KR20030069949A

KR20030069949A - The culinary of fish hot chowder skill ingredient

Info

Publication number: KR20030069949A
Application number: KR1020030053563A
Authority: KR
Inventors: 유연실
Original assignee: 유연실
Priority date: 2003-07-29
Filing date: 2003-07-29
Publication date: 2003-08-27

Abstract

PURPOSE: A method for cooking functional bone-removed fish hot chowder is provided, thereby easily eating the fish hot chowder without removing the fish bone, and improving the human health. CONSTITUTION: A method for cooking the functional bone-removed fish hot chowder comprises the steps of: removing bone, head, fin and internal organs from a fresh fish to obtain fish meat; extracting the by-products of the fish to obtain the fish meat stock; extracting the functional materials including Houttuyniae Herba, Acanthopanacis Cortex and green tea to prepare the functional material extract; mixing the fish meat stock with the functional material extract; adding spices into the mixture thereof; adding seasoned salt into the mixture; adding the fish meat, hot pepper powder, garlic and parsley into the mixture; boiling the mixture at 200 deg. C for 30 minutes; and adding other spices into the mixture.

Description

The culinary of fish hot chowder skill ingredient}

종래의 생선매운탕은 생선을 분리하지 않고 토막을 내서 갖은 양념을 넣고 조리하지만, 본 조리방법은 생선 뼈 등 부산물을 육수로 조성하고, 녹차, 오가피, 어성초 추출 액과, 혼합하여 국물로 조성하고 생선 살코기만 도려내서 넣고 생선 매운탕을 조리하는 방법이다 본 발명의 조리방법의 특징은 살코기만을 사용하고 생선의 부산물은 육수로 추출하고, 기능성분의 추출 액을 첨가하는 조리방법으로 생선 매운탕의 단계를 고급화 한 것이다.Conventional Fish Mae-tang is cooked with seasoned fish without separating fish, but this cooking method consists of by-products such as fish bones in broth, mixed with green tea, ogapi and eoseongcho extract, mixed with broth and fish. It is a method of cooking fish spicy tang cooked with only lean meat. The characteristics of the cooking method of the present invention is to use only lean meat and extract the by-products of fish with broth, and to add the extract of functional ingredients. It is.

본 발명의 기술적인 것은 종래의 생선 매운탕과 차별화, 고급화하기 위해 생선 매운탕에 기능성을 부여하기 위해 녹차, 오가피, 어성초 추출 액 등 기능성분이 함유되어 있는 물질의 추출 액과, 생선 머리, 뼈, 지느러미, 내장은 버리지 않고 고온에 의해 육수로 추출한 조성한 육수를 혼합해서 첨가하고, 갖은 양념과 기존특허 출원한 마늘을 이용한 맛깔소금(출원번호:10-2002-0033541) 또는 마늘, 양파를 이용한 조미료(출원번호 :10-2002-0050657)를 첨가해서 생선 매운탕을 조리하는 것이 특징이다..The technical features of the present invention are different from the conventional fish Mae-tang to give functionality to the fish Mae-tang in order to enhance the functionality, such as extracts of substances containing functional ingredients such as green tea, ogapi, eoseongcho extract, fish head, bones, fins, The internal organs are not discarded, but the mixed broth extracted with broth at high temperature is mixed and added, followed by various seasonings and seasoning salts using garlic (application number: 10-2002-0033541) or garlic and onion seasoning (application number) : 10-2002-0050657) to cook fish spicy soup.

본 조리방법은 생선을 잘 손질해서 살코기만을 도려내고 생선머리, 뼈, 지느러미, 내장 등을 한군데에 모아서 압력솥에 넣고 30분에서 1시간정도 열을 가해서 그 추출 액을 조성한 국물과 녹차, 오가피, 어성초 추출액 등 기능성분이 함유되어 있는 조성물과 미리 도려낸 생선의 살코기를 솥에 넣고 얼큰하게 붉은 고춧가루와 파, 생강, 된장등 양념과 기존 특허출원한 마늘을 이용한 맛깔소금(출원번호:10-2002-0033541 또는 마늘, 양파를 이용한 조미료(출원번호 : 10-2002-0050657)를 첨가해서 조리하는 기능성 생선 매운탕이다.This cooking method cleans well the fish, cuts out only the lean meat, puts fish head, bones, fins and internal organs in one place, puts them in a pressure cooker and heats them for 30 minutes to 1 hour to prepare the extract, green tea, ogapi and eochocho extract. Put the composition containing the functional ingredients and chopped fish chopped in a pot and taste red salt, red pepper powder, green onion, ginger, miso, and seasoning salt using the patented garlic (Application No.:10-2002-0033541 or Functional fish spicy tang cooked with garlic and onion seasoning (application number: 10-2002-0050657).

[도 1] 은 기능성 생선매운탕 조리 과정도1 is a functional fish hot tang cooking process diagram

[발명의 구성과 연결성 ][Configuration and Connectivity of Invention]

[도1 ] 의 주요 재료 부호별 명칭Figure 1 by name of the main material code

본 조리방법의 특징은 생선매운탕을 조리하는 방법이 살코기를 별도로 도려내서 기능성 추출액과 양념을 넣고 조리한 방법이다. 조리방법으로서는 어성초. 오가피. 녹차의 기능성 추출 액을 부호(1)로 하고 생선 살코기를 도려낸 후 생선 부산물로 추출한 육수를 부호(2)로 하며, 생선의 살코기만을 도려낸 생선 살코기를부호(3)로 하고, 이 세 가지의 재료로 조리하기 위한 갖은양념(파. 된장. 생강 등)을 부호(4)로 하고, 기존 특허 출원한 기능성 맛소금을 부호(5)로 하며, 매운탕의 필수 양념 고춧가루를 부호(6)로 하고, 첨가물 미나리등 야채를 부호(7)로 하고, 맛을 내는 발효 조미료 L-글루타민산 나트륨을 부호(8)로 하고 양념용 마늘을 부호 (9)로 하고, 기타 첨가해야할 필요성이 있는 기타양념을 부호(10)으로 한 음식 재료로 준비하여, 기능성 추출액 부호(1)과 생선부산물로 추출한 육수 부호(2)의 국물 비율은 50%: 50%로 혼합하고 매운탕에 투입되는 비율은 약 30-35% 정도의 비율에 의하고 , 갖은양념 부호(4)는 약 5%내외의 비율로 첨가하여, 약 5분 정도 끓은 후 생선 살코기 부호(3)의 비율은 약 25% 정도를 넣고, 특허출원 기능성 맛소금 부호(5)는 약 2-3% 정도를 투입하고, 고춧가루 부호(6)는 약 10% 정도를 넣고 발효조미료 L-글루타민산 나트륨 부호(8)을 약 2-3% 정도 넣으며, 마늘부호(9)는 약 7% 정도, 미나리 등 야채 부호(7)는 약 10%를 첨가하여, 조리기구의 뚜껑을 닫은 후 약 30 여분 끓여서 생선 살코기와 야채와 마늘 및 갖은 양념이 전부 익은 후 약간의 필요한 양념 기타양념 부호(10)을 약 2% 정도 투입하면 본 기능성 생선 매운탕의 조리는 완료된다.The characteristic of this cooking method is a method of cooking fish spicy tang, which is cut out of lean meat and added with functional extract liquid and seasoning. Echoseong as a cooking method. Ogapi. The functional extract of green tea is code (1), the meat lean meat is cut out, and the broth extracted with fish by-product is code (2), and the fish lean meat cut only lean meat is code (3). The various seasonings for cooking with the ingredients (pa, miso, ginger, etc.) are coded (4), the functional taste salt applied for patent application is coded (5), and the essential seasoning pepper powder of Maeuntang is coded (6). The vegetables (such as additives parsley) are coded (7), the flavored fermented seasoning sodium L-glutamate is coded (8), the seasoning garlic is coded (9), and other seasonings that need to be added are coded. Prepared with the food ingredients (10), the ratio of the broth of the functional extract code (1) and the broth code (2) extracted with fish by-products is 50%: 50% mixed, and the ratio added to Maeuntang is about 30-35% By ratio of degree, all seasoning code (4) is about 5% After boiling for about 5 minutes, the ratio of fish lean meat sign (3) is about 25%, and the patent application functional salt code (5) is about 2-3%, and the red pepper powder (6 ), Add about 10% of the fermented seasoning sodium L-glutamate code (8), about 2-3%, garlic code (9) about 7%, parsley and vegetables (7) about 10% In addition, after closing the lid of the cookware, boil about 30 minutes and cook the fish lean meat, vegetables, garlic and all seasonings. Is complete.

이 요리의 특징은 양념에 이미 어성초와 녹차의 추출액 투입으로 생선비린내가 이미 제거되고 거기에 생강과 된장이 첨가되어 비린내 저거와 동시에 국물에 용해되도록 했다.The specialty of this dish is that fish odor is already removed by adding extract of Eoseongcho and green tea to seasoning, and ginger and miso are added to it so that it can be dissolved in broth at the same time.

본 기능성 생선 매운탕을 조리하여 음식으로서 섭취할 때 고유의 맛을 그대로 느끼면서, 기능성분이 용해되어 있어서 인체에 좋은 영향을 주고 성인병 예방과 인간의 건강 증진에 기여할 뿐 아니라 우리고유의 음식인 생선 매운탕이 그 수준을 한층 높여 고급화되고, 고급 음식점에서도 취급할 수 있으며, 외국 관광객에게도 권장되는 국제적인 상품화로 발 돋음 할 수 있는 효과가 예상된다. 즉 우리고유의 식품을 고급화하는 데 기여할 수 있다. 특히 생선 가시, 뼈 등을 발라내지 않고 안심하고 음식을 즐길 수 있다.When cooking this functional fish Mae-tang, you can feel the inherent taste when ingesting it as food, and the functional ingredient is dissolved, which not only affects the human body and contributes to the prevention of adult diseases and the improvement of human health. The level is expected to be enhanced to a higher level, to be handled at high-end restaurants, and to emerge as an international commodity that is recommended for foreign tourists. In other words, it can contribute to the upgrading of our own food. In particular, you can enjoy food without worrying about thorns and bones.

Claims

In cooking of this functional fish hot tang

The ratio of broth of functional extract (1) and broth (2) extracted from fish by-products is 50%: 50%, and the ratio added to Maeuntang is about 30-35%, and the seasoning (4) is about Add about 5% and boil for about 5 minutes, and then the ratio of fish lean meat (3) is put in the first boiled broth at the rate of about 25%, and the patent application functional salt (5) is also about 2-3% Put the red pepper powder (6) at a rate of about 10%, fermented seasoning sodium L-glutamate (8) about 2-3%, garlic (9) about 7%, vegetables such as buttercups (7) is added at a rate of about 10%, boil about 30 minutes after closing the lid of the cooking utensils, lean the lean meat, vegetables, garlic and all seasonings, and add some necessary seasonings (10). Characterized in that the cooking of Maeuntang in a step of about

'How to cook functional boneless fish Maeuntang'

[Example 1] As a result of sampling the functional fish Mauntang mixed according to the composition ratio of the present invention, the broth had no fishy smell due to the addition of the functional ingredient liquid, and the broth taste was broth of fish by-products such as fish bones and intestines. It was refreshing and rich, and the fish lean meat had a taste that was soaked in seasoning. Especially, fish bones and thorns, head and viscera, which are weak points of Fish Mae-tang, were not selected separately. In addition, the cool and refreshing taste of the soup rather than the taste of lean meat made the appetite pleasant. Therefore, it became the most suitable fish Maeuntang for food of seniors who have no appetite and respect for their face.