KR20020080636A - A manufacturing method of instant soup with skate - Google Patents

Abstract

PURPOSE: Provided is a manufacturing method of instant soup with a skate and barley leaves. The soup has peculiar flavor to the skate and contains pharmaceutical components included in the skate. CONSTITUTION: The manufacturing method of instant soup with skate comprises the steps of: removing intestines from a skate then fermenting it in a pot for 7-10 days; deboning the fermented skate then preparing stock by boiling skate's bones at 90-100 deg.C for 20-40 minutes; boiling skates's flesh in the stock at 90-100 deg.C for 5-10 minutes; adding barley leaves thereto then boiling it again at 90-100 deg.C for 5-10 minutes; and vacuum-packing the prepared soup in a bag then quickly freezing it at -30 to -50 deg.C.

Description

A manufacturing method of instant soup with skate

The present invention relates to a method for producing instant red sea tang, and more particularly, to a method for producing a red sea tang, which can enjoy a light and savory taste of barley while utilizing the unique flavor and medicinal effect of the red sea.

Skates are a kind of cartilaginous fish.The main components are water 79.7%, protein 19.2%, lipid 0.9%, ash 1.0%, calcium 64mg%, phosphorus 131mg%, iron 1.4mg%, vitamin B1 0.23mg%, vitamin B2 0.08mg %, Niacin 1.3mg% and the like.

Skates are alkaline foods that have an effect on expectorants, digestion, etc., and are known to be effective in blood circulation, neuralgia, and arthritis. In addition, they are said to be able to detoxify the intestines by eating skates.

In particular, skates contain natural ammonia, so they are easily digested and good for bronchial. Although ammonia produced when fermented produces a very unique taste and aroma, it is a common method of cooking skates with boiling skates. Skatefish cooking method simply boiled with the broth of the skates can not properly utilize the unique flavor (香味) of the skates and has the disadvantage that the active ingredient is not sufficiently enriched.

In addition, the taste of Hong-eo-tang changes greatly depending on the type of vegetables added, which can greatly influence the commerciality of Hong-eo-tang, depending on the type of vegetables added, and can be purchased as a product at a general food store and heated in boiling water or by microwave oven. Tang dishes using skates, which can promote the convenience of eating by thawing and allowing them to eat on the fly, have not been devised until now.

Therefore, the present invention is to provide a delicious taste of skates while still enjoying the unique flavor of skates to the gourmets who enjoy skates, and to provide a saving and plain skates, the present invention is put into the jar 7-10 10 Fermentation for a day, and the step of simmering, the skin of the fermented skates and put only the red bones with water in a container and heated to a temperature of 90 ~ 100 ℃ for about 20 to 40 minutes to filter out the residue and the only carp Put the crushed smelt and seasoning in the smelt broth and boil again for 5-10 minutes at a temperature of 90 ~ 100 ℃, put barley leaves in the smelt broth dissolved in the season 5-10 again at a temperature of 90 ~ 100 ℃ Reheating for minutes.

Still another object of the present invention is to be distributed in such a manner that the hongtang tang prepared as described above is put into a bag and sealed and then rapidly frozen.

The present invention will be described in detail as follows.

In the present invention, it is very important to select fresh and high quality ingredients in order to maintain the unique taste and aroma of the skate, but to produce a savory and light taste. .

Various materials used in the manufacturing process of the present invention and treatment conditions (temperature, time, etc.) in each process are described with the most preferable results obtained through several experiments, and the manufacturing process will be described in detail as follows.

First, fresh and clean skates, which are the main ingredient, are purchased, the intestines are removed, put into a jar, fermented for 7 to 10 days, and then cut.

At this time, it is most preferable to use skate which is known as the main production place in Korea.

Next, take out the fermented skate, apply flesh to it, and put the skate bone (including by-products such as fins) together with water into a container and heat it to a temperature of 90 to 100 ° C. for about 20 to 40 minutes.

Like this, the smelt bones immersed in the water are filtered using a sieve to obtain skate stock.

Put the skates of the uncooked state in the skates with seasoning and boil again for 5-10 minutes at a temperature of 90 ~ 100 ℃.

At this time, the skates are horses and livers of the skates in the horse, the skates are put together with the seasoning in the mashed state, the seasoning is made by mixing an appropriate amount of miso and pepper, onion, garlic.

The barley leaves are put in the smelt broth in which the seasoning and the skates are dissolved, and then reheated at a temperature of 90 to 100 ° C. for 5 to 10 minutes, so that the present invention can be prepared and eaten (取食) immediately.

As described above, the present invention of the smelt tang extracts the broth with the unique flavor of the skate, and then adds the appropriate amount of smelt to the broth in a state of mashed taste and the medicinal ingredients of the skate which are not produced by the broth production process together with the thick taste. To make it possible.

In addition, barley leaves were added in an appropriate amount so as to give a light and savory taste to the smelt broth melted in the skates, in particular, young barley leaves that sprouted after winter used as a valuable medicinal herb in the oriental medicine called arteries.

At this time, the amount of barley leaves added is suitable to add 70 to 90% of the volume of skated broth in order to be easy to eat and maintain a proper taste. Not only is it rich in nutrients, but it is also digested by a large amount of fiber and promotes metabolism, so it has the effect of simultaneously reinforcing flavor and nutrients in red sea tang.

The red sea tang prepared as described above is placed in a bag and then cooled in a cooling water container to maintain about 30 ° C. At this time, the temperature of the cooling water is maintained at 15 ~ 20 ℃.

The encapsulation uses a letter wrapping paper made of a synthetic resin film having no oxygen permeability.

The cooled red sea tang is rapidly frozen for about 10 hours or more in a rapid freezing chamber having a temperature atmosphere of -30 to -50 ° C, and then distributed.

Referring to the present invention Hwangeotang production method in more detail by the following examples.

Example

The following example of the present invention is to obtain about 300ml of red sea tang equivalent to one serving.

First, buy fresh and clean Heuksan Dosan skate, remove the intestines, put it in a jar and ferment for 8 days. Take out the fermented skate, put out the flesh, put 200g of skatefish in a container with 400ml of water and heat it for 30 minutes at a temperature of 100 ℃ to make 300ml of skate.

50 g of redfish and crushed 50g red pepper and 50g doenjang, 50g red pepper, 50g onion, 25g garlic, put together to dissolve and then boil again for 10 minutes at a temperature of 100 ℃. The amount of barley leaves corresponding to 80% of the volume of the smelt broth was added to the smelt broth in which the seasoning and the smelt were dissolved.

Next, the barley leaves were added to the skated broth again at a temperature of 100 ℃ again for 5 minutes to prepare a skate.

The present invention as described above can maintain the unique flavor of the skates because the carcasses are used by using the skates, and since the skates are put into the mashed state, the components of the skates that are not prominent from the skates are contained. At the same time, it has a thick taste.

In addition, by adding a proper amount of barley leaves that can give a delicious taste and lightness while containing a variety of nutrients and fiber to the skate fish stocks, it has the effect that it can be widely used as a rejuvenation and health food by various medicinal ingredients of barley.

In addition, the present invention by putting a fully cooked red sea tang in a bag to rapidly freeze it can be purchased in a general food store as a frozen product, such as convenience of eating and eating regardless of the place and time, both gourmets and ordinary people can enjoy It is a very useful invention that has the effect of providing a red sea tang.

Claims (2)

In the method of manufacturing the red sea tang Put in the jar, remove the intestines and ferment for 7-10 days, The step of applying the fermented skates flesh and only the skates bone with water in a container and heated to a temperature of 90 ~ 100 ℃ for about 20 to 40 minutes to obtain a skate Put the mashed skate and seasoning in the skate broth and boil again for 5-10 minutes at a temperature of 90 ~ 100 ℃, The method of claim 2, wherein the method is characterized in that a series of manufacturing steps are prepared by adding barley leaves to the skates in which the skates and seasonings are dissolved and reheating at a temperature of 90 to 100 ° C for 5 to 10 minutes. The method of claim 1, wherein the barley leaves boiled with the smelt broth in which the smelt and seasonings are dissolved are put in a bag and sealed, and then rapidly frozen at a temperature of -30 to -50 ° C.