KR102445657B1 - Manufacturing method of hard boiled cutlass fish sauce, and hard boiled cutlass fish using this - Google Patents

Abstract

The present invention relates to a seasoning for braised cutlassfish and a method for preparing braised cutlassfish, and more specifically, 5 to 20 parts by weight of bamboo shoots and 5 to 20 parts by weight of reed root based on 100 parts by weight of soy sauce, by heating and decoction and filtering, powdered lotus root 50 ~200 parts by weight, red pepper powder 0.1 to 1.0 parts, starch syrup 20 to 70 parts by weight, apple juice 10 to 30 parts by weight, pear juice 10 to 30 parts by weight, red pepper paste 1 to 5 parts by weight, sugar 1 to 10 parts by weight Boil for 1 to 5 hours to prepare a seasoning base, 100 parts by weight of the seasoning base, 2 to 5 parts by weight radish, 1.7 to 5.1 parts by weight onion, 1.7 to 4.3 parts by weight green onion, 2.6 to 3.1 parts by weight garlic, 0.25 parts by weight of ginger ~0.3 parts by weight, pepper 0.03 to 0.05 parts by weight, alcohol 0.85 to 1.89 parts by weight, anchovy milk 0.17 to 0.2 parts by weight, oligosaccharides 1 to 2 parts by weight, roasted salt 0.2 to 0.5 parts by weight, cheongyang red pepper 0.1 to 3 parts by weight, 2 to 8 parts by weight of beef jerky, 0.3 to 3 parts by weight of green onion, and 0.1 to 0.5 parts by weight of carrageenan are added and heated to prepare a seasoning, and the seasoning is aged at 4°C for 3 days, and then aged at 18°C for 2 days. It relates to a manufacturing method and a method for preparing braised cutlassfish using the seasoning prepared by the above method. The method of the present invention has an effect that allows for simple cooking, and the braised cutlassfish seasoning prepared by the present invention removes the fishy taste such as off-flavor peculiar to cutlassfish, further enhances the unique flavor of cutlassfish, and reduces the saltiness and taste. It is light and has health-helping ingredients, which further enhances the taste and nutrients of braised cutlassfish.

Description

{Manufacturing method of hard boiled cutlass fish sauce, and hard boiled cutlass fish using this}

The present invention relates to a seasoning for braised cutlassfish and a method for preparing braised cutlassfish, and more particularly, the preparation of braised cutlassfish seasoning that has excellent meat quality and can remove the fishy smell of cutlassfish, and uses the seasoning to spread the seasoning to the cutlassfish meat for texture It relates to a manufacturing method of braised cutlassfish with improved

Recently, the consumption of fish is increasing due to the diversification of diet and increased interest in health. In particular, various products related to braised cutlassfish are being presented in Jeju.

Most of the seasonings used in fish are heated and filtered by adding ginger, alcohol, sugar or fructose sugar, caramel color, garlic, etc. to soy sauce, and then adding flavor enhancers such as sodium L-glutamate and potassium sorbate and sodium benzoate. It is common practice to add excipients such as preservatives and dextrin to enhance flavor and shelf life.

Cutlassfish is a food that contains various nutrients evenly, and mainly consists of nutrients such as protein and amino acids. In particular, the amino acids contain many essential amino acids such as lysine, phenylalanine, methionine, leucine, and valine. In addition, the fatty acids constituting the lipid have high contents of EPA and DHA, which are polyunsaturated fatty acids, which are effective in enhancing memory, as well as reducing cholesterol in the blood and preventing circulatory diseases such as arteriosclerosis. Moreover, as it is rich in minerals such as calcium, phosphorus, and sodium, it is good for preventing osteoporosis and supplementing nutrition for growing children.

However, in spite of such a rich nutritional component, many people are reluctant to cook cutlassfish due to the fishy taste caused by rancidity of haircut scales. Thus, in the prior art, various seasonings for removing the fishy taste of cutlassfish were developed and cooked, but all of them completely removed the fishy taste of cutlassfish and at the same time failed to increase the unique taste of cutlassfish.

In particular, cutlassfish among fish is frozen and damaged in the process of thawing and washing, which leads to deterioration of sensory quality. There was a problem that the odor of the strong appeared. Meanwhile, techniques related to various sauces for removing fishy taste and improving texture in braised cutlassfish have been proposed.

For example, Korean Patent Publication No. 1992-0007556 discloses a method for manufacturing a seasoning sauce for fish dishes, and Korean Patent Publication No. 2003-0008558 relates to a method for preparing instant stewed fish and seasoning. In addition, Republic of Korea Patent No. 10-0520390 discloses "a method for preparing a braised cutlassfish sauce by preparing the stock solution and broth of the braised cutlassfish sauce, respectively, and mixing them together to complete it. However, fish using the seasoning prepared in this way As for the product, it is difficult for the seasoning to be absorbed evenly into the meat quality, the meat quality changes excessively, the meat quality becomes crumbly, and the storage performance is poor. There is a problem.

Therefore, while the present inventors were trying to develop a method for manufacturing cutlassfish that improved the health functionality while removing the fishy taste of cutlassfish, soy sauce aged with stone crab, bamboo shoots, reed root and lotus root were used as a seasoning base. The present invention was completed by confirming the reduction of salinity, improvement of sensuality, and enhancement of antioxidant activity by using acorn powder, mung bean powder and grape leaf extract, or by using medicinal herbs concentrated in cheonnyeoncho, cheonma, and hawu. .

It is an object of the present invention to provide a seasoning for braised cutlassfish and a method for preparing braised cutlassfish, which removes the fishy taste of cutlassfish while increasing the light taste and nutrients.

In addition, another object of the present invention is to remove the peculiar odor of hair cut when braised, and to preserve the unique flavor of hair cut with improved texture by allowing the seasoning to be uniformly absorbed in the meat quality. is to provide

In order to achieve the above object, the present invention is 1) based on 100 parts by weight of soy sauce, 5-20 parts by weight of bamboo shoots and 5-20 parts by weight of reed roots are heated and filtered, and powdered lotus root 50-200 parts by weight, red pepper powder 0.1- Mix 1.0 parts by weight, 20 to 70 parts by weight of starch syrup, 10 to 30 parts by weight of apple juice, 10 to 30 parts by weight of pear juice, 1 to 5 parts by weight of red pepper paste, and 1 to 10 parts by weight of sugar and boil for 1 to 5 hours. preparing a; 2) To 100 parts by weight of the seasoning base, radish 2-5 parts by weight, onion 1.7-5.1 parts by weight, green onion 1.7-4.3 parts by weight, garlic 2.6-3.1 parts by weight, ginger 0.25-0.3 parts by weight, pepper 0.03-0.05 parts by weight Parts, alcohol 0.85 to 1.89 parts by weight, anchovy milk 0.17 to 0.2 parts by weight, oligosaccharides 1 to 2 parts by weight, roasted salt 0.2 to 0.5 parts by weight, cheongyang red pepper 0.1 to 3 parts by weight, 2 to 8 parts by weight of tallow, 0.3 to green onions preparing a seasoning by adding 3 parts by weight and 0.1 to 0.5 parts by weight of carrageenan and heating; and 3) aging the seasoning at 4° C. for 3 days and then at 18° C. for 2 days.

In addition, the present invention provides a method for producing braised cutlassfish using the seasoning for braised cutlassfish prepared by the above method.

Hereinafter, the present invention will be described in detail.

1) Based on 100 parts by weight of soy sauce, 5-20 parts by weight of bamboo shoots and 5-20 parts by weight of reed root are heated and filtered, and powdered lotus root 50-200 parts by weight, red pepper powder 0.1-1.0 parts by weight, starch syrup 20- 70 parts by weight, 10 to 30 parts by weight of apple juice, 10 to 30 parts by weight of pear juice, 1 to 5 parts by weight of red pepper paste, and 1 to 10 parts by weight of sugar are mixed and boiled for 1 to 5 hours to prepare a seasoning base; 2) To 100 parts by weight of the seasoning base, radish 2-5 parts by weight, onion 1.7-5.1 parts by weight, green onion 1.7-4.3 parts by weight, garlic 2.6-3.1 parts by weight, ginger 0.25-0.3 parts by weight, pepper 0.03-0.05 parts by weight Parts, alcohol 0.85 to 1.89 parts by weight, anchovy milk 0.17 to 0.2 parts by weight, oligosaccharides 1 to 2 parts by weight, roasted salt 0.2 to 0.5 parts by weight, cheongyang red pepper 0.1 to 3 parts by weight, 2 to 8 parts by weight of tallow, 0.3 to green onions preparing a seasoning by adding 3 parts by weight and 0.1 to 0.5 parts by weight of carrageenan and heating; and 3) aging the seasoning at 4° C. for 3 days and then at 18° C. for 2 days.

In the method for producing braised cutlassfish seasoning of the present invention, the soy sauce is preferably aged with stone crab, and the amount of braised cutlassfish seasoning is preferably 300 to 1200 parts by weight based on 100 parts by weight of cutlassfish.

In addition, in the method for preparing braised cutlassfish seasoning of the present invention, the braised cutlassfish seasoning is acorn powder (Quercus acutissima Carr), mung beanpowder (Vigna radiata L. Wilcze) and grape vine leaf extract (grape vine leaf). powder extract) in the same content, extracted and filtered at a temperature of 100° C. for 10 hours, and concentrated to 6% solids, and 6 parts by weight of the concentrated extract is additionally included with respect to 100 parts by weight of the braised cutlassfish seasoning, or After adding 10 times (v/w) of water to a mixture of , Chunma and Suo in a 1:1:1 weight ratio, the extract extracted at 100° C. for 6 hours was filtered, and then concentrated to 30 brix to prepare a medicinal mixture. And, it is preferable to additionally include 6 parts by weight of the medicinal mixture based on 100 parts by weight of the braised cutlassfish seasoning.

In addition, the present invention provides a method for producing braised cutlassfish using the seasoning for braised cutlassfish prepared by the above method.

The method of the present invention has an effect that allows for simple cooking, and the braised cutlassfish seasoning prepared by the present invention removes the fishy taste such as off-flavor peculiar to cutlassfish, further enhances the unique flavor of cutlassfish, and reduces the saltiness and taste. It is light and has health-helping ingredients, which further enhances the taste and nutrients of braised cutlassfish.

Hereinafter, the present invention will be described in each step.

Step 1: Braised Cutlassfish Seasoning Base

Cutlassfish can also be used as a seasoning base for braised cutlassfish. By using cutlassfish, it has the effect of further improving the flavor of braised cutlassfish.

Basically, based on 100 parts by weight of soy sauce, 5-20 parts by weight of bamboo shoots and 5-20 parts by weight of reed root are heated for 3-4 hours, decocted, filtered, and 50-200 parts by weight of lotus root is ground, red pepper powder 0.1-1.0 Mix ingredients by weight, 20 to 70 parts by weight of starch syrup, 10 to 30 parts by weight of apple juice, 10 to 30 parts by weight of pear juice, 1 to 5 parts by weight of red pepper paste, and 1 to 10 parts by weight of sugar, and boil for 1 to 5 hours to make a seasoning base. manufacture

After cleaning the above ingredients except for haircut, cut into appropriate sizes, put all the ingredients in a container and heat over medium heat to prepare a seasoning base. The heating temperature and time are not particularly limited, and may be performed according to a conventional method for preparing a seasoning base. When it has an appropriate viscosity, stop heating, cool to room temperature, and use for the next step of seasoning preparation.

At this time, the soy sauce is prepared by aging it with stone crab. Specifically, wash the fresh stone crab well, remove the navel, mix the stone crab with sea salt aged for 3 years minus the bittern, and grind it in a mortar, then mature it at room temperature for 72 hours to make the stone crab paste. It is fermented at refrigerated temperature for 6 months. By salting and fermenting these stone crabs, nutrients such as chitosan in the crab shell can be preserved.

Step 2: Preparation of Braised Cutlassfish Seasoning

The preparation of the braised cutlassfish seasoning of the present invention is a process for preparing the braised cutlassfish seasoning of the present invention using the seasoning base prepared in step 1. The seasoning for braised cutlassfish is completed by adding the following ingredients to the seasoning base made as described above and adding or subtracting each other appropriately according to individual preferences.

Prepare the seasoning base prepared in step 1, grind each of the above ingredients through a grinder, and then put it in a container and cook it while heating it over medium heat. The heating temperature and time are not particularly limited, and may be performed according to a conventional seasoning method. The concentration of the seasoning can be adjusted through the heating temperature and time, and the concentration can also be adjusted with water or a seasoning base to match the desired concentration.

Specifically, to 100 parts by weight of the seasoning base, radish 2-5 parts by weight, onion 1.7-5.1 parts by weight, green onion 1.7-4.3 parts by weight, garlic 2.6-3.1 parts by weight, ginger 0.25-0.3 parts by weight, pepper 0.03-0.05 parts by weight Parts, alcohol 0.85 to 1.89 parts by weight, anchovy milk 0.17 to 0.2 parts by weight, oligosaccharides 1 to 2 parts by weight, roasted salt 0.2 to 0.5 parts by weight, cheongyang red pepper 0.1 to 3 parts by weight, 2 to 8 parts by weight of tallow, 0.3 to green onions 3 parts by weight and 0.1 to 0.5 parts by weight of carrageenan are added and heated over medium heat for about 30 minutes to prepare a seasoning.

The content of each of the ingredients in Step 1 and Step 2 is a seasoning ingredient formulation that obtained excellent results in the sensory test of the following experimental example, and it was confirmed that the optimal sensory properties were exhibited in the above content range.

The seasoning prepared by the method for preparing braised cutlassfish seasoning described above may be commercialized after sterilizing and packaging an appropriate amount, or may be used as a seasoning for preparing braised cutlassfish to be described below.

3rd stage: maturation stage of seasoning

The seasoning is aged at 4°C for 3 days, and then aged at 18°C for 2 days.

The braised cutlassfish seasoning prepared in this way has the effect of removing the fishy taste of raw materials and enhancing the protein taste, so it is used as a seasoning for grilled dishes as well as braised cutlassfish, as well as seasoning for all fish dishes such as mackerel and crucian carp. can also be used

4th step: manufacturing step of braised cutlassfish

In addition, the present invention provides braised cutlassfish using the seasoning prepared by the above method. Among the materials used, haircuts can be cleaned and cut to an appropriate size, and it is also possible to use by-products of haircuts such as bones or tails.

1. Specifically, wash the cutlassfish cleanly and cut it to an appropriate size before use. In some cases, the cut cutlassfish can be sprinkled with lemon juice, white wine, salt, pepper and/or sugar and stored for about 10 minutes before use. When the cutlassfish is ready, put it in a container, pour the braised cutlassfish seasoning of the present invention to cover the cutlassfish, and boil it for 20-30 minutes to complete braised cutlassfish. At this time, the amount of the seasoning poured on the cutlassfish is also increased or decreased according to individual preferences, and the more it is added, the deeper the taste can be realized. Preferably, the amount of the seasoning may be 300 to 1200 parts by weight based on 100 parts by weight of the haircut. The braised cutlassfish may be eaten immediately, or may be eaten after refrigeration. If braised cutlassfish are refrigerated, they can be cooked in minutes by heating or using a microwave oven.

Hereinafter, preferred embodiments according to the present invention will be described in detail by presenting more specifically. However, the following examples are provided so that those of ordinary skill in the art can fully understand the present invention, and can be modified in various other forms, and the present invention is limited by the above examples. it is not

<Example 1> Preparation of braised cutlassfish seasoning 1

1) Preparation of Braised Cutlassfish Seasoning Base

Add 1 kg of bamboo shoots and 1 kg of reed root to 10L of soy sauce, heat it for 3 to 4 hours to decoction, filter it, grind 10 kg of lotus root, and then add 50 g of red pepper powder, 5 kg of starch syrup, 2 kg of apple juice, 2 kg of pear juice, 300 g of red pepper paste and 500 g of sugar were added to a 30L pot and heated over medium heat for 2 hours to obtain 5L of seasoning base.

At this time, the soy sauce was prepared by aging it with stone crab. Specifically, wash the fresh stone crab well, remove the navel, mix 70wt% of the stone crab with 3 years of aging sea salt at a ratio of 30wt%, and grind it in a mortar, then heat at 25-28℃ for 72 hours. Aged with aged stone crab. This was fermented for 6 months at a temperature of 4-6 °C. As a result, it was possible to preserve nutrients such as chitosan in the crab shell by salting and fermenting small stone crabs.

2) Preparation of braised cutlassfish seasoning

Radish 150g, onion 160g, green onion 145g, garlic 140g, ginger 14g, cheongyang red pepper 50g, beef brisket 75g, green onion 70g were ground with a grinder. Put 5L of the seasoning base prepared in 1) in a pot, put the pulverized ingredients, add 2 g of pepper, 75 g of alcohol, 9 g of anchovy milk, 75 g of oligosaccharide, 15 g of grilled salt and 15 g of carrageenan, and cook over medium heat for about 30 minutes The seasoning was prepared by heating.

3) ripening stage

The seasoning was aged at 4°C for 3 days and then aged at 18°C for 2 days.

<Example 2> Preparation of braised cutlassfish seasoning 2

Acorn powder (Quercus acutissima Carr), mung bean powder (Vigna radiata L. Wilcze) and grape vine leaf powder extract in the seasoning for braised hairtail of Example 1 in the same amount were added to each extractor in the same amount. The braised cutlassfish was prepared in the same manner as in Example 1, except that 300 g of the concentrated extract prepared by adding, extracting and filtering at a temperature of 100° C. for 10 hours, and concentration to 6% solids was additionally included.

<Example 3> Preparation of braised cutlassfish seasoning 3

After adding 10 times (v/w) of water to a mixture of cheonnyeoncho, cheonma, and succulents in a 1:1:1 weight ratio, the extract extracted at 100° C. for 6 hours was filtered, and then concentrated to 30 brix to obtain a medicinal mixture. prepared, and by mixing 6 parts by weight of the medicinal herb mixture with respect to 100 parts by weight of the braised cutlassfish seasoning of Example 1 to prepare a braised cutlassfish seasoning. The seasoning was refrigerated for 2 days at a temperature of 4·0.5°C, and then 5.3 kg was prepared.

<Example 4> Preparation of braised cutlassfish

Prepare the cutlassfish by dividing it into quarters, and add the seasoning prepared in Examples 1 to 3 (4-1, 4-2, 4-3) or a commercially available seasoning for stewing fish (Comparative Example) to the cutlassfish to give about After standing for 10 minutes, it was rapidly frozen and stored.

<Experimental Example 1> Sensory test

For sensory evaluation, the braised cutlassfish prepared in Example 4 was cooked on the fly, and the off-flavor, texture, flavor, and overall satisfaction were scored according to the following 5-point scale method. The number of evaluation persons was 30, and the results are shown in Table 1 below as an average value.

<Score Criteria>

5 points: Very good. 4 points: Excellent. 3 points: average. 2 points: bad. 1 point: Very bad.

Example 4-1 Example 4-2 Example 4-3 comparative example off-flavor 4.84 4.91 4.81 3.36 texture 4.83 4.86 4.78 3.23 flavor 4.91 4.95 4.88 3.21 Synthesis 4.87 4.91 4.82 3.29

As shown in Table 1, it can be seen that the Example using the braised cutlassfish seasoning of the present invention obtained superior results in all odor, texture, flavor and comprehensive evaluation compared to the comparative example using the conventional seasoning.

In particular, as a result of using bamboo shoots, reed root, and lotus root as seasoning, the taste of the seasoning penetrated deeply into the cutlassfish, and the seasoning was densely distributed on the surface of the cutlassfish, resulting in a very good color and enhanced taste. On the other hand, in Comparative Example, the taste of the seasoning did not penetrate deeply into the cutlassfish, and the viscosity was low, and the seasoning was not densely distributed on the surface of the cutlassfish. was evaluated. In addition, Example 4-2 using acorn powder, mung bean powder and grape leaf extract as a seasoning improved its sensory properties, and Example 4-3 using a seasoning containing a medicinal mixture of extracts and concentrates of cheonnyeoncho, cheonma and succulents. Although its functionality was somewhat decreased compared to Example 4-1, it improved the health functionality as follows.

<Experimental Example 2> Antioxidant activity of drug mixture

In Example 3, the antioxidant activity was measured by hydrogen electron donating ability for the medicinal mixtures extracted and concentrated at a weight ratio of 1: 1: 1 and the medicinal mixtures of various mixing ratios of the other drugs listed in Table 2 below. . Each sample was dissolved in a methanol solvent, 900 μl of a DPPH solution (100 uM) and 100 μl of each sample were mixed and stirred. After reacting this mixed sample in the dark for 30 minutes, absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance for the control was calculated by the following equation.

An = (A0-A)/A0 ㅧ 100

An: Antioxidant activity on DPPH radical scavenging activity (%)

A0: Absorbance of DPPH solution without sample added

A: Absorbance of reaction of DPPH and sample in reaction solution

Drug mixture ratio (w:w) DPPH radical scavenging ability (%) millennial plant celestial horse Ha Soo Oh ○ ○ × 60.9 ○ × ○ 51.4 One One One 75.7 1.5 One 0.5 66.7 0.5 One 1.5 64.5

As a result, it was confirmed that the mixed concentrate prepared after mixing cheonnyeoncho, cheonma, and shuo in a 1:1:1 ratio improved antioxidant activity compared to the concentrate prepared by using some of the ingredients or mixing them in different ratios.

<Experimental Example 3> Measurement of the total polyphenol content of the drug mixture

The total polyphenol content was measured by the Filin-Denis method (Swain, T. et al., J. Sci. Food Agric., 10, 83-88 (1959)), which is widely used as an analytical method. Dissolve 1 mg of each sample in 1 mL of distilled water, add 2 mL of Folin reagent diluted twice to 2 mL of a 10-fold diluted solution, mix well, leave for 3 minutes, and then slowly add 2 mL of 10% Na ₂ CO ₃ . After leaving each drug mixture for 1 hour, absorbance was measured at 700 nm using a spectrophotometer (HITACHI U-2900, Hitachi High-Technologies Co., Kyoto, Japan). At this time, the standard curve of the total polyphenol compound was prepared by measuring the absorbance at 700 nm in the same manner as above by using tannic acid so that the final concentrations were 5, 25, and 50 μg/ml.

Polyphenol compounds are secondary metabolites widely distributed in the plant kingdom, such as flavamoids, catechins, and tannins. In particular, phenolic compounds are known to exhibit an antioxidant action due to their electron donating ability.

In Example 3, the present invention relates to a representative total polyphenol component of the medicinal mixture extracted and concentrated at a weight ratio of 1 : 1 : 1 and the medicinal mixture of various mixing ratios of the other medicines listed in Table 2 in Example 3 measured. The results are shown in Table 3 below.

Drug mixture ratio (w:w) Total polyphenol content (%) millennial plant celestial horse Ha Soo Oh methanol extract water extract ○ ○ × 1.43±0.12 1.24±0.07 ○ × ○ 1.41±0.18 1.11±0.14 One One One 4.43±0.15 4.02±0.16 1.5 One 0.5 3.41±0.19 3.14±0.15 0.5 One 1.5 3.44±0.11 3.24±0.18

As a result, the medicinal mixture of Example 3 was increased by about 3 to 4 times compared to the medicinal mixture lacking Chunma or Shuo, and increased by about 30% compared to the medicinal mixture of other mixing ratios. Measurement of total polyphenol content In all examples, the methanol extract showed a higher content than the water extract.

It was found that the total polyphenol content of the drug mixture of Example 3 was increased, which is considered to be increased because a compound with low oxidation property was converted into a substance with high antioxidant property or a compound related to antioxidant activity was leaked. That is, it is judged that the polyphenol content is also increased due to the increase of the phenolic substances such as p-hydroxybenzyl alcohol, p-hydroxybenzaldehyde, vanillyl alcohol, and vanillin of Cheonnyeocho, Cheonma, and Suo. Phenolic substances give plants a unique color and are deeply involved in the taste of food. Antioxidant substances obtained from natural products are mainly phenolic compounds and flavonoid compounds. In particular, caffeic acid, chlorogenic acid, and gentistic acid are strong antioxidants. It works.

<Experimental Example 4> Salinity measurement

10 g of each of the general braised cutlassfish prepared by Comparative Example and the braised cutlassfish prepared in Example 4 were cut and ground in a mixer, and 40 g of water was added to dilute. The salinity was measured by filtration (Refactometer). As a result, the salinity of hairtail according to the comparative example was 2.8%, and the salinity of hairtail according to Examples 4-1 to 4-3 was measured to be 1.4%, 1.6%, and 1.5%, respectively. Therefore, the braised cutlassfish production method of the present invention can reduce sodium intake by lowering salt, and thus can be provided as food for patients requiring low-salt diet, such as blood pressure and kidney disease.

As mentioned above, although the present invention has been described in detail with reference to preferred embodiments, the present invention is not limited to the above embodiments, and various modifications can be made by those skilled in the art within the scope of the technical spirit of the present invention. This is possible.

Claims (6)

1) Based on 100 parts by weight of soy sauce, 5-20 parts by weight of bamboo shoots and 5-20 parts by weight of reed root are heated and filtered, and powdered lotus root 50-200 parts by weight, red pepper powder 0.1-1.0 parts by weight, starch syrup 20-70 parts by weight preparing a seasoning base by mixing 10 to 30 parts by weight of apple juice, 10 to 30 parts by weight of pear juice, 1 to 5 parts by weight of red pepper paste, and 1 to 10 parts by weight of sugar and boiling for 1 to 5 hours;
2) To 100 parts by weight of the seasoning base, radish 2-5 parts by weight, onion 1.7-5.1 parts by weight, green onion 1.7-4.3 parts by weight, garlic 2.6-3.1 parts by weight, ginger 0.25-0.3 parts by weight, pepper 0.03-0.05 parts by weight Parts, alcohol 0.85 to 1.89 parts by weight, anchovy milk 0.17 to 0.2 parts by weight, oligosaccharides 1 to 2 parts by weight, roasted salt 0.2 to 0.5 parts by weight, cheongyang red pepper 0.1 to 3 parts by weight, 2 to 8 parts by weight of tallow, 0.3 to green onions preparing a seasoning by adding 3 parts by weight and 0.1 to 0.5 parts by weight of carrageenan and heating; and
3) aging the seasoning at 4°C for 3 days and then at 18°C for 2 days, a method of producing braised cutlassfish seasoning comprising;
The braised cutlassfish seasoning is prepared by adding acorn powder (Quercus acutissima Carr), mung beanpowder (Vigna radiata L. Wilcze) and grape vine leaf powder extract in the same amount to each extractor at 100°C. Extracted and filtered at a temperature for 10 hours, concentrated to a solid content of 6%, and further comprising 6 parts by weight of the concentrated extract based on 100 parts by weight of the braised cutlassfish seasoning.
The method according to claim 1, wherein the soy sauce is aged with stone crab.
The method of claim 1, wherein the added amount of braised cutlassfish seasoning is 300 to 1200 parts by weight based on 100 parts by weight of braised cutlassfish.
delete According to claim 1, wherein the braised cutlassfish seasoning is an extract extracted at 100 ℃ for 6 hours after adding 10 times (v/w) water to a mixture of cheonnyeoncho, cheonma, and sauerkraut in a 1:1:1 weight ratio. After filtration, the mixture is concentrated to 30 brix to prepare a medicinal herb mixture, and 6 parts by weight of the medicinal herb mixture is additionally included with respect to 100 parts by weight of the braised hairtail seasoning.
A method for producing braised cutlassfish using the seasoning for braised cutlassfish prepared by the method of any one of claims 1 to 3 and 5.