KR102620559B1 - How to make oyster soup and oyster soup manufactured thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing oyster soup and oyster soup produced thereby, comprising an oyster pretreatment step of washing oysters in running water to remove impurities, an oyster blanching step of blanching the oysters pretreated in the oyster pretreatment step in boiling water, and A broth manufacturing step of mixing anchovy broth with soy sauce, complex seasoning, garlic, refined salt, sodium L-glutamate, and pepper powder, and mixing the oysters blanched in the oyster blanching step, the broth and rice cake prepared in the broth manufacturing step. It is characterized by comprising a mixing and heating step of heating and an additional step of adding green onions, bean sprouts, and chives to the oyster soup mixed and heated in the mixing and heating step.
According to the present invention, the characteristic fishy smell is removed through the pretreatment and blanching process, and the preference is increased by providing soft and plump oysters. In addition to the rich, cool and clean taste, it is possible to consume effective ingredients together. .
In addition, when making oyster soup, it contains natural broth made by mixing dragonfly extract, root bark extract, cucumber leaf extract, and marigold extract during the broth manufacturing process, thereby enhancing the taste and aroma with natural ingredients along with each effective ingredient. The unique taste and aroma of each are combined to further improve the texture and overall umami of the oysters.

Description

Oyster soup manufacturing method and oyster soup manufactured thereby {How to make oyster soup and oyster soup manufactured thereby}

The present invention relates to a method for manufacturing oyster soup and oyster soup produced thereby. More specifically, the present invention relates to a method of manufacturing oyster soup and to oyster soup produced thereby. In more detail, the pretreatment and blanching process removes the unique fishy smell and provides soft and plump oysters, thereby increasing preference, providing umami, cool taste and It relates to a method of manufacturing oyster soup that can be consumed with effective ingredients along with a clean taste, and to oyster soup produced thereby.

Oysters are a general term for edible mollusks of the oyster family that live in the sea. Because it lives attached to rocks, it is also called stone flower. Oysters can be eaten cooked, but they can also be eaten raw. They are rich in vitamins and minerals. It is an acidic food because it contains large amounts of vitamins A, B1, B2, B12, iron, copper, manganese, iodine, phosphorus, and calcium. Most of the sugar in oysters is glycogen, and this ingredient is easily digested and absorbed, so it is recommended as a food that does not burden children, the elderly, and patients. Since ancient times, it has been considered a tonic food that is good for recovering physical strength after anemia and liver disease. In oriental medicine, it is believed to prevent sweating and is effective in treating nervous breakdown, and is effective in treating cerebral hemorrhage and insomnia.

A soup made with oysters as the main ingredient is called oyster soup. The protein, calcium, iron and vitamins in oysters supplement nutrition, and the taurine in oysters improves liver function and regulates blood pressure, making it a health food or hangover remedy. It is consumed in large quantities for

However, because oyster soup is widely recognized as a health food and there are strong likes and dislikes regarding individual preferences, there is a problem in that oyster soup has low popularity and awareness.

Therefore, there is a need to develop a method for manufacturing oyster soup that removes the unique fishy smell of oysters while maintaining the unique taste and aroma of oysters to increase preference, and allows consumption of effective ingredients along with a clean and refreshing taste.

KR 10-2016-0041037 A(2016. 04. 15.)

The present invention was developed to solve the problems of the prior art, and the problem to be solved by the present invention is to increase preference by providing soft and plump oysters while removing the unique fishy smell through the pretreatment and blanching process. The purpose is to provide a method of manufacturing oyster soup that can be consumed with effective ingredients along with a rich, cool, and clean taste.

Another purpose is to include a natural broth made by mixing Yongsea extract, Radix root bark extract, Cupressa leaf extract, and marigold extract during the broth manufacturing process, thereby enhancing the taste and aroma with natural ingredients along with each effective ingredient. The purpose is to provide an oyster soup manufacturing method that can further improve the texture and overall umami of oysters by combining each unique taste and aroma.

The method for producing oyster soup according to the present invention to achieve the above object includes an oyster pre-treatment step of washing oysters in running water to remove impurities, an oyster blanching step of blanching the oysters pre-treated in the oyster pre-treatment step in boiling water, A broth manufacturing step of mixing anchovy broth with soy sauce, complex seasoning, garlic, refined salt, sodium L-glutamate, and pepper powder, and mixing the oysters blanched in the oyster blanching step, the broth and rice cake prepared in the broth manufacturing step. It is characterized by comprising a mixing and heating step of heating and an additional step of adding green onions, bean sprouts, and chives to the oyster soup mixed and heated in the mixing and heating step.

In addition, in the oyster blanching step, the oysters pretreated in the oyster pretreatment step are blanched in water at 100 to 120°C for 3 to 5 minutes, and 2 to 5 parts by weight of lemon powder and 2 parts by weight of pomegranate powder are added to 100 parts by weight of water. It is characterized by adding ~5 parts by weight.

In addition, the broth manufacturing step further includes 20 to 30 parts by weight of natural broth to 100 parts by weight of the anchovy broth, wherein the natural broth contains 30 to 70 parts by weight of radicle root extract and 20 to 20 to 100 parts by weight of the root extract based on 100 parts by weight of the dragonfly extract. It is characterized in that it is manufactured by mixing 30 parts by weight and 10 to 15 parts by weight of marigold extract.

In addition, the mixing and heating step is performed by mixing 800 to 1,500 parts by weight of the broth prepared in the broth production step and 300 to 500 parts by weight of rice cake with respect to 100 parts by weight of the oysters blanched in the oyster blanching step, and boiled at 80 to 100° C. for 10 to 10 minutes. It is characterized by heating for 20 minutes.

According to the present invention, the characteristic fishy smell is removed through the pretreatment and blanching process, and the preference is increased by providing soft and plump oysters. In addition to the rich, cool and clean taste, it is possible to consume effective ingredients together. .

In addition, when making oyster soup, it contains natural broth made by mixing dragonfly extract, root bark extract, cucumber leaf extract, and marigold extract during the broth manufacturing process, thereby enhancing the taste and aroma with natural ingredients along with each effective ingredient. The unique taste and aroma of each are combined to further improve the texture and overall umami of the oysters.

Figure 1 is a step flow diagram showing the method for manufacturing oyster soup according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings.

Figure 1 is a step flow diagram showing the method for manufacturing oyster soup according to the present invention.

Referring to Figure 1 attached, the method for producing oyster soup according to the present invention includes an oyster pretreatment step (S10), an oyster blanching step (S20), a broth preparation step (S30), a mixing and heating step (S40), and an additional step (S50). It is made including.

1. Oyster preprocessing step (S10)

The oyster pretreatment step (S10) is a step in which impurities are removed by washing the oysters in running water.

If it contains a large amount of oyster shells or impurities, a washing process may be performed using salt water or flour as needed.

2. Oyster poaching step (S20)

The oyster blanching step (S20) is a step of blanching the oysters pretreated in the oyster pretreatment step (S10) in boiling water.

More specifically, the oysters pretreated in the oyster pretreatment step (S10) are blanched in water at 100 to 120°C for 3 to 5 minutes.

At this time, lemon powder and pomegranate powder can be added to the water.

More specifically, for 100 parts by weight of water, 2 to 5 parts by weight of lemon powder and 2 to 5 parts by weight of pomegranate powder are added.

Through this, the original color of oysters can be maintained through the antioxidant role of lemon powder and pomegranate powder, and the unique fishy smell of oysters can be removed through the unique taste and aroma of lemon.

Here, lemon powder is made by drying lemons, including washed peels, in a dryer at 40-50℃ for 20-50 hours and grinding them to a particle size of 100-200 mesh. Lemons contain vitamin C and citric acid. It is abundant and acts as an antioxidant to maintain the natural color of oysters, and the unique taste and scent of lemon can remove the fishy smell unique to oysters.

If the lemon powder is included in less than the above range for 100 parts by weight of water, it is difficult to remove the natural color and unique fishy smell of oysters, and if it is included in excess of the above range, the amount of lemon mixed is more than necessary. If it is excessive, the taste, aroma, and overall preference may be reduced.

Pomegranate powder is made by freezing the inner skin, outer skin, fruit, and seeds of washed pomegranates at a temperature of -30~-50℃ for 12~24 hours, freeze-drying, and grinding them to a particle size of 100~200 mesh. , Vitamins B, C, K, polyphenol, potassium, and dietary fiber contained in pomegranate act as antioxidants to maintain the natural color of oysters, and the unique taste and aroma of pomegranate can remove the fishy smell unique to oysters. there is.

If the pomegranate powder is included in less than the above range for 100 parts by weight of water, it is difficult to remove the natural color and unique fishy smell of the oyster, and if the pomegranate powder is included in excess of the above range, the amount of pomegranate mixed is more than necessary. If it is excessive, the taste, aroma, and overall preference may be reduced.

3. Broth manufacturing step (S30)

The broth manufacturing step (S30) is a step of mixing anchovy broth with soy sauce, complex seasoning, garlic, refined salt, sodium L-glutamate, and pepper powder.

More specifically, for 100 parts by weight of anchovy broth, 0.5 to 2 parts by weight of soy sauce, 0.5 to 2 parts by weight of complex seasoning food, 0.3 to 2 parts by weight of garlic, 0.2 to 1 part by weight of refined salt, 0.2 to 1 part by weight of sodium L-glutamate. This step is prepared by mixing 0.1 to 0.5 parts by weight of black pepper and pepper powder.

For 100 parts by weight of anchovy broth, 0.5 to 2 parts by weight of soy sauce, 0.5 to 2 parts by weight of complex seasoning food, 0.3 to 2 parts by weight of garlic, 0.2 to 1 part by weight of refined salt, 0.2 to 1 part by weight of sodium L-glutamate, and 0.1 to 0.1 parts by weight of pepper powder. By mixing 0.5 parts by weight, it is possible to provide a rich, refreshing, and clean taste while being appropriately seasoned.

Here, anchovy broth is prepared by mixing anchovies, green onions, radishes, kelp, seaweed, and onions with purified water and heating them.

More specifically, for 100 parts by weight of purified water, 1 to 3 parts by weight of anchovies, 3 to 10 parts by weight of green onions, 1 to 3 parts by weight of radishes, 0.5 to 2 parts by weight of kelp, 0.5 to 2 parts by weight of seaweed, and 0.5 to 100 parts by weight of onions. Mix 2 parts by weight and heat at 60~90℃ for 1~2 hours.

For 100 parts by weight of purified water, mix 1 to 3 parts by weight of anchovies, 3 to 10 parts by weight of green onions, 1 to 3 parts by weight of radishes, 0.5 to 2 parts by weight of kelp, 0.5 to 2 parts by weight of seaweed, and 0.5 to 2 parts by weight of onions. By heating at 60-90°C for 1-2 hours, a rich and refreshing taste can be provided.

In the present invention, anchovy broth may further include natural broth.

More specifically, 100 parts by weight of anchovy broth further contains 20 to 30 parts by weight of natural broth.

Here, the natural broth is prepared by mixing Yongweed extract, Radix root bark extract, Chrysanthemum leaf extract, and Marigold extract.

More specifically, it is prepared by mixing 30 to 70 parts by weight of Radix Root Bark extract, 20 to 30 parts by weight of Eucalyptus leaf extract, and 10 to 15 parts by weight of marigold extract, with respect to 100 parts by weight of Yongweed extract.

By mixing 100 parts by weight of dragonfly extract, 30 to 70 parts by weight of root bark extract, 20 to 30 parts by weight of cypress leaf extract, and 10 to 15 parts by weight of marigold extract, the taste and flavor are created with natural ingredients along with each effective ingredient. It enhances the aroma, and the unique taste and aroma of each harmonize to further improve the texture and overall umami of the oyster.

First, the Yongjaweed extract is made by drying the washed Yongjaweed to a moisture content of 5% or less, mixing the dried Yongjaweed with water at a ratio of 1:10 to 15 by weight, and stirring for 3~15 minutes at 80~90℃. Only the liquid extract is obtained by heating for 7 hours, and it has antibacterial, antioxidant, anti-inflammatory, immune strengthening, and digestion-promoting effects, as well as a harmonious combination of unique sour and sweet tastes to enhance the texture.

The root bark extract is made by drying the washed root bark to a moisture content of 5% or less, mixing water into the dried root bark at a ratio of 1:10 to 15 by weight, and heating at 80 to 90°C for 3 to 7 hours. Only the liquid extract was obtained, and while it is not toxic in vivo, it has excellent efficacy in promoting lipolysis by decomposing neutral fat into free fatty acids and glycerol, and is antibacterial, antioxidant, anti-inflammatory, strengthens immunity, and promotes digestion. In addition to other benefits, it enhances texture through its unique taste and aroma.

To obtain the Arborvitae leaf extract, dry the washed Arborvitae leaves to a moisture content of 5% or less, mix water with the dried Arborvitae leaves in a ratio of 1:10 to 15 by weight, and heat at 80 to 90°C for 3 to 7 hours. It is obtained only as a liquid extract, and has anti-inflammatory, antibacterial, antioxidant, immunity-boosting, anti-allergic, and skin-protecting effects, as well as enhancing texture through its unique taste and aroma.

Marigold extract is made by drying washed marigolds to a moisture content of 5% or less, mixing water into the dried marigolds at a ratio of 1:10-15 by weight, and steeping at 80-90°C for 3-7 hours. Only the liquid extract is obtained by heating for a while, and it has anti-inflammatory, antibacterial, antioxidant, immune strengthening, digestion improvement, and skin regeneration effects as well as a unique refreshing and fragrant taste that enhances the texture.

4. Mixing and heating step (S40)

The mixing and heating step (S40) is a step of mixing and heating the oysters blanched in the oyster blanching step (S20), the broth and rice cake prepared in the broth preparation step (S30).

More specifically, with respect to 100 parts by weight of the oysters blanched in the oyster blanching step (S20), 800 to 1,500 parts by weight of the broth prepared in the broth preparation step (S30) and 300 to 500 parts by weight of rice cake are mixed and heated to 80 to 100°C. It is heated for 10 to 20 minutes.

By mixing 800 to 1,500 parts by weight of the broth prepared in the broth preparation step (S30) and 300 to 500 parts by weight of rice cake with respect to 100 parts by weight of the oysters poached in the oyster blanching step (S20), the soft and springy texture of the poached oysters is obtained. The chewiness, rich taste, cool taste, and clean taste of the broth are combined with the nutty and chewy texture of the rice cake to enhance the overall taste and flavor.

With respect to 100 parts by weight of the oysters blanched in the oyster blanching step (S20), 800 to 1,500 parts by weight of the broth prepared in the broth preparation step (S30) and 300 to 500 parts by weight of rice cake are mixed and heated at 80 to 100° C. for 10 to 20 minutes. By heating for a while, the umami, cool taste, and clean taste of the broth sufficiently permeate into the poached oysters and rice cakes to make them soft, and the soft, springy chewiness of the poached oysters and the savory, chewy texture of the rice cakes are further maximized to enhance the overall taste and flavor. will promote.

Here, the rice cake is manufactured by mixing rice flour with pumpkin seed powder and pine nut powder, kneading, aging, steaming, and molding.

More specifically, it includes (i) raw material preparation step, (ii) mixing and kneading step, (iii) maturation step, (iv) steaming step, and (v) forming step.

(i) Raw material preparation stage

The raw material preparation step is to prepare rice, pumpkin seed powder, and pine nut powder, respectively.

First, the washed and dried rice is powdered to a particle size of 120 to 150 mesh in a grinder.

Pumpkin seed powder is made by drying pumpkin seeds to a moisture content of 5% or less and then pulverizing them in a grinder to a particle size of 120 to 150 mesh.

Pumpkin seeds contain nutrients such as vitamin E, amino acids, and omega-3 fatty acids, and have effects such as improving skin health, antioxidant action, strengthening hair, improving digestion, and anti-inflammatory action. In addition to the above effective effects, pumpkin seeds have a unique nutty taste. Provides flavor and aroma.

Pine nut powder is made by drying pine nuts to a moisture content of 5% or less and then grinding them to a particle size of 120 to 150 mesh in a grinder.

Pine nuts are rich in protein, dietary fiber, vitamin E, vitamin B, calcium, iron, etc., and have effects such as improving heart health, antioxidant activity, controlling blood sugar, dieting, and strengthening bone health. Together, it provides the unique savory taste and aroma of pine nuts.

(ii) Mixing and kneading stage

This is a step of mixing and kneading the rice flour, pumpkin seed powder, pine nut powder, and purified water prepared in the raw material preparation step.

More specifically, with respect to 100 parts by weight of rice flour prepared in the raw material preparation step, 3 to 7 parts by weight of pumpkin seed powder, 1 to 3 parts by weight of pine nut powder, and 50 to 70 parts by weight of purified water are mixed and kneaded.

By mixing 3 to 7 parts by weight of pumpkin seed powder, 1 to 3 parts by weight of pine nut powder, and 50 to 70 parts by weight of purified water with 100 parts by weight of rice powder prepared in the raw material preparation step, the taste and nutrition of rice and the savory taste of pumpkin seeds and pine nuts are added. It can be provided with both flavor and effective ingredients.

(iii) Ripening stage

The maturation step is a step of maturing the mixed dough mixed and kneaded in the mixing and kneading step at a low temperature.

More specifically, the mixed dough mixed and kneaded in the mixing and kneading step is aged at 2 to 5 ° C. for 48 to 72 hours.

Through this, the tissues of the mixed dough mixed and kneaded in the mixing and kneading step are intimately combined, thereby further enhancing the soft texture and flavor.

(iv) Steaming step

The steaming step is a step of steaming the aged mixed dough.

More specifically, the aged mixed dough is steamed with steam at 80 to 120°C for 20 to 40 minutes.

(v) Forming stage

The forming step is a step in which the mixed dough steamed in the steaming step is put into a rice cake molding machine to produce rice cakes, frozen, thawed again, and cut into rice cake shapes.

Through this, not only can it provide the taste and nutrition of rice with the savory taste, aroma, and effective ingredients of pumpkin seeds and pine nuts, but also the tissues are intimately combined during the kneading process, further enhancing the soft texture and flavor.

5. Additional step (S50)

The addition step (S50) is a step of adding green onions, bean sprouts, and chives to the oyster soup mixed and heated in the mixing and heating step (S40).

More specifically, in the mixing and heating step (S40), 1 to 3 parts by weight of green onions, 2 to 5 parts by weight of bean sprouts, and 1 to 3 parts by weight of chives are added to 100 parts by weight of the mixed and heated oyster soup.

By adding 1 to 3 parts by weight of green onions, 2 to 5 parts by weight of bean sprouts, and 1 to 3 parts by weight of chives to 100 parts by weight of the mixed and heated oyster soup in the mixing and heating step (S40), the aesthetics are enhanced and the taste is cleaner and cooler. is added.

In the present invention, it is preferable to vacuum-pack the oyster soup prepared as above whole or by separating the ingredients (oysters, rice cakes, green onions, bean sprouts, chives, etc.) and broth, and then store it at -18°C or lower.

If necessary, frozen oyster soup can be externally packaged and stored and distributed in a frozen state.

According to the present invention, the characteristic fishy smell is removed through the pretreatment and blanching process, and the preference is increased by providing soft and plump oysters. In addition to the rich, cool and clean taste, it is possible to consume effective ingredients together. .

In addition, when making oyster soup, it contains natural broth made by mixing dragonfly extract, root bark extract, cucumber leaf extract, and marigold extract during the broth manufacturing process, thereby enhancing the taste and aroma with natural ingredients along with each effective ingredient. The unique taste and aroma of each are combined to further improve the texture and overall umami of the oysters.

Hereinafter, the present invention will be described in more detail through examples. However, it is clear to those skilled in the art that the following examples are only intended to specifically illustrate the present invention and do not limit the scope of the present invention. In other words, simple modifications or changes to the present invention can be easily implemented by those skilled in the art, and all such modifications or changes can be considered to be included in the scope of the present invention.

Example 1: Oyster soup prepared according to the present invention

1) Wash 1kg of oysters under running water to remove impurities.

2) Blanch the oysters pretreated in 1) in 100℃ water for 3 minutes. At this time, 3 parts by weight of lemon powder and 3 parts by weight of pomegranate powder are added to 100 parts by weight of water.

3) Mix 10kg of anchovy broth, 100g of soy sauce, 100g of complex seasoning, 100g of garlic, 50g of refined salt, 50g of sodium L-glutamate, and 30g of pepper powder (anchovy broth consists of 100 parts by weight of purified water, 2 parts by weight of anchovies, 5 parts by weight of green onion, (Produced by mixing 2 parts by weight of radish, 1 part by weight of kelp, 1 part by weight of bandeng, and 1 part by weight of onion and heating at 80°C for 2 hours).

4) Mix 1 kg of blanched oysters in 2), 10 kg of broth prepared in 3), and 4 kg of rice cake and heat at 90°C for 15 minutes (the rice cake contains 100 parts by weight of rice flour, 5 parts by weight of pumpkin seed powder, 2 parts by weight of pine nut powder, and Manufactured using raw materials mixed with 60 parts by weight of purified water).

5) To 10kg of the mixed and heated oyster soup from 4), add 200g of green onions, 300g of bean sprouts, and 200g of chives.

Example 2: Oyster soup prepared according to the present invention (natural broth added)

1) Wash 1kg of oysters under running water to remove impurities.

2) Blanch the oysters pretreated in 1) in 100℃ water for 3 minutes. At this time, 3 parts by weight of lemon powder and 3 parts by weight of pomegranate powder are added to 100 parts by weight of water.

3) Mix 10kg of anchovy broth, 2.5kg of natural broth, 100g of soy sauce, 100g of complex seasoning, 100g of garlic, 50g of refined salt, 50g of monosodium L-glutamate, and 30g of pepper powder (anchovy broth consists of 100 parts by weight of purified water, 2 parts by weight of anchovies, Prepared by mixing 5 parts by weight of green onions, 2 parts by weight of radishes, 1 part by weight of kelp, 1 part by weight of seaweed, and 1 part by weight of onions and heating at 80°C for 2 hours. The natural broth is 100 parts by weight of dragonfly extract and 50 parts by weight of root bark extract. part, prepared by mixing 30 parts by weight of Cupressa leaf extract and 10 parts by weight of marigold extract).

4) Mix 1 kg of blanched oysters in 2), 10 kg of broth prepared in 3), and 4 kg of rice cake and heat at 90°C for 15 minutes (the rice cake contains 100 parts by weight of rice flour, 5 parts by weight of pumpkin seed powder, 2 parts by weight of pine nut powder, and Manufactured using raw materials mixed with 60 parts by weight of purified water).

5) To 10kg of the mixed and heated oyster soup from 4), add 200g of green onions, 300g of bean sprouts, and 200g of chives.

Comparative example: Oyster soup prepared by a general method

1) Wash 1kg of oysters under running water to remove impurities.

2) Blanch the oysters pretreated in 1) in 100℃ water for 3 minutes.

3) Mix 10kg of anchovy broth, 100g of soy sauce, 100g of complex seasoning, 100g of garlic, 50g of refined salt, 50g of sodium L-glutamate, and 30g of pepper powder (anchovy broth consists of 100 parts by weight of purified water, 2 parts by weight of anchovies, 5 parts by weight of green onion, (Produced by mixing 2 parts by weight of radish, 1 part by weight of kelp, 1 part by weight of bandeng, and 1 part by weight of onion and heating at 80°C for 2 hours).

4) Mix 1 kg of blanched oysters in 2), 10 kg of broth prepared in 3), and 4 kg of rice cake and heat at 90°C for 15 minutes (rice cake is made using a mixture of general rice flour and purified water).

5) To 10kg of the mixed and heated oyster soup from 4), add 200g of green onions, 300g of bean sprouts, and 200g of chives.

Experiment: Sensory test

Oyster soup prepared according to the present invention (prepared by cooking Examples 1 to 2 and Comparative Examples under the same conditions, and tested by sensory testers (30 people (15 men, 15 women) with more than 2 years of experience in sensory testing) A sensory test (5-point measurement method: 1: very bad, 2: bad, 3: average, 4: good, 5: very good) was conducted based on taste, flavor, texture, and overall preference. The results are shown in Table 1 below. shown in

taste zest Texture overall preference Example 1 4.2 4.3 4.3 4.3 Example 2 4.5 4.5 4.3 4.4 Comparative example 3.8 3.5 3.7 3.7

As can be seen from Table 1, Examples 1 and 2 show higher scores than the Comparative Example in all items. This is a result of improving taste, flavor, texture, and overall preference by providing umami, cool, and clean taste by removing the unique fishy smell and providing soft and plump oysters through the pretreatment and blanching process during the manufacturing process. It is interpreted as

In addition, by including natural broth made by mixing Yongsea extract, Radix root bark extract, Cupressa leaf extract, and marigold extract during the broth manufacturing process, the taste and aroma are improved with natural ingredients along with each effective ingredient, and each unique This appears to be the result of the combination of the taste and aroma, further improving the texture and umami of the oysters, thereby increasing overall preference.

Claims (5)

Oyster pretreatment step (S10) of removing impurities by washing the oysters under running water;
An oyster blanching step (S20) in which the oysters pretreated in the oyster pretreatment step (S10) are blanched in boiling water;
A broth manufacturing step (S30) prepared by mixing anchovy broth with soy sauce, complex seasoning, garlic, refined salt, sodium L-glutamate, and pepper powder;
With respect to 100 parts by weight of the oysters blanched in the oyster blanching step (S20), 800 to 1,500 parts by weight of the broth prepared in the broth preparation step (S30) and 300 to 500 parts by weight of rice cake are mixed and boiled at 80 to 100°C for 10 to 20 minutes. mixing and heating step (S40); and
An additional step (S50) of adding 1 to 3 parts by weight of green onions, 2 to 5 parts by weight of bean sprouts, and 1 to 3 parts by weight of chives for 100 parts by weight of oyster soup mixed and heated in the mixing and heating step (S40);
It is accomplished including,
In the broth manufacturing step (S30),
100 parts by weight of the anchovy broth further includes 20 to 30 parts by weight of natural broth,
The natural broth is prepared by mixing 30 to 70 parts by weight of Radix root bark extract, 20 to 30 parts by weight of Cupressa leaf extract, and 10 to 15 parts by weight of marigold extract, with respect to 100 parts by weight of Yongyacho extract,
The Yongweed extract is made by drying the washed Yongweed to a moisture content of 5% or less, mixing water into the dried Yongweed at a ratio of 1:10 to 15 by weight, and adding 3 to 7% water at 80 to 90°C. Only the liquid extract was obtained by heating for a period of time,
The radicle bark extract is prepared by drying the washed radicle bark to a moisture content of 5% or less, mixing water into the dried radicle bark at a ratio of 1:10-15 by weight, and heating at 80-90°C for 3-7 hours. Thus, only the liquid extract was obtained,
The Arborvitae leaf extract is made by drying the washed Arborvitae leaves to a moisture content of 5% or less, mixing the dried Arborvitae leaves with water at a ratio of 1:10 to 15 by weight, and heating at 80 to 90°C for 3 to 7 hours. Only liquid extract was obtained,
Marigold extract is made by drying washed marigolds to a moisture content of 5% or less, mixing water into the dried marigolds at a ratio of 1:10-15 by weight, and steeping at 80-90°C for 3-7 hours. By heating for a while, only the liquid extract was obtained,
The rice cake in the mixing and heating step (S40) includes (i) raw material preparation step, (ii) mixing and kneading step, (iii) maturation step, (iv) steaming step, and (v) forming step,
(i) raw material preparation step of preparing rice, pumpkin seed powder, and pine nut powder by powdering them to a particle size of 120 to 150 mesh;
(ii) mixing and kneading step of mixing 3 to 7 parts by weight of pumpkin seed powder, 1 to 3 parts by weight of pine nut powder, and 50 to 70 parts by weight of purified water with respect to 100 parts by weight of rice flour prepared in the raw material preparation step;
(iii) maturing step of maturing the mixed dough mixed and kneaded in the mixing and kneading step for 48 to 72 hours at 2 to 5 ° C.;
(iv) steaming step of steaming the aged mixed dough with steam at 80 to 120°C for 20 to 40 minutes; and
A method for manufacturing oyster soup comprising the step (v) of forming rice cakes by putting the mixed dough steamed in the steaming step into a rice cake molding machine, freezing it, thawing it again, and cutting it into rice cake shapes.
According to paragraph 1,
In the oyster blanching step (S20),
The oysters pretreated in the oyster pretreatment step (S10) are blanched in water at 100 to 120°C for 3 to 5 minutes,
A method for producing oyster soup, characterized in that 2 to 5 parts by weight of lemon powder and 2 to 5 parts by weight of pomegranate powder are added to 100 parts by weight of water.
delete delete Oyster soup manufactured by the method of any one of paragraphs 1 to 2.