KR102485508B1 - How to make rich Codfish Soup - Google Patents

Abstract

The present invention relates to a method for preparing rich codfish soup. The method for preparing rich codfish soup, according to the present invention, comprises: a marsh clam broth preparation step (S10); a codfish broth preparation step (S20); a low-temperature aging step (S30); and a completion step (S40). According to the present invention, the preference of codfish soup can be significantly improved.

Description

How to make Jinguk Daegutang {How to make rich Codfish Soup}

The present invention relates to a method for manufacturing Jinguk Daegutang, and more particularly, by brewing clam broth having a clam-specific flavor from clams, brewing cod stock having a cool taste and flavor unique to cod from cod, and mixing it with clam broth Made with Daegu-tang, the made Daegu-tang has a cool taste and richer flavor as the unique flavors of clams and cod are harmonized, which can greatly improve the preference of Daegu-tang, as well as various nutrients contained in clams and cod. It relates to a method for manufacturing Jingu Daegu-tang, which can help the health of consumers by expecting various beneficial effects on the human body.

In general, cod (大口) is a saltwater fish belonging to the cod family. The body color is light grayish brown, the belly is white, there are patterns on the dorsal fin and flanks, and there is a beard on the lower jaw. Cold-water deep-sea fish distributed in the East and West Seas migrate to coastal bays during the winter spawning season, and only Jinhae, Gyeongsangnam-do is a famous breeding ground.

Cod has a low lipid content compared to other fish species, and is characterized by its lightness. A representative food using such cod is Daegu-tang, which has a light and cool taste.

However, conventional Daegu-tang had some limitations in securing the deep flavor and nutritional components of Daegu-tang due to the nature of making Daegu-tang with cod as the main ingredient.

The present invention has been proposed to solve various problems as described above, the purpose of which is to brew clam broth having a clam-specific flavor from clams, and cod broth having a cool taste and flavor unique to cod from cod. By mixing clam broth and making it into real codfish soup, the produced real codfish soup can greatly improve the preference of codfish soup as the unique flavors of clams and cod are harmonized and the cool taste and flavor become more intense. It is to provide a method for manufacturing Jingu Daegu-tang that can help the health of the consumer by expecting various effects beneficial to the human body with various nutrients included.

In addition, it is to provide a method for manufacturing real cod soup that can provide more delicious cod soup to consumers by further improving the flavor and savory taste of cod soup through various ingredients added together with cod and clams.

In addition, it is to provide a method for manufacturing Jingu Daegu-tang that can induce a more intense flavor of Jin-gu Dae-tang through the seasoning added to Jin-gu Dae-tang according to the taste of the consumer and at the same time provide the health benefits of slugs.

In order to achieve the above object, according to the present invention, the method for preparing daegu-tang is prepared by adding 200 to 800 g of clam chowder, 500 to 1000 g of radish, 100 to 300 g of green onion roots, 50 to 150 g of green onion stems, and 200 to 400 g of dried radish skin in 16 liters of water. , After heating for 50 to 70 minutes over medium heat until 25 to 35% of the water is reduced, the remaining ingredients are filtered out to prepare clam broth (S10); And, 4 to 5 kg of cod in 16 liters of water After adding 200 to 300 ㏄ of alcohol, 10 to 30 g of bay leaves, and 5 to 250 g of natural seasonings, heating them over medium heat for 20 minutes, filtering out the cod and remaining ingredients to make cod broth (S20) And, a low-temperature aging step (S30) of aging the cod recovered in the cod broth manufacturing step (S20) at 5 to 15 ° C. for 1 to 3 hours; and, after mixing the clam broth and cod broth, minced garlic 50 to 150 g, 50 to 150 g of liver onion, 100 to 300 g of green onion, and 500 to 1000 g of boiled radish, and then adding the cod aged through the low-temperature aging step (S30), heating over a slightly high heat for 5 minutes to complete the real cod soup Completion step (S40); including,
It is further included;
In the ginger seasoning manufacturing step (S50), 300 g of red pepper powder, 200 cc of orange liquid, 400 cc of Hwanman vinegar, 200 g of starch syrup, 50 g of sugar, 50 g of minced garlic, and 30 g of slug powder are mixed and stirred, followed by aging for 3 to 5 days It is characterized in that it is prepared with seasoning.

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As described above, according to the method for manufacturing Jinkuk Daegu-tang according to the present invention, clam broth having a clam-specific flavor is brewed from clams, and cod stock having a cool taste and flavor unique to cod is brewed from cod and mixed with clam broth. Made with Daegu-tang, the made Daegu-tang has a cool taste and richer flavor as the unique flavors of clams and cod are harmonized, which can greatly improve the preference of Daegu-tang, as well as various nutrients contained in clams and cod. As a result, various effects beneficial to the human body can be expected, and there is an effect that can help the health of the consumer.

In addition, through various ingredients added with cod and clams, it is possible to further improve the flavor and umami of real cod soup, thereby providing a more delicious cod soup to consumers.

In addition, there is an effect of inducing a more intense flavor of the Jingu Daegutang through the Jingu seasoning added to the Jingu Daegutang according to the taste of the consumer, and at the same time providing the health benefits of slugs.

1 is a block diagram of a method for manufacturing Jingu Daegu-tang according to an embodiment of the present invention.

A method for manufacturing Jinguk Daegu-tang according to a preferred embodiment of the present invention will be described in detail based on the accompanying drawings. Detailed descriptions of well-known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted.

1 shows a block diagram of a method for manufacturing Jinguk Daegu-tang according to an embodiment of the present invention.

As shown in FIG. 1, the method 100 for manufacturing real cod soup according to an embodiment of the present invention includes a clam broth manufacturing step (S10), a cod broth manufacturing step (S20), a low-temperature aging step (S30), and completion Step S40 is included.

In the clam broth manufacturing step (S10), 200 to 800 g of clams, 500 to 1000 g of radish, 100 to 300 g of green onion roots, 50 to 150 g of green onion stems, and 200 to 400 g of dried radish skins are added to 16 liters of water, and 25 to 35% of water After heating for 50 to 70 minutes on medium heat until reduced, the remaining ingredients are filtered out and made into clam broth.

Here, in the clam broth manufacturing step (S10), radish, green onion roots, green onion stems, and dried radish skins are added to water together with clams to extract clam broth, which is light and rich, and boiled over medium heat. Of course, various ingredients (radish, green onion roots, green onion stems, dried radish skins) added together with clams are cut into a certain size and put in so that various nutrients can be easily extracted from various materials.

In addition, the clam chowder contains a large amount of taurine and methionine to help improve fatigue, and in addition, iron and vitamin b12 are included to help improve anemia, and the clam chowder contains a rich flavor unique to the finished product Daegu-tang. As the taste of the soup deepens, you can expect the role of licorice to give a much deeper savory taste.

In addition, radish contains about 94% of water, 1.1% of protein, 0.1% of fat, 4.2% of carbohydrates, and 0.7% of fiber, so it is a vegetable with low calories but rich in water. It has the effect of removing bad energy from the five intestines, softening joints, and treating symptoms such as old relief, coughing, and hemoptysis.

In addition, green onion roots and green onion stems have the effect of warming the body, preventing colds, and increasing immunity to prevent not only rhinitis, but also sinusitis, colds, and various other diseases. Vitamin C helps collagen synthesis, and calcium It contains a large amount to strengthen bones, and it contains a component called emulsified allyl, which removes active oxygen to induce antioxidant action and stabilizes the nerves.

In addition, the dried radish skin can be used to give a deep taste of broth with the inherent efficacy of radish.

Here, the reason for heating the water into which the radish, green onion roots, green onion stems, and dried radish skins are added together with the clams is to extract stably while reducing the loss of nutrients contained in the material.

When the clam broth is produced through the clam broth manufacturing step (S10), all the various materials put into the clam broth are filtered and recovered. At this time, the recovered clam broth is an expensive material, so it can be reused for a separate purpose without discarding Of course, the radish is stored in a separate net for reuse in the completion step (S40) to be described later.

In the cod broth manufacturing step (S20), 4 to 5 kg of cod, 200 to 300 cc of alcohol, 10 to 30 g of bay leaves, and 5 to 250 g of natural seasoning are added to 16 L of water, heated over medium heat for 20 minutes, The remaining ingredients are filtered out and made into cod broth.

Here, the cod is to use the living cod neck meat, and the natural seasonings are cheongyang goju, roasted salt, dried powdered anchovy, katsuobushi powder, powdered shiitake mushroom, powdered mussels, powdered shrimp, powdered clam meat, powdered seaweed, powdered pollack , Soybean fermented liquid granules are selectively used in combination.

That is, in the cod broth preparation step (S20), it is heated for 20 minutes to prepare cod broth, because if it is boiled for less than 20 minutes, the flavor and nutrients inherent in cod are not brewed, reducing the taste and efficacy of the real cod soup. If you boil it for more than 20 minutes, you can sufficiently secure the unique flavor and nutrients of cod, but it is difficult to secure a sufficient capacity of cod broth because water gradually evaporates, so it is preferable to prepare cod broth by heating for 20 minutes as described above Do.

In addition, the cod is a high-protein, low-calorie food that is rich in various vitamins, which makes the eyes healthy, prevents aging, and has excellent anti-inflammatory effects, so it is widely used as a healthy food ingredient. Muscle fiber proteins exist, and they have a unique elastic texture due to their contraction and binding.

In addition, the alcohol is added to catch the off-odor and fishy smell contained in the cod broth and to give a deep flavor of the cod broth. Since there is a limit to catching the off-odor and fishy smell with this alcohol, the bay leaf is added together to give the cod-specific off-odor and fishy smell can be effectively removed.

Here, ordinary rice wine can be used as the alcohol, and the bay leaf can be used raw or dried. When the bay leaf is used raw, it has a somewhat bitter taste, and when dried, it has a sweet taste and fragrant fragrance, so dry is used. this is preferable

The low-temperature aging step (S30) is a process of aging the cod recovered in the cod broth manufacturing step (S20) at 5 to 15 ° C. for 1 to 3 hours.

Here, the cod that has gone through the cod broth manufacturing step (S20) can be made into real cod soup through the process of the completion step (S40), which will be immediately followed. In the process of heating, the texture of the cod may deteriorate as the flesh of the cod is broken or its elasticity is lowered.

Therefore, as described above, the cod recovered in the cod broth manufacturing step (S20) is aged at 5 to 15 ° C for 1 to 3 hours to prevent the phenomenon of breaking or weakening the elasticity of the cod meat, thereby securing the excellent texture of cod in the real cod soup. make it possible

Here, since the moisture of the cod may evaporate in the process of aging the cod, it is preferable to age the cod while wrapping it in order to prevent the evaporation of the water of the cod.

The completion step (S40) is through the low-temperature aging step (S30) with 50 to 150 g of minced garlic, 50 to 150 g of minced onion, 100 to 300 g of green onion, and 500 to 1000 g of boiled radish after mixing the clam broth and cod broth. After putting in the aged cod, heat it for 5 minutes over a slightly high heat to complete the real cod soup.

That is, in the completion step (S40), minced garlic, liver onion, green onion, and boiled radish are added to the broth and heated over a slightly high heat, so that the broth becomes white and savory, so that the taste of Daegu-tang becomes stronger and deeper.

Here, the onion reduces cholesterol levels, helps to break down fat components in the liver, reduces the lipid level in the liver to drop liver levels, has a nutritional tonic effect, and helps to detoxify toxins accumulated in the body. It is effective in improving kidney health, preventing stroke,

In addition, the garlic has the effect of strengthening immunity by protecting the body by killing the food poisoning bacteria, Helicobacter pylori, etc. in the body of allicin, which is the main component of the spicy taste, and has the effect of preventing cancer by inhibiting the proliferation of cancer cells and preventing DNA damage. It promotes insulin secretion to prevent diabetes, and sulfenic acid, a secondary substance produced by allicin, kills free radicals in the body and has antioxidant effects.

In addition, the green onion is one of the spice vegetables and is rich in beta-carotene, which effectively removes active oxygen, which is one of the main causes of aging, is rich in calcium to help joint health, and is rich in allicin to improve blood circulation. It can be expected to help and boost immunity.

In addition, of course, the boiled radish is used in the clam broth manufacturing step (S10), and the boiled radish can be reused in a separate mesh to induce economical use of the material.

On the other hand, a true seasoning preparation step (S50) of preparing a true seasoning that can be added according to taste to the true cod soup completed through the completion step (S40);

In the ginger seasoning manufacturing step (S50), 300 g of red pepper powder, 200 ㏄ of orange liquid, 400 ㏄ of Hwanman vinegar, 200 g of starch syrup, 50 g of sugar, 50 g of minced garlic, and 30 g of slug powder are mixed and stirred, and then aged for 3 to 5 days to soften It is a process of manufacturing with authentic seasoning that has taste and aroma.

Here, the true seasoning may be added in an appropriate amount to the true Daegu-tang according to the taste of the consumer who wants to consume the Daegu-tang with a richer flavor.

In addition, despite the excellent medicinal efficacy of slugs, it is difficult to ingest due to a vague aversion to slugs. By adding the above seasoning to Jingu Daegu-tang, the person can consume Jin-guk Daegu-tang, which is very beneficial to health, without objection.

Here, the slug powder added in the ginger seasoning manufacturing step (S50),

After supplying glutinous rice flour as food to the slugs and defecation for 2 to 3 days, the slugs are washed to remove foreign substances on the skin of the slugs, and then sterilized by putting them in water at a temperature of 100 ° C or higher for 2 minutes, and the sterilized slugs are 50 After drying at a temperature of 60 ° C. for 2 days, it is pulverized with a grinder to produce a powder form.

Specifically, glutinous rice flour is supplied as food to the slugs to induce defecation for 2 to 3 days. This is to induce the organs to be cleaned naturally to remove the toxins remaining in the organs of the slugs.

Thereafter, the slugs are washed to remove foreign substances on the skin of the slugs, and then put in water at a temperature of 100 ° C. or higher for 2 minutes to sterilize. The reason is to remove toxins remaining on the epidermis of the slugs.

Thereafter, the slugs are dried at a temperature of 50 to 60 ° C. for 2 days, evaporating moisture in the slugs body, and pulverizing in a state in which the weakness of the slugs is strengthened to conveniently prepare them in powder form.

Jingu Daegutang manufacturing method 100 of the present invention, which consists of the above process, brews clam broth having a clam-specific flavor from clams, and cod stock with a cool taste and flavor unique to cod from cod. By mixing the codfish soup and making it into real cod soup, the taste of codfish and cod unique to each other harmonizes with each other, and the cool taste and flavor become more intense, which can greatly improve the preference of cod soup. Nutrients can be expected to have various beneficial effects on the human body, so it has an effect that can help the health of the consumer.

In addition, through various ingredients added with cod and clams, it is possible to further improve the flavor and umami of real cod soup, thereby providing a more delicious cod soup to consumers.

In addition, there is an effect of inducing a more intense flavor of the Jingu Daegutang through the Jingu seasoning added to the Jingu Daegutang according to the taste of the consumer, and at the same time providing the health benefits of slugs.

The present invention has been described with reference to the embodiments shown in the accompanying drawings, but these are illustrative and not limited to the above-described embodiments, and those skilled in the art can make various modifications and equivalent embodiments therefrom. you will understand the point. In addition, of course, modifications by those skilled in the art are possible within a range that does not impair the spirit of the present invention. Therefore, the scope claimed in the present invention will not be determined within the scope of the detailed description, but will be limited by the claims described later and their technical spirit.

S10. clam broth manufacturing step
S20. Daegu broth manufacturing step
S30. Low-temperature ripening stage
S40. completion stage
S50. Jinguk Seasoning Manufacturing Steps
100. How to make Jinguk Daegutang

Claims (3)

Add 200 to 800 g of clams, 500 to 1000 g of radish, 100 to 300 g of green onion roots, 50 to 150 g of green onion stalks, and 200 to 400 g of dried radish skins in 16 liters of water, and cook over medium heat for 50 to 70 minutes until 25 to 35% of water is reduced. A clam broth manufacturing step (S10) of filtering out the remaining ingredients after heating for minutes to prepare clam broth;
Add 4 to 5 kg of cod, 200 to 300 ㏄ of alcohol, 10 to 30 g of bay leaves, and 5 to 250 g of natural seasonings to 16 liters of water, heat over medium heat for 20 minutes, filter out the cod and remaining ingredients to make cod stock Cod broth manufacturing step (S20);
A low-temperature aging step (S30) of aging the cod recovered in the cod broth manufacturing step (S20) at 5 to 15 ° C. for 1 to 3 hours; and
After mixing the clam broth and cod stock, 50 to 150 g of minced garlic, 50 to 150 g of minced onion, 100 to 300 g of green onion, and 500 to 1000 g of boiled radish were added together with the cod aged through the low-temperature aging step (S30). , Completion step (S40) of heating over a slightly high heat for 5 minutes to complete the real cod soup (S40);
Further comprising a true seasoning preparation step (S50) of preparing a true seasoning that can be added according to taste to the true codfish soup completed through the completion step (S40).
The ginger seasoning manufacturing step (S50) is mixing and stirring 300 g of red pepper powder, 200 cc of orange liquid, 400 cc of Hwanman vinegar, 200 g of starch syrup, 50 g of sugar, 50 g of minced garlic, and 30 g of slug powder, and then aging for 3 to 5 days A method for manufacturing Jingu Daegu-tang, characterized in that it is prepared with seasoning. delete delete

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