syrup are separately weighed This is followed by the cooking time, which often leads to problems of burning or burning during cooking. In addition, skilled artisans are also required to make the appearance and taste of the product. Accordingly, there is a demand for development of a seasoning sauce which can be used at the same time while using health and various tastes by using various materials.

Korea Patent No. 10-0152735, Feb. 19, 1997

DISCLOSURE OF THE INVENTION The present invention has been made in order to improve the above conventional arts, and it is an object of the present invention to provide a method and a device for improving the above- It is made of ginger powder, lotus leaf powder, green tea powder, jujube powder, raisin powder, warsh powder, dried seaweed, pepper, and contains a snail that makes it possible to obtain a sauce that has a unique flavor and nutrition. And to provide a method for producing sauteed sauce.

According to one aspect of the present invention, there is provided a method for preparing a sauce containing sauces according to one embodiment of the present invention, which comprises preparing an sauce of anchovy sauce, dried seaweed, an oyster powder, ginger powder, Preparing a soy sauce mixture containing jujube powder, raisin powder, and salted powder; Separating and washing each of the cheongyang red pepper and red pepper faucet, and crushing it to a predetermined size; Preparing a seasoning mixture containing fescue and soy protein; Frying the prepared seasoning mixture in a fire pot with perilla oil; Adding the shredded Cheongyang red pepper and red pepper to the flour and frying the spice mixture together; Adding half of the prepared soy sauce mixture into the flour pot to boil with the seasoning mixture, the red pepper and the red pepper; And adding onion, ginger powder, seasoning, perilla oil, and sun salt to the above-mentioned flask, adding the other half of the soy flour mixture into the flask, and boiling to obtain a sauce.

In addition, in the preparation method of sauteed sauce containing a snail according to an embodiment of the present invention, in preparing the soy sauce mixture, 3 liters of soy sauce, 400 mg of anchovy sauce, 200 g of dried seaweed are put into a container and aged for 10 hours step; Brewing the kelp from the container and boiling it; And boiling the soybean flour in an amount of 150 g, 10 g of ginger powder, 10 g of the green leaf powder, 10 g of the green leaf powder, 10 g of the jujube powder, 100 g of the raisin powder and 10 g of the wastepaper powder.

In addition, in the preparation method of the sauce-containing sauteed mushroom according to an embodiment of the present invention, the preparation of the seasoning mixture containing the scabious bean and soy protein may be performed by adding a small amount of salt, , And 2 cups of soju, putting the above-mentioned flesh, and laying it for 5 minutes, washing it in water and delivering it to the colander; Adding 1.6 kg of soybean protein to water mixed with a mixture of miso, soybean flour, and two cups of soju, soaking for 50 minutes, washing in flowing water and dispensing to the colander; A step of crushing the cow's flesh obtained in the colander and the soybean protein recovered in the colander to a predetermined size; 800 g of garlic, 10 g of ginger powder, 10 g of pepper, 100 g of seasoning, 300 g of ground onion, 300 g of ground apple, 300 g of ground pear and 400 mL of shochu were mixed together To obtain the seasoning mixture.

The fermented sauce containing the coopers according to the present invention contains 35kg of Cheongyang red pepper, 5kg of red pepper, 4kg of flesh, 4kg of soybean protein, 2kg of garlic, 800g of onion, 300g of apple, 300g of pear, 3ℓ of liver, 400mg of anchovy sauce, It is prepared by using materials of 40 g of sun dried salt, 200 g of seasoning powder, 150 g of oyster powder, 20 g of ginger powder, 10 g of softwood leaf powder, 10 g of green tea powder, 10 g of jujube powder, 100 g of raisin powder, 10 g of powdered soybeans, 200 g of dried kelp and 10 g of pepper.

According to the method for producing a sauce of sauce containing a snail of the present invention, it is possible to obtain an effect of enhancing diversity of taste and health together with a seasoning sauce in which the intrinsic taste and nutrition of the snail are intrinsically contained.

In addition, according to the method for producing sauce sauce containing a snail of the present invention, it is possible to provide sauteed sauce suitable for both male and female persons by using natural-friendly food materials which can be easily eaten with rice and nutritionally excellent and without chemical seasoning Can be obtained.

Further, according to the method for producing sauteed sauce containing the cochleus of the present invention, the sauce can be used as an independent side dish, and it can be used as a role of natural seasoning when cooking meat or fish, It is possible to obtain an effect to be applied.

In addition, according to the method of producing sauteed sauce containing the cochleus of the present invention, the spicy taste of most of Koreans enjoyed, and the spicy taste of the pepper contained therein, facilitates the lipid metabolism of the human body, Can be obtained.

In addition, according to the method of manufacturing a sauce made of sauce containing a cochlea according to the present invention, it is possible to simultaneously incorporate a hot-water snail and a hot pepper as a material so that materials of different qualities can be harmonized to taste in one sauce Can be obtained.

FIG. 1 is a flowchart showing a flow of a method of manufacturing a sauce containing roasted sauce according to an embodiment of the present invention.

The snail is a molluscic animal with a double gypsophilus and is rich in protein and is widely used for edible and medicinal purposes such as miso soup. In recent years, organic farming has become more prevalent and opportunities for rice paddies have increased. The waterworms are soaked in water, so that they can vomit the mud, then dig up the shells, eat them with vegetables, or use them as a station. When carp is cultured, it is crushed with shell and used as feed. The worms are clean and clean when they are placed in a contaminated fish tank. They are also used as a cleaner when raising freshwater fish in a tank. In recent years, the spread of organic farming methods using ducks and snails has kept some of the habitats where the snails can grow. These snails are cultivated because they are widely used as important ingredients of miso stew.

The snail has the effect of lowering the heat and stopping the thirst, so it is good if you drink too much water with urine (diabetes) and frequent urination. It is also good for jaundice to resist moisture and heat. It is also effective in the case of swelling of the urine and swelling of the bladder due to frequent urination. However, if you eat a lot of snails, the stomach gets sick and diarrhea, because it is a cold nature, especially when the stomach of rain and weak, cold or diarrhea should be careful. When you eat edible food, you can add glutinous rice and boil the porridge, or you can make a papaya by making steamed steamed herb medicines such as cinnamon, pepper, leek, garlic, Such edible methods are not widely used because of complicated and troublesome manufacturing processes. Accordingly, the present invention provides a method for manufacturing a marinade using a snail, which is suitable for modern people.

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

The method of manufacturing a sauce containing roasted scallops according to an embodiment of the present invention includes a method of producing roasted sauce, Powder, ginger powder, lotus leaf powder, green tea powder, jujube powder, raisin powder, raw powder, dried kelp, pepper can be used as the material.

Particularly preferably, it is preferable to use a mixture of 35 kg of Cheongyang red pepper, 5 kg of red pepper, 4 kg of soybean protein, 4 kg of garlic, 2 kg of garlic, 800 g of onion, 300 g of apple, 300 g of pear, 3 ℓ of soy sauce, 400 mg of anchovy sauce, 800 mg of perilla oil, A sauteed sauce can be prepared at a weight ratio of 150 g of powder, 20 g of ginger powder, 10 g of green leaf powder, 10 g of green tea powder, 10 g of jujube powder, 100 g of raisin powder, 10 g of powdered salted powder, 200 g of dried seaweed and 10 g of black pepper.

In order to prepare such a sauce containing sauces, a soy sauce mixture containing anchovy sauce, dried seaweed, soybean flour, ginger powder, lotus leaf powder, green tea powder, jujube powder, raisin powder, and salted powder is first prepared (111). The preparation method of the soy sauce mixture will be described in more detail. The soy sauce mixture is prepared by adding 3 l of soy sauce, 400 mg of anchovy sauce, and 200 g of dried kelp into a container, followed by aging for 10 hours. Thereafter, the kelp was removed from the container and boiled. Then, 150 g of the oyster powder, 20 g of the ginger powder, 10 g of the green leaf powder, 10 g of the green leaf powder, 10 g of the jujube powder, 100 g of the raffinate powder and 10 g of the wastepaper powder were boiled together, Can be manufactured.

The cloves of Cheongyang red pepper and red pepper are separately separated and cleaned and crushed to a predetermined size (step (112)). In step (112), 35 kg of Cheongyang red pepper and 5 kg of red pepper are prepared, and each of the red pepper stems is removed, washed in water, and delivered to a colander. After that, water is removed for 30 minutes, It can be crushed.

A seasoning mixture containing parched flesh and soy protein is prepared (step 113). In step (113), a container containing 4 kg of crayfish is poured into a container containing a small amount of salt, a flour, and two cups of shochu, soaking the crayfish for 5 minutes, washing with water, and delivering it to the colander. In addition, add 1.6kg of soybean protein to water mixed with miso, peas powder, and two cups of soju, soak for 50 minutes, wash it in flowing water, and dispense it to the colander.

Then, the cow's flesh recovered in the above-mentioned colander and the soy protein recovered in the colander are crushed to a predetermined size. The shredded bean curd, the crushed soy protein, 800 mg of garlic, 800 g of garlic, 10 g of ginger powder, 10 g of pepper, 100 g of seasoning, 300 g of minced onion, 300 g of ground apple, 300 g of ground pear, The seasoning mixture can be obtained.

The prepared seasoning mixture is put in a frying pan together with perilla oil and fried for a certain period of time (step 114). Thereafter, the crushed Cheongyang red pepper and red pepper are fried with the seasoning mixture in the frying pan (Step 115). Cheongyang red pepper and red pepper are roasted with the seasoning mixture for a predetermined time, and then half of the prepared soy sauce mixture is boiled with the seasoning mixture, the red pepper and the red pepper (step (116)).

After step 116, the onion, ginger powder, seasoning, perilla oil and sun salt are placed in the above-mentioned flask, and the remaining half of the soy flour mixture is placed in the flask and boiled for 10 minutes. According to such a manufacturing process, a roasted sauce containing the snails according to the present invention can be obtained.

The sauces containing the snails produced according to the above-described examples were tested with rice for various age groups and then examined for tasting feelings. The tasting group was selected as a person who could eat snails according to their age and they were divided into 10 groups of 5 (group A), 20 groups of 5 (group B), 30 groups of 5 (group C) (Group D), and 5 to 50 (Group E) were selected to express the feeling of preference such as smell, tenderness, color and the like as shown in Table 1.

division flavor incense preference Group A △ △ ○ Group B ○ ○ ○ Group C ○ ○ ○ Group D ○ ○ ○ Group E ○ ○ ○

○: Very good If there are 4 or more

△: Usually 4 or more

▼: Bad When there are three or more people

As can be seen in Table 1, in the case of the sauteed sauce prepared according to the embodiment of the present invention, it is confirmed that the taste, aroma, and overall preference are very good without discrimination of all ages.

While the invention has been shown and described with reference to certain preferred embodiments thereof, it will be understood by those of ordinary skill 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. This is possible.

Therefore, the scope of the present invention should not be limited to the described embodiments, but should be determined by the equivalents of the claims, as well as the claims.

Step (111): preparation of soy sauce mixture
Step 112:
Step 113: Preparation of the spice mixture
Step 114: Stir fry
Step 115: stir
Step 116: boiling
Step 117: boiling

Claims (4)

A method for manufacturing a sauce sauce containing a snail,
Preparing a soy sauce mixture containing anchovy sauce, dried seaweed, oyster powder, ginger powder, lotus leaf powder, green tea powder, jujube powder, raisin powder, and salted powder;
Separating and washing each of the cheongyang red pepper and red pepper faucet, and crushing it to a predetermined size;
Preparing a seasoning mixture containing fescue and soy protein;
Frying the prepared seasoning mixture in a fire pot with perilla oil;
Adding the shredded Cheongyang red pepper and red pepper to the flour and frying the spice mixture together;
Adding half of the prepared soy sauce mixture into the flour pot to boil with the seasoning mixture, the red pepper and the red pepper; And
Adding onion, ginger powder, seasoning, perilla oil, and sun salt into the above-mentioned flour pot, adding the other half of the soy flour mixture into the flour pot, and boiling to obtain a sauce
Wherein the method comprises the steps of: The method according to claim 1,
Wherein preparing the soy sauce mixture comprises:
Adding 3 liters of soy sauce, 400 mg of anchovy sauce, and 200 g of dried seaweed to a container and aging for 10 hours;
Brewing the kelp from the container and boiling it; And
In the container, 150 g of the ground powder, 20 g of the ginger powder, 10 g of the green leaf powder, 10 g of the green leaf powder, 10 g of the jujube powder, 100 g of the raisin powder and 10 g of the wastepaper powder were boiled together to obtain the soy sauce mixture
Wherein the method comprises the steps of: The method according to claim 1,
The preparation of the seasoning mixture containing the frog and the bean protein comprises:
Adding a small amount of salt, a flour, and two cups of shochu to a container containing 4 kg of frosted meat, frying the flesh for 5 minutes, washing it in water and delivering it to the colander;
Adding 1.6 kg of soybean protein to water mixed with a mixture of miso, soybean flour, and two cups of soju, soaking for 50 minutes, washing in flowing water and dispensing to the colander;
A step of crushing the cow's flesh obtained in the colander and the soybean protein recovered in the colander to a predetermined size; And
The shredded bean curd, the crushed soy protein, 800 mg of garlic, 800 g of garlic, 10 g of ginger powder, 10 g of pepper, 100 g of seasoning, 300 g of minced onion, 300 g of ground apple, 300 g of ground pear, Obtaining the seasoning mixture
Wherein the method comprises the steps of: delete

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