KR102667468B1 - Immediate cooking BUDAE JJIGAE - Google Patents

Abstract

The present invention is a cooking container in which ingredients consisting of ham, sausage, tofu, green onions, kimchi, and minced beef, broth added to the extent of submerging the ingredients, and a seasoning composition for seasoning are mixed, In the instant cooking bag stew cooked by heating the container, the seasoning composition includes the steps of obtaining a first mixture consisting of red pepper powder, red pepper paste, black pepper powder, monosodium L-glutamate, garlic, ginger, sugar, and soy sauce; ; It is characterized in that it is manufactured through the step of drying a mixture of kelp, maesaengi, seaweed, hijiki, and moba cut to an appropriate size, grinding the dried material, and then roasting to obtain a second mixture.

Description

{Immediate cooking BUDAE JJIGAE}

The present invention relates to budae stew for instant cooking, and more specifically, to budae stew for instant cooking, in which lightness, spiciness, and umami can be maximized by combining ham, sausage, and kimchi.

Budae (部隊) stew literally means military stew. It is a thick Korean soup dish similar to a Western stew. It is made by adding Korea's unique ingredients such as kimchi and anchovy broth to ham and sausages supplied by the US military immediately after liberation. It is known that it originated from boiling it like a stew. Budae Jjigae was made using ham and sausages supplied from US military units as a source of protein, a nutrient that was lacking immediately after liberation. By adding kimchi to remove the greasy taste of the ham and sausages themselves, it created a new taste that had never existed before and was rich in nutrients. This is the food provided.

However, since the ham or sausage used in budae jjigae has a greasy texture on its own, it is boiled with various seasonings such as kimchi, garlic, red pepper paste, salt, and soy sauce. The taste is also strong due to the strong taste of kimchi itself. There were problems such as unintended taste occurring when mixed with ham and sausage, or if the amount of broth was reduced during cooking or consumption, it became salty due to seasoning, or the thick taste of red pepper paste increased.

In addition, the broth used in budae-jjigae is intended to flavor the food and stimulate the appetite, and is made with boiled meat water or anchovies. There was something lacking in relieving the greasy taste of the stew.

The present invention was created to solve the above problems, and its purpose is to provide a budae stew for instant cooking that can eliminate the greasy taste generated from ham or sausage while maximizing the lightness, spiciness, and savory taste. .

In order to achieve the above object, the instant cooking bag stew according to the present invention includes ingredients consisting of ham, sausage, tofu, green onions, kimchi, and minced beef in a cooking container, and broth added to the extent of submerging the ingredients. In the instant cooking bag stew cooked by heating the cooking container in a state in which the seasoning composition for liver is mixed, the seasoning composition includes red pepper powder, red pepper paste, black pepper powder, L-sodium glutamate, garlic, Obtaining a first mixture consisting of ginger, sugar, and soy sauce mixed; It is characterized in that it is manufactured through the step of drying a mixture of kelp, maesaengi, seaweed, hijiki, and moba cut to an appropriate size, grinding the dried material, and then roasting to obtain a second mixture.

In the present invention, the step of obtaining the first mixture includes 30 to 36 parts by weight of the red pepper powder, 50 to 90 parts by weight of the red pepper paste, 0.3 to 0.5 parts by weight of the black pepper powder, and 1 to 1 part of the sodium L-glutamate. This is a step implemented by mixing 3 parts by weight, 12 to 20 parts by weight of the garlic, 0.6 to 1 part by weight of the ginger, 3 to 7 parts by weight of the sugar, and 12 to 18 parts by weight of the soy sauce.

In the present invention, the step of obtaining the second mixture involves mixing kelp, maesaengi, seaweed, hijiki, and motherwort cut into appropriate sizes at a ratio of 1:0.4~0.6:0.4~06:0.4~0.6; 0.4~0.6: This product is made by mixing at a mixing weight ratio of 0.4~0,6, drying it by applying hot air at 60~70℃ for 3~4 hours, and then roasting the dried product at 250~300℃ for 10~20 minutes. 2This is the step of obtaining the mixture.

In the present invention, it further includes the step of obtaining a fermentation result obtained by adding a turmeric fermentation product and a night gate fermentation product to a third mixture formed by mixing the first mixture and the second mixture, and then fermenting the fermentation product. Obtaining a third mixture by mixing the first mixture and the second mixture at a mixing weight ratio of 1:0.1 to 0.3, and adding the turmeric fermentation product and the night gate fermentation product to the third mixture at a mixing weight ratio of 1:0.4 to 0.6: This is the step of obtaining a fermentation result obtained by adding 0.4 to 0.6 parts by weight of the mixture, first maturing it at 25°C for 72 to 96 hours, and then secondarily maturing the firstly aged product at 1 to 10°C.

In the present invention, the seasoning composition is manufactured through the step of adding sacha inchi powder to the fermentation result.

In the present invention, the broth includes the steps of adding a mixture of anchovies, dried pollack, and dried shrimp together with water into a heating tank and heating it to extract the first concentrate; Injecting a mixture of clams, mussels, clams, scallops, and razor clams into a heating tank with water and then heating to extract a second concentrate; Injecting a mixture of katsuo, kelp, and seaweed into a heating tank and heating it to extract a third concentrate; Putting washed and trimmed cabbage, shiitake mushrooms, lotus roots, onions, radishes, Cheongyang peppers, chives, and ginger into a heating tank with water and heating them to extract the fourth concentrate; It is prepared through steps 1, 2, and 3.4 of mixing the concentrates.

In the present invention, the step of extracting the first concentrate includes adding anchovies mixed at a mixing weight ratio of 1:0.8-1.2:0.8-1.2 after adding water to a heating tank that provides a high-temperature and high-pressure environment. This is a step of extracting the first concentrate by adding a mixture of pollack head and shrimp to the extent of submerging in water and heating it for 180 to 240 minutes at a temperature of 115 to 120 ° C and 3 atm; In the step of extracting the second concentrate, water is added to a heating tank that provides a high-temperature and high-pressure environment, and then clams are mixed at a mixing weight ratio of 1: 0.8-1.2: 0.8-1.2: 0.8-1.2: 0.8-1.2, Add the mixture of mussels, clams, scallops, and razor clams to the level where they are submerged in water. A step of extracting the second concentrate by heating for 120 to 150 minutes at a temperature of 115 to 120°C and 3 atm; In the step of extracting the third concentrate, water is added to a heating tank that provides a high-temperature and high-pressure environment, and then a mixture of katsuo, kelp, and seaweed mixed in a mixing weight ratio of 1:0.8~1.2:0.8~1.2 is added to water. Put in enough to submerge. A step of extracting the third concentrate by heating for 120 to 150 minutes in an environment of 115 to 120°C and 3 atmospheres of pressure; In the step of extracting the fourth concentrate, the washed and trimmed cabbage, shiitake mushrooms, lotus roots, onions, radishes, Cheongyang peppers, chives, and ginger are cut into predetermined sizes, 1: 0.8~1.2: 0.8~1.2: A material mixture is prepared by mixing 0.8~1.2 : 0.8~1.2 : 0.1~0.3 : 0.1~0.3 : 0.08~0.12 parts by weight, and the material mixture is submerged in water by adding water to a heating tank that provides a high temperature and high pressure environment. This is the step of extracting the fourth concentrate by pouring it in at a temperature of 115~120℃ and heating it for 180~240 minutes in an environment of 3 atm.

According to the present invention, when using the described seasoning composition and broth, a richer, lighter, spicy and savory Budae-jjigae broth can be made in a short time, the unique flavor and color of Budae-jjigae can be maintained, and it has health benefits when consumed. It has the effect of being able to complete a helpful budae stew.

Hereinafter, the instant cooking bag stew according to the present invention will be described in detail as follows.

Hereinafter, the term “above” or “above” may include not only what is directly above in contact but also what is above without contact. Terms such as first, second, etc. may be used to describe various components, but the components should not be limited by the terms. Terms are used only to distinguish one component from another. Singular expressions include plural expressions unless the context clearly dictates otherwise. Additionally, when a part "includes" a certain component, this means that it may further include other components rather than excluding other components, unless specifically stated to the contrary. Additionally, terms such as "...unit" and "module" used in the specification refer to a unit that processes at least one function or operation. If an embodiment can be implemented differently, a specific process sequence may be performed differently from the described sequence. For example, two processes described in succession may be performed substantially at the same time, or may be performed in an order opposite to the order in which they are described.

The instant cooking bag stew according to the present invention is a mixture of ingredients consisting of ham, sausage, tofu, green onions, kimchi, and minced beef in a cooking container, broth added to the extent of submerging the ingredients, and a seasoning composition for seasoning. In this state, it is cooked by heating the cooking vessel.

Cut ham, sausage, and tofu into pieces large enough to be eaten at once, and cut green onions and kimchi into strips to bring out the flavor. And depending on taste, ramen noodles, bacon noodles, glass noodles, udon noodles, dumplings, fish cakes, etc. can be added.

The seasoning composition includes the steps of obtaining a first mixture consisting of red pepper powder, red pepper paste, black pepper powder, monosodium L-glutamate, garlic, ginger, sugar, and soy sauce; Obtaining a second mixture by drying a mixture of kelp, maesaengi, seaweed, hijiki, and motherwort cut into appropriate sizes, pulverizing the dried material, and then roasting it; adding fermented turmeric and fermented turmeric to a third mixture formed by mixing the first mixture and the second mixture and then fermenting to obtain a fermentation product; It is manufactured through the step of adding sacha inchi powder to the fermentation result.

In the step of obtaining the first mixture, 30 to 36 parts by weight of red pepper powder, preferably 33 parts by weight, 50 to 90 parts by weight of red pepper paste, preferably 70 parts by weight, and 0.3 to 0.5 parts by weight of pepper powder, preferably 0.4 parts by weight, 1 to 3 parts by weight of sodium L-glutamate, preferably 2 parts by weight, 12 to 20 parts by weight of garlic, preferably 16 parts by weight, and 0.6 to 1 part by weight of ginger, preferably 0.8 parts by weight. This is a step of obtaining a first mixture implemented by mixing 3 to 7 parts by weight of sugar, preferably 5 parts by weight, and 12 to 18 parts by weight of soy sauce, preferably 15 parts by weight.

The step of obtaining the second mixture is 1: 0.4~0.6: 0.4~06: 0.4~0.6 of kelp, maesaengi, seaweed, hijiki, and mobaban cut into appropriate sizes; Mixing weight ratio of 0.4~0.6:0.4~0,6, preferably 1:0.5:0.5:0.5; This is the step of obtaining the second mixture by mixing at a mixing weight ratio of 0.5:0.5, drying by applying hot air at 60-70℃ for 3-4 hours, and then roasting the dried product at 250-300℃ for 10-20 minutes. .

In the process of roasting the dried material, the fishy odor contained in kelp, seaweed, seaweed, hijiki, and mosaeng is removed, and a unique savory taste is created by roasting seaweed.

The step of obtaining the fermentation result includes mixing the first mixture and the second mixture at a mixing weight ratio of 1:0.1 to 0.3, preferably 1:0.2, to obtain a third mixture, and fermenting turmeric in the third mixture. Water and night gate fermentation are added and mixed at a mixed weight ratio of 1:0.4~0.6:0.4~0.6, preferably 1:0.5:0.5, and first aged at 25°C for 72 to 96 hours. Next, it is a step to obtain a fermentation result obtained by secondarily maturing the firstly aged product at 1 to 10°C.

The fermented turmeric product is obtained by adding 100 parts by weight of turmeric to 500 to 700 parts by weight of purified water, followed by hot water extraction at 100 to 110°C for 12 to 16 hours, adding 2 to 3 parts by weight of yeast to the extracted turmeric extract, and then stirring for 25 to 30 minutes. It is obtained by fermenting at ℃ for 24 to 30 hours.

Turmeric is a perennial medicinal plant belonging to the ginseng family and has a sweet yet bitter taste and warm properties. In particular, the root is the main medicinal ingredient in Samultang and is used to relieve heat resistance, dry throat, thirst, etc. that occur due to weakness in the body among various chronic diseases. do. This type of turmeric has effects such as treating symptoms such as cold and painful back and knees, menstrual abnormalities, dizziness, etc., and turning hair black.

The fermented Yagwanmun product is made by adding 100 parts by weight of Yagwanmun to 400-600 parts by weight of purified water, followed by hot water extraction at 100-110℃ for 12-16 hours, adding 2-3 parts by weight of yeast to the extracted Yagwanmun extract, and then heating at 25-30℃. It is obtained by fermenting for 24 to 30 hours.

Night gate is a plant distributed in Asia, including Korea, Japan, China, and Taiwan. Its useful bioactive substances include pinitol, avicularin, trifolin, quercetin, and kaempferol ( It contains various types of flavonoids such as kaempferol and vitexin, which exhibit free radical scavenging functions, antibacterial and antioxidant activities, and also has a high content of vitamin E, which is useful for suppressing skin aging.

The step of adding sacha inchi powder is a step of completing the seasoning composition by adding 4 to 8 parts by weight, preferably 6 parts by weight, of sacha inchi powder based on 100 parts by weight of the fermentation result. By using this sacha inchi powder, a similar taste can be created without using the baked beans used in regular budae stew.

Sachi inchi grows wild in Peru, Venezuela, and northwestern Brazil. It is a perennial vine seed and is also called Inca nut, Incata bean, Omega nut, and mountain peanut. Saatchi Inchi is a plant rich in omega 3 and omega 6. It has a very strong savory taste and is very effective in preventing cardiovascular diseases such as high blood pressure and arteriosclerosis. It plays a role in dissolving neutral fat in the blood and reduces visceral obesity. It plays a role in slowing down. It also lowers cholesterol levels, develops the brain, prevents dementia, delays the formation of wrinkles, and prevents dandruff by affecting hair.

The broth includes adding a mixture of anchovies, dried pollack, and dried shrimp together with water into a heating tank and heating it to extract the first concentrate; Injecting a mixture of clams, mussels, clams, scallops, and razor clams into a heating tank with water and then heating to extract a second concentrate; Injecting a mixture of katsuo, kelp, and seaweed into a heating tank and heating it to extract a third concentrate; Putting washed and trimmed cabbage, shiitake mushrooms, lotus roots, onions, radishes, Cheongyang peppers, chives, and ginger into a heating tank with water and heating them to extract the fourth concentrate; It is prepared through steps 1, 2, and 3.4 of mixing the concentrates.

In the step of extracting the first concentrate, water is added to a heating tank that provides a high temperature and high pressure environment, and then mixed at a mixing weight ratio of 1:0.8 to 1.2:0.8 to 1.2, preferably 1:1:1. This is the step of extracting the first concentrate by adding a mixture of anchovies, pollack heads, and shrimp to the extent of submerging them in water, and heating them for 180-240 minutes at a temperature of 115-120℃ and 3 atm.

In the step of extracting the second concentrate, water is added to a heating tank that provides a high temperature and high pressure environment, and the mixing weight ratio is 1:0.8~1.2:0.8~1.2:0.8~1.2:0.8~1.2. Preferably, a mixture of clams, mussels, clams, scallops, and clams mixed at a mixing weight ratio of 1:1:1:1:1 is added to the extent of submerging in water. This is the step of extracting the second concentrate by heating for 120 to 150 minutes at a temperature of 115 to 120°C and 3 atm.

In the step of extracting the third concentrate, water is added to a heating tank that provides a high temperature and high pressure environment, and then mixed at a mixing weight ratio of 1:0.8~1.2:0.8~1.2, preferably 1:1:1. Add the mixture of katsuo, kelp, and seaweed until it is submerged in water. This is the step of extracting the third concentrate by heating for 120 to 150 minutes at a temperature of 115 to 120°C and 3 atm.

The fourth step of extracting the concentrate is to cut the washed and trimmed cabbage, shiitake mushrooms, lotus roots, onions, radishes, Cheongyang peppers, chives, and ginger into predetermined sizes, then 1:0.8~1.2:0.8~1.2:0.8. The material mixture is mixed at a mixing weight ratio of ~1.2 : 0.8~1.2 : 0.1~0.3 : 0.1~0.3 : 0.08~0.12, preferably 1 : 1 : 1 : 1 : 1 : 0.2 : 0.2 : 0.1. The fourth concentrate is extracted by adding water to a heating tank that provides a high-temperature and high-pressure environment to the point where it is submerged in water, and heating it for 180-240 minutes at a temperature of 115-120°C and 3 atm. It's a step.

When using the seasoning composition and broth prepared through the above series of steps, a thicker, lighter, spicier, and more delicious Budae-jjigae broth can be made in a short time, the unique flavor and color of Budae-jjigae can be maintained, and it is healthy when consumed. You can complete Budae Jjigae, which is helpful for.

In addition, regardless of the skill of the cook, the taste of Budae Jjigae soup can be cooked consistently, and furthermore, even if the attached aged kimchi is under-aged or overripe, it is still possible to create a Budae-jjigae with a deep and savory flavor.

Hereinafter, the present invention will be described in more detail with reference to the following examples, but this does not mean that the present invention is limited to the following examples.

Preparation Example 1: Preparation of seasoning composition

Mix 33g of red pepper powder, 70g of red pepper paste, 2g of sodium L-glutamate, 16g of garlic, 0.8g of ginger, 5g of sugar, and 15g of soy sauce to obtain the first mixture, then cut kelp, maesaengi, seaweed, hijiki, and caps into appropriate sizes. 1 : 0.5 : 0.5 : 0.5 ; After mixing at a mixing weight ratio of 0.5:0.5, hot air at 65°C was applied for 3 to 4 hours to dry, and then the dried product was roasted at 280°C for 10 to 20 minutes to obtain the second mixture, and the first mixture and the first mixture were mixed at a weight ratio of 0.5:0.5. Mix the 2 mixtures at a mixing weight ratio of 1:0.2 to obtain the third mixture, add the third mixture, turmeric fermentation product, and night gate fermentation product at a mixing weight ratio of 1:0.5:0.5, mix, and mix at 25°C for 72 hours. After primary maturation for 96 hours, a seasoning composition was prepared by secondary maturing the primary aged product at 1 to 10°C.

Preparation Example 2: Preparation of broth

After adding anchovies, pollack heads, and shrimp at the same mixing weight ratio along with water to the heating tank, heating the heating tank at a temperature of 115~120℃ and 3 atm for 210 minutes, extracting the first concentrate, and adding it to the heating tank. After adding clams, mussels, clams, scallops, and razor clams with water at the same mixing weight ratio, heating the heating tank at a temperature of 115~120℃ and 3 atm for 135 minutes, extracting the second concentrate, and adding it to the heating tank. After adding katsuo, kelp, and seaweed at the same mixing weight ratio with water, the third concentrate was extracted by heating the heating tank at a temperature of 115~120℃ and 3 atm for 135 minutes, and mixing it with water in the heating tank 1:1 : Add cabbage, shiitake mushrooms, lotus root, onion, radish, Cheongyang pepper, shallot, and ginger at a mixing weight ratio of 1 : 1 : 1 : 0.2 : 0.2 : 0.1, then simmer for 210 minutes at a temperature of 115-120℃ and 3 atm. The fourth concentrate was extracted by heating for a while, and the broth was prepared by mixing the first, second, and 3.4 concentrates in a mixing weight ratio of 1:1:1:9.

Example 1: Preparation of budae stew using the seasoning composition of Preparation Example 1 and the broth of Preparation Example 2

In a cooking container, ingredients consisting of 120g of ham, 100g of sausage, 150g of tofu, 20g of green onion, 110g of kimchi, and 50g of minced beef were mixed with 50g of the seasoning composition of Preparation Example 1 and broth 800 of Preparation Example 2, and then cooked. Budae stew was cooked by heating the container.

Comparative Preparation Example 1: Preparation of seasoning composition

A seasoning composition was prepared by mixing 33g of red pepper powder, 70g of red pepper paste, 2g of sodium L-glutamate, 16g of garlic, 0.8g of ginger, 5g of sugar, and 15g of soy sauce.

Comparative Preparation Example 2: Preparation of broth

Anchovies, pollack heads, and shrimp were added to the heating tank with water at the same mixing weight ratio, and then the heating tank was heated at a temperature of 115-120°C and 3 atm for 210 minutes to prepare broth.

Comparative Example 1: Preparation of budae stew using the seasoning composition broth of Comparative Preparation Example 1

In a cooking container, add ingredients consisting of 120g of ham, 100g of sausage, 150g of tofu, 20g of green onion, 110g of kimchi, and 50g of minced beef, 800g of broth, 50g of the seasoning composition of Comparative Preparation Example 1, and 800g of broth of Comparative Preparation Example 2. Then, the budae stew was cooked by heating the cooking container.

Evaluation Example 1: Sensory test

The following tests were conducted to evaluate the overall preference of the budae stew cooked in Example 1 and Comparative Example 1 based on appearance, taste, lightness, and umami. The panel evaluated overall preference, including appearance (color), taste (sweet, salty, spicy), lightness, and umami, using a 5-point scale using 30 test subjects who received prior training.

(1: very bad 2: bad 3: average 4: good 5: very good)

Example 1 Comparative Example 1 Exterior 4.8 3.7 taste 4.6 3.3 Plain 4,7 3.2 Umami 4.8 3.4

Referring to [Table 1], the bag stew cooked using the seasoning composition of Preparation Example 1 and the broth of Preparation Example 2 is the bag stew cooked using the seasoning composition of Comparative Preparation Example 1 and the broth of Comparative Preparation Example 2. It was found that the overall taste was improved by having a good and light taste, texture, and umami compared to .

Claims (7)

By heating the cooking container in a state in which ingredients consisting of ham, sausage, tofu, green onions, kimchi, and minced beef, broth added to the extent of submerging the ingredients, and seasoning composition for seasoning are mixed in the cooking container. In the ready-to-cook budae stew,
The seasoning composition is,
Obtaining a first mixture consisting of red pepper powder, red pepper paste, black pepper powder, monosodium L-glutamate, garlic, ginger, sugar, and soy sauce;
Obtaining a second mixture consisting of drying a mixture of kelp, maesaengi, seaweed, hijiki, and motherwort cut to an appropriate size, pulverizing the dried material, and then roasting it;
A step of obtaining a fermentation result obtained by adding fermented turmeric and fermented turmeric to a third mixture formed by mixing the first mixture and the second mixture and then fermenting,
The step of obtaining the fermentation result includes mixing the first mixture and the second mixture at a mixing weight ratio of 1:0.1 to 0.3 to obtain a third mixture, and adding the turmeric fermentation product and the night gate fermentation product to the third mixture. Fermentation result obtained by adding 1 : 0.4 to 0.6 : 0.4 to 0.6 mixed parts by weight, first maturing it at 25°C for 72 to 96 hours, and then secondarily maturing the firstly aged product at 1 to 10°C. Instant cooking bag stew, characterized in that it is a step of obtaining. The method of claim 1, wherein the step of obtaining the first mixture is,
30 to 36 parts by weight of the red pepper powder, 50 to 90 parts by weight of the red pepper paste, 0.3 to 0.5 parts by weight of the black pepper powder, 1 to 3 parts by weight of the sodium L-glutamate, and 12 to 20 parts by weight of the garlic, A bag stew for instant cooking, characterized in that the step is implemented by mixing 0.6 to 1 part by weight of the ginger, 3 to 7 parts by weight of the sugar, and 12 to 18 parts by weight of the soy sauce. The method of claim 1, wherein the step of obtaining the second mixture is,
Kelp, maesaengi, seaweed, hijiki, and moba cut into appropriate sizes 1 : 0.4~0.6 : 0.4~06 : 0.4~0.6 ; 0.4~0.6: This product is made by mixing at a mixing weight ratio of 0.4~0,6, drying it by applying hot air at 60~70℃ for 3~4 hours, and then roasting the dried product at 250~300℃ for 10~20 minutes. 2. Instant cooking bag stew, characterized in that it is a step of obtaining a mixture. delete The method of claim 1, wherein the seasoning composition:
A bag stew for instant cooking, characterized in that it is manufactured through the step of adding sacha inchi powder to the fermentation result. The method of claim 1, wherein the broth is:
Injecting a mixture of anchovies, dried pollack, and dried shrimp together with water into a heating tank and heating it to extract the first concentrate;
Injecting a mixture of clams, mussels, clams, scallops, and razor clams into a heating tank with water and then heating to extract a second concentrate;
Injecting a mixture of katsuo, kelp, and seaweed into a heating tank and heating it to extract a third concentrate;
Putting washed and trimmed cabbage, shiitake mushrooms, lotus roots, onions, radishes, Cheongyang peppers, chives, and ginger into a heating tank with water and heating them to extract the fourth concentrate;
A bag stew for instant cooking, characterized in that it is manufactured through the steps of mixing the concentrates 1, 2, and 3.4. The method of claim 6, wherein the broth is:
In the step of extracting the first concentrate, water is introduced into a heating tank that provides a high-temperature and high-pressure environment, and then a mixture of anchovies, pollack heads, and shrimp mixed at a mixing weight ratio of 1:0.8 to 1.2:0.8 to 1.2 is mixed with water. This is a step of extracting the first concentrate by adding it to a level where it is submerged and heating it for 180 to 240 minutes at a temperature of 115 to 120°C and 3 atm;
In the step of extracting the second concentrate, water is added to a heating tank that provides a high-temperature and high-pressure environment, and clams are mixed at a mixing weight ratio of 1:0.8-1.2:0.8-1.2:0.8-1.2:0.8-1.2, Add the mixture of mussels, clams, scallops, and razor clams to the level where they are submerged in water. A step of extracting the second concentrate by heating for 120 to 150 minutes at a temperature of 115 to 120°C and 3 atm;
In the step of extracting the third concentrate, water is added to a heating tank that provides a high-temperature and high-pressure environment, and then a mixture of katsuo, kelp, and seaweed mixed in a mixing weight ratio of 1:0.8~1.2:0.8~1.2 is added to the water. Put in enough to submerge. A step of extracting the third concentrate by heating for 120 to 150 minutes in an environment of 115 to 120°C and 3 atmospheres of pressure;
In the step of extracting the fourth concentrate, the washed and trimmed cabbage, shiitake mushrooms, lotus roots, onions, radishes, Cheongyang peppers, shallots, and ginger are cut into predetermined sizes, then 1:0.8~1.2:0.8~1.2: A material mixture is prepared by mixing 0.8~1.2 : 0.8~1.2 : 0.1~0.3 : 0.1~0.3 : 0.08~0.12 parts by weight, and the material mixture is submerged in water by adding water to a heating tank that provides a high temperature and high pressure environment. A bag stew for instant cooking, characterized in that it is a step of extracting the fourth concentrate by adding it to a temperature of 115 to 120 ° C and heating for 180 to 240 minutes in an environment of 3 atm.