KR19980084649A - Seasoning manufacturing method - Google Patents
Seasoning manufacturing method Download PDFInfo
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- KR19980084649A KR19980084649A KR1019970020491A KR19970020491A KR19980084649A KR 19980084649 A KR19980084649 A KR 19980084649A KR 1019970020491 A KR1019970020491 A KR 1019970020491A KR 19970020491 A KR19970020491 A KR 19970020491A KR 19980084649 A KR19980084649 A KR 19980084649A
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Abstract
본 발명은 조미료 제조방법에 관한 것으로, 고추가루 79-81%와, 참깨 10-14%와, 산초 1-3%와, 들깨 4-6%를 혼합하여서 된 조미료를 구비하므로 생선조림이나 생선구이, 매운탕, 생선회 등에 적절히 첨가하면 음식의 맛과 향을 더할 뿐 아니라 비린내를 제거하게 되어 영양가가 매우 많은 생선요리를 많은 사람들이 맛있게 섭취할 수 있고 우동이나 불고기에 첨가하여 먹으면 기름 냄새를 제거하면서 맛을 향상시킬 수 있게 된다.The present invention relates to a seasoning manufacturing method, and has a seasoning prepared by mixing red pepper powder 79-81%, sesame seeds 10-14%, 1-3%, and perilla 4-6%, stewed fish or grilled fish Properly added to food, maeuntang, sashimi, etc., will not only add flavor and flavor to the food, but will also remove fishy smells. It will be possible to improve.
Description
본 발명은 조미료 제조방법에 관한 것으로, 특히 특히 생선 등을 사용한 요리시 비린내가 나지 않도록 하고 우동이나 불고기 등에 첨가하여 맛을 향상시킬 뿐 아니라 기름 냄새를 제거하도록 한 요리용 양념 제조방법에 관한 것이다.The present invention relates to a seasoning manufacturing method, and in particular to a cooking seasoning to prevent the smell of fish, especially when cooking with fish, etc. added to the udon or bulgogi to improve the taste as well as to remove the smell of oil.
생선은 인체에 유용한 많은 영양소가 함유되어 있는 반면 다른 육류에 비해 비만의 염려가 없는 매우 뛰어난 식품으로써, 조림, 구이, 및 매운탕등 여러 가지 방법으로 조리하여 섭취하고 있다.Fish is a very good food that contains many nutrients useful to the human body and has no fear of obesity compared to other meats. Fish is cooked and eaten in various ways such as stewed foods, grilled fish, and Maeuntang.
이러한 생선 뿐 아니라 모든 음식을 요리하는데 있어서 어떠한 조미료를 어느 정도 넣느냐에 따라 그 음식 맛이 달라지기 때문에 조미료를 적절히 넣는 것이 매우 중요하며, 생선에 있어서 특히 중요한 점은 비린 냄새 때문에 일부 사람들이 먹기를 꺼려하므로 요리시 비린내 제거가 중요하다.In addition to these fish, it is very important to add seasonings properly, depending on how much seasoning you put in cooking all the foods, and the important thing about fish is the fishy smell that some people are reluctant to eat. So fishy removal is important when cooking.
또한 불고기등은 많은 사람들이 즐겨 먹는 음식인 반면 구울시 발생되는 기름 냄새가 비위를 상하게 할 수 있으며, 옷 등에 기름 냄새가 배어 의복을 세탁해야 하는 문제가 있었다.In addition, while bulgogi is a food that many people enjoy eating, the smell of oil generated when burning may hurt the stomach, and the smell of oil soaks in clothes, such as washing clothes.
상술한 문제를 해결하기 위한 본 발명의 목적은 비린내 및 기름 냄새를 제거할 뿐 아니라 음식의 맛을 뛰어나게 할 수 있도록 한 조미료 제조방법을 제공하는 것이다.SUMMARY OF THE INVENTION An object of the present invention for solving the above problems is to provide a method for preparing seasonings to remove fishy and oily odors and to enhance the taste of food.
이와 같은 목적을 달성하기 위한 본 고안 조미료 제조방법은, 조미료에 있어서, 고추가루 79-81%와, 참깨 10-14%와, 산초 1-3%와, 들깨 4-6%를 혼합하여서 된 것을 특징으로 한다.The seasoning method of the present invention for achieving the above object is a seasoning, by mixing 79-81% of red pepper powder, 10-14% of sesame seeds, 1-3% of anchovy and 4-6% of perilla It features.
따라서 생선조림이나 생선구이, 매운탕, 생선회 등에 적절히 첨가하면 음식의 맛과 향을 더할 뿐 아니라 비린내를 제거하게 되어 영양가가 매우 많은 생선요리를 많은 사람들이 맛있게 섭취할 수 있게 되며, 불고기 등에 첨가하면 맛을 향상시키고 기름 냄새를 제거하는 효과가 있다.Therefore, when properly added to boiled fish, grilled fish, Maeuntang, and sashimi, it not only adds to the taste and flavor of the food, but also removes fishy smells, so that many people can eat deliciously nutritious fish dishes. It is effective in improving oil and removing oil odors.
본 발명의 구체적 특징 및 이점은 이하의 설명으로 더욱 명확해 질 것이다.Specific features and advantages of the present invention will become more apparent from the following description.
생선요리에 있어서 중요한 점은 생선조림이나 생선구이, 매운탕 등에 조미료를 적절히 첨가하여 생선의 맛을 살리면서 비린내를 제거하는 것이다.An important point in fish cooking is to add fishy seasoning to fish stew, grilled fish, and spicy soup to remove fishy taste while enhancing the taste of fish.
이러한 취지에 부합되는 본 발명의 조미료에는 고추가루와, 참깨, 산초, 들깨가 혼합되는바, 이를 곱게 갈은 다음 상술한 요리시 기호에 맞게 적절히 첨가하게 된다.The seasoning of the present invention that meets the above purpose is mixed with red pepper powder, sesame seeds, sancho, and perilla, and finely grind them, and then added appropriately according to the taste when cooking.
이러한 조미료는 고추가루 79-81%와, 참깨 10-14%와, 산초 1-3%와, 들깨 4-6%의 혼합비를 갖는다.These seasonings have a mixing ratio of 79-81% red pepper powder, 10-14% sesame seeds, 1-3% sancho, and 4-6% perilla.
이러한 혼합비를 가지는 조미료를 생선요리시 적절히 첨가하면 참깨와 들깨의 고소함을 느끼면서 육모초에 의해 느끼하지 않고 깔끔한 맛을 낼 수 있을 뿐 아니라, 생선 비린내가 제거되어 비위가 좋지 않은 사람들에게 매우 적절한 효과가 있다.Properly added seasonings with such a blending ratio can be tasted without sesame seeds and sesame seeds, and have a refreshing taste. There is.
또한 불고기를 구울 때 넣으면 기름 냄새를 제거하게 되어 기름 냄새에 의해 비위가 상하지 않을 뿐 아니라 맛이 향상되고 의복에 기름 냄새가 배지 않으며, 우동에 첨가하여도 더욱 깔끔하고 담백한 맛을 낸다.In addition, when roasting bulgogi, it removes the smell of oil, and the smell of oil does not hurt the stomach, the taste improves, the smell of oil does not spread on the clothes, and even when added to udon, it gives a cleaner and lighter taste.
이상에서와 같은 조미료 제조방법에 의한 조미료를 생선조림이나 생선구이, 매운탕, 생선회 등에 적절히 첨가하면 음식의 맛과 향을 더할 뿐 아니라 비린내를 제거하게 되어 영양가가 매우 많은 생선요리를 많은 사람들이 맛있게 섭취할 수 있게 되며, 불고기 등에 첨가하면 맛을 향상시키고 기름 냄새를 제거하는 효과가 있다.Adding seasonings according to the seasoning method as described above to a boiled fish, grilled fish, spicy soup, sashimi, etc., not only adds to the taste and flavor of the food, but also removes fishy smell. If you add it to bulgogi, etc., it improves the taste and removes the smell of oil.
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KR1019970020491A KR19980084649A (en) | 1997-05-23 | 1997-05-23 | Seasoning manufacturing method |
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KR1019970020491A KR19980084649A (en) | 1997-05-23 | 1997-05-23 | Seasoning manufacturing method |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100556147B1 (en) * | 2004-04-28 | 2006-03-03 | 주식회사 금호식품 | A red pepper meal having chlorella and the manufacturing process |
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1997
- 1997-05-23 KR KR1019970020491A patent/KR19980084649A/en not_active Application Discontinuation
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100556147B1 (en) * | 2004-04-28 | 2006-03-03 | 주식회사 금호식품 | A red pepper meal having chlorella and the manufacturing process |
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