KR102347293B1 - Method for producing Dendropanax morbifera seasoning sauce for fish bone pot stew - Google Patents

Abstract

The present invention includes the steps of preparing a herbal broth by adding and extracting hwangchil tree leaves, eugeunpi, oleracea, licorice, porcine potato, oleander and jasmine tree to water, followed by filtration; Preparing a seasoning by mixing sesame soybean paste, minced soy sauce, red pepper powder, freshwater prawn powder, shiitake mushroom powder, deodeok powder, bellflower powder, red ginseng juice, onion powder, green onion powder and soju with the prepared herbal broth; And it relates to a method for preparing a seasoning for freshwater fish maeuntang, comprising the step of aging the prepared seasoning, and to a seasoning for freshwater fish maeuntang prepared by the method.

Description

Method for producing Hwangchil seasoning for freshwater fish maeuntang {Method for producing Dendropanax morbifera seasoning sauce for fish bone pot stew}

The present invention comprises the steps of (1) adding and extracting aronia leaves, adding water to the extracted aronia leaves, boiling the aronia leaf extract, boiling the aronia leaves, and then preparing the flesh of the aronia leaves with the skin removed; (2) preparing soybean paste and soy sauce by separating soybean paste from soy sauce after putting the soybean paste, salt water, and the dried sardines meat prepared in step (1) in a jar and aged; (3) preparing a herbal broth by adding and extracting hwangchil tree leaves, eugeunpi, sagebrush, licorice, porcine potato, oyster mushroom and jasmine tree to water, followed by filtration; (4) In the herbal broth prepared in step (3), minced soybean paste prepared in step (2), minced soy sauce and red pepper powder, freshwater shrimp powder, shiitake mushroom powder, deodeok powder, bellflower powder, red ginseng juice, onion powder, Preparing a seasoning by mixing green onion powder and shochu; and (5) maturing the seasoning prepared in step (4).

Maeuntang is a stew made with fish, vegetables, tofu and various seasonings mixed with soybean paste or red pepper paste. It is known as a healthy food enjoyed by people who go fishing for outdoor leisure activities, physical activities such as mountain climbing, and after a hangover.

In addition, while meat consumption is decreasing due to the recognition that meat consumption is one of the main causes of adult diseases, fish consumption is increasing due to the above-mentioned health reasons, and these are nutritional enough to replace meat. As it is known to be excellent in terms of food quality, consumption of various maeuntang is on the rise.

Such maeuntang has a disadvantage that the fishy smell induced from fish, the main ingredient of maeuntang, is absorbed into the maeuntang, and the flavor is lowered, which can reduce the appetite of the eater. Based on these seasoning sauces and know-how, we are developing a spicy soup without fishy smell.

Korean Patent Application Laid-Open No. 2016-0067347 discloses a method for preparing a seasoning for maeuntang, and Korean Patent Publication No. 2016-0136847 discloses a method for preparing a maeuntang containing graviola. It is different from the manufacturing method.

The present invention has been derived from the above needs, and in the present invention, soy sauce and miso are manufactured, and auxiliary materials are selected in order to prepare a seasoning suitable for the production of freshwater fish maeuntang, which has excellent savory and deep taste while removing the fishy smell peculiar to fish. It is to provide a method of manufacturing a seasoning for freshwater fish maeuntang suitable for consumers' preferences by optimizing manufacturing conditions such as , mixing ratio, and aging.

In order to solve the above problem, the present invention provides the steps of: (1) adding and extracting water to aronia leaves and then adding and boiling the aronia leaf extract filtered with aronia leaf extract, and then preparing the flesh of the aronia leaves from which the skin is removed; (2) preparing soybean paste and soy sauce by separating soybean paste from soy sauce after putting the soybean paste, salt water, and the dried sardines meat prepared in step (1) in a jar and aged; (3) preparing a herbal broth by adding and extracting hwangchil tree leaves, eugeunpi, sagebrush, licorice, porcine potato, oyster mushroom and jasmine tree to water, followed by filtration; (4) In the herbal broth prepared in step (3), minced soybean paste prepared in step (2), minced soy sauce and red pepper powder, freshwater shrimp powder, shiitake mushroom powder, deodeok powder, bellflower powder, red ginseng juice, onion powder, Preparing a seasoning by mixing green onion powder and shochu; and (5) maturing the seasoning prepared in step (4).

In addition, the present invention provides a seasoning for freshwater fish maeuntang prepared by the above method.

Maeuntang prepared with the seasoning for freshwater fish maeuntang of the present invention has a light, spicy, and deep taste, and has the effect of enhancing the taste of maeuntang by suppressing the peculiar fishy smell of freshwater fish.

In order to achieve the object of the present invention, the present invention

(1) adding water to the aronia leaves and extracting them, adding the aronia leaf extract to the filtered extract, boiling the dried aronia leaves, and then preparing the flesh of the boiled aronia leaves with the skin removed;

(2) preparing soybean paste and soy sauce by separating soybean paste from soy sauce after putting the soybean paste, salt water, and the dried sardines meat prepared in step (1) in a jar and aged;

(3) preparing a herbal broth by adding and extracting hwangchil tree leaves, eugeunpi, sagebrush, licorice, porcine potato, oyster mushroom and jasmine tree to water, followed by filtration;

(4) In the herbal broth prepared in step (3), minced soybean paste prepared in step (2), minced soy sauce and red pepper powder, freshwater shrimp powder, shiitake mushroom powder, deodeok powder, bellflower powder, red ginseng juice, onion powder, Preparing a seasoning by mixing green onion powder and shochu; and

(5) It provides a method for preparing a seasoning for freshwater fish maeuntang, comprising the step of aging the seasoning prepared in step (4).

In the method for producing a seasoning for freshwater fish maeuntang of the present invention, the step (1) is preferably after adding 8 to 12 times (v/w) water to the aronia leaves and then at 90 to 110° C. for 50 to 70 minutes. After extraction, the aronia leaf extract is put in the filtered aronia leaf extract and boiled for 8 to 12 minutes. w) After adding, extracting at 100° C. for 60 minutes, adding the aronia leaf extract to the filtered extract, and boiling it for 10 minutes, and then preparing the flesh of the boiled dandelion with the skin removed.

In addition, in the method for producing a seasoning for freshwater fish maeuntang of the present invention, the step (2) is preferably 20-30 after putting 8-12 kg of meju, 25-35 L of brine, and 250-350 g of minced meat in a jar. After aging at ℃ for 50 to 70 days, the soybean paste can be separated from the soy sauce, and daseulgi soybean paste and daseulgi soy sauce can be respectively prepared. After aging at ~30℃ for 60 days, the soybean paste can be separated from the soy sauce to prepare Daseulgi soybean paste and Daseulgi soy sauce, respectively.

In addition, in the method for producing a seasoning for freshwater fish maeuntang of the present invention, the herbal broth of step (3) is preferably 45-55 g of hwangchil tree leaves, 27-33 g of Eugeun skin, 18- It can be prepared by adding 22 g, 18~22 g of licorice, 18~22 g of pork potato, 45~55 g of oak tree, and 45~55 g of oak tree, extracting it at 90~110℃ for 4~6 hours, and then filtering it. , More preferably, 50 g of Hwangchil tree leaves, 30 g of Eugeun skin, 20 g of sagebrush, 20 g of licorice, 20 g of pork potato, 50 g of mulberry tree, and 50 g of ginseng tree were added to 3.6 L of water and then at 100° C. for 5 hours. It can be prepared by filtration after extraction.

In addition, in the method for preparing the seasoning for freshwater fish maeuntang of the present invention, the seasoning in step (4) is preferably 3 to 4 L of herbal broth, 270 to 330 g of minced soybean paste, 130 to 170 mL of minced soy sauce, 550 to red pepper powder 650 g, freshwater shrimp powder 180-220 g, shiitake mushroom powder 180-220 g, deodeok powder 80-120 g, bellflower powder 80-120 g, red ginseng juice 45-55 g, onion powder 18-22 g, green onion powder 36 It can be prepared by mixing ~44 g and 36~44 mL of shochu, more preferably 3.6 L of herbal broth, 300 g of dried soybean paste, 150 mL of dried soy sauce, 600 g of red pepper powder, 200 g of freshwater shrimp powder, 200 g of shiitake mushroom powder. g, deodeok powder 100 g, bellflower powder 100 g, red ginseng juice 50 g, onion powder 20 g, green onion powder 40 g, and soju 40 mL can be prepared by mixing.

In addition, in the method for producing a seasoning for freshwater fish maeuntang of the present invention, the aging in step (5) may preferably include aging the seasoning in a refrigerator at 4 to 7° C. for 6 to 8 days, more preferably, the seasoning. can be aged for 7 days in a refrigerator at 4-7°C.

The method for producing a seasoning for freshwater fish maeuntang of the present invention is more specifically

(1) After adding 8-12 times (v/w) water to the aronia leaves, extract it at 90-110°C for 50-70 minutes. , preparing the flesh of the boiled mincemeat from which the skin has been removed;

(2) 8-12 kg of soybean paste, 25-35 L of brine, and 250-350 g of dried sage meat prepared in step (1) are put in a jar, aged at 20-30°C for 50-70 days, and then doenjang is prepared from soy sauce. Separating Daseulgi Doenjang and Daseulgi Soy Sauce, respectively;

(3) In 3-4 L of water, 45-55 g of hwangchil leaves, 27-33 g of Eugeun skin, 18-22 g of sagebrush, 18-22 g of licorice, 18-22 g of licorice, 45-55 g of oak tree and jasmine tree After adding 45-55 g, extracting at 90-110° C. for 4-6 hours, followed by filtration to prepare herbal broth;

(4) In 3-4 L of herbal broth prepared in step (3), 270~330 g of minced soybean paste prepared in step (2), 130~170 mL of minced soy sauce, 550~650 g of red pepper powder, 180 freshwater shrimp powder ~220 g, shiitake mushroom powder 180~220 g, deodeok powder 80~120 g, bellflower powder 80~120 g, red ginseng juice 45~55 g, onion powder 18~22 g, green onion powder 36~44 g and soju 36~ Mixing 44 mL to prepare a seasoning; and

(5) may include the step of aging the seasoning prepared in step (4) in a refrigerator at 4-7°C for 6-8 days,

more specifically

(1) After adding 10 times (v/w) water to aronia leaves, extracting at 100° C. for 60 minutes, adding aronia leaf extract to filtered aronia leaf extract, boiling for 10 minutes, and then removing the skin from the boiled aronia leaves. preparing the minced meat;

(2) Put 10 kg of soybean paste, 30 L of brine, and 300 g of minced garlic meat prepared in step (1) in a jar, and then aged at 20-30°C for 60 days. manufacturing each;

(3) After adding 50 g of hwangchil leaves, 30 g of Eugeun skin, 20 g of sagebrush, 20 g of licorice, 20 g of pork potato, 50 g of mulberry tree and 50 g of jasmine tree to 3.6 L of water, extraction was performed at 100° C. for 5 hours. Filtration to prepare herbal broth;

(4) 300 g of minced soybean paste prepared in step (2), 150 mL of minced soy sauce, 600 g of red pepper powder, 200 g of freshwater shrimp powder, 200 g of shiitake mushroom powder in 3.6 L of the herbal broth prepared in step (3), preparing a seasoning by mixing 100 g of deodeok powder, 100 g of bellflower powder, 50 g of red ginseng juice, 20 g of onion powder, 40 g of green onion powder and 40 mL of soju; and

(5) It may include the step of aging the seasoning prepared in step (4) in a refrigerator at 4-7° C. for 7 days.

The present invention also provides a seasoning for freshwater fish maeuntang prepared by the above method.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples only illustrate the present invention, the content of the present invention is not limited to the following Preparation Examples and Examples.

Preparation Example 1. Seasoning for freshwater fish maeuntang

(1) After adding 10 times (v/w) purified water to aronia leaves, extracting at 100° C. for 1 hour, adding aronia leaf extract to filtered aronia leaf extract, boiled for 10 minutes, and then removing the skin from the boiled aronia leaves. The minced meat was prepared.

(2) Soaked and washed soybeans were steamed for 1 hour, cooled to 40°C, and then molded into square meju. 10 kg of the molded soybean paste, 30 L of 20% (w/v) brine, and 300 g of dried sage meat prepared in step (1) are put in a jar, aged at 20-30° C. for 60 days, and then dried from soy sauce from sageulgi soy sauce. was separated to prepare Daseulgi Doenjang and Daseulgi Soy Sauce, respectively.

(3) To 3.6 L of bottled water, 50 g of Hwangchil tree leaves, 30 g of oleracea (Yucchini), 20 g of sagebrush, 20 g of licorice, 20 g of roasted pork potatoes, 50 g of oleifera (stem bark) and 50 g of jasmine leaves are added. After extracting at 100° C. for 5 hours, filtration was performed to prepare herbal broth.

(4) 300 g of Daseulgi soybean paste prepared in step (2) in 3.6 L of the herbal broth prepared in step (3) was cooled to room temperature, and then 300 g of Daseulgi soy sauce prepared in step (2) above 150 mL of red pepper powder, 600 g of red pepper powder, 200 g of freshwater prawn powder, 200 g of shiitake mushroom powder, 100 g of deodeok powder, 100 g of bellflower powder, 50 g of red ginseng juice, 20 g of onion powder, 40 g of dry green onion powder, soju (Chamisul) 40 mL was mixed to prepare a seasoning.

(5) The seasoning prepared in step (4) was aged in a refrigerator at 4-7° C. for 7 days.

Comparative Example 1. Seasoning for freshwater fish maeuntang

(1) After putting sageulgi in purified water and boiling it for 10 minutes, the flesh of sageulgi from which the skin was removed was prepared.

(2) Soaked and washed soybeans were steamed for 1 hour, cooled to 40°C, and then molded into square meju. 10 kg of the molded soybean paste, 30 L of 20% (w/v) brine, and 300 g of dried sage meat prepared in step (1) are put in a jar, aged at 20-30° C. for 60 days, and then dried from soy sauce from sageulgi soy sauce. was separated to prepare Daseulgi Doenjang and Daseulgi Soy Sauce, respectively.

(3) 100 g of hwangchil leaves, 20 g of sagebrush, 20 g of licorice, 20 g of roasted pork potatoes and 100 g of sagebrush were added to 3.6 L of bottled water, extracted at 100° C. for 5 hours, and filtered to prepare herbal broth.

(4) 300 g of Daseulgi soybean paste prepared in step (2) in 3.6 L of the herbal broth prepared in step (3) cooled by a sieve, and then 150 mL of Daseulgi soy sauce prepared in step (2) 600 g red pepper powder, 200 g freshwater prawn powder, 200 g shiitake mushroom powder, 100 g deodeok powder, 100 g bellflower powder, 50 g red ginseng juice, 20 g onion powder, 40 g dried green onion powder, 40 mL soju (Chamisul) was mixed to prepare a seasoning.

(5) The seasoning prepared in step (4) was aged in a refrigerator at 4-7° C. for 7 days.

Comparative Example 2. Seasoning for freshwater fish maeuntang

Prepare a seasoning for freshwater fish maeuntang by the method of Preparation Example 1, but without using hwangchil tree leaves and sagebrush in step (3), 50 g of oleracea (Yugyeompi), 20 g of licorice, and roasted pork potatoes in 3.6 L of mineral water. After adding 20 g, 75 g of oak tree, and 75 g of oak leaf, extraction was performed at 100° C. for 5 hours, filtered, and herbal broth was used to prepare a seasoning for freshwater fish maeuntang.

Comparative Example 3. Seasoning for freshwater fish maeuntang

(1) Soaked and washed soybeans were steamed for 1 hour, cooled to 40℃, and then molded into square meju. 10 kg of the molded soybean paste and 30 L of 20% (w/v) brine were put in a jar, aged at 20-30° C. for 60 days, and then the soybean paste was separated from the soy sauce to prepare soybean paste and soy sauce, respectively.

(2) To 3.6 L of bottled water, 50 g of Hwangchil tree leaves, 30 g of oleracea (Yuginpi), 20 g of sagebrush, 20 g of licorice, 20 g of roasted pork potatoes, 50 g of mulberry leaves and 50 g of cypress leaves were added at 100°C. After extraction for 5 hours, filtration was performed to prepare herbal broth.

(3) 300 g of the soybean paste prepared in the step (1) in 3.6 L of the broth prepared in the step (2) is cooled by sieving, and then 150 mL of the soy sauce prepared in the step (1) and red pepper powder Add 600 g, freshwater shrimp powder 200 g, shiitake mushroom powder 200 g, deodeok powder 100 g, bellflower powder 100 g, red ginseng juice 50 g, onion powder 20 g, dry green onion powder 40 g and soju (Chamisul) 40 mL and mixed to prepare a seasoning.

(4) The seasoning prepared in step (3) was aged in a refrigerator at 4-7° C. for 7 days.

Comparative Examples 4 and 5. Seasoning for freshwater fish maeuntang

The seasoning for freshwater fish maeuntang was prepared by the method of Preparation Example 1, but the seasoning for freshwater fish maeuntang of Comparative Examples 4 and 5 was prepared by mixing in the mixing ratio of Table 1 below when mixing in step (4).

seasoning mix material type Preparation Example 1 Comparative Example 4 Comparative Example 5 herbal broth 3.6L 3.6L 3.6L Minced soybean paste 300 g 440 g 150 g Minced Soy Sauce 150 mL 100 mL 200 mL chili powder 600 g 500 g 700 g Freshwater Shrimp Powder 200 g 250 g 150 g Shiitake Mushroom Powder 200 g 150 g 250 g deodeok powder 100 g 50 g 150 g bellflower powder 100 g 150 g 50 g red ginseng juice 50 g 30 g 70 g onion powder 20 g 50 g 10 g green onion dry powder 40 g 20 g 60 g Soju 40 mL 60 mL 10 mL

Preparation Example 2. Freshwater fish maeuntang

After adding 4 times (v/w) purified water to freshwater fish, boil it for 3 hours, add potatoes, radish, onion, green onion and bean sprouts to boil, then add Sujebi and Daseulgi soy sauce to season, then add enoki mushrooms, water parsley, Sesame leaves, garlic, red ginseng and sprouted ginseng and the seasoning for maeuntang of Preparation Example 1 were put and boiled.

Example 1. Sensory test of seasoning for freshwater fish maeuntang according to manufacturing conditions

A freshwater fish maeuntang was prepared by the method of Preparation Example 2, but the sensory test was performed with freshwater fish maeuntang prepared by changing the type of seasoning for maeuntang (Comparative Examples 1 to 3). After ingesting the broth of each freshwater fish maeuntang with different seasonings, the flavor, taste, and overall preference were distinguished. 1 point: very bad, 4 points: bad, 3 points: average, 4 points: good, 5 points : A 5-point symbolic scale indicating very good was repeated 3 times, and the average was calculated and displayed.

Sensory test of maeuntang using seasoning for freshwater fish maeuntang according to manufacturing conditions seasoning type incense taste Comprehensive symbol map Preparation Example 1 4.5 4.4 4.3 Comparative Example 1 3.5 3.6 3.6 Comparative Example 2 3.8 3.8 3.8 Comparative Example 3 3.6 3.5 3.5

As a result, as compared to Table 2, Maeuntang using the seasoning of Preparation Example 1 showed higher preference in aroma, taste, and overall preference compared to Maeuntang using the seasoning of Comparative Examples 1 to 3. Therefore, it was confirmed that the preference for maeuntang could be improved by preparing sageulgi soybean paste, soybean paste from sageumgi, and herbal broth by the method of Preparation Example 1, and then using them to prepare seasoning.

Example 2. Sensory test of seasoning for freshwater fish maeuntang according to the mixing ratio

Freshwater fish maeuntang was prepared by the method of Preparation Example 2, but the sensory test was performed in the same manner as in Example 1 with freshwater fish maeuntang prepared by changing the type of seasoning for maeuntang (Comparative Examples 4 to 5).

Sensory test of freshwater fish maeuntang using seasoning for freshwater fish maeuntang according to the mixing ratio seasoning type incense taste Comprehensive symbol map Preparation Example 1 4.5 4.4 4.3 Comparative Example 4 3.7 4.0 3.9 Comparative Example 5 3.6 3.9 3.8

As a result, as compared to Table 3, freshwater fish maeuntang using the seasoning of Preparation Example 1 showed higher scores in aroma, taste, and overall preference, so using the seasoning mixed with the mixing ratio of Preparation Example 1 was better than the seasoning for Maeuntang. is considered to be the most desirable for

Claims (5)

(1) adding water to the aronia leaves and extracting them, adding the aronia leaf extract to the filtered extract, boiling the dried aronia leaves, and then preparing the flesh of the boiled aronia leaves with the skin removed;
(2) preparing soybean paste and soy sauce by separating soybean paste from soy sauce after putting the soybean paste, salt water, and the dried sardines meat prepared in step (1) in a jar and aged;
(3) preparing a herbal broth by adding and extracting hwangchil tree leaves, eugeunpi, sagebrush, licorice, porcine potato, oyster mushroom and jasmine tree to water, followed by filtration;
(4) In 3-4 L of herbal broth prepared in step (3), 270~330 g of minced soybean paste prepared in step (2), 130~170 mL of minced soy sauce, 550~650 g of red pepper powder, 180 freshwater shrimp powder ~220 g, shiitake mushroom powder 180~220 g, deodeok powder 80~120 g, bellflower powder 80~120 g, red ginseng juice 45~55 g, onion powder 18~22 g, green onion powder 36~44 g and soju 36~ Mixing 44 mL to prepare a seasoning; and
(5) A method for preparing a seasoning for freshwater fish maeuntang, comprising the step of aging the seasoning prepared in step (4). delete According to claim 1,
(1) adding water to the aronia leaves and extracting them, adding the aronia leaf extract to the filtered extract, boiling the dried aronia leaves, and then preparing the flesh of the boiled aronia leaves with the skin removed;
(2) 8-12 kg of soybean paste, 25-35 L of brine, and 250-350 g of dried sageum meat prepared in step (1) are put in a jar, aged, and then separated from soy sauce to prepare sageulgi soybean paste and dandelion soy sauce, respectively. step;
(3) In 3-4 L of water, 45-55 g of hwangchil leaves, 27-33 g of Eugeun skin, 18-22 g of sagebrush, 18-22 g of licorice, 18-22 g of licorice, 45-55 g of oak tree and jasmine tree After adding 45-55 g, extracting and filtering to prepare herbal broth;
(4) In 3-4 L of herbal broth prepared in step (3), 270~330 g of minced soybean paste prepared in step (2), 130~170 mL of minced soy sauce, 550~650 g of red pepper powder, 180 freshwater shrimp powder ~220 g, shiitake mushroom powder 180~220 g, deodeok powder 80~120 g, bellflower powder 80~120 g, red ginseng juice 45~55 g, onion powder 18~22 g, green onion powder 36~44 g and soju 36~ Mixing 44 mL to prepare a seasoning; and
(5) A method for preparing a seasoning for freshwater fish maeuntang, comprising the step of aging the seasoning prepared in step (4). 4. The method of claim 3,
(1) After adding 8-12 times (v/w) water to the aronia leaves, extract it at 90-110°C for 50-70 minutes. , preparing the flesh of the boiled mincemeat from which the skin has been removed;
(2) 8-12 kg of soybean paste, 25-35 L of brine, and 250-350 g of dried sage meat prepared in step (1) are put in a jar, aged at 20-30°C for 50-70 days, and then doenjang is prepared from soy sauce. Separating Daseulgi Doenjang and Daseulgi Soy Sauce, respectively;
(3) In 3-4 L of water, 45-55 g of hwangchil leaves, 27-33 g of Eugeun skin, 18-22 g of sagebrush, 18-22 g of licorice, 18-22 g of licorice, 45-55 g of oak tree and jasmine tree After adding 45-55 g, extracting at 90-110° C. for 4-6 hours, followed by filtration to prepare herbal broth;
(4) In 3-4 L of herbal broth prepared in step (3), 270~330 g of minced soybean paste prepared in step (2), 130~170 mL of minced soy sauce, 550~650 g of red pepper powder, 180 freshwater shrimp powder ~220 g, shiitake mushroom powder 180~220 g, deodeok powder 80~120 g, bellflower powder 80~120 g, red ginseng juice 45~55 g, onion powder 18~22 g, green onion powder 36~44 g and soju 36~ Mixing 44 mL to prepare a seasoning; and
(5) A method for preparing a seasoning for freshwater fish maeuntang, comprising the step of aging the seasoning prepared in step (4) in a refrigerator at 4~7℃ for 6~8 days. A seasoning for freshwater fish maeuntang prepared by the method of any one of claims 1, 3, and 4.