KR19990038092A - Sauce using carrot leaves and its manufacturing method - Google Patents

Abstract

The present invention relates to a method for preparing meat and fish sauce using carrot leaves, and in more detail, using carrot leaves as a raw material for spices, shrimp, oysters, garlic, green onions, onions, ginger, and dried red pepper It relates to a carrot leaf sauce containing a large amount of nutrients and seasoned with natural seasonings of Jinjiangjang, defrosting, starch syrup, honey, sake, and pear juice, which is effective in eliminating the bad smell and taste of meat and fish with its unique fragrance, and its manufacturing method. .

The sauce using the carrot leaves of the present invention is characterized by making with natural seasoning, the flavor and taste of the carrot leaves can not feel the smell of meat or fish at all, and in general, despite the very high nutrients, carrot leaves have been ignored This can rise to our table.

Description

Sauce using carrot leaves and its manufacturing method

The present invention relates to a sauce using a carrot leaf extract component and a method of manufacturing the same, and more particularly, to remove the unpleasant smell and taste of meat and fish with a unique aroma extracted from carrot leaves, containing a large amount of nutrients It is about a carrot leaf sauce.

In general, meat and fish dishes have been seasoned with spices such as alcohol, ginger, pepper, or gochujang and red pepper powder in order to eliminate the peculiar smell. When such spices or spices were used, there was a problem that the flavor of the main dish was not properly felt due to the thicker flavor of the meat. In addition, the use of processed artificial seasoning tastes good, but overuse causes harmful effects on the human body.

Carrots belonging to the Apiaceae are root vegetables and only roots have been widely used for food. Young leaves of carrots can be eaten cooked or fermented, and they have been almost abandoned because they are generally mistaken for not eating carrot leaves.

Therefore, the present invention removes the bad smell of meat and fish with its unique and unique fragrance in addition to the basic nutritional intake effect due to the intake of food by using a carrot leaf containing a large amount of nutritional ingredients to enhance the taste of food, flavor It is an object of the present invention to provide a carrot leaf sauce and a method for producing the same.

Sauce using a carrot leaf according to the invention the material and its weight ratio are as follows.

Carrot Leaf (40-55g) Garlic (2-5g)

Oysters (55-60 g) Onions (8-15 g)

Shrimp (52-66 g) Ginger (28-36 g)

Soy Sauce (½-1½ cup) Dried Red Pepper (2-5g)

Sugar (¼ ～ ¾ cup) Japanese leek (10-20g)

Starch syrup (¼ ~ ⅔ cup) starch powder (280 ~ 340g)

Honey (¼ ~ ⅔ cup) pear juice (50 ~ 70cc)

Cheongju (¼-¾ cup) water (⅓-1 cup)

One cup in the present invention refers to 200 cc.

Looking at the characteristics of the material entering the source of the present invention.

Carrot leaves contain carotene, a hydrocarbon of the carotenoid type, and luteoline-7-glucoside, a glycoside of glucose, which is a major intermediate of metabolism as a major glycoside of blood. High nutritional value In addition, carrot leaves contain vitamin C and calcium, phosphorus, and red blood cells, which function to smoothly contract muscles and soothe nerve irritation by distributing vitamin C and blood, muscle, and nerves that regulate body functions. Lysine and threonine, two of the eight essential amino acids that must be taken from the outside because of almost no synthesis in the liquid of iron and protein constituent amino acids, which play an important role in the transport of oxygen and oxidation in tissues (Threonine) contains a lot of nutritional value is very good. Carrot leaves have a good taste and aroma, so they can be cooked together with other foods to give a good taste and aroma. 2-nonenal, a representative ingredient of the fragrance, makes carrot leaves such as rice cake, taste meat, and crab meat. When you mix it with seafood, you get a taste and aroma that goes well.

Carotene contained in carrot leaves is a provitamin A that is converted into vitamin A ingested in the human body plays an important role in supplying fat-soluble vitamin A to the human body. In the role of vitamin A in the retina, the photosensitive pigment called rhodopsin, which combines vitamin A and protein, is decomposed by light, and the energy that is released at this time stimulates the optic nerve to control the process of making things visible. If this is insufficient, rhodopsin decreases and becomes difficult to see. In other words, it has a therapeutic effect of night blindness, excellent treatment effect on constipation symptoms, and is also used as an anti-cancer in the United States.

Oysters are generally low in fat and rich in glycogen. Protein is good quality, especially lysine. Other micronutrients (Cu, Fe, Mn, I) and vitamins A, B ₁ , B ₂ , niacin (niacin), etc. are also relatively high, which is one of the good foods. In particular, vitamin B ₁₂ is much higher than other shellfish and fish, which is 4.8γ% in meat and 19γ% in soy, making it a good source of vitamin B ₁₂ . Oysters are also well digested.

Shrimp is usually nutritious and has similar nutritional value as well as very high muscle extract. Vitamin B ₁ , C and glycogen (storage substance) are also significant.

Honey is a water-soluble and sweet food containing D-fructose, one of the hexoses of monosaccharides.

Onions, garlic and ginger are irritating smells and flavors of allyldisulfide, a sulfur-containing compound, which removes the unpleasant odors and flavors of meat and fish, adding flavor to food, enhancing appetite and helping digestion. In particular, ginger, which is composed of essential oils and refined ingredients, inhibits spontaneous exercise, antipyretic and analgesic action, antitussive action, and prostaglandin biosynthesis. Onions with a distinctive aroma and irritant onions are originally sweet, but as they ripen, sugar is added. The irritating smell of onion removes fishy fishy and fishy fishy smell and is used as flavor vegetable.

It is rich in calcium, iron, and vitamins and has a unique scent, so it is indispensable to the seasonings of our country along with garlic, which is widely used for raw food, medicinal and cooking. .

Red pepper is a fruit vegetable belonging to the eggplant family, rich in vitamin C, and spicy because of the base called capsaicin. Dried red peppers, in particular, are ground and used as a seasoning for many dishes.

Referring to the method of producing a sauce using a carrot leaf according to the present invention in detail.

(1) pretreatment step

Wash and dry oysters, shrimps, leeks, onions, ginger, garlic, and dried red peppers, cut them into regular pieces, grind ½ medium pears and make 50-70cc of pear juice. Starch powder 280-340g Pretreatment to dissolve in

(2) extraction step

Wash the carrot leaves, dry them, and cut them to a suitable size. Add 40 to 55 g of carrot leaves in 2 cups of water and heat it for about 7 minutes until the color of the carrot leaves changes from green to yellow. Extract the flavor and nutrients unique to carrots to obtain 1 cup of extract.

(3) heating step

Except for 280-340g of starch powder dissolved in a glass of water, boil soy sauce, sugar, starch syrup, honey and sake in all the pre-treated ingredients in the extract of carrot leaves obtained in the extraction step.

(4) mixing step

Add 280 to 340 g of starch powder, melted in a cup of water, to the boiled material in the heating step and boil it.

(5) manure step

After the mixing step, the thick boil is applied with a slight pressure on the network to filter out the dust and obtain only a liquid sauce.

The present invention will be described in more detail with reference to the following examples, but is not limited thereto.

EXAMPLE

Oyster 55g, shrimp 55g, green onion 10g, onion 10g, ginger 30g, garlic 4g, dried red pepper 3g washed and dried to cut to a certain size, pears were ground to prepare pear juice 60cc, starch powder 300g was dissolved in a water cup. .

Wash the carrot leaves, dry them, and cut them into a suitable size. 55 g of carrot leaves were added to 2 cups of water until the color of the carrot leaves changed from green to yellow, that is, heated for about 7 minutes to extract the flavor and nutrients unique to carrots.

Except for 300g of starch powder dissolved in ⅔ cup of water, all the pretreated ingredients, ½ cup of soy sauce, ¼ cup of sugar, ¼ cup of starch syrup, honey ⅓ cup, and ½ cup of sake were added to carrot leaf extract. 300 g of starch powder, which was dissolved in 300 g of starch powder, was added thereto, and the mixture was boiled once again. The thick boil was applied to the reticulated tissue with a slight pressure to filter out the lumps and to obtain only a liquid sauce.

The sauce was prepared by blending the raw materials as described above.

The sauce using the carrot leaves of the present invention prepared as described above is characterized by making with natural seasoning. In addition, the sauce can not feel the smell of meat or fish at all by the unique flavor and taste of carrot leaves, carrots that have been ignored in general, despite the great amount of nutrients can rise on our table.

Claims (2)

The main ingredients are carrot leaves 40-55g, oysters 50-60g, shrimps 52-66g and garlic 2-5g, leek 10-20g, onion 8-15g, ginger 28-36g, dried red pepper 2-5g, pear juice 50 ～ 70cc (½ medium size), ⅔-cup of water with 280-340g of starch powder, add ½-1½ cup of soy sauce, ¼-¾ cup of sugar, ¼-¾ cup of starch syrup, ¼-⅔ cup of honey, ¼-¾ cup of sake. Carrot leaf sauce, characterized in that the seasoning and heat-mixed manufacturing. Oyster 55 ~ 60g, shrimp 52 ~ 66g, leek 10 ~ 20g, onion 8 ~ 15g, ginger 28 ~ 36g, garlic 2 ~ 5g, dried red pepper pills 2 ~ 5g, cut into regular pieces and pears ½ medium Grind and prepare 50 ~ 70cc of pear juice, and 280-340g of starch powder is dissolved in ⅔ cup of water; An extract step of washing and drying the water, and then extracting the carrot leaf 40 to 55 g into 2 cups of water, which is cut to an appropriate size, for about 7 minutes and extracting the carrot's unique fragrance and nutrients to 1 cup; Heating step of pre-processing ingredients and soy sauce ½-1½ cup, sugar ¼-¾ cup, starch syrup ¼-¾ cup, honey ¼-⅔ cup, honey ¼-¾ cup, and carrot extract with extract of fragrance and nutrients; A mixing step of boiling all the ingredients except for ⅔ cup of melted starch powder 280 to 340 g in the heating step; Carrot, characterized in that it is prepared in a fermentation step of squeezing the ⅔ cup of melted starch powder 280 ~ 340g into the mixing step and boiled it hard, then applying a little pressure to the reticular tissue to filter out the dust and obtain only liquid sauce. Method for preparing leaf sauce.