KR20030033576A - A seasoning for the cooking of dried walleye pollock - Google Patents

Abstract

PURPOSE: Sauce for marinating a yellow pollack is provided which characteristically contains yellow pollack stock, thereby keeping the taste and flavor peculiar to yellow pollack even while cooking it. CONSTITUTION: Sauce for marinating a yellow pollack contains a gravy of yellow pollack, garlic, onion, soy sauce, red pepper powder, red pepper soy paste, perilla oil, millet jelly in a ratio of 3-4:3-4:3-4:5-7:3-5: 2-3: 0.5-1.5: 5-7. The yellow pollack gravy is prepared through putting 2-3 pts.wt. of yellow pollack, 1-1.5 pts.wt. of Lentinus edodes, 1-3 pts.wt. of Laminaria, 3-5 pts.wt. of radish and 0.5 pts.wt. of root of spring onion into 600 pts.wt. of water, and boiling the mixture for 2-3 hours.

Description

Seasoning for cooking yellow meat {A SEASONING FOR THE COOKING OF DRIED WALLEYE POLLOCK}

The present invention relates to a seasoning for cooking sulfur comprising a yellow broth.

Hwangtae is a delicacy dried fish product produced only in high mountains such as Inje, Gangwon-do. After removing the internal organs of pollock caught in the sea near the East Sea and washing them in the sea water, they are frozen and melted in the cold and snowy winds of Mt. It will have a taste and color. Unlike pollack and dynamics, this is a delicacy that is used in a variety of applications such as pooh, roasting, and steaming, because it has a light taste, less fishy taste, and a soft, chewy taste. In particular, it has a detoxification effect and is known to have an excellent effect on eliminating swelling.It is relatively expensive compared to other dried fish and agricultural products used for haejangguk the next day after drinking a lot of alcohol, and its use is not extensive. Although it took a long time to cook for haejangguk and has a hangover elimination function, it has not been commercialized in large quantities.

In addition to the action of eliminating the inherent detoxification and swelling of the yellow meat broth, unlike the broth using the broth, chicken, etc., there is no greasy or tangle, and there is no peculiar smell like anchovies. Was known as a form of. However, such seasonings using the yellow broth are not known.

As such, the following problems may be cited as reasons for not being widely popular despite the various useful functions of the Emperor.

Firstly, most seasonings are used for various seasonings, and if they prepare them immediately after each one, there is a problem that a lot of time and psychologically troublesome.

Second, the impregnation can be cooked in a cooking form such as po, grilled or steamed, there is a problem in that the different seasonings to be used according to the type of the dish, it should be prepared differently for each dish.

In order to solve the above problems, it is an object of the present invention to provide a condiment for cooking yellow that can be used on the fly and can make use of the natural flavor of the yellow.

It is also an object of the present invention to provide a seasoning for cooking fish or meat containing yellow broth.

Seasoning for cooking sulfur of the present invention is characterized in that it comprises a yellow broth.

Specifically, it includes yellow broth, garlic, onion, soy sauce, red pepper powder, red pepper paste, perilla oil and syrup, and the content of yellow broth: garlic: onion: soy sauce: red pepper powder: red pepper paste: perilla oil: syrup is based on weight. 3 to 4: 3 to 4: 3 to 4: 5 to 7: 3 to 5: 2 to 3: 0.5 to 1.5: 5 to 7.

In addition, the yellow broth broth is 2-3 parts by weight of the yellow, 1 to 1.5 parts by weight of shiitake mushrooms, 1 to 3 parts by weight of kelp, 3 to 5 parts by weight of radish and 0.5 parts by weight of green onion root, 600 parts of water, 2-3 It is characterized by being boiled for hours.

The yellow matter used in the yellow stock broth of the present invention may be any type of yellowish yellow commonly used, that is, made by repeating freezing and drying using a pollock caught in a laying season as a raw material. In addition, the emperor used for the present invention may be used as it is, or may be used by removing the head or cutting it to an appropriate size. In addition, it is obvious that the method can be used after pretreatment such as, for example, by steaming, softening, according to a method known in the art.

The shiitake mushroom used in the yellow stock broth of the present invention may be a natural shiitake mushroom or dried one. Shiitake mushrooms can be subjected to a constant pretreatment, for example, by removing the base, washing with water, and then cutting it to a constant size, for example, about 5 mm.

In addition, the radish used in the yellow meat broth of the present invention mainly uses roots, and can be used irrespective of its kind such as turnip, altari radish, royal radish or radish, for example. In addition, radish can be used, for example, by cutting the roots of radish to a suitable size. Radishes contain a lot of vitamin C, as well as a winter source of vitamins, and the root contains an enzyme called diastatase that promotes digestion.

In addition, as the root of the leek used in the broth of the present invention, various kinds of leeks may be used. Preferably, the leek root is used, and after washing with water, it is preferable to cut to a suitable size, for example, 3 to 5 cm.

The preparation of the sulfur broth of the present invention, firstly, 2 to 3 parts by weight of sulfur, 1 to 1.5 parts by weight of shiitake mushrooms, 1 to 3 parts by weight of kelp, 3 to 5 parts by weight of radish and 0.5 parts by weight of green onion root to 600 parts of clean water Put, heat. It is boiled for about 2-3 hours, boiled and cooled to room temperature when the flavor and taste are sufficiently extracted from ingredients such as yellow, seaweed, radish or green onion. The cooled yellow broth mixture is filtered using a filtration tool such as, for example, a fine sieve to obtain the yellow broth.

The yellow meat broth made in this way retains the taste and aroma of itself, but is rich in taste and aroma by adding flavor and aroma extracted from materials such as kelp, radish or green onion.

Seasonings for cooking of the present invention, the garlic broth 3-4, onion 3-4, soy sauce 5-7, red pepper powder 3-5, red pepper paste 2-3, and perilla oil It is made by adding 0.5-1 and starch syrup 5-7 and mixing well. The order of mixing is not specifically limited, A suitable order can be selected according to convenience.

Garlic or garlic used in the seasoning of the present invention is preferably used to remove the insoluble portion and cut to an appropriate size. In addition, soy sauce, red pepper powder, red pepper paste, perilla oil or starch syrup may be used as long as they are commonly used, and are generally available on the market.

The present invention also relates to a seasoning for cooking fish or meat, including the yellow broth. Manufacturing process of the yellow broth, the content of the material is as described in the above-mentioned seasoning for cooking yellow. By using these seasonings, you can have the unique taste and aroma of the yellow fish in various kinds of fish dishes and meat dishes.

Yellow cooking seasoning or fish or meat cooking seasoning of the present invention made as described above is in the form of a thick liquid by the added starch syrup and broth. In addition, the yellow cooking seasoning can be applied to all types of yellow dishes such as roasted yellow rice or steamed yellow rice.

In addition, the yellow cooking seasoning or the fish or meat cooking seasoning of the present invention contains soy sauce, has high salinity, contains starch syrup, and has high viscosity, making it difficult for microorganisms to survive. Therefore, the yellow cooking seasoning of the present invention can be used without alteration for a long time even if stored at room temperature.

In addition, the yellow sauce or the fish or meat cooking seasoning of the present invention may be supplied as a yellow sauce which can be used immediately after being sealed in a container such as a bottle or a can in an appropriate amount.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these examples are for illustrative purposes only, and the present invention is not limited to these examples.

Example

Example 1

1. Manufacturing of Yellow Stock

30 g of the yellow, 15 g of shiitake mushrooms, 10 g of kelp, 20 g of radish and 5 g of green onion root were placed in 6 liters of clean water and heated. It was boiled for about 2 hours and cooled to room temperature when the flavor and taste were sufficiently extracted from ingredients such as yellow, kelp, radish or green onion. The cooled yellow broth mixture was filtered using a fine sieve to obtain yellow broth.

2. Manufacture of Imperial Seasonings

11.7g of the yellow broth prepared as described above, garlic 11.7g, onion 11.7g, soy sauce 20g, red pepper powder 13.3g, red pepper paste 8.3g, perilla oil 3.3g and starch syrup 20g was added and mixed well to prepare a yellow sauce.

Using the yellow seasoning prepared as described above, 30 g of the yellow seasoning and 300 g of the yellow cut to a suitable size were put in 600 ml of water to prepare steamed steam.

3. Sensory test

The sensory test was performed on five sensory agents (20-55 years old) who did not drink or smoke for the steaming of the yellow, and the five-point scale method was shown in Table 1.

* By scale

5: Very good. 4: Good. 3: Normal. 2: Bad. 1: Very bad.

Table 1. For steamed yellow rice prepared using the seasoning of the present invention

Sensory test result

Item Mean scale Overall taste 4.7 Preservation of the taste inherent in the yellow 4.5

Example 2

Using the seasoning prepared in Example 1, 30g of the yellow seasoning and 300g of the yellow cut to a suitable size were mixed well, and the same procedure as in Example 1 was carried out except that roasted yellow beans were prepared.

Sensory test results are shown in Table 2 below.

Table 2. For roasting the Taetae prepared using the seasoning of the present invention

Sensory test result

Item Mean scale Overall taste 4.8 Preservation of the taste inherent in the yellow 4.6

Comparative Example 1

11.7g garlic, 11.7g onion, 20g soy sauce, red pepper powder 13.3g, red pepper paste 8.3g, perilla oil 3.3g and starch syrup 20g was mixed well to prepare a yellow sauce.

Using the yellow seasoning prepared as described above, 30 g of the yellow seasoning and 300 g of the yellow cut to a suitable size were put in 600 ml of water to prepare steamed steam.

The sensory test was performed on five sensory agents (20-55 years old) who were trained not to smoke or smoke for the yellow steaming, and the results were shown in Table 3.

Table 3. Steamed yellow rice prepared using yellow seasoned sauce containing no yellow meat broth

Sensory test results

Item Mean scale Overall taste 3.3 Preservation of the taste inherent in the yellow 3.0

Comparative Example 2

Comparative Example 1 was prepared in the same manner as Comparative Example 1, except that the roasted yellow rice was prepared using the sulfur sundae. Sensory test results are shown in Table 4 below.

Table 3. Grilled Taegeuk prepared using the yellow sauce without the yellow meat broth

Sensory test results

Item Mean scale Overall taste 3.5 Preservation of the taste inherent in the yellow 3.4

Example 3

Using the seasoning prepared in Example 1, 30g of the seasoning and 300g of mackerel cut to a suitable size was mixed well, and was the same as in Example 1 except that the grilled mackerel was prepared.

Sensory test results are shown in Table 4 below.

Table 4. For grilled mackerel prepared using the seasoning of the present invention

Sensory test result

Item Mean scale Overall taste 4.5

Example 4

Using the seasoning prepared in Example 1, 30g of the seasoning and 300g of pork prepared by slicing 10cm long and 3mm thick in 2cm width were mixed well, and the same as in Example 1 except that the pork steamed. .

Sensory test results are shown in Table 5 below.

Table 5. Steamed pork prepared using the seasoning of the present invention

Sensory test result

Item Mean scale Overall taste 4.6

Comparative Example 3

Grilled mackerel was prepared in the same manner as in Example 3, except that the seasoning broth was not used.

Sensory test results are shown in Table 6 below.

Table 6. Grilled Mackerel prepared using seasonings that do not contain Hwang Tae broth

Sensory test result

Item Mean scale Overall taste 2.2

Comparative Example 4

Pork steamed pork was prepared in the same manner as in Example 4 except that the seasoning broth was not used.

Sensory test results are shown in Table 7 below.

Table 7. Pork steamed pork prepared using seasonings that do not contain Hwangtae broth.

Sensory test result

Item Mean scale Overall taste 3.5

According to the seasoning for cooking sulfur of the present invention, it is possible to use immediately on the fly, without the need to prepare the seasoning according to the yellow cooking for cooking.

In addition, according to the seasoning for cooking sulfur, according to the present invention, it is possible to cook the sulfur while keeping the flavor and taste inherent in the yellow as it contains the yellow broth.

In addition, according to the seasoning for cooking fish or meat of the present invention, fish and meat dishes other than the yellow can be cooked with the taste and flavor of the yellow.

Claims (4)

It includes yellow broth, garlic, onion, soy sauce, red pepper powder, red pepper paste, perilla oil and syrup, and its content is yellow broth: garlic: onion: soy sauce: red pepper powder: red pepper paste: perilla oil: the ratio of syrup is 3-4 by weight. : 3-4: 3-4: 5-7: 3-5: 2-3: 0.5-1.5: Condiments for cooking of yellow, characterized by consisting of 5-7. The method of claim 1, wherein the yellow broth broth is 2 to 3 parts by weight, 1 to 1.5 parts by weight of shiitake mushrooms, 1 to 3 parts by weight of kelp, 3 to 5 parts by weight of radish, and 0.5 parts by weight of green onion root to 600 parts of water. Seasoning for cooking, characterized in that boiled for 2 to 3 hours. It includes yellow broth, garlic, onion, soy sauce, red pepper powder, red pepper paste, perilla oil and syrup, and its content is yellow broth: garlic: onion: soy sauce: red pepper powder: red pepper paste: perilla oil: the ratio of syrup is 3-4 by weight. : 3-4: 3-4: 5-7: 3-5: 2-3: 0.5-1.5: 5-7 is a seasoning for cooking fish or meat. According to claim 3, wherein the yellow broth is 2 to 3 parts by weight of the yellow, 1 to 1.5 parts by weight of shiitake mushrooms, 1 to 3 parts by weight of kelp, 3 to 5 parts by weight of radish and 0.5 parts by weight of green onion root in 600 parts of water Seasonings for cooking fish or meat, characterized in that boiled for 2-3 hours.