KR20010081126A - Trepang bibimbap and cooking method thereof - Google Patents

Abstract

PURPOSE: A method for preparing boiled rice mixed with assorted mixtures including sea cucumber, echinoid roe, vegetable and fruit is provided to serve a highly nutritious instant rice product having excellent taste and flavor. CONSTITUTION: The method includes the following steps of: (i) boiling fresh echinoid in water of 100deg.C, cooling the echinoid in cold water and keeping the echinoid frozen; (ii) getting frozen roe of echinoid and keeping boiled rice warm; (iii) defrosting the frozen echinoid, cutting into a fixed thickness and boiling the cut echinoid slightly before seasoning the slightly boiled echinoid with sesame oil, smashed garlic and salt; (iv) cutting the frozen roe of echinoid and shredding kinds of vegetables and fruits and preparing seasoning soy sauce by mixing soy sauce, smashed garlic, sugar and vinegar; and then (v) mixing the prepared echinoid, roe of echinoid, vegetables and fruits into warm boiled rice with the seasoning soy sauce.

Description

Sea cucumber bibimbap and its manufacturing method

The present invention relates to a bibimbap and a method for manufacturing the same, and particularly relates to a sea cucumber bibimbap made by putting sea cucumber with excellent taste and nutrition and a method for producing the same.

Bibimbap is a unique Korean dish made from rice, various herbs, and vegetables in a bowl and is a typical meal. Recently, a la carte dishes have become popular as busy meals for busy modern people because they have excellent taste and nutrition and can be easily eaten in a short time due to the variety of ingredients. Bibimbap is also gaining popularity in the same context. Bibimbap is especially popular with foreigners and is becoming an international food.

Bibimbap has many varieties depending on the bibimbap mixed with rice. Conventionally, herbs, vegetables, and the like were mainly used as bibimbap of bibimbap, and meat (beef, pork, chicken) was also used with herbs, vegetables, and the like to balance nutrition. However, as meat has been found to cause adult disease, modern people prefer to eat seafood rather than meat, and this trend has also affected bibimbap. Therefore, bibimbap manufacturers have attempted to use a variety of seafood excellent in taste and nutrition as a bibimbap material.

Thus, the present invention is used to cook the sea cucumber used only in sashimi, hot water, or steamed steamed and lightly cooked as a bibim material, by using the sea urchin with excellent flavor (香 비) as a bibim material to consumers sea cucumber and sea urchin It is an object of the present invention to provide a sea cucumber bibimbap and a method of preparing the same, which allows easy and simple ingestion of a nutritious ingredient contained in eggs through a delicious meal.

Method for producing sea cucumber bibimbap according to the present invention in order to achieve the above object in the method for producing bibimbap using grains, raw sea cucumber, produced crab eggs, vegetables and fruits, boil the raw sea cucumber in boiling water at 100 ℃ Cooling in cold water and freezing to make frozen sea cucumber; A second step of making the frozen sea urchin by freezing the produced sea urchin; A third step of cooking rice and keeping it hot; Thawing the frozen sea cucumber to a predetermined thickness, and then boiled in boiling water at 100 ° C., making the sea cucumber bibim material by basking the poached sea cucumber with sesame oil, chopped garlic and salt; A fifth step of cutting the frozen sea urchin egg into a predetermined thickness to make a sea urchin bibimb material; A sixth step of slicing the vegetable and the fruit to produce a vegetable bibim material and a fruit bibim material; A seventh step of making seasoned soy sauce by mixing soy sauce, chopped garlic, sugar, and vinegar; And the eighth step of adding the hot rice to the sea cucumber bibimbap material, the sea urchin bibimbap material, the vegetable bibimbap material, and the fruit bibimbap material, adding the seasoning soy sauce, and then finishing the sea cucumber bibimbap. .

In the first step, 28 to 32 [kg] of fresh sea cucumber is boiled for 15 to 25 minutes in 8 to 12 [l] of 100 ° C. boiling water, and in the fourth step, the sea cucumber is cut into 1 to 3 [mm] thick. Boiled in boiling water at 100 ° C. for 8 seconds to 12 seconds, and in the seventh step, the soy sauce, the chopped garlic and the sugar were mixed in a ratio of 6: 3: 1, and then a trace amount of the vinegar was added to the seasoning soy sauce. It is desirable to make

Prior to the detailed description of the present invention, two types of seafood, namely sea cucumber and sea urchin, used as bibim materials in the present invention will be described.

Sea cucumbers are distributed in the South-East South-West Sea, 10-30 m deep, Bohai, China, coast of Kuril Islands, and Japan. They live in the sea or are buried in sand mud. Sea cucumber contains saponins, which are the main components of ginseng, as well as nutrients such as crude protein, crude fat, ash, calcium, phosphorus, iron, and iodine. In particular, saponins extracted from sea cucumber have anticancer activity against leukemia cells, and alginic acid contained in sea cucumber has the effect of promoting metabolism and purifying the blood of the human body, and chondroitin (chondroitin) in cartilage chewed when eating sea cucumber. This prevents skin aging and neutralizes poison. In addition, sea cucumber contains a lot of ingredients such as sulfide and taurine to prevent adult diseases, low calories are good food for diet. In addition, in traditional Chinese medicine, sea cucumber has been used as a drug for enhancing sexual function and stimulating nerves, and has been used for the treatment of pulmonary tuberculosis, erectile dysfunction, various hemorrhagic diseases, and urinary syndrome. As a result, sea cucumber is a health food that is very beneficial to the human body.

There are many kinds of sea cucumbers, of which real sea cucumber, red ginseng, wood ginseng and black ginseng are mainly produced in the coast of Korea. Sea cucumbers are inhabited at a depth of about 10m and are sold at a relatively low price due to their large production volume. Red ginseng is mainly inhabited by strong algae on Jeju Island and Ulleungdo Island. Wood ginseng mainly lives in deep gardens of about 25m. Like red ginseng, it is sold at a high price because it does not produce much. Black ginseng mainly lives in shallow gardens, which are heavily influenced by broth, and are produced at very low prices, making them the most expensive of all types of sea cucumbers.

Since sea cucumbers have a connective structure called 'chondrome goid', they are fundamentally different from those of other animals. Especially, sea cucumbers are very high in water content, easy to dissolve in alkali and relatively fast in decay. Some are processed and sold as dried sea cucumbers. Therefore, in the past, fresh sea ginseng was mostly made of circuitry, and dried sea ginseng was soaked in water to make it soft, and then used for boiling or steaming dishes.

Sea urchins are seafood distributed in the East Sea of Korea and the coast of China and Japan. Usually, shells are discarded and only eggs are collected and used for food. Sea urchin is a good food for tuberculosis and intercostal neuralgia because it contains water, protein, fat, vitamin B group and vitamin C, iron, magnesium and calcium. Sea urchin, in particular, contains many kinds of nutrients and has excellent flavor and is used as a high-quality food ingredient.

Hereinafter, the sea cucumber bibimbap according to a preferred embodiment of the present invention and a manufacturing method thereof will be described in detail.

Sea cucumber bibimbap according to a preferred embodiment of the present invention is composed of hot rice, sea cucumber bibimbap material, sea urchin bibimbap material, cucumber bibimbap material, pear bibimbap material, seaweed bibimbap material, seasoning soy sauce.

And, the method for producing sea cucumber bibimbap according to a preferred embodiment of the present invention comprises the steps of making frozen sea cucumber, making frozen sea urchin eggs, making rice, making sea cucumber bibimb material, sea urchin bibimb material Making a step, making cucumber bibim material, making pear bibim material, making seaweed bibim material, making seasoned soy sauce, and mixing all kinds of bibimb materials, rice and seasoned soy sauce together. have.

The frozen sea cucumber is put in a raw sea cucumber of about 28 to 32 [kg] in boiling water of 100 ° C. of about 8 to 12 [ℓ], boiled for 15 to 25 minutes, cooled in cold water, and then frozen Make. More preferably, 30 kg of raw sea cucumber is put in 10 l of 100 ° C. boiling water and boiled for 20 minutes. Here, if the time to boil the sea cucumber is less than 15 minutes sea cucumber is not soft enough, the meat becomes hard, and if it is longer than 25 minutes sea cucumber meat becomes soggy, chewing taste is to be careful. In the present invention, raw sea ginseng is most preferable to use the wood ginseng in terms of chewing taste and cost, which is cheaper in the case of true ginseng, but when boiled in water, the chewing taste is lowered, in the case of red ginseng, the amount This is because the price of sea cucumber bibimbap is greatly reduced and the price of black ginseng is too high, which increases the price of bibimbap.

The sea cucumber bibim material is thawed frozen sea cucumber made through the process as described above, cut into thin slices (about 1 to 3 [mm] thick), and then boiled in 100 ° C. boiling water for 8 seconds to 12 seconds, and boiled sea cucumber. Made with sesame oil, chopped garlic and salt. More preferably, the thinly sliced sea cucumber is boiled in 100 ° C. boiling water for about 10 seconds. If you hold the sea cucumber for less than 8 seconds, the quality of the sea cucumber will not be soft enough. If you hold it longer than 12 seconds, the meat of the sea cucumber will become too soft due to the heat of the rice when mixed with hot rice. do. The sea cucumber bibimb material made through this process can satisfy the taste of consumers because the meat is chewy and soft and tastes light.

In the present invention, the sea cucumber bibim material does not use dried sea ginseng takes a lot of time (4 days or more) and effort to soften the meat, because the quality of the water soaked water is chewed off the taste to be. In addition, in the present invention do not use frozen sea cucumber as it is because raw sea cucumber is hard to eat because it is hard to eat the elderly and children.

As a result, the frozen sea cucumber of the present invention, like the dried sea cucumber, can be stored fresh for a long time and serves to make the sea cucumber bibim material with a meaty, chewy and light taste in a short time.

The frozen sea urchin is made by freezing fresh raw sea urchin extracted from sea urchin. Here, freezing the sea urchin is to keep the sea urchin fresh for a long time. In addition, it is preferable to use the sea urchin egg which was not preservative treated. Usually sea urchin is extracted from sea urchin and then refrigerated by preservative treatment. When preservative is treated on sea urchin, it is preferable to use sea urchin without preservative treatment.

The sea urchin bibimbal material is made by slicing the frozen sea urchin roe thinly (to a thickness of about 1 to 3 [mm]). Here, slice the frozen sea urchin so thick that it does not mix well with rice or other bibim ingredients. In addition, the production of sea urchin bibimb material using frozen sea urchin is to maintain the freshness of the sea urchin. The sea urchin bibimb material made through this process will keep the unique aroma and taste of sea urchin as it is, and it will blend well with sea cucumber bibimb material in terms of taste, nutrition and color to improve the taste and color of sea cucumber bibimbap.

The rice may be white rice cooked only with white rice, or may be a grain rice mixed with some of the grains mixed with white rice. In addition, in the present invention, hot rice must be used, which is to make the sea cucumber bibim material gradually soften by the heat of the rice so that consumers can feel the best chewing taste (chewy and tender meat of the sea cucumber) while eating. The sea urchin bibimb material is also melted by the heat of the rice so that it can be mixed well with the rice or other bibimb materials.

The cucumber bibim material is made by washing fresh raw cucumbers cleanly and then peeling or slicing the skin to an appropriate length (about 4 to 5 [cm]). Cucumber bibimbap made through this process is well matched with sea cucumber bibimbap in terms of its unique aroma, crunchy taste and color, improving the taste and color of sea cucumber bibimbap.

The pear bibim material is made by rinsing the fresh pears cleanly, peeling them, and then cutting them to a suitable length (about 4 to 5 [cm] in length). Pear bibimbap made through this process, like cucumber bibimbap material, due to its inherent sweetness and crunchy taste, it goes well with sea cucumber bibimbap to improve the taste of sea cucumber bibimbap.

The laver bibim material is made by slicing laver to an appropriate length (about 4-5 [cm]). At this time, the seaweed may use roasted seaweed, or use unbaked seaweed, or use seasoned seaweed with oil and salt. The seaweed bibimbap made through this process blends well with other bibimb materials in terms of inherent taste, aroma and color, improving the taste and color of sea cucumber bibimbap.

The seasoning soy sauce is made by mixing soy sauce, chopped garlic and sugar in a ratio of 6: 3: 1, and then adding a little vinegar. The marinated soy sauce allows consumers to mix with rice and bibim ingredients according to their diet. Seasoned soy sauce of the present invention is well matched with various bibimbap material serves to further enhance the taste and aroma of sea cucumber bibimbap.

Sea cucumber bibimbap according to a preferred embodiment of the present invention is a sea cucumber bibimbap material, sea urchin bibimbap material, cucumber bibimbap material, pear bibimbap material, seaweed bibimbap material and hot rice in an appropriate amount in a bowl of the appropriate amount of spices Add soy sauce and rub together. The finished sea cucumber bibimbap combines acidic foods of rice, sea cucumber and sea urchin with alkaline foods of pear, cucumber and seaweed. It is in harmony with the dishes that can stimulate the appetite of consumers in terms of sight and smell.

In the above description, the present invention is limited to one embodiment, but various changes and modifications may be made by those skilled in the art without departing from the technical spirit of the present invention.

For example, a bibim material may be made of vegetables and fruits other than cucumbers or pears, other seafood bibim materials may be added, and eggs of other seafood may be used as bibim instead of sea urchin.

As described above, the sea cucumber bibimbap according to the present invention is a healthy food that is good for the human body and also has low calories, sea cucumber and sea urchin, also known as diet food, and vegetables, fruits, etc. in harmony with sea cucumber and sea urchin in terms of taste, aroma and nutrition. Since it is made of bibim materials, it is highly nutritious and has excellent taste and aroma, so that consumers can easily and simply consume the nutrients contained in sea cucumbers, sea urchin, vegetables, and fruits through one meal.

In addition, the manufacturing method of the sea cucumber bibimbap according to the present invention includes a method that can be easily cooked in a short time sea cucumber bibimb material that can satisfy the chewing taste of consumers because the meat is chewy and soft and light taste It is effective for cooks to make sea cucumber bibimbap with excellent time and effort in terms of taste and nutrition.

Claims (4)

In the method for producing bibimbap using grains, raw sea cucumbers, raw crab eggs, vegetables and fruits, Boiling the fresh sea cucumber in boiling water at 100 ° C., cooling it in cold water, and then freezing to make frozen sea cucumber; A second step of making the frozen sea urchin by freezing the produced sea urchin; A third step of cooking rice and keeping it hot; Thawing the frozen sea cucumber to a predetermined thickness, and then boiled in boiling water at 100 ° C., making the sea cucumber bibim material by basking the poached sea cucumber with sesame oil, chopped garlic and salt; A fifth step of cutting the frozen sea urchin egg into a predetermined thickness to make a sea urchin bibimb material; A sixth step of slicing the vegetable and the fruit to produce a vegetable bibim material and a fruit bibim material; A seventh step of making seasoned soy sauce by mixing soy sauce, chopped garlic, sugar, and vinegar; And the eighth step of adding the hot rice to the sea cucumber bibimbap material, the sea urchin bibimbap material, the vegetable bibimbap material, and the fruit bibimbap material, adding the seasoning soy sauce, and then finishing the sea cucumber bibimbap. Method of manufacturing sea cucumber bibimbap. The method of claim 1, In the first step, 28 to 32 [kg] of fresh sea cucumber is boiled for 15 to 25 minutes in 8 to 12 [l] of 100 ° C. boiling water, In the fourth step, boiled sea cucumbers cut to a thickness of 1 to 3 [mm] in boiling water at 100 ° C. for 8 seconds to 12 seconds, In the seventh step, the method of producing sea cucumber bibimbap characterized in that the soy sauce, the chopped garlic and the sugar is mixed in a ratio of 6: 3: 1 and then the trace amount of vinegar is added to make the seasoning soy sauce. The method of claim 2, The grain is rice, the raw sea cucumber is wood ginseng, the vegetable is cucumber, the fruit is a method of producing bibimbap sea cucumber, characterized in that the pear. Sea cucumber bibimbap which is prepared by the method of any one of claims 1 to 3.