KR20020094378A - Method for preparing salty sauce by using marine products - Google Patents

Abstract

PURPOSE: A process of preparing soy sauce by heating sea products such as shrimp, shellfish, anchovy, seaweed and fish powder as a main component in water and aging is provided. Whereby, the product gives a smooth mouth feel as well as a salty taste and can be used as a substitute for soup soy sauce. CONSTITUTION: A mixture of 30 to 50% by weight of laminaria and/or brown algae and 50 to 70% by weight of shellfish meat, dried anchovy and fish powder is mixed 2 to 3 times with water, extracted and strained with a fine sieve. Thereafter, the obtained extract is mixed with an excess amount of salt, heated and aged. For example, 200g laminaria, 200g shrimp, 100g shellfish meat, 100g dried anchovy and 300g fish powder are extracted on a high flame, filtered, heated with salt and aged for 1 month.

Description

How to prepare seafood soy sauce {METHOD FOR PREPARING SALTY SAUCE BY USING MARINE PRODUCTS}

The present invention relates to a method for producing soy sauce using seafood. More specifically, the present invention relates to a method for preparing soy sauce using seafood such as seaweeds, shellfish, shellfish, fish and the like.

Soy sauce is a type of jang that has been widely used as a condiment to make Korean food, along with soybean paste and red pepper paste. It is used to cook boiled, grilled, seasoned, fried side dishes of various vegetables and animal meats, or to make seasonings when boiling soup. Is used. In particular, the traditional soy sauce called soy sauce or Joseon soy sauce is mainly used to boil the soup, which is very salty and has a deep feature.

As is well known, such a soy sauce has been prepared mainly from soybeans. Recently, soy sauce has been developed that adds bamboo salt, herbal medicines, honey, etc. to soy sauce using conventional soybeans, and uses soy sauce, corn, fish meat, etc. in addition to soybean. Diversification of materials is being made.

In general, soy sauce is mainly salty seasoning, so in addition to the salty, spicy, sweet, sour taste, etc., you have to use additional seasonings, including chemical seasonings. However, it's harder than you think to match your taste, so it's hard to get the flavor you want, especially for beginners. Therefore, it is necessary to develop a seasoning sauce that can be easily seasoned even by beginners.

In particular, Chosun soy sauce, which has been used to match various soups, such as udon noodles, hot pots, soups, and broths, has a deep taste, but simply tastes salty. Using is almost like a unwritten rule.

On the other hand, seafood, including seafood and algae, has attracted much attention recently as a cooking ingredient due to its inherent rich taste and nutritional value. For example, anchovies are widely known as a rich source of calcium, and seaweeds such as kelp and seaweed not only contain iodine in abundance, but kelp is an important ingredient that tastes rich, and it contains sodium salt of glutamic acid, an amino acid. It gives a sweet and delicious taste, and shellfish also contain sodium succinate, which is one of the tasty ingredients, and these seafood is not only an excellent cooking ingredient in itself, but also various seasonings using them.

The inventors of the present invention can not only taste salty, but also umami, so that even beginners can easily taste, and intensively researched to develop soy sauce that can be used in various foods, especially foods including broth. As a result, attention has been paid to the savory ingredients of various seafoods, and the inventors have invented a method for producing soy sauce using seafood as a main ingredient without using any conventional soybeans.

Accordingly, one object of the present invention is to provide a method of preparing soy sauce that can produce not only salty taste but also umami.

Still another object of the present invention is to provide a soy sauce for general seasonings which can be seasoned in itself without the need to use other kinds of seasonings separately.

Another object of the present invention is to provide a method for producing soy sauce based on seafood.

Hereinafter, the manufacturing method of the seafood soy sauce of the present invention for achieving the above object will be described in detail.

Briefly describing the method for preparing seafood soy sauce of the present invention, first, shrimp, shellfish, anchovies, seaweed, and fishmeal are mixed together as a main raw material, and then mixed with water, filtered, filtered, and then mixed with salted broth, Cooling and aging.

There is no big limitation on the kind of shrimp or shellfish used in the present invention. In addition, kelp and seaweed are mainly used as seaweed, and dry anchovies are used as anchovies. Fishmeal is dried and pulverized by drying various kinds of fish.

First, mix 30 to 50% by weight of seaweed and / or seaweed with 50 to 70% by weight of shrimp, shelled shellfish, dried anchovies and fishmeal, add 2 to 3 times the amount of water, and start boiling over 2-4 hours. If you do, adjust to medium heat. When the seafood is sufficiently enriched, it is filtered through a sieve, and the salted seafood broth is added to the supersaturated state so that the salt is oversaturated. The broth thus obtained is cooled and aged for one month.

Seaweed and seaweed, which are the seaweed components used in the present invention, may be used together, or only one kind may be used separately. Shrimp, clam meat, dried anchovy and fish meal which are the remaining main ingredients of seafood soy sauce of the present invention are 50 to 70% by weight, that is, the remaining amount of the seaweed component.

The seafood soy sauce thus obtained has a distinctive fresh and subtle flavour, in addition to the salty inherent taste of soy sauce, which is believed to be due to the unique flavor component of the seafood.

Next, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to the Examples.

Example 1

Seaweed 200g, seaweed 200g, shrimp 100g, clam meat 100g, dried anchovies 100g and fish meal 300g was mixed together, and 3L of water was added to sweeten the heat. As the contents began to boil, they were lowered to medium heat and continued to sweeten until the broth was thick. To obtain the seafood broth, the contents are passed through a sieve, and all the flakes are removed, and only the liquid ingredients are filtered out, and then salt is added in an amount equal to or greater than that of the broth obtained, i.e., so that the salt does not melt and becomes supersaturated. The seafood broth obtained was cooled and then placed in a clean container prepared for aging for 1 month to obtain seafood soy sauce with a clear brown liquid like canary fish sauce.

Seafood soy sauce prepared according to the method of the present invention because it gives a rich taste as well as salty, it can give a taste of the food without a separate seasoning treatment, including chemical seasonings. In particular, since it is particularly suitable to match the type of soup, such as udon, hot pot, various soups, yukjangjang, noodles broth, seafood soy sauce of the present invention is particularly suitable for use as a substitute for the traditional Korean soy sauce, even for beginners When the seafood soy sauce of the present invention is used, it is possible to easily taste it by simply adjusting the amount of the seafood soy sauce of the present invention according to the preference without using any chemical seasoning. In addition, since the seafood soy sauce obtained by the method of the present invention is made by extracting the extract of seafood as a raw material, the additional effect of enabling the intake of various nutrients inherent to seafood can also be expected.

Claims (1)

Mix 30 to 50% by weight of seaweed and / or seaweed with 50 to 70% by weight of shrimp, shelled shellfish, dried anchovies and fish meal, add 2 ~ 3 times the amount of water to the mixture until the seafood extract is sufficiently extracted. After decoction, it is passed through a sieve, filtered, excess salt is added to the obtained seafood broth to be in a supersaturated state, and then decocted again.