KR20020083199A - Lobster roasted for souse - Google Patents

Abstract

PURPOSE: Provided is a sauce for roasting a lobster to increase flavor and taste, to provide savory and soft lobster flesh and to remove an ammonium smell from a lobster shell. CONSTITUTION: The sauce for roasting a lobster characteristically comprises 3.2kg of mayonnaise, 2kg of egg yolk, 500g of sugar, 200g of parsley, and 200g of a flying fish eggs. A lobster can be cooked by the steps of: steaming it for 13-20 minutes at 100-130 deg.c; cutting it into halves then spreading the sauce; roasting them on a grill for 3-5 minutes.

Description

Lobster roast sauce {LOBSTER ROASTED FOR SOUSE}

The present invention relates to a lobster roast sauce.

Lobster is found in large quantities on the eastern coast of North America, from Canada, Newfoundland to North Carolina, USA, with a distinctive aroma, soft and sweet taste, lower in saturated fat and cholesterol than skinned chickens or turkeys, and more than flatfish. It is low in fat and contains omega-3 unsaturated fatty acids that lower the risk of atherosclerosis and heart disease.

Conventionally, lobster butter butter or steamed, chili sauce, steak sauce, sweet and sour sauce is the situation is mainly used. Such a conventional sauce is a situation that is dedicated to sauces that are used in other food rather than a specialty sauce for lobster roasting.

However, in the same way as other fish, lobsters also vary in taste depending on recipes and sauces, and according to the taste of people, various developments of lobster roasting sauce have been tried.

It is an object of the present invention to provide a new lobster roasting sauce that makes the lobster flesh more tender, savory and sweet taste, giving a unique scent to eliminate the unique smell of lobster, and further enhance the taste.

In order to achieve the above object, the present invention was prepared by mixing mayonnaise with mayonnaise, egg yolks, sugar, parsley, and flying fish eggs in a mixer in a roasting source of lobster.

When roasting the lobster of the present invention, after steaming the steaming process at a heating steam temperature of 100 to 130 ° C. for about 13 to 20 minutes depending on the size of the crayfish, spread the rear body of the crawfish on both sides and apply the sauce sufficiently. Bake over medium heat for 3 to 5 minutes on the grill.

The crawfish baked by the sauce is cut under the shell to remove the guts, the veins and the shells under the head, and are then placed on the table.

The source of the present invention has no mutual chemical reactions between the compositions and is stable in storage and use. Unlike the conventional sources, the source is a unique source suitable for lobsters due to the organic function of each composition.

The roasted lobster is soaked with mayonnaise into the lobster's ripe flesh, making the flesh softer, and the egg yellows, flying eggs, sugar, and parsley in the sauce are unique to the shell. At the same time, the taste of chew in the mouth and the unique sweet and savory taste are harmonized, while the taste of the lobster is higher.

(Example)

Based on 100 lobsters for lobster roast sauce,

Mayonnaise 3.2 kg,

Egg Yellow 2 kg

500 g of sugar

200 g of parsley

200g raw fish roe

The formulation is placed in a mixer and homogeneously stirred to prepare the lobster roasting sauce of the present invention. The finished sauce is a creamy type with a slight viscosity and is not suitable for application to lobsters.

Unlike the chili sauce, steak sauce, or sweet and sour sauce that are used in other foods without considering the characteristics of lobsters, a new sauce is made from mayonnaise, egg yellows, sugar, parsley, and flying fish roe. If you apply the sauce of the present invention to the baked lobster, the mayonnaise ingredients soak into the ripe flesh of the crawfish, making the flesh softer and the egg yellows, flying eggs, sugar, and parsley in the sauce At the same time, it eliminates some of the unique ammonia smell from the shell of the crawfish, and the combination of light, chewy taste and sweet and unique taste makes it possible to enhance the flavor of lobster, which is popular as a high-quality food.

Claims (1)

In the lobster roast sauce, 3.2 kg of mayonnaise, 2 kg of egg yellows, 500 g of sugar, 200 g of parsley, and 200 g of flying fish roe were added to a mixer, and then stirred in a homogeneous manner. After steaming with steam at 130 ℃, spread the back body of lobster from top to bottom and spread it on both sides, then apply enough sauce and bake it over medium heat for about 3 to 5 minutes on the grill. The lobster roast sauce is characterized by a unique fragrance that makes it possible to eat deliciously without the smell of lobster.