KR102031525B1 - Marinade using the liver of bluespotted mud hopper and manufacturing method thereof - Google Patents

Abstract

The present invention 46-54% by weight; 17-26 wt% ground beef; Sun salt 8-10 wt%; Perilla 8-10 wt%; Rice flour 3-5% by weight; Liver garlic 2-4% by weight; And liver weight 1-2 wt%; Provides a spicy sauce seasoned with chow mein including.
In another aspect, the present invention comprises the steps of preparing to separate the larvae; Washing and grooming the prepared duck meat; Provides a method for manufacturing Maeuntang marinade using chanterelles including; chopped chanterelles and ground beef, natural salt, sesame seeds, rice flour, liver garlic, and ingredients mixing step of mixing the liver of the liver.

Description

MARINADE USING THE LIVER OF BLUESPOTTED MUD HOPPER AND MANUFACTURING METHOD THEREOF}

The present invention relates to a Maeoptang seasoning sauce using chanterelles and a method for manufacturing the same, and relates to a Maeuntang seasoning sauce using the chanterelles that can take care of the body while maintaining the taste of fish using the chanterelles.

In general, Maeuntang is a stew made with fish and vegetables, tofu and various seasonings, and then boiled with miso or red pepper paste. It is used for fishing, outdoor leisure activities, physical activities such as mountain climbing, and health foods enjoyed after a hangover.

In addition, in recent years, meat consumption has decreased due to the recognition that meat intake is one of the main causes of adult diseases, while the consumption of fish is increasing due to the above-mentioned health, and they are nutritional enough to replace meat. It is known that it is superior in terms of consumption, and the consumption of various Maeuntang is increasing.

Such maeuntang has the disadvantage that fishy smell caused by fish, which is the main ingredient of Maeuntang, can be deteriorated when the cook is skilled in cooking. We are developing various seasonings to get rid of it, and we are developing a fishy soup with no fishy smell based on these seasonings and know-how.

However, the Maeuntang is a material that is too difficult to make use of the fish's unique taste, even if using the same ratio of seasonings depending on the size or condition of the fish has a problem that is difficult to taste the same. In addition, fish's intestines usually have many parts that cannot be eaten or can be toxic, and can be a source of fishy smells. Since it is possible to double the production of a delicious recipe to cook a delicious spicy tang using fish intestine is required.

The present invention is to solve the above problems, in particular to provide a taste of the fish with the flavor of the fish by using the chan-chan fish, and to provide a spicy soup seasoning sauce that can boil the Maeuntang in a simple way and its manufacturing method There is a purpose.

The present invention for performing the above object is 46-54% by weight; 17-26 wt% ground beef; Sun salt 8-10 wt%; Perilla 8-10 wt%; Rice flour 3-5% by weight; Liver garlic 2-4% by weight; And liver weight 1-2 wt%; Provides a spicy sauce seasoned with chow mein including.

The duckling can be first aged at least 6 hours at a temperature of 10 ~ 15 ℃ by mixing the natural salt and purified water in a weight ratio of 1 to 2: 3 to 10.

Mixing of the chanterelles, ground beef, sun-dried salt, perilla, rice flour, liver garlic, and liver ginger can be aged for at least 30 days at a temperature of at least 30 days.

The Maeuntang seasoning sauce using the chan-chan is more than 2 to 4% by weight of the herb, the herb comprises dandelion, deodeok, pine needles, thyme, pear vinegar, thistle, thorny goose, cheonggung, scented oil, ripe powder Can be.

In another aspect, the present invention comprises the steps of preparing to separate the larvae; Washing and grooming the prepared duck meat; Provides a method of manufacturing Maeuntang marinade using chanterelles including; chopped chanterelles and ground beef, natural salt, sesame seeds, rice flour, liver garlic, and mixing the ingredients in each set at a predetermined ratio.

The step of grooming the chanterelles may include separating the chanterelles from the chanterelles with primary ripening for at least 6 hours in salt water at a predetermined concentration.

The material mixing step may further include a second step of at least 30 days of aging the mixed material at a temperature of 1 ~ 4 ℃.

Maeuntang seasoning method using jangpangae further comprises the step of mixing the herbs, the herb comprises dandelion, deodeok, pine needles, taraxaea, pearweed, thistle, thorny stem, cheongung, scented oil, ripe powder Can be.

According to the Maeuntang marinade using chanterelles according to the present invention and a manufacturing method thereof, it is possible to improve the flavor of the fish owned by the chanterelles because it includes the primary maturity of chanterelles, and also in the chanterelles spicy soup using beef and herbs It has the effect of preventing fishy or catchy.

1 is a block diagram schematically showing a manufacturing method of Maeuntang marinade using chanchan fish according to an embodiment of the present invention.

Hereinafter, exemplary embodiments of the present invention will be described with reference to the accompanying drawings so that those skilled in the art may easily implement the present invention. In the accompanying drawings, it should be noted that the same reference numerals are used in the drawings to designate the same configuration in other drawings as much as possible. In addition, in describing the present invention, when it is determined that a detailed description of a related known function or known configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted. And certain features shown in the drawings are enlarged or reduced or simplified for ease of description, the drawings and their components are not necessarily drawn to scale. However, those skilled in the art will readily understand these details.

1 is a block diagram schematically showing a manufacturing method of Maeuntang seasoning sauce using the chanchan fish according to an embodiment of the present invention.

Referring to Figure 1 will be described in detail with Maeuntang seasoning sauce and its manufacturing method (S100) using the chan-chan fish in accordance with an embodiment of the present invention.

First, the Maeuntang marinade that uses chow chow is the main ingredient of chow chow. Of course, Maeuntang seasonings using chanjang can be applied to various Maeuntang using various fish. It can also be used to steam or boil fish.

Maeuntang seasonings using chanterelles include chanterelles, ground beef, sun salt, perilla, rice flour, liver garlic and liver. Here, Maeuntang seasoning sauce using chanterelle can be applied to both Jiritang of clear soup and Maeuntang with red pepper powder, and can add miso, soy sauce, red pepper powder, green onion, onion, bog, and sliced red / green pepper according to your preference. have.

Chan-eo is a saltwater fish with perch, and lives in clean tidal flats of Suncheon Bay and the West Coast of South Korea. There is also no lung, but it is possible to live out of the water by air-hop with a thread line in the neck. It is a fish that can crawl on tidal flats using pectoral and caudal fins. The length of the fish is around 20cm, and it is usually caught by the method of truncation.

The taste of chanterelles is not fishy and stocks nutrients for hibernation in winter, so summer and autumn are in season. In addition, Chan-fat fish is high in protein content and rich in various minerals.

Here, only a small amount of chow chow can collect only a small amount of chow chow.

If you catch the Dang chuk first step is to separate and prepare the Dang Fat kid (S110). Once the chow chow is ready to continue cleaning step (S120).

In the cleaning stage, clean it again with running water so that the surface of the baby is not damaged, and soak it in salted water for a while.

In the trimming step (S120), brine is used to mix the natural salt and purified water in the weight ratio of about 1 ~ 2: 4 ~ 10, the temperature is at least 10 hours at about 10 ~ 15 ℃ primary aging step (S121) Is done.

Through this first ripening step (S121), the chanterelle can maintain its natural elasticity to provide a tangle texture, and also prevent the chanterelle from decaying at room temperature through low-temperature aging, and to high concentrations of salt water. You can expect the effect of releasing various harmful foreign substances contained in the inside of the salted fish. In addition, after completion of the first ripening step (S121), depending on the size or maturation state of the chubby fish, it is also possible to perform a repeated aging process to repeat the same process again. In addition, the first aging step (S121) may include a process of fermenting the chanterelles during the set period to cut or dry.

When the first ripening is completed, chow chow 46 ~ 54 wt%, ground beef 17 ~ 26 wt%, sun salt 8 ~ 10 wt%, perilla 8-10 wt%, rice flour 3 ~ 5 wt%, liver garlic 2 ~ A material mixing step (S130) of mixing 4% by weight and 1 ~ 2% by weight liver liver is made.

At this time, the mixed material, that is, seasoning is made in a second step (S131) for at least 30 days or more at 1 ~ 4 ℃ temperature. As the second ripening step (S131) proceeds, various ingredients mixed in the seasoning sauce are mixed with the clanchoe, which reduces the bitterness and ugly texture of the clanchoe and adds the rich flavor of the beef to deepen the flavor.

The second ripening step (S131) is made at a lower temperature than the first ripening step (S121), and when ripened for about 5 to 6 weeks, the texture of the mutton fish is obtained, and the overall texture becomes smooth due to rice flour. .

At this time, after the completion of the second aging step (S131), a step (not shown) for pulverizing the mixed material to make a fine marinade may be additionally performed.

In addition, the material mixing step (S130) further includes a herbal mixing step (S140) additionally adding 2 to 4% by weight of the herb. Such herbs include at least one or more of dandelion, deodeok, bellflower, pine needles, snails, pearweed, thistle, thorns, snail, balm, raw powder. The aforementioned herbs have a distinctive scent, which is used to remove fishy fish and fish, and also to replenish energy by blending with supplemental ingredients.

Mixing such herbs (S140) can be used by processing the powder or pills of various herbs or fermentation broth or vinegar. In addition, the addition of these herbs can combine both sterilization and preservative functions.

Hereinafter, a process of manufacturing the chanjang fish soup with marinade using chanjang fish that have been completed through the manufacturing method (S100) will be described.

First, prepare the broth to boil the chanterelles. The broth is served with green onions, onions, kelp, defolies, and dried green onion roots. Boil the broth for about 20-30 minutes.

When the broth is ready, add the chanterelles or ground chanterelles to the broth, and simmer them for about 30 to 40 minutes. Here, powder shiitake mushrooms, powder shrimp, etc. can be added separately from a sauce.

Boiled bog or siregi, Chinese cabbage, sweet potato stalk, enoki mushroom, buttercup, garland chrysanthemum, etc. are added to taste and boiled again. In particular, chow chow has a high content of taurine, which is excellent for fatigue and nourishment tonic, and low calorie and sugar index can be a supplement for high blood pressure and diabetes patients.

According to the Maeuntang seasoning sauce using the chanjang fish according to the present invention and its manufacturing method, because it contains the primary aged chanchang fish can improve the flavor of the fish owned by the chanjang fish, and also in the chanjang fish soup using beef and herbs It can prevent fishy or catching, and can be easily applied to various dishes such as steamed fish, boiled fish, as well as spicy soup.

Although specific embodiments have been shown and described in order to illustrate the technical idea of the present invention, the present invention is not limited to the same configuration and operation as the specific embodiments as described above, and various modifications are not limited to the scope of the present invention. It can be carried out within. Therefore, such modifications should also be regarded as belonging to the scope of the present invention, and the scope of the present invention should be determined by the claims that follow.

S100: Maeoptang seasoning method using chanjang
S110: the steps to prepare for the chubby kid
S120: Steps to Groom a Big Fat Boy
S121: step of maturing the first fat boy
S130: step of mixing ingredients with her
S131: secondary ripening of the mixed material
S140: mixing herbs

Claims (8)

delete delete delete Chubby fish 46-54 wt%; 17-26 wt% ground beef; Sun salt 8-10 wt%; Perilla 8-10 wt%; Rice flour 3-5% by weight; Liver garlic 2-4% by weight; Liver ginger 1-2 wt%; And 2-4 weight percent of herbal medicine;
The Chinese alga is mixed with natural salt and purified water in a weight ratio of 1 to 2: 3 to 10 and then aged at least for 6 hours at a temperature of 10 to 15 ° C .;
The mutant fish, ground beef, natural salt, perilla, rice flour, liver garlic, and a mixture of liver ginger are aged at least for 30 days at a temperature of at least 30 days;
The herb is a marinated spice soup using chanterelles including at least one or more of dandelion, deodeok, pine needles, stalks, pearweed, thistle, thorny goose, cheonggung, balm, raw powder. delete Preparing to separate the chubby kid; Washing and grooming the prepared duck meat; And a material mixing step of mixing the crushed duck meat and ground beef, natural salt, perilla, rice flour, liver garlic, and ginger at a predetermined ratio, respectively;
The step of grooming the chanjang, Maeuntang marinade seasoning method comprising the step of first maturing at least 6 hours in the brine of the set concentration after separating the chubby chum. The method according to claim 6,
The material mixing step,
Maeuntang marinade seasoning method using the chanjang fish further comprising the step of aging the mixed material at least 1 ~ 4 ℃ secondary at least 30 days. The method according to claim 6,
Further comprising mixing the herbs,
The herb is a manufacturing method of Maeuntang marinade using chanterelles including at least one or more of dandelion, deodeok, pine needles, taraja, pearwort, thistle, thorny goose, cheonggung, balm, ripe powder.

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