KR20030076507A - The culinary of fish boil skill ingredient - Google Patents
The culinary of fish boil skill ingredient Download PDFInfo
- Publication number
- KR20030076507A KR20030076507A KR1020030058904A KR20030058904A KR20030076507A KR 20030076507 A KR20030076507 A KR 20030076507A KR 1020030058904 A KR1020030058904 A KR 1020030058904A KR 20030058904 A KR20030058904 A KR 20030058904A KR 20030076507 A KR20030076507 A KR 20030076507A
- Authority
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- South Korea
- Prior art keywords
- fish
- weight
- functional
- seasoning
- seasonings
- Prior art date
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 33
- 239000004615 ingredient Substances 0.000 title description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 20
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 5
- 235000013311 vegetables Nutrition 0.000 claims abstract description 5
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 4
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 4
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims description 13
- 235000013547 stew Nutrition 0.000 claims description 12
- 235000020997 lean meat Nutrition 0.000 claims description 11
- 239000000284 extract Substances 0.000 claims description 9
- 239000004278 EU approved seasoning Substances 0.000 claims description 8
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 4
- 229910052709 silver Inorganic materials 0.000 claims description 2
- 239000004332 silver Substances 0.000 claims description 2
- 240000009164 Petroselinum crispum Species 0.000 claims 1
- 235000011197 perejil Nutrition 0.000 claims 1
- 230000005070 ripening Effects 0.000 claims 1
- 235000014347 soups Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract description 4
- 244000273928 Zingiber officinale Species 0.000 abstract description 3
- 235000006886 Zingiber officinale Nutrition 0.000 abstract description 3
- 235000008397 ginger Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 239000012676 herbal extract Substances 0.000 abstract 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000016622 Filipendula ulmaria Nutrition 0.000 abstract 1
- 244000061544 Filipendula vulgaris Species 0.000 abstract 1
- 235000009009 Filipendula vulgaris Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000009569 green tea Nutrition 0.000 description 5
- 241000234282 Allium Species 0.000 description 3
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000218201 Ranunculaceae Species 0.000 description 1
- 241000218206 Ranunculus Species 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- GROMGGTZECPEKN-UHFFFAOYSA-N sodium metatitanate Chemical compound [Na+].[Na+].[O-][Ti](=O)O[Ti](=O)O[Ti]([O-])=O GROMGGTZECPEKN-UHFFFAOYSA-N 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
종래의 생선조림은 생선을 분리하지 않고 원통으로 토막을 내서 갖은 양념과 간장을 넣고 조리하지만, 본 조리방법은 생선 뼈 등은 오려내고 녹차, 오가피, 어성초 추출 액과, 혼합하여 생선 살코기만을 도려내서 넣고 생선조림을 조리하는 방법이다 본 발명의 조리방법의 특징은 살코기만을 사용하고 생선의 부산물은 제거하고 기능성분의 추출 액을 첨가하는 조리 방법으로 생선조림의 단계를 고급화 한 조리방법이다.Conventional fish stew is cooked by putting the seasoning and soy sauce in a cylinder without separating the fish, but this method of cooking cuts out the fish bones and mixes it with green tea, ogapi, and eocho vinegar extract and cuts out only the lean meat. The method of cooking fish stew is characterized by a cooking method using only lean meat, removing by-products of fish, and adding an extract of functional ingredients.
본 발명의 기술적인 것은 종래의 생선조림과 차별화 및, 고급화하기 위해 생선조림에 기능성을 부여하기 위해 녹차, 오가피, 어성초 추출 액 등 기능성분이 함유되어 있는 물질의 추출 액과, 생선 머리, 뼈, 지느러미, 내장은 제거하고 간장이 아닌 갖은 양념과 기존 특허 출원한 마늘을 이용한 맛깔소금(출원번호:10-2002-0033541) 또는 마늘, 양파를 이용한 조미료(출원번호 :10-2002-0050657)를 첨가해서 생선조림을 조리하는 것이 특징이다. 본 조리방법은 생선을 잘 손질해서 살코기만을 도려내고 생선머리, 뼈, 지느러미, 내장 등을 제거하고 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 생선조림의 조리방법이다.The technical features of the present invention are different from the conventional fish stew to differentiate, and to enhance the quality of the fish stew to give functionality, such as green tea, ogapi, eochocho extract extracts of substances containing functional ingredients, fish head, bone, fins , Remove the intestines and add seasonings (application number: 10-2002-0033541) using seasoned garlic (application number: 10-2002-0033541) or garlic and onion seasoning (application number: 10-2002-0050657) It is characterized by cooking fish stew. This cooking method cleans the fish well to cut out the lean meat, removes fish head, bones, fins and intestines, and adds a composition containing functional ingredients such as green tea, ogapi, and vinegar extract, and the chopped lean meat in a pot. Add seasonings such as red pepper powder, green onion, ginger, miso, and seasoned salt using patent patented garlic (application number: 10-2002-0033541) or seasonings using garlic and onion (application number: 10-2002-0050657) It is a cooking method of functional fish stew.
[도 1] 은 기능성 생선조림 조리 과정도1 is a functional fish stew cooking process diagram
[발명의 구성과 연결성][Configuration and Connectivity of the Invention]
[도1 ] 의 주요 재료의 부호별 명칭Figure 1 by name of the main material of the
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, 생선의 살코기만을 도려낸 생선 살코기를 부호(3)로 하고, 이 두 가지의 재료로 조리하기 위한 갖은양념(파. 된장. 생강 등)을 부호(3)로 하고, 기존 특허 출원한 기능성 맛소금을 부호(4)로 하며, 매운탕의 필수 양념 고춧가루를 부호(6)로 하고, 첨가물 미나리등 야채를 부호(6)로 하고, 맛을 내는 발효 조미료 L-글루타민산 나트륨을 부호(7)로 하고 양념용 다진 마늘을 부호 (8)로 하며, 기타 첨가해야할 필요성이 있는 기타양념을 부호(9)로 한 음식 재료로 준비하여, 기능성 추출액 부호(1)은 약 10% 비율과 생선 살코기 부호(2)은 약 60% 의 비율에 의하고, 갖은양념 부호(3)는 약 5%내외의 비율로 첨가하여, 특허출원 기능성 맛소금 부호(4)는 약 2-3% 정도를 투입하고, 고춧가루 부호(5)는 약 6 % 정도를 넣고 발효조미료 L-글루타민산 나트륨 부호(7)을 약 2 % 정도 넣으며, 마늘 부호(8)는 약 7% 정도, 미나리 등 야채 부호(6)는 약 1%를 첨가하여, 조리기구의 뚜껑을 닫은 후 약 30 여분 졸여서 생선 살코기와 야채와 마늘 및 갖은 양념이 전부 익은 후 약간의 필요한 양념 기타양념 부호(9)을 약 2% 정도 투입하면 본 기능성 생선조림은 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), and the fish lean meat which cuts out only the lean meat of fish is code (3). (3), the functional patent salt applied for the existing patent application is code (4), the essential seasoning pepper powder of Maeuntang is the code (6), and vegetables such as buttercups are code (6), and seasoning fermentation seasoning Sodium L-Glutamate is indicated as the sign (7), seasoned garlic for the sign (8), and other condiments that need to be added are prepared as food ingredients with the sign (9). The ratio of about 10% silver and the lean meat code (2) are about 60%, and the spice code (3) is added at about 5% and the patent application functional salt code (4) is about 2- Add about 3%, add red pepper powder (5) about 6%, fermented seasoning L-glu Add about 2% of Sodium Titanate Code (7), add about 7% for Garlic Code (8) and about 1% for Vegetable Code (6) such as Buttercup. Boil lean meat, vegetables, garlic and all seasonings, and then add a little of the necessary seasonings.
이 요리의 특징은 양념에 어성초와 녹차의 추출액 투입으로 생선비린내가 이미 제거되고 거기에 생강과 된장이 첨가되어 비린내 저거와 동시에 생선에 용해되도록 했다.The specialty of this dish is that fish odor is already removed by adding extract of Eoseongcho and green tea to the seasoning, and ginger and miso are added to it so that it can be dissolved in fish at the same time.
[실시 예1] 본 발명의 구성비율에 의해 혼합한 기능성 생선조림을 시식해본 결과 생선 비린 냄새가 전혀 없었으며, 맛이 진하고, 개운 했으며, 생선 살코기는 양념이 배어들어 꼬들꼬들하게 씹히는 맛이 있었고, 특히 생선조림의 약점인 생선뼈와 가시, 머리부분과 내장부분을 별도로 추려 내지 않아 먹는데는 전혀 불편함이 없는, 즐거운 식사가 가능했다. 따라서 입맛이 없는 노년층과 체면을 존중하는 고위층의 음식으로 가장 적합한 생선조림이 됐다.[Example 1] As a result of tasting the functional fish stew mixed by the composition ratio of the present invention, there was no smell of fishy fish, and the taste was rich and refreshing, and the lean meat had a taste that was soaked in the seasoning. In particular, fish bones and thorns, which are the weak points of boiled fish, were not picked up separately, so there was no inconvenience in eating. Therefore, it has become the most suitable fish stew for food of seniors who have no appetite and respect for their face.
본 기능성 생선조림을 조리하여 음식으로서 섭취할 때 고유의 맛을 그대로느끼면서, 기능성분이 용해되어 있어서 인체에 좋은 영향을 주고 성인병 예방과 인간의 건강 증진에 기여할 뿐 아니라 우리고유의 음식인 생선조림이 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 고급화하는데 기여할 수 있다. 특히 생선 가시, 뼈 등을 발라내지 않고 안심하고 음식을 즐길 수 있다.When cooking this functional fish stew and ingesting it as food, it feels the original taste, while 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, but also the fish stew, our unique food, 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.
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Cited By (1)
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KR101364441B1 (en) * | 2012-07-30 | 2014-02-17 | 영어조합법인 숨비소리 | Instant fish stew seasoned with soy sauce removing a fishy smell and its manufacturing method THEREOF |
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Cited By (1)
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KR101364441B1 (en) * | 2012-07-30 | 2014-02-17 | 영어조합법인 숨비소리 | Instant fish stew seasoned with soy sauce removing a fishy smell and its manufacturing method THEREOF |
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