KR20040110168A - Instant loach soup and method of making the same - Google Patents

Abstract

PURPOSE: A method of making loach soup by adding salt to a loach to remove sea mud, heating with cow leg bone soup, the outer leaves of cabbage or other vegetables, brackens, freshwater snail flesh, fermented soybean paste and spices and then cooling is provided. The product has health care effect, and contains rich nutrient of loach without peculiar odor thereof. CONSTITUTION: A loach is added with salt to remove sea mud and left alone for a predetermined period of time to kill the loach. Then, 20 to 30% by weight of crushed loach is heated with 40 to 60% by weight of beef leg bone stock, 10 to 20% by weight of outer leaves of cabbage or other vegetables, 2 to 5% by weight of a bracken, 1 to 3% by weight of freshwater snail flesh, fermented soybean paste, perilla powder, chopped green onion, red pepper powder, chopped garlic, salt, ginger, kelp and Zanthoxylum schinifolium and quickly cooled.

Description

Instant loach soup and method of making the same

The present invention relates to an instant chueotang and a method of manufacturing the same, more specifically, using the loach powder, woogeung, bracken, lobster in the bone bones made by orphaned bones, and in addition to using a variety of condiments After freezing it and providing it to the consumer, the consumer can easily cut it off at home or outdoors.

In general, Chueotang is a traditional dish made by boiling loach with seasoning. This is our unique health food that transcends the season, and its demand is gradually increasing, especially in summer.

Such Chueotang has been widely used in various methods for various fats in the prior art, but the most common conventional manufacturing methods are as follows.

First, the loach is soaked in salt water to vomit the foreign substance, and then washed clean with your hands, then pour water in the pot and boil it thoroughly to pick out the stiff, strong bones. Add red pepper irregularly and boil again for a certain time to make Chueotang.

At this time, loach has a unique fishy taste and earthy smell (hereinafter referred to as "sea odor"), and the body comes out with contreating essence and can be eaten only by adding a special fragrance (sancho powder). Because of the weak stomach people who had a problem that can not eat.

Therefore, in recent years, in order to solve this problem in order to solve the powdered instant chueotang has been developed.

However, this has the advantage that anyone can easily cook and eat, but because it removes the persimmon and essence powder to remove the nutrients that loach can have has a problem that its function as a healthy food is removed.

The present invention has been invented to solve the above problems, while maintaining the nutrients unique to the loach, so that even if a person with a weak stomach does not feel refusal to eat, you can expect an effect such as boiling directly in the cauldron directly in the cauldron It is an object to provide an instant chueotang and its manufacturing method.

The instant chuotang of the present invention for achieving the above object is 40 to 60% by weight of bone bone broth, 20 to 30% by weight of loach powder, 10 to 20% by weight of beef, 2 to 5% by weight of fern, 1 to 3 By weight, the rest consists of miso, perilla powder, shredded green onions, red pepper powder, shredded garlic, salt, ginger, kelp, and pepper powder.

And, instant chueotang manufacturing method, the step of preparing a bone bone broth by putting a certain amount of bovine bone in water; Adding salt to the missing loach to remove seaweed from the loach and leaving until the loach dies; Collecting dead loach, from which the seaweed has been removed, and boiling the mixture with a certain amount of water in a heating vessel; Putting the boiled loach into a grinder to crush the bones so as not to chew; 40 to 60% by weight of the prepared bone bone broth, 20 to 30% by weight of crushed loach, 10 to 20% by weight of beef, 2 to 5% by weight of fern, 1 to 3% by weight of beef, the rest is miso, perilla powder, shredded Putting leek, red pepper powder, finely chopped garlic, salt, ginger, kelp and seaweed powder in a heating container and cutting off sufficiently; Cooling the sufficiently broken water and then supplied to a sealed container to seal and quench.

When explaining the reason for the use of each component used in the chueotang of the present invention having the above characteristics as follows.

Soybean paste and ginger remove the vivid taste of loach's crushing nutrients, perilla powder gives a savory taste, and red pepper powder induces a savory taste, while shredded leeks, sliced garlic, and kelp are refreshing It gives a taste, which is a well-known spice effect.

The rugged (leaves or stems of cabbage or radish) and ferns are cleanly washed, cut to a certain size, and dried.They are used to enhance the nutrients and delicious taste of bogs and ferns. This is to increase the efficacy as a health food.

Woo Rung is a healthy, long-life food that is cold and delicious in nature and has no poison, relieves heat poisoning, stops thirsty symptoms, controls liver fever, pains in the stool, and removes heat in the stomach. .

In addition, the large amount of calcium contained in the woowoo exhibits an excellent effect on maintaining bone tissue in the human body, particularly good for preventing osteoporosis in women, promoting the growth and development of children lacking calcium.

In addition, ascorbic acid in the worms is known to promote wound recovery, prevent scurvy and promote resistance to infectious diseases.

In addition, the woolong contains a lot of iron (16.8%) is a nutritious food suitable for postpartum cooking, anemia in women, it contains vitamin U, a component for treating gastric ulcer, duodenal ulcer, constipation, alcohol detoxification, In addition, mucin spot liquid, which is a secretion of oolong, contains chondroitin sulfate, which is known to have an excellent effect on stamina enhancement and anti-aging.

Loach is a food that energizes the human body and has been recommended as a health food since ancient times.

In other words, because it has a lot of excellent protein and calcium and vitamins A, B, and D, it is a tonic and gangjeong food that energizes you. Seems to have an effect on impotence. "

It is rich in calcium and vitamins, which are essential to our body, and especially vitamins A and D are found in eggs and ovaries, so we need to filter them out when we cut bones. There is little loss of and D.

Loach is a high-level nutrient formed from calcium, protein, essential amino acids, and various minerals.

So, from old times, if the body was too ill, they ate loach soup or loach porridge.

In addition, the skin, blood vessels and intestines give vitality to help maintain youthfulness and relieve hangovers. Especially, chondroitin, which is contained in chueotang, is contained in mushy water of slimy loach.

Chueotang does not give the stomach at all, digestion is fast, suitable for gastrointestinal diseases, etc. It is difficult to digest digestion or age, or after illness, during recovery or before surgery, it helps a lot of energy recovery.

The method of manufacturing Chueotang with the main ingredients of loach and bone bone broth, which have the above-described effects, will be described in more detail as follows.

First of all, boiled bones for a long time to make bone marrow broth boils immaculate broth in bone marrow. It is not only a good source of protein but also a source of calcium. It is especially good for cooking to replenish nutrition and rejuvenate. .

At this time, the bones boiled unconditionally for a long time does not lead to a lot of nutrients, and the soup tastes best but nutritional ingredients are enough to boil for 12 to 18 hours.

When you make broth with bones, it is better to boil it once you have drained the blood.

The first boiled water is so rich in color and taste that it contains a lot of impurities, so the soup is not clean. The boiled bone is poured with plenty of water and boiled over a high heat.

At this time, boil coarse green onion, garlic, and radish can be removed to remove the stir-fry, and the coarse green onion will be removed if it boils for a long time, so take it out during boiling.

When the broth boils down, the fire is reduced to a boil until the broth becomes white. When boiling, the broth or oil must be frequently removed to make the broth clear and clear.

After boiling, the broth is cooled to remove the solidified oil. When boiling the bones, the most careful thing should not be put in the middle of boiling water, cold water in the middle of the smell and taste will run away.

At this time, a lot of broth soaked when you need to add boiled water.

When the bone marrow broth prepared by the method described above is prepared, salt is then added to live loach to remove the seaweed of the loach and left until the loach dies. For that.

Collect the dead loach with seaweed removed as above, wash it cleanly, and put it in a heating container (pot) with a certain amount of water to boil (cook) enough.

The boiled loaf is crushed to the extent that bone is not chewed using a grinder.

When the above process is completed, the prepared bone marrow broth 40 to 60% by weight, 20 to 30% by weight of crushed loach, 10 to 20% by weight of beech, 2 to 5% by weight of fern, 1 to 3% by weight of beef, the rest is miso, Perilla powder, shredded green onion, red pepper powder, shredded garlic, salt, ginger, kelp, and seaweed powder are put in a heating container, cut off sufficiently, cooled, then supplied to a sealed container, sealed and quenched and distributed.

In this way, consumers can immediately open and store frozen containers that are frozen.

Referring to the instant chueotang manufacturing method of the present invention as described above with reference to Examples.

Example 1

Chuo-tang amount 16.000ℓ in one pot 72.000g of bone marrow broth, 40.000g of ground loach powder, 40.000g of crushed loach, 1.600g of bulgogi, 29.000g of bracken, 4.800g of fern, 2.400g of red pepper powder, 2.400g of red pepper powder, 800g of garlic, 1.600g of soybean paste 1.600g, 200g ginger, 400g again, 400g salt, 1000g salt, 4g acid pepper, 400g kelp seaweed, 200g into the United States and cut off, put into a sealed container for 1 to 5 people, sealed and quenched.

Example 2

In a pot of 80 liters of fish sauce, 360g of bone marrow broth, 200g of crushed loach powder, 200g of lobster, 16g of boiled meat, 144g of bracken, 24g of perilla, 12g of red pepper powder, 12g of garlic, 4g of garlic, 8g of green onion, 8g of soybean paste, 1g of ginger, again 2g, salt 5g, acidic powder 0.02g, kelp 2g, 1g of miwon and cut off, put into a sealed container for 1 to 5 people, sealed and quenched.

Chueotang of the present invention prepared as described above has the advantage that can be eaten without any sense of refusal to eat even those who have a weak stomach while maximizing the unique nutrients that loach has.

The present invention as described above is prepared by using various seasonings with loach powder, wooge, bracken, and wooung in bone bone broth made of orphan bones and frozen packed to provide them to consumers, so that consumers can easily cut off at home or outdoors In addition to the effects that can be eaten by all ages, both men and women, it is also an effect that can be enjoyed as a dietary supplement.

In particular, the present invention has the advantage that can be stored for a long time in the refrigerator, etc., can be easily boiled out and eaten whenever necessary.

Claims (2)

Beef bone broth 40 to 60% by weight, loach powder 20 to 30% by weight, boiled 10 to 20% by weight, bracken 2 to 5% by weight, rye meat 1 to 3% by weight, the rest is miso, perilla powder, finely sliced green onions and red pepper powder Instant Chuo-tang consisting of shredded garlic, salt, ginger, kelp and Japanese pepper powder. Preparing a bone bone broth by putting a certain amount of bovine bone into water; Adding salt to the missing loach to remove seaweed from the loach and leaving until the loach dies; Collecting dead loach, from which the seaweed has been removed, and boiling the mixture with a certain amount of water in a heating vessel; Putting the boiled loach into a grinder to crush the bones so as not to chew; 40 to 60% by weight of the prepared bone bone broth, 20 to 30% by weight of crushed loach, 10 to 20% by weight of beef, 2 to 5% by weight of fern, 1 to 3% by weight of beef, the rest is miso, perilla powder, shredded Putting leek, red pepper powder, finely chopped garlic, salt, ginger, kelp and seaweed powder in a heating container and cutting off sufficiently; And cooling the sufficiently broken water and then supplying it to a closed container to seal and quench the hot water.