KR102062523B1 - Manufacturing method of spicy chili pepper spice sauce - Google Patents
Manufacturing method of spicy chili pepper spice sauce Download PDFInfo
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- KR102062523B1 KR102062523B1 KR1020180043065A KR20180043065A KR102062523B1 KR 102062523 B1 KR102062523 B1 KR 102062523B1 KR 1020180043065 A KR1020180043065 A KR 1020180043065A KR 20180043065 A KR20180043065 A KR 20180043065A KR 102062523 B1 KR102062523 B1 KR 102062523B1
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- pepper
- soy sauce
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- Seasonings (AREA)
Abstract
본 발명은 간장에 숙성시킨 고추를 주원료로 사용하여 고추다대기를 제조함으로써 일반 고추다대기보다 훨씬 풍미가 깊고 맛이 좋아 김밥 속 재료, 밥을 비벼먹는 비빔장, 입맛을 돋우어 주는 반찬 등으로 유용하게 활용할 수 있도록 한 고추다대기 제조방법에 관한 것으로, 들기름 4~8 중량부와 간마늘 15~25 중량부와 간장고추지 또는 간장청양고추지 40~50 중량부와 굵은 멸치 5~15 중량부를 혼합하여 110~130℃에서 20~40초간 볶은 다음, 맛간장 5~10 중량부와 까나리액젓 5~10 중량부와 다시육수 3~8 중량부를 넣고 110~130℃에서 2~5분간 볶아서 제조될 수 있다.
상기 맛간장은 진간장 30~50 중량부와 다시마 0.5~5 중량부와 파 1~10 중량부와 미림 10~20 중량부와 표고버섯 0.5~5 중량부와 국간장 30~50 중량부를 넣고 110~130℃에서 2~5분간 끓인 다음 다시마를 꺼낸 후 100~110℃에서 8~15분간 추가로 끓인 다음 0~10℃의 냉장고에서 20~40분간 식힌 것일 수 있다.
상기 다시육수는 정제수 90~98 중량부와 다시마 0.5~3 중량부와 다시멸치 1~5 중량부를 넣고 110~130℃에서 2~5분간 끓인 다음 다시마를 꺼낸 후 100~110℃에서 8~15분간 추가로 끓인 다음 0~10℃의 냉장고에서 20~40분간 식힌 것일 수 있다.The present invention by using the red pepper matured in soy sauce as a main raw material to prepare a chilled pepper chiller than the normal chilled pepper, the flavor is much deeper and tastes better, it can be usefully used as ingredients in gimbap, bibimbang to eat rice, side dishes to enhance the taste It relates to a manufacturing method of soybean pepper, which is mixed with 4 to 8 parts by weight of perilla oil, 15 to 25 parts by weight of liver garlic, 40 to 50 parts by weight of soy pepper or soy sauce, and 5 to 15 parts by weight of anchovy. After roasting at 130 ° C. for 20-40 seconds, 5-10 parts by weight of soy sauce and 5-10 parts by weight of canary liquor and 3-8 parts by weight of broth can be prepared by roasting at 110-130 ° C. for 2-5 minutes.
The taste soy sauce is 30 ~ 50 parts by weight of soy sauce, 0.5 ~ 5 parts by weight of kelp, 1 ~ 10 parts by weight of green onions, 10 ~ 20 parts by weight of mirim and 0.5 ~ 5 parts by weight of shiitake mushrooms and 30 ~ 50 parts by weight of soy sauce 110 ~ After boiling for 2 to 5 minutes at 130 ℃ and take out the kelp and then further boiled for 8 to 15 minutes at 100 ~ 110 ℃ and may be cooled for 20 to 40 minutes in a refrigerator of 0 ~ 10 ℃.
The dashi broth is put into 90 ~ 98 parts by weight of purified water and 0.5 to 3 parts by weight of kelp and 1 to 5 parts by weight of kelp anchovies and boiled for 2 to 5 minutes at 110 ~ 130 ℃ and then take out kelp for 8 to 15 minutes at 100 ~ 110 ℃ After further boiling, it may be cooled for 20 to 40 minutes in a refrigerator at 0 to 10 ° C.
Description
본 발명은 고추다대기 제조방법에 관한 것으로, 상세하게는 간장에 숙성시킨 고추를 주원료로 사용하여 고추다대기를 제조함으로써 일반 고추다대기보다 훨씬 풍미가 깊고 맛이 좋아 김밥 속 재료, 밥을 비벼먹는 비빔장, 입맛을 돋우어 주는 반찬 등으로 유용하게 사용할 수 있도록 한 것이다.The present invention relates to a method for producing hot pepper, specifically, by using hot pepper aged in soy sauce as a main raw material to prepare hot pepper, the flavor is much deeper and tastes better than the general hot pepper, and the ingredients in kimbap, bibimjang, which are eaten with rice, It will be useful as a side dish to enhance your taste buds.
일반적으로 다대기란 고춧가루, 다진 마늘, 간장과 같은 여러 가지 조미료를 활용하여 만든 얼큰한 맛의 양념을 뜻하며, 주로 탕이나 국, 냉면 등의 추가 양념으로 사용된다. In general, dadaegi means a spicy taste made by using various seasonings such as red pepper powder, chopped garlic, and soy sauce, and is mainly used as an additional spice such as hot water, soup, and cold noodles.
한편 고추다대기(Spicy Chili Pepper Sauce)는 마른 멸치와 다진 청양고추를 한데 넣어 볶다가 물과 간장을 넣어 간을 맞춘 다진 양념으로, 멸치의 고소한 맛과 청양고추의 얼큰한 맛이 어우러져, 밥에 넣어 비벼 먹어도 좋으며 탕이나 국수 등의 간을 맞추는데 활용하여도 좋은 요리이다. Spicy Chili Pepper Sauce is chopped dried anchovies and chopped Cheongyang peppers, and then marinated in water and soy sauce. It is good to eat and can be used to make soups or noodles.
고추다대기의 재료중 하나인 청양고추는 가지과의 한해살이 풀로 캡사이신(Capsaicin)이 다량으로 함유되어 있어 매운맛이 강하다. 청양고추는 6월부터 11월까지가 제철로, 과피가 두꺼워 오래 두었다 먹어도 맛이 변하지 않는 장점이 있으며, 일반 고추보다 많은 양의 비타민 C를 함유하고 있어 면역력 강화, 피로 해소, 피부 미용 등에 도움이 된다. 또한 다량으로 함유된 캡사이신(Capsaicin)은 소화에도 좋으며, 혈액순환에 도움이 되므로 동맥경화와 같은 혈관 질환 예방에 효과적인 식품으로 알려져 있다. 그러나 기존 고추다대기의 경우 청양고추를 숙성하지 않고 단순히 주원료로 사용하여 제조함으로써 맛과 풍미가 일반 고추다대기와 비슷한 정도에 그치고 있는 실정이다.Cheongyang pepper, one of the ingredients of red pepper, is an annual herb that is strong in spicy taste because it contains a large amount of capsaicin. Cheongyang pepper is in season from June to November, and the skin remains thick for a long time.The taste does not change even if you eat it.It contains more vitamin C than regular pepper, which helps strengthen immunity, relieve fatigue, and cope with skin. do. In addition, a large amount of capsaicin (Capsaicin) is good for digestion, and is known as an effective food for preventing vascular diseases such as atherosclerosis because it helps blood circulation. However, in the case of the existing red pepper chops, the taste and flavor are just similar to those of the red pepper chopped by simply using the main ingredients as the main ingredients instead of ripening the cheongyang pepper.
본 발명은 간장에 숙성시킨 고추(일반고추, 청양고추, 녹광고추 등)를 주원료로 사용하여 제조함으로써 일반 고추다대기보다 훨씬 풍미가 깊고 맛이 좋아 김밥 속 재료, 밥을 비벼먹는 비빔장, 입맛을 돋우어 주는 반찬 등으로 사용(활용)할 수 있도록 한 고추다대기 제조방법을 제공함에 목적이 있다.The present invention is prepared by using the red pepper (aged pepper, cheongyang pepper, green advertising, etc.) aged in soy sauce as the main raw material, the flavor is much deeper and tastes better than ordinary red pepper, the ingredients in gimbap, bibimjang to grab rice, taste buds The main purpose is to provide a manufacturing method of hot pepper, which can be used (used) as a side dish.
본 발명의 고추다대기 제조방법은, 들기름 4~8 중량부와 간마늘 15~25 중량부와 간장고추지 40~50 중량부와 굵은 멸치 5~15 중량부를 혼합하여 110~130℃에서 20~40초간 볶은 다음, 맛간장 5~10 중량부와 까나리액젓 5~10 중량부와 다시육수 3~8 중량부를 넣고 110~130℃에서 2~5분간 볶아 제조하되; 상기 간장고추지는, 진간장 10~20 중량부와 설탕 5~15 중량부와 식초 3~8 중량부와 정제수 5~15 중량부를 넣고 110~130℃에서 2~5분간 끓인 소스를 소정 크기의 구멍이 다수(복수로) 형성된 녹광고추 50~70 중량부에 부어 소스가 녹광고추 내부로 스며 들도록 한 다음 0~10℃의 냉장고에서 2~4개월 숙성시켜 제조될 수 있다.Pepper production method of the present invention, 4 to 8 parts by weight of perilla oil, 15 to 25 parts by weight of liver garlic, 40 to 50 parts by weight of soy pepper, and 5 to 15 parts by weight of coarse anchovy by mixing 20 to 40 at 110 ~ 130 ℃ After roasting for 2 seconds, 5 ~ 10 parts by weight of soy sauce, 5 ~ 10 parts by weight of canary fish sauce and 3 ~ 8 parts by weight of broth broth are prepared and roasted for 2 to 5 minutes at 110 to 130 ° C; The soy pepper is put 10 ~ 20 parts by weight of soy sauce, 5-15 parts by weight of sugar, 3-8 parts by weight of vinegar and 5-15 parts by weight of purified water and boiled at 110-130 ° C. It can be prepared by pouring a large number (plural) of rust ad weights formed in 50 to 70 parts by weight so that the sauce penetrates into the rust ad weights and then aged in a refrigerator at 0 to 10 ° C. for 2 to 4 months.
본 발명의 고추다대기 제조방법은, 들기름 4~8 중량부와 간마늘 15~25 중량부와 간장청양고추지 40~50 중량부와 굵은 멸치 5~15 중량부를 혼합하여 110~130℃에서 20~40초간 볶은 다음, 맛간장 5~10 중량부와 까나리액젓 5~10 중량부와 다시육수 3~8 중량부를 넣고 110~130℃에서 2~5분간 볶아 제조하되; 상기 간장청양고추지는, 진간장 10~20 중량부와 설탕 5~15 중량부와 식초 3~8 중량부와 정제수 5~15 중량부를 넣고 110~130℃에서 2~5분간 끓인 소스를 소정 크기의 구멍이 다수 형성된 청양고추 50~70 중량부에 부어 소스가 청양고추 내부로 스며 들도록 한 다음 0~10℃의 냉장고에서 2~4개월 숙성시켜 제조될 수 있다.Pepper production method of the present invention, 4 to 8 parts by weight of perilla oil, 15 to 25 parts by weight of liver garlic and 40 to 50 parts by weight of soy chungyang pepper and 5 to 15 parts by weight of coarse anchovy are mixed 20 to 110 ~ 130 ℃ After roasting for 40 seconds, 5 to 10 parts by weight of soy sauce, 5 to 10 parts by weight of canary fish sauce, and 3 to 8 parts by weight of broth are prepared and then roasted for 2 to 5 minutes at 110 to 130 ° C .; The soy chungyang pepper, 10-20 parts by weight of soy sauce, 5-15 parts by weight of sugar, 3-8 parts by weight of vinegar and 5-15 parts by weight of purified water, boiled sauce at 110-130 ℃ for 2-5 minutes at a predetermined size Pour 50 ~ 70 parts by weight of the formed Cheongyang pepper can be prepared by soaking the sauce into the Cheongyang pepper and then aged for 2-4 months in the refrigerator of 0 ~ 10 ℃.
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상기 맛간장은, 전체 중량부를 기준으로 진간장 30~50 중량부와 다시마 0.5~5 중량부와 파 1~10 중량부와 미림 10~20 중량부와 표고버섯 0.5~5 중량부와 국간장 30~50 중량부를 넣고 110~130℃에서 2~5분간 끓인 다음 다시마를 꺼낸 후 100~110℃에서 8~15분간 추가로 끓인 다음 0~10℃의 냉장고에서 20~40분간 식혀 제조될 수 있다.The taste soy sauce is based on the total weight parts 30 to 50 parts by weight, 0.5 to 5 parts by weight of kelp, 1 to 10 parts by weight of green onions, 10 to 20 parts by weight of mirim and 0.5 to 5 parts by weight of shiitake mushrooms and 30 ~ Put 50 parts by weight and boil at 110 ~ 130 ℃ for 2-5 minutes and then take out the kelp and then boil at 100 ~ 110 ℃ for 8-15 minutes and then cool for 20-40 minutes in a refrigerator at 0 ~ 10 ℃.
상기 다시육수는, 전체 중량부를 기준으로 정제수 90~98 중량부와 다시마 0.5~3 중량부와 다시멸치 1~5 중량부를 넣고 110~130℃에서 2~5분간 끓인 다음 다시마를 꺼낸 후 100~110℃에서 8~15분간 추가로 끓인 다음 0~10℃의 냉장고에서 20~40분간 식혀 제조될 수 있다. The kelp broth is 90 to 98 parts by weight of purified water and 0.5 to 3 parts by weight of kelp and 1 to 5 parts by weight of kelp anchovies and boiled at 110 to 130 ° C. for 2 to 5 minutes, and then 100 to 110 It can be prepared by further boiling for 8-15 minutes at ℃ and then cooled for 20-40 minutes in a refrigerator of 0 ~ 10 ℃.
본 발명의 고추다대기는 간장에 숙성시킨 고추를 주원료로 사용하여 만들기 때문에 일반 고추다대기보다 훨씬 풍미가 깊고 맛이 좋아 김밥 속 재료, 밥을 비벼먹는 비빔장, 입맛을 돋우어 주는 반찬 등에 활용할 수 있는 효과가 있다.The hot pepper of the present invention is made by using the red pepper matured in soy sauce as the main raw material, because the flavor is much deeper and tastes better than the normal hot pepper, the ingredients in gimbap, bibimbjang to eat rice, side dishes to enhance the taste is effective have.
본 발명에 포함된 청양고추 등은 다량의 비타민 C가 함유되어 있어서 면역력 강화, 피로 해소, 피부 미용 등에 도움이 되며, 또한 청양고추에 함유된 캡사이신(Capsaicin)에 의해 소화가 잘되고 혈액 순환에 많은 도움이 되므로 동맥경화와 같은 혈관 질환이 예방되는 등의 효과가 있는 매우 유용한 발명이다.Cheongyang pepper, etc. included in the present invention contains a large amount of vitamin C to help strengthen immunity, relieve fatigue, skin beauty, etc., and is also well digested by capsaicin (Capsaicin) contained in Cheongyang pepper and helps a lot in blood circulation. This is a very useful invention that is effective in preventing vascular diseases such as atherosclerosis.
도 1 : 본 발명 일 예로 도시한 관능 실험결과 그래프.1: Sensory experiment result graph shown as an example of the present invention.
이하, 본 발명의 바람직한 실시 예들을 상세히 설명하고자 한다. 본 발명의 실시 예들을 설명함에 있어 관련된 공지구성이나 기능에 대한 구체적인 설명은 본 발명의 요지가 모호해지지 않도록 생략한다.Hereinafter, exemplary embodiments of the present invention will be described in detail. In describing the embodiments of the present invention, a detailed description of a related well-known configuration or function is omitted so as not to obscure the subject matter of the present invention.
본 발명은 간장에 숙성시킨 고추를 주원료로 사용하여 제조하는 고추다대기 및 청양고추다대기는 일반(일반적인) 고추다대기보다 훨씬 풍미가 깊고 맛이 좋아 김밥 속 재료, 밥을 비벼먹는 비빔장, 입맛을 돋우어 주는 반찬 등에 활용할 수 있으며, 부재료를 이용하여 고추다대기가 제조되며 실시예는 다음과 같다.In the present invention, the pepper chilled and chilled chilled pepper prepared using soy sauce matured in soy sauce as a main ingredient is much deeper and tastes better than ordinary pepper chilled, and the ingredients in gimbap, bibimjang that cooks rice, enhances the taste. Can be used for side dishes, etc., using a subsidiary material is prepared for waiting for peppers.
본 발명 고추다대기를 제조할 때 사용되는 부재료에는 '간장고추지'와 '간장청양고추지'와 '맛간장' 및 '다시육수'가 포함되며 실시예는 다음과 같다.Subsidiary materials used in the preparation of the red pepper chillies of the present invention include 'soy sauce pepper' and 'soy sauce Cheongyang pepper' and 'taste soy sauce' and 'refreshing broth'. Examples are as follows.
<간장고추지 제조>Manufacture of Soy Sauce Pepper
후라이팬이나 찜솥 등에 전체 중량부를 기준으로 진간장 10~20 중량부와 설탕 5~15 중량부와 식초 3~8 중량부와 정제수 5~15 중량부를 넣고 110~130℃에서 2~5분간 끓인 소스를 소정 크기의 구멍이 다수(복수로) 형성된 녹광고추 50~70 중량부에 부어 소스가 녹광고추 내부로 스며 들도록 한 다음 0~10℃의 냉장고에서 2~4개월간 숙성시켜 간장고추지를 제조하였다.Add 10 to 20 parts by weight of soy sauce, 5 to 15 parts by weight of sugar, 3 to 8 parts by weight of vinegar, and 5 to 15 parts by weight of purified water to a frying pan or steamer, and boil the sauce at 110 to 130 ° C for 2 to 5 minutes. Soy pepper was prepared by pouring 50-70 parts by weight of the rust ad weight formed with a plurality of holes (multiple) of a predetermined size so that the source penetrated into the rust ad weight and then aging in a refrigerator at 0-10 ° C. for 2-4 months.
상기 녹광고추는, 풋고추 종류 중 하나이며 과형의 변화가 적고 광택이 극히 우수하여 절임에 적합한 고추이며, 세척 후 바늘 등에 의해 소정 크기와 간격의 구멍이 다수 형성되어 소스가 잘 스며들 수 있도록 구성된다.The rust adchuchu, one of the green pepper type, the change of the oversize and extremely excellent luster is suitable for pickling, and is formed so that a large number of holes of a predetermined size and interval are formed by a needle or the like after washing, so that the source can penetrate well. .
상기 '간장고추지'는 제철인 6~10월에 수확한 풋고추를 사용하고 0~10℃의 냉장창고에서 2~4개월간 숙성시켜 무르지 않고 아삭한 상태가 바람직하다.The 'soy pepper' is preferably in the crispy state without using the green pepper harvested in June-October, ripened for 2-4 months in a cold store at 0 ~ 10 ℃.
상기 고추의 섭취방법은, 날로 먹기도 하고 조림으로 먹기도 하며 장에 절이는 경우도 있고 장아찌, 조림, 전, 잡채, 튀김 등에 이용된다. The intake method of the pepper, eat raw or boiled, may also be pickled in the intestines, pickles, boiled, jeon, cheongchae, fried and used.
상기 고추의 음식궁합은 멸치와 적합하다. 즉, 멸치의 부족한 비타민 A를 풋고추가 보충해주는 역할을 할 뿐 아니라, 또한 고추다대기 1, 2를 제조할 때 5~15 중량부의 굵은 멸치가 혼합된다.The food compatibility of the pepper is suitable for anchovy. In other words, not only vitamin A lack of anchovy, but also serves to supplement the red pepper paste, when preparing the red pepper stand 1, 2, 5 to 15 parts by weight of coarse anchovy is mixed.
상기 고추는 비타민 C가 풍부하며, 비타민 A 등 각종 미네랄 영양소가 많아 항산화 작용이 뛰어나다.The pepper is rich in vitamin C, a lot of mineral nutrients such as vitamin A is excellent in antioxidant activity.
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<간장청양고추지 제조>Manufacture of Soy Cheongyang Pepper
후라이팬이나 찜솥 등에 전체 중량부를 기준으로 진간장 10~20 중량부와 설탕 5~15 중량부와 식초 3~8 중량부와 정제수 5~15 중량부를 넣고 110~130℃에서 2~5분간 끓인 소스를 소정 크기의 구멍이 다수(복수로) 형성된 청양고추 50~70 중량부에 부어 소스가 청양고추 내부로 스며 들도록 한 다음 0~10℃의 냉장고에서 2~4개월간 숙성시켜 간장청양고추지를 제조하였다.Add 10 to 20 parts by weight of soy sauce, 5 to 15 parts by weight of sugar, 3 to 8 parts by weight of vinegar, and 5 to 15 parts by weight of purified water to a frying pan or steamer, and boil the sauce at 110 to 130 ° C for 2 to 5 minutes. Soy sauce Cheongyang pepper was prepared by pouring 50 ~ 70 parts by weight of Cheongyang pepper formed with a plurality of holes (multiple) of a predetermined size so that the source penetrated into Cheongyang pepper and then aged in a refrigerator at 0 ~ 10 ° C. for 2-4 months.
상기 '간장청양고추지'는 제철인 6~10월에 수확한 청양고추가 사용되며, 0~10℃의 냉장창고에서 2~4개월간 숙성시켜 무르지 않고 아삭한 상태가 바람직하다. 상기 청양고추는 입맛을 돋우는 용도로 많이 쓰이며, 세척 후 바늘 등에 의해 소정 크기와 간격의 구멍이 다수(복수로) 형성되어 소스가 잘 스며들 수 있도록 구성되며, 많이 사용하는 것보다 조림, 국, 탕, 볶음에 소량 사용한다.The 'soy sauce Cheongyang pepper' is used in the harvest season in June-October is used, it is preferable to ripen for 2 to 4 months in a refrigerated warehouse of 0 ~ 10 ℃ unchanged and crispy. The Cheongyang pepper is used for a lot of appetite, and after washing, a number of holes of a predetermined size and spacing are formed by a needle or the like (multiple), so that the sauce can penetrate well, and is used more than boiled, soup, Use a small amount for boiling and roasting.
<맛간장 제조><Made soy sauce>
후라이팬이나 찜솥 등에 전체 중량부를 기준으로 진간장 30~50 중량부와 다시마 0.5~5 중량부와 파 1~10 중량부와 미림 10~20 중량부와 표고버섯 0.5~5 중량부와 국간장 30~50 중량부를 넣고 110~130℃에서 2~5분간 끓인 다음 다시마를 꺼낸 후 100~110℃에서 8~15분간 추가로 끓인 다음 0~10℃의 냉장고에서 20~40분간 식혀 맛간장을 제조한다.30 to 50 parts by weight of soy sauce, 0.5 to 5 parts by weight of kelp, 1 to 10 parts by weight of green onions, 10 to 20 parts by weight of mirim, 0.5 to 5 parts by weight of shiitake mushrooms, and 30 to soy sauce Put 50 parts by weight, boil at 110 ~ 130 ℃ for 2 ~ 5 minutes, take out kelp, boil at 100 ~ 110 ℃ for 8 ~ 15 minutes and cool for 20 ~ 40 minutes in 0 ~ 10 ℃ refrigerator to prepare soy sauce.
상기 다시마를 장시간 끓일 경우, 수용성 식물섬유질인 '후코이단'이 분비되어 끈적거림의 원인이 되므로 끓는 물에 적정 시간 경과 후 건져내는 것이 맛간장 제조에 적합하다.When the kelp is boiled for a long time, the water-soluble plant fiber 'fucoidan' is secreted to cause stickiness, so it is suitable to prepare the soy sauce after boiling for a proper time.
<다시육수 제조><Reproduction of broth>
후라이팬이나 찜솥 등에 전체 중량부를 기준으로 정제수 90~98 중량부와 다시마 0.5~3 중량부와 다시멸치 1~5 중량부를 넣고 110~130℃에서 2~5분간 끓인 다음 다시마를 꺼낸 후 100~110℃에서 8~15분간 추가로 끓인 다음 0~10℃의 냉장고에서 20~40분간 식혀 다시육수를 제조한다.Add 90 to 98 parts by weight of purified water, 0.5 to 3 parts by weight of kelp and 1 to 5 parts by weight of anchovy, and then boil it at 110 to 130 ° C for 2 to 5 minutes, and then remove the kelp. Boil additionally for 8-15 minutes at ℃ and then cooled for 20-40 minutes in the refrigerator of 0 ~ 10 ℃ to prepare the broth again.
상기 다시육수는 멸치와 다시마 등이 포함되어 고추다대기를 제조할 때 감칠맛을 내거나 감칠맛을 끌어올리게 된다.The dashi broth includes anchovies and kelp, etc., when preparing a chilli pepper, it gives a rich flavor or raises the rich flavor.
상기 다시마를 장시간 끓일 경우 수용성 식물섬유질인 '후코이단'이 분비되어 끈적거림의 원인이 되므로 끓는 물에 적정 시간 경과 후 건져내는 것이 육수제조에 적합하다.When the kelp is boiled for a long time, the water-soluble plant fiber 'fucoidan' is secreted to cause stickiness, so it is suitable for broiler water to be extracted after a suitable time.
상기 부재료를 이용한 고추다대기 제조 실시예는 다음과 같다.An example of manufacturing red pepper waits using the subsidiary materials is as follows.
실시예 1 : 고추다대기 1Example 1 hot pepper 1
후라이팬에 전체 중량부를 기준으로 들기름 4~8 중량부와 간마늘 15~25 중량부와 간장고추지 40~50 중량부와 굵은 멸치 5~15 중량부를 혼합하여 110~130℃에서 20~40초간 볶은 다음, 맛간장 5~10 중량부와 까나리액젓 5~10 중량부와 다시육수 3~8 중량부를 넣고 110~130℃에서 2~5분간 졸여 골고루 볶아줌으로써 간장에 숙성시킨 고추다대기 1을 제조하였다.4 to 8 parts by weight of perilla oil, 15 to 25 parts by weight of liver garlic, 40 to 50 parts by weight of soy sauce, and 5 to 15 parts by weight of coarse anchovy are mixed in a frying pan for 20 to 40 seconds. After roasting, 5 ~ 10 parts by weight of soy sauce, 5 ~ 10 parts by weight of canary liquor, and 3 ~ 8 parts by weight of rejuvenated broth were added, and then boiled at 110-130 ° C. for 2 to 5 minutes, to prepare fermented soybean paste 1 ripened in soy sauce. .
상기 고추다대기 1의 간장고추지는 고추만 건져낸 다음 꼭지를 제거한 후 0.3~0.5cm 크기로 잘게 다진 것과, 굵은 멸치는 손질한 후 0.3~0.5cm 크기로 잘게 다진 것을 더 포함한다.The soy pepper of the chilli daegi 1 is to remove only the red pepper and then chopped and then finely chopped into 0.3 ~ 0.5cm size, and after cutting the thick anchovy further includes 0.3 ~ 0.5cm finely chopped.
상기 고추다대기 1은 0~10℃ 냉장고에서 20~40분간 식혀 용기에 담거나 포장함으로써 보관 및 유통 및 사용이 간편하다.The red pepper stand 1 is easy to store and distribute and use by cooling or packed in a container for 20 to 40 minutes in a refrigerator 0 ~ 10 ℃.
상기 고추다대기 1은 간장에 숙성 및 양념되어 풍미가 깊고 맛이 좋아 김밥 속 재료, 밥을 비벼먹는 비빔장, 입맛을 돋우어 주는 반찬 등으로 유용하게 사용할 수 있다.The hot pepper 1 is matured and seasoned in soy sauce, deep flavor and good taste can be usefully used as ingredients in gimbap, bibimbang to eat rice, side dishes to enhance the taste.
상기 까나리 액젓은, 까나리를 발효·숙성시켜 달인 다음 고운 베보자기나 창호지에 액젓만 받아 내린 것으로, 각종 김치와 찌개, 미역국, 나물무침, 달걀찜, 메밀육수 등에 간장 대신 사용하는 젓갈 종류이다. 상기 까나리 액젓은 내장 특유의 쓴맛이 있어 고소하고 담백한 맛을 가지며, 신선도를 높여주고 숙성을 촉진시킬 뿐 아니라 비타민B1·비타민B2·아미노산·불포화지방산 등을 많이 함유하고 있다.The canary fish sauce is fermented and matured by fermenting the canary, and then picked up in a fine Beboza or spearfish. It is a type of salted fish that is used instead of soy sauce for various kimchi and stew, seaweed soup, seasoned herbs, steamed eggs, and buckwheat broth. The Canary Fish Sauce has a bitter taste peculiar to the intestines, which has a savory and light taste, and enhances freshness and promotes ripening, and also contains a lot of vitamin B1, vitamin B2, amino acids, unsaturated fatty acids, and the like.
상기 들기름은 1년생 초본인 들깨(Perilla frutescens Britton var japonica Hara)를 착유한 기름으로 유지방 함유비율은 35 내지 50%로써, 참깨와 함께 영양학적으로 우수한 대표적인 조미 식품이다. 들깨는 오메가-3 계열의 지방산인 리놀렌산이 다량 함유되어 있어 고혈압, 알레르기성 질환 등의 성인병을 일으키는 에이코사노이드 합성을 억제하고, 학습능력 향상 및 수명연장 효과 등의 생체조절 기능이 있는 것으로 알려져 있다. 들깨 잎에는 식물성 정유로서 독특한 향기를 가진 페릴라 알데히드, 리모넨, 페릴라 케톤 등이 함유되어 있어 돼지고기나 생선회를 먹을 때 느끼한 맛이나 비린내를 없애주고 그 독특한 향은 입맛을 돋우어 줄수 있어 신선 잎채소로 이용되고 있으며, 들깨잎의 추출물은 화장품 색소나 향료로 이용되고 있다. The perilla oil is an oil milking perennial herb perilla (Perilla frutescens Britton var japonica Hara), which contains 35 to 50% milk fat, and is a representative nutritious seasoning food with sesame seeds. Perilla contains a large amount of omega-3 fatty acid linolenic acid, which inhibits the synthesis of eicosanoids that cause adult diseases such as hypertension and allergic diseases, and is known to have bioregulatory functions such as improving learning ability and extending lifespan. . Perilla leaves contain perilla aldehydes, limonene, and perilla ketones as vegetable essential oils, eliminating the taste and fishy smell of pork and sashimi. The extract of perilla leaves is used as cosmetic pigments and fragrances.
간장고추지는 아삭하게 씹히는 식감과 새콤하면서도 달콤하며, 매콤한 맛이 적절하게 조화를 이룬 밑반찬이며, 맛간장은 염도와 당도를 줄이면서 전체적인 맛의 조화를 이룬 조미이다.Soy sauce is a side dish with a crispy texture and a sour yet sweet and spicy taste. The soy sauce is a seasoning that combines overall taste while reducing salinity and sugar content.
간마늘은 마늘(창녕마늘) 꼭지를 제거한 뒤 세척 후 곱게 다져 만든 양념장으로 마늘의 자극성분은 탄산의 15배의 살균력이 있다. 또한 혈액순환을 촉진하며 발한, 이뇨, 살균, 냉증, 빈혈증, 저혈압에 좋다. Liver garlic is a seasoning made by removing garlic heads and washing them finely. Garlic has 15 times the sterilizing power of carbonic acid. It also promotes blood circulation and is good for sweating, diuresis, sterilization, coldness, anemia and hypotension.
마늘은 단백질, 지방질, 칼슘, 철분, 비타민B1, 비타민B2, 니아신, 비타민C 등 인체에 유익한 성분들이 함유되어 있어, 신진대사 촉진기능으로 피로회복, 강장효과, 간장기능 강화 등의 효능이 있고, 이상대사의 개선기능으로 당뇨병, 신경통, 위궤양, 항암작용, 간염 등에 효과가 있으며, 그 외에 혈액순환 촉진, 신경 안정작용, 기생충 구제 및 바이러스 감염 예방 등에 효능이 있는 것으로 알려져 있다. 그리고 알리신이라는 효능 물질이 함유되어 있는데, 항균작용 및 고혈압 및 혈액순환 개선 등의 유용한 작용을 하고, 인슐린의 분비를 촉진시켜 당뇨를 예방하며, 항암 효과가 탁월한 것으로 나타나 있다Garlic contains beneficial ingredients for human body such as protein, fat, calcium, iron, vitamin B1, vitamin B2, niacin, and vitamin C. It is effective for metabolism promoting fatigue recovery, tonic effect and strengthening liver function. It is known to be effective in diabetic, neuralgia, gastric ulcer, anticancer action, hepatitis, etc. as well as to improve blood circulation, nerve stabilization, parasite control and virus infection prevention. In addition, it contains a potent substance called allicin, which has useful effects such as antibacterial action, high blood pressure and blood circulation improvement, promotes the secretion of insulin to prevent diabetes, and has an excellent anti-cancer effect.
멸치는 청어목 멸치과의 바다 물고기로서 칼슘이 풍부하고, 생선의 뼈와 내장 전체를 먹게되므로 풍부한 영양분을 그대로 섭취할 수 있어 성장기 어린이 뿐만 아니라 노인에게도 권장할 만한 식품이며, 밑반찬으로 주로 쓰이는 멸치는 뼈를 튼튼하게 하는 인이 다량 함유되어 있다. 한방에서는 신장 질환을 예방하고 양기가 부족한 사람에게 이로운 식품으로 알려져 있고, 요즘에는 멸치를 이용해 천연조미료를 만들어 소금 대신 사용하는 가정이 늘어나고 있으며, 멸치 조미료로 만든 육수는 산후 지절통에 효과가 뛰어나고, 골다공증, 빈혈 예방에도 탁월하다. 또한 멸치에 함유된 타우린은 콜레스테롤 함량을 낮춰 심장질환을 예방하고, 아이들 지능 발달에도 효과가 있는 불포화지방산 EPA와 DHA가 들어있다.Anchovy is a sea fish of the herring anchovy family. It is rich in calcium and eats the whole bone and gut of fish, so you can consume the rich nutrients as it is recommended for growing children as well as the elderly. Contains a large amount of phosphorus to strengthen. In oriental medicine, it is known as a food that is beneficial to people who are suffering from kidney disease and lacking nourishment.In recent years, more and more families use natural seasonings using anchovies to replace salt, and broth made from anchovy seasonings is excellent for postpartum pain and osteoporosis. It is also excellent for preventing anemia. In addition, the taurine contained in anchovies contains low cholesterol and prevents heart disease, and contains unsaturated fatty acids EPA and DHA, which are also effective in the development of children's intelligence.
다시마(Laminaria japonica)는 갈조식물 모자반과에 속하는 해조류로, 우리나라에서 식용으로 널리 이용되고 있는 바닷말의 일종이다. 우리나라의 서해안, 남해안 및 제주지역뿐만 아니라 일본과 중국 등지에 널리 분포하고 있다. 상기 다시마는 칼슘과 철 등의 무기질과 비타민뿐만 아니라 아미노산과 식이섬유가 풍부하게 함유되어 있는 것으로 알려져 있으며, 최근 연구에서는 항균, 항산화, 항고지혈증, 항콜레스테롤 효과 등 다양한 기능성이 있는 것으로도 알려져 있다.Kelp (Laminaria japonica) is a seaweed belonging to the brown algae Mabban family and is a kind of sea horse widely used for food in Korea. It is widely distributed in the west coast, south coast, and Jeju region of Korea, as well as Japan and China. The kelp is known to contain abundant amino acids and dietary fiber as well as minerals and vitamins such as calcium and iron, and in recent studies, it is also known to have various functions such as antibacterial, antioxidant, anti-hyperlipidemia, and anti-cholesterol effects.
상기 다시마는 장시간 끓일 경우 수용성 식물섬유질인 '후코이단'이 분비되어 끈적거림의 원인이 되므로 끓는 물에 적정 시간 경과 후 건져내는 것이 적합하다.When kelp is boiled for a long time, the water-soluble plant fiber 'fucoidan' is secreted to cause stickiness, so it is suitable to remove it after boiling for a proper time.
실시예 2 : 고추다대기 2Example 2 hot pepper 2
후라이팬에 전체 중량부를 기준으로 들기름 4~8 중량부와 간마늘 15~25 중량부와 간장청양고추지 40~50 중량부와 굵은 멸치 5~15 중량부를 혼합하여 110~130℃에서 20~40초간 볶은 다음, 맛간장 5~10 중량부와 까나리액젓 5~10 중량부와 다시육수 3~8 중량부를 넣고 110~130℃에서 2~5분간 졸여 골고루 볶아줌으로써 간장에 숙성시킨 고추다대기 2를 제조하였다.4 to 8 parts by weight of perilla oil, 15 to 25 parts by weight of soy garlic, 40 to 50 parts by weight of soy sauce chili pepper, and 5 to 15 parts by weight of coarse anchovy are mixed in a frying pan. After roasting for 2 seconds, 5 ~ 10 parts by weight of soy sauce, 5 ~ 10 parts by weight of canary liquor, and 3 ~ 8 parts by weight of rejuvenated broth are prepared and boiled at 110-130 ° C. for 2 to 5 minutes to stir fry in soy sauce. It was.
상기 고추다대기 2의 간장청양고추지는 간장청양고추지에서 고추만 건져낸 다음 꼭지를 제거한 후 0.3~0.5cm 크기로 잘게 다진 것과, 굵은 멸치는 손질한 후 0.3~0.5cm 크기로 잘게 다진 것을 더 포함한다.The soy sauce Cheongyang pepper of the Chilli pepper waiting 2 is to remove only the pepper from the soy sauce Cheongyang pepper and then remove the nipple and finely chopped to 0.3 ~ 0.5cm size, and then chopped anchovies to 0.3 ~ 0.5cm size further comprises .
상기 고추다대기 2는 0~10℃ 냉장고에서 20~40분간 식혀 용기에 담거나 포장함으로써 보관 및 유통 및 사용이 간편하다.The red pepper stand 2 is easy to store and distribute and use by cooling or packed in a container for 20 to 40 minutes in a refrigerator 0 ~ 10 ℃.
상기 고추다대기 2는 간장에 숙성 및 양념되어 풍미가 깊고 맛이 좋아 김밥 속 재료, 밥을 비벼먹는 비빔장, 입맛을 돋우어 주는 반찬 등으로 유용하게 사용할 수 있다.The hot pepper 2 is matured and seasoned in soy sauce, deep flavor and good taste can be usefully used as ingredients in gimbap, bibimbang to eat rice, side dishes to enhance the taste.
상기 까나리 액젓은, 까나리를 발효·숙성시켜 달인 다음 고운 베보자기나 창호지에 액젓만 받아 내린 것으로, 각종 김치와 찌개, 미역국, 나물무침, 달걀찜, 메밀육수 등에 간장 대신 사용하는 젓갈 종류이다. 상기 까나리 액젓은 내장 특유의 쓴맛이 있어 고소하고 담백한 맛을 가지며, 신선도를 높여주고 숙성을 촉진시킬 뿐 아니라 비타민B1·비타민B2·아미노산·불포화지방산 등을 많이 함유하고 있다.The canary fish sauce is fermented and matured by fermenting the canary, and then picked up in a fine Beboza or spearfish. It is a type of salted fish that is used instead of soy sauce for various kimchi and stew, seaweed soup, seasoned herbs, steamed eggs, and buckwheat broth. The Canary Fish Sauce has a bitter taste peculiar to the intestines, which has a savory and light taste, and enhances freshness and promotes ripening, and also contains a lot of vitamin B1, vitamin B2, amino acids, unsaturated fatty acids, and the like.
본 발명의 고추다대기 1, 2는 멸치의 고소한 맛과 청양고추의 얼큰한 맛이 어우러져, 밥에 넣어 비벼 먹어도 좋으며 탕이나 국수 등의 간을 맞추는 데 활용하여도 좋은 요리이다. Chilli daegi 1, 2 of the present invention combines the taste of the anchovy and the taste of Cheongyang pepper, it can be eaten in rice, and can be used to match the seasoning of soup or noodles.
상기 청양고추는 가지과의 한해살이풀로 캡사이신(Capsaicin)이 다량 함유되어 있어 매운맛이 강하며, 과피가 두꺼워 오래 두었다 먹어도 맛이 변하지 않는 장점이 있으며 6월부터 11월까지가 제철이다. 또한 청양고추에는 일반 고추보다 많은 양의 비타민 C가 함유되어 있어서 면역력 강화, 피로 해소, 피부 미용 등에 도움되며, 캡사이신(Capsaicin)이 함유되어 있어 소화에 좋으며, 혈액순환에 도움되므로 동맥경화와 같은 혈관 질환 예방에 효과적인 식품이다. The Cheongyang pepper is an annual herb of the family of eggplant and contains a large amount of capsaicin (Capsaicin) is strong spicy, thick skin and long-lasting, the taste does not change even if eaten, the season is from June to November. In addition, Cheongyang pepper contains more vitamin C than regular pepper, which helps strengthen immunity, relieve fatigue, and cope with skin. Capsaicin is also good for digestion and helps blood circulation. It is an effective food for disease prevention.
실험예 : 관능검사Experimental Example: Sensory Test
본 발명에서 성인 남여 20명에게 시판되고 있는 기존의 고추다대기(대조구)와 상기 실시예 1에 의한 고추다대기 1과 실시예 2에 의한 고추다대기 2를 비교군임을 밝히지 않고 관능검사를 실시하였다. 20명의 관능검사 요원에게 대조구와, 실시예 1 및 실시예 2의 고추다대기를 각각 시식하게 한 후, 풍미, 감칠맛, 식감, 이치, 이미, 전체 평가에 대하여 관능검사를 실시하였으며, 대조구는 시판되고 있는 기존의 고추다대기를 사용하였으며, 관능시험은 5점 척도법으로 실시하였다. 관능 평점은 대단히 좋다 '5', 약간좋다 '4', 보통이다 '3', 약간 나쁘다 '2', 대단히 나쁘다 '1'로 하였으며, 관능 실험결과는 아래 표1과 같았다.In the present invention, the sensory test was performed without revealing that the existing hot pepper stand (control) and the hot pepper stand 1 according to Example 1 and the hot pepper stand 2 according to Example 2 were commercially available to 20 male and female adults. Twenty sensory test personnel were allowed to sample the control, and the hot peppers of Examples 1 and 2, respectively, and then sensory tests were performed on flavor, flavor, texture, value, and total evaluation. The existing hot pepper waiting was used, and the sensory test was carried out on a 5-point scale method. Sensory ratings were very good '5', slightly good '4', normal '3', slightly bad '2', very bad '1'. Sensory test results are shown in Table 1 below.
상기 표1에서 확인할 수 있듯이, 본 발명에 따른 실시예 1, 2의 고추다대기 1, 2는 시판되고 있는 기존 고추다대기(대조구)에 비해 풍미, 감칠맛, 식감, 이치, 이미는 물론 전체 평가(기호도)에서도 대조구에 비해 좋음을 확인할 수 있었으며, 청양고추가 사용된 실시예 2가 보다 더 좋은 평가를 얻었다.As can be seen in Table 1, the red pepper stand 1, 2 of Examples 1 and 2 according to the present invention compared to the existing red pepper stand (control) marketed flavor, rich taste, texture, reason, already, as well as overall evaluation (symbol diagram) In comparison with the control, it was confirmed that the good, and Example 2 in which the Chungyang pepper was used obtained a better evaluation.
이상과 같이 설명한 본 발명은 본 실시 예 및 첨부된 도면에 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 치환, 변형 및 변경이 가능하며, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어 자명한 것이다.The present invention described above is not limited to the present embodiment and the accompanying drawings, and various substitutions, modifications, and changes can be made without departing from the technical spirit of the present invention, and this is in the technical field to which the present invention belongs. It is self-evident for those of ordinary knowledge.
Claims (6)
상기 간장고추지는, 진간장 10~20 중량부와 설탕 5~15 중량부와 식초 3~8 중량부와 정제수 5~15 중량부를 넣고 110~130℃에서 2~5분간 끓인 소스를 소정 크기의 구멍이 다수 형성된 녹광고추 50~70 중량부에 부어 소스가 녹광고추 내부로 스며 들도록 한 다음 0~10℃의 냉장고에서 2~4개월간 숙성시킨 것이고,
상기 맛간장은, 진간장 30~50 중량부와 다시마 0.5~5 중량부와 파 1~10 중량부와 미림 10~20 중량부와 표고버섯 0.5~5 중량부와 국간장 30~50 중량부를 넣고 110~130℃에서 2~5분간 끓인 다음 다시마를 꺼낸 후 100~110℃에서 8~15분간 추가로 끓인 다음 0~10℃의 냉장고에서 20~40분간 식힌 것이고,
상기 다시육수는, 정제수 90~98 중량부와 다시마 0.5~3 중량부와 다시멸치 1~5 중량부를 넣고 110~130℃에서 2~5분간 끓인 다음 다시마를 꺼낸 후 100~110℃에서 8~15분간 추가로 끓인 다음 0~10℃의 냉장고에서 20~40분간 식힌 것을 특징으로 하는 고추다대기 제조방법.4 to 8 parts by weight of perilla oil, 15 to 25 parts by weight of liver garlic, 40 to 50 parts by weight of soy pepper, and 5 to 15 parts by weight of coarse anchovy, stir-fry at 110 to 130 ° C. for 20 to 40 seconds, and then 5 to 10 5 to 10 parts by weight and 5 to 10 parts by weight of canary liquor and 3 to 8 parts by weight of re-stock broth are prepared and roasted for 2 to 5 minutes at 110 to 130 ° C. to prepare chilli pepper;
The soy pepper is put 10 ~ 20 parts by weight of soy sauce, 5-15 parts by weight of sugar, 3-8 parts by weight of vinegar and 5-15 parts by weight of purified water and boiled at 110-130 ° C. Pour 50 ~ 70 parts by weight of the formed green leaflet adsorbed so that the sauce penetrates into the green leaflet and matured in the refrigerator at 0 ~ 10 ℃ for 2 ~ 4 months,
The taste soy sauce, 30 to 50 parts by weight of soy sauce, 0.5 to 5 parts by weight of kelp, 1 to 10 parts by weight of green onions, 10 to 20 parts by weight of mirim, 0.5 to 5 parts by weight of shiitake mushrooms and 30 to 50 parts by weight of soy sauce Boil at ~ 130 ℃ for 2-5 minutes, remove the kelp, boil at 100-110 ℃ for 8-15 minutes, and then cool for 20-40 minutes at 0-10 ℃.
The dashi broth is put into 90 ~ 98 parts by weight of purified water and 0.5 to 3 parts by weight of kelp and 1 to 5 parts by weight of kelp anchovies and boiled for 2 to 5 minutes at 110 ~ 130 ℃ and then take out kelp 8 ~ 15 at 100 ~ 110 ℃ Boil for additional minutes, the chilli pepper waiting method characterized in that cooled for 20 to 40 minutes in the refrigerator of 0 ~ 10 ℃.
상기 간장청양고추지는, 진간장 10~20 중량부와 설탕 5~15 중량부와 식초 3~8 중량부와 정제수 5~15 중량부를 넣고 110~130℃에서 2~5분간 끓인 소스를 소정 크기의 구멍이 다수 형성된 청양고추 50~70 중량부에 부어 소스가 청양고추 내부로 스며 들도록 한 다음 0~10℃의 냉장고에서 2~4개월간 숙성시킨 것이고,
상기 맛간장은, 진간장 30~50 중량부와 다시마 0.5~5 중량부와 파 1~10 중량부와 미림 10~20 중량부와 표고버섯 0.5~5 중량부와 국간장 30~50 중량부를 넣고 110~130℃에서 2~5분간 끓인 다음 다시마를 꺼낸 후 100~110℃에서 8~15분간 추가로 끓인 다음 0~10℃의 냉장고에서 20~40분간 식힌 것이고,
상기 다시육수는, 정제수 90~98 중량부와 다시마 0.5~3 중량부와 다시멸치 1~5 중량부를 넣고 110~130℃에서 2~5분간 끓인 다음 다시마를 꺼낸 후 100~110℃에서 8~15분간 추가로 끓인 다음 0~10℃의 냉장고에서 20~40분간 식힌 것을 특징으로 하는 고추다대기 제조방법.4 ~ 8 parts by weight of perilla oil, 15 ~ 25 parts by weight of soy garlic, 40 ~ 50 parts by weight of soy sauce chili pepper, 5 ~ 15 parts by weight of coarse anchovy, roasted at 110 ~ 130 ℃ for 20-40 seconds, and then 5 ~ soy sauce 10 to 10 parts by weight and 5-10 parts by weight of canary liquor and 3 to 8 parts by weight of broth again roasted at 110-130 ° C. for 2 to 5 minutes to prepare chilli pepper;
The soy chungyang pepper, 10-20 parts by weight of soy sauce, 5-15 parts by weight of sugar, 3-8 parts by weight of vinegar and 5-15 parts by weight of purified water, boiled sauce at 110-130 ℃ for 2-5 minutes at a predetermined size 50-70 parts by weight of the formed Cheongyang pepper was poured into the inside of the Cheongyang pepper and then aged in a refrigerator at 0-10 ° C. for 2-4 months,
The taste soy sauce, 30 to 50 parts by weight of soy sauce, 0.5 to 5 parts by weight of kelp, 1 to 10 parts by weight of green onions, 10 to 20 parts by weight of mirim, 0.5 to 5 parts by weight of shiitake mushrooms and 30 to 50 parts by weight of soy sauce Boil at ~ 130 ℃ for 2-5 minutes, remove the kelp, boil at 100-110 ℃ for 8-15 minutes, and then cool for 20-40 minutes at 0-10 ℃.
The dashi broth is put into 90 ~ 98 parts by weight of purified water and 0.5 to 3 parts by weight of kelp and 1 to 5 parts by weight of kelp anchovies and boiled for 2 to 5 minutes at 110 ~ 130 ℃ and then take out kelp 8 ~ 15 at 100 ~ 110 ℃ Boil for additional minutes, the chilli pepper waiting method characterized in that cooled for 20 to 40 minutes in the refrigerator of 0 ~ 10 ℃.
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