KR20000053916A - How to prepare Chueotang for removing fishy taste - Google Patents

Abstract

PURPOSE: A method of making loach broth is provided, which removes fishy smell of the loach, is good for anyone without disgusting and maintains nutrition of the loach. CONSTITUTION: A loach broth without any fishy smell is prepared by the steps of grinding toenjang, fermented soybean paste, garlic, ginger, perilla seeds and hot peppers, making perilla seeds soup by straining the seeds with water stood overnight, freezing radish and cabbage leaves after boiling and dicing, boiling the frozen radish and the cabbage leaves and salted loach by adding the ginger and the pepper to remove slim and fishy smell while heating up the perilla seeds soup, and boiling the broth with stirring intermittently and lowering the boiling temperature gradually.

Description

Chueotang manufacturing method for removing fishy taste {.}

The present invention relates to a method for manufacturing chueotang for the removal of fishy taste, and to a method for manufacturing chuotang for the removal of fishy taste that anyone can eat.

Generally, Chueotang is made by boiling loach with seasonings. It is a seasonal food and its demand is gradually increasing.

Conventional manufacturing method for such chueotang first, immerse the loach in salt water to vomit foreign matters, pour water into a clean rinsed pot with a hand and boil water to boil stiff and strong bones, then vegetables and condiments such as doenjang, garlic, ugly , Perilla, leek, Chinese cabbage seed, and red pepper are added irregularly to make chueotang for a certain period of time, which has a unique fishy taste and earthy smell (hereinafter referred to as "seaweed smell") of the loach, Ching jin out of a good person, even if the stomach is a unique fragrance (sancho powder) can be eaten only by adding a weak stomach because there is a problem that can not eat.

By the way, a method of powdering Chueotang to solve this problem has been developed, but this is because the nutrients that can be loach has been removed by removing the persimmon and essence powder powder has a problem that its function as a healthy food falls.

The present invention has been made to solve the above problems, to provide a method for manufacturing Chueotang for the removal of fishy taste that does not feel refusal to eat even those with weak stomach while maintaining the unique nutrients of loach, the object There is this.

The above object, according to the present invention, the step of preparing a predetermined amount of well-aged miso, garlic, ginger and perilla and red peppers relatively finely prepared, and the perilla broth filtered through the perilla well and finely prepared Refrigerating radishes and Chinese cabbage leaves, chopped relatively finely, then freezing, adding a predetermined amount of water at least one day to the cooking container, and then applying heat at a predetermined temperature; To boil for a predetermined time in a container, and to put the radish and Chinese cabbage leaves and a relatively coarse salted mudfish frozen while boiling the perilla broth into the container, to remove the taste of the loach and the taste of the loach Putting ginger and red pepper into the container to boil at a higher heat for a predetermined time, and intermittently It is achieved by the manufacturing method of Chueotang for the removal of fishy taste, including the step of boiling and putting the doenjang and garlic evenly while stirring evenly.

In addition, the step of adding a predetermined amount of seasoning in the boiling step, and moving the mixed contents boiled in a relatively small container to add the leek, and if necessary add the chopped red pepper chopped while putting the pepper powder and perilla powder It is preferable.

Hereinafter, with reference to the accompanying drawings will be described in detail the method for manufacturing Chueotang for removing fishy taste according to the present invention.

The method of preparing this Chueotang is prepared by grinding 800g of a well-prepared amount of doenjang for three minutes in a millstone or mixer, peeling 200g of garlic and 100g of ginger, then grinding them separately for 2 to 5 minutes, and preparing perilla. Remove the stones and dust adsorbed at 1kg and grind them finely. Prepare the perilla broth after filtering the perilla well in water. Here, 32 Kg of clean water is simmered for at least one night, and then the residue is removed and mixed with the perilla, followed by stirring the perilla perilla.

In addition, prepare 3Kg of boiled radish leaves thoroughly, chop finely, and then boil the frozen ugly boil, and prepare 1Kg of cabbage seeds frozen until it is frozen until it is boiled and chopped clean cabbage leaves. Finely chop 800g of dried red pepper, chop a certain amount of Cheongyang pepper and roasted perilla, and chop the leek into small pieces.

As described above, when the preparation is completed, the perilla broth is put into a relatively large container and heated with a strong gas fire to boil for a predetermined time. Then, while boiling, put the 2kg of aesthetic large loach sprinkled with coarse salt in a separate container and boiled for a predetermined time. Then, in the boiled perilla broth put the bog and the Chinese cabbage seeds. Boil the boiled loach together. The ginger and red pepper prepared together to remove the seaweed of the loach and the aesthetic taste of the loach while keeping the nutrients of the conch latching of the loach are put together and boiled for a predetermined time with a strong fire.

Put the doenjang and garlic prepared while stirring well so as not to squeeze while boiling, and then sprinkle the seasoning slightly to improve the aesthetics. Then boil for more than 30 minutes, gradually reducing the intensity of the strong fire. At this time, the vivid taste of the contracting nutrients is removed by the ginger about 70%, the remaining 30% is removed by the miso.

When the cooking is finished, transfer to the casserole as much as you want to eat, add the chopped perilla and Cheongyang pepper, and add the bogie and black pepper to complete a bowl of chueotang.

The present invention, while maintaining the nutrients unique to the loach as it does not feel refusal to eat even if the person is weak in the stomach because it provides a delicious chueotang to many people when used commercially has the effect of obtaining economic benefits.

Claims (2)

Preparing a well matured amount of doenjang, garlic, ginger, perilla and red pepper, individually, and grinding; Preparing the perilla broth filtered by clearing the perilla in water well: Boiled radishes and cabbage leaves, chopped relatively, and then frozen; Putting a predetermined temperature of water into the cooking container after at least one day of cooking; Putting the perilla broth into the container and boiling for a predetermined time; While boiling the perilla broth, put the frozen radish and cabbage leaves and a relatively coarse salted loach in the container, and put the ginger and red pepper in the container to remove the taste of the loach and the juice of the loach. Boiling at higher heat during time; The method of manufacturing Chueotang for removing fishy taste, characterized in that the step of boiling the doenjang and garlic while intermittently evenly stirring in the boiling step and gradually reducing the heating temperature. The method of claim 1; Adding a predetermined amount of seasoning in the boiling step; Transferring the mixed contents boiled in a relatively small container, and put the green onion and if necessary add the chopped red pepper chopped while putting the pepper powder and perilla persimmon chuchutang for removing fishy taste, characterized in that it further comprises.