KR20010079460A - Powdered spices have a savor of loach soup - Google Patents

Abstract

PURPOSE: The titled powder spices obtained by mixing a loach, various spices and wild greens and pulverizing are provided, which makes it possible to enjoy loach soup taste simply and conveniently without cooking. CONSTITUTION: These powder spices comprise: spice soup containing 57.1 to 64.84% by weight of loach powder, 4.6 to 7.16% by weight of red pepper powder, 3.5 to 4.7% by weight of black pepper powder, 1.8 to 2.18% by weight of garlic powder, 0.9 to 1.44% by weight of seasoning, 0.9 to 1.44% by weight of salt, 2.74 to 2.9% by weight of fermented soybean paste powder and 2.74 to 2.9% by weight of ginger powder; dried wild greens soup containing 2.75 to 3.61% by weight of green bean sprouts, leek, a kind of mint, green onion and Chinese cabbage; and 2.75 to 3.61% by weight of Zanthoxylum Schinifolium.

Description

Powdered spices have a savor of loach soup}

The present invention relates to a powdered seasoned chueotang, and more particularly, by making the loach and various seasonings and herbs to be powdered and easily added to boiling water, it can be added to foods such as ramen and soup, It's about the taste of traditional Chueotang in the diet of modern people, and it is a powdered seasoning of Chueotang that can be enjoyed simply and conveniently regardless of time and place.

Loach is rich in fat, protein, and vitamin A. It is a nutritious food like eel, and also contains a lot of calcium, which is the mineral (mineral) most needed by modern people. It was popular as a great stamina food for the common people who went to reservoirs, rice fields, rivers and small ditches to catch loach and boil chueotang to soothe the body tired during the summer farming season.

In addition, in the <Morca gangmok> that Ishijin woven in Ming Dynasty as a tonic and gangjeong food that loaves are energized, loach is' the loach warms and refreshes, breaks alcohol and looks at stamina, which is effective for impotence. 'In agreement with the sense of loot', the nature of the loach is hot, sweet and nontoxic, to protect the body and stop diarrhea.

In the `` Nanho horde '', the above-mentioned loach is called Chuchu, and the flesh has a lot of oil, flesh and taste.Then grab it and put it in the clear water, wait for the mud to vomit and boil the porridge. In Ko '', a special loach recipe is called Chudufutang, and the contents of the loach are put in clear water for 5-6 days to make mud vomit, and then several tofus, water, and 50 ~ 60 loach are put in a pot. When it is hot, the loach crawls into the tofu, and when it dies hotter, it is cut into sesame oil and boiled.

However, in order to eat such Chueotang, you must first wash the loach and trim the bones and trim them and add them with all seasonings.But it is cumbersome to trim the loach and it takes a lot of time to boil the soup. There is a problem that can not taste the taste of chueotang in a restaurant or a place outside the house that specializes in chuotang.

The present invention is to solve the above problems, by making the loach and various seasonings and herbs to make it easily cooked by adding to boiling water, it can be added to foods such as ramen and soup, modern dietary life The technical task is to add a taste of traditional Chueotang, and to make it convenient and convenient regardless of time and place.

In the present invention, 57.1-64.84% by weight of loach powder, 4.6-7.16% by weight of red pepper powder, 3.5-4.7% by weight of pepper powder, 1.8-2.18% by weight of garlic powder, 0.9-1.44% by weight of seasoning, 0.9-1.44% by weight of salt, miso powder 2.74 Seasoned soup mixed with 2.9% by weight and 2.74% to 2.9% by weight of ginger powder, dried vegetable soup containing 2.75% to 3.61% by weight of shredded mung bean sprouts, leek, sprouts, green onions and Chinese cabbage, and 2.75 ～ It is characterized by consisting of 3.61% by weight.

Hereinafter, a description of the seasoning flavored powder of the present invention in detail as follows.

The powdered seasoning flavored according to the present invention is first soaked loach in salt water to remove foreign substances and seaweed, rinse cleanly, put it in a steaming pot and boil it thoroughly, then dry it, put it in a grinder and grind it to a powder, and then add garlic Seasonings, such as ginger and miso, are dried and ground to powder.

When the loach powder and seasoning powder such as garlic, ginger and miso are prepared, the loach powder is 72.7 ~ 77.8% by weight, red pepper powder 5.54 ~ 9.1% by weight, pepper powder 4.52 ~ 5.6% by weight and garlic powder 2.2 ~ 2.74% by weight, seasoning 1.1-1.84 A seasoning soup is prepared by mixing by weight%, salt 1.1-1.84% by weight, ginger powder 3.3-3.66% by weight, and miso powder 3.3-3.66% by weight.

Then, cooked bean sprouts, leek, millet, leek, Chinese cabbage slightly in a steamer and dried naturally, and finely chopped dried bean sprouts, leek, millet, green onions, Chinese cabbage, and then take 18 to 22% by weight, respectively. Mixing to prepare dried herb soup.

When the seasoning soup and dried herb soup are prepared as described above, take 78.5 to 83.34% by weight of the seasoning soup, put it in the seasoning soup pack, seal the inlet of the pack, and take 13.85 to 17.95% by weight of the dry bean soup into the dry vegetable soup pack. After filling, seal the inlet of the pack, take 2.75∼3.61% by weight of acetic acid powder, and put it in the acidic pack, then seal the inlet of the pack, and then put the seasoning soup, dried herb soup and acidic powder into separate packs as above. The preparation of the chuotang flavor powder seasoning is completed.

At this time, do not mix the seasoning with seasoning soup or dried namulsuop only to seal the sancho only because the nature of the taste of the sancho because people do not enjoy the sancho.

The preferred final blending ratio of the ingredients used in the seasoned chueotang flavored powder prepared as described above is shown in Table 1 below.

Table 1.Final Mixture Ratio of Chueotang Flavored Powder Seasoning Ingredients

material Compounding ratio (% by weight) material Compounding ratio (% by weight) Loach powder 57.1 ~ 64.84 Ginger powder 2.74 to 2.9 chili powder 4.6 to 7.16 Bean sprouts 2.75-3.61 Pepper powder 3.5 to 4.7 chives 2.75-3.61 Garlic Powder 1.8 to 2.18 Lanyard 2.75-3.61 Condiment 0.9-1.44 wave 2.75-3.61 Salt 0.9-1.44 cabbage 2.75-3.61 Miso Powder 2.74 to 2.9 Sancho powder 2.75-3.61

Chututang flavored powder seasoning prepared as described above can be applied to a variety of foods, such as cup ramen, soup and ramen, in the case of cup ramen and ramen enclosed in a container sealed with a flavored seasoning powder seasoning, In the case of aseptically treated disposable rice balls, the flavored powdered sauce is sealed in a container.

Hereinafter, a description will be given in detail of some embodiments of applying the essence flavor powder seasoning to food as described above.

[Example 1 and Example 2] Chueotang Cup Noodles and Gukbap

According to Examples 1 and 2 of the present invention, a cup ramen and soup are cooked using Chueotang flavored powder seasoning. First, the loach is washed, dried, ground and mixed with seasonings such as red pepper powder and black pepper powder. Prepare and seal in seasoning soup packs. At this time, the blending amount of the ingredients required to prepare the seasoning soup is shown in Table 2.

Table 2. Compounding Contents of Seasoning Soup Ingredients

material Compounding amount material Compounding amount Weight (g) weight% Weight (g) weight% Loach powder 7 77.78 Condiment 0.1 1.11 chili powder 0.5 5.56 Salt 0.1 1.11 Pepper powder 0.5 5.56 Miso Powder 0.3 3.33 Garlic Powder 0.2 2.22 Ginger powder 0.3 3.33

Boiled bean sprouts, leek, millet, green onion, Chinese cabbage, dried and finely chopped, 0.3g each, mixed and put into dried herb soup pack and sealed. And Chuptang flavored powder seasoning for the soup was prepared, the final blending amount of the added ingredients are shown in Table 3.

Table 3. Final Compounding Contents of Chueotang Flavored Powder Seasoning Ingredients

material Compounding amount material Compounding amount Weight (g) weight% Weight (g) weight% Loach powder 7 64.81 Ginger powder 0.3 2.78 chili powder 0.5 4.63 Bean sprouts 0.3 2.78 Pepper powder 0.5 4.63 chives 0.3 2.78 Garlic Powder 0.2 1.85 Lanyard 0.3 2.78 Condiment 0.1 0.92 wave 0.3 2.78 Salt 0.1 0.92 cabbage 0.3 2.78 Miso Powder 0.3 2.78 Sancho powder 0.3 2.78

According to the first embodiment of the present invention, the Chueotang flavored powder seasoning prepared as described above is enclosed with the noodles in the cup ramen container to seal the container. When cooking the cup ramen, the cup ramen container is opened and enclosed in the container. Add seasoning soup and dried herb soup to a container containing noodles, add 400cc of boiling water, cook noodles for 2 to 3 minutes, and add acidic powder to eat.

In addition, according to the second embodiment of the present invention, the Chueotang flavored powder seasoning prepared as described above is sealed with the disposable cup rice sterilized in the gukbap container to seal the container. When cooking the gukbap, the gukbap container is opened in the container. Place the enclosed seasoning soup and dried herb soup in a container containing disposable cup rice, pour 400cc boiling water, cook the cup rice for 4-5 minutes, and then add the acid powder.

Example 3 Chueotang Ramen

According to the third embodiment of the present invention, the ramen is cooked using the seasoned savory powder seasoning. First, the loach is washed, dried, ground and mixed with seasonings such as red pepper powder and black pepper to prepare seasoning soup. Seal. At this time, the blending amount of the ingredients required to prepare the seasoning soup is shown in Table 4.

Table 4. Mixing amount of seasoning soup ingredients (for chuotang ramen)

material Compounding amount material Compounding amount Weight (g) weight% Weight (g) weight% Loach powder 8 72.73 Condiment 0.2 1.82 chili powder One 9.09 Salt 0.2 1.82 Pepper powder 0.5 4.55 Miso Powder 0.4 3.63 Garlic Powder 0.3 2.73 Ginger powder 0.4 3.63

And boiled bean sprouts, leek, millet, green onions, Chinese cabbage, dried and finely chopped 0.5g each, mixed and put in dried herb soup pack to seal, take 0.5g of acetic acid powder and put it in an acidic pack and seal it for ramen Chueotang flavor powder seasoning is prepared, and the final blending amount of the added ingredients is shown in Table 5.

Table 5. Final Mixture of Chuo Tang Flavored Powder Seasoning Ingredients (for Chuo Tang Ramen)

material Compounding amount material Compounding amount Weight (g) weight% Weight (g) weight% Loach powder 8 57.15 Ginger powder 0.4 2.86 chili powder One 7.14 Bean sprouts 0.5 3.57 Pepper powder 0.5 3.57 chives 0.5 3.57 Garlic Powder 0.3 2.14 Lanyard 0.5 3.57 Condiment 0.2 1.43 wave 0.5 3.57 Salt 0.2 1.43 cabbage 0.5 3.57 Miso Powder 0.4 2.86 Sancho powder 0.5 3.57

According to the third embodiment of the present invention, the Chueotang flavored powder seasoning prepared as described above is enclosed with the noodles in a ramen bag to seal the bag. When cooking the ramen, 550cc of water is first put into a pot and then boiled. After opening, add noodles, condiments soup and dried herb soup to boiling water, boil for 4-5 more minutes to cook noodles and add acidic powder.

As described above, Chueotang flavor powder seasoning of the present invention is composed of three kinds of seasoned soup, powdered seasoned loach, various seasonings, dried herb soup dried by chopping various herbs, and acid-cho powder, and ramen noodles. And is enclosed in a container of instant food such as ramen and commercially available, and when cooking the food seasoning is added to the taste seasoning so that the taste can be added to the food enjoyed everyday.

Chututang flavor powder seasoning of the present invention as described above is made up of three kinds of seasoning soup, dried seasonings and herbs by powdering the loach and various seasonings and herbs, and when you cook food with enclosed instant food By adding powdered condiments to boiling water, you can easily cook foods that you can enjoy everyday in the diet of modern people, adding the taste of traditional chueotang, and making it easy and convenient regardless of time and place. It is effective to enjoy the taste of Chueotang conveniently.

Claims (2)

Loach powder 57.1-64.84% by weight, red pepper powder 4.6-7.16%, pepper powder 3.5-4.7%, garlic powder 1.8-2.18%, seasoning 0.9-1.44%, salt 0.9-1.44%, miso powder 2.74-2.9% %, Seasoning soup mixed with 2.74 to 2.9% by weight of ginger powder, Dried greens soup with 2.75 ~ 3.61% by weight of finely chopped mung bean sprouts, leek, oyster, green onion, and Chinese cabbage, Chueotang flavored powder seasoning, characterized in that consisting of 2.75 ~ 3.61% by weight of acidic powder. The method of claim 1, Chueotang flavored powder seasoning, characterized in that the seasoning soup, dried herb soup and the acidic powder was packaged separately.