KR102459121B1 - Manufacturing method of stir-fried small octopus - Google Patents

Abstract

The present invention relates to a method for preparing stir-fried webfoot octopus. The method for preparing stir-fried webfoot octopus, according to the present invention, comprises: a webfoot octopus sediment removal step; a webfoot octopus washing step; a webfoot octopus low-temperature aging step; a primary stir-frying step; a webfoot octopus seasoning step; a secondary stir-frying step; a direct heating step; and a boiling down step. According to the present invention, the quality of a product can be improved and consumer preference can be improved.

Description

How to make stir-fried zucchini {MANUFACTURING METHOD OF STIR-FRIED SMALL OCTOPUS}

The present invention relates to a method for producing stir-fried juniper octopus, and more particularly, it is possible to satisfy the aesthetic sense of consumers by removing the peculiar smell of zucchini while maintaining a soft and bouncy texture, as well as imparting a fire taste and a non-flavouring flavor to the zucchini. It relates to a method for preparing stir-fried octopus, which can improve the taste and flavor of zucchini.

The octopus has 8 legs on its body, similar to that of an octopus, but compared to an octopus, its body length is about 20 cm, which is on the smaller side.

The legs of the octopus are almost the same length, about twice the size of the body, and the mantle that surrounds the body is as thin as an egg.

There is a long square pattern between the eyes of the juniper, and there is a wheel-shaped circle pattern on both sides of the lower part of the eye, all of which are gold. The color of the body varies a lot, but it is usually purple gray.

Zucchini is low in calories and rich in essential amino acids, so it is good for dieting, and contains a large amount of unsaturated fatty acids such as DHA, which has the effect of reducing blood cholesterol levels, thereby preventing cardiovascular diseases such as high blood pressure and hyperlipidemia.

In addition, octopus contains a large amount of taurine, which is good for recovery from fatigue, relieves eye fatigue and protects eyesight. It can help to improve the complexion of the skin.

In addition, octopus is rich in DHA, which can help improve memory and prevent dementia.

In this method of trimming the octopus, cut a scabbard on the part where the head and legs of the octopus are connected, and use a knife to gently push the connecting part of the ink to remove the ink tube. The cut octopus prepared in this way is frozen and stored.

On the other hand, zucchini can be lightly blanched and eaten sashimi with the seasoning of red pepper paste, but they are mainly eaten fried.

Stir-fried octopus is a food seasoned with red pepper powder and red pepper paste and stir-fried in a short time over high heat. Compared to octopus or squid, the meat is soft and chewy, so it is mainly eaten as a side dish or side dish.

As described in Registered Patent No. 10-1564177 (Registration date: October 22, 2015), 35 g of cooking oil is put in a frying pan, and using a direct fire heating means installed on the top of the frying pan, 180 ° C. or higher 133 g of zucchini, 60 g of cabbage, 3 g of Vietnamese red pepper powder and 53 g of purified water, white sugar, red pepper powder, red pepper powder, red pepper paste, sodium L-glutamate, garlic, mixed soy sauce, high fructose, refined salt, and black pepper powder The first step of roasting and heating using the heating means for 50 to 70 seconds, the second step of adding 35 g of immersion wine and heating and roasting using the heating means for 50 to 70 seconds, and 24 g of starch syrup 20 A third step of heating and roasting using the heating means for ~40 seconds, and a step of mixing 1 to 5 g of bread crumbs into the roasted material can be prepared by a method for stir-frying and the like.

Stir-frying zucchini for a long time has a problem in that a lot of moisture in the zucchini is lost, resulting in water, and the size of the zucchini shrinks and becomes tough, and the seasoning can be burned due to high heat.

Accordingly, there is a need for a technology capable of manufacturing the stir-fried octopus, which can give the zucchini and seasoning so that the zucchini and seasoning can be well harmonized, and impart a fire taste and an unscented taste while maintaining the chewy texture of the zucchini.

The present invention has been proposed to solve the above-described problems, and it is possible to prevent the seasoning from being absorbed into the zucchini by removing the peculiar smell and salty smell of the zucchini while maintaining the soft and plump texture of the meat while preventing the taste of the zucchini and the seasoning from being felt separately. It is an object of the present invention to provide a method for preparing stir-fried jukumi.

In addition, an object of the present invention is to provide a method for producing stir-fried octopus, which can improve the taste and flavor of zucchini by imparting a fire taste and a non-flavor to the zucchini.

On the other hand, an object of the present invention is to provide a method for producing stir-fried octopus, which can satisfy consumers' perspectives by cooking the color of zucchini to stand out in a healthy and fresh way.

The problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

According to the present invention for achieving the above object, the method for producing stir-fried zucchini according to the present invention includes immersing frozen zucchini with a body length of 10 to 15 cm in cold water for 7 to 8 hours to prevent spoilage and thawing when the degreasing period is from June to September. After immersion in pre-prepared flour water for 4 to 5 hours, decompression is performed, and when the desensitization period is from October to May, frozen zucchini having a body length of 10 to 15 cm is immersed in the flour water for 11 hours to 12 hours. After the decomposition step, and the step of washing in running water to remove impurities of the juniper after the decomposition, the washed squid is widely spread at 0 ° C. to 5 ° C. for 1 to 2 days. A low-temperature aging step for zucchini to maintain the soft and bouncy texture of zucchini by removing the moisture from it, and cooking oil and red pepper powder in a frying pan heated over low heat to make red pepper oil, then add the aged and low-temperature zucchini for a spicy taste The first step of stir-frying to improve the umami and permeation, the seasoning, sugar, and garlic to the roasted zucchini, and the zucchini seasoning step of stir-frying over low heat, and stir-frying the seasoned zucchini over medium heat with vegetables 1 The second stir-frying step of adding tea and roasting, and the direct heating step of frying the mixture after the second stir-frying step over high heat while stirring the mixture 50 to 80 times in a direct heating method through a direct heating heater installed on the top of the frying pan And, after the direct heating, the second input of vegetables, and then cooking by adding starch for 1 to 5 minutes on low heat while stirring, and the wheat flour, 5 to 15 parts by weight of wheat flour based on 100 parts by weight of cold water It is prepared by mixing, and the mixture is, with respect to 100 parts by weight of the zucchini, 50 to 70 parts by weight of the edible oil, 50 to 70 parts by weight of the red pepper powder, 2 to 9 parts by weight of the seasoning, 3 to 10 parts by weight of the sugar, Consists of 2 to 15 parts by weight of garlic, the seasoning is at least one of salt, soy sauce powder, garlic powder, pepper powder, onion powder may include more than one.

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As described above, according to the present invention, by removing the miscellaneous and salty smell of the octopus so that the meat quality of the octopus is not damaged, the soft and bouncy texture is maintained, and the nutritional components of the octopus are maintained and the unique taste of the octopus is prevented from being deteriorated. It not only satisfies the taste of consumers by preventing the taste of octopus and seasoning from being felt separately while allowing the seasoning to be absorbed into the octopus, but also has the effect of improving the quality of the product and enhancing consumer preference.

In addition, there is an effect that can improve the satisfaction of the consumer while being able to enhance the flavor when the consumer ingested by imparting a fire taste and a non-flavor to the octopus.

In addition, the seasoning sticks to the zucchini and gives it a red color, which has the effect of satisfying the consumer's point of view and stimulating the appetite.

1 is a flowchart of a method for preparing stir-fried octopus according to an embodiment of the present invention;
Figure 2 is a real photo showing the step of ripening jukumi in the method for producing stir-fried zucchini according to an embodiment of the present invention;
3 is a direct-heat heater used for preparing stir-fried octopus according to an embodiment of the present invention;
Figure 4 is a real photograph showing the direct heating step in the method for producing stir-fried jjukkumi according to an embodiment of the present invention;
5 is a stir-fried jukumi prepared by the method for preparing stir-fried juniper according to an embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, a method for producing stir-fried octopus according to the present invention will be described in detail.

1 is a flowchart of a stir-fried juniper octopus according to an embodiment of the present invention, and FIG. 2 is a real photograph showing the step of ripening jukumiki in the method for preparing stir-fried octopus according to an embodiment of the present invention, and FIG. 3 is a diagram of the present invention It is a direct-fire heater used for manufacturing stir-fried octopus according to an embodiment, and FIG. 4 is a real photograph showing the direct heating step in the method for preparing stir-fried octopus according to an embodiment of the present invention, and FIG. 5 is an embodiment of the present invention. It is stir-fried octopus prepared by the method

In adding reference numerals to the components of the drawings, only the same components are to have the same reference numerals as possible even if they are displayed on different drawings, and a known function determined to unnecessarily obscure the gist of the present invention. and a detailed description of the configuration will be omitted. Also, directional terms such as 'top', 'bottom', 'front', 'back', 'lead', 'front', 'rear', etc. are used in connection with the orientation of the disclosed figure(s). The directional terminology is used for purposes of illustration and not limitation, as components of embodiments of the present invention may be positioned in various orientations.

As shown in FIG. 1, in the method for preparing stir-fried octopus according to a preferred embodiment of the present invention, first, the octopus is selected and prepared.

It is preferable to select the one with a distinct sucker of the leg and a body length of 10 cm to 15 cm.

When the body length of the octopus is less than 10 cm, it is difficult to feel the texture of the octopus and it is difficult to ingest the nutrients of the octopus. can lower

In addition, as the main octopus, frozen octopus may be used.

Thereafter, the octopus is immersed in flour water prepared by dissolving wheat flour in cold water for 4 to 12 hours to decompress (S100).

The cold water is preferably 0 °C to 10 °C. The reason for this is to defrost and harm the octopus while preventing it from spoiling.

The flour is dissolved in the cold water and adheres to the octopus to adsorb the essence and impurities of the octopus, thereby shortening the decomposition time and removing the slippery and foul smell of the octopus. Here, when preparing wheat flour by dissolving wheat flour in cold water, the wheat flour should be mixed with the cold water while finely sieved through a sieve so that the wheat flour is well dissolved in the cold water.

The wheat flour is prepared by mixing 5 to 15 parts by weight of wheat flour with respect to 100 parts by weight of cold water.

When mixing less than 5 parts by weight of wheat flour with respect to 100 parts by weight of the cold water, there is a problem in that it is difficult to remove the slippery and bad smell of the octopus, and when mixing in excess of 15 parts by weight of flour with respect to 100 parts by weight of the cold water There is a problem that the taste is bitter when ingested due to the flour.

It is preferable that the time for immersing the zucchini in the flour water is different depending on the time of the year of the zucchini.

When the decomposition period of the zucchini is from October to May, the octopus is immersed in the flour water for 11 to 12 hours to desensitize.

When the octopus is immersed for less than 11 hours, it is difficult to remove the essence and odor of the octopus without thawing, and when the octopus is immersed for more than 12 hours, a large amount of moisture of the octopus is lost and the texture is deteriorated. There is a problem being

On the other hand, when the year monitoring period of the zucchini is from June to September, the process of immersing the zucchini in cold water for 7 to 8 hours before immersing the zucchini in the flour water is further included (S110).

In other words, in the case of the summer season from June to September, immerse the octopus in cold water for 7 to 8 hours, and then immerse it in wheat flour prepared by mixing the cold water and wheat flour for 4 to 5 hours. make it

When the octopus is immersed in cold water for less than 7 hours, it is difficult to wash because impurities of the octopus do not escape. .

In addition, when the zucchini immersed in the cold water is immersed in wheat flour for less than 4 hours, it is difficult to absorb and remove the essence and impurities of the zucchini, and it is difficult to remove the miscellaneous smell. There is a problem that the starchy flour can be easily spoiled at high temperatures, which can adversely affect the taste and quality of octopus.

Therefore, in the case of the summer season, the flour may be spoiled due to the high temperature. Therefore, after immersing the zucchini in cold water, it is immersed in wheat flour prepared by dissolving the flour in the cold water.

The zucchini immersed in the flour water is washed in running water (S200).

In order to remove the flour adsorbed on the impurities of the zucchini immersed in the flour water, the juniper is washed with flowing water.

The washed zucchini is aged for 1 to 2 days in a low-temperature storage at 0° C. to 5° C. to remove the peculiar salty water of the zucchini (S300).

Here, as shown in FIG. 2, the washed octopus is spread and aged so as not to overlap each other in a basket having a plurality of holes, so that the characteristic salty water of the octopus can escape while maintaining the shape of the octopus.

When the washed zucchini is aged at less than 0 ℃, the texture of the zucchini is frozen and the texture is lowered. There is a problem that consumers' preference is lowered due to the unique scent of

When the washed zucchini is aged over 5 ° C., the zucchini can be easily spoiled, and when aged for more than 2 days, a large amount of moisture of the zucchini is evacuated, resulting in poor taste and texture. have.

Accordingly, by aging the washed zucchini in a low-temperature storage at 0° C. to 5° C. for 1 to 2 days, the salty water and salty smell of the zucchini can be additionally removed while the zucchini is gently removing moisture, thereby improving the texture of the zucchini. be able to

In addition, even if the frozen zucchini is used by aging the zucchini, moisture generated while the frozen zucchini is thawed can be removed, thereby helping to maintain the soft and bouncy texture of the zucchini.

Put edible oil and red pepper powder in a frying pan heated over low heat and stir-fry, then put the aged zucchini and fry first (S400). At this time, the zucchini must be roasted in a cold state to maintain its shape and to have a bouncy texture.

The frying pan is preferably a wok, which is a hollow frying pan used when cooking Chinese food, etc., but is not limited thereto.

The frying pan can be heated on a low heat to prevent sticking when the ingredients for preparing stir-fried scallops are added later.

Here, the intensity of the fire may be less than about 130° C. based on a normal gas fire, and in the case of other heating devices other than gas, the temperature may be changed.

By frying cooking oil and red pepper powder in the frying pan first to prepare red pepper oil, the spicy taste can be well permeated into the zucchini, and it can help to improve the umami taste.

When the first stir-fry, 50 to 70 parts by weight of cooking oil and 50 to 70 parts by weight of red pepper powder are mixed and fried with respect to 100 parts by weight of the zucchini.

If less than 50 parts by weight of the edible oil is mixed with respect to 100 parts by weight of the zucchini, it may burn when frying materials other than the octopus, and when mixed in excess of 70 parts by weight of the edible oil, the problem of oily and slippery due to a large amount of edible oil have.

In addition, when less than 50 parts by weight of the red pepper powder is mixed with respect to 100 parts by weight of the zucchini, there is a problem that not only the spicy taste and flavor of the red pepper is lowered, but also the color of the fried zucchini which is completed later is reduced, and the red pepper powder exceeds 70 parts by weight When mixed together, the spicy taste becomes stronger and the aftertaste is not pleasant due to the bitter taste of red pepper powder.

Add seasoning, sugar, and garlic to the roasted zucchini, and stir-fry for a second time on low heat while stirring (S500).

The seasoning should include at least one of salt, soy sauce powder, garlic powder, pepper powder, and onion powder, and is preferably prepared by including salt, soy sauce powder, garlic powder, pepper powder, onion powder, and the like.

The seasoning may use a seasoning having a spicy taste and a sharp taste, and it will be possible to improve the umami taste in the finished stir-fried octopus later.

In addition, the sugar softens the meat quality of the zucchini so that seasoning, garlic, red pepper powder, and other seasonings can be absorbed into the zucchini.

Garlic activates metabolism due to its allicin component, can help recover from fatigue like the effect of zucchini, and can add a bitter taste to stir-fried zucchini.

Put 2 to 9 parts by weight of the seasoning, 3 to 10 parts by weight of sugar, and 2 to 15 parts by weight of garlic with respect to 100 parts by weight of the zucchini and stir-fry.

When less than 2 parts by weight of the seasoning is added with respect to 100 parts by weight of the zucchini, the umami taste may be reduced, and when more than 9 parts by weight of the seasoning is added, there is a problem in that the salty and spicy taste are strong.

In addition, when less than 3 parts by weight of the sugar is added to 100 parts by weight of the octopus, it is difficult to make the meat quality of the octopus flexible, so the absorption power of the seasoning of the octopus may be reduced. There is a problem that the sweetness of the fried jukumi stir-fry may deteriorate the overall taste.

When it is added in less than 2 parts by weight of garlic, it is difficult to show the aroma and taste of garlic, and when it is added in excess of 15 parts by weight of garlic, the characteristic bitter and salty taste of garlic is strong, so that only the taste of garlic appears when ingested.

At this time, the garlic can be adjusted according to the taste of the consumer.

After adding seasoning, sugar, and garlic to the zucchini as described above, stir-fry for 1 to 5 minutes on low heat that is less than about 130°C.

After adding seasoning, sugar, and garlic to the zucchini, stir-fry over low heat to prevent the zucchini from burning while stirring, and to apply the seasoning, sugar, and garlic to the zucchini so that the zucchini can be absorbed evenly while stirring. be able to

At this time, if the seasoning, sugar, and garlic are added to the zucchini and then roasted on low heat for less than 1 minute, the seasoning, sugar, and garlic seasoning is difficult to be absorbed in the zucchini. There is a problem that the texture of jjukkumi can be tough.

The vegetables are first added to the second roasted zucchini and roasted over high heat (S600).

The vegetable preferably includes at least one of chopped cabbage, chopped onion, chopped green onion, and chopped carrot, and may consist of chopped cabbage, chopped onion, chopped green onion, and chopped carrot.

When the secondary roasted zucchini starts to boil over medium heat, add the vegetables and stir-fry.

The intensity of the fire may refer to a temperature of 200° C. or higher for a high fire based on a normal gas, but the temperature may be changed depending on the heating device.

As the vegetables are roasted, the subtle sweetness of the vegetables is expressed so that they can be absorbed by the octopus.

Here, the primary input vegetable may be mixed with 7 to 15 parts by weight based on 100 parts by weight of the zucchini, and when less than 7 parts by weight is mixed with respect to 100 parts by weight of the zucchini, it is difficult to add the sweetness of the vegetable, and 15 parts by weight When mixed in excess of parts, there is a problem in that the moisture of the vegetables increases and the taste becomes bland.

A mixture is prepared while the second roasted octopus and vegetables are roasted.

While frying the mixture over high heat, stir-fry the mixture 50 to 80 times with a direct heater (S700).

3 to 4 , the direct heater may be installed on the upper portion of the frying pan, and may emit a flame into the frying pan.

While the mixture is roasted on a high heat, flames are emitted from the direct heater to apply strong fire to the lower and upper portions of the frying pan, thereby imparting incense and fire flavor to the mixture in the frying pan.

When frying the mixture, it is necessary to stir-fry while creating a flame between the octopus using a spatula with a long handle.

The intensity of the fire may refer to a temperature of 200° C. or higher for a high fire based on a normal gas, and the temperature may be changed according to the type of heating device.

At this time, if the mixture is stirred less than 50 times, it is difficult to impart a bad taste and an unflavored flavor to the zucchini. There is a problem that food can get tired easily due to incense. Accordingly, the mixture is most preferably roasted while stirring 50 to 80 times.

Vegetables are secondarily added to the direct heating mixture, and then simmered for about 1 to 5 minutes over low heat while stirring (S800).

Here, the second input vegetable allows the consumer to feel the crisp texture and original taste of the vegetable when the finished stir-fried octopus is consumed.

The secondary input vegetables may be mixed with 7 to 15 parts by weight based on 100 parts by weight of the jjukkumi. When mixing less than 7 parts by weight of the secondly added vegetables with respect to 100 parts by weight of the zucchini, consumers cannot feel the taste of the vegetables, and when the secondly added vegetables are mixed in excess of 15 parts by weight, vegetables When ingested, the taste of zucchini may deteriorate.

The reason why vegetables are secondarily added to the directly heated mixture and then cooked while stirring is that seasoning, sugar, etc. are absorbed into the zucchini, and the taste of zucchini, seasoning, and sugar can be prevented from being felt separately. That is, seasoning, sugar, and other seasonings are infused into the zucchini, and the taste of the finished zucchini stir-fry can be improved.

If the mixture containing the secondary vegetables is cooked for less than 1 minute at a low heat of 130 ° C., the vegetables may not be cooked. there is a problem with

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In the process of adding vegetables to the directly heated mixture for a second time and then cooking it on low heat for 1 to 5 minutes while stirring, starch may be added to control the concentration.

It is preferable to add a small amount of the starch, and the concentration can be adjusted so that the finished stir-fried zucchini can be easily consumed in the future. be able to give

That is, after adding vegetables to the directly heated mixture, a small amount of starch is added while stirring, and simmered for 1 to 5 minutes at low heat to complete the stir-fried octopus as shown in FIG. 5 .

The stir-fried zucchini prepared as described above removes the odor and salty smell of zucchini without damaging the meat quality of the zucchini, so you can feel the soft and bouncy texture when ingested. This can be prevented and the quality of the product can be improved. In particular, it is possible to not only satisfy the taste of consumers, but also to improve the quality of products and to improve consumer preference by preventing the taste of octopus and seasoning from being felt separately while allowing the seasoning to be absorbed into the octopus.

In addition, it is possible to improve the satisfaction of the consumers while providing a fire taste and a non-flavor to the octopus to remove the bad smell of the octopus, and to enhance the flavor when consumed by the consumer.

In addition, the seasoning sticks to the zucchini and gives it a red color, which has the effect of satisfying the consumer's point of view and stimulating the appetite.

Example

(1) Zucchini decomposition stage

The selected zucchini is immersed in flour water prepared by dissolving wheat in cold water for 4 to 12 hours to decompose.

The wheat flour is prepared by dissolving 10 parts by weight of wheat flour in 100 parts by weight of cold water at 5°C.

At this time, when the monitoring period of the zucchini is from October to May, the octopus is immersed in the wheat flour for 12 hours to decompose.

On the other hand, if the year monitoring period of the zucchini is from June to September, immerse the zucchini in the cold water for 7 hours, then dissolve the flour in the cold water in which the zucchini is immersed and immerse it in flour water prepared for 5 hours. relieve

(2) step of washing octopus

Washing the octopus immersed in the flour water under running water.

(3) Zucchini ripening stage

After spreading the washed octopus in a basket, it is aged for 1 day in a low-temperature storage at 2°C.

(4) 1st stir-fry step

In a frying pan heated over low heat, add cooking oil and red pepper powder and stir-fry, then add the aged zucchini and stir-fry.

At this time, 57 parts by weight of the edible oil and 57 parts by weight of red pepper powder are used with respect to 100 parts by weight of the juniper.

(5) Second stir-fry step

After adding seasoning, sugar, and garlic to the first roasted zucchini, stir-fry over low heat while stirring.

3 parts by weight of the seasoning, 4 parts by weight of sugar, and 3 parts by weight of garlic are mixed with respect to 100 parts by weight of the zucchini.

(6) 3rd stir-fry step

While frying the second roasted zucchini over high heat, add the vegetables first and fry for 2 minutes.

It is prepared as a mixture while the second roasted octopus and vegetables are roasted.

The vegetable consists of chopped cabbage, chopped onion, chopped green onion, and chopped carrot.

(7) direct heating step

While the mixture roasted in the third stir-frying step is roasted over high heat, the mixture is stirred while stirring 60 times in a direct heating method through the direct heater.

(8) Afforestation stage

Vegetables are added to the mixture directly heated by direct heating, and then simmered for about 2 minutes over low heat while stirring to complete. At this time, a small amount of starch is added to control the concentration.

Experimental example 1 [sensory test]

In this experimental example, a sensory test was performed on the stir-fried octopus prepared in Example 1. The sensory test technique was conducted on 30 people, divided into 5 items such as color, aroma, taste, texture, and overall preference, and was measured using a 10-point preference scale method, and the results are shown in Table 1 below.

As shown in Table 1 below, it can be seen that overall excellent evaluation was received in all items.

Item Example color 9.5 incense 9.5 taste 9.8 sense of organization 9.6 overall sign 9.6

The embodiments of the present invention described above and shown in the drawings should not be construed as limiting the technical spirit of the present invention. The protection scope of the present invention is limited only by the matters described in the claims, and those skilled in the art can improve and change the technical idea of the present invention in various forms. Accordingly, such improvements and modifications will fall within the protection scope of the present invention if they are obvious to those of ordinary skill in the art.

Claims (5)

In the case of the decommissioning period from June to September, thawed frozen zucchini with a body length of 10 to 15 cm in cold water for 7 to 8 hours to prevent spoilage, and then immersed in pre-prepared flour water for 4 to 5 hours to release it. , when the period is from October to May, a step of immersing frozen zucchini having a body length of 10 to 15 cm in the flour water for 11 to 12 hours;
After the decomposition, the step of washing the juniper in running water to remove the impurities of the juniper;
A low-temperature aging step for octopus by spreading the washed zucchini at 0 ° C. to 5 ° C. for 1 to 2 days and aging while removing moisture generated as the frozen zucchini thaws to maintain the soft and tangy texture of the zucchini;
The first stir-fry step of adding cooking oil and red pepper powder to a frying pan heated over low heat to make red pepper oil, then adding the aged and low-temperature zucchini to enhance the spiciness and umami taste;
A zucchini seasoning step of adding seasoning, sugar, and garlic to the roasted zucchini, and stir-frying them over low heat;
A second stir-frying step of frying the seasoned zucchini over medium heat by first adding vegetables and frying;
A direct heating step of frying the mixture after the second stir-frying step over high heat while stirring the mixture 50 to 80 times in a direct heating method through a direct heating heater installed on the upper part of the frying pan;
After the direct heating, the second input of vegetables is added, and starch is added to low heat for 1 to 5 minutes while stirring, including a stewing step,
The wheat flour is prepared by mixing 5 to 15 parts by weight of wheat flour with respect to 100 parts by weight of cold water,
The mixture is, with respect to 100 parts by weight of the zucchini, 50 to 70 parts by weight of the edible oil, 50 to 70 parts by weight of the red pepper powder, 2 to 9 parts by weight of the seasoning, 3 to 10 parts by weight of the sugar, 2 to 15 parts by weight of the garlic made up of wealth,
The seasoning, salt, soy sauce powder, garlic powder, pepper powder, onion powder, characterized in that it comprises at least one or more of the stir-fried jjukkumi manufacturing method. delete delete delete delete

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