KR102118300B1 - Method for preparing seasoning powder for fish bone pot stew and the seasoning powder for fish bone pot stew prepared by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing a seasoning powder for fish stew and a seasoning powder for fish stew manufactured thereby. According to the present invention, the method comprises: mixing red pepper powder, edible salt, shrimp, soybean paste, alpha-defatted soybean powder, white rice, soybean, onions, sugar, garlic, red pepper powder, ginger, and pepper to acquire a first mixture; adding a seaweed powder including kelp, sea staghorn, Hizikia fusiformis (Harvey) Okamura, and gulfweed by a weight ratio of 1 : 1 : 1 : 1 and water to the first mixture and heating the mixture at 70 to 90°C for 2 to 5 mins to acquire a second mixture; adding a fermented smilax composite and cassava powder to the second mixture, firstly aging the product at 25°C for 1 to 3 days, and secondly aging the firstly aged product at 1 to 10°C; and freeze-drying the secondly aged product at -40°C for 12 hrs. Accordingly, the seasoning powder for fish stew reduces the inconvenience of boiling fish broth for a long time or separately preparing materials to increase the taste of soup, enables a user to make fish stew of a constant taste regardless of skills of a cook, and make broth having a thick taste and palatability for the fish stew in a short time.

Description

Method for preparing fish spicy spice powder and fish spicy spice powder prepared thereby{Method for preparing seasoning powder for fish bone pot stew and the seasoning powder for fish bone pot stew prepared by the same}

The present invention relates to a method for preparing a fish spicy spice powder and a fish spicy spice powder prepared thereby, more specifically, it is possible to store for a long time without using an artificial preservative, and not only can produce a deep spicy hot flavour, but also within a short time. The present invention relates to a method for preparing a fish spicy spice powder that can be conveniently cooked and a fish spicy spice powder prepared thereby.

Maeuntang using fish such as Dongtae, etc. is a food preferred by many people, and it is especially consumed for meal or sake snacks because it has a spicy soup flavor.

With the recent increase in income level, there is a growing trend of preparing meals by purchasing instant foods, because there is not enough time to cook food at home. Thus, instant supply of maeuntang can be useful to modern people who lack time.

When instantizing spicy soup, it is common to add a preservative to increase the preservation so that it can be distributed for a long period of time, and to suppress spoilage or chemical changes caused by microorganisms.

Most of the preservatives are artificially chemically synthesized materials that are easy to manufacture, inexpensive, and easy to mass-produce. Representatively, phenol derivatives such as butylated hydroxyanisole (BHA) and butylated hydroxytoleuene (BHT), sodium benzoate, sodium nitrite, and sorb Bsan and the like are used.

However, when preservatives are consumed as food, they accumulate in fat tissues in the body and cause toxicity in the long term, and there is a problem of participating in the formation of carcinogens or weakening the immune function.

The present invention has been devised to solve the above problems, and does not use artificial preservatives to prevent side effects of the human body represented by the existing chemical synthetic preservatives, and can be stored and distributed for a long time, fish spicy spice seasoning powder manufacturing method And it is an object to provide a fish spicy soup seasoning powder prepared thereby.

Another object of the present invention is to provide a method for preparing a fish spicy spice powder and a fish spicy spice powder prepared thereby, which can cook a deep savory spicy tang in a short time and are beneficial to health.

In order to achieve the above object, the fish spicy soup seasoning powder production method according to the present invention, chili powder, salt, shrimp, miso, alpha skim soy flour, wheat rice, soybean, onion, sugar, garlic, red pepper paste, ginger and pepper Mixing to obtain a first mixture; To the first mixture, a seaweed powder and water consisting of kelp, capsicum, auditory and 의 in a 1:1:1:1 mixed weight ratio are added, and heated at 70°C to 90°C for 2 to 5 minutes to obtain a second mixture. Obtaining steps; Adding the cheongmirae fermentation complex and cassava powder to the second mixture, first aging it at 25°C for 1 to 3 days, and then secondarily aging the first aged product at 1 to 10°C; And lyophilizing the second aged product at -40°C for 12 hours; The seaweed powder is purified by adding purified water to kelp, capsicum, hearing and ear in a 1:1:1:1 mixed weight ratio and heating at 80 to 100°C for 5 to 7 hours for 6 hours, and purified water for 10 to 1 kg of seaweed. 12 liters was added, cooled at 25°C, and then aged in a low temperature refrigerated environment at 4°C or lower; The Cheongmirae fermentation complex is a product obtained by adding an aqueous solution of ethanol to a Cheongmirae leaf in a 1:1 weight ratio: Cheongmirae root, and aging it at room temperature for 20 days at 25°C and aging at low temperature for 3 months at -20°C. Characterized in that the content of 10 to 15% by weight.

In the present invention, a nutmeg powder and a thousand seconds powder in a 1:1 weight ratio are further added to the second mixture, and the total content of the mixture of the nutmeg powder and the thousand seconds powder is 30 to 40 parts by weight based on 100 parts by weight of the cassava powder. .

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In order to achieve the above object, the fish spicy soup seasoning powder according to the present invention is characterized in that produced according to any one of claims 1 or 2.

According to the fish spicy tang seasoning powder of the present invention, it is used as a seasoning when cooking spicy tang in homes and restaurants, and it is possible to eliminate the hassle of consuming fish broth for a long time or preparing ingredients separately to increase the taste of the broth. , You can cook certain spicy soup soup regardless of the skill of the cook

In addition, without using artificial sweeteners, you can make the spicy and rich flavored spicy soup in a short time, maintain the spiciness and color of spicy soup, and help with health when ingested.

In addition, the storage stability is improved even though it does not contain an artificial room member, and when refrigerated, its taste is maintained for up to 12 months, and it does not smell fishy, thereby preventing odor from being generated in refrigerators.

Hereinafter, a method for preparing a fish spicy spice powder of the present invention and a fish spicy spice powder prepared thereby will be described in more detail.

Fish spicy soup seasoning powder of the present invention is a step of obtaining a first mixture by mixing red pepper powder, salt, shrimp, miso, alpha skim soy flour, wheat rice, soybean, onion, sugar, garlic, red pepper paste, ginger and pepper; To the first mixture, a seaweed powder and water consisting of kelp, capsicum, auditory and 의 in a 1:1:1:1 mixed weight ratio are added, and heated at 70°C to 90°C for 2 to 5 minutes to obtain a second mixture. Obtaining steps; Adding the cheongmirae fermentation complex and cassava powder to the second mixture, first aging it at 25°C for 1 to 3 days, and then secondarily aging the first aged product at 1 to 10°C; The second aged product may be prepared by lyophilizing at -40°C for 12 hours.

Fish spicy soup seasoning powder obtained according to the above preparation method is red pepper powder, salt, shrimp, miso, alpha-skim soy flour, wheat rice, soybean, onion, sugar, garlic, red pepper paste, ginger, pepper, blue rice fermentation complex, 1:1:1 It includes seaweed powder and cassava powder consisting of kelp, capsicum, auditory, and 톳 in a mixed weight ratio of 1:1, wherein the mixture ratio of the Cheongmirae fermentation complex and the seaweed powder is 1:1, and the mixing ratio of the Cheongmirae fermentation complex and the cassava powder is 1:3 weight ratio to be.

The seaweed powder is purified by adding purified water to kelp, capsicum, hearing and ear in a 1:1:1:1 mixed weight ratio and heating at 80 to 100°C for 5 to 7 hours for 6 hours, and purified water for 10 to 1 kg of seaweed. It is obtained by adding 12 liters, cooling at 25°C, and aging in a low temperature refrigerating environment at 4°C or lower.

The first mixture is, for example, 30 to 35 parts by weight of red pepper powder, 12 to 18 parts by weight of salt, 10 to 15 parts by weight of shrimp, 10 to 15 parts by weight of miso, 0.1 to 0.3 parts by weight of alpha skim soy flour, 0.1 to wheat rice 0.3 parts by weight, 1 to 3 parts by weight of sugar, 1 to 10 parts by weight of garlic, 0.1 to 1 part by weight of ginger, and 0.1 to 0.3 parts by weight of pepper. At this time, the content of Cheongmirae complex is 1 part by weight, the content of seaweed powder is 1 part by weight, and the content of cassava powder is 3 parts by weight.

The first mixture is, for example, 33.5 parts by weight of red pepper powder, 15.2 parts by weight of salt, 10 to 15 parts by weight of shrimp, 12.5 parts by weight of shrimp, 11.5 parts by weight of miso, 0.2 parts by weight of alpha skim soy flour, 0.2 parts by weight of wheat rice, sugar It consists of 2 parts by weight, 2 parts by weight of garlic, 0.5 parts by weight of ginger, and 0.2 parts by weight of pepper.

The Cheongmirae fermentation complex is a product obtained by adding an aqueous solution of ethanol to a Cheongmirae leaf in a 1:1 weight ratio: Cheongmirae root, and aging it at room temperature for 20 days at 25°C and aging at low temperature for 3 months at -20°C. The content of is 10 to 15% by weight.

The fish spicy soup seasoning powder of the present invention has a solid state, so it is easy to store and has a longer shelf life compared to other cases.

Fish spicy soup seasoning powder of the present invention includes a cheongmirae fermentation complex, and when preparing the cheongmirae fermentation complex, the leaves and the roots of cheongmirae are used.

Cheongmirae (Smilax china) is a liana of the Liliaceae family, and is a thorny tree commonly found in southern parts of the Yellow Sea of Korea. The chin leaves at the base have a beard that winds up. The flowers of Cheongmirae bloom yellow and yellow on trees picked up in late spring, six flowers, six stamens, one pistil, and the fruits are red, and when the flowers fall, they stick to the trees.

Cheongmirae has a detoxifying effect, and especially leaves and roots have effects such as diuretic detoxification, so it is used for arthritis, low back pain, radioactive mercury poisoning, and neuralgia. As a cosmetic raw material, it is used as a hair conditioner and skin softener.

Various components such as saponins and alkaloids composed of diosrenine (a compound of dioscin in the roots and a glycoside such as progesterone, male hormone, and cortisone) are contained in the vines of Cheongmirae. It contains, by performing the diuretic and detoxifying action, anti-tripanozoma action (bacteriostatic action of Staphylococcus aureus, Pseudomonas aeruginosa, E. coli, etc.) by each component, anti-cancer, antibacterial, anti-inflammatory, anti-inflammatory, arthritis, low back pain It has excellent effect on the back, and when fermented and consumed as above, it exhibits the detoxifying effect of heavy metals such as mercury, nickel, and cadmium, and can exhibit an effect on promoting people's health by anticancer and antimicrobial ingredients. .

Cheongmirae fermentation complex contains anti-cancer and antimicrobial components, and when Cheongmirae fermentation complex contains, it has a beneficial effect on health by obtaining the action of diuresis, detoxification, etc. through the ingredients contained in Cheongmirae leaves and Cheongmirae root.

The fish spicy soup seasoning powder of the present invention contains seaweed powder. This seaweed powder can serve as a natural sweetener instead of artificial sweeteners. And using this seasoning powder, you can provide rich and deep flavor to fish spicy soup.

Seaweed powder is made up of kelp, capsicum, hearing and 톳.

톳 is a large-year-old algae belonging to Laminariales Alariaceae. It is known that Marado 깊 has a deeper, more savory taste than other caps and has a strong aroma. These 톳 contain rich nutrients such as rich protein, vitamins, minerals, calcium, and iodine. In addition, if you consume foods that contain a large amount of iron, an inorganic component that has excellent efficacy for anemia, and are rich in dietary fiber, vitamins, and zinc, and calcium and iron, eat foods that contain them, lower cholesterol, lower blood pressure, and blood It has the effect of releasing coagulation. A large amount of potassium in the stomach is good for a high blood pressure diet, and because of its high manganese content, it helps relieve fatigue, prevent dementia in the elderly, and release heavy metals from the yellow iron. In neighboring countries, Japan knows the efficacy of 톳 and loves it for food.

It is effective in preventing aging, anti-cancer action, preventing anemia, diet, preventing adult diseases, and preventing vascular diseases. 톳 The unique aroma and taste are brought together, so that the taste of the seafood is doubled with the cool taste of the seafood. In addition, the mother-of-pearl is a sea horse with the brown-haired hat-and-neck hat, which plays a role in metabolism and antioxidant in the body.

Hearing is an alkaline food rich in minerals and vitamins. It is rich in vitamin c and contains various minerals. It is also helpful for skin diseases and has a lot of fiber that helps the peristaltic movement.

Cassava powder is a protein-removed ingredient that can remove stickiness and rot, and has excellent absorbency, so it does not crack during drying and returns to its original state when water is added after drying.

Cassava is native to South America, and is called yam in some regions. It is made from edible brown roots similar to sweet potatoes. Cassava is a plant with a large amount of carbohydrates, but it contains a trace amount of cyanide-based toxic substances, so it is not necessary to soak or fry it after soaking it in water for a long time. Since the toxic component is mainly contained in the outer shell, peel it off, crush it, wash it well with water, settle it, and dry it to become white tapioca starch. In addition, cassava powder does not change its appearance externally even when water is added, but when water is added and heated, a large viscosity paste is formed, and when cooled, it becomes a transparent gel (gal), and when starch particles are present in cold water, some water molecules are absorbed. The hydration phenomenon occurs, but there is no change in the appearance of the starch particles, and as the temperature of the starch particles gradually rises, the starch particles absorb water, and the absorption process of water is reversible. Moisture is easily removed.

Therefore, adding cassava powder can keep the seasoning clear and transparent, and even if it is stored for a long time, it is prevented from cracking while preventing rot, while adding a little water after long-term storage to stir so that the seasoning returns to its original state.

In addition to cassava powder, modified tapioca starch in which cassava powder is modified by oxidation, acid treatment, dextrinization, acetic acid treatment, crosslinking, esterification or etherification may further be included.

Modified cassava powder is used to suppress aging, improve adhesion, improve viscosity, improve stability, etc., and the total content of the mixture of nutmeg powder and cheoncho powder is preferably used in 30 to 40 parts by weight based on 100 parts by weight of cassava powder. Do. When the content of the modified cassava powder satisfies the above numerical range, the stability of the spicy soup powder is maintained for a long time.

As the modified cassava powder, a cassava powder with acetic acid treatment is used.

Ginger is a spice with flavor and spicy ingredients, which is added by crushing the ginger root. When ginger is added, the odor of meat is removed and the meat is kept soft and soft, and it can be used for medicine. .

Garlic is used for medicinal purposes such as erosion, cooking, spices, dry stomach, sweating, diuresis, diarrhea, sterilization, pretreatment, ionization, arteriosclerosis, and hypertension. Adding garlic removes the smell of meat and makes meat softer. It will maintain a plain taste.

The ginger and garlic have a volatile flavor component, so it is preferable that the flavor component is soaked in the seasoning by adding it when it is seasoned for cooking meat.

Soy sauce may include conventional soy sauce, improved soy sauce, and amino acid soy sauce, but it is preferable to use improved soy sauce, and it is also possible to purchase and use a commercial product.

Soy sauce is to ensure that all seasonings come out well, mix, and match the liver. It removes the smell of meat so that the fragrant scent is doubled and the flesh is softened.

It is desirable to use the red pepper powder after drying the ripe red peppers, and then use the finely chopped ones. Red pepper powder removes the odor of meat by allowing the spicy and sweet scent to be absorbed in the flesh, and it is desirable to add 20 to 25 Wt% in general so that the seasoning can have a unique taste.

To the seasoning powder of the present invention, it is also possible to further add a nutmeg powder and a thousand second powder in a 1:1 weight ratio by roasting the nutmeg and thousand seconds at 75 to 85°C, respectively, and then powdering them. Preservation is further improved by adding more nutmeg powder and cloth powder.

Nutmeg is an evergreen broad-leaved tropical plant. When a fruit that looks like apricot seeds ripens, the reddish-yellow bark is cracked, and the seed is used as a drying agent, tonic, and spice. The seeds are extracted by extracting the seeds from the ripe fruits, and the seeds are temperatured at 75~85℃ Roasted and powdered using a grinder, and the powdered nutmeg is 0.4 to 0.9 WT% of the total WT% of the seasoning, so that the drug efficacy is not too weak or strong.

Cheoncho is used as a spice or herbal medicine as a bark of the fruit of a bark tree (also called a bark tree), and the bark of a ripe bark tree is harvested in the fall and roasted at a temperature of 75~85℃, followed by a grinder (powder). Powder.

Fish spicy tang powder of the present invention is used as a seasoning when cooking spicy tang in homes and restaurants, and can solve the hassle of consuming fish broth for a long time or preparing ingredients separately to increase the taste of the broth. You can cook certain spicy soup soup regardless of your skill.

In addition, without using artificial sweeteners, you can make the spicy and rich flavored spicy soup in a short time, maintain the spiciness and color of spicy soup, and help with health when ingested.

In addition, the storage stability is improved even though it does not include an artificial room member, and when refrigerated, its taste is maintained for up to 12 months, and since it does not smell fishy, it is possible to prevent odors from occurring in the refrigerator.

Hereinafter, the present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples.

Preparation Example 1: Preparation of Cheongmirae fermentation complex

Cheongmirae leaves in a 1:1 weight ratio: 100 liters of an ethanol aqueous solution was added to the roots of Cheongmirae, which was aged at 25°C for 20 days at room temperature, and then aged at -20°C for 3 months to obtain a Cheongmirae fermentation complex. The content of ethanol in the ethanol aqueous solution is 10% by weight, and the total content of the leaves of Cheongmirae and Cheongmirae is 5g.

Preparation Example 2: Preparation of seaweed powder

Purified water was added to kelp, capsicum, auditory and 의 in a 1:1:1:1 mixed weight ratio, heated for 6 hours at 90°C for 6 hours, and 11 liters per 1 kg of seaweed was added, and cooled at 25°C. Then, it was aged in a low temperature refrigerated environment below 4°C, and then lyophilized at -40°C to obtain seaweed powder.

Example 1: Preparation of fish spicy soup seasoning powder and fish spicy soup

Red pepper powder 33.5g, salt 15.2g, shrimp 12.5g, miso 11.5g, alpha skim soy flour 0.2g, wheat rice 0.1g, soybean 0.5g, onion 3g, sugar 2g, garlic 5.4g, red pepper paste 1.4g, ginger 0.9g, 0.2 g of pepper was mixed to obtain a first mixture.

To the first mixture, 1 g of seaweed powder obtained according to Preparation Example 2 and 10 ml of water were added and heated at about 80° C. for 3 minutes to obtain a second mixture.

To the second mixture, 1 g of Cheongmirae fermentation complex and 3 g of cassava powder were added, and this was first aged at 25°C for 1 day, and then 2nd at 5°C. Subsequently, the secondary aging product was freeze-dried at -40°C for 12 hours to powder it, thereby preparing 88.4 g of fish spicy spice powder.

To the seasoning powder, fish was added to 20 g of flounder and 1.5 L of water and heated for 5 minutes to prepare fish spicy soup.

Example 2: Preparation of fish spicy soup seasoning powder and fish spicy soup

A fish spicy tang was prepared in the same manner as in Example 1, except that 1 g of a mixture of nutmeg powder and cheoncho powder was further added to the first mixture. The mixing weight ratio of the nutmeg powder and the thousand seconds powder was 1:1. Nutmeg powder was powdered after roasting the nutmeg at 75°C. And the cheoncho powder was obtained by frying the cheoncho at 85°C and then pulverizing it.

Example 3

A fish spicy tang was prepared in the same manner as in Example 1, except that 1.2 g of nutmeg powder and 1,000 g of powder were further added to the first mixture. The mixing weight ratio of the nutmeg powder and the thousand seconds powder was 1:1. Nutmeg powder was powdered after roasting the nutmeg at 75°C. And the cheoncho powder was obtained by frying the cheoncho at 85°C and then pulverizing it.

Comparative Example 1: Preparation of fish spicy soup seasoning powder and fish spicy soup

Red pepper powder 33.5g, salt 15.2g, shrimp 12.5g, miso 11.5g, alpha skim soy flour 0.2g, wheat rice 0.1g, soybean 0.5g, onion 3g, sugar 2g, garlic 5.4g, red pepper paste 1.4g, ginger 0.9g, 0.2 g of pepper, 1.6 g of L-sodium glutamate, 1 g of artificial preservative and 2 g of artificial seasoning were added thereto, and 20 g of flounder and 1.5 L of water were added thereto and heated at about 80° C. for 40 minutes to obtain a fish spicy spice powder.

Comparative Example 2: Preparation of fish spicy soup seasoning powder and fish spicy soup

The seasoning powder of Comparative Example 1 was dried, and freeze-dried at -40°C to powder to prepare fish spicy tang seasoning powder.

To the seasoning powder, fish was added to 20 g of flounder and 1.5 L of water to prepare fish spicy soup.

Evaluation Example 1: Sensory evaluation

The following tests were conducted to evaluate the overall preference of the fish spicy soup made using the seasoning powders of Examples 1 to 3, the seasoning powder of Comparative Example 1 and the seasoning powder of Comparative Example 2 based on taste, smell, and fishy smell. The panel was randomly selected from 40 men and 10 women in their 20s and 50s, and the evaluation method was classified as follows using a 5-point comparative scale method.

5: Very good 4: Excellent

3: Moderate 2: Poor 1: Very Poor

division Exterior Synthesis Example 1 4.4 4.5 Example 2 4.4 4.5 Example 3 4.3 4.4 Comparative Example 1 3.7 3.8 Comparative Example 2 3.8 3.6

With reference to Table 1, the fish spicy tang prepared using the seasoning powders of Examples 1 to 2 has a rich and umami taste compared to the fish spicy tang prepared using the seasoning powder of the comparative example 1 and the seasoning powder of the comparative example 2 It was found that the overall taste was improved.

Evaluation Example 2: Retention period

The seasoning powders of Examples 1 and 2 and the seasoning powders of Comparative Example 1 were stored in an oven at 45° C. for 8 weeks to perform an accelerated test to evaluate the storage period of each sample. Table 2 below shows the evaluation results.

For each sample after accelerated test, sensory tests were performed on 30 samples of 20 to 45 years old males with a 5-point scale method, and were classified as follows, and the retention period up to the lowest 3.5 points was defined as the retention period.

5: Very good 4: Excellent

3: Moderate 2: Poor 1: Very Poor

division Retention period (month) Example 1 20 Example 2 22 Comparative Example 1 3

As shown in Table 2, when the seasoning powders of Examples 1 and 2 are used, the storage period is longer than that of Comparative Example 1. In particular, in the case of Example 2, it was found that the preservability was further improved compared to that of Example 1.

Evaluation Example 3: Time required for manufacturing fish spicy soup

The time taken to prepare the fish spicy tang prepared in Examples 1-3 and Comparative Example 1 was compared.

According to Comparative Example 1, it was found that the production time of fish spicy tang was significantly reduced when performed according to Examples 1 to 3, compared to that it took more than 30 minutes.

Evaluation Example 4: Antibacterial analysis

In order to compare the effect of adding the fermentation complex of Cheongmirae according to the present invention on the storage performance of fish broth, the target product fish broth was prepared.

2.0% by weight of the flounder broth, 1.5% by weight of sugar, and 1.0% by weight of salt were mixed with water, followed by heating to prepare fish broth. Here, fish broths are used in many restaurants as fish spicy soup.

5 g of Cheongmirae fermentation complex of Preparation Example 1 was dissolved in 500 ml of the fish broth and mixed with 20 ml of alcohol. After the fish broth prepared in this way was placed in a certain amount in a test tube, the lid was opened and exposed to air for about 5 hours, and then stored at 35°C, the total number of spoilage bacteria was measured, and the results are shown in Table 3 below.

Retention period Preparation Example 1 Untreated fish broth 0 days Total bacteria/ml 0.5×10 ² or less 0.5×10 ² or less 3 days Total bacteria/ml 0.5×10 ² or less 4.0×10 ⁴ 6 days Total bacteria/ml 0.5×10 ² or less 7.0×10 ⁴

As shown in Table 3, in the fish broth containing the Cheongmirae extract complex of Preparation Example 1, it showed that the number of bacteria of 0.5×10 ² or less per ml up to 6 days showed little spoilage. In comparison, untreated fish broth showed a total number of bacteria of 7.0 × 10 ⁴ or more after 2 days, and it was confirmed that spoilage progressed a lot.

Evaluation Example 5: Storage stability evaluation

Food sensory evaluation was performed at regular intervals while storing the broth and the untreated fish broth to which the Cheongmirae fermentation complex of Preparation Example 1 was added at 37°C for 5 days. Panels were randomly selected from 40 men and 10 women in their 20s and 50s, and a 5-point comparative scale was used as the evaluation method. The criteria were very good (5 points), good (4 points), normal (3 points), bad (2 points), and very bad (1 point). The results are shown in Table 4 below.

Retention period Preparation Example 1 Untreated fish broth 0 days 4.8 4.8 3 days 3.5 Corruption 6 days 3 Corruption

As shown in Table 4, it was found that fish broth to which the Cheongmirae fermentation complex was added was superior to untreated fish broth in terms of overall preference including color, flavor, taste, and texture. It has been described with reference to one embodiment shown in the drawings, but this is only exemplary, and those skilled in the art will understand that various modifications and other equivalent embodiments are possible therefrom.

Claims (4)

A step of obtaining a first mixture by mixing red pepper powder, salt, shrimp, miso, alpha skim soy flour, wheat rice, soybean, onion, sugar, garlic, red pepper paste, ginger and pepper;
To the first mixture, a seaweed powder and water consisting of kelp, capsicum, auditory and 의 in a 1:1:1:1 mixing weight ratio are added, and heated at 70°C to 90°C for 2 to 5 minutes to obtain a second mixture. Obtaining steps;
Adding the Cheongmirae fermentation complex and cassava powder to the second mixture, first aging it at 25°C for 1 to 3 days, and then secondarily aging the first aged product at 1 to 10°C; And
Lyophilizing the second aged product at -40°C for 12 hours;
The seaweed powder is purified by adding purified water to kelp, capsicum, hearing and ear in a 1:1:1:1 mixed weight ratio and heating for 6 hours at 80 to 100°C for 5 to 7 hours, and purified water for 10 to 1 kg of seaweed. 12 liters was added, cooled at 25°C, and then aged in a low temperature refrigerated environment at 4°C or lower;
The Cheongmirae fermentation complex is a product obtained by adding an aqueous solution of ethanol to a Cheongmirae leaf in a 1:1 weight ratio: Cheongmirae root and aging it at room temperature for 20 days at 25°C and aging at low temperature for 3 months at -20°C. The content of 10 to 15% by weight; characterized in that the production method of fish spicy soup seasoning powder. According to claim 1,
To the second mixture, add a nutmeg powder and a thousand seconds powder in a 1:1 weight ratio,
The total content of the mixture of the nutmeg powder and cheoncho powder is 30 to 40 parts by weight based on 100 parts by weight of cassava powder. delete Fish spicy tang seasoning powder, characterized in that prepared according to the method of any one of claims 1 or 2.