KR20030067869A - Method to make meat stock by marine products - Google Patents

Abstract

PURPOSE: A process of preparing soup(broth) for a cold noodle dish(naengmyon) by blending a seafood extract as a main component with conventional soup and watery radish kimchi is provided. Therefore, the product tastes refreshing and has a characteristic taste and flavor of seafood. CONSTITUTION: Water is poured into a vessel with an agitator and then heated with Sebastes schelegeli, soup soy sauce(kuk kanjang), grilled beef soy sauce(pulgogi soy sauce) and ginger when it reaches the temperature of 100 deg.C. Thereafter, the mixture is heated with clams, snow crabs and raw shrimps for 1 hr, added with raw oyster, heated for 30 min, added with salt, saccharin sodium, glucose, monosodium glutamate and green onion and then filtered to produce a seafood extract. Sebastes schelegeli, raw shrimp, radish, red pepper, soup soy sauce, Glycyrrhizae Radix, ginger and spirits are heated at 100 deg.C for 40 min, heated with Mytilus coruscus, raw oyster, green onion and monosodium glutamate to produce soup, which is blended with the extract, watery radish kimchi or the like.

Description

Manufacturing method of cold noodles broth using seafood {Method to make meat stock by marine products}

The present invention relates to a method for producing cold noodles broth using seafood, and more particularly, by mixing seafood extract with a seafood as a main ingredient, broth and other additives which have been subjected to a separate manufacturing process, and having a unique flavor of seafood. It is about cold noodles with a refreshing taste.

In general, broth is made by boiling meat or bones such as brisket or landslide for a long time, and then boiled with water. It is used to add taste to various foods. Various flavors can be produced in the same food.

The present invention has a unique flavor of seafood using a variety of seafood, is to be devised to provide a cold noodles broth with a lighter and refreshing taste, while boiled in sequence at regular intervals of time, shellfish, red crab, shrimp, raw oysters Prepare a seafood extract by adding a certain amount of additives, boil Urug, red crab, shrimp for a certain period of time, and then add red sea salt and a certain amount of additives to prepare the broth, and prepare the seafood extract, broth, and Dongchimi and additives The purpose of the present invention is to provide a method for preparing cold noodles broth using seafood that can be mixed and stirred to provide nutrients of various seafood as well as to provide a pale taste unique to seafood.

Referring to the present invention in detail for the purpose of achieving the above object as follows.

The present invention is put drinking water in a container with a stirrer and the temperature of the drinking water is 100 ℃ boiled, soy sauce, blowing period, put ginger for 1 hour, put the lily shells, red crab, fresh shrimp, and again 1 hour Boil more, add raw oysters and boil for 30 minutes, then remove the dried ingredients, add coarse salt, saccharin sodium, glucose, sodium chloride, L-glutamine sodium and green onions, cool the heated heat at room temperature, and filter it to prepare seafood extract. Steps; Put the drinking water into the container and heat it. When the temperature of drinking water reaches 100 ℃, add 40g of red, black crab, raw shrimp, radish, dried red pepper, soy sauce, licorice, ginger, alcohol, and boil for 40 minutes. Adding L-glutamine sodium to boil for 20 minutes, then picking up the dried foods and cooling them at room temperature to prepare a broth; The seafood extract thus prepared was prepared by mixing and stirring broth and Dongchimi, saccharin sodium, glucose, and sodium chloride to prepare cold noodles.

For the detailed description, the amount of various seafood and additives for preparing cold noodles broth 40L is as follows.

However, in the case of seafood extracts, they are prepared in large quantities and refrigerated and used efficiently when necessary. In the case of seafood extracts, the addition amount of seafoods and additives for preparing 20ℓ should be described, and added to seafood extracts for 40ℓ of cold noodles broth. Since the amount of various seafoods and additives to be calculated can be easily calculated by a proportional formula, the description thereof is omitted.

First, in the case of the seafood extract, 21.6ℓ of drinking water is heated and when the temperature of the drinking water reaches 100 ℃, 10kg, soy sauce 18ℓ, boiling period 1.8ℓ, ginger 500g is put for 1 hour to boil, lily clam 5kg, Add 5 kg of red crab, 3 kg of fresh shrimp, boil another hour, then add 3 kg of fresh oyster, boil for another 30 minutes, remove the dried salt, add 3.6 liter of coarse salt, 6 g of saccharin, 23.4 g of glucose, 0.6 g of sodium chloride, 10 g of sodium L-glutamine and 300 g of green onion are added, and the heated hot air is cooled at room temperature, and then filtered to prepare a seafood extract, which is stored at room temperature or refrigerated.

In case of broth, put 50 liters of drinking water in a container and heat it. When the temperature of drinking water reaches 100 ℃, 3kg of red water, 2kg of red crab, 1kg of fresh shrimp, 250g of radish, 50g of dried red pepper, 0.5g of soy sauce, 50g of licorice, 300g of ginger , 360 ml of alcohol and boil for 40 minutes, 2 kg of red sea bream, 1 kg of heat, 1 kg of raw oyster, 1 kg of green onion, 1 kg of L-glutamine, and 10 g of boiled for 20 minutes, and then dried and cooled to room temperature to prepare broth.

In addition, when the broth is prepared, 3kg, red crab 2kg, fresh shrimp 1kg, radish 250g, dried red pepper 50g, soy sauce 0.5ℓ, licorice 50g, ginger 300g, ethanol 200g is added and boiled, It is possible to provide a broth containing the medicinal effects of cornus milk.

When seafood extract and broth are prepared in the same manner as above, add 360 ml of seafood extract, 5 l of simultaneous extract, 6 g of saccharin sodium, 23.4 g of glucose, and 0.6 g of sodium chloride to 34.64 L of broth, and mix and stir at low temperature until use. In this case, the cold or broth should be kept at a temperature where the frozen ice can be frozen. When using, add coarse salt and vinegar to suit your taste.

In addition, the addition amount of the above-mentioned various seafood and additives can be proportionally added or subtracted according to the production amount of the cold noodles broth, and can be used as a material for not only cold noodles but also other foods.

The present invention is not limited to the above-described specific preferred embodiments, and various modifications can be made by any person having ordinary skill in the art without departing from the gist of the present invention claimed in the claims. Of course, such changes will fall within the scope of the claims.

As described above, the present invention prepares a seafood extract using various seafood, and also prepares broth using various seafood, mixes and stirs the seafood extract, broth and various additives, and the unique flavor and light and refreshing taste of the seafood are existing. Not only is it superior to the meat-added broth, but it is provided with the nutrients of various seafood, so it can provide the taste and nutrients of seafood more naturally to children and the general public who do not like seafood.

Claims (5)

Put drinking water into a container with a stirrer and heat it. When the temperature of drinking water reaches 100 ℃, boil it for 1 hour with Urug, Soy Sauce, Bulgogi period, ginger, add lily shell, red crab, fresh shrimp, and boil another hour. After putting the raw oysters, boil for 30 minutes and then remove the dry and put the coarse salt, saccharin sodium, glucose, sodium chloride, L- glutamine sodium, green onions and cooling the heated heat at room temperature and filtered to prepare a seafood extract; Put the drinking water into the container and heat it. When the temperature of drinking water reaches 100 ℃, add 40g of red, black crab, raw shrimp, radish, dried red pepper, soy sauce, licorice, ginger, alcohol, and boil for 40 minutes. Adding L-glutamine sodium to boil for 20 minutes, then picking up the dried ingredients and cooling the broth at room temperature to prepare the broth; A method of preparing cold noodle soup with seafood, comprising mixing and stirring the prepared seafood extract with broth and Dongchimi, saccharin sodium, glucose, and sodium chloride. The method of claim 1, The seafood extract preparation step is about 101.6g of drinking water, 18kg soy sauce, 18l, roasting period 1.8ℓ, ginger 500g, raw oyster 3kg, coarse salt 3.6ℓ, saccharin sodium 6g, glucose 23.4g, sodium chloride 0.6g, L -Method for producing cold noodles broth using seafood, characterized in that by adding 10 g of glutamine sodium, 300 g of leek. The method of claim 1, The broth preparation step is 3kg, red crab 2kg, fresh shrimp 1kg, radish 250g, dried red pepper 50g, soy sauce 0.5ℓ, licorice 50g, ginger 300g, spirits 360ml, red seaweed 2kg, heat 1kg, raw oyster 1kg, L- glutamine sodium 10g is added to prepare cold noodle broth production method using seafood. The method according to claim 1 or 3, The broth production step is cold noodle broth manufacturing method using the seafood, characterized in that for the production of additional drinking water 200g to 50ℓ. The method of claim 1, The cold noodle broth manufacturing step is a cold noodle broth manufacturing method using a seafood, characterized in that by adding 360ml of seafood extract, Dongchimi 5l, saccharin sodium 6g, glucose 23.4g, sodium chloride 0.6g to 34.64ℓ broth.